Avoiding colds and flu by stoking the ‘inner fire’


Want to avoid the flu bug this year?  The basic principl3s of traditional medicine from around the world, whether Indian, Chinese, or Persian, can help to empower us to take greater control of our health, especially as winter approaches.  So much of this knowledge is common sense, and by tuning into this simple logic, we have the power of knowing how to avoid and remedy conditions in their beginning stages, before it becomes the physician’s to fix us.

The common fundamental concept through all these traditions is the understanding and practical application of “thermal energy.”  Understanding thermal energy is thinking about the food and medicine we consume in terms of warming or cooling. With this understanding we keep the internal fire stoked during the long, rainy cold stretch of winter.

Perhaps the greatest aid to staying warm is eating warming cooked soups and stews and avoiding cooling foods like raw veggies, ice cream and excessively sweet foods when it is cold and wet outside. This alone can tremendously reduce the incidence of colds and flu in the winter months.

Here is a great fall recipe to keep the inner fire blazing, enjoy!  If you want help designing a diet right for your specific constitution and health concern consider trying an Ayurvedic consultation or free 1/2 hour health coaching session to learn more.  Contact us for more information

 Simple Soup With Warming Spices

This recipe can be used as a template, and you can alter the ingredients in each category.


1) We begin with ‘bursting’ our spices in a frying pan to allow for full opening of their flavors and actions into our food.

Add several tbsp (up to 1/3 cup) of oil, butter or ghee into a frying pan. High quality, organic oil is very important as it penetrated deep into the bodies tissue.

Wait until oil is hot and add your choice or all of these warming spices listed below  (approx. 1/2 tsp each).

Mustered seeds

Turmeric (1 full tbsp)






Cinnamon, cardamon, clove, – if you want to sweeten the flavor.

* hear them pop, bursting their Prana (life force) into the oil.


2) Throw the next set of ‘flavor makers’ into the mix and let saute a few minutes.

Grated ginger ( 1 1/2 “ Stick)

Grated or chopped garlic (2 cloves)

Chopped onion (1 whole)


Add this ‘spice mix’ to our pot of boiling water and grain base of mung beans (whole or split and peeled) and/or lentils. (previously soaked if quicker cooking time is desired)


Fresh Vegetables and root vegetables (any vegetables of your choice)

-One large Sliced zucchini

-2 Yams (Peeling is optional. Diced)

-Collie Flower (Half of Head, cut into little sections)


One can of coconut milk

-Salt (Rock Salt, mineral salt, not processed salt, up to 1 tsp)

-Fresh ground pepper (or more Chile or Cayenne)

Let simmer until vegetables and grains are completely cooked


5) At the very end chop up and add your choice of greens and fresh herbs.

– Chard, kale (or any leafy greens)

– Cilantro, parsley, Basil, green onion:  finely chopped, (don’t be afraid to use an entire bunch)


Add water to make the soup your desired consistency. Keep simmering, tasting, altering and experimenting until you have created exactley what you want.



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