Balancing Pitta in the Summer

18 Aug

In summer Pitta dosha, which is the fire and water element, naturally increases in all of us. You may notice yourself getting overheated, impatient, a little irritable, or even experiencing skin flare ups and loose digestion. Ayurveda teaches that when the environment is hot, we want to cool, soothe and hydrate the system without putting out the digestive fire completely.

The way we do this is through food that has cooling qualities, that is light and easy to digest, and that emphasizes the sweet, bitter and astringent tastes rather than the sour, salty and pungent ones. Cooling foods calm the fire element and bring steadiness and joy back to body and mind. Juicy vegetables, gentle herbs, and grains that don’t feel heavy are particularly good at this time.

That is why a cucumber coconut mint quinoa bowl works so beautifully in the summer. Cucumber and courgette hold water and soothe heat. Coconut is naturally sweet and cooling and replenishes tissues that get dried out in hot weather. Mint and coriander calm digestion and support the liver, which can get fiery in the summer months. Quinoa is light yet satisfying, so it gives strength without weighing the body down. Lime brings a refreshing sparkle without the heat that lemon sometimes carries. Sunflower or coconut oil cool the system, unlike sesame or mustard oil which are more heating.

Altogether this recipe refreshes, hydrates and steadies Pitta so you can feel calm, cool and radiant through the summer.

Cucumber Coconut Mint Quinoa Bowl

Ingredients

1 cup quinoa (rinsed)
2 cups water
1 medium cucumber, diced
1 small courgette, lightly steamed or raw and diced
1 avocado for creaminess
1 handful fresh mint leaves (chopped)
1 handful fresh coriander (optional)
¼ cup grated fresh coconut (or unsweetened desiccated, soaked in warm water)
Juice of ½ lime
1 tsp grated fresh ginger (small amount, not too heating)
1 tbsp sunflower or coconut oil
Salt to taste
Optional: a sprinkle of fennel seeds or fresh pomegranate for garnish

Directions

Cook quinoa in water until fluffy (about 12–15 mins). Let cool slightly.
In a bowl, mix cucumber, avocado, courgette, coconut, mint, coriander.
Toss the quinoa into the mix.
Add lime juice, oil, ginger, and salt. Mix gently.
Garnish with fennel seeds or pomegranate if using.

An Ayurvedic Reset

Aligning your nourishment with the season is a simple but powerful way to boost vitality, support digestion, and stay emotionally balanced. These foods can help you make a conscious, nutritious shift as the season changes.

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