Nature always gives us the antidote for seasonal affections, says Ayurveda. And the secret to good immunity in the cold of the year is right in our plate. To counter humidity and cold outside, we should therefore turn to the foods that are now in our markets.
Ayurveda believes that all diseases begin in the digestive tract, and food is our first drug. Having a healthy diet, ideal for your body, you have the opportunity to maintain optimal health.
In winter, cold outside is also squeezing into our body.Although outside is moisture, from the point of view of Ayurveda, we are more “cold” and “drier”. That is, dehydrated. We dry and crack the skin on our hands, on the face, sinuses and even the joints are more “dry”. As a result of the cold, the mucous membranes of the various organs become irritated and begin to produce more mucus. And mucus is an optimal field for bacteria and viruses. But do not worry: nature gives us the antidote for all these symptoms in the very foods we find at the market. It’s all about knowing what to buy and cook.
What is it recommended to eat in the winter?
In Ayurveda, winter is considered to have Vata energy. So, from November to February, feed into several nuts, seeds, and cereals. When cooking, prefer soups and vegetable stew, with or without meat. You can also consume proteins from larger animals, with denser fat. Are you afraid of getting fat? In winter, ayurveda says, it is desirable to have two to three pounds in addition to your weight during the summer. But choose as many good fats and fibers as the list below.
1. Vegetables growing underground
Here are all the roots: beets, carrots, celery, parsley, parsnips, potatoes and sweet potatoes. Because all summer they grow underground, these vegetables are heavier and denser, making them ideal for the Vata season. Most are rich in fiber, minerals, vitamin A and vitamin C, so they are beneficial to the immune system.
2. More proteins
If you are not a vegetarian, it is good to eat more meat at this time of the year (but do not exceed 10% of the whole diet). The body needs more protein in the winter. You can also do this by consuming protein powder from whey, nuts, seeds, spirulina, yoghurt and eggs. Proteins are essential in winter for skin health, immunity and much more.
3. Fermented foods
The fermentation, meant to keep vegetables for the winter, supports immunity by supporting the microbial intestinal flora. Fermented foods also warm the body, a welcome addition in winter. Try to eat more pickles (placed in brine, not in vinegar), cooked cabbage, yogurt, fermented cheese.
4. More fat
During the winter months, a diet rich in good fats ensures a better body temperature and also rebuilds cells that require cholesterol. The most recommended is fish, preferably cod and Alaska salmon, in the full migration season. They contain many essential fatty acids, such as omega-3. Also, try cooking with olive oil, coconut oil, butter and ghee during autumn and long winter months.
5. More fiber
Even this season, you can choose foods rich in fiber. They are recommended to support intestinal health because, as I said above, good digestion is essential in ayurveda. You can get whole grains, seeds, most legumes, rye and rice. Apples also have a lot of fiber. Science gives Ayurveda justice: in autumn and winter, in our saliva there is a larger dose of an enzyme called amylase that helps us break down carbohydrates.
Ayurveda recipe for winter: ginger carrot soup
• 2 large carrots
• 1 small celery
• 1 piece of ginger as half a finger
• 2 teaspoons of olive oil
• sea salt
• freshly ground black pepper
Method of preparation:
Put chopped carrots, chopped ginger and celery cut into cubes in a blender. Fill with water to cover the vegetables. Pass it until homogeneous, getting a kind of puree, then pour into a small pot. Add the oil, salt and pepper to taste, then boil the soup for 10-15 minutes.
How can ginger carrot soup help you?
From an attractive, creamy, spicy and nutritious orange, ginger carrot soup is simply a ray of light on a gloomy winter day. Freshly squeezed carrot juice is often used in Ayurvedic medicine along with ginger. The nutrients in these two roots provide digestion a necessary rest in a winter regime, often lacking vegetables, but in which we tend to consume many fats and carbohydrates from refined products. Ginger and black pepper are good fuels to burn excess fat. Celery is a diuretic, and alongside light carrot laxatives will help digestion. Carrot is also rich in antioxidants, beneficial to the immune system. Beta-carotene supports the liver and purifies the blood. With almost spartan simplicity, ginger carrot soup is purifying, energizing, full of vibes and vitamins. Check the effect of this soup: you should feel an improved vitality and clarity of the mind just a few hours after it’s consumed.