ashwagandha and tulsi

Seasonal Water ‘Mocktails’

Ayurveda teaches us to live in alignment with nature and its changing seasons.

Here are few tips to deliciously enhance your water consumption while supporting your well-being throughout the year:

Spring

Spring is a cold, heavy season where there is an increased level of kapha dosha. In comparison with winter, physical strength and appetite is reduced in the spring. Therefore, you’ll want to add warming spices such as fresh or dried ginger, cumin seeds, or honey with lemon, to your water to lighten the heaviness.

Summer

Summer is the hot, fiery, sunny season. You’ll want to balance the increased pitta with the cooling properties of fresh mint or fennel seeds in your water.  While also freshening the breath, fennel seeds taste great after a meal and reduce acidity in the body. Chewing fennel seeds is also highly beneficial in treating indigestion, bloating, flatulence, constipation, colic, intestinal gas, heartburn, and even irritable bowel.

Autumn

Autumn is a windy, dry season of change when increased vata requires a grounding, warming regimen.  During this time, you’ll enjoy squeezing fresh lemon juice and adding little bit of honey to your warm water.

Winter

Winter is an inward season of short days and longer nights.  It brings cool weather with less day light, during which you’ll want to add fresh or dried ginger, tulsi, cinnamon, or star anise to your warm water to keep your Agni balanced.

Jitka Robinson, ALC is a NAMA ­registered Ayurvedic Health Counselor, holistic health and lifestyle coach, Kripalu yoga teacher, and certified Reiki therapist. It is her passion to blend Ayurveda, yoga and Reiki in her Ayurvedic consulting practice, holistic health coaching, and group educational workshops to make the healthy lifestyle and diet accessible to others. Jitka specializes in disease prevention, chronic stress and anxiety management, women’s health, digestive disorders, weight management, and seasonal cleanses.

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