High cholesterol is produced by increased kapha dosha and a
disruption of the meda dhatu, or fat tissue, according to Ayurveda. Keeping
cholesterol in control requires balancing kapha and maintaining a healthy meda
dhatu.
Cholesterol, a lipid produced by the liver, is required for
optimal body function, but too much can block arteries. Excess kapha dosha and
an excessively fatty diet are common causes of high cholesterol.
Following Ayurvedic diet guidelines and exercising regularly
to counterbalance kapha's static and dense features with vata's mobility can
keep kapha dosha in control.
Bitter greens can help you cut through kapha's heavy,
sticky, and greasy properties in your diet. Season sautéed greens with a pinch
of salt and a squeeze of lime juice; the sharpness and acidity will help to
minimise kapha. This is a wonderful and kapha-reducing side dish for any
dinner.
Ingredients—serves 1
• 2 large handfuls of a mixture
of shredded greens, such as kale,
mustard greens, spinach, chard,
and fenugreek leaves
• 1 garlic clove, thinly sliced
• 1 small red chile, finely sliced
• 11⁄2 tsp in total of equal parts
fenugreek, fennel, cumin, coriander,
and mustard seeds
• 1
⁄2 tsp turmeric powder
• 1 tsp organic ghee
• Pinch of rock salt
• Squeeze of lime juice
Instructions
Fry the garlic for a few seconds in the ghee, then add the
chile and spices before adding the greens. Mix well and cook for a few minutes.
Toss the greens with the salt and lime juice on a serving platter.
You may also want to read more about Ayurveda and Holistic Healing here.
