Biological rhythms are a fundamental feature of all forms of life, from the smallest virus to the hippopotamus. Human beings, too, are part of Nature and are influenced by these same rhythms. Biological rhythms are generated deep within the physiology and coordinate the functions of our bodies with events and rhythms in the external environment.
Spring is the season which is dominated by the water element and the Kapha dosha. It is a season characterized by coolness, humidity, and rain and supports the underground growth of roots, tubers, and buds which precede summers outburst of flowers and fruits. Children and adults alike emerge from their homes and naturally begin to engage in increased physical activities. Other important qualities of Kapha include softness, accumulation, unctuousness, and joy. In general, we will experience the most difficulty in the season which matches our primary body type: fall/winter for Vata-types; summer for Pitta-types; spring for Kapha- types. This means that we should be particularly faithful to our prescribed constitutional regimens and, in addition, include measures which honor the season. Here are some general tips for us all during Kapha season (March through June).
Abhyanga (Self Oil Massage)
Although we are encouraged to perform this vitalizing technique year-round, abhyanga is performed somewhat less frequently in Kapha season. The skin is generally moist (dravya) and oily (sneha) during Kapha season. For the Kapha season massage to be effective, an appropriate oil must be used. This can include: sesame, mustard, camphor, soy, or canola oils. Remember to use slightly warm as this helps open the srotas (channels) and allows the unimpeded flow of prana (vital energies). Ayurvedic sages have identified 107 specific points located throughout the body through which prana must flow for health to be maintained. These are known as >I>marma points. If the flow of prana through one or more marma points is blocked or disrupted, disease will manifest.
Diet
Increase pungent (spicy!), bitter, and astringent tasting foods which are light in nature and not steaming hot. Plenty of bitter salad greens such as lettuce, arugula, radicchio, fennel, basil, and endive are particularly Kapha-balancing. Reduce sweet, salty, and sour tastes. Include warm drinks and more raw foods in the diet, including ginger, apples, pears, and pomegranite. Vegetable juices without added sugar, spicy teas, and raw berries are good choices. As always, avoid over-eating.
Exercise More Vigorously and Regularly
To prevent excess Kapha from accumulating in the physiology, we must maintain a regular program of exercise during the Spring. We must not be afraid of vigorous aerobic exercise, since this is the one single season when the mind and body will thrive with it without aggravating any dosha. Therefore engage in long-distance running, spinning, and other forms of exercise which heat the body. Recommended exercises include those which are vigorous and require stamina: Long-distance running, walking, swimming, moderate free-weight or nautilus machines, water-skiing, spinning, or bicycling.
Kapha Aromas, Herbs, and Daily Routine
In Ayurveda, aromas of essential oils and resins derived from plants are used to pacify aggravated doshas (bioenergies). In the Kapha season, the best methods to use are to mix a few drops of oil into a mister containing water and spray to freshen the room air, or to use a pot pourri pot with water and a few drops of an appropriate essential oil. The following essential oils are recommended for Pitta season: eucalyptus, sage, cinnamon, bergamot, lotus, tea tree, and vetivert. It is often wise to supplement our diets with one or more gentle and heating herbs during Kapha season (e.g. black pepper, pippali, coriander, or mustard seed) to maintain proper digestion, elimination, and to prevent excessive accumulation of cold, light, and sticky energies. In addition, Kapha season can create conditions for phlegm and sluggishness of certain metabolic processes leading to increased watery secretions.
Herbs generally useful during the Kapha season include: mustaka (Cyperus rotundus, Linn.), sariva (Hemidesmus indicus, L. Schult.), neem (Azadirachta indica, Linn), shatavari, (Asparagus racemosus, Linn.), saffron (Crocus sativus, Linn.), along with the common spices cardamom, black pepper, turmeric and ground coriander seed. Always consult a physician/qualified herbalist before initiating treatment.
Since the stomach, chest, sinuses and joints are the principle seats of Pitta dosha, simple cleansing techniques aimed at these regions are commonly employed in the summer months.
-Boil 4 cups of purified water with 2 tsp. citraka powder and 2 tsp. haritaki powder until reduced to 1 cup. Allow to cool, add 1 tsp honey and drink 3-5 oz. in the evening after dinner. -Drink 1 cup of roasted chicory root tea (a great substitute for coffee!) in the morning. -Self oil massage with sesame with a few drops of camphor, eucalyptus, or lotus essential oil added. Perform once or twice a week.
In addition, the following general measures are advised:
Panchakarma Panchakarma treatments during Kapha season are highly recommended to eliminate toxins which are naturally liquefied and loosened during this season. These therapies will ensure a profound state of physical and mental hygiene. Enjoy the Springtime!