I just recently completed my first year apprenticeship with Sacred Plant Traditions, and we were fortunate enough to be exposed to a variety of herbal/healing traditions. Of these, Ayurveda in particular resonated with me.
Now I’m not going to go into a whole huge discussion here of Ayurveda—I feel like I’ve only just gotten my toes wet—so I suggest finding a teacher such as Mary Michaud and taking a class, or Perfect Health by Deepak Chopra is a very easy-to-read book that explains simply this very complex subject. There are also some great resources online for learning about the forces that make up our constitutions—check out ayurveda.com or chopra.com.
These forces are called doshas, and there are three of them: Kapha, Pitta, and Vata. Everyone holds in his or her constitution all three of these doshas, but different doshas may be dominant in certain people, and your dominant dosha may change depending on whether you are in a state of balance or imbalance.
Your original state, your state of perfect balance, is called your prakruti. Your current or changing state (the result of outside forces, weather, experience, emotion, etc.) is called vikruti. Often in our lives, our balance will be thrown when one or more of our doshas are aggravated. For instance, my prakruti is Pitta-dominant, and one of its many traits is a hot constitution. Long hours in the sunshine on hot and humid summer days tend to aggravate my Pitta dosha, my already warm nature.
According to Ayurveda, when this happens, you can use diet, certain kinds of exercise, meditation, etc., to restore balance to the aggravated dosha. Again, this is much more complex than I’m making it for illustration purposes, but I have also found it to be very common-sense and intuitive.
One of the many ways of helping restore balance is through use of churnas, spice blends specifically chosen to balance the different doshas. There are a number of recipes for churnas available, but below are the ones Mary Michaud shared with us from the AyurBalance Web site. I love using them as you would a curry powder, sprinkling it over salad, mixing it with lentils and rice, pretty much anything. I’ve broken it down into a table for you, showing how many parts of an ingredient to use for each respective dosha’s churna. All the herbs and spices are powdered.