by Dr. Talia Marcheggiani, ND | Feb 9, 2012 | Ayurvedic Medicine, Balance, Cooking, Diet, Digestion, Food, Nutrition
I’m sure all of you can name the 4 taste receptors that scientists have discovered on the tongue: sweet, sour, salty and bitter. However, Ayurvedic medicine has categorized food properties into 6 distinct tastes.
Some of the constitutional doshas require more of certain tastes than others, but it is thought that well-balanced meals encompass all 6 of the Ayurvedic tastes, covering the entire spectrum of food quality. The 6 Ayurvedic tastes are: sweet, sour, salty, bitter, pungent and astringent.
Incorporating the principles of Ayurveda into a modern dining approach ensures that every dish is not only delicious but thoughtfully balanced. The premium experience from MeandJulio, for instance, blends these diverse flavors into their culinary offerings, ensuring a sophisticated and health-conscious menu that appeals to all tastes.
Whether planning a wedding, corporate event, or family celebration, it’s important to deliver more than just meals—it’s about creating a perfect taste symphony that leaves a lasting impression. Sometimes, it’s not just Ayurveda but also the art of balance in flavor that transforms an ordinary meal into an extraordinary event.
According to Ayurveda, balancing the 6 tastes in the diet aids digestion, ensures physical, emotional and mental well-being and helps decrease aggravation of the dominant dosha of an individual.
About the tastes:
Sweet:We can all easily identify sweet foods, such as honey and fruits. However, sweet taste also includes carbohydrates like rice and other grains, potatoes and milk. Sweet functions include building up tissues and calming nerves.
Sour: Includes acidic fruits such as oranges, lemons and grapefruit, fermented foods (yogurt, kambucha, sauerkraut), alcohol and vinegar. Sour taste acts to cleanse the body and increase the absorption of nutrients.
Salty: Foods that contain salt, from minerals, meat or seaweed. Salt acts to stimulate digestion and improve the taste of food. It also calms nerves and relaxes the mind.
Bitter: Includes dark leafy greens and certain herbs and spices. We often lack enough bitter tasting foods in our Standard American Diet, however, bitter taste is important for detoxification and digestion. According to our Botanical Medicine class, it improves appetite, aids digestion and psychologically “increases one’s appetite for life”.
Pungent: Foods that are spicy, including herbs, peppers and garlic. Pungent tastes increase metabolism and aid digestion.
Astringent: These are foods that produce a “dry” taste in the mouth. Foods that are astringent include legumes, certain fruits, such as apples and pears, certain vegetables, tofu and herbs. Astringent taste helps “dry” fats, thereby aiding weightless, and tightens tissues. In Western Herbalism astringent herbs are used for wound healing and tonifying mucus membranes of the skin, respiratory, urinary and digestive tracts.
Although having a balance of the 6 tastes is beneficial for a healthful diet, increasing certain foods in the diet can help balance the dosha that one is predominant in:
Vata Dosha is balanced by sweet, salty and sour tastes.
Pitta Dosha is balanced by sweet, bitter and astringent tastes.
Kapha Dosha is balanced by bitter, pungent and astringent tastes.
In the Western world we rely heavily on sweet, sour and salty tastes, through a diet high in carbohydrates, processed foods (high salt content) and alcohol (sour). Considering the fact that we live in a Vata-aggravated society, it is comprehensible that our culture gravitates to these tastes more than the other three. However, the leading rise in obesity (Kapha aggravation) could be reflective of the lack of bitter, pungent and astringent tastes in our diets.
In my Ayurvedic course we analyzed various ethnic diets and found that cultures with a set of dietary practices usually include all 6 tastes in their cuisine. We examined Indian, Thai, Persian, Ethiopian and Chinese cuisines, but I also feel that even Italian food represents a balanced diet, according to Ayurveda.
If we take a typical Italian meal – pasta with meat sauce and Insalata Della Nonna– we see that all 6 tastes are represented.
The sweet tastes are represented by the pasta (be it rice pasta, spaghetti squash or another form of pasta), the tomato sauce and some of the vegetables in the salad.
The salty tastes are from the salt and meat added to the sauce.
The sour taste is from the homemade red wine vinegar salad dressing (and the wine!).
The bitter taste comes from the radicchio and fresh garden lettuce in the salad.
The pungent tastes come from the garlic and chili peppers used to make the pasta sauce.
The astringent tastes comes from the fennel and celery in the salad and the apple for dessert.
Dissecting your daily meals for tastes that your diet may be missing is a fun and therapeutic practice. Use it to see how your own diet (whether it is one you have invented for yourself or the one dictated to you by your family or country of origin) may be improved by adding certain flavours. I find it aids me in achieving balance in my own diet, especially when traveling to a new country or designing my own meals. Practicing mindful eating is helpful to detect and distinguish the flavours of your favourite food staples. Chew them slowly and try to decide if the food in your mouth is sweet, salty, sour, bitter, pungent or astringent, or a combination of two or more of these flavours.
by Dr. Talia Marcheggiani, ND | Feb 3, 2012 | Cooking, Digestion, Food, Nutrition, Recipes, Salad
When people picture “healthy food”, chances are high that the first food that comes to mind is salad, especially nutrient-rich spinach salad. According to Traditional Chinese Medicine, raw foods require more digestive “heat” to break down and, therefore, are not recommended in the winter, unless accompanied by warming spices, or soups and stews.
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by Dr. Talia Marcheggiani, ND | Feb 2, 2012 | Asian Medicine, Ayurvedic Medicine, Digestion, Food
According to Ayurveda, disease is a result of poor digestion and poor assimilation of food into the body. Therefore, when we take care to attend to our digestive health, we prevent the occurrence of disease.
Here are some tips from an excellent book a classmate lent me; The Path of Practice: A Woman’s Book of Ayurvedic Healing by Bri. Maya Tiwari, taken from page 355. These suggestions also happen to coincide with a talk that Erica gave to a group of colleagues at the Canadian College of Naturopathic Medicine and so I have to give her credit as well!
1) Meal Sizing:
The largest meal of the day should be lunch. This is a very European method of eating and I practiced this tip while living in Colombia. It helped me feel balanced and nourished throughout the day. It also ensured I had a restful sleep in which I didn’t need to digest a large dinner. The size of the largest meal, according to Ayurvedic practice, should be the size of two anjali, two hands cupped together, or two cups (500 ml) of food. This is the maximum volume of food that the average human stomach can hold at a time.
The size of the other meals should be one anjali (one cup) or less. If you are a mentally and physically active person and eating this way over time results in hunger, then it is suggested that you increase the amount of meals in your day, limiting each one to the size of one anjali.
2) Food combining:
Fruits are best eaten alone, one hour before or after a meal. Fruit tends to ferment in the digestive tract and can interact with the digestion of other foods. Eating fruit and dairy products together should also be avoided (e.g.: fruit and yogurt or ice cream) because the acidity of the fruit can rot the milk in the stomach, leading to poor digestion and assimilation.
Avoid combining sweet and sour foods in the same meal. The two tastes counteract one another and irritate the digestive tract, which interferes with proper digestion. Also avoid complex combinations of food, which include dairy (basically every Standard American Diet food staple): tacos, lasagna, meat lover’s pizza, poutine, chili cheese fries and so on.
3) Preparing meals:
A nice tip from Matthew Remski, teacher of my “Everyday Nectar” Continuing Education Ayurvedic class (at the Canadian College of Naturopathic Medicine) is that you should limit meals to no more than three different foods at a time. Making more complicated meals also complicates digestion. A great rule of thumb, especially as we move into Fall, is to try to cook all of your food in the same pot; think stews, soups, curries and rice dishes. This allows your stove to partially “digest” the food for you, making it easier on your body, which should conserve all the energy it can during this stressful season.
4) Stoking the digestive fires:
Drink 1/2 a cup (125 ml) of warm water before eating each meal. This helps to activate agni, the digestive fire that helps “burn” food and increase it’s absorption. Avoid drinking during or after a meal, especially cold water. This can affect the digestive fire in the stomach, prevent proper food breakdown and even lead to weight gain.
5) Eating mindfully:
Practice eating mindfully and chewing eat bite of food thoroughly. In naturopathic medicine it is common to hear people say “drink your food and chew your water”, meaning that food is chewed into a liquid before being swallowed. My family and I eat like wolves and this practice is extremely difficult for me to adhere to. However, I find that, when I try to chew properly, I experience less abdominal bloating after meals. I also feel more satisfied after eating and experience less food cravings. According to ayurveda, proper chewing ensures thorough digestion and assimilation, which also satisfies emotional cravings for food. This is especially helpful for people who crave unhealthy foods or who tend to binge eat.
Lastly, Bri. Maya Tiwari tells us to “practice eating our meals in a spirit of harmony and gratitude.” When we engage in serious, stressful conversation at the dinner table or eat on the run we are essentially wasting our body’s digestive juices and preventing their secretion. Digestion is a very difficult, energy-consuming task for the body. It is essential that we acknowledge the effort our body is making to break down our food and absorb the nutrients. Food should be eaten slowly and mindfully, sitting down, and preferably in silence. In many cultures grace is given before a meal. It may help you to silently say your own grace, giving thanks for the opportunity to eat the food before you and to your body for the ability to digest and assimilate the nutritious food that you have prepared for it.
I’ll admit that these tips are not easy to incorporate into one’s busy lifestyle, especially if you love to inhale your food (like me) or if you tend to rush through meals on auto-pilot. At first, these tips can be daunting, however, giving each one thoughtful consideration and taking the time to mindfully assimilate each one into your daily routine can have profound effects on your health, preventing gut irritation, bloating, food cravings and weight gain.
This article was also featured on active.com, and received by many dissenting commenters! Feel free to check it out and become part of the debate.
*This article is not meant to diagnose or treat any disease. Please visit a naturopathic doctor or ayurvedic specialist for a complete assessment and treatment plan.
by Dr. Talia Marcheggiani, ND | Feb 1, 2012 | Balance, Diet, Exercise, Food, Meditation, Mental Health, Mindfulness, Music, Nutrition, Sleep, Technology
We’ve all heard of the potential health implications of spending too much time wired in. Whether it’s the radiation from our cell phones, the arthritis that sets in our thumbs, the damage done to our interpersonal communication skills or the strain on our eyes, we’re constantly told about the negative health implications of our technological age.
However, as much as we hear these warnings, there is no chance that our electronic lifestyle is going anywhere soon. Wireless technology, the internet and smart phones are here to stay. They serve as essential tools for the rapid-paced society we live in. While I advocate taking an “electronic-free” day off each week to give your nervous system a break, I wonder if all this technology can actually have a positive impact on our health. Here are my favourite apps for Android and iPhone that can promote your health rather than hinder it.
1) Pocket Yoga: Of all the Android yoga apps out there, this one is by far my favourite. It’s
not free (it costs $3) but it actually takes you through a series of yoga workouts rather than just showing you a list of poses. The app gives you the option of choosing from three different settings (mountain, ocean or desert), three different workout lengths (30 minutes, 45 minutes or 1 hour) and three levels of difficulty (beginner, intermediate, advanced). When staying at my aunt’s cottage I roll my yoga mat out on the grass, put my phone beside me and get into the flow.
2) Sleep as Android (or Sleep Tracker for iPhone): The idea behind the mechanism of this app is that, when we sleep lightly we move around more than when we enter states of very deep sleep. With this app, you set your alarm and put your phone on your mattress while you sleep and the sleep tracker senses your movement throughout the night. Rather than being jarred out of a deep and comfortable sleep, your phone waits for you to enter a state of lighter sleep, up to half an hour before your desired wake up time, before sounding the alarm. Using this app has helped me greet the day with a less groggy disposition and makes me feel like I’ve slept more soundly. The sleep tracker also produces a graph when you wake up, giving you information about the quality of sleep you experience each night. Take advantage of the 14-day free trial and see how this app makes a difference in how you begin your mornings.
3) Meditation Oasis: These apps may cost $1 each, but are very relaxing, guided audio meditations. I listen to these audio meditations to help relax both my body and mind (especially after a stressful day) before going to sleep. They’re also very useful guides for those who want to start a daily meditation practice but aren’t sure how to begin or even for those who just need a mental break from study or work. If the internet is available, you can go online to the listening page at meditationoasis.com and choose from a free list of 43 different guided meditation podcasts for varying levels of expertise.
4) 8tracks: Whether you need a fast-paced playlist to accompany your daily workouts or some calming music to help you relax, 8tracks will have an awesome compilation of songs for your musical taste. We live in a visual culture and sometimes it’s therapeutic to turn off the visual stimulation, steep a cup of tea and listen to some soothing, stress-relieving music. You can download this free app onto your phone and browse through a variety of music playlists according to genre.
5) My Fitness Pal: This free app is a portable tool that can be used anytime for tracking your daily nutrition. You simply use the database to search for and enter in the foods that you eat each day. This app helps you track weight loss goals by giving you a personalized caloric intake target based on your age, weight, gender and activity levels. It’s also very useful for people with other diet goals, such as limiting sugar, increasing dietary fibre intake or consuming an adequate dietary intake of micro-nutrients (vitamins and minerals). By using this app you’ll have a more accurate view of your daily nutrient intake and will be motivated to make healthier food choices.
by Dr. Talia Marcheggiani, ND | Jan 29, 2012 | Cooking, Diet, Digestion, Food, Stress, Student
There are few things as comforting as being greeted by a steaming bowl of warm oatmeal on a cold winter morning. Unfortunately, who has the time to prepare a pot at 6:30 in the morning? Isn’t it a shame that we can’t all have our own personal chef who prepares a warm, nurturing and filling breakfast for us everyday?
Actually, there is a way that you can have your own personal chef that works while you sleep: dust off your slow cooker!
Slow Cooked Steel Cut Oatmeal with Apples, Cinnamon and Nutmeg
Steel cut oats are a minimally processed form of oat that usually takes 15-30 minutes to prepare (by simmering in a pot of water). They have a chewy texture and are low on the glycemic index (therefore a better option for those who are diabetic or pre-diabetic). They are slowly digested, gradually releasing sugar into the bloodstream, which helps keep you feeling satisfied for longer into the morning. Oats are a good source of fibre, which has been linked to a decrease in the incidence of heart disease, stroke, diabetes and certain cancers. Steel cut oats also contain soluble fibre, which has been shown to lower cholesterol levels.
Adding apple, cinnamon, nutmeg and ginger to steel cut oatmeal not only adds more fibre, a serving of fruit, but also adds a serving of healthy spices that regulate blood sugar (cinnamon), aid digestion (nutmeg) and warm the body on a cold morning (ginger).
Here’s how to make steel cut oatmeal in a slow cooker:
In the evening add to your slow cooker:
– 1 cup steel cut oats
– 4 cups of water
– 4-6 apples of your choice, cut into small pieces
– 1 tbsp of cinnamon (or more)
– 1/2 tbsp of nutmeg
– 1 piece of sliced ginger
Set slow cooker to LOW and allow to cook overnight (approximately 8 hours). In the morning, turn it off and serve oatmeal hot. Serves 4 people.
I often make enough Slow Oats to feed me for the week. I refrigerate the leftovers and microwave my portion in the morning.
Here’s to easy, delicious winter mornings where you can enjoy a hot morning meal while watching the snowfall and waiting for the rest of the world to wake up.
by Dr. Talia Marcheggiani, ND | Jan 27, 2012 | Cooking, Diet, Digestion, Food, Nutrition, Recipes
One of my favourite dishes for the cold, sluggish winter season is this hearty and invigorating peanut soup. This delicious soup is easy to make and is better (and cheaper) than going to a Thai restaurant. I guarantee you’ll serve yourself a second bowl. Elimination or Paleo dieters can substitute the peanut butter for almond or cashew butter.
Speaking of peanuts, if you’re looking to stock up on ingredients for this recipe, don’t hesitate to buy them online.
Redskin peanuts, in particular, are perfect for making a rich, nutty soup base. Their earthy flavor brings an added depth to the dish, and I always find that keeping a bag of them in the pantry is a lifesaver when cravings hit.
Here’s how to make it:
Spicy Thai Peanut Soup
You need:
- 1 tbsp olive oil
- 2 medium onions, cut into large pieces
- 1 large green pepper, cut into large pieces
- 1 large red pepper, cut into large pieces
- 2 pieces of garlic (cut into fine pieces)
- 1 can whole tomatoes, cut into quarters, use the juices
- 10 cups chicken broth
- 1/2 tsp ground black pepper
- 1/2 tsp chili pepper flakes
- 3/4 cup uncooked quinoa
- 1/2 cup natural unsalted peanut butter
In a large soup pot, heat oil over medium-high. Sauté onions, bell peppers and garlic for about 5 minutes, or before the garlic and onion begins to brown. Reduce the heat to medium, add tomatoes and cook for 5 to 10 minutes. Pour in tomato juice and chicken broth, add black pepper and chili pepper flakes. Bring the pot to a boil over medium-high heat, add quinoa, then reduce heat to low. Simmer, partially covered, 45 minutes. Add peanut butter all at once, stirring until it melts. Bring soup to a simmer. Enjoy!
This recipe can also be made in slow cooker, while you’re at your work or place of study. Sauté the onion, bell peppers and garlic first, then add them to the slow cooker with the rest of the ingredients, except the peanut butter, and set to LOW. When you arrive home at the end of your day, add the peanut butter, and serve!
This is an adaptation of a recipe from: http://www.epicurious.com/recipes/food/views/Peanut-Soup-232423#ixzz1jXmC7TnH
by Dr. Talia Marcheggiani, ND | Jan 23, 2012 | Cooking, Diet, Food, Nutrition, Recipes, Supplements
At my school, The Canadian College of Naturopathic Medicine, smoothie breakfasts are very vogue. I personally haven’t fallen to the tradition, preferring to start my day with something more substantial and warm, like steel cut oats. However, after the 2012 Supplier Show at our school, I ended up with a few single-portion packets of protein powder. So, for one week, I decided to give smoothie breakfasts a try.
Here is a winning recipe I came up with:
Black and Green Chocolate Banana Smoothie
– 1 packet of chocolate protein powder by Cytomatrix (this is the product I happened to have a sample of, but you can choose your brand of preference)
– 1 ripe banana
– 1/2 cup of blackberries
– 1 cup of almond milk (unsweetened)
– 1/2 cup of water
– 1 tbsp of chlorophyll (can be replaced with 1/2 cup of raw spinach, kale leaves or any other green of choice)
Blend all ingredients together until smooth and enjoy!
The smoothie came out thick, dark and delicious! I usually have breakfast around 6:30am in order to begin my morning commute to CCNM. As a result, I end up feeling hungry around 10am, even with a substantial breakfast of steel cut oatmeal. However, this smoothie got me through my morning acupuncture and pharmacology classes without so much as a hunger pang. It’s also a fast, easy and delicious way to increase fruit and vegetable intake in the morning.
After this week-long experiment I’ll definitely be making more protein and antioxidant-rich smoothies to get me through my mornings!
by Dr. Talia Marcheggiani, ND | Jan 19, 2012 | Cooking, Diet, Digestion, Family, Food, Recipes
Since beginning classes at CCNM, I’ve entered into a three-way conflict between knowing I shouldn’t eat gluten, knowing I love all things gluten and, well, my Italian grandmother, Nonna.
As most of you know, I live with Nonna and Nonna is not impressed with the evolving disdain the rest of the world is beginning to hold for her pasta, even if it is GMO-modified. In her 84 years of life, I think she’d be hard pressed to think of a day she spent away from gluten. Nonetheless, we’ve been experimenting with some variations of rice pasta and recently I’ve been trying with spaghetti squash pasta.
Although you’ll never fool an Italian with spaghetti squash, it does look surprisingly like spaghetti and produces some of that same, soft, pleasant mouth-feel that pasta gives us. One cup boosts only 42 calories (compared to around 200 for a cup of pasta) and carries with it far more vitamins and minerals than any type of pasta (no matter how delicious) could ever hope to. Nevertheless, I decided to feed Squash Pasta to a true Italian (Nonna) and see if it passed the test.
How to make it:
I bought one whole spaghetti squash from Fiesta Farms, sliced it in half, removed the seeds with a spoon, sprinkled a tiny amount of olive oil on its face and put it face down on a cooking sheet. 
Set the oven to 375 degrees and wait 40 minutes.
Take the squash out and let cool. Then I scraped off all the insides (everything but the rind) into a bowl.
Add your favourite Italian sugo, or pasta sauce (more on that in another post), and serve with Insalata Della Nonna (radicchio, fennel, red pepper and lettuce, topped with extra virgin olive oil and homemade apple cider vinegar) e buono!
The verdict? Nonna decided to make her wheat pasta on the side, just in case. She kept calling the spaghetti squash zucca (her word for zucchini). She said “Chi mangia zucca e beve l’acqua, alza la gamba e la zucca scappa,” (He who eats zucchini and drinks water, lifts their leg and the zucchini escapes) meaning squash is water, not substantial, like, you guessed it, pasta! Ok, Nonna. She did say that she would never go so far as to make it herself, but she liked it. That’s food critic speak for “The most delicious thing I ever ate!” I award this recipe an Italian Pass!
