Estimated reading time: 8 minutes
Remember that putting something on the skin lets it go straight into the bloodstream without being broken down. Beauty items are like food. If you can’t eat it, you might not want to put it on your face.
GOOD HEALTH REQUIRES A BALANCED DIGESTION
Honoring your digestive fire (agni) is the first line of defence for your face and your whole body. Healthy nutrition is the first step to being healthy in every way, including having beautiful skin from the inside out. All seven types of body tissue—plasma, blood, muscle, bone, fat, marrow/nerve tissue, and reproductive tissue—are affected by how well the body digests.
TIPS FOR IMPROVING DIGESTION
Eat somewhere quiet and peaceful.
Don’t eat and run; take a few minutes to rest or go for a slow walk after you eat.
Sip warm water with a slice of lemon or lime all day. When you eat, only take small sips of water.
Eat a slice of ginger with a squeeze of lime and a pinch of salt before your meal to help your body digest.
When you wake up, drink ginger tea with lemon or hot water with lemon.
Coffee shouldn’t be drunk because it is very acidic, dries out the body, and makes mucus in the bowels.
Eat food that was just cooked. Ayurveda says that food should not be eaten if it is more than 24 hours old.
Don’t eat food that has been canned, frozen, or cooked in a microwave.
Be sure to chew your food well and pay attention to how it tastes, looks, and feels.
Don’t talk, watch TV, use the computer, read, etc. while you’re eating, and don’t stand up while you’re eating.
Don’t eat too much! You should feel full enough that you don’t feel hungry anymore, but not so full that you can’t eat anything else.
Don’t eat or drink anything cold.
Only eat when you’re hungry.
Eat at a relaxed pace.
Wait a few hours after your last meal before going to bed.
Avoid eating between meals.
Eat the biggest meal of the day at noon.
Give thanks for the food you have.
The Three Musketeers Herbal Combination in Ayurveda
The three herbs that make up Triphala are haritaki, amalaki, and bhibitaki. Tannins in triphala calm the skin (but don’t use it if you’re pregnant or having your period) and help vata, pitta, and kapha work well. As a general rule, take two triphala with warm water before bed.
EAT SEASONALLY
During the different seasons, the body makes enzymes that help digest food. When we eat things that aren’t in season, our digestive systems can’t figure out what they are. This can cause intestinal problems, buildup of toxins, and disease.
“It’s in season for a good reason!” —Dr. John Douillard
AYURVEDIC SEASONAL CLEANING SHOULD BE DONE IN THE SPRING AND FALL
Wisdom says that it takes six months for sickness to build up, so Ayurveda suggests cleaning up in the spring and autumn. During the winter, our fat stores toxins, which are then released when it starts to get warmer. A spring cleanse gets rid of them and improves our health. During the summer, heat builds up in the blood, which can lead to illness. A fall cleanse can help get rid of some of that heat.
Cleansing gets rid of these toxins in a way that is very gentle, nurturing, and very effective. It also helps the body restart digestion and get rid of toxins.
Please keep in mind that you shouldn’t cleanse when you’re pregnant, having your period, or when you’re very sick or weak. Before you start your first cleanse, talk to an Ayurvedic Vaidya (doctor) or an Ayurvedic Practitioner.
EAT RIGHT FOR YOUR SKIN TYPE
If you want to make a change, pay attention to the food rules and choose foods that help vata, pitta, and kapha digest in a healthy way. Note that people will have different ideas. The best way to see how something affects you is to eat it. Eat only healthy food!
Dry Skin—Vata
Salty, sour, and sweet tastes; hot, greasy, and heavy.
FRUITS
Apple (cooked), apricot, avocado, banana, berries, cherries, coconut, dates, figs, grapefruit, grapes, kiwi, lemon, lime, mango, melons, orange, papaya, peaches, pineapple, plum, prune, raisin, rhubarb, strawberry and tamarind.
VEGETABLES
Asparagus, beets, carrots, cilantro, cucumber, daikon, fennel, garlic, green beans, green chilies, leeks, okra, black olives, onions, parsnip, peas, sweet potato, pumpkin, radish, rutabaga, squashes, taro root, watercress, and zucchini. Cauliflower, Jerusalem artichokes, cabbage, leafy greens, parsley, mustard greens, and turnip greens should be eaten in proportion.
GRAINS
Amaranth (in small amounts), Durham flour, oats, pancakes, quinoa, rice, seitan, sprouted wheat bread, and wheat
LEGUMES
Red lentils, mung dal, tofu, tur dal, urad dal (dal means bean)
DAIRY
Butter, buttermilk, cheese, milk from cows and goats, sour cream, and yoghurt.
Dairy should go well with other foods and generally be eaten at room temperature with spices.
CONDIMENTS
Black pepper (in moderation), chutneys, dulse, gomasio, hijiki, kelp, ketchup, lime pickle, mango pickle, mayonnaise, mustard, salt, soy sauce, tamari, vinegar
NUTS:
All nuts in moderation: almonds, brazil nuts, cashews, charole (chirongi), coconut, filberts, hazelnuts, macadamia nuts, peanuts, pecans, pine nuts, pistachios, walnuts.
Chia, flax, pumpkin, sesame, and sunflower seeds
OILS
Avocado, coconut, ghee, macadamia, olive, sesame
BEVERAGES
Almond milk, aloe vera juice, apple cider, apricot juice, berry juices (except cranberry), carrot juice, chai, cherry juice, grain “coffee,” grape juice, grapefruit juice, lemonade, mango juice, miso broth, orange juice, papaya juice, peach nectar, pineapple juice, sour juices, soy milk—warm and spiced, vegetable bouillon
HERBAL TEAS
Ajwan, bancha, chamomile, chrysanthemum-in moderation, clove, comfrey, elderflower, eucalyptus, fennel, fenugreek, ginger (fresh), hawthorne, juniper berry, lavender, lemon grass, licorice, marshmallow, oat straw, orange peel pennyroyal, peppermint, rosehips, saffron, sage, sarsaparilla, sassafras, spearmint.
Catnip, chicory, kukicha, raspberry, strawberry, and wintergreen can be used in small amounts.
SPICES:
All spices are good in general. But use strong spices in small amounts because they can be drying.
SWEETENERS
Barley malt, fructose, honey, jaggery, molasses, rice syrup, sucanat, raw cane sugar, and sometimes maple syrup are used to make beer.
Sensitive Skin—Pitta
Bitter, astringent, sweet/cold, and heavy are all traits of a wine.
FRUITS
Sweet apples, apricots, berries, cherries, oranges, pineapple, and plums, as well as avocado, coconut, dates, figs, red and purple grapes, mango, melons, pears, pomegranates, prunes, raisins, and watermelon.
In moderation: papaya and limes
VEGETABLES
Artichoke, asparagus, cooked beets, bitter melon, broccoli, Brussels sprouts, cabbage, cooked carrots, raw carrots in moderation, cauliflower, celery, cilantro, cucumber, dandelion greens, fennel, green beans, Jerusalem artichoke, kale, leafy greens, cooked leeks, lettuce, mushrooms, okra, black olives, cooked onions, parsley, parsnips, peas, sweet peppers, sweet potatoes
GRAINS
Amaranth, barley, couscous, Durham flour, granola, oat bran, cooked oats, pancakes, pasta, rice (basmati, wild, and white), rice cakes, seitan, spelt, sprouted wheat bread, tapioca, wheat, and wheat bran.
LEGUMES
Aduki, black, black-eyed peas, chickpeas, kidney, lentils (brown and red), mung dal, navy, dried peas, pinto, soy beans, split peas, tofu, and white beans.
DAIRY:
Unsalted butter, soft, unsalted cheese that hasn’t been aged, cottage cheese, cow’s milk, ghee, goat’s milk, soft, unsalted goat’s cheese, and newly made, watered-down yoghurt in moderation.
CONDIMENTS
Sweet mango chutney, cilantro leaves, and sprouts that aren’t hot. Moderate amounts of black pepper, dulse, hijiki, kombu, and tamari.
NUTS
Soaked and chopped almonds, coconut
Moderate amounts of flax, halva, popcorn, sunflower, and pumpkin seeds
Avocado, coconut, flax seed, butter, olive, sunflower, and walnut oils.
BEVERAGES
Almond milk, aloe vera juice, apple juice, apricot juice, sweet berry juice, carob, sweet cherry juice, grain “coffee,” grape juice, mango juice, mixed vegetable juice, peach nectar, pear juice, pomegranate juice, prune juice, vegetable broth
White wine, beer, black tea, chai, miso broth, and orange juice in small amounts
HERB TEAS
Alfalfa, bancha, barley, blackberry, borage, burdock, catnip, chamomile, chicory, comfrey, dandelion, fennel, fresh ginger in moderation, hibiscus, hops, jasmine, kukicha, lavender, lemon balm, lemongrass, licorice (don’t have it if you have high blood pressure), marshmallow, nettle, oat
SPICES:
Fresh basil, cinnamon, coriander, cumin, dill, fennel, saffron, spearmint, turmeric, wintergreen, and mint.
Neem leaves, parsley, black pepper, caraway, cardamom, mint, and vanilla can be used in small amounts.
SWEETENERS
Barley malt, fructose, maple syrup, fruit juice concentrates, sucanat, turbinado, and raw cane sugar are all types of sweeteners.
Oily Skin—Kapha
Bitter, sour, and sharp tastes/hot, light, and dry traits
FRUITS
Apples, apricots, berries, cherries, cranberries, peaches, pears, persimmons, pomegranates, prunes, and raisins.
Dry figs, grapes, lemons, limes, and strawberries in small amounts
VEGETABLES
Artichoke, asparagus, beet greens, beets, bitter melon, broccoli, Brussels sprouts, burdock root, cabbage, carrots, cauliflower, celery, cilantro, corn, daikon, dandelion greens, eggplant, fennel, garlic, green beans, green chilies, horseradish, Jerusalem artichoke, kale, kohlrabi, leafy greens, leeks, lettuce, mushrooms, mustard greens,
GRAINS
Barley, buckwheat, corn, couscous, granola, millet, muesli, oat bran, dry oats, polenta, rice (basmati, wild), rye, seitan, sprouted wheat bread, tapioca and wheat bran.
Amaranth, Durham flour, quinoa, and spelt should be eaten in small amounts.
LEGUMES
Aduki, black beans, black-eyed peas, chickpeas, red and brown lentils, lima, mung, navy, dried peas, pinto, split peas, spicy tofu, tur dal, and white beans.
DAIRY
Cottage cheese made from skimmed goat’s milk, goat’s cheese that hasn’t been aged, skimmed goat’s milk, and softened, flavoured yoghurt.
In small amounts: Buttermilk and unsalted ghee
CONDIMENTS
Black pepper, chilli peppers, spicy chutneys, parsley, horseradish, mustard without vinegar, scallions, and sprouts.
Dulse, hikiki, and seaweed can be eaten in moderation.
NUTS
Charole (chirongi)
SEEDS
Chia, popcorn
Flax, pumpkin, and sunflower seeds in small amounts
OILS:
Almond, ghee, and olive oils in small amounts.
BEVERAGES
Aloe vera juice, apple cider, apricot juice, berry juice, spiced black tea, carob, carrot juice, cherry juice-sweet, cranberry juice, grain “coffee,” grape juice, mango juice, peach syrup, pear juice, pomegranate juice, prune juice
In moderation: apple juice, chai, pineapple juice
HERB TEAS
Mormon tea, nettle, passion flower, peppermint, raspberry, red clover, sassafras, spearmint, strawberry, wintergreen, yarrow, yerba mate, alfalfa, bancha, barley, blackberry, burdock, chamomile, chicory, cinnamon, clove, dandelion, fenugreek, ginger, hibiscus, jasmine, juniper
Comfrey, ginseng, and sarsaparilla can be used in small amounts.
SPICES
All spices are good; fennel and vanilla (in moderation).
SWEETENERS
(in small amounts) Fruit juice extracts and raw honey.
HYDRATE, HYDRATE, HYDRATE!
Drink half your healthy body weight in ounces of water every day. If you sweat a lot or live in a dry area, drink more water.
DO YOGA, MOVE YOUR BODY, AND SPEND TIME IN NATURE
Taking care of your soul makes your face shine.
Give me beauty in my heart; let the outside and inside of me be one. —SOCRATES
Yoga, exercise, and spending time in nature give us a healthy glow because they stimulate the senses, help us connect with our spirituality, lubricate the joints, calm the nervous system, relieve anxiety and sadness, give us Vitamin D, and more.
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