instagram pinterest linkedin facebook twitter goodreads

DR. ELAINE'S NATURAL HEALTH BLOG
Dr. Elaine Gavalas~Board Certified Holistic Health Practitioner~Yoga Therapist~Exercise Physiologist~Weight Management Coach~Menopause Specialist~Best-Selling Author

DR. ELAINE'S SPRING INTO SHAPE WITH YOGA


DR. ELAINE'S SPRING INTO SHAPE WITH YOGA

Revitalize and rejuvenate with the following “10 Healing Yoga Foods for Spring” and Dr. Elaine’s light, healing yoga practice.


 

Spring is the perfect time to rejuvenate, revitalize and detoxify by eating light, healing yoga foods. A long, dark winter can leave us feeling lethargic and wanting to shed its heaviness. Incorporating health boosting yoga foods into meals is an ideal way to lighten up and reenergize.

Yoga’s sister science Ayurveda is an ancient system of medicine in India that uses foods to heal and revitalize the body. It teaches that food is life-force energy (prana) and eating pure (sattvic) foods increases our prana and has certain healing effects.

The following ten yoga foods are considered rasayanas, healing foods for the body and mind.

TEN HEALING YOGA FOODS
SEASONAL FRUITS: Spring fruits such as berries, melons, apricots and cherries are considered purifying for the blood and nourishing. Contain antioxidants that neutralize harmful free radicals (toxic byproducts of metabolic functions) and protect against inflammation and chronic disease.
GREEN LEAFY VEGETABLES: Kale, dandelion, spinach, Swiss chard, arugula, radicchio, endive and chicory support liver health, purify the GI tract and regulate blood sugar.
GINGER: Considered a universal tonic and powerful digestive aid and helps alleviate colds. Contains ginsenosides, primary active constituents that can reduce inflammation and relieve pain.
ALMONDS: Helps build energy and strength. A rich source of plant phytosterols that can lower blood cholesterol and prevent certain cancers.
LEMONS: Promotes digestion and reduces toxins.
CINNAMON: Stimulates digestion, assimilation and kidney function. Helps regulate glucose (sugar) and lipid (fat) levels in the blood and has antibacterial and antifungal qualities.
TURMERIC: Strengthens digestion, promotes metabolism, a natural antibiotic and purifies the blood. Curcumin, the yellow pigment derived from turmeric, has anti-inflammatory, antitumor and antioxidant effects.
MUNG BEANS: A healing, nourishing legume, easy to digest. High in protein and fiber that improves regularity and helps prevent chronic diseases such as cancer, arthritis, and heart disease.
GHEE: Ayurveda considers ghee to be a powerful tonic that can nourish and heal the body. Stimulates digestive enzymes and helps deliver food nutrients to the tissues.

RECIPE: GHEE
A teaspoon of ghee a day is an essential part of a pure yoga diet. Add ghee to your favorite dishes.
Makes about 1/2 cup
Ingredients
1/2 cup (1 stick) organic unsalted butter
1. In a heavy-bottomed pot, slowly melt the butter over low heat. Simmer the butter and occasionally skim the white foam accumulating on the surface.
2. The milk solids will sink to the bottom of the pot in about 30 minutes. When the liquid is clear and golden, the ghee is done.
3. Carefully pour the ghee, leaving the sediment behind, into a clean glass container with a tight-fitting lid. Ghee can be stored in the refrigerator for up to 3 months.

Be the first to comment