In Ayurveda, how we combine foods together is of great importance to our digestion. We hold a focus on having wholesome fresh foods, put together in a way that is simple and easy for our body to digest.

There are certain foods that do not pair well together and can disrupt the digestive process. Poor food combinations can lead to many common digestive complaints such as fermentation, indigestion, bloating and gas.

It may surprise you to find that many popular meals promoted in modern health and nutrition, aren’t always considered the best food combinations. Some of these combinations might even be staples in your diet (I know they were for me) and can be hard to let go of at first.  

We’ve reached the peak of summer here in the southern hemisphere and I can already feel nature in full bloom. The sun is beaming down each day, temperatures are rising and there is a greater sense of vibrancy and radiance.

Ayurveda views the season as a time dominated by pitta dosha which holds a warm, light, and active quality. In the simmering heat, it’s natural for us gravitate towards foods that are cooling & hydrating to balance our body.

Ayurveda is a holistic system of health & healing based in nature’s wisdom. It works to bring each individual – body, mind, and spirit back into a state of true, vibrant health in alignment with nature. One of the most simple and beautiful ways we can align ourselves with nature’s rhythms is by honouring the change of season. We’ve reached spring here in the southern hemisphere and Ayurveda views the season as a time dominated by kapha dosha which holds an earthy, heavy, and slow quality.

To shift into the season, we can adopt changes in our ahar (diet) to balance kapha dosha. The foundation of Ayurvedic practice is ‘like increases like and opposites balance’ so to balance kapha dosha we must invite the opposite qualities of warmth, energy, and stimulation into our diet. We want to be moving away from the more grounding, comforting foods of winter and towards a more fresh and vibrant diet in Spring.