Anastasia Smith
Are you looking to elevate your health and well-being through your daily meals? Consider incorporating Ayurvedic foods into your diet. Here are 8 Ayurvedic foods loaded with health benefits.
Lemon isn't just a tangy delight in Ayurveda; it's a powerhouse of balancing goodness! With the ability to harmonise the Vata and Kapha doshas, and even cool down Pitta when ripe, this versatile fruit is a true Ayurvedic gem. But its benefits go beyond just taste. With every bite or sip of lemon-infused water or juice, you’re not only aiding your digestion but also enhancing your complexion. It also aids in managing weight. Plus, regular consumption of lemon helps with body odour.
Also known as clarified butter, ghee is revered for its culinary richness as well as its digestive and healing attributes. In Ayurvedic cuisine in Sri Lanka, ghee is esteemed as a sattvic food, believed to promote mental clarity and aid in the healing of the intestinal lining. Ghee nourishes your body from within, fostering vitality. Plus, ghee’s therapeutic properties extend to external applications – it’s often used in skincare routines to accelerate wound healing and promote skin health. Craving a wholesome Ayurvedic wellness experience? Sri Lanka is home to some of the best wellness centres and hotels offered by accommodation providers like Heritance Ayurveda. They harness the power to offer tourists the benefits of this age-old ritualistic and culinary traditions.
These fruits serve as excellent sources of energy, fibre, vitamins, and minerals, offering a bounty of nutritional benefits. Within the realm of Ayurveda, they are revered for their ability to nourish all bodily tissues, including the shukra dhatu, or reproductive tissue. Plus, they are lauded for their supportive role in maintaining digestive health.
Did you know that your favourite breakfast cereal nut is loaded with health benefits? Almonds are among the superfoods known to enhance brain function, improve the nervous system, and foster physical strength. A common Ayurvedic practice is to soak almonds overnight and then consume them in the morning to optimise their digestibility. This method is believed to unlock the full spectrum of nutrients present in almonds.
Celebrated for their ability to balance all three doshas, mung beans hold a special place in Ayurveda. Known as an ideal food choice for both detoxification and nourishment, mung beans are rich in protein, fibre, and essential vitamins. If you visit Sri Lanka, be sure to order a plate of boiled mung beans for breakfast.
Regarded as a universal medicine, ginger is known to ignite the digestive fire, which facilitates the breakdown of toxins and promotes optimal digestion. It has loads of therapeutic benefits, and it’s also known to alleviate nausea and indigestion. A fan of curry? You can add ginger to your favourite curry. Or how about a ginger-infused black tea with some biscuits?
These are highly valued in Ayurveda for their numerous health benefits. They're great at helping your body break down food and keeping your gut healthy. Cumin is also known for its ability to balance different body types, and it’s a natural aphrodisiac. Plus, cumin seeds can help with issues like diarrhoea, bloating, and respiratory problems.
In Ayurveda, the practice of eating seasonally harmonises with nature's cycles. Seasonal fruits are valued for providing essential nutrients and antioxidants tailored to specific times of the year, thereby supporting the body's health. Likewise, leafy vegetables are revered for their nutritional richness, offering a bounty of vitamins, minerals, and antioxidants. In Sri Lanka, for instance, you get to sample a food item called Mallum. It’s a salad type of dish made of edible leaves mixed with coconut, lime, and a touch of salt. These foods play a vital role in detoxifying the body, supporting liver function, and balancing the Kapha dosha, one of the three elemental energies in Ayurveda. Moreover, seasonal fruits and vegetables are known for their affordability, so purchasing them won’t break the bank.
