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.

It usually starts out as a vata imbalance, that is to say that, vata rises out of it’s home (the colon, another reason to make seasonal detox and cleansing part of your preventative self care), and usually a tremendous amount of energy rises up into the head. Vata is a combination of air and wind element so it is quite easily spread in the body, especially during Fall and Winter.

Our bodies are incredibly intelligent.   They preceive this imbalance and tries to correct it with the opposite qualities, Kapha, the qualities of heaviness, water, and earth….and the downward trend of the bi-polar disorder then occurs, depression.

From an energetic perspective, we see the energy rising up and out of the first and second chakras during the initial stages, and eventually the sixth and seventh chakras become over active during manic period.    Addressing root chakra issues and bring the energy back down and grounded will help to restore balance.

Opening and connecting the chakras on a regular basis, with energy healing treatment sessions, in addition to having the client do grounding exercises and breathing techniques on a regular basis will help to restore balance to vata dosha, as will following a vata pacifying diet.

When the vata dosha is restored to balance, Kapha will not need to lay such a heavy influence on the body and the mood swings will lessen.

I don’t claim to be a specialist in mental health nursing, and I never recommend that clients stop taking any medications that their doctor has prescribed to them.  But I do recommend that their doctor contact me so that he can be educated in the Ayurvedic perspective and the herbal remedies that I recommend to clients.

There are several ayurvedic herbs that help to pacify vata and restore balance to the body mind. These are quite different from western prescription drugs which work against the body healing itself. In western medicine once you start taking drugs like Lithium, Xanax, and Prozac, your body forgets how to make it’s own “feel good” mood stabilizers for  itself and the original cause is never addressed…why did the body stop making them? Or, what events occurred to make the body and mind unable to maintain appropriate levels for daily functioning and well-being ?

Some of the ayurvedic herbs I recommend for balancing mental health imbalances are listed below.

To restore balance to vata means bringing  energy back down: ashwhaganda, brahmi. shank pushpi, ginger, tranquil mind, mental clarity, and,triphala are all good for this

To relieve the heaviness of  kapha imbalance, emotions, and depression I recommend pippali, ginger, triphala

By treating these mental health issues and imbalances from an ayurvedic perspective, the body has a chance to actually heal itself. I will say this…..western medicine was actually on to something when they treated patients with electric shock therapy.  Not that I believe that this is a humane and effective treatment the way it was administered, but they were correct in their premise that these disorders originated in an energy imbalance.

Now a days we have so many alternatives for non-invasive energy healing and balancing, mental health patients would benefit greatly from regular treatment sessions over the long term. These imbalances don’t come on over night, treatment takes some time, diligence, and patience.

Note: As always you should check with your healthcare professional before changing or adding any medications or supplements to your daily self care routine.



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?

All are not created equal. According to Ayurveda, “vata” types have a tendency toward weak digestion, poor absorption and assimilation of nutrients, and frequent gas and bloating.

This is most often the result of chronic constipation due to “vata” tendency toward dryness in the body.

Taking a laxative or stool softener only puts a band-aid on the problem. The underlying issue of dryness has not been corrected so there still remains the cause of digestive problems. These body types may suffer from fatigue, low back pain, and other neurological problems as the result of accumulated toxins building up in the colon and then spreading elsewhere in the body, all originally due to the dryness and constipation.

Just because one can facilitate bowel movements with over the counter medications doesn’t mean they have eliminated the problem. This only “roto-roots” the colon, leaving it even more dry and depleted.

For vata types it is important to address the underlying cause with appropriate foods, herbs, and spices.

For “pitta” types, their digestive disorders usually take the shape of ulcers, indigestion, gastritis, and reflux due to an excess of metabolic “fire” and enzymes. With this body type, inflammation can create unpleasant symptoms and frequent diarrhea or loose stool.

Again, taking an over the counter or prescription medicine is only a band-aid for the problem. It shuts off the digestive juices and enzymes, but that ultimately creates an even more serious problem over the long term, “Leaky Gut” syndrome. Taking pills that shut of the hydrochloric acid and enzymes causes food to sit in the stomach and intestines, undigested. As a result, eventually the pills stop working and the impaired digestion now becomes a systemic problem.

For Pitta types these digestive problems can be reversed and relieved with foods, herbs, and spices that are sweet, bitter, and astringent.

Once you know your ayurvedic dosha, it is easy to create and follow a healing plan that will restore harmony and balance for your unique needs.

When you visit http://www.NaturalHealingVillage.com you’ll have instant access to some of my best tips and I will have a BONUS GIFT for you~~ You’ ll receive free instant access to a 7 day Mini E-course “Total Body Cleanse Secrets and Guide”, and you’ll also receive 3 FREE RECIPES.

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.

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.

Maple Pumpkin Spice Bread

1 cup whole wheat flour
1 cup all purpose flour
1 Tbsp ground cinnamon
2 tsp ground ginger
1 1/2 tsp baking powder
1/2 taspoon baking soda
1/2 teaspoon ground nutmeg
1/2 treaspoon ground allspice
1 cup pure Maple syrup
1/2 cup canola oil ( I use 1/2 melted ghee and 1/2 canola)
2 large organic eggs
1 cup pumpkin puree ( I use fresh not canned for best flavor)
1 teaspoon vanilla extract
1/2 cup chopped hazelnuts (or seeds or nuts for your dosha)

1.  Preheat oven to 350 degrees.
Coat a 9 x 5 inch loaf pan with cooking spray.
Whisk together flour, cinnamon, ginger, baking soda,
nutmeg, and allspice in large bowl.

2.  Whisk together maple syrup and oil in a separate bowl.
Whisk in eggs, then pumpkin and vanilla.  Stir flour mixture
into pumpkin mixture with spatula.: add hazelnuts. Pour
into prepared loaf pan. Bake 40 to 50 minutes.  Cool on rack
5 minutes, then unmold, and cool on wire rack or transfer to
serving platter.

Served warm is best!

(Kapha can substitute 1/2 the syrup with 1/2 honey.)
I use all freshly ground spices whenever possible for the best flavor and health promoting benefits.

I have to admit I love beets, but for many years I couldn’t find something “tasteful” to do with the greens, other than steaming them or juicing them with other fruits and vegetables.  Since I am harvesting my own organic beets this year, I decided to find a nourishing seasonal recipe to put all the greens to better use.

But it also had to be Tridoshic, ( appropriate for all ayurvedic constitutions with very few adjustments) something simple, easy, quick and tasty….appealing to all.  This is it!  From Maduraham’s Eggless cooking……it is YUMMY!  It “fits the bill” on so many levels.  A little spice, a little protein, a good dose of cleansing and fiber-filled greens…… yet, it is warm, sweet, and comforting for the cooler days of September.  Depending on your dosha you can serve it with organic white basmati rice, (cooling in nature for Pitta), or brown rice, (warming in nature for Vata).  Kapha types will likely want to add a little more spice when serving and serve it with a small amount of barley or other Kapha friendly grain.

A FEW RECIPE NOTES:  The recipe calls for a pressure cooker but I gently steamed the greens until tender.  I used my vita-mix blender to grind a few dried chickpeas into flour and I also used it to blend/gring the dry ingredients and then added the yogurt.  It created a perfect consistency.

Beet Greens in Spicey Yogurt Sauce (Mor Kootu)

For Tempering:

3. Now grind together the coconut, cumin, chillies, besan. Add little water if required.

4. Mix this mixture with the yogurt and add enough water. This should be in the consistency of pancake batter or even thinner.

5. In a saucepan add the cooked greens, salt and yogurt sauce. Remove the pan from the stove after the first boil.

6. Add coconut oil in a small frying pan. Once it heats add mustard seeds and curry leaves. Once it splutters pour this in the kootu.

Let me help you on your Ayurvedic eating adventure……it’s much simpler than it seems.  Here is a well balanced tridoshic recipe……make it as a smoothie, a fruit bowl, or a chilled soup.  You can change the spices to make it “dosha-friendly”, Pitta types can add ice in the blender, Vata and Kapha types will probably enjoy at room temp, unless the heat is on where you live.  Want to get your kids to eat it?  Pop it in the dehydrator and Voila! Fruit Leather.

Cardamom Plum Delight

Makes about 2 cups

Ingredients: 

4 plums
1 banana
sprinkle cardamom
sprinkle allspice
dash sea-salt, (opt)
sprinkle almonds, or nut of choice

Preparation: 

Puree plums and banana in food processor until liquefied (if you want it thicker, add another half or whole banana). Sprinkle a very light bit of cardamom over the top, then a bit of allspice, then salt, if desired. Pulse briefly to combine. Taste and adjust, if necessary.

The almonds complement the plum perfectly, adding good fats and a little protein!  Cardamom aides digestion relieving acidity and gas, and bloating.

SInce we’re in the middle of Kapha season now
I thought it best to throw in a Kapha treat. 
This is always a favorite “raw” recipes.

If you aren’t familiar with raw/living foods,
no worry….it’s not as scary as it sounds.
It means the foods are LIVE with enzymes
because they haven’t been destroyed by heat.
(more on the benefits of enzymes coming soon).

Many raw foods are made in a dehydrator,
but if you don’t have one you can use your
oven on the lowest possible temperature.

Raw foods are not to be heated above
104-110 degrees in order to keep the
enzymes alive.  Put your oven on the
lowest possible setting and leave the door open 
a notch to circulate air flow.

The oats and agave nectar make this a perfect
choice for Kapha types.  The coconut adds
good fats, and the cacoa powder
and nibs are loaded with
antioxidants.  All in all, a healthy treat.
The oats and cacoa are both good for your
heart and lower cholesterol.

ENJOY!
INGREDIENTS:

1 1/2 cup raw, rolled oats
1/4 cup agave nectar

1/2 coconut cream, (or I use light coconut milk)
1/2 cup coconut flakes
1/4 raw cacoa powder
1/4 cacoa nibs
1 tbsp vanilla extract.
PREPARATION
Mix all the ingredients together.  You can adjust
the amounts to your own likes, there’s no right
or wrong with this, you can hardly make a mistake!

Scoop mounds, about a tablespoon,
onto dehydrator trays, flatten to desired cookie
shape with spoon or fingers. Dehydrate to
desired consistency,
or if using an oven, scoop onto
cookie sheets lined with parchment paper.

The longer the drying process the crunchier
they’ll be, if you like a chewy cookie
add more liquid and dehydrate for less time.