Preparing Your Dosha for the Northwest Yoga Conference

By Katie Vincent

8170948596_071bc2400c_zIt’s the week before the Northwest Yoga Conference and although the daffodils are blooming, the excitement is reminiscent of the autumn back-to-school buzz as local yogis gather shiny new notebooks, sharpen their pencils and eagerly compare schedules with friends. But of course, this being yoga rather than calculus, there are completely different ways we need to prepare ourselves —body, mind and spirit—for a long weekend of intense study and socializing. This is where we turn to yoga’s sister science, Ayurveda, to find harmony with the cycles of the earth and, hopefully, exist in a more peaceful state at the conference.

Krokusse_im_SchneeStrongly in tune with the seasons, Ayurveda considers this time of year to be when kapha—the earth/water element dosha—is liquefying and pitta—the fire/water element dosha—begins to rise, just as outside the soil thaws and the first bulbs emerge. For most of us, this means a general recommendation of moving more in the earlier hours of the day (between 6-10am), eating foods that are more light, dry, pungent and warming (early spring greens are seasonal and especially good) and sticking to a daily routine with three modest meals at regular times. Many with spring allergies find it helpful to incorporate a morning routine of clearing the nasal passages with a neti pot and following up with a nasya oil—an herb-infused sesame oil—in the nostrils. Most importantly, spring is a time of heightened play and spontaneity to move out any winter melancholy or stagnation, so be sure to make time to dance, goof off and be nonsensical with friends.

Translating this to the world of the yoga conference, Ayurveda would advise going to bed at an hour that will ensure you get eight hours of sleep before 6am. Start your day with a mini-routine of tongue scraping, sesame oil self-massage (abhyanga), light yoga and meditation. Pack wholesome meals and consume them slowly while seated on the floor to be present and truly enjoy the flavors. Above all, have fun!

If you identify with a particular dosha, consider the following tips:

  • Vata: Stay warm, packing extra layers in case the rooms get chilly. Base your sack lunch on oilier, heavier and more substantial foods but feel free to incorporate a few light, dry foods as tolerated. Warm and cooked is better than raw right now. Increase pungent, bitter and astringent flavors like garlic, turmeric and ginger. Steer clear of watermelon, tofu and white sugar when possible. Incorporate alternate nostril breathing throughout the day, as well as plenty of slow flow asana in a quiet corner to ground and center yourself.
  • Pitta: Take plenty of breaks to step outside and play in the cool fresh air. In workshops, embrace a non-competitive attitude and lower your expectations of yourself. Avoid stimulants like caffeine, which can increase your irritability in crowded and warm situations. Increase bitter and astringent flavors, such as barley, beans, dandelion greens and turmeric and decrease sweets. Go easy on sour foods like bananas, grapefruit, lemon, pineapple and tomatoes. Sip coriander, cumin, fennel and/or licorice tea throughout the day.
  • Kapha: Sign up for movement-heavy workshops, especially in the morning sessions, and make a point to laugh at any chance you get. Pack extra clothing and a thermos of ginger tea to keep you warm. Rise even before 6am and begin your day with a dry-brush massage and an invigorating flow of asana and pranayama exercises like kapalabhati. Adorn yourself with bright colors and mist yourself with uplifting scents like eucalyptus, sage and rosemary. Prepare yourself a lunch of pungent, bitter and astringent foods like broccoli, mushrooms, parsley, garlic and dandelion greens; keep oil at a minimum and reduce watery foods as well as wheat, dairy and cold foods.

dandysalad3Learn more about Ayurveda at the Northwest Yoga Conference! Check out Silvia Mordini’s ‘Beauty from the Inside Out: The Ayurveda Way’ workshop on Friday, March 4th at 12pm.

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