Wind tree

Watch the wind – it’s a tricky little fellow

Given my usual fascination with digestion, you’d be forgiven for thinking I mean that kind of wind.  But, for once, I don’t.  In this instance, I refer to vata, the ‘wind’ (or air and space) principle in your body and Read more…

Caffeine – gets us moving, at what cost?

“Let’s meet for coffee”.  Who doesn’t say it?  I don’t even drink coffee and it is still a phrase that trips off the tongue.   Coffee has reached cult status and it is no surprise.  That hit of caffeine feels good.  Read more…

The 6 tastes of Ayurveda

Balanced meals, balanced person, that’s the concept.  Ayurveda has a delightfully simple way of devising a balanced meal; it’s all done through taste.  There are 6 tastes, and if you have a balance of all 6 in your meal, your Read more…

Benefits of abhyanga massage

“Massage is essential” – now that sounds good

Abhyanga (Ayurvedic warm-oil massage) is not a luxury, it’s essential.  That’s not from me, it’s from the ancient Ayurvedic texts: ‘Abhyanga should be resorted to daily.  It wards of old age, exertion and aggravation of vata.  It bestows good vision, Read more…

Elements and Doshas

Are you in your element? You and your doshas

Most of us know that this creation is made up of fundamental elements – 118 at the last count.  Some we’ve heard of – oxygen, gold, silver – and some most of us haven’t – number 118 is Ununoctium. Knowledge Read more…

Avoid those germs, the Ayurvedic way

They’re here again.  They’re back with a vengeance.  The school term begins and bang, everyone starts ailing with colds, flu’s and stomach bugs.   Is it the weather? Is it the gathering of vast hoards of small, inhibition-less children in small Read more…

Spelt Grain

What’s the story with wheat?

Why my obsession with spelt? What is wrong with wheat?  Nothing. The ancient texts of Ayurveda extol the virtues of wheat, as a nourishing, strengthening food.  Its properties are heavy, oily, sweet and cooling.  As it is fairly heavy to digest, it is Read more…

Sourdough – the bread that’s easy to digest

Fermentation has been used worldwide for thousands of years to produce foods and drinks of different flavours, textures and longevity.  An example of this is alcohol, and less obviously bread and soy sauce.  In Ayurveda, there are various slow-fermenting vinegars Read more…