RECOVER - Day 6
PHASE ONE
RASA: Tastes and the Elements
As we mentioned earlier, food is made up of the five elements. All of these elements (and all of their qualities) I contain within each of six tastes: sweet, sour, salty, pungent, bitter and astringent. However, two elements typically dominate each taste. Energetics of a taste are based on the qualities of its dominating elements.
Since the elements are forms of energy, the food we consume correspondingly impacts the energies in our bodies - our state of balance. In general, people with dominant Vata dosha (which has a light, dry, called nature) will benefit from heavy, moist, oily, warming foods: people with dominant Pita dosha (which has a fiery nature) will do best with cooling foods; and people with dominant Kapha dosha (which has a slow, though, cool nature) will do best with heating, sharp or spicy foods.
We can determine the physical and emotional effects of food by understanding the underlying elements. With practice, you will be able to discern the energetic affect of a food by simply tasting it and I’m serving your reaction to it. For now, you can rely on Ayurveda‘s designations of underlying characteristics, as outlined next
Salty: Fire and Water
The salty taste comprises the elements fire and water. Its dominant energetics are heating, heavy and oily. Its general effects on the doshas are to balance (or reduce) Vata and increase Pitta and Kapha.
The salty taste is an appetizer, a digestive, an anti-flatulent and an anti-spasmodic, and it provides energy. Emotionally, it’s a place courage and enthusiasm. In excess, the salty taste will cause water and sodium retention, leading to swelling. It can also result in premature graying of the hair, hair loss and wrinkling, and it can reduce vomiting.
Foods that have a salty taste include:
rock salt sea | salt | seaweed.
Bitter: Ether and Air
The bitter taste comprises the elements ether and air. It’s dominant energetic is cooling, but it’s also light and drying. It’s general effects on the doshas are to increase Vata and balance (or reduce) Pitta and Kapha.
The bitter taste is anti-inflammatory, anti-pyretic, and laxative. It is balancing to blood sugar levels and benefits of liver, pancreas and spleen. It is beneficial for introspection. In excess, the bitter taste can cause nausea and osteoporosis. Emotionally, an excess of the bitter taste can create aversion, detachment and depression.
Foods that have a bitter taste include:
aloe vera | bitter gourd | broccoli | coffee | endive | most leafy greens, including arugula, chicory, collard greens, dandelion greens and kale | neem juice | radicchio | rhubarb | turmeric.
Astringent: Earth and Air
The astringent taste comprises the elements earth and air. It’s dominant energetics are cooling and drying. It’s general effects on the doshas are to increase Vata and balance (or reduce) Pitta and Kapha.
The astringent taste is anti-inflammatory, improves absorption, stops bleeding, binds stool, heals ulcers and scrapes excess fat. In excess, it can create spasms, constipation, emaciation and a dry choking sensation in the mouth.
Foods that have an astringent taste include:
amaranth | apple pulp | avocados | basil | brussels sprouts | cabbage | cauliflower | celery | cranberries | green beans | legumes | lettuce | pomegranates | popcorn | potatoes | quinoa | rice cakes | spinach sprouts | tofu | tea | venison | wheat pasta | zucchini.
Sour: Earth and Fire
This sour taste comprises the elements earth and fire. It’s dominant energetics are heating, sharp and not too heavy. It’s general effects on the doshas are to balance (or reduce) Vata and increase Pitta and Kapha.
The sour taste can overpower all the other tastes and should be used in moderation. It creates moistness, reduces gas and stimulates the appetite and purgation. It heightens the mind alertness.
In excess, the sour taste can create dampness and cold in the lungs, skin eruption‘s of acne and rashes, sensitive teeth, gastritis and diarrhea.
Foods that have a sour taste include:
butter | cheese | fermented foods | grapefruit | lemons | sour cream | tamarind | tomatoes (also sweet) | vinegar.
Sweet: Earth and Water
This sweet taste comprises the elements earth and water. It’s dominant energetics or cooling, moist and heavy. It’s general effects on the doshas are to balance (or reduce) Vata and Pitta and increase Kapha. The sweet taste is nourishing and provides energy. It is related to the emotions of love, joy and bliss. In excess, it can create a sluggish metabolism and feelings of attachment
Foods that have a sweet taste include:
almonds, peeled and soaked | amaranth (also astringent) | asparagus | barley | beets, cooked | cilantro (also astringent) | coconut | cucumbers | fennel (also astringent) | maple syrup | milk oats | rabbit | sugar | tarragon | vanilla (also astringent) | white basmati rice.
Foods that have a sweet taste but a heating energetic include:
buffalo | carrots, cooked | corn | honey | jaggery | lamb | millet | molasses | pork | salmon.
Pungent: Fire and Air
The pungent taste comprises the elements fire and air. It’s dominant energetic is heating, but it is also sharp, light, drying and rough. Its general effects on the doshas are to increase Vata and Pitta and balance (or reduce) Kapha.
The pungent taste is anti-spasmodic and stimulates circulation, digestion, absorption and assimilation of nutrients. It thins the blood and removes clots, fat and worms. It can cleanse the sinuses by stimulating nasal secretions and dissolving Kapha. Its sharp, penetrating qualities generate enthusiasm and dynamism. In excess, the pungent taste can create dryness, and cause irritation and ulceration.
Foods that have a pungent taste include:
anise | basil (also sweet) | beets, raw | black pepper | cayenne pepper | chili peppers | cinnamon (also sweet) | cumin (also bitter) | fenugreek (also bitter) | garlic | ginger | horseradish (also astringent) | mustard | seeds | onion, raw | paprika.
Menu Day Six
Breakfast
Baked Tempeh
1/8 sliced medium avocado
1/2 cup steamed spinach or kale.
Note: Faster metabolism? have an additional ¼ avocado.
Lunch
Quinoa Salad
Microgreen Salad
1/3 cup Toasted Pumpkin Seeds
1 serving dressing of choice from recipe guide.
Dinner
Roasted Root Medley
1/2 serving Zucchini-Cashew Soup
Note: Faster metabolism? have 1 full serving of Zucchini-Cashew Soup.
Food Prep Tip For convenience, double the Zucchini-Cashew Soup recipe and use the second serving tomorrow for lunch.
SNACK IDEAS
Green apple + 15 raw almonds ½ cup
Cooked Quinoa + 1/ 3 medium avocado
1 to 2 cups raw veggies (carrots, broccoli, cauliflower, pea pods, bell peppers, etc.) + ¼ cup hummus OR ¾ cup organic plain yogurt
1 medium green apple + 1 tbsp. organic almond butter 1 hard-boiled egg + 6 to 10 whole-grain crackers (100 calories total for crackers)
1 cup raspberries + ¾ cup plain organic yogurt sprinkled with cinnamon
1 cup shelled organic edamame 3 celery stalks + 2 Tbsp. organic almond butter
Recipes
Roasted Root Medley (Makes 1 serving)
1/4 med yam, cut into 1-inch chunks
1/2 med carrot, cut into 1-inch chunks
1/2 med beet, cut into 1-inch chunks
1/4 med onion, peeled, cut into large wedges
2 tsp. olive oil
Himalayan salt (to taste; optional)
Preheat oven to 400° F. Combine yam, carrot, beet, onion, oil, and salt (if desired); mix well. Arrange vegetables in a single layer on a baking sheet. Bake for 40 to 50 minutes, or until tender, turning once or twice.
Zucchini-Cashew Soup (Makes 1 serving) \
1 oz . raw cashews (17 cashews)
1 1/2 cups water, divided use
1 1/2 medium zucchini, cut into chunks
Himalayan salt (or Bragg Liquid Aminos) (to taste; optional)
Herbal seasoning blend (or fresh herbs, like basil or dill) (to taste; optional)
Soak cashews in ½ cup water for 1 hour or overnight for a creamier texture. While cashews are soaking, bring remaining 1 cup water to a boil in a small saucepan over medium heat. Add zucchini; cook for 4 to 5 min. Drain aside. Place cashews (with water), zucchini, salt (if desired), and seasoning blend (if desired) in a blender or food processor, in 2 or more batches if necessary; cover with lid and kitchen towel. Blend until smooth. Heat soup, if desired, in a med saucepan over med heat; cook, stirring frequently, for 4 to 5 min, or until hot. Do not boil. Soup can be served cold.
