The Pharm Table kitchen follows 10 mantras based on Ayurveda, cuisines from the Blue Zones, and heritage foods of the Southwest.Our 2nd mantra: Eat plants that are local and honor each season. Eat foods that pacify your dosha (body type) in each season.
Eating local produce has countless environmental and nutritional benefits. Local produce is subject to a shorter transportation route, which means the ingredients have more vitality and nutrients and reduce your carbon footprint.
In Ayurveda, the three doshas, or body types, correspond to each season:• Fall – Vatta• Winter & Spring – Kapha• Summer – Pitta
Certain foods and flavors are best for specific doshas, as well as each season.
For instance, in the fall, you favor foods that are sweet, sour and salty to keep your body in balance with the fall environs. This includes cooling of weather and wind.
One should favor foods that are pungent, bitter and astringent during winter and spring to offset damp cold brought about by this cold season.
During summer, favoring foods which are sweet, bitter and astringent helps cool the body down and counteract the heat and humidity of the summertime.