Ayurveda can be overwhelming, and confusing when you first start learning about it. The practices might seem out there, or be counter advice to what you've always heard. How do you go about uprooting all of what you thought was true to explore this new subject? That is where I was at when I first learned about Ayurveda. I still struggle with transitioning all of my practices to an Ayurvedic one, I just love my cup of coffee to start my day. Well I want to share a few ways with you on where to start. I learned Ayurveda from a feminine form. Which means less rules, and more flow. I want you to listen to your intuition as you read the suggestions and decide what would be best for you to start 10 Practices to examine 1. Your 5 Senses This is one of my personal favorites as it's so easy to do for anyone. I have my son learning some of these techniques as well. Taste - Try and taste the 6 flavors according to Ayurveda during your meals. The 6 tastes are- bitter, sour, astringent, p...
Do you live in the Southern Hemisphere? You may need the Ayurvedic Diet for September instead.
Climate
March's weather is unpredictable. You might step out to find wind, rain,
snow or sunshine - anything can happen. There's enough warmth and sunny
days to spawn the big yearly melt of snow externally as fat "melts"
internally. As rivers begin gushing with ice cold water, your chest and
sinuses begin oozing with phlegm. Everything feels wet. The earth is
soggy and fertile, rich with possibility. You may notice moisture and
puffiness in your skin, even your forehead feels cool and moist. As
hibernating animals come back to life, so should you. The longer and
brighter days beckon you to enjoy the sunshine. Catch it when you can -
heavy clouds might be on the horizon!
Psychology
The wateriness of March has emotional repercussions as well.
Psychologically, March is a month of lamentation, sadness, grief and
release of deep seated emotions. Breathing exercises (pranayama),
such as bhastrika and kapalabhati can flush out heaviness from the
chest. As your body liquefies what has been frozen solid all winter,
dreams of cool water may surface in March. As a boy, I used to dream of a
whale in the black deep, far below the surface of the water, every year
in March. What is lurking in the depths of your subconscious?
March In Your Body
As your layer of winter fat begins to melt, it enriches your blood which
congests your circulatory system. This shift leaves you vulnerable to
Kapha disorders including respiratory congestion, loss of appetite, and
sinus infection.
Just as you catch common colds in Autumn, in the spring you catch
'common hots,' or more accurately 'damp hots.' That's because the
congestion and excess of water attacks the lungs, leading to upper
respiratory congestion, and even pneumonia. The symptoms of damp hots
are equivalent to common colds in everything but the cause and remedy.
The same virus attacks your weakened sinuses in both cases. However,
with the 'damp hots', you'll feel more achy-ness like the flu,
heaviness, and swollen lymph nodes. Notice how, as we race towards
Spring in march, even on cool days you'll notice a warmth still emanates
from the chest. Mucus congestion will be thick. To prevent the 'damp
hots', avoid oily, rich and sweet foods whenever you feel sluggish,
heaviness, or loss of appetite. Bitter greens like chicory, diuretics
like celery, pungent spices such as cayenne, and mild laxatives like aloe vera can break up congestion, reduce fats in the blood, and drain excess water retention.
With the spring thaw your body purges winter fat from your skin.
These fats insulated your body from the cold all winter long. As your
body prepares for warmer weather, the rapid release of fats thicken the
blood, creating blood congestion. You might even notice your heart racing, or pressure and a squeezing sensation in the chest as congested
blood puts a strain on circulation. Raw radishes, pickled garlic, and other sharp bitters improve your body's ability to metabolize these fats, and keep your blood flowing.
The oiliness of the blood, together with stagnant circulation,
make March altogether watery and damp. You might even notice your skin
feeling cool and moist, a constant drip in the back of the throat, and
pressure in the ear canal. The unpredictability of March further damages
immunity in the lungs. Here in Asheville, North Carolina, we've
experienced temperatures swings as wild as 50 degrees in a 24 hour
period. Dress in layers as gusty winds compete with the warm midday sun.
Use a neti pot often to keep the sinus cavity clear of any build-up. Fresh parsley, Celery, coriander, cumin, corn
and other warm diuretics will help drain these excess fluids. With the
brightness of March, the first fragile buds of the spring bloom are
starting to appear, and with it a craving for tender young greens like
watercress and arugula. These mustard greens offer sharp spicy heat,
chlorophyll's energizing boost, and revitalizing bitter taste. Continue
the liver cleansing you started in February.
Kapha in March
Kapha types are the most sensitive to the changes in March as they
already tend toward excess water, mucus and congestion. Over the winter a
buildup of fats and stagnant circulation solidify Kapha in the
body. The rising temperatures "melt" this excess Kapha resulting in a
sort of opening of the flood gates. Congestion, phlegmatic nausea, loss
of appetite.and general malaise can all plague Kapha individuals this
time of year. They should flush congestion and excess with warming
spices, diuretics, diaphoretics and exercise. Light, bitter foods and
herbs are useful in drying up the excess moisture.
Pitta in March
The liver continues working overtime in March as excess winter fat is
metabolized. Pitta types may notice that they are especially hot under
the collar due to liver congestion. This is a time of year when they
should avoid fried food and alcohol to support their liver as much as
possible. Sour and bitter herbs and foods aid in cleansing liver heat.
Vata in March
Vata types welcome the warmth and moisture of March. The erratic weather
poses the greatest challenge for them. They should be sure to bring
layers along as temperatures have the potential to shift widely.
Ayurvedic Routine for March
Early spring is a time to re-energize (build prana). Daily breathing practices (pranayama)
such as kapalabhati, bhastrika and anulom vilom keep your head and
lungs clear. Just as the sun is rising earlier, so should you. Shift
your waking time to just before sunrise. Exercise is critical this time
of year to shed your winter layer of fat and prevent congestion. Use
your neti pot daily upon waking to encourage excess Kapha to flow out of the body.
As moisture abounds, follow this Kapha pacifying routine. Start with dry brushing. Then, massage your body with Kapha pacifying massage oil.
After rinsing off excess oil in the shower, rub vacha powder over your
skin (just as you would baby powder) to revitalize your skin and support
proper function of the lymphatic system. Avoid daytime naps as they are
a sure fire way to increase Kapha. Continue to get to bed by 10pm,
though this is the time of year when the body actually needs the least
amount of rest.
Ayurvedic Diet for March
Continue with lighter foods in general throughout the entire spring.
Favor pungent, bitter and astringent tastes. Start to bring in foods
that build prana.
Prana literally means your kinetic energy. Foods that increase prana
include anything and everything green, but especially tender young
greens and chlorophyll rich foods like spirulina. The most vital way to
get prana is by foraging for wild spring ephemerals such as creasy greens and chickweed, popping up all over the forest.
Add spirulina to your green juices. Vegetable juicing
not only builds prana, but also aids in fat metabolism. Munch on
arugula, lettuce, spinach, endive or sprouts. This is the best time of
the year to enjoy salads. Aside from increasing prana, bitter greens
have the added benefit of gently cleansing your liver. Top your meals
with cilantro as a garnish. Cilantro is packed with prana, a great digestive and detoxicant. It pacifies all three doshas.
Add black pepper, cinnamon, and ginger to your teas and cooking -
this is the time of year to spice things up! Pungent spices like chili
and cayenne serve open up your airways and flush excess Kapha out of the
body. You may find yourself craving spicy corn based mexican food. Go
for the vegetarian option as legumes and lighter proteins are back on
the menu, sans sour cream. As always, Pitta types will want to be
careful not to over do pungent spices.
Brassicas like broccoli, cauliflower, cabbage and brussel sprouts
also serve to balance Kapha. Vata types should cook these and add
plenty of oil and digestive spices. Bitter artichoke hearts
are in the thistle family, whose members are noted for being hepato
protectants (they protect the liver). Artichoke hearts have a laxative
effect, which can be helpful for springtime sluggish digestion. They are
difficult to digest, so again Vata types will want to be sure to cook
them up with oils like ghee and add some black pepper to help with
digestion. Burdock
or gobo root is a classic liver tonic popular for mild cleansing. You
may have some growing in your backyard. Mildly pungent radishes are also
perfect for march - notice how the suggested root vegetables keep
getting lighter as you move towards spring. As the warm weather moves
in, your body is naturally ready to lighten up.
Parsley is an exceptional diuretic. Unlike other diuretics it
allows for water excretion without the loss of electrolytes, a process
known as aquaresis. Its hot and dry qualities are helpful for draining
excess Kapha in the spring. Diaphoretics like dill expunge excess
moisture from the body while tarragon is a hot bitter that thins and
cleanses the blood.
Herbs for March
Spring is in the air! Prana building herbs like Holy Basil / Tulsi
ensure you are able to breathe it in deeply. Tulsi is ideal for clearing
excess Kapha from the respiratory tract and has the added benefit of
gently kindling digestion (agni).
Vital Step - Thyroid Tonic
contains punarnava, an important herb for Kapha. Like the promise of
spring, punarnava is known as "the one that renews." It balances and
reduces Kapha; encouraging healthy weight while supporting liver, heart
and kidney function.
Prevent spring puffiness and water retention with diuretics like cumin, coriander and fennel tea.
Cumin, coriander, fennel tea, affectionately nicknamed CCF, is renowned
in Ayurveda for its detoxifying properties and digestive support. Hot
bitters like fenugreek are perfectly made for reducing Kapha in March.
Liver & Lymph Cleanse addresses all your body's spring needs in one powerful, cleansing
formula of bitters, blood movers & fat metabolizers to detoxify the
liver and lymphatic system as well as flush the gallbladder. Shilajit jumpstarts your metabolism by promoting weight loss and healthy thyroid function.
Control Cravings using Gymnema sylvestre, which abates sugar cravings and supports
proper function of the pancreas to maintain healthy levels of blood
sugar and insulin. Digestive bitters
ward off sluggishness and enhance digestion. Bitters stimulate
digestion, and cleanse the liver and blood of heavy fats. Just what your
body needs to prevent springtime colds and allergies.
Be sure your spring fever is one of excitement and not ill health
by following these protocols. Catch the buzz by harnessing the power of
nature's beneficence.
https://www.joyfulbelly.com/Ayurveda/article/What-is-the-Ayurvedic-Diet-for-March/3217 
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