Kapha: ajwan, allspice, anise, asafoetida, basil, bay leaf, black pepper, caraway, cardamom, cayenne, cinnamon, cloves, coriander, cumin, curry leaves, curry powder, dill (leaves or seeds), eucalyptus, ginger (dried), garlic, garam masala, horseradish, hot peppers, marjoram, mustard seeds, neem leaves, nutmeg, onion, orange peel, oregano, paprika parsley, peppermint, pippali, rosemary, saffron, sage, spearmint, star anise, tarragon, thyme, turmeric.
Kapha/Vata: allspice, anise, asafoetida, basil, bay leaf, black cumin, black pepper, caraway, cardamom, cinnamon, cloves, coriander seeds, cumin, curry powder, dill leaves, eucalyptus, funugree, garam masala, garlic (cooked), ginger (dried or fresh), mace, marjoram, mint, mustard seeds, neem leaves, nutmeg, onion (dried), orange peel, oregano, paprika, parsley, peppermint, rosemary, saffron, sage, savory, spearmint, star anise, tarragon, thyme, turmeric.
Kapha/Pitta: allspice, anise, bay leaf, black cumin, black pepper, caraway, cardamom, cinnamon, cloves, coriander, curry leaves, curry powder, cumin, dill (leaves or seed), garam masala, garlic (cooked), horseradish, mace, marjoram, mint mustard seeds, nutmeg, orange peel, oregano, paprika, parsley, peppermint, pippali, rosemary, saffron, sage, spearmint, star anise, tarragon, thyme, turmeric, vanilla, wintergreen.
Tridosha (VPK=): black pepper, cardamom, cinnamon, coconut, coriander, cilantro, cumin, dill (leaves or seeds), fennel, garlic (cooked), ghee, ginger (cooked), ginger (fresh), lemon, mint leaves, mustard, nutmeg, orange peel, parsley, rose water, saffron, sea salt, tamarind, tarragon, turmeric, vanilla, wintergreen.
Foods for Reducing Kapha—Earth & Water Elements
Favor bitter, astringent and pungent tastes--avoid sweet, salty and oily foods
Note: Fruits and fruit juices are best consumed by themselves for all doshas.
Soak all dried fruits except in cases where Kapha is high.
Adding spices to fruits or stewing them in a little water helps their digestibility during the colder seasons or times of illness.
Raisins (omit in case of candida)
Sour and very sweet fruits
Frozen fruits or fruits with added sugar
Note: For proper digestion and nutrient absorption, combine low starch vegetables (leafy greens, broccoli, carrots, etc.) with either grains or high protein (tofu, dairy, nuts, flesh foods).
Combine high starch vegetables (carrots, squash, etc.) with grains, but not with high protein.
Vegetables should be 65 % to 75 % of your diet, proteins 10% and grains 15% to 20%.
Raw, Pungent and Bitter, or Astringent Vegetables
Leafy Greens of all kinds
Mushrooms (shitake only)**
Sprouts of all kinds
Yel. Crookneck Squash
Frozen, dried, canned or microwaved vegetables
Sweet and Juicy Vegetables
Olives (black or green)
Potatoes (all varieties)
Note: Grains combine well with high and low starch vegetables, as well as most legumes, such as split mung beans and aduki beans.
They do not combine with high protein (tofu, dairy, nuts, flesh foods).
Cook grains with warming spices (i.e. clove, ginger, mustard seeds):
Granola, fruit sweetened and low-fat
Rice, basmati, small amount
Cold, dry, puffed cereals
Refined, frozen or microwaved products
Note: If you still eat animal foods, be sure to combine them with low starch vegetables only. Avoid combining animal foods with dairy, oils, or high starch vegetables or grains (potatoes, rice, breads, pastas, etc.).
A portion no larger than the size and width of the palm of your hand:
Chicken or Turkey
Eggs, coddled (not fried or scrambled with oil)
Note: Legumes and beans combine with low and high starch vegetables.
When combined with grains (in the same meal or in the same day), they form a complete protein.
Since soy beans and tofu are considered high protein, they combine with low starch vegetables only.
Soak and cook all beans very well.
Tofu is best steamed, baked or scrambled/stir-fried (with broth or water rather than oil).
Pre-sprouting any of these is especially good:
Mung beans, whole*
Hot Soy Milk*
Split Mung Beans (available at the Herb and Spice on Bank St.)
Cold Soy Milk
Tofu, cold or raw
Note: Avoid combining nuts with other protein foods.
Eat only a small portion at a time.
Almonds, soaked overnight and skins removed
Homemade almond milk
Note: Avoid combining seeds with other protein foods.
Note: Avoid if candida is hig, and avoid/reduce if healing from illness.
Raw Honey (do not cook/bake honey)
Fruit Juice Concentrates, esp. Apple and Apricot
Barley Malt Syrup
Brown Rice Syrup
Maple Syrup (in excess)
Sugar Cane Juice
Mustard (from health-food store)
Yogurt, fresh (dilute 1:3)
Black sesame seeds**
Sea salt, sparingly**
Ginger, fresh and dry
Ghee (Clarified Butter)*
Goat Milk, fresh
Diluted Yogurt (1:4 pts or more with water)
Fresh homemade, unsalted goat cheese**
Cheeses of all kinds
Note: Only cook with ghee for medium high temperatures, and sesame, sunflower or olive oil for low temperatures.
Do not cook other oils.
Cold-pressed, from a health food store:
(all in small amounts)
Deep fried foods and rancid or unidentified oils
Note: It is best to drink between meals (up to 30 min prior and 2 hours after eating), so as not to dilute digestive and enzymatic juices.
Beverages are the most energizing when freshly made, rather than from bottled/frozen juices and drinks.
When fresh is not possible, unsweetened and bottled is preferable to frozen.
Consume all beverages warm or at room temperature.
Cold drinks will weaken digestion and create more coldness in the body.
Dilute fruit juices 1:1 with water and drink in moderation
Aloe vera juice*
Berry juice, sweet
Carrot juice and combos
Cherry juice, sweet
Hot spiced Goat milk*
Hot Herbal Teas:
Alcohol, in excess
Cold dairy drinks
Salted drinks (i.e. canned soups or commercial bouillons)
Sour juices, drinks and teas
Soy milk, esp. cold
Spirulina and other blue-green algae
*These foods are OK in moderation
**These foods are OK occasionally
Note: Avoid/Reduce means when balanced, decrease consumption and eat occasionally. When imbalanced, avoid completely. If you are unclear as to your body type or state balance/imbalance, consult your Ayurvedic nutritionist.