Ayurveda Dosha: Vata Dosha is considered the most flexible principle. Its dominance produces speed, instability, and a multi-faceted personality with diverse interests and talents. Vata people are physically and mentally active, curious, and have a strong need to move.
The leitmotif of this type could be “changeable”. Vata leads the other doshas. Whenever an individual should become unbalanced, Vata is the first to do so and causes the early stages of a disease. It can fake the other doshas, making them believe that Pitta or Kapha is creating the problem. Vata Dosha is considered to be the king of the doshas; if it is in harmony, all three should be. It is the basis for our sense of balance, so the balance of this dosha is vital.
This is how the Vata Dosha type ticks.
What makes Vata Dosha different? People with a strong Vata constitution are by nature very delicate and sensitive personality types, characterized by a slender build, dry skin, and artistic and sensitive abilities.
What supports – what disturbs the balance?
Sweet, sour and salty dishes are preferred.
Salads, raw vegetables, and ice-cold drinks are not always conducive to Vata dosha nature. It would help if you avoided weight-reducing diets and irregular meals.
Physical and mental characteristics that Ayurveda attributes to this type of Vata Dosha are particularly important:
- Skin: dry, thin, cool
- Hair: thin, dark, coarse, either curly or frizzy
- Face: long and angular, often with little pronounced chin
- Neck: thin and bony
- Nose: narrow and can be long, curved, or asymmetrical
- Eyes: small, standing close or lying low, dark brown or grey with a matte shine
- Mouth: small with narrow lips
- Teeth: irregular, protruding or erupted, the gums recede
- Physique: light and delicate
- Energy: mental and physical energy comes in spurts
- Character: enthusiastic, lively, full of ideas
- Intellect: quickly picks up new information but also forgets quickly; tends to worry
- Sleep: light, interrupted sleep, often plagued by sleep disorders
- Interpersonal: communicative, sociable to talkative.
- Character/manner of living: physically and mentally always active, curious; strong need to move.
Vata at first sight
Vata Dosha types are slim, fragile people. Often they are either very small or very tall. Their stature is delicately jointed; their weight is low. Also, Vata Dosha types often have thin skin. Since this tends to make them age prematurely, they should start early with natural anti-aging.
Just like the skin, the hair of Vata Dosha types is also of the sensitive type. Fine and frizzy, the mane can also use an extra portion of care. If the visual appearance does not yet give us enough information, it is at the latest the gestures that unmask a Vata Dosha type. Any movement, be it the walk or the handshake, is performed by him very rapidly.
Recipes for the Vata Dosha Type
Lots of fruit and vegetables, many vegetable fats and proteins: The Vata menu offers optimal conditions for a whole day full of delicious and soothing pleasures. With a little creativity, the ingredients can be used to conjure up a great many culinary creations that make body and soul equally happy and are optimally adapted to the needs of the Vata type.
Sweet Potato Porridge
You probably know sweet potatoes mainly from the soup pot or the oven. Where the orange tuber, which by the way also benefits your collagen production, is also in good hands? On the breakfast table. Thanks to its creamy consistency and sweetish aroma, it is perfect for a warming porridge for the Vata menu.
- – 1 sweet potato
- – 2 teaspoons coconut blossom sugar
- – 50 ml of coconut milk
- – 50 g quinoa
- – Ceylon cinnamon powder
- – teaspoon raw cocoa powder
- – 1 handful of almonds
First, we prepare a sweet potato puree. For this, we peel the tubers and cook them in salted water as usual. While the sweet potatoes bathe in warm water, we prepare the quinoa in water as usual. Towards the end of the cooking time, we stir in cinnamon and cocoa powder.
Pour off the finished sweet potatoes and process them into a fine pulp. Now we layer the aromatic quinoa and the sweet potato puree in our bowl. Chop the almonds coarsely and spread them on the porridge.
Dal is the classic of ayurvedic cooking. Rich in vegetables, vegetable protein, and lots of herbs and spices, the stew is a much sought-after recipe for well-being. Warming and energizing, the Dal is also excellent in the Vata menu – especially in the vegetable version.
- – 100 g red lentils
- – 2 carrots
- – ½ Courgette
- – 1 small red onion
- – 1 small piece of ginger
- – ½ teaspoon each of ground fenugreek, coriander and cumin
- – Ceylon cinnamon powder
- – ½ TL Mustard seed
- – Fine Himalayan Salt
- – 2 tablespoons sesame oil
After washing and peeling the vegetables, we cut them into small pieces. Carrots and zucchinis are now cooked over steam. Put the onions in a pot together with the sesame oil. Slowly raise the temperature and add the spices. As soon as the pleasant spices come into our nose, we put the lentils into the pot and fill it up with water.
Let the lentils soak at a low temperature for about 15 minutes. When the vegetables and lentils are cooked, we add all the ingredients together and garnish the dish with fresh herbs.
Beet Risotto with cashew crunch
Is risotto not compatible with a vegan diet? Wrong thought. With a tiny little trick, the Italian classic also succeeds in the plant-based variant. It is called: Beetroot puree. The wonderful root vegetables not only give the dish a unique colour but also help it to achieve a wonderfully creamy consistency.
- – 100 g risotto rice (Arborio)
- – 2 tubers beet
- – 2 shallots
- – 1 teaspoon coconut blossom sugar
- – ¾ Liters of vegetable broth
- – Fine Himalayan Salt
- – Fresh pepper
- – Rosemary
- – Ghee
- – 1 handful of cashew nuts
We peel the shallots and cut them into small pieces together with the beetroot. We put about a quarter of the beetroot aside. Puree the rest in a separate bowl to a fine mash. Heat ghee in one pot and our vegetable broth in another. It is best to prepare a large amount of it and freeze the liquid in small portions. This way, you always have a homemade broth at hand.
In the now warm ghee, we warm up the shallots. As soon as they are glassy, we add the rice and fill the pot with liquid. As we know it from the classic risotto, we now follow an interplay between simmering and stirring for about 20 minutes. A small interruption follows halfway through the cooking time when we add the beetroot pieces and the puree. As soon as the rice has the consistency you want, the risotto is ready to eat.
All that’s missing are herbs, spices and the chopped cashews – and you’re ready to enjoy this delicious dish!
We wish you a peaceful time.