December Chill

December is finally here! It’s the season of lights, giving, and love. There’s a chill in the air as we huddle with our loved ones and take in glory of the solstice. The sun tucks away earlier as we make our way home to our loved ones.

December is a month of late-night parties with friends. It’s a time when we must be mindful of our bodies and its desires but we must also learn to move in the rhythm of the what’s happening around us. Otherwise we will cause ourselves greater stress.


It’s a sentimental month when children return home from school, brothers and sisters from their homes in other places, or grandparents come to meet a grandchild for the very first time. It is also a month where we take the time to remember the sound of the laugh of those we’ve lost. We come to appreciate the moments we have with the people that surround us. Remember that some may suffer from Seasonal Affective Disorder and will need to schedule time outside while the sun is out in order the counter the affects of the disorder. If you find that you or someone you know is showing signs of depression, please seek help from a medical professional.


December is a month of hibernation for animals in the wild. The air is cold and isn’t conducive to strenuous exercise. Therefore, it at this time that the three Doshas re-focus their eating to better serve their bodies for the winter. Kapha Dosha should avoid heavy milks and creams during this time this will lead to a buildup of mucus. Vata Dosha must remember to stay hydrated at this time as the dry weather can be harsh. Pitta Dosha must remember to eat on time in order to maintain balance during this time of year.

MULLED WINE – is a spiced, warm alcoholic drink originally from Scandinavia. It was originally made to revive messengers and postmen who traveled in the cold!


  • 2 cups red wine (Cabernet Sauvignon)

  • 2 cups apple cider

  • 2 tbsp mulling spices

  • 3 tbsp peeled and grated fresh ginger, packed

  • 2 tbsp orange peel


  1. Stir together all ingredients in a saucepan. Heat on low/medium heat until mixture is bubbling.

  2. Once bubbling, let simmer for at least a half hour, or longer. Strain before serving.

If after simmering you find the ginger flavor to be too strong, you can add equal quantities of wine and cider and heat to slightly dilute. That said if you're not sure on how you'll feel about ginger's bite here, I suggest starting with a smaller quantity of grated ginger and tasting throughout to see if you'd like to add more.

Alyssa, “Ginger Mulled Wine”,, October 18, 2016,

Stay warm this Holiday Season. Remember to listen to you your body and provide it the utmost care. From all of us at L’Esprit Therapy, have a Happy Holiday!

#winter #sugar #food #health #fruit #ayurvedictherapy #ayurvedic #ancientindia #ayurveda #stress #meditation #spice #december

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