It's Kapha Season so Eat Texas Chili - davidji

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It’s Kapha Season so Eat Texas Chili

Jim McDonell
davidji Certified Teacher 

Late winter and early spring are cold and damp, so Kapha and Vata folks need to be warmed up a bit to get them going.  If you’re primarily Pitta, be careful not to overdue the spicy food.

Why Texas Chili? No beans! Texans got Ayurvedic food combining right on this recipe. Ayurveda doesn’t recommend combining meat and beans.

The Ayurvedic perspective is that each food has a distinct synergy of taste and energy as well as its post-digestive effect on the body. When foods with very different tastes, energies and post-digestive effects are combined, our digestive fire can become overloaded. We can experience indigestion, gas, bloating, and even the creation of toxins (ama) the first stage of disease.  (See last weeks article on the 6 stages of disease.)

And why Chili? When it’s cold and damp outside, like last Saturday morning in Chicago, we need to warm up from the inside out. We need to eat foods with heating spices like chili, black or cayenne pepper, ginger, cinnamon, and cumin. Go ahead, live on the edge, add some ginger to your Texas Chili.

Our intention is to always create an “East meets West” union in our dedication and promotion of Ayurveda. So this Kapha season, try Texas Chili, with no beans!


About the authors – Jim & Monique co-author blog material for Essential Ayurveda.

Monique is a NAMA certified Ayurvedic Practitioner and the founder of Essential Ayurveda, a wellness practice in northwest Chicago.

Jim teaches Meditation and is certified through the davidji Masters of Wisdom & Meditation Teacher Training program. See where Jim is teaching, go to www.EssentialAyurveda.com/Meditation-With-Jim

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