Niti Sheth

Niti Sheth Massage Therapist with over 5 years of international experience in reducing and managing chronic pai

Niti Sheth has successfully treated hundred of clients from all walks of life with a range of health concerns. She primarily addresses more musculoskeletal and physical pain - tight shoulders, recurrent headaches or migraines, lower back discomfort, sciatic pain, sports injuries, and workplace-related concerns. Niti also deals with basic lifestyle conditions through diet modification and the addition of herbs, using the traditional approach of Ayurveda.

22/03/2026

Spring is characterised by a heavy and moist quality in the atmosphere - and whatever the externals feel like, is reflected in your internal bodily environment. The best way to counteract these qualities is by including more drying and astringent foods into your diet.

Flours like chickpea, buckwheat, ragi (finger millet) and barley are all great options for this season. Whether you make them into a roti (flatbread), make pancakes out of them or add them as the base of a roux in a savoury dish - there are so many ways you can incorporate these into your diet.

But as with all seasonal advice, it comes with a cautionary warning. If you’re already prone to a lot of dryness in your body and mind (think constipation, dry skin, cracking joints, anxiety, insecurity, worrying), then consuming these in abundance may cause you more harm than good.

So if you want to try them out - make sure you balance them with lots of ghee or other healthy fats, and most importantly - see how your body feels after eating them.

Seasonal advice is great, but only if it works for you.

If you’re interested in other tips to make the most of this Spring Season, then be sure to sign up to my FREE Spring Webinar - it’s on Thursday 26th March and Sunday 29th March at 7:30pm.

Comment Spring to get the registration link.

22/03/2026

Spring is characterised by a heavy and moist quality in the atmosphere - and whatever the externals feel like, is reflected in your internal bodily environment. The best way to counteract these qualities is by including more drying and astringent foods into your diet.

🍞 Buckwheat flour is astringent, drying and warming with an earthy and nutty taste. It’s naturally gluten-free. You can use the whole grain in place of rice and use the flour in pancakes and breads.
🍞 Chickpea flour is drying and grounding. It’s great in savoury pancakes, fritters or a baked frittata-type dish.
🍞 Ragi (finger millet) is light, warming and drying. It’s also rich in calcium. A great way to use this is in a hot chocolate/hot malt type drink.
🍞 Barley flour is nutrient-rich, cooling and light. The whole grain can be used similar to rice. The flour can be used in a drink or in flat breads.

The key thing to remember with all these flours is that they are very drying and astringent in nature. If you’re already prone to a lot of dryness in your body and mind (think constipation, dry skin, cracking joints, anxiety, insecurity, worrying), then consuming these in abundance may cause you more harm than good.

So if you want to try them out - make sure you balance them with lots of ghee or other healthy fats, and most importantly - see how your body feels after eating them.

Seasonal advice is great, but only if it works for you.

If you’re interested in other tips to make the most of this Spring Season, then be sure to sign up to my FREE Spring Webinar - it’s on Thursday 26th March and Sunday 29th March at 7:30pm. Comment Spring to get the registration link.

20/03/2026

Today is Spring Equinox, the astronomical start of Spring.

And as nature shows signs of growth and renewal, it’s time for us to do the same.

Join me on my FREE Spring Reset Webinar where we will understand what’s happening in the environment this season, and how that impacts our internal environment. We’ll learn some simple but effective practices to help align ourselves with this season.

There’s two dates for you to choose from:
Thursday 26th March 7:30pm
Sunday 29th March 7:30pm

Both online, and live only!

I can’t wait to see you there as we bloom into Spring together!

18/03/2026

A really versatile spice blend that I’ve been loving on roast veggies, in soups, even in salad dressings, to elevate some hummus - you name it!

Spring Spice Mix

- 2 tsp coriander seeds
- 1 tsp black pepper corns
Coarsely crush both of these then add:
- 2 tsp dried mixed herbs
- 2 tsp smoked paprika
- 1 tsp chili flakes
- 1 tsp salt

Mix everything together well and store in an airtight container.

If you want more simple and practical spring tips like this, then be sure to join my FREE Spring Webinar - comment SPRING and I’ll send you all the details!

Join me as we herald in the New Year as and when nature intended!This Webinar will only be available live, no recording ...
17/03/2026

Join me as we herald in the New Year as and when nature intended!

This Webinar will only be available live, no recording will be sent out after!

14/03/2026

The astringent taste is one that most people experience often, but rarely recognise by name.

In Ayurveda it’s known as Kashaya Rasa, and it’s the taste that creates that drying, puckering sensation in the mouth— like when you drink strong tea or bite into an unripe fruit.

This taste has a naturally drying, cooling and tightening quality, and because of this it has some very specific actions in the body. Astringent foods help to absorb excess moisture, tighten tissues and support the healing of the skin and mucous membranes. They can help slow excessive secretions, support bowel regulation and bring lightness when the body feels overly heavy or damp.

Mentally, the astringent taste is associated with containment and restraint. In balanced amounts it can support clarity, composure and emotional steadiness. But in excess it may create feelings of constriction, worry or withdrawal, reflecting its naturally contracting quality.

Many modern diets are dominated by sweet, salty and sour tastes, while astringent foods are often eaten less consciously — yet they play an important role in creating balance and completeness in a meal.

Common foods with an astringent taste include:
🌱 Legumes and pulses – lentils, chickpeas, beans�🍵 Green and black tea�🍇 Pomegranate and cranberries�🥬 Certain vegetables – okra, artichoke, eggplant�🍏 Unripe fruits such as green bananas or unripe persimmons�🌾 Some whole grains like quinoa and millet

In small amounts, the astringent taste helps bring structure, balance and grounding to the diet — a quiet but important part of the six tastes described in Ayurveda.

11/03/2026

Bitter is the taste most people try to avoid — yet in Ayurveda it’s considered one of the most important for balance.

Known as Tikta Rasa, the bitter taste is naturally light, cooling and drying. Because of these qualities, it helps counter many of the excesses of modern diets that tend to be heavy, oily and overly sweet.

In the body, bitter foods are traditionally used to support detoxification, reduce excess heat and inflammation, clear the blood and stimulate metabolic processes. They also have a remarkable ability to reduce cravings and bring a sense of lightness after a meal.

But bitter doesn’t only act physically. Ayurveda also describes it as a taste that can create perspective and clarity in the mind. Because it strips away excess and indulgence, it’s sometimes associated with humility and discernment.

Of course, like every taste in Ayurveda, balance matters. Too much bitterness can become overly drying and depleting, particularly for people who are already feeling depleted or underweight.

The key is simply to reintroduce small amounts of bitter foods into everyday meals — something many modern diets lack.

Examples of bitter foods:
Leafy greens:�🥬 Kale, dandelion greens, mustard greens, collard greens, arugula (rocket), fenugreek leaves
Bitter vegetables:�🥒 Bitter melon, artichoke, broccoli, Brussels sprouts, radicchio, endive, eggplant/aubergine
Herbs and medicinal bitters:�🌿 Turmeric, fenugreek seeds, neem, aloe vera, gentian, white sesame seeds
Everyday bitter foods and drinks:�🍵 Green tea, coffee, high-cacao dark chocolate

Sometimes the taste we avoid the most is the one the body quietly needs the most.

15/07/2025

Now I know this isn’t the most Ayurvedic recipe - but if you ever want to have ice-cream, have it in Summer, have it during the day, and chew on some fresh ginger + lime juice later in the day (to help break up the excess mucus which may be formed from the ice-cream). Here is a super simple, no-fuss ice-cream recipe.

Ingredients:
500ml double cream
1 tin (397g) caramel
Handful of pecan nuts
Milk chocolate (I used cooking chocolate)

Method:
1. Melt the chocolate using the double boiler method (place a heatproof bowl above a saucepan that is half-filled with water - and put the saucepan on the stove so the water is simmering. Once the water is simmering, add in the chocolate to the heatproof bowl and keep stirring until the chocolate is melted.)
2. Once the chocolate is melted, carefully line your ice-cream moulds with the chocolate using a spatula. Once coated, place the ice-cream moulds in the freezer to allow the chocolate to set.
3. Roast the pecan nuts in the oven at 150 C for about 5 minutes until they’re well toasted (slightly brown).
4. Roughly chop the pecan nuts and set aside.
5. In a mixing bowl, whip 500ml of double cream until stiff peaks have formed.
6. Add in the carame and the chopped pecan nuts and gently mix again until everything has been well incorporated.
7. Divide the ice-cream mixture into the ice-cream moulds that have been coated with chocolate - the chocolate should have set by the time you make the ice-cream mixture.
8. Freeze for up to 8 hours or overnight.
9. Melt some more chocolate using the double boiler method and carefully cover the ice-cream in the moulds. Place back in the freezer so the chocolate can set.
10. Defrost at room temperature for 5 mins, offer with love and honour with gratitude.

Variations: Instead of caramel, you can use condensed milk and add in either of the following flavouring options: pureed fresh strawberries, pureed and chopped fresh mango, chopped cherries + dark chocolate, saffron strands, pistachio paste + chopped pistachios.

Link to the ice-cream moulds is through my Amazon storefront via the link in my bio.

Address

Spindle Way
Crawley
RH101TG

Opening Hours

Monday 9am - 7pm
Tuesday 9am - 7pm
Wednesday 9am - 7pm
Thursday 9am - 7pm
Friday 9am - 7pm
Saturday 9am - 7pm

Website

Alerts

Be the first to know and let us send you an email when Niti Sheth posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Practice

Send a message to Niti Sheth:

Shortcuts

Share

Share on Facebook Share on Twitter Share on LinkedIn
Share on Pinterest Share on Reddit Share via Email
Share on WhatsApp Share on Instagram Share on Telegram

Category