INGREDIENTS:
- Filtered water for single or multiple servings
- Lemon or lime*
INSTRUCTIONS:
- Wash and slice lemon or lime into rounds.*
- Place in individual glasses or a pitcher with filtered water.
- Let sit for a few hours or overnight in a cool place or refrigerator.
- Serve cold NOT iced, as extreme cold can inhibit digestion.
Taste and Nutrition in Ayurveda
| *An important aspect of nutrition in Ayurveda are the elemental qualities of taste. Taste is energetic and different from flavor. And taste takes into consideration the action (virya) and post-digestive effect (vipaka ) in the body. In Ayurveda wisdom we learn to use taste to nourish rather than aggravate the qualities or attributes of our particular constitution; the unique blueprint or combination of vata, pitta, kapha doshas. Sweet = Earth + Water Sour = Earth + Fire Salty = Water + Fire Pungent = Air + Fire Bitter = Air + Space Astringent = Air + Earth Basics: Vata dominateconstitution tends toward dry and cold qualities and is balanced by sweet, sour, and salty tastes. Pitta dominateconstitution tends toward oily and hot qualities and is pacified by sweet, bitter, and astringent tastes. Kapha dominate constitution tends toward cold and sticky qualities and is pacified by pungent, bitter, and astringent. Lemons are sour and heating and have a sour vipaka (post-digestive effect). They are sharp and stimulate salivation and digestive juices in the stomach. They calm vata dosha, detoxify pitta dosha but may aggravate pitta and kapha dosha. Limes are sour, slightly bitter and cooling but their vipaka (post-digestive effect) is sweet. Lime calms vata dosha, is fine for pitta dosha in moderation, and stimulates kapha dosha. Lime is useful with hot, spicy food to cool down its pitta provoking nature. Lime stimulates the secretion of digestive enzymes and is useful for indigestion. Lime should not be used when one has a cold, congestion and/or a cough. * Resource – Ayurvedic Cooking for Self-Healing, Usha Lad & Dr. Vasant Lad |
