Pitta: black cumin, cilantro, coriander, cumin, curry leaves, dill leaves, fennel, kudzu, mint, peppermint, saffron, spearmint, turmeric, wintergreen.
Pitta/Vata: basil (fresh), black cumin, black pepper, caraway, cardamom, coriander, cumin, dill leaves, fennel, garam masala, kudzu, mint, orange peel, peppermint, saffron, spearmint, tarragon, turmeric, vanilla, wintergreen.
Pitta/Kapha: black cumin, black pepper, coriander, cumin, curry leaves, dill leaves, fennel, garam masala, kudzu, mint, orange peel, parsley, peppermint, rose water, saffron, spearmint, turmeric 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 Pitta—Fire Element
When calming Pitta, EMPHASIZE sweet, bitter and astringent tastes, AVOID sour, salty and pungent.
Food Combining Tips
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.
Figs, fresh and dry
Most dried fruit, soaked
Raisins (omit in case of candida)
Frozen fruits or fruits with added sugar
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.
Sweet, 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
Pungent or pickled vegetables
Garlic, raw or cooked
Potatoes (all varieties)
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).
Rice, white basmati
Cold, dry, puffed cereals
Refined, frozen or microwaved products
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, pasta).
A portion no larger than the size and width of the palm of your hand:
Chicken or turkey, white meat
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).
Mung beans, whole
Soy Milk, boiled
Split Mung Beans (available at the Herb and Spice on Bank St.)
Cold Soy Milk
Tofu, cold or raw
Avoid combining nuts with other protein foods.
Eat only a small portion at a time.
Almonds, soaked overnight and skins removed**
Homemade almond milk
Avoid combining seeds with other protein foods.
Avoid if candida is high, and avoid/reduce if healing from illness.
Barley Malt Syrup
Brown Rice Syrup
Fruit Juice Concentrates, esp. Pear and Apricot
Maple Syrup (in excess)
Sugar Cane Juice*
Raw Honey** (do not cook/bake honey)
Fresh basil leaves*
Choose dairy that is fresh, organic, and hormone-free. Make your own cheeses and yogurt.
Avoid if suffering from respiratory illness, congestion or water retention.
Ghee (Clarified Butter)*
Goat Milk, fresh
Cottage cheese, fresh and unsalted
Diluted Yogurt, fresh (1:2 parts or more with water)
Fresh homemade, unsalted goat cheese**
Cheeses of all kinds
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, and in moderation:
Coconut (for massage)
Deep fried foods and
rancid or unidentified oils
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.
As much as possible, consume all beverages at room temperature.
Cold drinks will weaken digestion.
Dilute fruit juices 1:1 with water and drink in moderation
Aloe vera juice*
Berry juice, sweet
Cherry juice, sweet
Hot spiced Goat milk*
Hot Herbal Teas:
Alcohol, in excess
Carrot juice, in excess
Cold dairy drinks
Ice cold drinks
Salted drinks (i.e. canned soups or commercial bouillons)
Sour juices, drinks and teas
Soy milk, 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