Diet for Early Summer

During early summer due to the northern course of the sun and the longer days of heat, the sun draws up the moisture of nature and due to the drying up roughness is produced. Sweet, cool, liquid, fatty food and drinks are beneficial. Day sleep is mostly indicated. Wine is indicated in small quantity with plenty of water or should be avoided completely. Excessive salt, sour, pungent, hot things, physical activity and sexual intercourse is nonbeneficial and to be avoided. The food prescribed during early summer thru late summer should be had in the midday when the digestion is the strongest.



Diet in the early half of summer season:

Cereals: Wheat, Millet, Shashtishali or sixty day harvested rice

Pulses: Mung, Red lentil, and Pigeon Peas

Vegetables: Cucumber, Bitter melon, Sorrel, Fenugreek, White onions, Ivy Gourd, and Snake gourd

Meats: Desert animals broth without spices, goat, deer and rabbits. Soups are to be very much preferred

Milk: Curds, Ghee, and Milk,

Fruits: Watermelons, Cantaloupe, Mangos, Grapes, Gambhool, Sweet Bananas, Amalaki, Pomegranate, Lemon

Drinks: All cool drinks prepared from fruit juices added with sugar and lemon, Sugarcane juice. Alcoholic drinks are contraindicated and are to be massively diluted with water if taken at all.

Miscellaneous: Honey, Cow’s urine, Sweet and cold liquids, Oily, light quality of food is prepared with the absence of salt, sour and pungent tastes.


Lifestyle in early summer

Bathing with cold water and swimming, after bath application of the paste of Sandalwood, Agarwood or Eaglewood, Vetiver etc.

Clothing: Thin, soft, cotton clothes, also wear the garlands of scented flowers, pearls and quartz crystal as jewellery.

Exercise: Minimum exercise

Sex: Undertaken rarely

House: It should be cool, apply curtains of Mango leaves and Vetiver. Artificial ventilation and/or light air conditioning can be tried

Sleep: Naps in the gardens or where there is a thick dense forest where the sun’s rays are blocked. Sleep outdoors maybe on the terrace in the cool moonlight. On a bed which is very soft, smooth, and light and with flowers.

Miscellaneous: Hand fans can be used that are made of peacock feathers or leaves of vetiver


23 thoughts on “Diet for Early Summer

  1. Dear Brad,

    I thought I read somewhere on your blog that you should not combine sesame oil and wheat. However, on your post on chapati making it is optional to use sesame oil with wheat flour. Have I misunderstood/misread the thing on the “bad” combination?

    To keep in in context with the page I’m writing this post in… I’m not sure if sesame oil is the go to oil. Actually, it proparbly isn’t as it is heating (and it might even have a bitterness to it) and we have enough of that in the months surrounding the solstice. It is vata balancing though. However, vata will reach its peak in late summer, not early summer, so that’s not really an argument to use it during this time.

    Kind regards


    • “… I’m not sure if sesame oil is the to go to oil.”

      What I meant was I’m not sure if it is wise to (often) use sesame oil for cooking purposes in early summer.

    • Great, thanks. So it is fine to use in early summer and it can be combined with wheat.

    • I wasn’t asking, I was summarizing what you said, because I can see which answer belongs to which question whereas other visitors of the blog can’t see that. Which might be confusing.

      However, thanks, I gladly take your questions to answer and learn from them. Sesame seeds have heating properties, are heavy, bitter and I might be forgetting some gunas (fortunately, bhavaprakasa can arrive any day here now). Also, any oil is, obviously, oily/unctuous/snigdha, which answers your last question… the main substance to pacify vata must be oil then.

      Vata is dry and light. Oil is heavy and oily. Opposites, so, one balances out the other.

      In early summer kapha comes back to normal and balanced state whereas vaata dosha is mildy increased (caya). So sesame oil is fine. Perhaps not the very best, but fine. In autumn however, it might not be so suitable, because pitta is aggravated then and ushna virya nor snigdha substances help pacifying that.

    • Vata is starting to get into inbalance, because of the drought that comes with the heat of the summer. It dries out the earth and takes the nourishment/kapha from our bodies that has been accumulated during the winter. Even though coldness is one of the qualities of vata it is actually the heat that brings the drought that creates the imbalance of vata. Something I even have experienced in my own body. Too much heat due to overuse of heating spices dried me out and made me feel cold, even when it wasn’t cold at all.

  2. Awesome, I’m looking up the different vegetables that are listed here and I’m pretty sure that whatever :”sorrel” stands for, we have it here in the Netherlands growing as weeds. I reckon it’s either Rumex acetosa or Cangeri/Oxalis corniculata. Both grow here. I don’t dare to try it though, as I proparbly still have high pitta.. and these leafs have a hot potency, most likely due to their sourness.

    Astanga Hrdayam says:
    “The taste of Cañgeri is sour. It stimulates digestion. It is suitable for duodenal diseases, haemorrhoids and for diseases caused by vata and kapha. It is hot in potency. The plant withholds the elimination of fluids and is easy to digest.”

    It being light, stimulating digestion, suitable for diseases caused by vata, it withholding the elimination of fluids and being easy to digest seem very fit for early summer. Most everything fits, except its potency and its sour taste, but apparently those aspects are not strong enough compared to its other qualities to make it unwholesome during early summer.

    My Astanga Sangraha says Cangeri is Rumex dentatus, but the whole internet seems to be in agreement that it is actually Oxalis Corniculata/creeping dogsorrel. Both have the acid taste and oxalis though. Perhaps they can be used in a similar manner. I used to be in wild foraging herbs, but dropped that mostly when I got into Ayurveda. Now, perhaps I can pick it up again, little by little, as my knowledge about all of this is growing. Interesting, very interesting :).

    • Changeri is like clover. Depending upon what sorrel you are talking about.
      Not wise to follow what the internet thinks about anything. Just saying. What you will come to without knowledge is wrong knowledge. What you will come to if you have knowledge is most things on the internet are wrong. Especially if you are looking at western ayurveda places for your source like HappyBelly and LiveStrong and whatever. Stick to the texts. don’t use the internet as a source… please.

      Indian sorrel/Oxalis corniculata linn./ Changeri
      Cangeri consists of dried whole plant of Oxalis corniculata Linn. (Fam. Oxalidaceae); a small annual or perennial, more or less erect herb with creeping or subterranean stem, 6-25 cm high, found throughout warmer parts of the country and also in all tropical and temperate climate, growing up to an elevation of 3000 m in North- West Himalayas.

      Sansk. : Cangeri, Amlapatrika
      Assam. : Chengeritenga
      Beng. : Amrul
      Eng. : Indian Sorrel
      Guj. : Ambolee, Changeri, Teen Panaki, Rukhadi
      Hindi. : Tinpatiya, Changeri, Ambilosa
      Kan. : Pullamouradi, Sivargee, Purachi Soppu
      Mal. : Pulliparel
      Mar. : Ambutee, Ambatee, Ambti, Bhui Sarpati
      Ori. : —
      Punj. : Khatkal, Khattibootee, Khatmittha
      Tam. : Puliyarai
      Tel. : Pulichinta
      Urdu. : Changeri, Teen Patiya

      a) Macroscopic
      Root – Dark brownish, thin, about 1-2 mm thick, branched, rough, soft; no odour and taste.

      Stem – Creeping, brownish-red, soft, very thin, easily breakable; no odour and taste.

      Leaf – Palmately compound, trifoliate; petiole-green, thin, about 3-9 cm long, cylindrical, pubescent; leaflet-green, 1-2 cm long, obcordate, glabrous, sessile or sub sessile, base cuneate; taste, somewhat sour.

      Flower -Yellow, axillary, sub-umbellate.

      Fruit – Capsules cylindrical, tomentose.

      Seed -Tiny, dark brown, numerous, broadly ovoid transversely striate.

      b) Microscopic
      Root – Shows 3-4 layers of cork, composed of thin-walled rectangular cells, brownish in appearance; cortex, a wide zone, consisting of rectangular and oval, thin-walled parenchymatous cells filled with simple starch grains, yellowish pigment and tannin; inner cortical cells rectangular and polygonal, smaller in size than miter ones; cortex followed by thin strips of phloem consisting of sieve tubes, companion cells and phloem parenchyma, cambium not distinct; xylem consists of vessels, tracheids, fibres and xylem parenchyma; vessels cylindrical, pitted some with tail-like projection at one end; tracheids pitted with pointed ends; a few starch grains simple, round to oval measuring 3-11μ in dia., present scattered throughout the region.

      Stem – Shows single layered epidermis, composed of rectangular to oval cells, some of which are elongated to become unicellular covering trichomes; cortex consists of 4-5 layers of thin-walled, circular and polyhedral parenchymatous cells; endodermis single layered of thin-walled rectangular cells; pericycle composed of two or three layers of squarish and polygonal sclerenchymatous cells; vascular bundles 6-7 in number, arranged in a ring, composed of a few elements of phloem towards outer side and xylem towards inner side; xylem composed of pitted vessels, tracheids, fibres and xylem parenchyma; central region occupied by pith composed of thin-walled, parenchymatous cells, a few simple, round to oval starch grains measuring 3-11 μ in dia, scattered throughout the region.

      Leaf –
      Petiole – Shows rounded or plano-convex outline consisting of single layered epidermis of rectangular or circular, thin-walled cells; cortex 3-4 layers of thin-walled, circular, oval or polygonal parenchymatous cells, generally filled with green pigment; endodermis single layered followed by 2-3 layers of sclerenchymatous pericycle, less developed towards upper side of petiole; vascular bundles 5 in number, arranged in a ring, consisting of phloem towards outer side and xylem towards inner side; centre occupied by a small pith; a few simple, round to oval starch grains, measuring 3-11 μ in dia., scattered throughout.

      Lamina – Shows single layered epidermis on upper and lower surfaces, composed of rectangular cells; covering trichomes unicellular; palisade single layered composed of thin-walled, columnar cells, filled with green pigment; below palisade 2-3 layers of thinwalled, spongy parenchyma consisting of circular to oval cells filled with green pigment; stomata paracytic.

      Powder– Greenish-brown; shows fragments of trichomes, parenchymatous, sclerenchymatous cells, fibres, epidermis showing irregular cell walls in surface view; a few simple, rounded to oval starch grains, measuring 3-11 μ in diameter.

      Foreign matter Not more than 2 Percent Appendix 2.2.2
      Total ash Not more than 20 Percent Appendix 2.2.3
      Acid-insoluble ash Not more than 10 Percent Appendix 2.2.4
      Alcohol-soluble extractive Not less than 5 Percent Appendix 2.2.6
      Water-soluble extractive Not less than 13 Percent Appendix 2.2.7

      T.L.C. –
      T.L.C.of the alcoholic extract on Silica gel ‘G’ plate using Toluene :Ethylacetate (8 :2) shows under UV (366 nm) one fluorescent zone at Rf. 0.65 (blue). On exposure to Iodine vapour three spots appear at Rf. 0.27, 0.53 and 0.65 (all yellow). On spraying with 5% Methanolic-Sulphuric acid reagent and heating the plate for ten minutes at 110°C three spots appear at Rf. 0.27, 0.53 and 0.65 (all grey).

      CONSTITUENTS – Vitamin C, Carotene, Tartaric Acid, Citric Acid and Malic Acid.

      Rasa : Amla, Kasaya
      Guna : Laghu, Ruksa
      Virya : Usna
      Vipaka : Amla
      Karma : Dipana, Grahi, Kaphahara, Rucikara, Vatahara, Pittakara,Agnivardhaka


      THERAPEUTIC USES – Grahani, Arsa, Kustha, Atisara

      DOSE – 5-10 ml. (Svarasa).
      It is also used externally.

    • I definitely don’t use Happybelly as a source. What I sometimes do is I look up the meaning of sanskrit words on google. Which is what I did with Cangeri aswell. But also simpler things like for example “pittakara”. Or something like rucikara, but I reckon you advice against that too.

      This for example seems legit (However I found it using the above information you provided me so I’m sort of cheating now ;). I didn’t find it on my own.) :

      I found a dictionary through the website you mentioned:

      That’s ok right? I know it is of a low level of sanskrit and shouldn’t be seen as the absolute truth of the word or any such thing. Or perhaps could you recommend a good dictionary? Anyway, I’m asking for free advice again so you could just ignore that.

      The days in which I would look for the qualities of herbs and foods on the internet, looking at it as a credible source are long ahead though.

      What you say about the internet proves right once again, because most sources say it is Oxalis corniculata without adding the Linn. which is essential, because that is the indian type whereas without the added Linn. it is the one I have growing as a weed in my backgarden. So thank you for stressing (once again) that the internet is not ok.
      I only see the red variety in my back garden, but I’m sure there’s some green ones too. Its root does not taste sour, but its stem does, so it’s (obviously) not the same as Oxalis corniculata Linn.

      “Depending on what sorrel you are talking about.”

      Actually I was just wondering which sorrel yóu were talking about in this article. So I tried looking it up in the Ayurvedic books I have and the only thing I found that shows similarity is Changeri. Sorrel is quite a broadly applicable name so I wonder if most sorrels are actually suitable to eat in early summer and have somewhat the same properties. Most common Oxalis/sorrels/rumex/docks that I thought to be edible in my pre-ayurveda foraging years taste pretty much alike as I recall. Sour and indeed astringent/kasaya.

      Ps: My goodness! How detailed the above information is! I’d love to know that source and wether it speaks of other edibles and where can I find/buy it.

      Anyway, I’ve been bombarding your blog with questions and stuff so I can totally understand if you’re done answering questions for free. Thank you for your above comment.

    • My use of Happybelly as an example does not stop with happybelly, it is all of the internet. if you were to look up rhubarb, you will find that they say it is tridoshic. Of course what is used in the ayurvedic texts is the root and the latex and Western ayurveda takes the qualities of the root and blindly assigns them to the entire plant which if we know better, this is not how plants are, obviously if the latex is a drastic purgative and the roots are not. The texts explain the plant as Rasa – Tikta, Katu Varya- Ushna Guna- Teekshna, Ushna Sparsha- Snigdha. Happybelly says – astringent sour sweet and bitter. You will only find confusion in the internet.

      The good dictionary is to get nigantu nirukta and look up the aetiology of the words to understand them. This is also flawed. learn sanskrit is the first and foremost thing so that you can start to be in the paradigm and comprehend it. not translate things to english where they are incorrect and die in the lack of depth.


      1. ADHMANA Flatulent colic
      2. AGNI MANDYA Indigestion
      3. AMATISARA Mucous diarrhea
      4. AMAVATA Arthritic conditions
      5. AMLA PITTA Hyper acidity
      6. ANAHA Flatulency
      7. ANULOMANA Epistasis/Flatulency
      8. APACHI Adenitis
      9. APASMARA Epileptic conditions
      11. ARBUDA Tumors
      12. ARDITA VATA Facial paralysis
      13. AROCHAKA Distaste
      14. ARSHAS Hemorrhoids
      15. ARUCHI Anorexia
      16. ASMARI Renal calculus
      17. ASMARI BHEDANA Lithno – triptic
      18. ASTHI Related to bone
      19. ATISARA Diarrhea
      20. AVRUSHYA Causes infertility/impotency
      21. BALA ROGA Pediatric diseases
      22. BALYA Tonic
      23. BHADIRYA Deafness
      24. BHAGNA SANDHANA The one which heals the bone fracture
      25. BHEDANEEYA Mass breaking
      26. BHOOTA VYADHI Psychic disorders
      27. BHRAMA Giddiness
      28. BRIMHANEEYA Bulk promoting
      29. CHAKSHUSHYA Ophthalmic – good for eyes
      30. CHARDI Vomiting
      32. DAHA Burning sensation
      33. DAHA PRASAHMANA Refrigerant
      34. DANTA ROGA Diseases pertaining to teeth
      35. DEEPANA Stomachic
      36. DOUBALYA Weakness
      37. DUSHTA VRANA Chronic ulcer
      38. GALA GANDA Goiter
      39. GALA ROGA Diseases pertains to throat
      40. GANDA MALA Cervical lymph adenitis
      41. GARBHA PATAKA Abortifacient – which induces abortion
      42. GARBHA SRAVA Abortion
      43. GARBHASHAYA SAMKOCHA Induces Uterine contraction
      44. GARBHASHAYA VISHODHANA Which improve the functions of uterus
      45. GLANI Fatigue
      46. GRAHA ROGA Diseases caused by infections to the infants/children
      47. GRAHANI Tropical sphrue/ulcerative colitis
      48. GRAHI Astringent
      49. GUDA ROGA Diseases related to anus
      50. GULMA Abdominal lump
      51. HARA Pacify
      52. HIKKA Hiccough
      53. HRIDROGA Ailment of heart
      54. HRIDYA Cardio – tonic – good for heart
      55. HRILLASA Nausea
      56. JALA SHUDHI KARA The one which purify water
      57. JEERNA JWARA Chronic fever
      58. JEEVANEEYA Vitalizing
      59. JWARA Types of Fever
      60. KANDU Pruritic conditions
      61. KAMALA Jaundice
      62. KANTI PRADA Improves glow
      63. KANTYA Good for throat
      64. KAPHA One of the Tri doshas
      65. KARA/VRUDHI Vitiated
      66. KARNA ROGA Diseases related to ear
      68. KASA Cough
      69. KATI SHOLLA Lumbago
      70. KESHYA Trichogeneous –
      71. KHALITYA Alopecia
      73. KLEDA Liquefying
      74. KRIMI Worm infestation
      75. KRIMIGHNA Anthelmintic
      76. KSHAYA Degenerative conditions
      77. KUSHTA Diseases of skin and Involvement of other tissues
      78. LEKHANA, Emaciating
      79. MADA KARA Syncope
      80. MAJJA DATHU Bone marrow
      81. MAMSA DHATU Muscular tissue
      82. MEDHYA Intellect promoting
      83. MEDO DHATU Adipose tissue
      84. MEDO ROGA Adipose tissue disorders
      85. MOHA Delusion
      86. MOORCHA Fainting
      87. MOOSHIKA DAMSA Rat bite
      88. MUTRALA Diuretic
      89. MUDHA GARBHA Obstructed labor
      90. MUKHA ROGA Ailments of oral cavity
      91. MUTRA GHATA Urinary obstruction
      92. MUTRA KRICHRA Dysuria – painful micturition
      93. MUTRA SAMGRAHANEEYA Urinary astringent/anti – diuretic
      94. MUTRA VIRAJANEETA Urinary de pigmented
      95. NETRA ROGA Ailments of eye
      96. NETRA AHITA Not good for eyes
      97. NIDRA JANANA Soporific – which induces sleep
      98. OUSHTA ROGA Diseases of lips
      99. PACHANA Digestive
      100. PALITYA Premature graying of hair
      101. PAMA Scabies
      102. PANDU Anemic conditions
      103. PARSHWA SHOOLA Auxiliary pain, Pleurisy
      104. PEENASA Nasal catarrh
      106. PITTA One of the Tri doshas
      107. PLEEHODARA/PLEEHA VRUDHI Spleeno – megaly/Spleenopathy
      108. POUSHTIKA Nutritive
      109. PRAMADHI Cleansing
      110. PRAMEHA Diabetes
      111. PRASEKA Any kind of liquid oozing out
      112. PRATISHYAYA Common cold
      113. PRAVAHIKA Dysentery
      114. PREENANA Nourishing
      115. PURISHA SAMGRAHANEEYA Intestinal astringent
      116. PURISHA VIRAJANEETA Fecal depigmenter
      117. RAJA YAKSHMA Tuberculosis
      118. RAKSHOGHNA Which prevents mental disorders
      119. RAKTA DHATU Blood tissue
      120. RAKTA PITTA Bleeding disorders
      121. RAKTA PRADARA Menorrhagia
      122. RAKTA SAMGRAHAKA Styptic
      123. RAKTA VIKARA Diseases related to blood
      124. RAKTA ARSHAS Bleeding hemorrhoids
      125. RAKTATISARA Dysentery
      126. RASA, DHATU Lymphoid tissue
      127. RASAYANA Rejuvenating
      129. ROCHANA/RUCHYA Improves taste
      130. SAMSRANA Mild laxative
      131. SANDHANEEYA Healing
      132. SANJNA STHAPANA Resuscitative
      133. SANNIPATAJA JWARA Typhoid fever
      134. SARPA DAMSA Snake bite
      135. SHAMANA Procedure involved
      136. SHODHA HARA Anti phlogistic/anti inflammatory
      137. SHODHA Inflammation
      138. SHODHANA Procedure involved in removal of Vitiated doshas out of the body
      139. SHONITA STHAPANA, Hemostatic
      140. PRAJA STHAPANA Anti abortifacient
      141. SHOOLA Colic
      142. SHOOLA HARA Anti spasmodic
      144. SIRO ROGA Cephalopathy
      145. SLEEPADA Filariasis
      146. SMRITHI KARA/PRADA Increases memory
      147. SNEHANA Oleation
      148. SOMA ROGA Poly urea
      149. SRAMA HARA Energy compensator
      150. STHAMBANA Restriction
      151. STHANYA KARA/VRUDHI Galactogogue
      152. STHANYA SHUDHIKARA Galacto purifier
      153. SUGHANDHA Aromatic
      154. SUKRA DHATU Reproductive tissue
      155. SUKRA SHODHANA Tissue depurative
      156. SUKRALA Increases quantity of semen
      157. SWARYA Good for throat and voice
      158. SWASA Respiratory diseases
      159. SWEDALA/SWEDA JANANA Sudorific
      160. SWETA PRADARA Leucorrhoea
      161. SWITRA Vitiligo
      162. TAMAKA SWASA Bronchial Asthma
      163. TANDRA Excessive yawning
      164. TARPANA Pacification
      165. TIMIRA Numb ness
      166. TRIDOSHA Three physiological principles of body
      167. TRISHNA Hyperdipsia
      168. TRUPTI KARA Saturative
      169. TRUPTIGHNA Anti saturative
      170. TWACHYA Which keeps the skin healthy and soft.
      171. UDARA ROGA Abdominal distension
      172. UDARDA PRASHAMANA Wheals (Urticarial)
      173. UDAVARTHA Intestinal and other kinds of
      174. UNMADA Mental disorders
      175. UTTEJAKA Stimulant
      176. VAJIKARANA/VRISHYA Aphrodisiac
      177. VAMAKA Induces Vomiting
      178. VARNYA Improves complexion
      179. VASTI SHOOLA Cystalgia – pain in bladder region
      180. VATA One of the tri doshas
      181. VATA RAKTA Arthritic condition
      182. VAYAH STHAPANA Anti aging
      183. VEDANA STHAPANA Anodyne – allays pain
      184. VIBHANDA Obstruction
      185. VISARPA Erysipelas
      186. VISHAMA JWARA Malarial fever
      187. VISHTAMBHA Abdominal
      188. VISPHOTA Eruptive skin disorders
      190. VRANA Wound
      191. YAKRIT VRUDHI Hepatomegaly
      192. YOGA VAHI Carrier, Anupana
      193. YONI ROGA Vaginopathy – diseases related to vagina

      This is the example. If you were to take this list as it is, your understanding will be limited.

      You stay with proper studies in the depth of the texts with proper teachers. This goes with everything, not just Ayurveda. With sanskrit it is the same. Where will you learn it?

    • To answer your last question all I can do is quote you.

      “To start, Then if one is actually serious, go to India and learn it seriously in a Sanskrit University. BHU has. Sanskrit has many levels. It takes 4 years of full time study to learn it properly at the first level. Absolutely do not take some short course given by some person. Learn it seriously because after you learn the first level you will start to learn the next level and realize how general and bad the previous lessons were. Then to learn how to read texts understanding the rules to uncode it will take more time and one will only find this knowledge with Indian teachers if you will find them.”

      And I’ll quote you on where to learn Ayurveda…

      “The ayurveda education (BAMS) in India is as much of a joke if not more than the West. I have thousands of experiences there that i could tell. From the students paying off teachers to the lecturers who know very little because they only bought their own education to the fake inspections by the ICCR where the entire inspection is staged by the school and the inspectors know it because they have been part of it in their own time as well. Truth is really quite ugly.”

      So one has to be lucky to find someone who knows what he/she is talking about and can teach or guide one through all the nonsense that is out there.

      Happybelly on the rhubarb is just funny. Seems like they just took a bite and wrote down what they sensed. All that, while the stalk isn’t even mentioned in the texts.
      lol! I see now, it’s called joyfullbelly, and I just copied you without realizing haha. but you might have done it on purpose as you wanted to treat them with the same respect as they treat the Ayurvedic scriptures with.

      Thanks for the recommendation on the dictionary.

      Allright, I have requested my divorce with the internet. I think it can do without me ;).

  3. Are you sure? Did you use a lawyer to file for divorce? if not she (maya) might take you by surprise, all your possessions gone one day.
    For me she is stalking me, tried for years to get here to sign slowly she comes to terms. Women..

    How did i not know that about the rhubarb? damn woman.
    (no offence for the lady’s reading this)

    • If “she” would be “the internet”… it’s actually us who are stalking hér ;).

    • I don’t need a lawyer. It’s obvious she’s no good for me. Even she knows that, but she just can’t seem to let go of her interest in money and my personal information. It seems that all she wants is attention. She’ll say or show you whatever you want as long as you stay… and the moment you stop paying attention, she’ll move to someone else. it’s only when I engage with her when she starts doing everything to keep me with her, slowly putting her tentacles, ears and eyes in my mind. You could say that she’s manipulating me, but to be frank, I’ve been pretty aware of what she does… at times she has just been irresistable. I can tell you from my experience… she’s a sugar babe. You know it’s wrong, she’s not interested in you, but she’s so pretty, she’s easy, she seems to give you what you want, but in the end, íf you manage to break with her, she leaves you empty, disillusioned and broke with her strawberry chewinggum-sticky lipstick all over the place. And boy, it is hard to get that stuff off.

      To tell you the truth… we weren’t married. Not even engaged. Yeah, she got mé engaged, but it wasn’t really an equal two sided engagement. Like I said earlier, without me, she’ll be fine. She’ll continue doing what she has been doing since the day she was born, spewing around whatever she feels like to whomever bystander that falls for her small talk. I’ve been told she’s a pathological liar. Personally, I’m not sure if she’s always aware of the untruthfullness that’s leaving her pretentious mouth. Either way I’m done with it. She won’t change, it’s in her nature.

      Ok, enough xD.

      As we speak of pragnaparadha. I love this post:

  4. Was looking at the different millets and pondering wether all of them should be consumed in early summer. Mostly had my doubts about Bajra (Kashaya, Ushna, guru, amla vipaka, vatakara (produces vata), shaitya). And perhaps kodo (kashaya, grahi, ruksha, katu vipaka), jowar and ragi. Perhaps they should be fried in a bit of oil first and then cooked with water, eaten along with other unctuous and liquid foods or having it as a breakfast (kapha time) to take away its drying and vata promoting tendencies, but to be sure about that I’d have to know more about ayurveda and ayurvedic cooking and how to handle the different grains in different seasons. Kodo, jowar and ragi do have shita virya, ánd vata is not in prakopa (aggravation) yet due to the heat of summer (heat which is balanced with, obviously, shita virya).. Sometimes all of this feels like solving one big everchanging sudoku. Weighing everything out against eachother untill every piece fits into its right place. I looked at the following:

    “Jowar/ Millet / Sorghum has the following qualities…
    Rasa: Astringent and sweet
    Virya: Cooling
    Vipaka: Sweet

    Qualities: Drying, absorbant and light to digest

    Actions on the doshas: Increases Vata, balances Kapha and Pitta

    Bajra (pearl Millet) has the following qualities…

    Rasa : Madhura, Kashāya
    Guna : Rūksha, Guru
    Vīrya : Ushna
    Vipāka : Amla
    Karma : Balya, Durjara, Hrdya, Kaphavātahara, Pittahara, Pustvahara, Vātakara

    Prameha (seen as diabetes and is really a metabolic disorder), Shaitya (coldness), Santarpaajanya roga (disorders due to obesity), Sthaulya (obesity)

    Ragi – red smaller grain – nasini – has potential to increase vata. Jowar compared to wheat will increase vata, but less so than ragi.

    Ragi (Finger Millet) has the following qualities…

    Rasa : Madhura, Tikta, Kashaya
    Guna : Laghu
    Virya : Shita
    Vipaka : Madhura
    Karma : Pittahara (anti pitta), Vrishya (aphrodisiac), Tridoshashamaka (balances all doshas), Raktadoshahara (balances the blood), Rasayana (rejuvenative)

    THERAPEUTIC USES – Shvasa, Kasa (cough), Trshna (thirst), Karapada Daha (burning sensation in palm-foot sole), Vrkkashmari (kidney stones), Jvaropdrava (Metabolic problems during fever)

    Kodo Millet

    Rasa : Madhura, Kashaya
    Guna : Laghu, Ruksha
    Virya : Shita
    Vipaka : Katu
    Karma : Grahi (holding of and dry the moisture of the body), Kaphahara (anti kapha), Pittahara (Anti pitta), Lekhana (scraping), Vishaghana (destroys poison)

    THERAPEUTIC USES – Nadivrana (Sinus occuring in anal region), Prameha (diabetes), Raktapitta (bleeding diseases), Vrana (healing of wounds), Atisthaulya (obesity), Annadravashula (gastric ulcers) , Medovrddhi (Excessive accumulation of fat), Jalodara (ascites or fluid accumulation in the abdomen)”

    “Vata – laghu, ruksha, shita – All beans aggravate except mung, moth, toor, and masoor/red lentils as don’t increase vata too much but all the rest of the lentils and pulses are very vata increasing. That is why must be cooked with oil and garlic. Hing is also used to balance vata provocation. Heating it all for certain period of time to then combine with lentils. Chana/chickpea when cooked without oil, ghee, or hing will greatly increase gas in the GI tract and stomach. If not eating garlic, add Hingwashtaka churna.

    Certain grains like millet compared to wheat will increase vata, but much less so than ragi. Barley is not that vata increasing but will increase vata if consumed without ghee or milk because it is drying. Green peas increase vata. All dried and dehydrated vegetables increase vata. Light and heavy are all relative. Solution is to cook with ghee and heat, but over the long term it will still have its own effect on the body. If one is having green peas everyday, it will definitely have affect on body even if it is cooked with ghee and spices. All lentils have dryness. Some substances have similar appearance to body parts and are good for them like walnut are to the brain tissue. They are helpful for the brain tissue. Pigeon peas and dahl is good for skin and complexion. They have many benefits despite their vata increasing quality so use them with proper usage of ghee etc.”

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