Monthly Updatesㅤㅤㅤㅤㅤㅤㅤㅤ

They are now drinking lemon juice from the farm and occasionally some buttermilk to keep cool. The Humane Home  »  Blog  »  Monthly Updates Monthly Updates April 2026​ · AuroOrchard Poultry This has been a tough month for our birds as the heat starts to rise. They are now drinking lemon juice from the farm and occasionally some buttermilk to keep cool. The Humane Certification International (CHI) paperwork is complete and we were given the certificate. Our youngest flock is doing well and coping well too with the heat. We are now installing some exhaust fans in the poultry to keep them cooler as the heat continues to increase. Vegetable garden We continue working on mulching and green manure plantation. Managing irrigation has become crucial and challenging as water demand rises and  many drips and sprinkler systems need regular maintenance. The soil is drying up and some rains would be a big relief. We are planting turmeric and ginger in some new fields. Orchards This month we focussed on mulching the young orchards which involves pruning of mexican sunflower, glyricidia, subabool and acacia. We are also paying attention to drip lines, adding more where needed and fixing damages. Avocado watering is also being done regularly for a good fruit set. Papaya orchards have suffered greatly and we are hardly left with any good Papaya. We will start a new plantation in an entirely new location in June. Seeds & Nursery We collected many seeds this month, stocking up for the year. Our team is trying different ways of protecting the young saplings from rats and squirrels. As the heat rises, the saplings are growing faster, needing faster planting, faster preparation and so on, making us slow down the sowing rhythm, also as work rhythm adjusts to the intense sun. We continue to propagate saplings in the nursery and prepare for June-July planting. Abundance We are grateful to have a wonderful team working relentlessly in maintaining stock and trying new recipes with all the abundance from the farm. This month we have added Brinjal spread, Aam Panna and Celery Juice to the list. There is a wide-variety of juices and syrups from farm produce to help you keep cool and hydrated. Now preparing for the mango season! Research & Education This month we hosted a diversity of educational sessions- on seeds, mushroom cultivation and natural beekeeping. It is wonderful to see a community come together in the spirit of sharing and learning. We are committed to continuing hosting these sessions and invite everyone who would like to offer a session or participate. Please write to us if you are interested. We are also in the process of re-installing our water meters that were removed after the land-exchange. Testing is currently underway for communication and data storage. March 2026​ Poultry AuroOrchard Poultry is now Certified Humane. We just completed the certification process of the Certified Humane International (CHI) program. We said goodbye to our second flock of brown birds in February to make space for the young laying birds (the fifth flock!). We also received the sixth flock of one-day old chicks. We are still completing some paperwork for Certification Humane International (CHI) and anticipating that the certification will be given next month. Overall, over the last few months, the poultry work has become really organised with more help from some new team members and great information from an excellent resource pool from CHI. As summer is approaching, the egg consumption has dropped and we are reaching out to multiple people to see how best to distribute the eggs in and around Auroville. Any help in this regard will be greatly appreciated. Vegetable garden We had a wonderful winter with diverse crops. As heat rises, irrigation and mulching become essential. We are planting Sunnhemp to prepare beds for June–July (Aadi masam), while continuing pumpkin, long beans, brinjal, ladies fingers, and basil for summer, and planting ginger and turmeric. Orchards All eyes on Mango, Avocado, Jackfruit, Ramphal, Soursop, Pomelo flowering and fruiting. The young orchards are growing well and we are working to compost and mulch them, to prepare the soil for summer. Our papaya trees are suffering from a virus (Mosaic or Ringspot) and this has severely affected the production. Most of the trees now need replacement which means our papaya production this summer will drop significantly. We are organising to plant more trees in the coming months. Seeds & Nursery We continue to save seeds, although small animals and birds have made it very challenging this year to keep seeds– fruits and pods are destroyed before any seed can set. Despite this, our nursery team continues the work diligently. We just started some Cacao from seed. We also have some thai ginger, lemongrass, etc. in the nursery at different growing stages. Abundance Our team has been busy with preserving Rosella, Turmeric, Mango Ginger, Red Chili, Rugula, Celery, drying flowers, replenishing stocks of tea, cashew butter, syrups and so on. It has been a wonderfully busy year with many products and very encouraging feedback from the community. We are now consolidating the team, organising better, reviewing which products we should focus on and preparing for the abundance of fruits as summer approaches. Research & Education Since the end of last month, we have been hosting what we are now calling the AuroOrchard Learning Space. This month, we had sessions on composting, the art of fermentation, celebrating fruit diversity, introduction to syntropic agriculture and introduction to community-scale market gardening. All the sessions have had an overwhelmingly encouraging response which shows that there is a growing need for open learning spaces for agricultural education. These spaces are also open for anyone interested in sharing their passion and skills in the arts and sciences of the land, society and self. Febuary 2026​ Poultry We had the first audit and inspection of our poultry from Certified Humane International. The inspector appreciated the work being done with the poultry on the farm and gave some really

Sweet Potato & Pumpkin Gnocchi with Basil Pesto

This summer, I’m trying to find more ways than the simple boil-and-eat way of consuming sweet potatoes from AuroOrchard. I love sweet potatoes and that’s the least I can do for this humble tuber! Home  »  Blog  »  Sweet Potato & Pumpkin Gnocchi with Basil Pesto Sweet Potato & Pumpkin Gnocchi with Basil Pesto April 2026 · Anuja Khokhani This summer, I’m trying to find more ways than the simple boil-and-eat way of consuming sweet potatoes from AuroOrchard. I love sweet potatoes and that’s the least I can do for this humble tuber! This is one of the quickest and easiest ways to use sweet potatoes – this dish came together in about 30 minutes and was gobbled up in 10! Here’s what you need to make the gnocchi – Ingredients 350g boiled sweet potato, mashed smooth 100g boiled pumpkin (with a pinch of turmeric), mashed 40g whole wheat flour Salt, to taste Butter 1 tbsp 40g basil pesto Grated cheese (Parmesan or any cheese you like) Sun-dried tomatoes (optional) Method In a bowl, combine the mashed sweet potato and pumpkin. Add salt and mix well. Add in the whole wheat flour and bring everything together into a soft dough. Avoid overworking or adding more flour to this. Divide this dough into portions and roll each into long ropes (about 1-2 cm thick) and then cut into small bite-sized pieces. You can leave them in this pillow shaped pieces or or lightly press with a fork to create ridges While you’re shaping the gnocchi, bring a pot of salted water to a gentle boil. Drop the gnocchi in batches into boiling water. Once they float to the surface, let them cook for another 30–60 seconds, then remove. In a pan, heat up the butter and saute the pesto slightly. Then add the cooked gnocchi and toss gently with the pesto until coated. Add some of the pasta water for a slightly creamy consistency and turn off the stove.  Fold in the sun-dried tomato and serve in a bowl, garnished with some cheese. Previous ArticleNext Article Featured Articles Monthly Updatesㅤㅤㅤㅤㅤㅤㅤㅤ 29 Apr 2026 Sweet Potato & Pumpkin Gnocchi with Basil Pesto 28 Apr 2026 Salt: How a Tiny Crystal Took Over Our Meals 28 Apr 2026 The Six Seasons of Aurovilleㅤㅤㅤㅤ 28 Apr 2026

Salt: How a Tiny Crystal Took Over Our Meals

Have you ever wondered what foods you could actually eat without salt? How did this tiny crystal become such a central part of our meals? Home  »  Blog  »  Salt: How a Tiny Crystal Took Over Our Meals Salt: How a Tiny Crystal Took Over Our Meals April 2026 · Charan GP Have you ever wondered what foods you could actually eat without salt? How did this tiny crystal become such a central part of our meals? Over time, salt found its way into our kitchens and food outlets, quietly becoming an assumed necessity in many meals. We often think it is essential to our health, yet its presence is so familiar that few of us pause to question it. I have been salt-free for nearly four years, and during this time, my blood markers have consistently remained normal, without any sodium deficiency. My body naturally gets the sodium it requires from fruits and raw foods, without any added salt. Salt in History Salt has been valued by humans for thousands of years. Archaeological evidence shows that humans were mining and using salt at least 8,000 years ago during the early days of agriculture. As people began storing and preserving surplus crops and meat, salt became essential for preventing spoilage. It allowed food to survive long journeys, harsh seasons, and trade routes. This gave salt enormous economic and strategic value. Roman soldiers were sometimes paid in salt, giving rise to the word salary. Centuries later, salt became a symbol of control and resistance, most famously during Gandhi’s Salt March. Salt became deeply embedded in human culture because of food preservation, trade, and survival needs. In modern times, refrigeration and storage have replaced that role, but salt remains central to our meals, largely due to habit, taste, and the subtle addiction it creates. Humans and Salt: A Unique Relationship No other species seasons its food. Animals eat what nature provides, obtaining minerals naturally from plants, water, and soil. Humans are the only species that isolates, refines, and adds salt back into their meals. Salt stimulates appetite, encourages us to eat more than the body actually needs, and subtly keeps us returning to it meal after meal. My Experience Without Salt When I shifted fully into eating raw foods, my meals became simple: fruits in the morning, fruits in the evening, and salad in the afternoon. I never felt the need to add salt. Salt naturally left my diet without effort. In fruits, I simply did not add any. In salads, I knew that adding salt would draw out the liquid, so it was unnecessary. Over time, salt quietly lost its place. Today, I cannot eat food with added salt; it overwhelms my taste buds. Without salt, I can fully taste the vegetables, fruits, and raw foods I eat. Food that once felt bland now feels complete. Sodium and Salt: A Medical Perspective People consume salt mainly to provide sodium chloride, which is necessary in small amounts for nerve function, fluid balance, and other physiological processes. However, the sodium the body requires is already naturally present in whole foods, such as fruits, vegetables, and leafy greens, without needing added table salt. Recommended Limits versus Reality Health guidelines suggest no more than 5 grams of salt per day, roughly one flat teaspoon, including all sources. This is the combined amount from cooking, snacks, and processed foods. In reality, most people consume far more: Cheese: one-third to one-half teaspoon per two slices Packaged snacks or chips: half a teaspoon or more One restaurant meal: one to two teaspoons or more Salt inside the body pulls water toward itself. The body responds by holding extra water to dilute it. Over time, this water retention can strain arteries, thicken the blood, and burden the kidneys and heart. Salt preserves food, and inside the body, it acts in much the same way: storing water, affecting circulation, and stimulating appetite. Observing Salt Intake My invitation is simply to notice the amount of salt being taken in during a day. This includes not only what is added to food but also the salt already present in packaged foods, snacks, and meals prepared by others. It is also interesting to see what foods can be eaten without salt, quietly observing and exploring. Previous ArticleNext Article Featured Articles Monthly Updatesㅤㅤㅤㅤㅤㅤㅤㅤ 29 Apr 2026 Sweet Potato & Pumpkin Gnocchi with Basil Pesto 28 Apr 2026 Salt: How a Tiny Crystal Took Over Our Meals 28 Apr 2026 The Six Seasons of Aurovilleㅤㅤㅤㅤ 28 Apr 2026

The Six Seasons of Aurovilleㅤㅤㅤㅤ

Does Auroville only have one long summer season? That is how it feels. But even the subtle differences make a lot of difference in farming. When I came to Auroville in 2019, I had only farmed in the mountains. I was used to four distinct Home  »  Blog  »  The Six Seasons of Auroville The Six Seasons of Auroville April 2026 · Anshul Aggarwal Does Auroville only have one long summer season? That is how it feels. But even the subtle differences make a lot of difference in farming. When I came to Auroville in 2019, I had only farmed in the mountains. I was used to four distinct seasons- of course with their own subtleties, but still the distinction between summer, autumn, winter, spring was quite pronounced. It took me about two years to understand that Auroville actually has six seasons! We have been planning our crops based on this understanding since 2022. Only much later, and recently, I found out that ancient Tamizh literature like Tolkaapiyam, also identifies six seasons for Tamil Nadu. This system of six seasons is called Paruvangal. Each season lasts exactly two Tamizh months, beginning with the Tamizh New Year in mid-April. Interestingly, my observations align perfectly with this age-old system.  I will first describe how I observe seasons. The typical cycle of seasons is based on the position of the Earth in relationship to the Sun. The four main events in this yearly cycle with the Sun are- the two equinoxes, where the Earth is in perfect alignment with the Sun and the two solstices, where the Earth is tilted closest or farthest from the Sun. Since we are very close to the equator (12 degrees North) in Auroville, we don’t see the pronounced effects of these movements, and yet there are subtle changes.  We can use the visual of breathing in and out- the most fundamental cycle that we experience. As the Earth moves in her cycle, it too breathes in and out. The beginning of the in-breath starts with the Autumn Equinox (September 21st)*. This is the period of going inwards, the year is winding down, we begin to reflect on the activity so far, some have the need to retreat into contemplation and silence, the land starts to cool down after summer and the rhythm of life becomes more relaxed. The peak of this in-breath comes at the Winter solstice (December 21st), the longest night of the year. In-breath, the period of inner activity continues until Spring Equinox (March 21st). We then move to the out-breath, where life starts to wake up from its slumber, flowers bloom, the land and air start to get warmer, microbes and insects multiply, and there is an impulse for external activity. The peak of this cycle is reached at the Summer solstice (June 21st) and this period itself continues until the Autumn Equinox (September 21st), after which it repeats itself. While these periods and patterns don’t apply as per dates and months in the same way to all locations on the Earth, the principles apply to all places and people. Even if not coordinated with seasons, we can easily observe these cycles in our own life. This is the template on which Auroville’s six seasons are based. The breathing cycle of the Earth * These descriptions apply to all of us in the Northern hemisphere of the planet. These patterns will be the exact opposite for people living in the Southern hemisphere. In the case of Auroville, or perhaps larger Tamil Nadu, the two extreme points are Summer and Monsoon, and, in my scheme, they become the reference for all the other seasons. And due to our location close to the equator as well as our proximity to the oceans, our seasons are not only influenced by solar cycles but also by oceanic and wind phenomena. The correlation of these seasons with the calendar months and the Tamizh Paruvangal is as follows: English calendar Solar event Breath cycle Paruvangal Tamizh calendar Pre-Summer Mid-Feb to Mid-April Spring Equinox Out-breath Pin-pani (Late dew) Masi & Panguni Summer Mid-April to Mid-June – Out-breath Ila-venil (Tender heat) Chittirai & Vaikasi Post-Summer Mid-June to Mid-Aug Summer Solstice Peak of out-breath Mudhu-venil (Mature heat) Ani & Adi Pre-Monsoon Mid-Aug to Mid-Oct Autumn Equinox In-breath Kar (Dark clouds) Avani & Purattasi Monsoon Mid-Oct to Mid-Dec – In-breath Kulir (Cold) Aippasi & Kartikai Post-monsoon Mid-Dec to Mid-Feb Winter Solstice Peak of in-breath Mun-pani (Early dew) Margali & Tai I will now describe what these seasons mean to us and how we organise our work based on them. Pre-Summer Paruvangal: Pin-pani (Late dew) | Tamizh calendar: Masi & Panguni | English calendar: Mid-Feb to Mid-April I will put this as the first as this is right after the Pongal festival in mid-January. The first season of a new cycle, and I will call this Pre-Summer. The days are still a bit short and the mornings and evenings are still cool. During this season, we continue planting summer crops like pumpkins, cucumbers, and gourds from the late previous season. We could continue planting some winter crops like spinach, lettuce etc. but the quality of those in this season is not that great due to hot days. The flavour is different and the texture is harder. During Pre-Summer, life is blooming, we can see a diversity of flowers on crops and trees. This is also the best time to save seeds. This season is closely associated with the Post-monsoon season, the last in the cycle (Mun-pani). Summer Paruvangal: Ila-venil (Tender heat) | Tamizh calendar: Chittirai & Vaikasi | English calendar: Mid-April to Mid-June Then, the sun starts to rise in the sky and the days as well as the nights are warmer. This is what I would call the real Summer. The production during this time starts to be limited to a few crops. It’s not so much due to heat but due to limitation of water and pressure from pests. Like many places

Reflections from Volunteersㅤㅤㅤㅤㅤ

Our effort has been to open the space on the farm for learning agriculture as well as coming into a deeper contact with the land and oneself. We firmly believe the farm to be a site for Integral Education, with ample opportunities for development of the physical, vital, mental, spiritual, as well as the psychic. These are the reflections from some of our past volunteers showing the potential and possibilities of this work. Home  »  Blog  »  Ayurvedic Recommendations for Winter Reflections from Volunteers March 2026 · Anshul Aggarwal Our effort has been to open the space on the farm for learning agriculture as well as coming into a deeper contact with the land and oneself. We firmly believe the farm to be a site for Integral Education, with ample opportunities for development of the physical, vital, mental, spiritual, as well as the psychic. These are the reflections from some of our past volunteers showing the potential and possibilities of this work. My time at Auroorchard was a deeply valuable experience. I find it incredibly important that we spend time on the land – growing, preserving and innovating with food and Auroorchard provides that opportunity!  I found the Auroorchard to be a living lab, where people can execute projects and research that can serve the multitude of projects on the farm, from regenerative farming to cultural paradigm shifts to education.  Thanks to Anshul, Auroorchard takes a holistic approach to food farming, which is essential in both local and global food transitions that we desperately need. I hope the farm can grow, evolve and thrive for many years ahead. — Nikita Bharat, Netherlands AuroOrchard has left my heart full, thanks to the open-hearted people who work there and the mesmerizing beauty of the farm itself. It has been a true pleasure documenting the life of AuroOrchard and diving into the techniques of the natural way of farming. I feel deeply grateful for having been a part of the farm, even for a short period of time. — Taisiia Latypova, Russia I stayed at the farm for a week, and the experience truly stayed with me. I had zero background in farming, yet everyone there welcomed me with warmth and patiently taught me the basics. Every day brought a new learning — not just about farming practices, but about people, their journeys, and the stories they shared while we worked together. Even in that one week, I felt a deep connection to the people and the sense of community on the farm. It was a meaningful and memorable experience. — Sai Kiran, Andhra Pradesh, India I worked at AuroOrchard for a month, really it’s a wonderful experience to me and I gained a lot of knowledge from the farm.And now I am implementing the learnings at my place. And the people who are there are great and provided a lot to me. And everyone who is interested in farming should visit this place. — Ramesh G, Tamil Nadu, India It was amazing volunteering at AuroOrchard. Volunteering brought new learnings about farming, a nourishing breakfast and company of like minded fellows from different walks of life. Anshul used to solve my doubts and was great at doing thought experiments. Guided farm walk also helped a lot. I thoroughly enjoyed being at the farm. I saw so many birds I had not even known and made some great friends too. Thanks again for the opportunity ! — Abhijeet Kulkarni, Maharashtra, India It’s a simple truth that AuroOrchard made me feel far more deeply than I ever had before. My weeks at AuroOrchard showed me how every role, no matter how small or humble, becomes meaningful when directed toward a shared purpose: growing food for the community in the most natural and conscious way possible. During my stay, I listened to locals, Aurovilians, volunteers, travellers and tourists. Everyone carried a fragment of the larger story: a story shaped by the vision of The Mother and Sri Aurobindo, rooted in inner evolution, collective harmony, and the aspiration to manifest a more conscious world. Auroville itself is built on this experiment of human unity, and AuroOrchard reflects that ideal in the soil, the sweat, and the spirit of everyday work. The people I met now long-standing acquaintances and friends were bound not by background but by shared values. Together we watched sunrises on days that began in quiet reflection and sunsets that carried the satisfaction of honest labour. Even the pre-monsoon showers felt like a blessing, softening the earth we were working to nurture. We weeded, mulched, composted, pruned Malabar spinach. Simple tasks, yet profoundly grounding. Anshul’s guidance, the helpfulness of every volunteer and worker contributed in their own way. And that’s the beauty of the place: there is space for all, for every profession, every stage of life, every wandering soul seeking meaning or direction. Volunteering here isn’t just service; it is a form of education. You learn what it truly takes to bring food to a table. You learn to value every grain, every leaf, and the labour behind it. You learn the quiet art of not wasting. You learn the power of a community that gives because giving is part of living. Not everyone can give time, not everyone can give resources—but each of us can give something. And each offering, however small, helps sustain spaces like AuroOrchard spaces that heal the earth, and in many ways, heal us too. If you ever wish to reconnect with the essentials nature, community, purpose let Auroville hold you for a while. And let AuroOrchard put your hands back into the soil. It has a way of changing you, gently, irrevocably. — Rashmika Rajaram, Karnataka, India AuroOrchard means everything to us because it’s where we met. Living together for a love of health, AuroOrchard couldn’t have been a more profound farm to put our feet, hands, heart & mind in all things Nature. With Anshul at the helm and incredibly kindred volunteer souls, this place is

Certified Humane International program …

We have been working on this certification for the last 6 months, and our poultry has gone through significant improvements with support from a wonderful pool of resource people who deeply care about ethics of animal care in agriculture. This ce Home  »  Blog  »  Certified Humane International program for the Poultry Certified Humane International program for the Poultry March 2026 · Anshul Aggarwal AuroOrchard has just completed the certification process of the Certified Humane International (CHI) program. We have been working on this certification for the last 6 months, and our poultry has gone through significant improvements with support from a wonderful pool of resource people who deeply care about ethics of animal care in agriculture. This certification is quite stringent with a great deal of paperwork, in-person inspection and annual audits. The CHI standards are quite extensive and detailed and have given us a strong foundation and reference to build on. You can read more about CHI standards here. This process has also helped us know more about the conversation on ethical poultry farming in the world, and how different farmers around the world are practicing this in their own ways based on their context and resources.  While the certificate in itself is not a big achievement,  it affirms our commitment to an unending pursuit of growing the highest quality food for Auroville. Our sincere gratitude to our wonderful community for their support and encouragement in doing this work.   You can find some answers to common questions on AuroOrchard eggs here. Previous Article Featured Articles Monthly Updatesㅤㅤㅤㅤㅤㅤㅤㅤ 25 Mar 2026 Year-end updatesㅤㅤㅤㅤㅤㅤㅤㅤ 20 Dec 2025 Certified Humane International program … 27 Mar 2026 Time to Summernate: Ayurveda Healthy Tips by 26 Mar 2026

Time to Summernate: Ayurveda Healthy Tips …

According to Ayurveda, the qualities of summer are hot, sharp, and penetrating. That’s why our pitta dosha – the subtle fire that controls metabolism and transformation – can cause us to overheat. The sun saps the energy from the body, from the plants and the earth, increasing heat and dryness.   Home  »  Blog  »  Time to Summernate: Ayurveda Healthy Tips by Dr. Be Time to Summernate: Ayurveda Healthy Tips by Dr. Be March 2026 · Dr. Be According to Ayurveda, the qualities of summer are hot, sharp, and penetrating. That’s why our pitta dosha – the subtle fire that controls metabolism and transformation – can cause us to overheat. The sun saps the energy from the body, from the plants and the earth, increasing heat and dryness. Pitta needs to be looked after to maintain a good energy, mental clarity, joyfulness, good digestion and blood circulation, a beautiful glow on the skin and a sound sleep. When Pitta is out of balance it will give skin problems, hot flashes, exhaustion, indigestion or loose stool. Emotionally, excess Pitta manifests through irritation, short-temper, impatience, judgement/criticism, perfectionism… Before Pitta reaches uncontrollable heights, remain cool, calm and pamper the liver: With the food: As Agni (digestive fire) weakens, it is better to eat light, unctuous (slightly oily), cooling food such as salads and juices. Favorable taste: Bitter taste, Sweet taste (to take moderately in case of diabetes and high triglycerides). Salty taste should be taken reasonably Drink water stored in earthen pot Raw food/salads are taken at lunch mainly Proteins: mungdal, chickpeas, beans, sprouts, nuts and seeds, non-veg: white meat, fish, seashell, dairies for breakfast or lunch, eggs Cereals for energy: jasmine rice, barley, red rice, millet (fermented ragi) Vegetables: pumpkin, bittergourd, bottlegourd, snakegourd, ashgourd, cucumber (taken separately), salads, green leafy vegetables, broccoli, cabbage, celery, carrots, drumstick (moringa), zucchini, plantain Fruits: amla, pomegranate, banana, ramphala, chiku, papaya, apple, grape, date, watermelon and melon (to be taken separately), coconut Beverages: buttermilk, sweet lassi, coconut water, mint, lemongrass, cardamom, chamomile, nannari (sarsaparilla), amla juice, watermelon juice, vegetable juice, cucumber milk (blend ½ cup of peeled cucumber in 1 cup of milk – cow or other veg milk – with a pinch of sugar), electrolyte (1 lemon juice + 1tsp of sugar + 1 pinch salt in a glass of water), Lipids: ghee, olive or sunflower or coconut oil Spices: cumin, coriander, black pepper, turmeric, fennel seeds, fresh aromatic herbs (dill, coriander, fennel, mint, parsley, saffron) Avoid: Pungent and sour tastes (especially for people who are Pitta dominant) Pitta increasing items: chillies, fermented food (apart from idli and dosai), deep-fried, sour buttermilk or curd, red meat, alcohol (strong liquor, red wine), coffee … Drinking beverages coming from the fridge or freezer during meals Ice-cream at the end of a meal (best to be taken when the digestion is finished, around 4pm) Routine to favour: Avoid direct sun contact specially between 11am and 4pm, and protect from the heat by keeping a humid towel/cap on the head A nap of half an hour after lunch is allowed Body massage with coconut oil – if there’s no time every day to apply oil on the body, then massage ears, hands and feet + pour 4-5 drops of coconut oil on the fontanelle Bath with cool water and apply a paste of sandalwood on the face, heart and lower abdomen (these are the 3 main parts that should remain fresh to maintain the coolness in the whole body); foot bath in the evening with vetiver roots, rose water or hibiscus flowers Swimming, aquagym, any water activities. Qi-Gong, Tai Chi, light running: max 30 minutes early morning or late evening; walks in green environment, forest Soft yoga, pranayama (Sheetali, Sheetakari, ida nadi inhalation-left nostril inhalation), meditation with Gayatri mantra Walk under the moonlight, full moon bath Wear loose and comfortable cotton or linen clothes (white, blue, green, gray colours) Cooling jewellery: sandalwood beads, jade, pearl, amethyst crystals, moonstone, silver, aquamarine To refresh the ambiance use lemon or orange peel, jasmine flowers, lavender, wet cloth hanging at the open window, vetiver curtains Cooling plants for the summer: Amalaki – Amla: refrigerant and full of Vitamin C, rejuvenating fruit Aloe vera: rejuvenates blood and tissues Aegle Marmelos – Bael fruit: make juice from the pulp and decoction with leaves, it calms body and mind. It is slightly laxative, do not take during pregnancy Coriander: seeds soaked in water for urinary infections, kidney weakness Red Hibiscus: leaves and flowers for shampoo and conditioner; flowers for herbal tea Manduka parni – Centella asiatica leaves: rejuvenating and tonic for brain and nerves Pudina – Mint leaves: herbal tea or dishes Radha consciousness – Clitoria Terneata flowers: herbal tea or juice Sarsaparilla – Nannari syrup: soothing and cooling Shataavari – Asparagus racemosus: cooling, calming Pitta, very good for Vata women to harmonize hormones Vetiver roots: for bathing Yashtimadhu – Licorice: to refresh the body and to calm irritation, inflammation or ulcer in the digestive tract Wishing you a nurturing and loving winterBe @ Sante PS: all these recommendations are more elaborated in my book “Take care of yourself with Ayurveda”, available at Maroma in Aspiration, the bookshop of Visitor Centre and Auroville Press Publishers in Aspiration Previous Article Featured Articles Monthly Updatesㅤㅤㅤㅤㅤㅤㅤㅤ 25 Mar 2026 Year-end updatesㅤㅤㅤㅤㅤㅤㅤㅤ 20 Dec 2025 Time to Summernate: Ayurveda Healthy Tips by 26 Mar 2026 Eating With the Daylightㅤㅤㅤㅤㅤ 26 Mar 2026

Eating With the Daylightㅤㅤㅤㅤㅤ

Life on Earth moves in a rhythm shaped by the sun. As daylight arrives, nature slowly comes alive. Birds begin to chirp, plants respond to light, and activity across ecosystems increases. As the sun rises higher, energy builds. Around midday, this energy reaches its peak. As evening approaches and the sun begins to set, activity gradually slows, preparing all living beings for rest. Home  »  Blog  »  Eating With the Daylight Eating With the Daylight March 2026 · Charan GP “Insights into the connection between sunlight, circadian rhythm, and the body’s digestive and sleep cycles.” Life on Earth moves in a rhythm shaped by the sun. As daylight arrives, nature slowly comes alive. Birds begin to chirp, plants respond to light, and activity across ecosystems increases. As the sun rises higher, energy builds. Around midday, this energy reaches its peak. As evening approaches and the sun begins to set, activity gradually slows, preparing all living beings for rest. The human body is deeply connected to this same rhythm. This daily cycle of light and darkness regulates what is known as the circadian rhythm, the internal body clock that influences sleep, wakefulness, hormone release, digestion, metabolism, and repair processes. The body does not function randomly. It responds continuously to the presence or absence of light. Sunlight and Digestive Capacity One important aspect of circadian rhythm is digestion. Digestive strength is closely aligned with daylight. As the sun rises and energy increases, the body’s ability to digest, absorb, and metabolise food also increases. Around late morning to early afternoon, when the sun is near its peak, digestive activity is at its strongest. As the day moves toward sunset, digestive capacity naturally declines. When food is eaten late in the evening, the body must stay active digesting at a time meant for slowing down, repair, and rest. Energy that could support deep sleep is instead diverted toward digestion. Many people notice this through experience. After eating a heavy meal at night, the body may still feel bloated or heavy the next morning. Sleep may feel light or incomplete, and waking up does not always bring a sense of freshness. Observation Through Experience For many years, despite sleeping for enough hours, I often woke up without feeling rested. A simple question kept coming up. Why do I not feel fresh after sleep? This curiosity led me to observe my eating patterns. Growing up, dinner was usually between 8 and 9 pm. In my early twenties, I began experimenting by eating earlier. First around 7 pm, then 6 pm, and sometimes skipping dinner altogether. Over time, changes became noticeable. Sleep felt deeper, mornings lighter, and energy more stable through the day. For the past several years, this exploration has continued. Currently, I finish my meals within a four-hour window, usually between 10 am and 2 pm, followed by a fasting period of about twenty hours. This timing closely follows daylight hours and the natural rise and fall of energy in the body. Breaking the Fast Gently When the body wakes up in the morning, it has just come out of a fasting state. At this time, the system is sensitive and receptive. Just as a vehicle starts in first gear before moving into higher gears, the body also benefits from a gentle beginning. Hydrating and easily digestible foods support this transition. Fresh fruits, fruit juices, coconut water, and green juices etc provide hydration and light nourishment without burdening the digestive system. As the day progresses and sunlight increases, denser foods can be introduced, when the body has more energy and time available for digestion. Circadian Rhythm and Artificial Light The circadian rhythm is the body’s internal clock, regulated mainly by light and darkness. Morning sunlight signals the body to wake up, activate digestion, and increase alertness. As daylight fades, the body naturally prepares for rest through the release of melatonin, which supports deep sleep and recovery. Exposure to artificial light, especially blue light from mobile phones and screens, after sunset can disrupt this process. Blue light mimics daylight and can signal the body to stay alert when it should be slowing down. This can delay melatonin release, reduce sleep quality, and limit the body’s ability to rest and repair. Just as eating late keeps digestion active at night, prolonged screen exposure after sunset keeps the nervous system active, reducing the depth and effectiveness of sleep. Living in Alignment The circadian rhythm is not something external to follow. It is already functioning within the body. Paying attention to light, food timing, and rest allows the body to work with less resistance. A simple reflection can be useful. Have you noticed how your body feels after eating something heavy at night? Or how screen exposure late into the evening affects your sleep and energy the next morning? Observing these signals, without forcing change, often reveals what the body naturally prefers. The sun rises and sets each day without effort. When daily life begins to align more closely with this rhythm, the gut, sleep, and energy often respond with greater ease. Previous ArticleNext Article Featured Articles Monthly Updatesㅤㅤㅤㅤㅤㅤㅤㅤ 25 Mar 2026 Year-end updatesㅤㅤㅤㅤㅤㅤㅤㅤ 20 Dec 2025 Food Sovereignty and Seeds of AuroOrchard 28 Mar 2026 Eating With the Daylight 26 Mar 2026

Food Sovereignty and Seeds of AuroOrchard

Since the Second World War, the agriculture paradigm has shifted dramatically to keep pace with the evolving industrial and economic paradigms. The culture of mono-cropping has grown on some ill-found assumptions and hard realities of the changing social structures in farming communities. As much as monoculture is believed to be the only way to produce high-yields, and a dominant solution to feeding the world, it is also easier for farmers who have no option than to resort to mechanization due to lack of hands working on the fields. The farmers who lack the resources to buy machines or employ family members on the farm suffer the most. However, despite the illusory success of turning large acres of land into monocrop systems, the inequity in food distribution couldn’t have been higher than ever. As per studies done in recent times, collectively we grow food already for about 10 billion people (calorie equivalence) but over a third of this food is wasted while harvesting, storing, shipping and so forth (Holt-Giménez et al., 2012). Home  »  Blog  »  Food Sovereignty and Seeds of AuroOrchard Food Sovereignty and Seeds of AuroOrchard March 2026 · Anshul Aggarwal​ Since the Second World War, the agriculture paradigm has shifted dramatically to keep pace with the evolving industrial and economic paradigms. The culture of mono-cropping has grown on some ill-found assumptions and hard realities of the changing social structures in farming communities. As much as monoculture is believed to be the only way to produce high-yields, and a dominant solution to feeding the world, it is also easier for farmers who have no option than to resort to mechanization due to lack of hands working on the fields. The farmers who lack the resources to buy machines or employ family members on the farm suffer the most. However, despite the illusory success of turning large acres of land into monocrop systems, the inequity in food distribution couldn’t have been higher than ever. As per studies done in recent times, collectively we grow food already for about 10 billion people (calorie equivalence) but over a third of this food is wasted while harvesting, storing, shipping and so forth (Holt-Giménez et al., 2012). Small farms feed the world Interestingly, over 70% of the food that we end up eating, still comes from small-farms (25 acres or less) managed by communities and families for subsistence, and not from large mechanized monocrop systems as we are made to believe. Also small farms have been found to be 4-5 times more productive than large farms because of their intensive diverse cropping integrated with animal rearing(Lerman & Sutton, 2008; Small farmers feed the world, Grain, 2014). We do have enough food to feed the planet and almost three quarters of it comes from small farms. So where does large scale industrial agriculture fit in this story and how can it help if production is not really the primary challenge? The industrialization of agriculture has led to large scale disempowerment of small farmers, degraded rural lands and culture and polluted our soil, water and air and the poor stay hungry no matter how much more food is produced on this planet. Our overwhelming stress on strategies and policies to feed the world are focused only on producing more food. But we forget that this also means more food of a certain quality.  As the world wakes up to appreciate the subtle nuances of relationships of humans with nature, other humans and themselves, the subtle qualities of food and their relationship with human health must also be considered. Cheap food does not mean good food and as a global collective, feeding the world population is rather an insufficient objective. That all on this planet should have access to clean and wholesome food is an idea worth living and fighting for, and large scale industrial agriculture has very little to offer in this regard. The solution of lack of access could lie in decentralization and localization of production and distribution. But the road ahead is difficult, especially for small farmers. Changing climatic patterns and a demand from consumers of non-seasonal, non-local produce due to changes in diet preferences, loss of knowledge of using traditional and local foods along with loss of traditional seed varieties due to lack of skill and subsidies on hybrid seeds has led to a loss in agricultural biodiversity and a degradation of local food systems. As a result farmers have had to grow food based on the lopsided market demands and economic incentives. This trend is, of course, changing slowly and research and experimentation in rediscovering a balance of natural farming in the current ecological and social paradigms is emerging both on the fields and within the new food distribution enterprises.  Human role in agro-bio-diversity One of the aspects of re-discovering this balance and re-establishing the lost relationship with the land is letting go of our conceptions of order and monocultures towards revitalising the biodiversity in our ecosystems. Since human impact has surpassed that of all others, we have been shaping the evolutionary process of biodiversification, consciously and unconsciously. Our very existence has a definite impact and our role in the ecosystem implores us to walk, work, eat and modify our environment for survival. Yet, in the last few centuries or even since agriculture began thousands of years ago, our impact on our environment has been steadily increasing as we slowly seem to be losing track of what is important and are moving from modification to exploitation. Communities based on land and in forests have evolved with their ecosystems since millennia. They themselves have been a part of the biodiversity of the land. Not only have humans evolved within the ecosystems, they have also contributed in protecting and furthering the evolution of these systems. The Amazon forests, which are now being referred to as the oldest food forests, are the perfect example of how human culture can support and enhance biodiversity and create a synthesis of wild and humanized ecosystems (Panko, 2023;

Hunger: A forgotten language

Before speaking about food, nutrition, or health, there is a quieter and more fundamental question that often goes unasked: What is hunger? Home  »  Blog  »  Hunger: A forgotten language Hunger: A forgotten language February 2026 · Charan GP Before speaking about food, nutrition, or health, there is a quieter and more fundamental question that often goes unasked: What is hunger? Where do you feel it in your body? Is it in your stomach, your throat, your mouth, a readiness to receive food? Or is what we call hunger shaped by other rhythms: the time of day, emotion, or habit? When was the last time you were truly hungry and had a meal? Eating by Time, Not by Need Growing up our meals are often organized almost entirely by time. Breakfast in the morning, lunch in the afternoon, dinner at night, with snacking woven in between. School bells, schedules, and later work routines dictates when to eat. Hunger, the word itself, becomes distant, less a lived experience, more a concept tied to routine. From Bodily Clarity to Conditioning A baby knows hunger clearly. When a baby is hungry, it cries. When it is full, it does not eat. There is no persuasion, no logic, no routine. The communication is direct and embodied. Slowly, feeding is aligned with adult schedules and convenience. Over time, the clarity of hunger dulls. What begins as responsiveness becomes routine. By adulthood, most of us are better at following the clock than listening to the body. Hunger in Nature-+ licated. Animals eat when they are hungry. If food is not available, they wait. They fast. Wild animals do not graze continuously; they eat when the body calls. Domesticated animals are conditioned to schedules, but instinct still speaks. In the wild, movement, effort, and hunger are connected. Physical activity prepares the digestive system. Food is earned through engagement with life. Modern human life looks different. We sit for long hours. We move little. Yet we eat frequently, often more than our ancestors ever did. The Invention of Breakfast For much of human history, there was no universal concept of breakfast as we know it today. Many traditional cultures ate one or two substantial meals a day, often after physical work had already begun. The modern idea of breakfast emerged alongside industrialization. Factory schedules, school timetables, and long working hours required predictable energy intake. Food had to be quick, standardized, and easily distributed. Cereal companies seized this opportunity. By promoting grains as essential morning fuel, they introduced the notion that skipping breakfast was unhealthy, even dangerous. Marketing framed breakfast as the most important meal, not because the body demanded it, but because industry required it and products needed to be sold. Over time, this industrial solution became a cultural norm, reaching Indian households and blending with local food habits. What began as a strategy for consumption became unquestioned tradition. Eating Without Hunger When food is eaten without hunger, the experience changes. Have you noticed how food tastes when you are truly hungry? Even the simplest, bland meal feels satisfying, alive, enough. When hunger is absent, even the most elaborate meal can feel dull. The body seeks stimulation instead of nourishment: more spice, more salt, more sugar, more intensity. This is not a failing; it is a sensory response. Appetite becomes craving. Digestion, Fatigue, and Stimulation Digestion requires energy. It draws on what many traditions call prana or nerve energy. When the body is genuinely hungry, digestion flows easily. Enzymes respond. Energy moves. When food arrives without hunger, digestion becomes work. Energy is pulled inward, and the body feels heavy, sluggish, or sleepy. To counter this, we reach for external stimulants: tea, coffee, sugar. These provide temporary lift but do not restore underlying energy. The cycle quietly repeats. Availability, Habit, and Overfeeding Another layer is availability. Food today is constantly accessible. It arrives with a click or a short walk. There is little waiting, no effort. Hunger cues blur. Habit takes over. Our ancestors worked for food, moved for it, and ate in response to genuine need. Today, we eat because it is there, not always because the body calls. An Ongoing Inquiry I am still learning this myself everyday to listen to the body and feed when hungry. It is not simple when decades of habit have trained the body to ignore its signals. Sometimes thirst can also be confused with hunger. Hunger is not an idea. It is a sensation, a communication, a relationship. Perhaps the question is not how often we eat or what we eat, but whether we are listening at all. An Invitation For your next meal, take a moment to feel your body and check what is guiding you to feed. I am curious to hear your reflections and insights. Previous Article Featured Articles Monthly Updatesㅤㅤㅤㅤㅤㅤㅤㅤ 25 Feb 2026 Year-end updatesㅤㅤㅤㅤㅤㅤㅤㅤ 20 Dec 2025 Hunger: A forgotten language 26 Feb 2026 The World of Bananasㅤㅤㅤㅤㅤㅤ 25 Feb 2026