Guest post by Emma Frattasio, with photographs by Nayana Peterhans

photo credit: Nayana Peterhans

Though we often notice the five elements (space, air, fire, earth & water)  in our surroundings, we seldom acknowledge their presence in our beings and the food we eat.  The Ayurvedic Doshas (Pitta, Kapha, Vata) that constitute us, largely reflect this notion. Certain Doshas or elements are more prevalent in us depending on the type of day;  luckily we can use food to help balance any of their manifestations. Often times the Doshas that pertain to us transcend physical and mental barriers. For example, Pitta, or fire people, tend to be  powerful by nature with corresponding muscular builds. Warm, sunny days like today can lead to imbalances in our fiery counterparts which increases the need for foods with cooling properties or high quantities of water (Kapha).

photo credit: Nayana Peterhans

Here at Sophia Camp (a feminine leadership program), as an introduction to self discovery, we have learned about the Doshas/ five elements and how they act in nature, our phenotypes and our personalities. Today, at the Point Loma Native Plant Garden, we explored the local ecosystem and noticed the recurring theme of Pitta in San Diego wildlife. We studied the different botanicals and learned how native peoples exploited the various elements in their environment to survive southern California’s desert climate.

While we detected characteristics of fire, we subsequently experienced rising temperatures within ourselves. Thankfully, we picnicked on a refreshing lunch of cabbage wraps, cucumber salad and coconut water to neutralize the augmented heat. This approach can easily be used in life: in cases of extremism we must always remember to take a deep breath and come back to our balance.

Sophia’s Summer Wraps

Ingredients:

1) Napa Cabbage
2) Carrots
3) Zucchini
4) Sprouts
5) Avocado
6) Provolone Cheese
7)  Mayo (we used Vegenaise)

Instructions:
Shred the carrots and the zucchini. Lay out the cabbage leaves. Place a piece of cheese on each leaf. Spread a dollop of mayo. Layer on a slice of avocado. Spoon the carrots and zucchini over that. Top with a pinch of sprouts. Carefully roll the leaf folding from the top to the bottom, be sure to roll tightly then close with a toothpick.

Editor’s Note: Collard Greens make a better wrap than Napa cabbage, as it shapes and holds better. Napa cabbage is best used as a sup rather than trying to make it like a burrito. 

Thank you Emma and Nayana for a great post. More than that, thank you for bringing your brilliance to our Sophia Camp this summer! We are better now because you you are in our lives. You have truly touched our hearts.  Namaste!