Ayurveda Newsletter May 2026

Autumn is Vata season – characterised by qualities that are dry, light, cool, rough, and mobile. Autumn asks us to slow down, turn inward and gather our resources, As the air shifts and the wind picks up, these same qualities can accumulate in the body, showing up as dry skin, irregular digestion, disturbed sleep, anxiety, or scattered energy. The antidote is to favour the opposite – warmth, moisture, regularity, and groundedness.

Suggestions are to:

- Rise and rest at consistent times

- Favour warm and cooked foods (think soups, stews, root
vegetables, and healthy fats such as ghee, coconut oil, and
sesame oil.

- Reduce raw, cold, or overly light meals

- Abyhangha or warm oil self-massage is one of the most
nourishing practises you can adopt – it sooths he nervous
system and counters the drying influence of Vata. Organic cold pressed sesame oil is as good as any, but if you wish to use a fancier oil look at the Aum range.

- Keep warm and stay hydrated with warm herbal teas – ginger, cinnamon and liquorice are lovely for this time of the year.

- Build in moments of stillness. We naturally are drawn to slower yoga practises such as Yin and restorative.

Gene Biological Testing -
Modern science and ancient wisdom

Genetic testing reveals how your body repairs cells, processes key
nutrients, and manages inflammation – the hidden drivers on how
fast or slow we age. It is your biological blueprint that you can refer
to for life. Layered with Ayurvedic insight into your unique constitution, this knowledge becomes a longevity tool, helping to make the individual lifestyle choices.

The gene report is easy to understand and prioritises lifestyle choices such as food, movement, supplements, sleep plus your genetic disposition to diseases. It takes the guess work out offering truly personalised care to sustain health throughout your life. This is a gift to yourself, or your children, that can be life changing. For more info call Perry 

Phone: 021488054 or email: perry@ayurvedahealth.co.nz

Recipe – Green Risotto with Asian Greens

A creamy, vibrant risotto packed with bok choy, gai lan, and spinach
— finished with a hit of ginger and sesame for an East-meets-Italy
bowl of comfort.

Ingredients
1 1/2 cup arborio rice
5 cup vegetable or chicken stock, warm
3 cup bok choy, roughly chopped
2 cup gai lan (Chinese broccoli), stems sliced, leaves torn 2 cup baby
spinach
1/2 cup dry white wine
1 brown onion, finely diced
3 garlic cloves, minced
2 tsp fresh ginger, grated
3 tbsp ghee or butter
2 tbsp olive oil
1/2 cup parmesan or pecorino, finely grated
1 tsp sesame oil
1 tbsp soy sauce or tamari
1 salt and white pepper
1 tbsp toasted sesame seeds, to serve
2 spring onions, thinly sliced, to serve
Steps

1. Bring a small pot of salted water to the boil. Blanch the 2 cup
Chinese broccoli, stems sliced, leaves torn stems for 2 minutes,
then add the leaves for 30 seconds. Drain and refresh under
cold water. Set aside.

2. Blend 2 cup baby spinach and the blanched gai lan with a
splash of stock until smooth and vivid green. Season lightly and
set aside — this goes in at the end to keep the colour bright.

3. In a wide, heavy-based pan, heat 2 tbsp olive oil over medium
heat. Add 1 brown onion, finely diced and cook until soft and
translucent, about 5 minutes. Add 3 garlic cloves, minced and 2
tsp fresh ginger, grated and cook for 1 more minute.

4. Add 1 1/2 cup arborio rice to the pan and stir to coat in the oil.
Toast for 2 minutes until the grains look slightly translucent at
the edges.

5. Pour in 1/2 cup dry white wine and stir until fully absorbed.

6. Add 5 cup vegetable or chicken stock, warm one ladle at a time,
stirring frequently and waiting until each addition is absorbed
before adding the next. Continue for about 18–20 minutes until
the rice is creamy and just al dente.

7. About 5 minutes before the rice is done, stir in 3 cup bok choy,
roughly chopped and let it wilt into the risotto as you add the
last ladles of stock.

8. Remove from heat. Stir in the green purée, 3 tbsp butter or
ghee, 1/2 cup parmesan or pecorino, finely grated, 1 tsp
sesame oil, and 1 tbsp soy sauce or tamari. Taste and adjust
with 1 salt and white pepper. The risotto should be loose and
flowing — add a splash more stock if needed.

Spoon into warm bowls and top with 1 tbsp toasted sesame
seeds, to serve and 2 spring onions, thinly sliced, to serve. A
drizzle of extra sesame oil or a few chilli flakes are great here
too.

A lovely autumn dish for right now- the warming ginger and sesame
oil combined with the grounding rice make it well suited to
supporting Vata as the season shifts.

Ayu Perfume

I am now stocking some of this product through my website. For Autumn consider perfume with earthy notes that invoke calm. Warm woods, soft resins and gentle spices that help create stability. Also subtle florals that soften and comfort. Recommended are Sufi, Blue Lotus and Carnal – all pacifying for Vata.

Yoga Offerings

I would really like to offer a Yoga restorative practise that focuses
on joint health with a restorative vibe in late June.

The date would be: Saturday June the 27th at 3pm to 4.30pm, It would be an asana practise with some Ayurvedic wisdom threaded through the dialogue. Held at Flourish studio in Takapuna – cost $40.
A small and cozy studio numbers are limited. Message me:
Phone: 021488054 or email: perry@ayurvedahealth.co.nz
 

Some Beautiful Music

Gorgeous, heartfelt, and serene. Love
frequency – let us share

Quote I Love

Darkness deserves gratitude. It is the alleluia point at
which we learn to understand that all growth does not take place in the sunlight. - Joan Chittister

Namaste - Perry 🙏