Spring is in the air—and it’s bringing excess kapha with it. According to Ayurveda, each season is ruled by one of the three doshas—kapha, pitta, and vata—each of which is governed by unique qualities, or gunas. Kapha is ruled by earth and water, and includes qualities of heavy, moist, slow, cold, and unctuous. As the chill of winter subsides, an accumulation of kapha can simultaneously release, leading to sluggish digestion and inflammation—not the way you want to start your spring.
The more conscious we are of what we drink and eat during this seasonal transition, the easier it is to remain balanced. The following drink recipes are made to boost your digestive fire and assist your body in releasing excess Kapha, so you can enjoy a healthy and happy springtime.
Want more? Check out 3 easy kapha-balancing recipes
Warming Ginger CCF Tea
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp coriander seeds
- 1 tsp ginger (grated)
- 2 cups water
- Grate your ginger and add it along with your spices to a mug or tea strainer.
- Boil water and pour over the mixture. Allow the tea to steep for five minutes before straining or removing the tea strainer.
- Sip and enjoy.
Detoxifying Green Drink
- 1 cup dandelion greens
- ½ cup cilantro
- 1 tbsp chia seeds
- 1 inch cube fresh ginger
- 1 cup aloe juice
- 1 tsp raw honey
- Add all your ingredients to a high-powered blender. Blend on high for a minute or until the dandelion greens and cilantro are well blended and combined.
- Drink fresh a few times a week for optimal results.
Kapha-Balancing Golden Milk
- 2 cups flax milk (or other dairy substitute)
- 1 cup filtered water
- 2 tsp raw honey maple syrup
- 1 tsp turmeric
- ½ tsp cinnamon
- ⅛ tsp black pepper
- Add your flax milk and water to a medium sized pot over medium low heat. Add the maple syrup, turmeric, cinnamon, black pepper, and nutmeg. Whisk to combine.
- Heat the mixture on a low simmer for around 5 minutes. When finished, remove from heat and allow to cool slightly. Strain the mixture if you desire and divide into two mugs. Top with a sprinkle of cinnamon and serve fresh.