Panchakarma Home Cleanse
by Vasant Lad, BAM&S, MASc
Dietary Recommendations during Your Home Cleanse
|Season and Months||Dosha||Time to Do PK||Kitchari ingredients to add specific to season|
|Summer: June, July, August||Pitta||May – June good period for pitta cleansing||Add daikon radish, parsley, parsnips, dill, water cress|
|Fall: September, October, November||Vata||Aug – Sept good period for vata cleansing||Add sweet potato, carrots, green peas, kidney beans, grated horseradish|
|Winter: December, January, February||Kapha (accumulation)
||Nov – Dec good period for kapha cleansing||Add ginger, cinnamon, cloves, cardamom, raw onion, black pepper, winter squash|
|Spring: March, April, May||Kapha (provocation)
||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.
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.