It’s official–traveling is back. But while we daydream and plan the perfect vacation, it’s important to keep one thing in mind: Travel (especially by plane) is hard on the body.
That’s why we’re sharing five Ayurvedic tips for staying healthy and balanced when flying. Try these simple, powerful strategies to bring more ease to your journey whether you’re traveling for work or pleasure.
Before the flight
- TIP #1: If you’re going to be changing time zones, start adjusting your bedtime before you travel. Beginning a week before your flight, shift your sleep schedule by 15-20 minutes per day. Any remaining adjustment will be much gentler when you arrive at your destination.
During the flight
- TIP #2: Flying increases Vata so it’s important to counter the impact of dry air and excess movement. Mitigate these effects by drinking hot water and avoiding iced beverages.
- TIP #3: If possible, avoid eating while flying. Most of the food available in the terminal or on a flight is inherently Vata imbalancing (especially dry foods like crackers and pretzels). Eating while flying also increases jet lag. If you need to eat, bring your own grounding and unctuous foods such as empanadas, roasted sweet potatoes, coconut chips, or a wholesome cookie or muffin.
After the flight
- TIP #4: Flying deprives us of grounding energy and exposes us to increased levels of EMF’s. Once you’ve landed, reharmonize with the earth’s energy by standing barefoot in a forested or grassy area or on the beach. If that’s not possible, a shower and gentle exercise like yoga and pranayama or walking can be a big help.
- TIP #5: Eating well always makes a difference, and it’s especially important to choose nourishing and grounding foods after a flight. Because it’s hard to find healthy options on the go, Divya’s has created a line of single-serving one-pot meals. With four kinds of kitchari and two kinds of soups, there’s something for every mood and any time of year.
Whether you’re new to Divya’s Kitchen or you’ve been following us for a while, we thought you’d enjoy these fun facts about the visionary behind the brand: Chef Divya Alter. After all, it’s her own incredible story of exploration and healing that inspired her to launch Divya’s Kitchen in the first place.
Some of them might be familiar, and others may surprise you. But each one offers a window into what makes Divya…well, Divya.
She’s from Bulgaria
“I grew up in Bulgaria during the communist regime. Even though our connection with the world and exposure to foreign cultures and foods were limited, I had a happy childhood. I spent a lot of time in nature and playing outdoors. I was an excellent student and always ended up in leadership positions.”
She lived a monastic lifestyle
“I joined a bhakti-yoga ashram in my hometown, Plovdiv, at the age of 18, and I practiced a monastic lifestyle for 15 years before meeting my husband Prentiss. This is where I learned how to cook and fell in love with serving others.”
She’s a champion skier
“In her youth, my mom, Vera, was an athlete, a national ski champion, and a professional ski instructor. She put me on skis as soon as I learned how to walk. Our whole family used to compete in regional and national ski events. I’ve won a couple of regional gold medals as a teenager :-)”
She loves to sing
“I was in the school choir for a few years. While in India, I studied classical raga singing and I learned how to play the tamboura (a string drone instrument). I love to sing chants and Sanskrit poetry–it’s the healing type of music. I stopped when we opened our restaurant (too busy), but now I’m gradually getting back into it.”
She’s an avid gardener
“At home I take care of our balcony garden, where I grow 20 culinary herbs and fragrant flowers. Whenever I visit my Mom in Bulgaria, I spend most of my time in her garden–weeding, harvesting, pruning, cleaning. I hope to one day have a teaching kitchen with a bigger garden, so I can provide my students with a full farm-to-table experience.”