The three Ayurvedic doshas each do best with a prescribed meal plan. This is the recommended way to keep yourself in balance and slow the signs of aging. Most of these elements can also easily be incorporated into a macrobiotic diet. Especially consider the addition of dosha-specific spices.
The Vata dosha
This body type is typically a much smaller frame. This type is very cold and dry. Apply these guidelines for balance.
10 Best Foods to Eat for Vata: Vata benefits from heavy, oily, and warm food (these qualities are very important, more than the individual food items).
1. Clarified butter or butter (you can add it to anything you eat)
2. Fresh ginger (best pungent spice; can be added to food or made into fresh ginger tea)
3. Warm milk (preferably with a pinch of powdered ginger and cardamom)
4. Cream of rice or wheat (with some ghee, ginger and cardamom)
5. Warm soups and long-cooked stews (preferably with some root vegetables, such as beets and carrots)
6. Almonds (sprouted)
7. Sweet fruit, like dates, figs, and red grapes (room temperature)
8. Root vegetables, like carrots, red beets, and sweet potatoes (cooked and spiced)
9. Kitchari (also with ghee, fresh ginger and root veggies)
10. Warm broth
The Pitta dosha
This body type is a medium, more muscular build. Balance out your body type’s intensity and acidity with these guidelines.
10 Best Foods to Eat for Pitta: Pitta benefits from heavy, cold, and dry food.
1. Clarified butter
2. Milk (with a pinch of cardamom)
3. Sunflower seeds
4. Steamed broccoli
5. Lassi (½ cup plain good quality yogurt + ½ cup water with a pinch of cumin)
6. Cucumber
7. Salads and other leafy greens
8. Cold cereal, such as oats
9. Kitchari (with cumin, coriander and fresh cilantro)
10. Lentils and other legumes
The Kapha dosha
This body type is typically the largest of the body types. Physically, they have wide hips/shoulders; thick wavy hair; good physical stamina. Follow the guidelines to boost metabolism and digestion.
10 Best Foods to Eat for Kapha: Kapha benefits from dry, light, and hot food.
1. Hot water with fresh ginger, honey, and lemon (I know it's not food, but Kapha in general does better with less food and this drink can be used as food substitute)
2. Warm buckwheat, rye or millet
3. Kitchari (make it quite spicy; with fresh ginger, pepper, and chili)
4. Astringent fruit, such as pomegranate, apricot or persimmon
5. Leafy greens, such as dandelion, kale and beet greens
6. Artichoke, cauliflower and green beans
7. Sprouts
8. Soy milk
9. Lentils and other legumes
10. Steamed brussel sprouts
The Vata dosha
This body type is typically a much smaller frame. This type is very cold and dry. Apply these guidelines for balance.10 Best Foods to Eat for Vata: Vata benefits from heavy, oily, and warm food (these qualities are very important, more than the individual food items).
1. Clarified butter or butter (you can add it to anything you eat)
2. Fresh ginger (best pungent spice; can be added to food or made into fresh ginger tea)
3. Warm milk (preferably with a pinch of powdered ginger and cardamom)
4. Cream of rice or wheat (with some ghee, ginger and cardamom)
5. Warm soups and long-cooked stews (preferably with some root vegetables, such as beets and carrots)
6. Almonds (sprouted)
7. Sweet fruit, like dates, figs, and red grapes (room temperature)
8. Root vegetables, like carrots, red beets, and sweet potatoes (cooked and spiced)
9. Kitchari (also with ghee, fresh ginger and root veggies)
10. Warm broth
The Pitta dosha
This body type is a medium, more muscular build. Balance out your body type’s intensity and acidity with these guidelines. 10 Best Foods to Eat for Pitta: Pitta benefits from heavy, cold, and dry food.
1. Clarified butter
2. Milk (with a pinch of cardamom)
3. Sunflower seeds
4. Steamed broccoli
5. Lassi (½ cup plain good quality yogurt + ½ cup water with a pinch of cumin)
6. Cucumber
7. Salads and other leafy greens
8. Cold cereal, such as oats
9. Kitchari (with cumin, coriander and fresh cilantro)
10. Lentils and other legumes
The Kapha dosha
This body type is typically the largest of the body types. Physically, they have wide hips/shoulders; thick wavy hair; good physical stamina. Follow the guidelines to boost metabolism and digestion. 1. Hot water with fresh ginger, honey, and lemon (I know it's not food, but Kapha in general does better with less food and this drink can be used as food substitute)
2. Warm buckwheat, rye or millet
3. Kitchari (make it quite spicy; with fresh ginger, pepper, and chili)
4. Astringent fruit, such as pomegranate, apricot or persimmon
5. Leafy greens, such as dandelion, kale and beet greens
6. Artichoke, cauliflower and green beans
7. Sprouts
8. Soy milk
9. Lentils and other legumes
10. Steamed brussel sprouts
10 Best Foods to Eat Regardless of Which Body Type You Are
1. Kitchari (good for all body types)
2. Basmati rice (one of the main ingredients in Kichadi)
3. Mung dal (the other main ingredient in Kichadi)
4. Apples, apricots, berries
5. Asparagus and green beans
6. Peas and cilantro
7. Clarified butter
8. Lassi (½ cup plain good quality yogurt + ½ cup water with a pinch of cumin, ginger, and coriander)
9. Sunflower seeds
10. Goat's milk
Ayurvedic Recipes
Kitchari
This is a simple, easily digested stew that can prepare the body for cleansing. It is also suitable for coming off of a cleanse. It can also be prepared with quinoa or other gluten-free grains.
1 part brown basmati rice, soaked for at least 1/2 hour and drained
1 part mung beans, soaked in water for at least 1 hour and drained
1 part vegetables (green beans, carrots, spinach and other green vegetables)
3-6 parts water (depends on how soupy you want it)
Heat ghee (clarified butter) or olive oil in a pan over moderate heat. Add cumin or coriander seeds. Then add 1 medium onion, finely chopped, chopped ginger and garlic and saute until golden brown. Stir in 1 teaspoon of turmeric powder, 1/4 tsp. of black pepper powder, and 1 bay leaf. Add mung beans, water, vegetables, and rice.
Cover. Cook for 20-30 minutes. When the beans are completely soft, add a pinch of salt. Serve this dish with ghee and chopped fresh coriander leaves.
Ghee (Clarified Butter)
Ghee is made by placing unsalted butter in a pan and letting it melt and simmer on very low heat. The butter may look cloudy and there may be foam at the top. In the first five minutes, stir the butter occasionally. Leave the butter to continue simmering for another 15 minutes. You will see the particles sink to the bottom of the pan and foam will settle at the top.
As soon as the sediment at the bottom starts to brown, remove the pan from the heat. Skim off and discard the foam. Strain the liquid through a fine sieve or muslin into a glass jar.
1. Kitchari (good for all body types)
2. Basmati rice (one of the main ingredients in Kichadi)
3. Mung dal (the other main ingredient in Kichadi)
4. Apples, apricots, berries
5. Asparagus and green beans
6. Peas and cilantro
7. Clarified butter
8. Lassi (½ cup plain good quality yogurt + ½ cup water with a pinch of cumin, ginger, and coriander)
9. Sunflower seeds
10. Goat's milk
Ayurvedic Recipes
Kitchari
This is a simple, easily digested stew that can prepare the body for cleansing. It is also suitable for coming off of a cleanse. It can also be prepared with quinoa or other gluten-free grains.
1 part brown basmati rice, soaked for at least 1/2 hour and drained
1 part mung beans, soaked in water for at least 1 hour and drained
1 part vegetables (green beans, carrots, spinach and other green vegetables)
3-6 parts water (depends on how soupy you want it)
Heat ghee (clarified butter) or olive oil in a pan over moderate heat. Add cumin or coriander seeds. Then add 1 medium onion, finely chopped, chopped ginger and garlic and saute until golden brown. Stir in 1 teaspoon of turmeric powder, 1/4 tsp. of black pepper powder, and 1 bay leaf. Add mung beans, water, vegetables, and rice.
Cover. Cook for 20-30 minutes. When the beans are completely soft, add a pinch of salt. Serve this dish with ghee and chopped fresh coriander leaves.
Ghee (Clarified Butter)
Ghee is made by placing unsalted butter in a pan and letting it melt and simmer on very low heat. The butter may look cloudy and there may be foam at the top. In the first five minutes, stir the butter occasionally. Leave the butter to continue simmering for another 15 minutes. You will see the particles sink to the bottom of the pan and foam will settle at the top.
As soon as the sediment at the bottom starts to brown, remove the pan from the heat. Skim off and discard the foam. Strain the liquid through a fine sieve or muslin into a glass jar.
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