Pitta-Calming Mexican Lunch | Maharishi Ayurveda Blog

A Pitta-Calming Mexican Lunch, Ayurveda-Style!

It's still summer, and with the late-summer sun still shining warmly, the outdoors beckons. When it is over 85 degrees, cooking over a hot stove can be less than appealing – yet we still need to eat regular, nourishing meals. It is particularly important to keep cool and eat cooling foods in the summer, when Pitta dosha accumulates heat.

A Mexican menu can work well for cooling Pitta. Below are a few easy, delicious recipes that will help keep Pitta balanced, and will give you all six ayurvedic tastes.

On days when you don't feel like cooking, think about including one quick-cooking item like couscous or pasta in each meal. Also, planning meals ahead can save you time and allow you to take advantage of seasonal produce.

To help keep Pitta balanced, favor bitter, astringent, and sweet tastes and try reducing salty, sour, and pungent foods such as corn chips with salsa, chili peppers, and vinegar dressings.

Menu for an ayurvedic Mexican Lunch

  • Pinto Bean roll-ups in whole wheat tortillas (sweet, sour, salty, bitter and pungent [due to spices added], and astringent [beans])
  • Avocado Dip with toasted whole wheat tortillas (sweet)
  • Cucumber Salad (sweet, bitter)
  • Shredded lettuce and cilantro (bitter)
  • Sour Cream (sweet and sour)
  • Steamed Spinach drizzled with ghee (sweet and bitter)
  • Mint Lassi or Fresh Coconut juice (sweet)
  • Melon Salad for dessert: watermelon, honeydew melon, and cantaloupe (sweet)

Simple Preparations to Assemble Lunch (see further instructions in recipes)

  1. For the Roll-ups:
    • Soak 1 cup of pinto beans in 4 cups water overnight.
    • In the morning, boil the beans and let simmer until lunch time, or make them in a slow cooker.
  2. For the Steamed Spinach:
    • Steam 1 lb. organic spinach.
  3. For the Cucumber Salad:
    • Peel and chop 1 cup of cucumber into 1-inch cubes.
  4. For Guacamole:
    • Mash 2 ripe avocados and sprinkle with lime juice and salt.
    • Toast tortillas in a toaster or toaster oven.
  5. For the Mint Lassi:
    • Blend fresh yogurt, mint leaves and sugar in blender.
  6. For the Dessert:
    • Cut up melons but serve an hour after the meal.
    • Melon should be eaten separately from other food.

Pinto Bean Roll-Ups


Steamed Spinach

Mint Lassi

Cucumber Salad

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