“When diet is wrong, medicine is of no use; when diet is correct, medicine is of no need.”

Ayurvedic proverb

In the ancient science of Ayurveda, there are six tastes that combine to create all the flavors of food, drinks, and experiences. They are: sweet, sour, salty, pungent, bitter, and astringent. Each of the tastes is a combination of the five elements, and they affect the balance (or imbalance) of the elements as well as the doshas: vata, pitta, and kapha. Just to review, the doshas are combinations of the elements and create all of the functions, forms, transformations, and expressions of life on every level in unique ways. For us to stay balanced physically, mentally, and emotionally, we need to be balanced in the elements – in other words, qualities that we take in. Taste is a signal to us of how a substance will affect us on the physical, mental, emotional, and spiritual levels. Let’s take a closer look.

Last month, I offered an overview of all six tastes. This month, we’ll be focusing on madhura, or sweet: 

Throughout human history, the sweet taste has been coveted. When fruit is in season, we (along with other animals) enjoy the abundance, bulking up a bit of our stores before the harder seasons. Sweet nurtures life. It builds, soothes, and increases liquids, fullness, and heaviness, while also calming us down. Keep in mind this is the naturally-sweet taste of starchy vegetables, grains, fruit, honey, dairy, or nuts, not human-made refined sugars and sweeteners in large quantities. Until recent human history, we learned to enjoy this taste in the small amounts we could get it. Now, it is the dominant flavor on the market and menu. Once you cut back (or cut out) refined sweets and move to whole foods, your palette will naturally adjust. 

The elements associated with the sweet taste are earth and water. Like these elements, the sweet taste builds and nourishes tissues and (in excess) thickens mucus and plasma, causing congestion. In Ayurvedic medicine, the sweet taste is recommended for those who are weak or emaciated, the elderly, and those with vata and pitta imbalances. Sweet taste will aggravate the kapha dosha because kapha is also a combination of the water and earth elements. An overindulgence in sweet can create sluggishness, lethargy, heaviness, weight gain, and slow digestion. On the other hand, a proper amount of sweet in one’s diet brings love, satisfaction, calm, and steady energy throughout the day, and helps sustain a healthy weight.

I recommend sweet foods to those feeling ungrounded, scattered, or anxious; or those who need nourishment in their lymphatic tissue (think breast-feeding mothers); and those who are vata or pitta aggravated. Sweet herbs and spices, such as fennel, cinnamon, cardamom, rose, nutmeg, or clove, improve and calm digestive issues. 

Whole grains, milk, and sweet fruits are predominantly sweet, as are root vegetables, milk, nuts, and seeds. Dairy and nut milks should be warmed and lightly spiced for best digestion. A bit of warm milk with nutmeg, turmeric, and honey before bed can help with insomnia. Whole grains – such as quinoa, wheat berries, farro, rice, brown rice, barley, and oats, even millet, buckwheat, and rye – are sweet and rich in healthy carbohydrates and B vitamins to support the nervous system and brain. Fruits, such as berries, apricots, coconut, melons, dates, mangoes, and papaya, are excellent sweet fruits. As always, eat fruits and vegetables that are local, seasonal, and in moderation.  

One of my favorite sweet foods to enjoy during the winter months are beets. As Ayurveda encourages balancing all six tastes into each meal, I prefer to prepare my beet dishes in a savory way. Try this recipe on a day you need (or want to share!) extra warm nourishment. 

Brilliant Beet Soup

Serves 6-8

Ingredients

• 2 tbsps coconut oil
• 1 medium leek chopped fine
• 1 ½ lbs beets, trimmed and cut into ½-inch cubes (about 4 cups)
• 2 tbsps grated ginger root
• 1 tbsp grated fresh turmeric root
• 2 13-oz cans full fat coconut milk
• 2 cups water or vegetable stock
• 1 tbsp sea salt
• 1 cup whole raw cashews
• 2 tbsps lime juice + 1 whole lime cut into wedges for garnish
• ¼ cup cilantro leaves for garnish

Directions

1. In a large stockpot, heat the oil over medium-high heat. Sauté the leeks until translucent and soft, 3-4 minutes. Add the beets, ginger, and turmeric, and cook 5 more minutes, or until vibrant in color and quite fragrant.
2. Add the stock and salt into the pot, stirring well to incorporate all the goodness. Bring to a boil, then reduce to simmer, cover, and cook until the beets are tender, about 25 minutes. 
3. Once the beets are tender, add the coconut milk, stirring and simmering for about 5 minutes. 
4. Turn off the heat, stir in the lime juice, and taste for seasoning. Puree until very smooth, five minutes max. Be careful not to overheat or overcook the coconut milk as it can “break” or separate easily. 
5. Remove from the heat. 
6. With an immersion blender, or in a high-powered stand blender, puree the soup and blend in the cashews. 
7. Add lime juice, salt, and black pepper to taste. 
8. Garnish with cilantro leaves and a few lime wedges.