by Vasant Lad, BAM&S, MASc
Dietary Recommendations during Your Home Cleanse
SEASON AND MONTHS
TIME TO DO PK
KITCHARI INGREDIENTS TO ADD SPECIFIC TO SEASON
Summer: June, July, August
May – June good period for pitta cleansing
Add daikon radish, parsley, parsnips, dill, water cress
Fall: September, October, November
Aug – Sept good period for vata cleansing
Add sweet potato, carrots, green peas, kidney beans, grated horseradish
Winter: December, January, February
Nov – Dec good period for kapha cleansing
Add ginger, cinnamon, cloves, cardamom, raw onion, black pepper, winter squash
Spring: March, April, May
Feb – Mar good period for kapha cleansing
Add bitter greens, dandelion greens, leeks
Since we are assessing three doshas and four to six seasons, this chart serves as a guideline. In more northern climates or higher elevations, the winter period will be longer, accumulating more kapha dosha, and this chart would work for that. But in say the southwestern US, the summer and fall seasons would have more impact due to the hotter temperatures and people there would be more likely to accumulate pitta dosha. Through observation, you can adjust the chart to locate the change in season for you and then plan your home PK for the transition between the two seasons.
Vasant Lad created a booklet with all the details for a home cleanse. It’s a great resource for guiding you through your own rejuvenation process. You can see more here.
Special Teas to Enkindle Agni
To help digest your kitchari meals when your agni is low due to PK, drink Agni Tea before meals and CCF Tea after meals. CCF Tea is equal parts cumin, coriander, and fennel boiled for 5 minutes and strained for tea.
Copyright © 2011, Vasant Lad, MASc. All Rights Reserved. Reprinted with permission from Ayurveda Today, Spring 2011, Vol. 23, No. 4.