Natural Grief or Persistent Depression?

Before talking about depression, it is important to distinguish it from the natural and necessary process of grieving. Depression is not grief. Grief is a normal and healthy way to cope with traumatic or sad events in your life. It is indeed a necessary mechanism to help you move on when things fall apart or you experience a loss. We all feel great sadness at different times in our lives, perhaps from the end of relationships, a divorce, moving away from family and friends, losing a job, or falling ill.

Even if you feel confused or hopeless after a loss or traumatic event, it does not necessarily mean you are depressed. You may be simply going through the grieving process, which is absolutely natural. Furthermore, since some events are more traumatic than others, they may require more time to grieve and recover. Now, if the sadness or depressed mood continues for a long period, then there is a chance you may be experiencing depression, and should seek professional help. Early treatment of depression can definitely help with a successful recovery and prevent severe recurrences.

Depression involves your mind, body, mood, and energy. It affects not only how you perceive the world, but also how you eat, sleep, think, and feel about yourself and others. It is not a sign of personal weakeness, it is a serious imbalance that needs attention and may have emerged from a variety of factors, both conscious and unconscious, past and present. Read the rest of this entry »

In honor of May being National Mental Health Month it seems a good idea to present some ayurvedic insights and healing options for mental health disorders.

Mental health is one of the areas in nursing and medicine that has always brought anguish to my heart.  What I witnessed in my psychiatric rotation in nursing school was that many are often traveling a very fine line in our society, and the western medical offerings seem to only hold symptoms at bay with pharmaceutical drugs that carry numerous unwanted and undesirable side effects.

What seems to be most the three most common and prevalent imbalances I see today in my private practice are bi-polar disorder, depression, and anxiety.

When approached from an ayurvedic perspective, I have hopes of seeing relief of symptoms for the millions of people who suffer with these disorders.    It is truly an imbalance that creates the symptoms of these mental health illnesses.   A restoration and balancing of the doshas and the overall energy field and centers can bring tremendous success towards healing.

Unfortunately, western medicine doesn’t address these imbalances with prescription drugs.

In Ayurveda, bi-polar disorder is a “battle” between the vata and kapha doshas. Read the rest of this entry »



In my 20 years as a holistic nurse I would have to say that digestive disorders are one of the most common complaints I get from my clients.

And yet, Ayurveda offers treatments that can completely reverse symptoms and digestive problems. As a clinical ayurvedic specialist the simplicity of the treatments I recommend to my clients often surprises them. Just because the remedies are simple, easy, and don’t require prescription or over the counter medications doesn’t mean they aren’t effective.

Here’s one of my simplest tips that you can use to heal your digestion at the source, the root of the problem, once and for all.

~~ Know your “dosha”

According to Ayurveda, every individual has his or her own unique and specific body type.

It is referred to as your constitution, or “dosha”. There are nine basic body types in Ayurveda that are used as general guidelines to determine your unique physical, mental, and emotional make up. The proportion of various elements in your body type is the key to healing in Ayurveda.

It’s important to have an idea of your constitution because each body type has conditions that it is prone to and treatment is individualized according to your body type and needs.

So how does that effect your digestion? And how can you use this information to restore balance and promote health and healing? Read the rest of this entry »

Ayurveda Cleanse: Smoothie Recipe

In honor of St. Patrick’s day  here’s what I’m drinking, and recommending to clients this week, to lighten up and clean up for Spring.  This recipe fits the bill for Kapha types who can tend to feel a little heavy and bogged down with the moisture and cool temps during Spring.

This recipe also fits the bill for a total body cleanse…packed with nutrients and fiber that cleanses the digestive tract and supports  the kidneys to remove toxins.

Note:  I recommend a Vitamix or Blendtec blender for best results.  Blenders with less power don’t allow for a smooth texture and complete pulverization of whole foods to release the enzymes and nutrients.

Green Tingler Smoothie

2 fresh oranges, skin removed

1-2 stalks celery, to taste preference.

1 ripe pear

1 handful spinach, (or other leafy green you like)

1 ripe banana

1 tsp Spirulina powder

1/2 to 1 inch piece of fresh Ginger, ( to taste, more for vata and kapha types).

water, to desired consistency

Blend all ingredients in the blender until smooth.  You can play with the amounts until you find the perfect combination for your taste and body constitution.  ENJOY !

** Vata and Pitta types can add a few fresh dates to sweeten if desired.  Kapha types may add a bit of raw honey if desired but the fruit adds a nice sweet taste.

With a bumper crop of raspberries growing in my back yard I’m always looking for new ways to enjoy their health benefits.  Mostly, I gobble them up by the handful before they have a chance to make it into a recipe.   However,  I try to save some for one of my favorite Ayurvedic breakfast drinks….. Rose Milk Shake.  (See the recipe below).  These little berries are loaded with cancer fighting health benefits.

 Raspberries are a delicious fruit and  a very healthy whole food fruit as well. Research published in the May 2005 issue of the journal Biofactors shows that Raspberries are loaded with powerful phytonutrients and antioxidants that can support your immune system and help your body to ward off disease.

The antioxidants in Raspberries include ellagic acid which protects your cells from becoming damaged. Other nutrients in Raspberries include quercetin and other flavonoid molecules  classified as anthocyanins, and they belong to the group of substances that give raspberries their red color.  (Also found in grapes).

The anthocyanins in Raspberries are very powerful antioxidants that have antimicrobial properties as well, including the ability to prevent overgrowth of certain bacteria and fungi in the body such as Candida. The biggest contribution to raspberries’ antioxidant capacity is their ellagitannins, a family of compounds almost exclusive to the raspberry, which are reported to have anti-cancer activity.

 Raspberries are a great source of manganese and vitamin C that help protect the body from oxygen-related damage. They are also a good source riboflavin, folate, niacin, magnesium, potassium, B vitamins and copper. 

RASPBERRY-ROSE SHAKE

This is a cooling and refreshing drink for summer. When served warm, all body types can drink it year round.  Rose petals are known to nourish the heart and calm the mind.

This recipe makes 2 cups

2 cups organic milk  (you can use nutmilk, kapha should use lowfat)

2 tablespoons rose petal preserves  (rose petal preserves and rose water are sold in most Indian stores)

1 tablespoon rose water

1 cup fresh raspberries.

Mix all ingredients together in a blender.  Enjoy!

One of the simplest pleasures in life is enjoying a beautifully prepared meal especially if there is a fine blend of tastes and spices dancing on the palate.  Yet,  many don’t realize the tremendous benefit that spices can have on your health.  AS a matter of fact my four favorites below could be moved from the kitchen to the medicine cabinet,

Well, in my house the kitchen is the medicine cabinet.  And this is true of most who live an ayurvedic lifestyle……spices are a frontline therapy for health and restoring balance.  If you new to this idea, just take a peak at the list below and look at all the remedies one can get from just 4 spices.

Of course, like anything else, you should always check with a trained medical professional before embarking on a new alternative approach to healing, but spices have been around as a healing therapy for thousands of years and are very gentle yet, effective.  These 4 spices are good for all ayurvedic constitutions.

~~ Cumin

Best for Dosha: All

Best for Conditions: digests bread, along with caraway,
fennel and dill relatives; colitis, gas, digestion,
abdominal pain, distention, for overeating and eating heavy foods.

~~ Cardamom

Best for Dosha: All

Best for Conditions: Absorption of nutrients,
asthma, bronchitis, colds, cough, excellent for stomach complaints, hoarseness, indigestion, loss of taste, helps the spleen and pancreas, reduces Kapha in lungs and stomach, stimulates the mind, with milk it reduces mucus formation, detoxifies caffeine in coffee, nervous digestion, vomiting, headache, belching, acid indigestion, nausea, expels Vata in colon and digests foods in colon, convalescing from diarrhea, biliousness, respiratory disorders, involuntary urination.

Spiritual Uses: spiritual peace and purity; gives clarity and joy

Antidote: Helps digest foods if they create sluggish digestion.
Ice cream, milk, cold or sweet foods like bananas, coffee.
~~ Coriander

Best for Dosha: All

Best for Conditions: Griping, flatulent colic, rheumatism,
neuralgia, indigestion, vomiting, intestinal disorders,
removes excess Kapha, eyewash, conjunctivitis, relieves internal heat and thirst, skin/rash problems, urinary system
(cystitis, infections, etc.), sore throat, allergies,
hay fever, for all Pitta disorders, burning, juice for allergies,
and skin rashes (and externally as well);
antidotes hot pungent foods, bleeding hemorrhoids.
Used to balance very hot foods and spices (eg, chillies).

~~ Fennel

Best for Dosha: All

Best for Conditions: Abdominal pain (gas or indigestion),
menstrual cramps, hernia, diarrhea, colic, vomiting,
morning sickness, nausea, anorexia, cough, dry cough,
promotes semen, increases vision, raises agni, difficult
or burning urination, digestion-children and elderly;
promotes menstruation, nursing mothers-increases breast milk flow.

According to Ayurveda, Spring (kapha season) is the time to start incorporating more fresh greens and raw vegetables into our daily meal plans.  But if your digestive fire (agni) is low, you’re a vata type, or have had increased stress…….you may have difficulty digesting and assimilating these types of foods.  Raw foods do pack a powerhouse of enzymes and nutrients, but they also require a good strong digestive fire to break them down.

So how can you increase your greens and aide your digestion at the same time?  This recipe fits the bill!  Loaded with lots of digestive spices, and made into a soup, the vegetables are easy to digest because the blender has already broken them down into an easy to digest form, but also retains the nutrients.

And, it tastes delicious……isn’t that why we love to eat?  We love to stimulate our senses and taste buds!

Green Curry Soup

Servings: Two
Ingredients:
1 1/2 cups filtered or spring water

1 cup tightly packed chopped spinach

1 cup chopped broccoli stalks

1/2 cup chopped leeks

1 avocado

1 carrot

4 – 6 soaked sundried tomatoes

1 clove garlic

1 tbsp miso paste

1 tsp himalayan or celtic sea salt

1 tbsp coconut oil

1 tbsp cumin

2 tsp tumeric

1 tbsp tamari or nama shoyu

1/2 – 1 tsp cayenne pepper

Preparation:
Blend the water, spinach, broccoli and leeks in a blender until smooth.  (I recommend a Vita-mix blender, for the best textured soup.  Visit: https://secure.vitamix.com/acb/stores/4/?COUPON=06-004346&store=1 ).

Add the remaining ingredients and blend again until smooth. You can adjust the spices to taste.

This can be served chilled in the summer or in winter it’s nice to warm it up a little. If you are warming it on the stove, to preserve the enzymes, keep it on the lowest heat, stir constantly and make sure it doesn’t go over body temperature by dipping your finger in. It should be just warm, not steaming hot.

I like to garnish with a dab of organic plain yogurt or flaxseed oil and top with some crunchy kale chips.

Raw sauces and dressings are a great way to add flavor to your meals and they are packed with vital nutrients and enzymes.  Just what we need to rev up our taste buds and meatbolism after a long winter.  These are some of my newest favorites.

Creamy Red Pepper Miso Dressing

This recipe is good for all dosha types and is appropriate to eat during all seasons.  It’s qualities are Sattvic. *

It is soothing, nurturing and tasty.  Perfect for vata/kapha season, depending  on the climate where you live.

This recipe comes from Ivy Blank, based on a dish made by Drs. Smita and Pankaj Narem of Bobay.   It is specifically designed to reduce ama (accumulated toxins) and rest the digestive tract during illness,
convalescence or rejuvenation therapy.  It is reprinted with permission from The Ayurvedic Cookbook by Amodea Morningstar with Urmila Desai.

The mung beens are cooling by nature, yet are warmed by the addition of ginger and spices.   Adjust the type of vegetables and amounts of spices to suit individual needs or conditions.

A stick of Kombu can be added to reduce gas and add trace minerals.

* -Vata, -Pitta, -Kapha (without garlic)
* -Vata, +Pitta, -Kapha (with garlic)

In a pressure cooker, put:
 2-3 cups sprouted mung beans
 3-4 cups water
NOTE: if you don’t have a pressure cooker you can use an electric steamer,
or steam/simmer on top of the stove.

Bring to pressure and cook about two minutes or cook the beans and water in a covered sauce pan until soft.
Blend the beans and cooking liquid in a blender.  Set aside.

In a stainless steel soup pot, warm:
1 1/2 Tbsps. ghee or olive oil

Add:
1-2 inches fresh ginger root, (1-2 Tbsps.) peeled and finely chopped
1-3 cloves garlic, minced (omit for high Pitta)
1/2 – 1 tsp. cumin seeds
1/2- 1 tsp turmeric  (I use freshly chopped)
1/2 tsp. freshly ground black pepper
2-3 bay leaves
1/8 tsp. each of fennel seeds, hing, cinnamon, and cardomom

Toss until coated and their aromas emerge.  Add to the spices and oil:
2-3 cups chopped vegetables ( broccoli, carrots, greens, sprouts, green beans
or asparagus work well).

Toss until coated.  Stir for two minutes then add:
4-6 cups additional water

Mix well.  Bring to a boil, then reduce heat and simmer covered until veggies are cooked.  Add pureed mung beans to soup pot.  Stir. Bring to a boil again.  Reduce heat and let soup simmer for 5 minutes.  Add: 1/2 tsp salt, or to taste.

Serve.    I enjoy mine with a little Bragg’s amino acids instead of salt, a squeeze of fresh lemon, and some fresh chopped cilantro as a garnish, to encorporate all the six tastes in onedelicious meal.