HELLO CHAITRA,
PART 1= UNDERSTANDING YOUR BODY TYPE= TRIDOSHIC(vata,pitta,kapha balance)
Ayurveda defines health as the equilibrium of the three doshas (vata, pitta, kapha), digestive fire (agni), dhatus(tissues), males(waste elimination) and calm mind
If you are working toward a balanced tridoshic state (not just managing dominance) then the goal is to
-prevent aggravation of any one dosha
-create foods that are neutral, Satvik , digestible and nourishing
-adjust your ingredients seasonally, since each season naturally provokes a specific doshas
PART 2= DOSHA QUALITIES AND FOOD MATCHING
VATA QUALITY= cold, dry, light , irregular
when aggravated= anxiety, gas, dryness, poor sleep
needs in food= warm, oily, grounding
suitable laddu traits= ghee, dates,ashwagandha,sesame,jaggery
PITTA QUALITY= hot, sharp, intense, oily
when aggravated= anger, inflammation, acidity
needs in food= cooling, sweet, stabilizing
suitable laddu traits= coconut, cardamom, rose , fennel, shatavari
KAPHA QUALITY= heavy, slow, cold, moist
when aggravated= lethargy , weight Gain,congestion
needs in food= light, dry, warming
suitable laddu trait= millets, ginger, turmeric, dry fruits in moderation
PART 3= DETAILED INGREDIENT GUIDE FOR BALANCED LADDUS
1) PALM JAGGERY
*Rasa(taste)= sweet
*Virya(potency)= cooling
*Dosha effect= pacifies vata and pitta may increase kapha if overused
*Action= blood purifier, digestive stimulant, high in mineral like iron
*Use= great natural sweetener. best added at end of cooking to preserve nutrients
2) GHEE
*Rasa= sweet
*Virya= cooling
*Vipaka= post digestive effect= sweet
*Dosha effect= balances vata and pitta, slightly increases kapha
*Action= strengthens agni, lubricates joints, builds Ojas
*Use= use warm ghee to roast flours and nuts- it becomes an ideal carrier for herbs
3) MILLETS= RAGI, KODO, BAJRA
*Ragi= cooling, grounding, vata/kapha balancing
*Bajra= heating, Kapha reducing
*Jowar= dry, slightly cooling, vata aggravating unless moistened with ghee
*Best practice= roast the flours in ghee to reduce dryness and aids digestion
NOTE= rotate millets weekly; avoid relying on one type continuously
4) DRY FRUITS (Dates, raisins, figs)
*Rasa= sweet
*Virya= cooling
*Dosha effect= pacify vata, mild for pitta, mildly increase kapha
*Function= provide sustained energy, fibre, and minerals
*Use= soaked or chopped before adding to laddus- this reduces vata aggravated dryness
5) NUTS (almonds, cashews, walnuts)
*Nature= heavy, oily, warm
*Dosha effect= best for vata, use moderately for pitta/kapha
*Preparation tip= always soak and peel almonds to make them more digestible
6) ADAPTOGENIC HERBS
** ASHWAGANDHA= energetic properties= warming, sweet , grounding
benefits= strengthens nervous system, boosts Ojas
uses in laddos= 1/4-1/2 tsp pe lado
** SHATAVARI = energetic properties= cooling, moistening, stabilizing
benefits= supports female health, calms pitta
use in laddos= 1/4-1/2 tsp per laddu
**TRIPHALA= energetic properties= bitter/astringent ,cleansing
benefits= regulates digestion and elimination
use in laddos= 1/4 tsp pr less per day
**BRAHMI= energetic properties= cooling, calming, tridoshic
benefits= sharpens mind, good for vata/pitta
uses in laddo=use powder sparingly
**GINGER= energetic properties= heating, pungent
benefits= improves digestion, reduces kapha
uses in laddo= use in cold season only
PART 4= SEASONAL LADDU PLANNING
SPRING(KAPHA SEASON)
-what increases= mucus, heaviness
-laddu features= light, dry, heating
-ingredients= ginger powder, turmeric, trikatu, bajra, minimal sweetners
SUMMER (PITTA SEASON)
-what increases= heat, inflamamtion, anger
-laddu features= cooling, moist, sweet
-ingredients= coconut, poppy seeds, cardamon, rose, shatavari
AUTUMN (VATA SEASON)
-what increases= dryness, anxiety, cold
-laddu features= warming, oily, heavy
-ingreadients= sesame , date, almonds , ashwagandha, ghee rich flour base
WINTER (KAPHA+VATA)
-what increases= stagnation, dryness
-laddu features= warm, nourishing, slightly spiced
-ingredients= ragi, nuts, ginger, ghee, triphala, long pepper
PART 5= AYURVEDIC LIFESTYLE MANAGEMENT
MORNING= oil massage, warm water with fennel/ginger
BREAKFAST= 1 laddu with warm herbal tea or milk
LUNCH= light, fresh, seasonal- avoid combining with sweets
EVENING (before 6:30 PM)= optional 1 laddu as snack with digestive tea
BEFORE BED= warm milk with mutmeg/turmeric for better sleep
PART 6 = WHERE TO SOURCE (INDIA -FOCUSED)
MILLETS, FLOUR
recommended platforms= gainfully yours, navadarshanam (organic, sprouted, local)
JAGGERY, GHEE
recommended platforms= TBOF, ancient Madurai (A2 ghee, wood pressed jaggery)
AYURVEDIC HERBS
recommended platforms= Nisarg herbs, kapiva (GMP certified, sustainable)
FARMER'S MARKETS
recommended platforms= local Sathe in Bengaluru, Hyderabad etc (fresh, seasonal, face to face sourcing)
HOPE THIS MIGHT BE HELPFUL
IF YOU NEED MORE SPECIFIC DETAIL, FEEL FREELY TO MESSAGE
THANK YOU
DR. MAITRI ACHARYA