Kapha season

Sweet, Nurturing, Heavy + Dense

Are you attune to the shift that is happening in your environment? We are transitioning, slowly, from one season to the next. From the season of restoration to the season of new beginnings + potential. It’s time to start planting seeds, as we say goodbye to Vata season and welcome Kapha season. 

The Kapha Dosha is a grounding energetic force responsible for our immunity, resiliency and ability to nurture ourselves + others. The Kapha dosha is heavy, slow, cool, slimy, smooth, soft, and static. When in balance, Kapha is incredibly stabilizing and rejuvenating. However, high levels of Kapha in the system can lead to lethargy, slow + sluggish digestion, and congestion, among other symptoms. 

So, how do we stay in balance during this season? It is important that we stay active, as it is easy for energy to fall stagnant during Kapha season. Rise with the sun, and perhaps start your day with an energizing pranayama practice. Increase intake of pungent, astringent, and bitter foods, and decrease sweet, sour and salty foods. Fresh herbs are your best friends! Move your body, catch some sunshine and focus your attention towards what you want to see grow, as this is the season of expansion. 

I’ve included one of my favorite, simple Ayurvedic recipes to keep you balanced during this season! Enjoy!

Kapha Balancing - Ayurvedic Spring Pea Soup Recipe

• 2 teaspoons sunflower oil or ghee for sautéing

• Extra virgin olive oil

• 4 spring onions, finely minced

• 1 leek, chopped

• 1 cup vegetable or chicken stock

• 1.5 cups fresh peas, shelled

• 1 teaspoon lemon juice

• Salt + Pepper to taste

Sauté the onions and leek over medium-low heat until translucent. Add the stock and bring to a boil. Add the peas and cook until bright green and slightly tender. Using a blender, purée the soup until very smooth. Add the lemon juice and season with salt + pepper. Drizzle EVOO on top or a dollop of yogurt for garnish.