Can we eat our way to a better-balanced life? Angela Hope-Murray believes we can. She specialises in the natural healing system of Ayurveda, a practice that seeks physical and spiritual harmony in the foods we eat. Like yoga, it originated some 5,000 years ago in the Indian subcontinent.
“Ayurveda means ‘the science of life’ and works to maintain a healthy balance in the body, mind and spirit to prevent disease rather than cure it,” she explains.
Angela began her training in Ayurveda under two leading experts in the field: Vasant Lad and Robert Svoboda. She went on to complete an MSc in Ayurvedic Medicine at Middlesex University.
“The philosophy of Ayurveda is structured around the idea that humans can be characterised by three different bodily and energetic categories, called doshas. These essential characteristics are informed by the five elemental energies of our planet: earth, fire, air, water and ether. Each dosha has a combination of these elements and the aim is to keep them balanced.”
The doshas, Angela explains, are called vata, pitta and kapha. They govern all that is physical, mental and psychological, and have properties that complement and balance each other. If one becomes deficient, Ayurveda medicine believes this can adversely affect one’s well-being.
Vata is composed of half-air and half-ether. Its characteristics are lightness, dryness, coolness and roughness, and it is associated with the taste of astringency and saltiness.
Pitta is predominantly the element of fire. Its characteristics include sharp, hot, strong smelling and slightly oily. It is associated with pungent and sour flavours.
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Kapha, the third dosha, comprises the elements of water and earth and possesses the power of cohesion. Its properties are hard, gross, sticky, soft, slow, oily, heavy and cold. Its tastes are sweet, sour and salty.
“Factors such as stress and the shift in seasons can easily upset the balance of doshas,” says Angela.
“During winter, the slow, heavy and cold properties of the kapha dosha tend to take over. We see its symptoms in dry, flaky skin, struggling to keep warm and being more susceptible to colds, sinusitis and depression.”
According to Ayurveda philosophy, a way to alleviate these symptoms is by eating foods that keep the body warm and alert. Accordingly, Angela advises in her book, Ayurveda for Dummies, to eat warm, light and tangy foods, and give up cold drinks and raw foods.
Next on her list are the warming properties of spices. “Ginger has many healing properties and prevents the build-up of mucus – great for dealing with colds,” says Angela. “Also look to cinnamon, cardamom and clove, which enhance the flavours in your cooking and encourage the digestive juices to flow.”
This last point is important since Ayuveda philosophy considers the body’s digestive ability to be at its peak during winter – before it starts to slow down in spring.
“The body has a far greater capacity right now to deal with foods that are difficult to digest,” says Angela. “Beans are difficult to digest but during the colder months, you can make them a mainstay of lots of delicious, steaming casseroles. They’re also great for balancing kapha.”
Root vegetables are also important at this time of the year. “Tubers can satisfy hunger at a time when your body craves calories to keep warm. Likewise, the seasonal abundance of green vegetables brings the body plenty of antioxidants and vitamin U. Add warming spices such as caraway or cumin, too. Instead of tossing steamed vegetables in butter, use clarified butter (also known as ghee) which is easier to digest.”
Serve up with a slice of good-quality wholegrain bread which, Angela advises, adds a serving of amino acids, and you’ve physical and spiritual nourishment in one tasty meal.
Cold comfort
Angela’s tips for adjusting to the arrival of winter...
1. Stay relaxed
Avoid drinking cold water or using ice. Don’t sleep during the day but adopt a leisurely and quiet lifestyle so your system can adjust to the change in seasonal energies.
2. Eat warming foods
Root vegetables – carrots, salsify, celeriac, turnips, swede and squash, plus peas, nuts and sea vegetables – provide the calories and fuel our bodies need to keep warm.
3. Meat’s OK!
Ayurveda embraces meat. As a result, it is easily accessible to the traditional British ‘meat-and-two-veg’ lover. However, Angela recommends using good-quality, organic meat.
Winter is the period to eat porridge and this power-packed recipe will keep you going all morning!
1) Place a pint of water, a little salt, four cloves, one cracked cardamom pod and a piece of cinnamon bark in a small pan.
2) Boil for five minutes then add 2-4 cups of oats or spelt porridge (depending on how thick you prefer it to be).
3) Cook for a further four minutes.
