Dr Zaida Rivene Chiropractor, Naturopath, Gerson Practitioner

Summer Food Variety

by Jim Montrose, Living Wholeness Ayurveda, January 2023.

Living Wholeness Ayurveda

summer food abundance Our Mango is overflowing!

SUMMER FOOD VARIETY

BY JIM MONTROSE, LIVING WHOLENESS AYURVEDA, January 2023.

SUMMER FOOD and Lifestyle to Cool, Balance, and Promote Health.

I just finished the last of my spring artichokes today, January 18th, but summer has firmly arrived. This is the time of heat and dry which we balance with lighter cooling foods.

Summer is a time of weaker digestion and the summer harvest produces easier to digest foods and fresh cooling foods from the garden to eat. As the sun cooks the foods they are easier to digest and don’t require as much cooking. Reduce or avoid the hard to digest barbecues for feel your best.

Ayurveda is easy when we eat locally and in season, the organic summer harvest provides gut bacteria that helps us digest the carbohydrates and simple starches of this season.

The rising heat of summer heats up the liver, stomach and respiratory system causing the upward moving breath to heat and dry out the respiratory system which may make you more sensitive to certain foods environmental and pollutants.  The summer harvest does naturally antidote and help with this so eat plenty of summer foods.

Summer can bring on some constipation as the downward moving air is pulled into the colon and fans the digestive fire. This may weaken the downward flowing air and cause some constipation, it is worsened with air travel. This leads to poor toxin removal and potential re-absorption in the liver and gall-bladder creating an impaired heavy bile affecting bowel movements. Beets and apples (natural cholagogues) will boost the digestion and healthy elimination restoring bile effectiveness.

To avoid the negative effects of summer follow nature’s law and eat greens, fruits and roots from the season. Avoid winter/fall foods like eating lots of dry grains, meats, hot or spicy foods or acidic drinks (coffee, beer, and wine) which dry out, irritate and inflame the body’s delicate mucous membranes and negatively affect gut microbes. Summer food provide the antidote for the summer heat and weaker digestion.

THE SUMMER DOSHA (Pitta BODY CONSTITUTION)

The Pitta’s constitution is naturally hot and steamy. It is responsible for our ability to mentally digest our life experiences, determine right and wrong, and digest our food. The Pitta is affected the most in the summer and naturally gravitates to cooler areas and environs.

Eating summer foods that are bitter, sweet, and astringent pacifies and balances Pitta. Eat lighter, less dense foods, fresh, raw and cooler food for summer harmony. These are also the foods nature produces at this time of year. Some great options include apples, grapes, zucchini, lettuce, cucumbers, and cilantro, a little avocado and fresh organic unpasteurized dairy. Beans and grains in moderation with cooling coconut, and watermelon are also wonderful foods for Pitta imbalance.

Each dosha, body type, can benefit by eating more of these Pitta summer foods. Pitta’s and their strong digestion can also tolerate raw foods well at this time of year. Pitta’s must be careful to avoid spicy foods, alcohol, caffeine, and fried foods, as these will create too much Pitta and weaken the digestive system. Vata will like the sweet but may find the bitter and astringent harder to deal with. Note sweets should not be construed as freedom to eat refined sugary foods and drinks. The naturally sweet taste is found in many grains, squashes, natural sweeteners, and fruits; it is most appropriate and effective for balancing Pitta. Kapha must be very careful with the sweet taste and not overdo it and gain weight.

Sweet, cold, liquid, and fatty foods and drinks are beneficial for Pitta’s. Balance the dominant Pitta conditions by enjoying forests, gardens, flowers and cool water. Sleep in an airy open space and if possible cooled by the rays of the moon for the Pitta.

Herbs like equal portions of cumin, coriander and fennel are useful for spicing our food and making a balancing tea. Coriander is very cooling and helpful for summer. Brahmibhringaraj and guduchi are three of the primary herbs used to remove excess pitta from the body and maintain balance.

Read on to learn how to embrace summer food, eat to support your body, and stay healthy with summer food and balance routines for your dosha.

To learn more about your own dosha take our constitution self-quiz  to get a rough idea of your dosha. For help with a health issue or to get a clearer picture of your innate constitution and the current state you are displaying, schedule a constitution pulse exam with Jim, call 071 959 0786 now.

NATURE’S SUMMER WISDOM

Summer is a time to celebrate the sun—our ultimate source of transformation, warmth, and life. By building meals around food and beverages that balance the Pitta dosha coupled with lifestyle choices that keep you cool you can harness this time of fiery confidence and productivity while maintaining a calm, tolerant demeanor—your ultimate state of “sattvic cool.”

In nature, summer signifies the growing season and maturation of the new growth of spring. It has the qualities of hot, sharp, and penetrating that can cause us to overheat and flare up emotionally and erupt with skin disturbances when the temperatures rise A great season to stay cool and enjoy early mornings or late evenings and the water.

Eat predominantly summer food as seasonal foods provide exactly what the body needs for the season. In summer the summer food harvest provides lots of cooling and light foods.

Summer days gradually become longer and we are more active. Utilize the early morning to exercise, energize and have an active summer. Mid-day heat is too hot for many of us and is a good time to rest, relax and stay cool (temperature wise and emotionally).

SUMMER ROUTINE FOR BALANCE.

General guidelines for balancing Pitta year round and the other doshas in summer:

-In the morning apply coconut oil to skin to calm, cool and smooth the skin before bathing.

-wear cotton or silk loose clothing which is cooler.

– white, gray, blue, purple or green are good colors in hot weather as they reflect the sun.

-follow a pitta pacifying diet: cool fruits (sweet), sweet and bitter vegetables, salads, whole rice and mung dahl.

-avoid sour fruits, beets, carrots and heavy dark meats which are all heating

-Avoid Heavy foods, eat the lighter, more cooling summer food.

-Avoid hot water and drinks, drink room temperature or cool water but not cold

-avoid working in hot spaces

-Avoid alcohol which is mostly heating

-honor this is a low energy season, short naps are useful (Kapha may wish to stay awake to support weight loss and energy)

-Wear protection if you have to work outside, work indoors if you can.

-never lie in the sun in summer (Pitta mostly, Kapha and Vata may be OK)

-Take a swim to cool down

-Avoid strenuous exercise, do mild yoga and shitali cooling breath

-Take a walk in evening when it has cooled down.

– Anti-Pitta balancing diet

50% whole grains, 20% protein (beans preferably), 20-30% fresh vegetables, Extra 10% fresh fruit

Daily salad is good

A diet emphasizing sweet, bitter, and astringent tastes are beneficial to the Pitta body. The sweet taste includes rice, raw sugar, milk, wheat, dates and maple syrup. The bitter taste includes yellow and green vegetables and bitter teas.  The astringent taste includes beans, berries, dark greens and whole grains. Wet and unctuous (oil) cooking methods are useful to compensate for summer’s drying affect on the body for a Pitta and Vata body types. A Pitta pacifying tea can be made from fennel.

Note these guidelines are not absolute but general guidelines for a summer dosha routine in some case you might find it best to avoid certain items entirely in other cases a small reduction or no correction at all. You must become more aware of your body’s response and modify these suggestions to your bodies needs. In general Vata’s and Kapha’s will need smaller adjustments from their balancing diets or no adjustments and Pitta’s will need to make bigger adjustments to the above recommendations.

SUMMER LIFE PRACTICES

No matter what dosha you are, you can eat more summer food that is light, cooling and fresh vegetables during summer and limit or avoid the heavy carbohydrates, sugars and fatty foods. The summer braai is not ideal for Pitta bodies and is not the easiest for Kapha or Vata’s either.

Eat fresh, steamed or lightly cooked veggies, greens (including broccoli, cauliflower, and cabbage), broth, brown rice, and a variety of legumes, which are astringent and bitter. Eat fewer foods that are sour, salty, pungent, heavy, warm, and oily, including fried food. Use fennel and coriander to cool your foods in the summer.

As summer unfolds we do well with early morning sunlight the stimulus of sunlight activates rhythms via the pineal gland and hypothalamus in the brain and rebalances energy.  Add more movement and activity in the summer such as taking a walk outdoors and playing games. Longer days also encourage activity in the evening.

Make meditation, play, laughter and joy a priority for summer. Care for yourself in renewal, growth, evolution and freshness that is mirrored in fresh flowers, fresh foods and summer abundance.

SUMMER FOOD

Eat more summer foods that are Sweet, Bitter and Astringent. Prepare then in ways that are Light, little oily, cool:  such as flavorful salads, lightly cooked or steamed and maybe cooled or warm.

 

Summer Food for Balancing (all Pitta body types). Kaphas choose foods that are both on the Spring (kapha) and Summer (pitta) lists.  Vatas choose foods that are on both the winter/fall (vata) and summer (pitta) lists.
Early Summer Foods Mid-Summer Foods Late Summer Foods
Baby kale (k) Asparagus (k) The previous two lists and
Chard (k) Basil (k,v) Apples (k,v-cooked)
Cilantro/coriander (k) Berries (k,v) Fennel (k,v)
Dandelion (k) Broccoli (k) Melons
Parsley (k,v) Cabbage(k) Pomegranate (k)
Salad greens (k) Coconut fruit & oil(k) Sweet ripe fruits
Some berries/cherries(k,v) Cucumbers Watermelons
Spinach (k) Ghee (v)
Green peppers
Kale (k)
Leafy greens (k)
Lettuces (k)
Mint
Olives and olive oil (v)
Spinach (k)
Squash (v)
Tomatoes (v)
All these summer foods are the ideal antidotes  for the extremes of the season and also transition the gut bacteria from winter bacteria to summer bacteria which effectively digests the lighter carbohydrates and starches of summer.

Decrease heating foods: While increasing cooling items in the diet, limit your intake of foods that create warmth—namely foods and drinks that are salty, sour, or spicy.

Limit or avoid the intake of:

·          Caffeine

·          Alcohol (especially red wine)

·          Pickled foods

·          Soy Sauce

·          Garlic

·          Cayenne

·          Hot peppers

·          Hot sauce

·          Chocolate

·          Nightshades (onions, tomatoes)

·          Sour dairy (sour cream, buttermilk, yogurt)

Churna’s an easy way to get the six tastes in all seasons

Use a churna to learn the tastes of your dosha and simplify cooking. It is an Ayurvedic spice mixes designed to balance one’s doshas. It helps to regulate and keep the body in balance and harmony physically and mentally. By providing family and friends the three doshas you can make simple sattvic food and give them their dosha’s churna so they can customize it for their body type.

A simple churna can be made by adding the pre-dominate spices for the dosha taste when you don’t have Jim’s churna or something similar. Add the other three tastes in the rest of the meal if possible.

Vata (sweet, sour and salty tastes careful with pungent, bitter and astringent) fennel for balance, ginger for digestion, turmeric to detoxify, cumin for digestion, fenugreek to flush toxins

Pitta (sweet, bitter, astringent, careful with sour, salty and pungent) Coriander is a cooling spice and digestion, fennel (a primary balancer of Pitta in combination with coriander and cumin)nourishing digestion and digestion, turmeric to detoxify liver, support digestion and immunity, cumin for digestion and flush toxins away.

Kapha (pungent, bitter, and astringent tastes careful with sweet, sour, and salty) Ginger to and aid digestion, Pepper for cleansing and antioxidant properties and stimulate the appetite, Turmeric to detoxify liver and reduce cholesterol, Cinnamon warming spice balance digestion and nourish.

Try Jim’s churna blends available at the office or from the website. Read more about churna’s here.

Summer Drinks

Celery Juice (k)

2 large stalks celery for 500 ml

Little mint if desired

Granny smith or tart hard apples (not golden or red delicious) to make 500ml

Preparation:

Juice ingredients and enjoy

Alterations: add kale for a thicker kapha juice. Try parsley for k,p variant. Peppermint can be added for a vata variant and coriander can make it tridoshic (k,p,v).

Watermelon Juice (p)

Watermelon as needed to juice for the appropriate volume (e.g  I fill the blender to about 500 ml mark with cut water melon for about 250 ml of juice).

A few sprigs of mint

Combine cut watermelon with the rind removed with a few springs of mint in a blender and blend then strain for a delicious cooling summer juice.

Apple Juice with Beet (non-alcoholic red wine)

2-3 large apples per 250 ml glass

1 small beet or ½ med

Juice granny smith apples and beet together serve in a wine glass and enjoy.

Hisbiscus Tea and Dandelion Tea are great summer drinks.  Brew and cool. Serve room temperature or lightly cooled but not cold.

MAKING SALADS For SUMMER

Add herbs for your dosha to balance and add taste. The doshic churna’s are a great taste to sprinkle on your salads.

  • Add cooked, cooled spring beans, asparagus, and beets to your salad. Sprouted or cooked Chickpeas can added a bit of heaviness. A little cold potato can be a nice addition for a little more substance.
  • Use very good quality raw oil in your salads like cold pressed Flax oil.
  • Use fresh lemon in your salad dressings for healing and freshness.
  • Oil-free salad dressings can use vegetable juice, puréed tomato, celery, carrot and other vegetables with tasty herbs like ginger, coriander, fennel, garlic, chives, etc.
  • Fennel is a wonderfully unique bulb in that it stimulates healthy digestion and assimilation while cooling the digestive tract. Not only can the bulb be sliced and sautéed in olive oil, but fennel seeds also may be chewed whole following meals. The fresh or dried herb is a great spice to add to your cooked meals to balance pitta in the summer.

Example Doshic Salad Ingredients

Tri-Doshic (sattvic)

Fresh Fennel                                 Asparagus

Kapha Balancing (lightly steam if desired)

Broccoli                                                        Brussels sprouts                               Cauliflower

Cabbage                                                      Amaranth                                            Barley

Buckwheat                                                 Millet                                                    Beans

Vata Balancing (lightly cook lettuce and ingredients in ghee or olive oil to antidote the light greens)

Cucumber (lightly cooked)                   Cooked Beets                                    Carrots

Radishes                                                      Oats                                                       Basmati Rice

Wheat, wheat berries

Pitta Balancing (lightly cook if desired in ghee or coconut oil)

Broccoli                                                        Brussels sprouts                               Cauliflower

Cabbage                                                      Fennel bulbs                                      Basmati rice

Vata often has troubles with raw greens and salad. The Chinese and to some extent the Indian cultures have overcome this by lightly parboiling or frying their greens and making a warm salad. Give it a try if eating a salad is hard for you.

Some ideas for more substantial and thriving salads

Use more variety of greens like watercress, kale, baby spinach, radicchio, rocket, romaine (cos), etc.

Use summer vegetables artichoke, asparagus, fennel bulbs, etc.

Experiment with your dosha’s herbs and find nice combinations

Make them rejuvenating and thriving recipes with a variety of vegetables like these:

Vata Options: Vegetables (Sweet potatoes, Carrots, Beets, Yams, Butternut squash, Peas, Asparagus, Artichoke, lightly cooked cucumber (remove seeds), radishes, and caramelized onions). Try micro-greens the fresh young small leaves as the vegetables first appears after winter which are loaded with increased nutrients compared to the mature leaves.

Make it a thriving recipe by stir frying the ingredients in a little olive oil and then adding additional variety and a little fat (Avocado) and perhaps a thick creamy dressing. A simple soft cheese like cottage cheese, Paneer, or feta may be added but keep it light. Add a little black pepper or red chili flakes making your salad spicy, tasty, oily and richer yet still light.

Pitta salads can be lovely and the abundant greens of spring/summer make for tasty flavorful salads. Fresh greens like dandelion greens (make sure they are not sprayed if you wild harvest), kale, red and green lettuces, micro greens (increased nutrients), spinach, Swiss chard and fresh sprouts (another increased source of nutrients in spring food).

Veggie options (raw or lightly cooked): Kale, Dandelion greens, Lettuce, Spinach, Cucumber, Asparagus, Broccoli, Cauliflower, Artichoke, Celery, Alfalfa sprouts, Bean (mung, chickpea, etc.) sprouts, Brussels sprouts, Cabbage, Summer squash, Zucchini (baby marrow), Tomatoes*, Beets (cooked), Carrots*, Sweet potato*, Acorn squash*, Butternut squash*, Pumpkin*, Spaghetti squash* and Corn (fresh)*. (*in moderation)

Spice options: Coriander, Cumin, Fennel, Peppermint, Spearmint, Turmeric, Dill and Tarragon

Make it this rejuvenating recipe by adding a little more oil if desired and perhaps a little basmati rice (only once or twice a week). A little sprouted legume, mung, alfalfa, radish, lentil, chickpea, etc. can also be added but keep it light. Cruciferous veggies (broccoli, cabbage, cauliflower, Brussels sprouts) lightly steamed; parboiled or baked are wonderful additions.

Make it thriving using a little salt, cooking in coconut oil, frying spices and vegetables in a little oil to bring out more flavor. A little additional fat and protein like avocado is a welcome addition and a simple soft cheese like cottage cheese, paneer, or feta may be added but keep it light.

Kapha Options:

Feel free to change up the vegetables and spices (remember not to use pungent spices for detox, ok with thriving) using the veggie and spice options below.

Veggie options: Radish, Onion, Garlic, Artichoke, Asparagus, Kale, Broccoli, Cauliflower, Brussels sprouts, Peas, Corn, Cabbage, Celery, Lettuce, Spinach, Tomatoes, Turnips, Turnip greens, Sprouts

Spice options: Turmeric, Ginger, Dried chili pepper flakes, Clove, Paprika, Black pepper, Thyme, Mustard seeds, cayenne, garlic

Make it rejuvenating add in a bigger variety of vegetables, especially the cruciferous veggies (broccoli, cabbage, cauliflower, Brussels sprouts). Consider a hot salad like parboiled kale with cabbage. Cook up an artichoke or asparagus to add to the salad. Add thyme to your salad.

Make it thriving continue to add flavor options through the various vegetables and try some cooked as well as raw or cool. Add a little cooked and cooled buckwheat or amaranth to the salad. Make a richer salad dressing but keep it light to control and reduce the excess weight put on in the winter.

Summer Dishes at the Retreat

Eggplant, Broccoli and Butternut Medley

1 medium eggplant, cubed.

1 large broccoli cute into small flowerets’ and pieces

½ butternut squash cubed.

1 medium large onion sliced thin to cover bottom of pan

1-2 med-large tomatoes sliced thin to cover onions

1 tsp thyme

1 tbs coriander seed crushed

1 tbs fennel seeds

Layer the onion on bottom of 2-4 L sauce pan with tight fitting lid. Layer tomatoes on top and then layer broccoli, eggplant and squash. Sprinkle the spice over the top. Place on a low flame and let cook for 30-45 minutes until all the vegetables are soft. Serve on potatoes or directly on your salad.

Summer turnips and celery

3-4 grated fresh turnips

3 med. Grated zuchinni (baby marrow)

2 celery stalks sliced crosswise thin (6 mm, ¼ inch)

Hippocrates soup as needed.

1 tsp of each cinnamon, cumin, coriander, fennel, nutmeg, and parsley.

Opt. for a sweeter taste grate one small apple into the mix

Add all the ingredients in a small sauce pan and cook until soft. Add enough Hippocrates soup to keep it from burning and liquid versus a dry dish.

String Beans, Kale and Yam

A summer harvest of string beans and kale directly out of the garden with a little sweet potato or yam create a tasty dish.

500 g string beans

4 kale leaves separated from the stem and chopped

1 small yam sliced in half and cut into half moons (6 mm or ¼ in thick)

1 small onion, diced

Hippocrates soup for cooking

Dill, 1-2 tsp

1 tbs crushed coriander seed

Place ingredients into a small sauce pan with tight lid, add plenty of soup and cook.

 summer foods asparagus & fennelAsparagus and fresh baby fennel

Classic summer fresh vegetables compliment this Pitta dish.

3-4 baby fennel bulbs cut in half lengthwise, or use baby bok choy as an alternative.

1 pack asparagus

1 small onion diced

½ small yam sliced into matchsticks

1tsp Pitta churna to taste

Little Bragg’s liquid amino for rejuvenating or thriving

½ tsp raw sugar if desired (not for detox)

Optional thinly sliced red pepper for color, add with asparagus.

In a fry pan use a little coconut oil to sauté the spices, onions and yam sticks for about 5 minutes. Use Hippocrates soup instead of oil for a detoxing version. Then add the fennel facing down on the pan and the asparagus and cook until soft 5-10 minutes depending on heat (cook slowly at lower heats). Serve and enjoy.

What Dosha’s do these dishes meet?

These dishes use mostly summer produce and fit the Pitta profile mostly. Use the chart below to exam the nature of the vegetables and spices used. Let me know what you come up with.

Summer Fruits, Vegetables and Spices for the Body Types

apples (p,k,v-cooked), avocados (p,v), bananas (v) , blackcurrants (k), blueberries (p,k,v), cape gooseberries (p?,k), cherries (p,v), coconuts (v), dates (v), dried fruit (p,k), grapefruit (k,v), guavas (p,v), lemons (k,v), naartjies (p,v), nectarines (p,v), oranges (p,v), papaya ((p-little,k,v), pears (p,k,v), plums (p,v), prunes (k), pineapples (p), sweet melon (p,v-w/ lemon) raspberries (p,k), strawberries (p,k,v) , watermelon (p,k).

alfalfa sprouts (k,p), asparagus (k,p,v), beetroot (v,k,p-greens), bean sprouts (k), broccoli (k,p), carrots (v,k), cauliflower (k,p), chicory (k,p), chillies (k,v), cilantro (p,k), courgettes/baby marrow/zucchini (p), cucumber (p), elderflowers (p), fennel (v,k,p), french/green beans (k,p), garlic (v,k), lettuce (k,p),  mangetout/snow pea pods p,k), mushrooms (v,p), onions (v,k), parsley (v,k), peas (k,p), pumpkin (v,p), radishes (k,p), spring greens (p), spring onions (p,k,v), summer squash (v,p) swiss chard (k,p), sweet corn (v,k), tomatoes (v,p) turnips (v,k,p-greens), watercress (k,p).

anise (p,k,v),asofoetida (p,k), basil (k,v), bay leaf (v), black pepper (k,v), caraway (k,v), cardamom (k, v), cayenne (k,v),  cinnamon (k,v), clove (k,v), chamomile (p,k,v), coriander (p,k,v), cumin (p,k,v), dill (k,v), fennel (p,k,v), fenugreek (k,v),  garlic (k,v),  ginger (k,v), horseradish (k,v),  marjoram (k,v),  mustard (k,v), nutmeg (k,v),  oregano (k,v),  peppermint (p,k), poppy seeds (k,v), rosemary (k,v),  saffron (p,v), sage (k,v), spearmint (p,k,v), thyme (k,v) turmeric (k,v)

______________________________________________________________

Copyright Jim Montrose Jan. 2023

Diving Deeper

Find out more about cooking for summer food and each season in my upcoming book “Happy Foods – Balanced in body type and season. Eat food for cleansing, rejuvenation, maintaining and thriving!”   With recipes for 7 days of eating at the ranch in Spring, Summer and Fall/Winter. Each recipe has ideas for using it as a template to make meals that match your doshas, the season, creating cleansing meals, sattvic (tridoshic) meals, rejuvenating (maintenance) meals, and liberated (thriving) meals.

Read more https://mailchi.mp/0bf928be3b3d/happy-foods-simple-tasty-foods-for-body-type-season-with-cleansing-rejuvenation-thriving-meals and get an advance purchase discount now!

Eat for Summer Food Freedom!

Put this information to use immediately by choosing the summer foods that balance you to make your summer routine. No matter what dosha you are – stay with fresh, local and in-season foods which naturally provide the nutrients your body needs for the season you are in.

If you are a Pitta follow the general guidelines and vata and kapha can follow the food and spice suggests that are on the pitta lists and on their dosha’s list; all three benefits by lighter less heavy food and more cooling aspects. Continue to use light, little oil and cooling foods to adjust to reduced digestion and the heat in the summer.

This summer choose one or two new habits and pay attention to how your mind and body feel. By paying attention to your daily rhythms and staying grounded and in touch with nature, you can emerge rejuvenated and energized for summer!

Keep light, cool, and calm this summer,

Jim Montrose, Ayurvedic Specialist

Living Wholeness and Ayurveda, 071 959 0786

www.drzaidarivene.co.za/jimmontrose

PS Join us next month for pranayama, the connection for body and mind.

P.P.S. Make an appointment for your individualized Detox Plan Now or an overall assessment and Ayurvedic balancing, email or call Jim at 071 959 0786. Consider our On-Line Ayurvedic Balancing course to master your balance.

P.P.P,S. – For further help – Check out the free resources and articles on wellness based beliefs and purpose and other topics.

P.P.P.P.S. sign in and make a comment about this article and join the VIP Happy Food List for monthly food tips.

Copyright Jim Montrose, January 2023

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© Copyright - Dr Zaida Rivene

From the N2 (Cape Town towards George) Take the first Swellendam exit (left). This is the R60. Proceed (1km+) through the 4 way stop and continue approximately 2-3 km and look for a sign for the Hermitage. Make a hard right (270 degrees). After the turn continue about 200 meters and turn left at first road (dirt). Proceed 300 meters and turn left into Red Roan Ranch and go to bottom of hill (the main house).

(Coming from George to Cape Town) Take the third exit (R60) right. Proceed (1km+) through the 4 way stop and continue approximately 2-3 km and look for a sign for the Hermitage. Make a hard right (270 degrees). After the turn continue about 200 meters and turn left at first road (dirt).  Proceed 300 meters and turn left into Red Roan Ranch and go to bottom of hill (the main house).

GPS:  S34 degrees 01.367 minutes, E020 degrees 25.193 minutes. Note most GPS units (Garmin, etc.) have the wrong coordinates for Red Roan Ranch.

Call if you have trouble 071 959 0786 or 083 290 1283