From 7 Centers Yoga Arts in Sedona
Melissa Camacho, guest writer, licensed acupuncturist and Ayurvedic Practitioner
Summer is the season of Pitta dosha. The fire element is most alive these days as the temperature increases outside, the Sun rises earlier in the morning, and the kids are home from school. Does your little one tend to overheat in the Summer? Does he or she get easily dehydrated? Or maybe is more susceptible to rashes or skin irritations? These are ailments and tendencies of the Pitta predominant child. It is important for parents to monitor their child’s Pitta dosha right now. Here are three easy ways to keep your child cool during the Summer season using the common kitchen spice, fennel.
Fennel Ball Bites Recipe
Sweet, astringent, and cooling in nature; fennel is a great digestive and easy to find in conventional grocery stores and health food stores alike. It stimulates the digestive fire without aggravating Pitta dosha. Furthermore, it is a go-to ingredient for children’s recipes because it tastes great. The following treat was inspired by snack recipes in Erica Pamcrantz and Irmela Lilja’s cookbook, “Raw Food: A Complete Guide for Every Meal of the Day.” Maybe you and your little one can enjoy making this together!
1 ½ cups walnuts
¾ cup sunflower seeds
1 tablespoon agave nectar
1 ½ tablespoons ground carob powder
2 tablespoons fennel powder
Pinch of salt
Good quality water (¼ to ½ cup to help bind all dry ingredients)
Coconut flakes for rolling
Place the walnuts in the food processor and pulse until finely chopped. Add the sunflower seeds and mix thoroughly. Add the agave nectar, carob, salt, fennel powder and continue to mix. Add water, shape into balls and roll on coconut flakes. This recipe makes 8-10 balls.
This easy-to-make tea is great after a long day of playing outside. It is also handy for a little one who is experiencing digestive woes such as diarrhea or stomach aches. Place one tablespoon of fennel seeds into three cups of water and bring to a boil. Pour into a cup through a strainer and allow to cool. Adjust strength of tea according to taste preference, and if there is dehydrated; add a teaspoon of sugar, a squeeze of lime juice and a pinch of salt to the mixture.
Just Chew It …
Roasted fennel seeds with rock salt is traditionally eaten after a meal in India. For a quick children’s snack, try this variation. Add ½ cup of diced candied ginger and a pinch of sea salt to ½ cup of roasted coriander seeds and ½ cup of roasted fennel seeds. Make sure the candied ginger is sweetened with a wholesome organic sweetener and ask your little one to chew thoroughly to promote strong digestion.
Fennel seed and powder is Tridoshic. Furthermore, according to Dr. Ladd, it relaxes the nervous system. What child couldn’t use some nervous system support these days? So I say, use fennel as often as you can and your child will thrive through the hot Summer season and beyond. Namaste.
Melissa Camacho, guest writer, licensed acupuncturist and Ayurvedic practitioner
She began studying complementary medicine in 2001 as an aromatherapy buyer at a health food store in Boston, MA. During her time in Boston, she was introduced to Baron Baptiste vinyasa yoga and got hooked. Shortly afterwards, she began to become curious about meditation and started practising it on a regular basis. This avenue naturally lead to the discovery of Ayurveda in her life, Yoga’s sister science. In 2004, she became the Ayurvedic apprentice for Ambaya Martin (of Ambaya Gold Supplements) at 7 Centers Yoga Arts in Sedona, AZ.
She started to learn more about Ayuveda and the healing properties of the elements. She also started to cook Ayurvedically for large groups, such as for 7 Centers and Sedona Meditation Company. She began studying Ayurveda more formally with Dr. Vasant Lad at the Ayurvedic Institute in Albuquerque, NM. While at the Institute, she continued her study of yoga and became a 200 hour trained yoga instructor of AyurYoga. Upon graduating from the ASP 2 program at the Ayurvedic Institute, she began a clinical practice of Ayurveda and taught workshops on the subject in Arizona, and would later continue teaching in New Mexico. She decided to deepen her study of elemental medicine, herbs, and clinical experiences by returning to school for her Masters of Science in Oriental Medicine in 2008 in Santa Fe, NM at the Southwest Acupuncture College. Upon completion in 2011, she started her practice in Ayurveda and Oriental Medicine. She treats using acupuncture, moxibustion, massage, cupping, gua sha, and herbs. She counsels on nutrition, lifestyle, yoga, and meditation.