Ayurveda, the ancient holistic healing system from India, categorizes body constitutions into three primary doshas: Vata, Pitta, and Kapha. Each individual typically has a dominant dosha or combination of doshas that define their physical and mental characteristics. Balancing these doshas is crucial for maintaining health and well-being.

Bone broth is considered tridoshic because it can benefit all three doshas—Vata, Pitta, and Kapha—when prepared and consumed appropriately. Here’s how it can be beneficial for each dosha:

Attributes: Vata is characterized by qualities like coldness, dryness, and lightness.

Bone Broth Benefits: The warming and nourishing nature of bone broth helps to counterbalance Vata's cold and dry qualities. Its rich, grounding nature can help soothe and stabilize Vata energy, making it beneficial for individuals with Vata imbalances such as anxiety, insomnia, and digestive issues. Adding warming spices like ginger or black pepper enhances its Vata-pacifying properties.

Attributes: Pitta is associated with heat, intensity, and fluidity.

Bone Broth Benefits: Although bone broth is generally warming, it can be adapted to suit Pitta by ensuring it's not too spicy or overly heated when served. The cooling and hydrating qualities of well-strained broth can help ease inflammation and digestive discomfort typical in Pitta imbalances. Incorporating cooling herbs like coriander or cilantro can make it more suitable for Pitta individuals.

Attributes: Kapha is known for its moist, heavy, and stable qualities.

Bone Broth Benefits: To address Kapha imbalances, which often involve congestion and sluggishness, bone broth can be made lighter and more stimulating. The light and easily digestible nature of bone broth helps to alleviate Kapha's heaviness. Adding pungent and warming spices like turmeric or cayenne pepper can further enhance its Kapha-pacifying effects.

Bone broth is celebrated for its rich content of essential nutrients such as collagen, gelatin, and minerals like calcium, magnesium, and phosphorus. It also contains fat-soluble vitamins, which are crucial for bone health and overall vitality. The easily digestible form of these nutrients ensures that they are readily absorbed and utilized by the body, making bone broth a powerful ally in supporting joint health, skin elasticity, and gut integrity across all dosha types.

By customizing the preparation of bone broth to suit individual dosha needs, it can serve as a versatile and nourishing staple in an Ayurvedic diet, helping to promote balance and well-being. Always tailor the herbs and spices to address specific doshic attributes or imbalances for the best results.

 10 cups purified water 

 4 “bone marrow” beef bones (available in whole foods or most meat departments) 

 1 pound of chicken breast or beef stew meat (optional, but recommended for flavor) 

 2 carrots, sliced 

 2 celery sticks, sliced 

 1 small to medium beet, chopped (replace with sweet potato for Pitta) 

 1/2 onion, chopped 

 Fresh ginger (2 inch cube), grated or finely chopped 

 1/4 teaspoon each of turmeric, fennel, coriander, fenugreek, brown mustard, and cumin seed* 

 1/4 teaspoon black peppercorns, freshly ground 

 1 lemon, juiced 

 1/4 teaspoon pink salt, mineral salt, or sea salt 

1. Add the bones, chopped veggies, fresh ginger, turmeric, fennel, coriander, fenugreek, brown mustard, cumin seed, and black pepper to the crock pot. If meat is being used, add this now as well. 

2. Fill the crock pot with water until it is 2 to 3 inches from the top. 

3. Cover the pot and turn it on a low setting. Cook for 10 to 16 hours. If needed a high setting can be used for 6 to 8 hours. 

This recipe is very beneficial for Vata types and is great during times of Vata imbalances such as depletion, weakness, constipation, osteoporosis, and arthritis. If there is anemia, it is recommended to use a red meat to steep with the bones. Otherwise, no changes are needed! 

Pitta types can replace the beets and onion with more cooling root veggies such as sweet potatoes and parsnips. They should replace the lemon with lime and add in fresh cilantro leaves (about 1/2 cup). Pitta types should avoid adding any red meat to the base. White meat chicken would be a better option if meat is to be added. Otherwise, this recipe is very beneficial for Pitta and an effective way to reduce inflammation in the body. 

To enhance digestion, they can add in extra heating spices such as cayenne pepper. They can also add in chopped garlic cloves, chili pepper and/or a splash of apple cider vinegar if desired. The salt should be kept to a minimum, ideally using pink Himalayan which is best for Kapha types. This is a great option for Kapha types as a healthy and light snack between meals! 

Perhaps you dont want to use bones in your breath, totally understandable and you should do you. So here is a simple veggie broth recipe and you can incorporate any of the herbs and spices and improvise to make it how you like it!

Vegetable Broth 

 3 Stalks Celery 

 3 Carrots 

 3 Cloves Garlic 

 2 Onions 

 1 inch each minced fresh Ginger & Turmeric 

 2 Bay Leaves 

 3 Cups Misc Vegetable Scraps 

 Option to add coriander, cumin, fennel, fenugreek, salt, pepper, thyme, astragalus, burdock root, licorice root 

Simmer on the stove for 30-60 Minutes. Remove from heat and allow to cool for some time. Strain and refrigerate up to 1 week or freeze up to 6 months. 

Slow cook in a crock pot for up to 8 hours. 

4. Strain the broth. Add the fresh lemon juice and salt, and then place the broth into glass jars or glass Tupperware to let cool. 

5. If you are sensitive to the fat, you can let the broth cool in the refrigerator before consuming and scrape the layer of fat off of the top. Once refrigerated, this broth will last up to a week. 7. The remaining strained vegetable ingredients can be consumed, added to other dishes, given to the dog (NOT the bones!) or composted. The bones should be tossed in the garbage (once again, do not give them to the dog after cooking). 8. If there is extra broth, you can freeze it in ziplock bags or plastic tupperware as needed. This will last for 3 to 6 months. 9. Try to consume at least a cup of broth every day. Feel free to drink the broth like a tea or make this as a base for soups, dal, kitchari or any other appropriate dish. It makes everything more nourishing and improves the taste! 

Indulge in a treat that's both delicious and nourishing with these adaptogenic, ayurvedic, and protein-packed energy bites. Packed with almonds, pumpkin seeds, and sunflower seeds, these bites provide a healthy dose of nutrients. They're sweetened with your choice of honey, maple syrup, or date syrup, according to your dosha type, ensuring a personalized touch to your snack.

The addition of tahini, ghee or coconut oil, and a blend of spices like cinnamon, ginger, and cardamom, together with ashwagandha and cacao powder, creates a flavorful and health-boosting combination. Simply blend the ingredients into a rough paste, form into balls, and optionally coat them in shredded coconut for added texture. Store your creations in the fridge or freezer to enjoy a cool, satisfying treat after your next workout session.

Enhance your coffee experience with an Ayurvedic twist that not only improves flavor but also mitigates the adverse effects associated with caffeine consumption. By incorporating grass-fed ghee, rich in vitamin A for adrenal and thyroid support, and coconut oil, which offers soothing, stable saturated fats, you can transform your coffee into a nourishing beverage that protects your stomach lining and nerves. 

This Ayurvedic booster aligns perfectly with the energetic needs of Vata types, enabling them to enjoy coffee without over-stimulating their system. The blend of fats in this preparation helps "time-release" caffeine, providing a steady flow of energy without the typical caffeine crash. With roasted dandelion complementing the coffee's flavor while supporting the liver, this blend offers a holistic approach to coffee consumption.

Adding spices like cinnamon, cardamom, and rose lends a cooling effect to counterbalance coffee's natural heat, while adaptogens like ashwagandha and shatavari support adrenal health and the nervous system. This versatile concoction isn’t limited to just coffee; it's an ideal addition to tea, snacks, and even desserts, allowing you to enjoy its benefits across various dietary delights. Explore this innovative recipe to savor the complex flavor while nurturing your body.

Ayurveda recognizes a 5-spice blend consisting of fennel, cumin, coriander, cardamom, and ginger as a powerful solution for digestive health. This blend addresses common issues such as gas, bloating, indigestion, and abdominal discomfort, helping to heal at the root rather than merely alleviating symptoms. These spices, deeply rooted in tradition, work gently yet effectively to enhance the body's natural digestive processes without creating dependency.

Each spice offers unique benefits: coriander cools the intestinal tract and supports enzyme production, cardamom makes dishes more digestible and reduces acidity, cumin acts as a potent tonic for digestive strength, fennel combats gas and supports lymphatic function, and ginger ignites digestive fire and balances the digestive system. Together, they increase bile flow, support enzymatic activity, and promote a healthy microbiome, while improving metabolism and encouraging optimal weight and elimination.

Incorporating these spices into one's diet through blends or teas can naturally reset digestive health, as emphasized in Ayurvedic consultations. Ayurveda suggests that proper digestion is foundational for overall health, believing that when the diet is correct, there is no need for medicine, but if the diet is wrong, medicine is ineffective. For those interested in exploring these natural remedies, consultations with experts like Seva Ayurveda can provide personalized guidance.

Kitchari is a traditional Ayurvedic dish made from mung dal and basmati rice known for its easy digestibility and health benefits. The dish has been revered in Ayurveda for its ability to strengthen the digestive fire (Agni) while flushing out toxins, making it an ideal meal during times of illness, detoxification, pregnancy, and postpartum. This nutrient-rich dish is considered a "perfect protein" source as it contains all nine essential amino acids, and is abundant in essential vitamins and minerals such as iron, calcium, and multiple B vitamins, alongside beneficial dietary fiber and antioxidants.

Kitchari is a versatile meal option that can be customized to suit individual health needs, doshic influences, and seasonal changes. While traditionally it consists of mung dal and basmati rice, variations can include alternatives like red lentils and quinoa, and adaptable spice blends to enhance its nutritional and medicinal properties. It's a suitable choice for Ayurvedic mono-diet cleanses like Panchakarma Therapy, providing nourishment without overwhelming the digestive system, and helping to foster heart and colon health through its nutrient composition.

Cooking Kitchari is straightforward, often involving a combination of grains, beans, spices, and optional vegetables simmered into a mushy stew for easier assimilation by the body. The preparation process typically involves toasting spices like black mustard, cumin, and fennel seeds in ghee to release their flavors before combining with soaked grains and legumes. Kitchari's simple yet nourishing foundation makes it not only a staple in Ayurvedic diets but also a powerful tool for regular body cleansing.