Ayurvedic Approach for Spring Cleaning

Ayurvedic Approach for Spring Cleaning
Spring is the most magical season of the year. We come out of the cold, winter  into the vibrancy of spring. It is a season where we see life around us begin to reawaken again. It is also a season of cleaning. Spring cleaning   is not only about our homes,but it is perfect time to cleanse our energetic and emotional layers as well.  In Ayurveda this time of year is considered Kapha season,because the wet, cool, damp weather reflects the moist, cool, heavy qualities of Kapha dosha  that is  predominate during this time of the year (March-June).   An Ayurvedic Cleanse is an amazing way to shift into the brightness of spring by moving any old stale energy out. 

Some tips for Spring Routine:
Kapha is especially aggravated by sleeping after 7am so rising early  in the morning is very important at this time of year. It helps to reduce excess  kapha in your body.
Take a cup of hot ginger and lemon water to stimulate  your digestion and cut through any Ama (digestive impurities) that has accumulated overnight.
A Kapha pacifying diet and lifestyle is best. 
Sip of  hot or warm water throughout the day to help melt the Ama  that have accumulated from winter season.
Avoid eating heavy, cold, hard-to-digest foods, and  reduce the sweet, sour, and salty tastes, in your diet.
The Spring food choices should emphasis  bitter, pungent and astringent  foods that help to clear mucous and excess moisture from the body.
Include Backbend and forward fold in yoga practice 
Walking meditation
Daily exercise 

A balanced `Doshas ' brings happiness and ease and imbalance brings discomfort or illness.


Namaste
Arpita
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Jana's Playlist (2 Lists)

Hi Everyone,

I have two list for you today. The first is a little older, but I have had a lot of people asking about certain songs on it. The next is very recent. I hope you can enjoy them both!

Come and Find Me
Josh Ritter
Seems Like Home to Me
Two Gallants
Now You Know
The Features
Boy
Ra Ra Riot
Need You Now
Cut Copy
The Golden Age
The Asteroids Galaxy Tour
Sail
AWOLNATION
Rolling In the Deep
ADELE
Under Cover of Darkness
The Strokes
Wake Up
Arcade Fire
Weighty Ghost
Wintersleep
Little Lovin'
Lissie
Don't Carry It All
The Decemberists
Not Enough
J Mascist
Think of You
Carney
Devi Puja
Krishna Das


Love Like a River Girls
Video Games Lana Del Rey
Somebody That I Used to Know (feat. Kimbra)
Gotye
And When I Die The Heavy
Punching In a Dream The Naked and Famous
Pork and Beans Weezer
Intro M83
The King and All of His Men Wolf Gang
Little Talks Of Monsters and Men
That Ain't Right Pyyramids
Tongue Tied Grouplove
Off to the Races Lana Del Rey
Honey Bunny Girls
For You Angus & Julia Stone
Boys Don't Cry Grant Lee Phillips
Everywhere I Go Lissie
Earthdream Clifford Carter
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Julie's Pumpkin Butter

Pumpkin Butter, smells like fall, tastes like fall.
Try this recipe on your toast or pancakes.
MAKES 2 CUPS
1 can (15oz) 100% pure pumpkin puree
1 cup applesauce (no sugar add)
½ cup packed light-brown sugar
¾ tsp ground cinnamon
½ tsp ground ginger
2 tbsp fresh orange juice
1 tsp orange zest
1.       Put pumpkin puree, applesauce, orange zest, brown sugar, cinnamon, and ginger in a small saucepan, stir until well blended.
2.       Bring to a boil. Reduce heat to low and simmer uncovered, stirring often to prevent scorching and make sure to stir corners of the pan. Cook on low for 40 min or until mixture has thickened. Stir in orange juice.
3.       When cool, spoon into a container, cover and refrigerate up to 2 weeks.
 
 
Enjoy and let me know what you think!
Namaste- Julie
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Erica's Favorite



Serves 4 / An explosion of contrasting flavors and textures make this nutrient-packed power salad a feast for the senses. Beans and corn combine to form a complete protein, avocado and flaxseed oil provide healthful fats, and all the fresh ingredients are bursting with antioxidants and anti-inflammatory compounds. This recipe can either be a main dish or side dish! It's great!! See, vegetarians know how to eat too!! Winking 


2 cups frozen white corn
1 (25-ounce) can black beans, rinsed and drained
2 cups grape tomatoes, cut in half
1½ cups finely diced red or white onion
2 ripe, firm avocados, cut into ½-inch dice (more avacado never hurts anyone!)
2 cups chopped fresh cilantro
2/3 cup flaxseed oil (or half flaxseed, half extra-virgin olive oil)
½ cup fresh lime juice (I usually put way more, it's not usually measured)
2-3 teaspoons finely chopped chipotle chiles in adobo
½ teaspoon sea salt 
¼ teaspoon freshly ground black pepper (I never measure this one either!)
6-8 cups lettuce (optional)
1. Cook corn in a pot of lightly salted water for about 3 minutes, until crisp-tender. Drain, refresh under cold running water, and drain thoroughly.
2. Combine corn, beans, tomatoes, onion, avocado, and cilantro in a large bowl. Toss gently. Whisk oil, lime juice, chipotles, salt, and pepper in a separate bowl. Pour about three-fourths over vegetables and toss gently to coat; add more to taste. Serve on beds of lettuce, if desired.
Breathe and be well,
Erica Happy
Black bean and corn salad with grape tomatoes Happy 
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Stephanie's Gentle Blog

What will you draw from to inspire your Gentle practice this month?

I am not afraid of storms, for I am learning how to sail my ship."
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