Of course, the roots of Ayurveda are at home in India and Sri Lanka. Here, rice, coconut and chickpeas grow in our own gardens and the spices favored in Ayurvedic cuisine - ginger, turmeric, cardamom and pippali - thrive in the local Asian climate.
And yet Ayurveda is now also part of our local lifestyle , as the universal principles of Ayurvedic medicine can be applied anywhere and offer the perfect balance for a modern lifestyle.
Back to nature
Rarely have I felt the longing for a life in harmony with nature more strongly than in this day and age: we seek a balance to our hectic everyday lives with walks in the forest and wild nature. And if you have the opportunity, you can work in the garden, build raised beds or plant herbs and vegetables on the balcony. "Back to nature" is more than just an eco-trend, it is a holistic attitude to life with a health-boosting effect.
Our seminars on Ayurvedic herbal medicine (online & face-to-face) "
Desha - understanding nature
Ayurveda uses the term desha (place) to precisely describe the relationship between humans and nature: every desha, i.e. every place, has a special effect on humans and plants with its weather and climate. Depending on where we live and where the plants grow, our diet, behavior and choice of remedies should be tailored to the special qualities of our own habitat.
In this sense, Ayurveda should always be understood as a regional and seasonal health system: If we know the principles of Ayurvedic herbal medicine, we can also explore the special (healing) effects of our local fruits, vegetables and herbs in an Ayurvedic way.
Back to the roots
In Ayurveda, connecting with the roots means two things:
- By harvesting and ingesting rooted medicinal plants and beets, we gain access to the stabilizing and regenerative power of the earth element (Priviti).
- We discover the old healing knowledge of our grandmothers in a new way when we take an Ayurvedic look at the traditional cooking and home recipes of our family.
How do grandma's lentil soup, spaetzle or green sauce work in the context of Ayurvedic dietary rules? Which spices or forms of preparation help to optimize our traditional recipes "Ayurvedically"? Which dosha and healing qualities characterize our local garden herbs and plants, such as dill, chives, dandelion, goutweed or ribwort plantain?
The traditional desha teachings of Ayurveda not only help us to answer these and other exciting questions correctly, but also allow us to rediscover the roots of our own local healing and botany via a detour to India.
