Summer is considered the time when the Pitta dosha is particularly active. The dosha virtually fires up the life energies. The warm weather and the long days tempt us to do as much as possible. Sunbathing, a barbecue with friends, a cosy cocktail after work - it can be exhausting. Many people also find the hot weather and high temperatures very hard work. Are you sometimes exhausted, irritable and struggling with digestion? Then it could be that your Pitta is out of balance.
Summer time - Pitta time
The hot months from June to September are assigned to Pitta in Ayurveda. The dosha belongs to the elements fire and water and is characterised by hot, spicy, wet and humid. Physically, the bioenergy is said to be strongly related to digestion, vision, sexuality and hormones. Especially in summer, the pitta dosha is particularly active.
People with a Pitta constitution are often described as passionate and spirited.
When pitta gets out of hand, it manifests itself in mood swings, skin problems, sleep and digestive disorders. Especially hot temperatures and spicy food contribute to a rapid increase in bioenergy. Therefore, in the summertime, keep a cool head and pay attention to your fire dosha.
Cool food for a balanced Pitta in summer
For Pitta types it is especially important to keep calm! Stress, a lot of physical exertion and heavy, hot food overstimulate the dosha very quickly. It is better if you take things easy, refrain from sweaty sports during the heat and also pay attention to your diet.
Pitta and the digestive fire Agni are closely related. In summer, Agni generally burns less than at other times of the year. This means that hearty, spicy and fatty foods are harder to digest. In general, make sure you drink plenty of fluids and eat cooling foods.
Fruits and vegetables such as cucumber, fennel, courgettes, beetroot, nectarines, apples and pears are just the thing. Crisp salads and light side dishes such as rice or eggs are ideal for warm days. Try to avoid hot foods and spices. Pitta-friendly herbs and spices are coriander, peppermint, turmeric, cumin or parsley. They help you to rebalance your dosha. You can find your own Pitta spice blend in our shop.
Cooling Pitta Recipe
A good tasting, protein-rich and vitamin-rich Pitta recipe is the lentil and beetroot salad with orange dressing.
- 500g lentils
- 1 - 2 fennel
- 500 g beetroot (approx. 3 tubers)
- 2 oranges
- 3 tbsp. sesame oil
That's how it's done:
Wash the lentils, put them in a pot and fill with enough water to cover the lentils completely. Bring the water to the boil and simmer the lentils on a low heat for about 25 to 30 minutes. The lentils are done when they are swollen and soft.
Take the beetroot tubers and put them in a pot of water. The tubers remain unpeeled! Bring the water to the boil and let the beetroot boil for about 30 to 50 minutes. The tubers are ready when you can easily pierce them with a knife.
Quarter the fennel and cut into small strips. Carefully peel the beetroot and cut it into small pieces as well. Put both in a bowl and mix loosely.
So it goes on:
For the dressing, grate a little orange zest into a container. Now squeeze the oranges and add the juice. Mix the juice with the oil, herbs and spices. You can add a small pinch of salt or pepper if needed, but try to keep the amounts as small as possible.
Take the lentils off the heat and drain them. Mix them carefully with the beetroot and fennel. Mix in the dressing. You can eat the salad warm or chilled.