If you’ve ever felt hungry an hour after eating a salad, you may want to apply the principles of Ayurveda, India’s ancient healing art, to your next salad creation.
In the Ayurvedic system, food can be categorized by six tastes: astringent; bitter; pungent; salty; sour; and sweet. If each meal touches on all these flavors, you feel satisfied, according to Ayurveda. And by culinary standards, the meal becomes a pleasure to eat. Use these simple combinations to add each Ayurvedic flavor to your salad recipes.
Ayurvedic Foods and Spices by Taste
Apple; celery; turmeric
Unsweetened cocoa powder; green leafy vegetables (kale)
Hot chilies; garlic; cayenne; black pepper
Fermented soy (soy sauce or tempeh); cheese; pickles; sea salt
Lemon juice; vinegars, such as sweet balsamic or slightly pungent white distilled
Berries; pears; mango; cooked onions or carrots
See also Foster Your Inner Glow with Ayurveda
3 Salad Combos to Try at Home
- Mango slices, lime juice, radish pickle or sea salt, baby kale, pinch of cayenne and turmeric
- Blueberries, balsamic vinegar, soy sauce, baby romaine leaves, grated ginger, parsley
- Cooked carrots, lemon zest and juice, miso paste, Asian greens, Thai hot sauce, cilantro