John Douillard's LifeSpa | Ayurveda and Natural Health
Ancient Wisdom meets Modern ScienceAyurveda + Natural Health News
In my book, The 3-Season Diet, I discuss how nature has 3 growing seasons. The spring, summer and fall are the growing seasons, with winter as nature’s dormant season. In this section, learn how to eat with the seasons, according to your body type and the natural digestive cycles, and the importance of eating regular meals in a relaxed way.
These natural tastes are part of seasonal eating, and easy to fold into your diet with the suggestions below.
While brown fat gobbles up glucose (sugar) to burn calories and create energy, white fat simply stores calories. Learn more about the difference and how to boost good fat.
In Ayurveda, you’re supposed to both eat for your dosha and eat seasonal foods. Here, advice on how to balance those two sometimes conflicting recommendations.
The transition between seasons is when we all run the risk of doshic imbalance and vata-derangement, making us more susceptible to disease. Here, learn how to bolster your immunity with seasonal eating and optimally timed Ayurvedic detox.
Spring is a natural time to detox and shed the weight of winter. Learn more about how our bodies adjust to seasonal eating, and why change is good.
AMPK is called the “guardian of metabolism,” the “metabolic master switch,” or sometimes the “youth switch,” because without it, we cease to exist.
This primary Chyawanprash ingredient is your next go-to superfood.
Join us for a cozy talk around winter foods with nationally-certified Ayurvedic practitioner Kate O’Donnell, author and founder of the Ayurvedic Living Institute.
In a recent Stanford University study published in the journal Science, researchers found that microbes in members of the Tanzanian Hadza tribe change dramatically with each season, in sync with seasonal dietary changes. Learn how this new finding applies to Ayurvedic eating.
