What is Ayurveda and what does it mean to me?

Ayurveda is a holistic system of healing that originated in India thousands of years ago. Its understood that its composite parts ‘ayur’ and ‘Veda’ mean knowledge or science of life. It is most known for focusing on diet, thus taking care of our physical body but it also works on the emotional, mental and spiritual dimensions of life. I came to Ayurveda in 2009 as it seemed to be the most complete system of healing and in tune with how I was raised in the early years of my life in Wales, with vegetables and fruit being grown in the garden and herbal remedies being commonly used in the household. It offers a preventative approach to healthcare but where imbalances or disease occur, it seeks to address the cause not the symptom. 

 

How does Ayurveda influence the way I cook? 

 

Ayurveda encourages us to live in tune with nature and its cycles and seasons because we are a part of nature. First and foremost for me, this means eating seasonally and using local produce as well as observing what foods suit my body or constitution. I believe this is something everyone can do and is a good starting point for digestive health. Having good digestive health - or digestive fire (agni) - is the foundation of Ayurveda as this is the pathway to good overall health. Following on from eating seasonally, it’s helpful to recognise that our food contains different tastes - sweet, salty, sour, bitter, astringent and sour - and even the way we cook our food provides different textures (soft, crispy, light etc). Incorporating different tastes and textures in our meals means that we nourish and support our body and that aids good digestion. This is the case not only with vegetables, fruit and pulses but herbs and spices too: food can be tasty and well-balanced and also prepared to be of therapeutic benefit. Understanding this brings a real sense of enjoyment and wonder to cooking and eating which in turn makes the food taste even better! 

 

A key Ayurvedic principle is ‘like increases like’ so if we want to provide or re-establish balance, we use opposite qualities: for example, if we want to warm up  on a cold winter’s day, we prioritise food which is warming and grounding e.g roasted root vegetables, gently spiced curries and casseroles with rice. On a hot summer day, it is cooling, light food that is best e.g watermelon, cucumber, light grains like quinoa in salads. When it comes to food, we can make these simple and intuitive choices and yet the year-round, easy accessibility of all food types and intensive food production has meant that we may have disconnected from nature and from the natural instincts of our bodies. 

 

What is a dosha or constitution and how can I find out mine?

 

Every body is different and our constitution is unique but ultimately, we are all made up of the elements of nature - water, earth, fire, air and space. You may come to Ayurveda curious to understand your own constitution and there are quizzes you can take online to give you some general guidance. However, a deeper understanding will come through working with a practitioner and observing how your body responds to different foods, practices and remedies. This is even more true if you are looking to correct an imbalance or are looking to make changes to your diet. 

 

How I work with others

 

My approach is to help people reconnect to this seasonal approach to cooking and bring back enjoyment to cooking and eating. To do this, I show people how to bring a wide range of tastes, textures and colours back to each plate of food, stimulating the senses and keeping the digestion working. I do this in 1-1 and small group settings and by providing catering for specialised retreats or events. I also offer Ayurveda consultations which include dietary and lifestyle recommendations.

 

Claire is a qualified Ayurvedic Lifestyle Therapist, having trained at Nature Care (Sydney, Australia).