Pitta: cooling the fire

One of the many benefits of YTT has been moving the focus of our time away from a purely Asana based practice and to explore new areas. I find myself finding and spending more time with myself in quiet thought. Less Television and more Lotus!

One of these new areas that I have been introduced to is the ancient concept of Ayurvedic medicine and diet. As we went through the characteristics of the three ‘Dosha’ I recognised myself immediately.

FIRE

Focused; competitive; aggressive. But as all three can be advantageous in many circumstances, how to control the fire inside, how to dampen the Pitta. All I can say was this dampening, this control, was mighty concerning. Gone were so many favourites: pungent spices, alcohol, coffee. Was I about to be stuck with a lifetime of plain rice and water?

I have found the concepts of Ayurvedic medicine and diet interesting. Although I still enjoy the odd Butter Chicken (I especially recommend ‘Mustard’, 32 Race Course Road, their prawn vindaloo is to die for) and the odd bottle of Volnay, I have made a concerted effort to improve my diet on many levels.

And so I will leave you with a quick and easy drinks recipe to calm the Pitta characteristics.

GINGER BASIL LIMEADE

1 Lime (Whole)

1 small handful of (chopped) Basil

2 teaspoons of sugar

2 tablespoons of grated, fresh Ginger

Grate the lime skin to produce 2-3 teaspoons of lime zest. Juice the lime and add the lime juice and zest, grated ginger, sugar, most of the basil to 250ml of water in a blender. Blend smooth.

Add 750ml of cold water and stir before serving over ice. Add any remaining basil as garnish.

(Serves 6). Cool.

Namaste! Alex.

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