TASTE  (RASA)  AND 
ENERGY  (VIRYA)  OF  EACH  FOOD 
VEGETABLES 
Sweet/Astringent;  Cooling 
Asparagus Green  beans Spinach  (astringent,  pungent) 
Broccoli Jerusalem  artichoke Sprouts  (astringent,  pungent) 
Cabbage  (pungent) (astringent,  bitter) Sweet  potatoes 
Cassava Lettuce  (astringent) Taro  potatoes  (salty) 
Cauliflower  (astringent) Okra Winter  squash:  acorn, 
Celery  (astringent) Parsnip 
buttercup,  butternut, 
Cucumbers Peas  (pungent) 
spaghetti Gourd  squash Potatoes,  white  (salty) Zucchini  (pungent) 
Bitter/Astringent;  Cooling 
Arugula  (bitter) Endive  (bitter) Karela  (bitter) 
Collards  (bitter) Kale  (bitter) Sprouts  (astringent) 
Dandelion  greens 
Sweet/Pungent;  Heating 
Artichoke  (sweet,  astringent) Eggplant  (astringent,  bitter) Peppers  (pungent) 
Beets Garlic  (pungent) Plantain  (pungent, 
Beet  greens Horseradish  (pungent) astringent) 
Bell  peppers  (pungent) Landcress  (pungent) Radish  (pungent) 
Brussels  sprouts(pungent, Leeks Tomatoes  (sour) 
astringent) Mushrooms  (sweet, Turnips  (pungent, 
Burdock  root  (astringent,  bitter) astringent) astringent) 
Carrots  (pungent,  astringent) Olives,  black Turnip  greens 
Corn,  fresh  (sweet,  astringent) Onions (pungent,  astringent) 
Daikon  (pungent) Parsley  (pungent) Watercress 
FRUITS 
Sweet/Astringent;Cooling 
Apples Dates  (sweet) Pears 
Avocado Figs,  ripe Prunes  (sweet) 
Berries Grapes,  purple Raisins 
Coconut  (sweet) Melon  (sweet) Watermelon 
66 
m 
THE    NATURE    AND    TASTES    OF    EACH    DOSHA 
Sour;  Cooling 
Lemons Pomegranate  (sweet,  astringei it)        Strawberrie 
Limes  (bitter) Quince  (sour,  sweet) Tamarind 
Mango,  green 
Sweet/Sour;  Heating 
Cantaloupe  (sweet) Oranges Pineapple 
Grapes,  green Papaya 
Sweet/Astringent;  Heating Soursop 
Apricots Cranberries(sour) Persimmon 
Bananas  (sweet,  sour) Mango,  ripe  (sweet) Plums 
Cherries  (sweet,  sour) Peaches Rhubarb 
Rhubarb Sweet/Sour;  Cooling 
Strawberries 
GRAINS 
Sweet/Astringent;  Cooling 
Barley Cereals  (sweet) Wheat  bran  (sweet) 
Basmati  rice  (sweet) Wheat  (sweet) 
Sweet/Astringent;  Heating White  rice  (sweet) 
Brown  rice  (sweet) Corn  (sweet;  dry) Oats  (sweet;  dry) 
Buckwheat Millet  (sweet;  dry) Rye 
Cornmeal  (sweet;  dry) Oat  bran  (sweet;  dry) 
Pungent/Sweet;  Heating Triticale 
Amaranth Quinoa  (pungent) 
BEANS,  LEGUMES,  AND  PEAS 
Aduki  beans 
Black  beans 
Black-eyed  peas 
Chickpeas 
Kidney  beans 
Lentils,  brown  and  red 
Tempeh Sweet/Astringent;  Cooling 
Lima  beans 
Mungdhal 
Pinto  beans 
Soybeans 
Sweet/Astringent;  Heating 
Navy  beans 
Toor  dhal  (sweet) 
Pungent/Astringent;  Heating Split  peas Tofu 
White  hems 
Ur.Kldh.il 
6  7 
^ 
THE    PRINCIPLES    OF    AYURVEDA 
SPICES,  HERBS,  CONDIMENTS,  AND  SEAWEEDS 
Allspice 
Ajwan 
Anise 
Asafoetida 
Basil 
Bayleaf 
Black  pepper 
Caraway 
Cayenne 
Celery  seed Pungent/Heating 
Cloves  (aromatic) 
Curry  powder  (bitter) 
Ginger  (sweet) 
Horseradish 
Marjoram 
Mustard  seeds Nutmeg 
Oregano 
Paprika 
Pungent/Sweet;  Heating 
Cardamom  Garam  masala  (bitter) 
Cinnamon  (astringent)  Mace 
Fenugreek  leaves  (bitter)  Onion 
Bitter/Astringent;  Heating 
Fenugreek  seed 
Salty;  Heating 
Black  salt Rock  salt 
Pungent/Salty;  Heating 
Most  seaweeds 
Bitter/Pungent;  Cooling 
Black  cumin Dill  leaves  and  seeds 
Coriander Peppermint  (pungent) 
Cumin Neem  leaves  (bitter) 
Sweet/Pungent;  Cooling 
Fennel Saffron  (astringent,  bitter Parsley 
Pippali Rosemary  (bitter) 
Sage  (bitter,  astringent) Savory 
Star  anise 
Tarragon  (bitter) 
Thyme 
Turmeric  (bitter) 
Orange  peel  (pungent, 
bitter,  aromatic) 
Sea  salt 
Mint  leaves  (pungent) 
Spearmint  (pungent) 
Wintergreen  (pungent) 
Vanilla  (pungent,  astringent) 
Sweet;  Cooling 
Kudzu Rose  water 
Barley  malt  (astringent) 
Brown  rice  syrup 
Brown  sugar  (unrefined) 
Dates SWEETENERS 
Sweet;Cooling 
Fructose 
Fruit  juice  concentrates 
(astringent) 
Maple  syrup  (bitter) 
68 >m Sucanat 
Sugarcane  juice 
White  sugar 
THE    NATURE    AND    TASTES    OF    EACH    DOSHA 
Amasake 
Honey  (astringent) Sweet;  Heating 
Jaggery Molasses  (pungent) 
Almond  oil 
Apricot  oil 
Corn  oil 
Avocado  oil 
Canola  oil 
Mustard  oil 
Castor  oil OILS 
Sweet;  Heating 
Safflower  oil  (astringent) 
Sesame  oil  (bitter,  astringent) 
Sweet;  Cooling 
Coconut  oil 
Soy  oil 
Pungent;  Heating 
Olive  oil 
Sweet/Bitter/Pungent;  Heating Vegetable  oil,  mixed 
Walnut  oil  (astringent) 
Sunflower  oil 
Butter,  unsalted  (astringent) 
Cheese,  unsalted  (sour) 
Buttermilk 
Cheese,  salted  (pungent) DAIRY 
Sweet;  Cooling 
Cow's  milk 
Ghee 
Sour/Astringent;  Heating 
Sour  cream Goat's  milk  (pungent) 
Mother's  milk 
Yogurt 
Almonds  (sweet) 
Cashews  (sweet) 
Filberts NUTS 
Sweet/Astringent;  Heating 
Macadamia  (sweet) 
Peanuts 
Pecans Pine  nuts 
Pistachios 
Walnuts,  black  or  English 
SEEDS 
Pungent/Sweet;  Heating 
Chia  seeds  Poppy  seeds  (astringent) 
Flax  seeds  (sweet;  astringent)  Pumpkin  seeds 
(sweet,  bitter,  astringenl ) 
Psyllium  seeds Sweet/Astringent;  Cooling 
Sunflower  seeds Sesame  seeds  (sweel  | 
6  9 «r 
Tin:    PRINCIPLES    OF    AYURVEDA 
TEAS 
Alfalfa 
Barley  (sweet) 
Blackberry  (astringent) 
Chamomile 
Chicory  (bitter) 
Elder  flower 
Hops 
Jasmine Sweet/Astringent;  Cooling Borage 
Lotus 
Nettle  (astringent) 
Bitter/Pungent;  Cooling 
Lavender  (pungent) 
Lemon  grass 
Passionflower  (bitter) 
Pau  d'arco  (bitter) 
Peppermint  (pungent) 
Ajwan Basil 
Calamus  (bitter) 
Cardamom  (sweet) 
Cinnamon  (sweet,  astringent) 
Clove Pungent;  Heating 
Eucalyptus 
Fenugreek  (bitter,  sweet) 
Ginger,  dried  or  fresh  (sweet) 
Ginseng  (bitter,  sweet) 
Hyssop  (bitter) 
Juniper  berries  (bitter,  sweet) 
Astringent/Sweet;  Heating 
Burdock  (astringent,  bitter)  Hawthrone  (sweet,  sour) 
Bitter/Sweet;  Cooling 
Chrysanthemum Marshmallow  (sweet) 
Dandelion Red  clover 
Licorice Sandalwood  (astringent) 
Sweet/Pungent;  Cooling 
Corn  silk Lemon  balm 
Fennel Rose  flowers  (bitter,  astringent) Oat  straw  (sweet) 
Raspberry 
Strawberry 
Peruvian  bark  (pungent) 
Spearmint  (pungent) 
Violet 
Wintergreen  (pungent) 
Yarrow  (astringent) 
Mugwort  (bitter) 
Orange  peel 
Osha  (bitter) 
Pennyroyal 
Wild  ginger 
Hibiscus 
Sarsaparilla 
Saffron  (bitter) 
70 
jmt. ********************************* 
PART     TWO 
&TA&  ^Shzctices \ 
\ 
\ 
\ 
********************************/i 
CHAPTER      6 
EATING   ACCORDING 
TO   YOUR   BODY   TYPE- 
THE    FOOD    CHARTS 
11  produce,  grains,  beans,  and  breads  start  out  as  fresh  and  alive  with  energy. Energy  is  the  life 
force  of  a  food  from  its  inception  as  a  fertile  seed,  which  receives  energy  through  fertile  soil  and 
agreeable  climate,  through  the  final  stages  of  sowing  and  reaping. The  source  of  this  energy  is  referred 
to  as  tanmatras,  the  subtle  aspect  of  the  five  elements. The  longer  a  food  is  uprooted  from  the  earth, 
the  less  energy  it  holds. Certain  foods,  such  as  grains  and  beans,  can  be  stored  successfully  under 
specific  conditions. But  the  extent  to  which  these  foods  are  then  processed  is  proportionate  to  the 
depletion  of  their  life-force. The  energy  of  a  food  is  determined  by  the  natural  or  unnatural  condi- 
tions under  which  it  is  farmed. Whether  that  energy  is  fully  transmitted  into  our  body  is  determined 
by  the  season  in  which  it  is  picked  and  eaten,  and  by  whether  or  not  it  is  complementary  to  our  body 
type. Since  we  no  longer  depend  upon  our  own  efforts  of  farming,  and  since  the  prices  of  organic 
foods  can  be  high,  continuous  effort  and  commitment  are  required  on  our  part  to  eat  wholesomely. We  must  strive  to  regain  and  protect  our  natural  farmlands  and  invest  the  time  to  create  and  harvest 
small  gardens  or  communal  plots. When  we  redistribute  our  purchasing  power  toward  healthier 
choices,  we  will  actually  save  money. Whole  grains,  for  example,  are  less  expensive  than  the  conve- 
niently processed  grains  and  breads. Foods  are  not  inert. The  depth  and  density  of  their  energy  invariably  correspond  to  the  level  of  our 
internal  energy. Foods  that  are  grown  naturally,  without  the  use  of  chemicals  and  without  undue 
processing,  are  the  optimum  choice. Fresh  produce,  available  at  farmer's  markets  and  supermarkets, 
is  the  second  choice. Canned,  frozen,  or  chemically-processed  foods,  and  fast  foods,  are  noxious  to 
our  health. They  are  dead  foods,  devoid  of  any  innate  energy. 72 
^ 
EATING   ACCORDING    TO   YOUR    BODY   TYPE 
Barley 
The  vital  energy  in  foods  is  what  invigorates  the 
various  organs,  tissues,  fluids,  and  spaces  of  the  body. When  we  consume  dead  food,  food  that  barely  yields 
the  minimum  energy  needed  for  survival,  we  ensure 
the  slow  and  dangerous  demise  of  our  internal  envi- 
ronment. The  food  charts  that  constitute  the  bulk  of  this 
chapter  outline  a  large  variety  of  foods  suitable  for 
each  body  type. The  foods  in  the  Major  category  are 
for  everyday  use,  and  those  in  the  Minor  category  are 
for  occasional  use. The  Regressive  category  contains 
the  most  negative  foods  for  each  type. These  food  recommendations  should  be  ap- 
proached slowly  and  with  consistency,  especially  by 
those  just  beginning  a  natural  lifestyle. Many  of  the  foods  listed  in  these  charts  can  be 
found  in  ancient  Ayurvedic  texts,  while  some  have 
only  recently  been  evaluated  and  categorized. As  re- 
search on  the  energetics  of  foods  flourishes,  more 
information  is  continually  becoming  available. These 
charts  are  designed  only  as  guidelines. While  you  may 
use  them  to  learn  which  foods  are  best  suited  to  your 
body  type,  the  ultimate  determination  about  what  is 
appropriate  for  you  must  come  from  your  own  con- 
scious reactions. The  classic  Ayurvedic  texts  enumerate  seven  body 
types. They  are  Vata,  Pitta,  Kapha;  Vata-Pitta,  Pitta- 
Kapha,  Vata-Kapha;  and  Vata-Pitta-Kapha. However, 
each  of  the  three  dual  types  contains  notable  differ- 
ences depending  on  which  of  the  two  doshas  is  domi- 
nant. Vata-Pitta  may  express  itself  as  Vata-Pitta  or  as 
Pitta-Vata. For  this  reason  I  have  added  Pitta-Vata, 
Kapha-Pitta,  and  Kapha-Vata,  to  give  a  total  of  ten 
body  types  for  the  Food  Charts. In  the  Food  Charts  that  follow,  the  foods  in  the 
Major  category  will  generally  exhibit  two  or  more 
qualities  suitable  to  your  dosha. The  foods  in  the 
Minor  category  will  have  at  least  one  quality  suitable 
to  your  dosha. The  Regressive  category  lists  foods  that 
can  negatively  affect  your  dosha. This  category  in- 
cludes all  foods  that  are  old,  insect-eaten,  frozen,  dried, 
or  canned. All  body  types  should  use  fresh  and  sea- 
sonal foods. Dairy  references  always  refer  to  organic  products. Unrefined  brown  sugar  refers  to  jaggery,  gur,  Sucanat, 
or  noncommercial  turbinado. Buckwheat 
73 
jmtr 
THE    PRACTICE    OF    AYURVEDA 
STAGES  FOR  INTRODUCING  PROPER  FOODS 
Major 
10  out  of  21  meals 
Major 
12  out  of  21  meals 
Major 
17  out  of  21  meals First  Six  Months  (21  Meals  per  Week) 
Minor 
8  out  of  21  meals Regressive 
3  out  of  21  meals 
Second  Six  Months  (21  Meals  per  Week) 
Regressive 1  out  of  21  meals Minor 
8  out  of  21  meals 
After  One  Year  (21  Meals  per  Week) 
Minor  Regressive 
4  out  of  21  meals  None/once  in  a  very  long  while 
THE  FOOD  CHARTS 
VATA Ov 
VEGETABLES 
Use  fresh  and  seasonal  vegetables. Major 
Artichoke Green  beans Sweet  potatoes 
Asparagus Landcress Summer  squash  (yellow 
Bok  choy Leeks,  cooked crookneck,  zucchini) 
Carrots Onion,  cooked Watercress 
Daikon Pumpkin 
Minor Winter  squash  (acorn, 
buttercup,  butternut) 
Broccoli Jerusalem  artichoke Plantain 
Burdock  root,  cooked  moist 
Jicama Radishes 
Cassava Kale,  well  cooked 
Spinach Collards Karela 
Sprouts Corn,  fresh Lettuce Taro  root 
Cucumber,  seedless Mustard  greens Turnip  greens 
Gourd  squash Parsnips Winter  squash  (spaghetti) 
74 
m 
EATING   ACCORDING    TO   YOUR    BODY   TYPE 
V  AT  A 
Regressive 
Beet  greens 
Eggplant Pokeroot 
Bell  peppers Endive Potatoes,  white 
Brussels  sprouts Kohlrabi Rutabaga 
Cabbage Mushrooms Swiss  chard 
Cauliflower Onion,  raw Tomatoes 
Celery Peas Turnips 
FRUITS 
Use  fresh  and  seasonal  fruits. Major 
Apricots Grapefruit Peaches 
Avocado Kiwi Pineapple 
Bananas Lemons Plums 
Berries Limes Rhubarb 
Cherries Mango Soursop 
Coconut Melons Tamarind 
Dates Oranges Tangerines 
Figs,  fresh Papaya 
Minor 
Apples Pears 
Quince Cranberries Pomegranate Raisins,  cooked 
Dried  fruits,  cooked 
Regressive Persimmon Prunes Watermelon 
GRAINS  (ALL  YEAR) 
V  types  should  avoid  a  mono-diet  of  brown  rice. Major 
Basmati  rice,  brown  or  white 
Brown  rice,  all  grains  or  sweet 
Amaranth 
Buckwheat 
Cereals,  dried Oats,  whole  cooked Wheat  berries 
Sushi  rice,  white 
Minor Barley 
Quinoa 
Regressive 
Corn Oats,  dry 
Millet Rye 
75 
jmtr 
THE    PRACTICE    OF    AYURVEDA 
V  ATA 
PROCESSED  GRAINS (ALL  YEAR) 
Minor 
Bulgur Oats,  rolled  or  i >teel-cut, cooked Udon  noodles 
Couscous Pasta,  whole  wheat Unbleached  white  flour 
Mochi  (pounded sweet  rice) Rice  flour Whole  wheat  flour 
LEGUMES , BEANS ,  PEAS,  AND  SOYBEAN  DERIVATIVES 
Major 
Aduki  beans Tofu,  cooked Toor  dhal 
Mung  dhal,  split  or  whole 
Minor 
Black  chickpeas Muth  beans 
Regressive Urad  dhal 
Black  beans Kidney  beans Soybeans 
Black-eyed  peas Lima  beans Split  peas,  green  or  yellow 
Chickpeas Navy  beans Tempeh 
Lentils,  brown  or red Pinto  beans White  beans 
NUTS  AND  SEEDS 
Minor 
Almonds Macadamia Pumpkin  seeds 
Brazil  nuts Peanuts Sesame  seeds,  roasted 
Cashews Pecans Sunflower  seeds 
Chestnuts Pine  nuts Walnuts 
Filberts Pistachios 
DAIRY 
Buttermilk 
Cottage  cheese 
Cheeses,  hard  or  soft 
Goat's  milk Major 
Cow's  milk,  certified  raw 
Ghee 
Minor 
Ice  cream,  homemade Yogurt 
Sour  cream 
Regressive 
Dairy  products,  commercial  or  powdered 
76 
jmt. EATING   ACCORDING   TO   YOUR    BODY  TYPE 
VAT  A 
OILS/FATS 
Major 
Almond Sesame,  dark  or  light Sunflower 
Canola 
Minor 
Coconut Olive Soy 
Mustard Safflower 
Regressive Walnut 
Animal  fats Corn Vegetable,  mixed 
SWEETENERS 
Major 
Amasake  (rice  milk) Dates Maple  syrup 
Brown  rice  syrup Fruit  juice  concentrates Sucanat 
Brown  sugar,  unrefined Honey,  raw  and  uncooked 
Minor Sugarcane  juice 
Barley  malt Dried  fruits,  cooked  (apricots, 
bananas,  papaya,  peaches, 
pineapples,  raisins) 
Regressive Molasses 
Honey,  cooked Sugar  substitutes  (saccharin, 
Sweet  'n  Low,  NutraSweet) White  sugar 
HERBS, SPICES,  AND  FLAVORINGS 
Major 
Almond  extract Cumin 
Peppermint Anise Curry  powder Pippali Asafoetida Dill,  leaves  or  seed Rosemary 
Basil Fennel Saffron 
Bay  leaf Garam  masala Sage 
Black  cumin Ginger, Savory 
Black  pepper dried  or  fresh 
Spearmint Caraway Kudzu Tamarind 
Cardamom Mango  powder Tarragon 
Chili  pepper Mustard  seeds Thyme 
Cinnamon Nutmeg 
Turmeric 
Cloves Oregano Vanilla 
Coriander Paprika 
77 
m 
THE    PRACTICE    OF    AYURVEDA 
V  A  T  A 
Cayenne 
Cilantro 
Curry  leaves 
Garlic,  raw Minor 
Fenugreek 
Garlic 
Horseradish Mint Parsley 
Regressive 
Extremely  bitter  and  astringent  herbs  and  spices 
Chutney,  coconut  or  mango 
Daikon,  grated 
Gomasio 
Horseradish 
Mayonnaise,  noncommercial 
Mirin CONDIMENTS 
Major 
Mustard,  noncommercial  Tamarind 
Olives,  black  or  green  Umeboshi  plum 
Pickles,  ginger  or  lime  or  general  Vinegar,  brown  rice  or 
Rock  salt  herbal  or  umeboshi 
Sea  salt  Yogurt,  spiced 
Cilantro 
Chili  pepper 
Garlic,  raw 
Ketchup 
Mayonnaise,  commercial Minor 
Coconut,  grated 
Coconut  milk Rose  water 
Tamari 
Regressive 
Mustard,  commercial  Salt,  iodized 
Onion,  raw 
Preservatives  and  additives,  chemical 
Arame 
Hijiki 
Agar-agar 
Blue-green  algae SEAWEEDS 
Soak  and  rinse  thoroughly  before  use. Major 
Kombu 
Minor 
Dulse Kelp Wakame 
Seaware 
78 
J@f, 
EATING    ACCORDING   TO   YOUR    BODY   TYPE 
VAT  A 
BREWS  AND  BEVERAGES 
Drinks  should  not  be  cold,  and  most  fruit  juices  should  he  diluted 
with  water  or  milk  for  V  types. Major 
Coconut  milk 
Date  shake 
Grapefruit  juice 
Grape  juice 
Lemonade 
Mango  juice Almond  milk 
Aloe  vera  drinks  or  juice 
Apricot  juice 
Berry  juice 
Carrot  juice 
Cherry  juice 
Chicory  blends Orange  juice 
Papaya  juice 
Peach  juice 
Pineapple  juice 
Salted  drinks 
Sour  drinks 
Carob  drinks 
Carob-banana  shake Minor 
Lassi  (sweet  yogurt  drink) 
Milk  shakes Mixed  vegetable  juices 
Alcohol 
Apple  juice 
Caffeinated  drinks 
Carbonated  drinks Regressive 
Cold  drinks 
Cranberry  juice 
Pear  juice Prune  juice 
Pungent  drinks 
Tomato  juice 
TEAS 
Do  not  use  chamomile  if  you  are  allergic  to  ragweed. Major 
Ajwan  Fennel  Peppermint 
Bancha  (twig)  Ginger  Peruvian  bark 
Basil  Hyssop  Rose  flowers 
Chamomile  Lavender  Rosehips 
Chicory  Lemon  balm  Saffron 
Cinnamon  Licorice  Sage 
Cloves  Lotus  Sarsaparilla 
Comfrey  Marshmallow  Sassafras 
Elder  flowers  Orange  peel  Spearmint 
Eucalyptus  Pennyroyal 
Alfalfa 
Barley  (grain  tea) 
Chrysanthemum 
Ginseng 
Hibiscus Minor 
Hops 
jasmine 
Ncttle 
Passionflower Raspberry 
Red  clover Strawberry 
Violet 
79 
^ 
["HE    PRACTICE    OF    AYURVEDA 
VAT  A 
Blackberry 
Borage 
Burdock Regressive 
Corn  silk 
Dandelion Mormon  tea 
Yarrow 
VATA-PITTA 
VEGETABLES 
Use  fresh  and  seasonal  vegetables,  mostly  cooked. All  vegetables  with  seeds  should  be  well 
cooked  with  appropriate  Vata  spices  to  minimize  aggravation  ofV-P  types. Small  amounts  of  bitter  vegetables  may  be  used. Major 
Artichoke Landcress Summer  squash 
Asparagus Mustard  greens 
(yellow  crookne Bok  choy Okra zucchini) 
Carrots Parsnips 
Sweet  potatoes 
Collards Pumpkin Winter  squash  (a< 
Green  beans Rutabaga butternut,  spagl 
Jerusalem  artichoke 
Minor 
Arugula Dandelion  greens Papaya,  green 
Beets Endive Peas 
Bell  peppers Gourd  squash Plantain 
Broccoli 
Jicama Potatoes,  white 
Broccoli  rabe Kale Radicchio 
Burdock  root Karela Radishes,  cooked 
Cabbage Kohlrabi 
Spinach Cauliflower Lambsquarter 
Sprouts Celery Lettuce Watercress 
Corn,  fresh Lotus  root 
Cucumber Onion,  cooked 
Regressive 
Brussels  sprouts Pungent  vegetables,  in  excess Tomatoes 
Eggplant Shiitake  mushrooms Turnips 
Mushrooms Swiss  chard Turnip  greens 
Onions,  raw Taro  root 
80 
m 
EATING   ACCORDING   TO   YOUR   BODY  TYPE 
VATA-PITTA 
FRUITS 
Apricot 
Avocado 
Coconut 
Dates 
Figs,  fresh Use  mostly  sweet  fruits  with  a  small  amount  of  sour  ones. Major 
Grapes  Pineapple,  sweet 
Plums,  sweet 
Quince,  sweet 
Tamarind 
Tangerines,  sweet 
Apples Bananas 
Berries,  sweet 
Cherries,  sweet 
Grapefruit,  sweet 
Cranberries Lemons 
Limes 
Mango 
Oranges,  sweet 
Minor 
Kiwi 
Papaya 
Peaches 
Pears 
Pomegranate 
Regressive 
Persimmon Prunes 
Raisins Soursop 
Strawberries 
Watermelon 
Sour  fruits,  in  excess 
GRAINS 
Since  most  dry  goods  are  available  throughout  the  year,  grains 
are  categorized  by  season  for  the  dual  body  types. V-P  types  should  avoid  a  mono-diet  of  brown  rice. Winter/Spring  (December  to  end of  April) 
Major                                           Minor Regressive 
Barley                                                   Brown  rice r,  long 
grain  or  sweet Amaranth 
Basmati  rice,  brown  or  white             Quinoa Buckwheat 
Oats,  whole  cooked                             Wild  rice Corn 
Wheat Millet 
Oat  bran 
Rye 
Spring/Summer  (May  to  end  of  August) 
Minor 
Brown  rice,  all  grains  or  sweet Major 
Barley 
Basmati  rice,  brown  or  white  Wild  rice 
Oats,  whole  cooked 
Wheat 
81 
J@fr Regressive Amaranth 
Buckwheat 
Corn 
Millet 
Quinoa Rye 
THE    PRACTICE    OF    AYURVEDA 
VATA-PITTA 
Fall  (September  to  end  of  November) 
Major Minor 
Regressive 
Brown  rice,  medium-  or Barley 
Amaranth 
short-grain  or  sweet Basmati  rice,  brown  or  white Buckwheat 
Oats,  whole  cooked Brown  rice,  long-grain Corn 
Wheat 
Quinoa Millet 
Rye 
PROCESSED  GRAINS  (ALL  YEAR) 
Major 
Bulgur Oats,  rolled  or  steel-cut,  cooked Udon  noodles 
Couscous Pasta,  whole  wheat Unbleached  white  flour 
Mochi  (pounded  sweet  rice) Rice  flour Whole  wheat  flour 
LEGUMES,  BEANS ,  PEAS,  AND  SOYBEAN  DERIVATIVES 
Major 
Aduki  beans Mung  dhal,  split  or  whole 
Minor Urad  dhal 
Black  beans Lentils,  brown  or  red Tempeh 
Chickpeas,  black  or  yellow Muth  beans Tofu 
Kidney  beans Soybeans 
Regressive Toor  dhal 
Black-eyed  peas Navy  beans Split  peas,  green  or  yellow 
Lima  beans Pinto  beans White  beans 
NUTS  AND  SEEDS 
Coconut 
Pumpkin  seeds,  roasted Minor 
Sesame  seeds,  white 
Regressive Sunflower  seeds,  roasted 
All  nuts. Small  amounts  of  almonds,  cashews,  pecans,  pistachios,  poppy  seeds,  and 
walnuts  are  permitted  in  the  fall  (September  to  end  of  November). DAIRY 
Butter,  unsalted 
Cottage  cheese Major 
Cow's  milk,  certified  raw 
Goat's  milk Ghee 
Yogurt 
82 
jmt. EATING   ACCORDING    TO   YOUR    BODY   TYPE 
VATA-PITTA 
Minor 
Butter,  salted Buttermilk 
Regressive Cheeses,  mild  and  saltd 
Sour  cream 
Dairy  products, commercial Ice  cream 
or  powdered 
OILS 
Major 
Canola Safflower Sunflower 
Coconut Sesame,  dark  or  light 
Minor 
Almond Corn Soy 
Avocado Olive 
Regressive Walnut 
Animal  oils  or  lard Corn Vegetable,  mixed 
SWEETENERS 
Major 
Amasake  (rice  milk) Dates Sucanat 
Barley  malt Fruit  juice  concentrates Sugarcane  juice 
Brown  rice  syrup Maple  syrup Sweet  fruits 
Brown  sugar,  unrefined 
Minor 
Fructose Honey,  raw  and  uncooked 
Regressive 
Honey,  cooked Sugar  substitutes  (saccharin, White  sugar 
Molasses Sweet  'n  Low,  NutraSweet) 
HERBS, SPICES,  AND  FLAVORINGS » 
Major 
Basil,  fresh Dill Saffron 
Black  cumin Fennel Sandalwood  chips 
Black  pepper Garam  masala 
Spearmint Caraway Kudzu [amarind 
Cardamom Mint 1  in  iihi  [< 
Coriander Orange  peel Vanilla 
Cumin Peppermint Wintergreen 
H^ 
jmt. THE    PRACTICE    OF    AYURVEDA 
VATA-PITTA 
Minor 
Ajwan Garlic,  cooked Oregano 
Almond  extract Ginger,  dried  or  fresh Paprika 
Bay  leaf Licorice Parsley 
Cayenne Mango  powder Rosemary 
Chili  peppers,  mild Mustard  seeds Sage 
Cinnamon Neem  leaves Savory 
Cloves Nutmeg 
Tarragon 
Curry  powder,  mild Onions,  dried Thyme 
Dill  leaves  or  seed Orange  extract 
Regressive 
Asafoetida Garlic,  raw Marjoram 
Chili  peppers,  hot Mace Onions,  raw 
Fenugreek 
CONDIMENTS 
Minor 
Cilantro Mayonnaise,  noncommercial Sesame  seeds,  white 
Coconut,  roasted Olives Sunflower  seeds 
Coconut  milk Pickles,  ginger  or  lime Tamari 
Daikon,  grated Pumpkin  seeds Vinegar,  brown  rice  or 
Gomasio Rock  salt herbal 
Horseradish Rose  water Wasabi 
Lemon  juice Sea  salt Yogurt,  spiced 
Lime  juice 
degressive Ketchup Mustard,  commercial Salt,  iodized 
Mayonnaise,  commercial Preservatives  and  additives, Vinegar,  commercial 
Miso chemical 
SEAWEEDS 
Seaweeds  should  be  used  mostly  in  the  fall  (September  to  end  of  November). Soak  and  rinse  thoroughly  before  use. Minor 
Arame  Kelp  Seaware 
Dulse  Kombu  Wakame 
Hijiki 
84 
>m 
EATING   ACCORDING    TO   YOUR    BODY   TYPE 
VAT  A- PITTA 
BREWS  AND  BEVERAGES 
Fruit  juices  may  be  diluted  with  water  or  milk  for  V-P  types. Major 
Date  and  fig  shakes  Sweet  fruit  juices  (berry, 
Lassi  (sweet  yogurt  drink)  cherry,  grape,  mango,  peach, 
pomegranate,  sweet  orange, 
pineapple) Apricot  juice 
Chicory  blends 
Coconut  milk 
Cow's  milk  or  drinks,  sweet 
Aloe  vera  juice  or  drink 
Apple  juice 
Carob  drinks 
Carrot  juice Minor 
Cow's  milk  or  drinks,  hot  spiced  Papaya  juice 
Grapefruit  juice  Pear  j uice 
Mildly  salted  or  sour  brews  Prune  juice 
Mixed  vegetable  juice 
Alcohol 
Caffeinated  drinks Regressive 
Carbonated  drinks 
Chocolate  drinks Pungent  beverages 
Tomato  juice 
TEAS 
Do  not  use  chamomile  if  you  are  allergic  to  ragweed. Major 
Bancha  (twig)  Hops  Peppermint 
Lavender  Rose  flowers 
Lemon  balm  Rosehips Cardamom 
Chamomile 
Elder  flower 
Fennel Lemon  grass 
Spearmint 
Ajwan 
Barley  (grain  tea) 
Blackberry 
Borage 
Chrysanthemum 
Cinnamon Minor 
Cloves 
Comfrey 
Eucalyptus 
Ginger 
Hibiscus Jasmine Mexican  bark 
Passionflower 
Red  clover Strawberry 
85 
J@f, 
THE    PRACTICE    OF    AYURVEDA 
VATA-KAPHA 
VATA-KAPHA 
VEGETABLES 
Use  fresh  and  seasonal  vegetables. Vegetables  with  seeds  should  be  well  cooked  with  the 
appropriate  Vata  spices  to  minimize  aggravation  of  V-K  types. Major 
Artichokes Mustard  greens Summer  squash 
Asparagus Okra (yellow  crookneck) 
Beets Onion,  cooked Winter  squash 
Green  beans Parsnips (acorn,  buttercup, 
Landcress Radishes,  cooked butternut,  spaghetti) 
Lotus  root 
Minor Watercress 
Arugula Daikon Peppers Bamboo  shoots 
Eggplant Plantain 
Bell  peppers Endive Pokeroot 
Bok  choy Escarole Potatoes,  white 
Broccoli Gourd  squash Pumpkin 
Broccoli  rabe Jerusalem  artichokes Radicchio 
Burdock  root 
Jicama Snow  peas 
Cabbage Kale 
Spinach Carrots Karela,  well  cooked 
Sprouts Cassava Kohlrabi Sweet  potatoes 
Cauliflower Lambsquarter Turnip  greens Celery 
Papaya, green Zucchini 
Corn,  fresh Parsnips 
Cucumber,  seedless Peas 
Regressive 
Brussels  sprouts Shiitake  mushrooms Tomatoes 
Mushrooms Swiss  chard Turnips 
Onions,  raw Taro  root Vegetables,  raw 
86 
^mjr 
EATING   ACCORDING   TO   YOUR    BODY   TYPE 
VATA-KAPHA 
FRUITS 
Apricots 
Berries 
Cherries 
Coconut 
Dates 
Figs,  fresh 
Apples 
Avocado 
Bananas 
Dried  fruits 
Grapes Use  fresh  and  seasonal  fruits. Major 
Lemon 
Lime 
Mango 
Melon 
Papaya 
Minor 
Kiwi 
Oranges 
Pears 
Persimmon 
Regressive Cranberries  Prunes 
Dried,  sour,  or  sweet  fruits,  in  excess Peaches 
Raisins,  moist 
Rhubarb 
Strawberries 
Tamarind 
Pineapple 
Plums 
Pomegranate Soursop 
Quince 
GRAINS 
Since  most  dry  goods  are  available  throughout  the  year,  grains 
are  categorized  by  season  for  the  dual  body  types. V-K  types  should  avoid  a  mono-diet  of  brown  rice. Winter/Spring  (December  to  end  of  April) 
Major Minor 
Regressive Barley Amaranth Buckwheat 
Millet Basmati  rice,  brown  or  white Oats,  whole  cooked 
Quinoa Brown  rice,  long-  or  short-grain Rye Wheat 
Major 
Brown  rice,  long-grain 
Wheat Spring/Summer  (May  to  end  of  August) 
Minor Barley 
Brown  rice,  short-  or 
medium-grain 
Millet 
Oats,  whole  cooked 
Wild  rite Regressive Amaranth 
Buckwheat 
Corn 
Quinoa Rye 
87 
jmt. THE    PRACTICE    OF    AYURVEDA 
VAT  A -KAPHA 
Fall  (September  to  end  of  November) 
Major Minor 
Regressive 
Basmati  rice,  brown Basmati  rice,  white Amaranth 
Brown  rice,  long-grain Brown  rice,  medium-grain Buckwheat 
Oats,  whole  cooked Millet 
Corn 
Quinoa Rye 
Wheat 
Wild  rice 
PROCESSED  GRAINS  (ALL  YEAR) 
Minor 
Bulgur Oats,  steel-cut Udon  noodles 
Couscous Pasta,  whole  wheat Unbleached  white  flour 
Mochi  (pounded  sweet rice) 
Rice  flour 
Regressive Whole  wheat  flour 
Cereals,  commercial  or dried Corn  meal 
Rye  flakes Corn  grits Oat  bran 
Oats,  rolled Wheat  bran 
LEGUMES,  BEANS ,  PEAS,  AND  SOYBEAN  DERIVATIVES 
Major 
A chiki  beans Mung  dhal,  split  or  whole Toor  dhal 
Lentils,  brown  or  red 
Minor 
Black  beans Muth  beans Urad  dhal 
Chickpeas,  black  or  yellow Tofu 
degressive 
Black-eyed  peas Pinto  beans 
Split  peas 
Kidney  beans Soybeans Tempeh 
Lima  beans Soy  by-products,  except  tofu White  beans 
Navy  beans 
NUTS  AND  SEEDS 
Coconut 
Poppy  seeds Minor 
Pumpkin  seeds,  roasted 
Sesame  seeds,  roasted Sunflower  seeds,  roasted 
88 
jm:. EATING    ACCORDING   TO   YOUR    BODY  TYPE 
VATA-KAPHA 
Regressive 
All  nuts. Small  amounts  of  almonds,  cashews,  pecans,  pistachios,  and  walnuts  are 
permitted  in  the  fall  (September  to  end  of  November). DAIRY 
Major 
Cottage  cheese Ghee Goat's  milk 
Butter;  unsalted Minor 
Cow's  milk,  certified  raw Yogurt 
Regressive 
Small  amounts  of  cheeses  and  sour  cream  may  be  used  in  the  fall 
(September  to  end  of  November). Buttermilk  Dairy  products,  commercial  or         Ice  cream 
Butter,  salted  powdered  Sour  cream 
Cheeses,  salted 
OILS 
Major 
Canola Sunflower 
Minor 
Almond Corn Sesame,  dark  or  light 
Apricot Mustard Soy 
Avocado Olive Walnut 
Coconut Safflower 
Regressive 
Animal  oils or  lard Vegetable,  mixed 
SWEETENERS 
Amasake  (rice  milk) 
Dates Major 
Fruit  juice,  mixed 
Honey,  raw  and  uncooked Sweet  fruits 
Barley  malt 
Brown  rice  syrup 
Brown  sugar,  unrefined Minor 
Fruit  juice  concentrates 
Maple  syrup Sucanat 
Sugarcane  juice 
89 
jmtr 
THE    PRACTICE    OF    AYURVEDA 
VATA-KAPHA 
Fructose 
Honey,  cooked 
Molasses Regressive 
Sugar  substitutes  (saccharin, 
Sweet  'n  Low,  NutraSweet) White  sugar 
HERBS,  SPICES,  AND  FLAVORINGS 
Allspice 
Anise 
Asafoetida 
Basil 
Bay  leaf 
Black  cumin 
Black  pepper 
Caraway 
Cardamom 
Cinnamon 
Cloves 
Coriander 
Cumin 
Curry  powder 
Dill  leaves Major 
Eucalyptus 
Fennel 
Garam  masala 
Garlic,  cooked 
Ginger,  dried 
Mace 
Marjoram 
Mint 
Mustard  seeds Nutmeg 
Onion,  dried 
Orange  peel 
Oregano 
Paprika Parsley 
Peppermint 
Poppy  seeds Rosemary 
Saffron Sage 
Savory 
Spearmint Star  anise 
Tamarind 
Tarragon 
Thyme 
Turmeric 
Vanilla 
Almond  extract 
Cayenne 
Dill  seed 
Fenugreek 
Garlic,  raw Minor 
Ginger,  fresh 
Horseradish 
Kudzu 
Mango  powder 
Regressive Mugwort Neem  leaves 
Orange  extract 
CONDIMENTS 
Cilantro 
Chutney,  coconut  or 
sweet  mango 
Daikon,  grated 
Gomasio,  mild 
Horseradish 
Lemon  juice Minor 
Mayonnaise,  noncommercial 
Mint  leaves 
Mustard,  noncommercial 
Olives,  black 
Pickles,  cucumber  or  ginger 
or  lime  or  mango 
Rose  water Rock  salt 
Sea  salt 
Sprouts Vinegar,  brown  rice  or 
herbal  or  umeboshi 
Wasabi 
Yogurt,  spiced 
90 
>90Cr 
EATING    ACCORDING    TO   YOUR    BODY   TYPE 
V  AT  A  - K A  PH  A 
Mayonnaise,  commercial 
Miso 
Mustard,  commercial Regressive 
Preservatives  and 
additives,  chemical Salt,  iodized 
Vinegar,  commercial 
SEAWEEDS 
Use  moderately  during  the  fall  (September  to  end  of  November). Soak  and  rinse  seaweeds  thoroughly  before  use. Agar-agar 
Arame 
Blue-green  algae 
Dulse Minor 
Hijiki Kelp 
Kombu Riverweeds 
Seaware 
Wakame 
BREWS  AND  BEVERAGES 
Apricot  juice 
Berry  juice 
Carrot  juice 
Carrot-ginger  drink 
Apple  juice 
Banana  drink 
Carrot-vegetable  juice 
Coffee 
Alcohol 
Aloe  vera  juice  or  drinks 
Caffeinated  teas 
Carbonated  drinks Major 
Cherry  juice 
Chicory  blends 
Grape  juice 
Minor 
Mildly  salted  or  sour  brews 
Orange  juice 
Pear  juice 
Regressive 
Chocolate  drinks 
Cold  drinks 
Fruit  juices,  sweetened Mango  juice,  unsweetened 
Peach  juice 
Soy  milk,  warm  spiced 
Pineapple  juice 
Pungent  brews 
Goat's  milk,  warm  spiced 
Pomegranate  juice 
Tomato  juice 
91 ^m^ 
THE    PRACTICE    OF    AYURVEDA 
VATA-KAPHA 
TEAS 
Do  not use  chamomile  if  you  are  allergic  to 
Major ragweed. Bancha  (twig) Fennel Orange  peel 
Basil Ginger,  dried Osha 
Chamomile Lavender 
Peppermint Chicory Lemon  balm Raspberry 
Cinnamon Lemon  grass Rose  flowers 
Cloves Lotus Saffron 
Elder  flowers Mexican  bark  tea Sage 
Eucalyptus 
Minor 
Ajwan Ginseng 
Nettle 
Alfalfa Hibiscus Pennyroyal 
Barley  (grain  tea) Hops 
Red  clover 
Chrysanthemum Hyssop 
Sarsaparilla 
Comfrey 
Jasmine Spearmint Dandelion Licorice Violet 
Ginger,  fresh 
PITTA OV 
VEGETABLES 
Major 
Artichokes Dandelion  greens Okra 
Arugula Endive Parsnips 
Asparagus Green  beans Peas 
Bell  pepper Jerusalem  artichoke Potatoes,  white 
Broccoli 
Jicama Radicchio 
Brussels  sprouts Kale 
Sprouts Cabbage Karela Winter  squash 
Cauliflower Lambsquarter (acorn,  buttercup, 
Collards Landcress butternut,  spaghetti) 
Cucumber Lettuce Watercress 
92 
Jf^pr 
EATING   ACCORDING   TO   YOUR    BODY   TYPE 
PITTA 
Bamboo  shoots 
Burdock  root 
Carrots 
Carrot  tops 
Cassava 
Celery 
Corn,  fresh Minor 
Daikon  radish 
Escarole 
Kohlrabi 
Leeks,  cooked 
Mustard  greens Parsley Plantain 
Pokeroot 
Pumpkin Rutabaga 
Spinach Turnip  greens 
Beets 
Beet  greens 
Eggplant Horseradish Regressive 
Hot  chili  peppers 
Mushrooms 
Onion,  raw 
Radishes Swiss  chard 
Taro  root 
Tomatoes Turnips 
FRUITS 
Major 
Apples Grapes Pineapple 
Apricots Mango Plums 
Berries Melons Pomegranate 
Coconut Oranges,  sweet Raisins 
Dates Pears Watermelon 
Figs,  fresh 
Minor 
Avocado Lemons Strawberries,  sweet 
Dried  fruits,  sweet Limes Tamarind 
Kiwi Quince,  sweet 
Regressive 
Bananas Papaya Rhubarb 
Berries,  sour Peaches Soursop 
Grapefruit Persimmon 
GRAINS  (ALL  YEAR) 
Barley 
Basmati  rice,  brown  or  white Major 
Brown  rice,  sweet 
Oats,  whole Wheat 
Sushi  rice,  white Minor 
Brown  rice,  long-  or  medium  grain 
93 ^mjr 
THE    PRACTICE    OF    AYURVEDA 
PITTA 
Amaranth 
Buckwheat 
Corn Regressive 
Millet 
Quinoa Rice,  in  excess Rye 
PROCESSED  GRAINS  (ALL  YEAR) 
Barley  flour 
Bulgur 
Cereals,  barley  or  wheat 
Couscous Minor 
Mochi  (pounded  sweet  rice) 
Oats,  rolled  or  steel-cut 
Pasta,  whole  wheat 
Udon  noodles Unbleached  white  flour 
Wheat  bran 
Whole  wheat  flour 
LEGUMES,  BEANS,  PEAS,  AND  SOYBEAN  DERIVATIVES 
Aduki  beans 
Black  beans 
Black-eyed  peas 
Chickpeas,  black  or  yellow 
Tempeh Major 
Lentils,  brown 
Lima  beans 
Mung  dhal,  split  or  whole 
Muth  beans 
Lentils,  red Minor 
Tofu,  cooked 
Regressive 
Toor  dhal Navy  beans 
Pinto  beans 
Soybeans 
Split  peas,  green  or 
yellow Urad  dhal 
NUTS  AND  SEEDS 
Coconut 
Poppy  seeds 
All  nuts Minor 
Pumpkin  seeds,  roasted 
Sunflower  seeds,  roasted 
Regressive 
Sesame  seeds,  black  or  white Water  chestnuts,  cooked 
Butter,  unsalted 
Cheeses,  mild  or  soft 
Goat's  milk DAIRY 
Major 
Cottage  cheese 
Minor 
Ice  cream,  homemade Cow's  milk,  certified  raw 
Yogurt,  sweetened 
94 
jmtr 
EATING   ACCORDING    TO   YOUR    BODY   TYPE 
PITTA 
Buttermilk 
Cheeses,  hard Regressive 
Dairy  products, 
commercial  or  powdered Goat's  cheese 
Sour  cream 
Canola 
Coconut OILS 
Major Soy 
Sunflower 
Minor 
Avocado Safflower 
Olive 
Regressive 
Almond Corn 
Animal  fats or  lard Mustard 
Apricot Walnut 
Sesame,  dark 
Vegetable,  mixed 
Barley  malt 
Brown  sugar,  unrefined 
Dates 
Fructose SWEETENERS 
Major 
Fruit  juice  concentrates 
(apple,  pear,  mango, 
fig,  apricot,  grape) 
Maple  syrup Sucanat 
Sugarcane  juice 
Sweet  fruits 
Minor 
Amasake  (rice  milk) Brown  rice  syrup 
Regressive Honey Sugar  substitutes  (saccharin, White  sugar 
Molasses Sweet  'n  Low,  NutraSweet) 
HERBS, SPICES,  AND  FLAVORINGS 
Major 
Black  cumin Dill  leaves Saffron 
Cilantro Fennel 
Spearminl Coriander Kudzu UirilKTK 
Cumin Mint Wintergreen 
Curry  leaves Peppermint 
9  5 
>m 
THE    PRACTICE    OF    AYURVEDA 
PITTA 
Almond  extract 
Basil,  fresh 
Black  pepper 
Caraway 
Cardamom 
Cinnamon Minor 
Cloves 
Curry  powder 
Dill  seed 
Garam  masala 
Ginger 
Mace Nutmeg 
Orange  peel Parsley 
Tamarind 
Vanilla 
Ajwan 
Allspice 
Anise 
Asafoetida 
Basil 
Bay  leaf 
Cayenne Regressive 
Fenugreek 
Garlic 
Horseradish 
Mango  powder 
Marjoram 
Mustard  seeds 
Onion,  raw Oregano 
Paprika 
Pippali Rosemary 
Sage 
Thyme 
CONDIMENTS 
Chutney,  coconut  or  mango 
Cilantro 
Coconut,  grated  or  roasted 
Black  pepper 
Gomasio,  mild 
Mirin 
Olives,  black 
Chili  peppers,  hot 
Garlic 
Gomasio 
Ketchup 
Mayonnaise,  commercial Major 
Coconut  milk 
Daikon,  grated 
Minor 
Orange  peel 
Pickle,  sweet  ginger 
Rock  salt 
Sea  salt 
Regressive 
Miso 
Mustard,  commercial 
Preservatives  and 
additives,  chemical Mint  leaves 
Rose  water 
Tamari 
Vinegar,  brown  rice  or 
mild  herbal 
Yogurt,  sweetened  or  spiced 
Pickles,  sour 
Salt,  iodized 
Soy  sauce 
SEAWEEDS 
Use  seaweeds  sparingly. Soak  and  rinse  thoroughly  before  use. Minor 
Agar-agar  Hijiki  Riverweeds 
Arame 
Dulse Kelp 
Kombu Seaware 
Wakame 
96 
Jffitr 
EATING    ACCORDING   TO   YOUR    BODY   TYPE 
PITTA 
BREWS  AND  BEVERAGES 
Aloe  vera  juice  or  drinks 
Amasake  (rice  milk) 
Apple  juice 
Apricot  juice 
Berry  juice,  sweet 
Almond  milk 
Carrot-vegetable  juice 
Alcohol 
Banana  shake 
Caffeinated  drinks 
Carbonated  drinks Major 
Carob  drinks 
Coconut  milk 
Coconut  shakes 
Cow's  milk  or  drinks,  cool 
Date  shake 
Minor 
Chicory  blends 
Orange  juice 
Regressive 
Chocolate  drinks 
Cranberry  juice 
Frozen  drinks 
Grapefruit  juice Grape  juice 
Mango  juice 
Peach  juice 
Pear  juice 
Lassi  (sweet  yogurt  drink) 
Soy  milk,  spiced 
Papaya  juice 
Salted  drinks 
Sour  fruit  juice 
Tomato  juice 
TEAS 
Do  not  use  chamomile  if  you  are  allergic  to  ragweed. Bancha  (twig) 
Barley  (grain  tea) 
Birch 
Blackberry 
Catnip 
Chamomile 
Chicory 
Chrysanthemum 
Comfrey 
Alfalfa 
Borage 
Burdock 
Ajwan 
Cloves 
Corn  silk 
Eucalyptus 
Ginger,  dried  or  fresh Major 
Dandelion 
Elder  flowers 
Fennel Hops 
Jasmine 
Lavender 
Lemon  balm 
Lotus 
Marshmallow 
Minor 
Cardamom 
Cinnamon 
Grain  tea 
Regressive Ginseng 
Hawthorne I  lyssop 
Mormon  tea Passionflower 
Peppermint 
Raspberry  leaves 
Rose  flower 
Saffron 
Spearmint Violet 
Wild  cherry  bark 
Wintergreen 
Hibiscus 
Rosehips 
Strawberry 
Osha 
Pennyroyal Sage 
Sassafras l)7 
jmt. TUF. PRACTICE    OF    AYURVEDA 
PITTA-VATA 
PITTA-VATA 
VEGETABLES 
Use  mostly  cooked  vegetables. Use  bitter  vegetables  in  small  amounts 
Major 
Artichoke  Dandelion  greens 
Arugula  Endive 
Asparagus  Green  beans 
Bell  peppers  Jerusalem  artichoke 
Bok  choy  Karela 
Broccoli  Landcress 
Broccoli  rabe  Lettuce 
Carrot  Mustard  greens 
Celery  Okra 
Collards  Parsnips Radicchio 
Rutabaga 
Sprouts Winter  squash 
(acorn,  butternut, 
buttercup,  spaghetti) 
Summer  squash 
(yellow  crookneck, zucchini) 
Sweet  potatoes 
Cucumber,  seedless Pumpkin Watercress 
Beets 
Burdock  root 
Cabbage 
Cauliflower 
Corn,  fresh 
Dandelion  greens Minor 
Gourd  squash 
Jicama Kale 
Onion,  cooked 
Papaya,  green Peas 
Plantain 
Potatoes,  white 
Radishes,  cooked 
Spinach 
Brussels  sprouts 
Eggplant Mushrooms Regressive 
Onion,  raw 
Pungent  vegetables,  in  excess 
Swiss  chard Tomatoes Turnips 
Turnip  greens 
FRUITS 
Use  mostly  sweet  fruits  with  a  small  amount  of  sour  ones. Apricot 
Coconut 
Dates 
Figs,  fresh 
Grapes,  dark 
Lemons Major 
Limes Mango 
Oranges,  sweet 
Pears 
Pineapple,  sweet 
Plums,  sweet Pomegranate 
Prunes 
Quince,  sweet Raisins 
Tangerines,  sweet 
98 
jmir 
EATING   ACCORDING    TO   YOUR    BODY   TYPE 
PITTA-VATA 
Apples,  sweet 
Avocado 
Bananas 
Berries,  sweet Minor 
Cherries,  sweet 
Dried  fruits 
Grapefruit,  sweet 
Kiwi Papaya 
Peaches 
Strawberries 
Tamarind 
Cranberries 
Persimmon Regressive 
Rhubarb Soursop Sour  fruits,  in  excess 
Watermelon 
GRAINS 
Since  most  dry  goods  are  available  throughout  the  year,  grains 
are  categorized  by  season  for  the  dual  types. Winter/Spring  (December  to  end  of  April) 
Major                                           Minor Regressive 
Barley                                                   Brown  rice,  long-grain  or  sweet Amaranth 
Basmati  rice,  brown  or  white             Quinoa Buckwheat 
Oats,  whole  cooked                             Wild  rice Corn 
Wheat Millet 
Oat  bran Rye 
Spring/Summer  (May  to  end  of  August) 
Major                                           Minor Regressive 
Barley                                                 Brown  rice,  long-grain  or  sweet Amaranth 
Basmati  rice,  brown  or  white             Wild  rice Brown  rice,  medium    or 
Oats,  whole  cooked short-grain  or  sweet 
Wheat Buckwheat 
Corn 
Millet 
Quinoa Rye 
Fall  (September  to  end  of  November) 
Major                                             Minor Regressive 
Basmati  rice,  brown                             Barley Amaranth 
Brown  rice,  long-grain  or  sweet          Basmati  rice,  white Buckwheat 
Oats,  whole  cooked                               Brown  rice,  medium-  or (  orn 
Wheat                                                      short-grain Millet 
Quinoa Rye 
9  9 
jmt. THE    PRACTICE    OF    AYURVEDA 
PITT  A- VAT  A 
PROCESSED  GRAINS  (ALL  YEAR) 
Minor 
Barley  cereals Oats,  rolled  or  steel-cut,  cooked Udon  noodles 
Barley  flour Rice  cereals Pasta,  whole  wheat 
Bulgur Rice  flour Whole  wheat  flour 
Couscous 
LEGUMES, BEANS, SEEDS,  AND  SOYBEAN  DERIVATIVES 
Major 
Aduki  beans Mung  dhal,  split  or  whole 
Minor Urad  dhal 
Black  beans Kidney  beans Soybeans 
Black  chickpeas Lentils,  brown  or  red Tempeh 
Chick  peas Muth  beans 
Regressive Tofu 
Black-eyed  peas Pinto  beans Toor  dhal 
Lima  beans Split  peas,  green  or  yellow White  beans 
Navy  beans 
NUTS  AND  SEEDS 
Minor 
Coconut  Pumpkin  seeds,  roasted 
Poppy  seeds  Sunflower  seeds,  roasted 
Regressive 
All  nuts  may  be  used  occasionally  for  cooking Water  chestnuts,  cooked 
DAIRY 
Dairy  products  should  not  be  taken  with  salted  or  sour  foods, 
or  with  animal  foods. Butter,  unsalted 
Cottage  cheese 
Butter,  salted Major 
Cow's  milk,  certified  raw 
Ghee 
Minor 
Cheeses,  mild Yogurt 
Ice  cream,  homemade 
100 
jmt. EATING    ACCORDING    TO   YOUR    BODY   TYPE 
PITTA-VATA 
Buttermilk 
Cheeses,  salted Regressive 
Goat's  milk 
Dairy  products,  commercial 
or  powdered Sour  cream 
OILS 
Major 
Canola Safflower Sunflower 
Coconut Soy 
Minor 
Almond Sesame,  light Olive,  sparingly 
Avocado 
Regressive 
Animal  oils  or  lard Mustard Vegetable  oil,  mixed 
Corn 
SWEETENERS 
Major 
Amasake  (rice  milk) Dates Sucanat 
Barley  malt Fruit  juice  concentrates Sugarcane  juice 
Brown  rice  syrup Maple  syrup Sweet  fruits 
Brown  sugar,  unrefined 
Minor 
Fructose Honey,  raw  and  uncooked 
Regressive 
Honey,  cooked Sugar  substitutes  (saccharin, White  sugar 
Molasses Sweet  'n  Low,  Nutrasweet) 
HERBS, SPICES,  AND  FLAVORINGS 
Major 
Basil,  fresh Dill  leaves Saffron 
Black  cumin Fennel Spc-.n  mini 
Black  pepper Garam  masala i.n  ragon 
Caraway Kudzu Turmeric 
Cardamom Mint Vanilla 
Coriander Orange  peel Wintergreen 
Cumin 
Peppermint 
101 
J@f, 
THE    PRACTICE    OF    AYURVEDA 
PITTA-VATA 
Ajwan 
Almond  extract 
Bay  leaf 
Cayenne 
Cinnamon 
Cloves 
Curry  powder,  mild 
Dill  seed 
Garlic,  cooked Minor 
Ginger 
Licorice 
Mango  powder 
Mustard  seeds 
Neem  leaves Nutmeg 
Onion,  dried 
Orange  extract Oregano 
Paprika Parsley 
Rosemary Sage 
Savory 
Tamarind 
Thyme 
Asafoetida 
Chili  peppers,  hot 
Fenugreek Regressive 
Garlic,  raw 
Mace Marjoram 
Onion,  raw 
CONDIMENTS 
Cilantro 
Coconut  milk 
Coconut,  roasted 
Daikon,  grated 
Gomasio,  mild 
Horseradish 
Lemon  juice 
Ketchup 
Mayonnaise,  commercial 
Mustard,  commercial Minor 
Lime  juice 
Mayonnaise,  noncommercial 
Olives,  black 
Pickles,  ginger  or  lime 
Rock  salt 
Rose  water 
Regressive 
Preservatives  and 
additives,  chemical Sea  salt 
Tamari 
Vinegars,  brown  rice  or 
herbal 
Wasabi 
Yogurt,  spiced 
Salt,  iodized 
Vinegar,  commercial 
SEAWEEDS 
Agar-agar 
Arame 
Blue-green  algae 
Dulse Use  mostly  in  fall  (September  to  end  of  November). Soak  and  rinse  seaweeds  thoroughly  before  use. Minor 
Hijiki  Riverweeds 
Kelp  Seaware 
Kombu  VVakame 
102 
m 
EATING    ACCORDING    TO   YOUR    BODY   TYPE 
PITTA-VATA 
BREWS  AND  BEVERAGES 
Major 
Apricot  juice Date  and  fig  shakes Lassi  (sweet  yogurt  drir 
Berry  juice,  sweet Fruit  juices,  sweet 
Coconut  milk (cherry,  grape,  mango,  peach, 
Cow's  milk  or  drinks, sweet pomegranate,  sweet  orange, 
prune) 
Minor 
Aloe  vera  juice  or  drinks Carrot  juice Mixed  vegetable  juice 
Apple  juice Cow's  milk  or  drinks,  hot  spiced Papaya  juice 
Chicory  blends Grapefruit  juice Pear  juice 
Carob  drinks Mildly  salted  or  sour  brews 
Regressive 
Alcohol Carbonated  drinks Pungent  beverages 
Caffeinated  drinks Chocolate  drinks Tomato  juice 
TEAS 
Do  not  use  chamomile  if  you  are  allergic  to  ragweed. Bancha  (twig) 
Birch 
Cardamom 
Chamomile 
Elder  flowers 
Ajwan Barley 
Blackberry 
Borage 
Burdock 
Chrysanthemum Major 
Fennel Hops 
Lavender 
Lemon  balm 
Lemon  grass 
Minor 
Cinnamon 
Cloves 
Comfrey 
Eucalyptus 
Ginger 
Hibiscus Peppermint 
Raspberry  leaves 
Rose  flowers 
Spearmint Wild  cherry  bark 
Jasmine Mexican  bark  tea 
Passionflower 
Red  clover 
Strawberry 
103 
jmt. THE    PRACTICE    OF    AYURVEDA 
PITTA-KAPHA 
PITTA-KAPHA 
VEGETABLES 
Use  fresh  and  seasonal  vegetables. Major 
Artichokes Endive Onion,  cooked 
Arugula Green  beans Parsley 
Asparagus Jerusalem  artichoke Parsnips 
Bell  peppers Jicama Plantain 
Broccoli Kale Potatoes,  white 
Broccoli  rabe Karela Pumpkin 
Burdock  root Lambsquarter 
Sprouts Cabbage Landcress Summer  squash 
Carrot  tops Leeks,  cooked (yellow  crookneck) 
Cauliflower Lettuce Turnip  greens 
Celery Lotus  root Winter  squash 
Collards Mustard  greens (acorn,  buttercup, 
Corn,  fresh Okra butternut,  spaghetti) 
Dandelion 
Minor 
Bamboo  shoots Daikon Rutabaga 
Brussels  sprouts 
Eggplant Spinach Carrots Escarole Sweet  potatoes 
Cassava Kohlrabi Watercress 
Chili  peppers,  mild Pokeroot Zucchini 
Cucumber 
Regressive 
Beets Horseradish Radishes,  raw 
Beet  greens Mushrooms Taro  root 
Chili  peppers,  hot Onion,  raw Tomatoes 
FRUITS 
Apples 
Apricots 
Berries 
Cherries 
Coconut Use  seasonal  fruits. Major 
Dried  fruits Mango 
Pears 
Pomegranate 
Prunes Quince Raisins 
Strawberries 
Watermelon 
104 
^e. EATING   ACCORDING    TO   YOUR    BODY   TYPE 
PITTA- KAPHA 
Minor 
Avocado Lemons 
Dates Limes 
Figs,  fresh Melons 
Grapes Oranges 
Kiwi Papaya 
Regressive 
Bananas Rhubarb 
Cranberries Soursop 
Grapefruit 
GRAINS Peaches 
Persimmon Pineapple 
Plums 
Tamarind 
Sour  fruits,  in  excess 
Sweet  fruits,  in  excess 
Since  most  dry  goods  are  available  throughout  the  year,  grains 
are  categorized  by  season  for  the  dual  types. Winter/Spring  (December  to  end  of  April) 
Major                                           Minor Regressive 
Barley                                                   Millet Amaranth 
Basmati  rice,  brown                            Quinoa Brown  rice,  medium 
Oats,  whole                                          Wild  rice or  short-grain 
Wheat Buckwheat 
Corn Rye 
Spring/Summer  (May  to  end  of  August) 
Major                                            Minor Regressive 
Barley                                                   Brown  rice,  medium-grain Amaranth 
Basmati  rice,  brown  or  white                or  sweet Buckwheat 
Wheat                                                   Millet 
Quinoa Wild  rice Rye 
Major 
Barley 
Basmati  rice,  brown  or  white 
Brown  rice,  sweet 
Wheat Fall  (September  to  end  of  November) 
Minor 
Brown  rice,  all  grains 
Millet 
Oats,  whole 
Quinoa Wild  rice Regressive Amaranth 
Buckwheal 
Corn 
Rye 
105 
jmt. llli:    PRACTICE    OF    AYURVEDA 
PITTA -KAPHA 
PROCESSED  GRAINS  (ALL  YEAR) 
Minor 
Barley  cereals Oats,  rolled  or  steel-cut Udon  noodles 
Barley  flour Pasta,  whole  wheat Wheat  bran 
Bulgur Rice  cereals Whole  wheat  flour 
Couscous 
LEGUMES , BEANS ,  PEAS,  AND  SOYBEAN  DERIVATIVES 
Major 
Aduki  beans Chickpeas Urad  dhal 
Black  beans Lima White  beans 
Black-eyed  peas Muth  beans 
Minor 
Kidney 
Navy  beans Tempeh 
Lentils,  brown  or red Pinto  beans Tofu 
Mung  dhal,  split  or  whole Soybeans Toor  dhal 
NUTS  AND  SEEDS 
Coconut 
Poppy  seeds Minor 
Pumpkin  seeds,  roasted 
Sesame  seeds,  roasted 
Regressive 
AH  nuts  may  be  used  occasionally  in  cooking Sunflower  seeds,  roasted 
DAIRY 
Major 
Ghee 
Butter,  unsalted 
Cottage  cheese 
Buttermilk 
Cheese Minor 
Cow's  milk,  certified  raw 
Goat's  milk 
Regressive 
Dairy  products,  commercial 
or  powdered Yogurt,  mildly  spiced 
Ice  cream 
Sour  cream 
106 
jm:, 
EATING   ACCORDING   TO  YOUR    BODY  TYPE 
PITTA-KAPH  A 
Canola 
Avocado 
Coconut OILS 
Major Soy 
Minor 
Corn 
Olive Sunflower 
Safflower Walnut 
Almond 
Apricot Regressive 
Mustard Sesame,  dark  or  light 
Amasake  (rice  milk) SWEETENERS 
Major 
Dried  sweet  fruits  (apples, 
apricots,  figs,  mango,  raisins) Fruit  juice  concentrates 
Minor 
Barley  malt Dates Sucanat 
Brown  rice  syrup Honey,  raw  and  uncooked Sugarcane  juice 
Brown  sugar,  unrefined Maple  syrup 
Regressive 
Fructose Sugar  substitutes  (saccharin, White  sugar 
Honey,  cooked Sweet  'n  Low,  and  NutraSweet) 
Molasses 
HERBS, SPICES,  AND  FLAVORINGS 1 
Major 
Black  cumin Fennel 
Peppermint Black  pepper Garam  masala Rose  water 
Coriander Kudzu Saffron 
Cumin Mint 
Spearmint Curry  leaves Orange  peel Turmeric 
Dill  leaves Parsley 
Wintergreen 
107 
jmt. THE    PRACTICE    OF    AYURVEDA 
PITT A-K  APH A 
Minor 
Allspice Curry  powder Pippali Anise Dill  seed Rosemary 
Basil Garlic,  cooked Sage 
Bay  leaf Ginger,  fresh  or  dried Salsify 
Caraway Horseradish Star  anise 
Cardamom Marjoram Tamarind 
Chives Mustard  seeds Tarragon 
Cinnamon Nutmeg 
Thyme 
Cloves Oregano Vanilla 
Coltsfoot Paprika 
J?egressiVe 
Asafoetida Garlic,  raw Onion,  raw 
Fenugreek Mango  powder Sorrel 
CONDIMENTS 
Black  pepper 
Chutney,  coconut 
Cilantro 
Coconut,  fresh  roasted 
Chili  pepper 
Chutney,  mango 
Daikon,  grated 
Gomasio,  mild 
Horseradish Major 
Coconut  milk 
Curry  leaves 
Daikon 
Lemon  juice 
Minor 
Mustard,  noncommercial 
Orange  peel 
Pickles,  mild 
Rock  salt 
Sea  salt Mint  leaves 
Mustard 
Rose  water 
Sprouts 
Vinegar,  brown  rice  or 
mild  herbal 
Wasabi 
Yogurt,  mildly  spiced 
Garlic,  raw 
Ketchup 
Mayonnaise 
Miso 
Olives,  black  or  green 
Onion,  raw Regressive 
Pickles,  strong 
Preservatives  and 
additives,  chemical 
Pungent  or  salty  or  sour  items, 
in  excess Salt,  iodized 
Sesame  seeds,  black 
Soy  sauce Tamari 
Yogurt,  plain 
108 
m 
EATING   ACCORDING    TO   YOUR    BODY   TYPE 
PITTA-KAPH  A 
ngly SEAWEEDS 
Use  seaweeds  span and  mostly  in  the  fall  (September  i to  end  of  November). Soak  and  rinse  thoroughly  before  use. Minor 
Agar-agar Hijiki Riverweeds 
Arame Kelp 
Seaware 
Blue-green  algae Kombu Wakame 
Dulse 
B] REWS  AND  BEVERAGES 
Minor 
Amasake  (rice  milk) Coconut  milk Lassi  (sweet  yogurt  drink) 
Carob  drinks Cow's  milk,  spiced, Mixed  vegetable  juice 
Carrot  juice in  small  amounts Soy  milk,  warm  spiced 
Carrot-ginger  juice Goat's  milk,  warm  spiced Yogurt  drink,  mildly  spiced 
Chicory  blends 
Regressive 
Alcohol Chocolate  drinks Salted  drinks,  in  excess 
Caffeinated  drinks Fruit  juices,  sweetened 
Carbonated  drinks Ice  cold  or  very  hot  drinks 
TEAS 
Do  not  use  chamomile  if  you  are  allergic  to  ragweed. Bancha  (twig) 
Barley 
Birch 
Blackberry 
Borage 
Burdock 
Chamomile 
Chicory 
Chrysanthemum 
Dandelion 
Elder  flowers Major 
Fennel 
Hibiscus Hops 
Jasmine 
Lavender 
Lemon  balm 
Lemon  grass 
Licorice 
Nettle 
Passionflower 
Peppermint Raspberry  leaves 
Red  clover 
Rose  flower 
Saffron 
Spearmint Strawberry 
Violet 
Wintergrecn 
Wild  cherry  bark 
Yarrow 
Basil 
Cardamom 
Cinnamon 
Cloves Minor 
Comfrey 
Eucalyptus 
Ginger 
Lotus Orange  pod 
Oaha 
s.u  s.iparilla 
Yerba  mate* 
109 
^ 
Tin:    PRACTICE    OF    AYURVEDA 
PITTA-KAPHA 
Regressive Ginseng Rosehips Sassafras 
KAPHA Ov 
VEGETABLES 
Major 
Arugula Chili  peppers,  hot Lettuce 
Asparagus Collards Mustard  greens 
Beets Corn,  fresh Okra 
Bell  pepper Daikon Onion 
Bok  choy 
Eggplant Parsley 
Broccoli Endive Peas 
Brussels  sprouts Green  beans Pokeroot 
Burdock  root Jerusalem  artichoke 
Spinach Cabbage Jicama 
Sprouts Carrots Kale Turnips 
Carrot  tops Karela Turnip  greens 
Cauliflower Landcress Watercress 
Celery Leeks 
Minor 
Artichoke Parsnips Summer  squash 
Cassava Plantain (yellow  crookneck  or 
Gourd  squash 
Regressive zucchini) 
Beet  greens Rutabaga Winter  squash 
Cucumber Sweet  potatoes (buttercup,  butternut, 
Mushrooms Taro  root acorn,  spaghetti) 
Pumpkin Tomatoes 
FRUITS 
Apples 
Apricots 
Berries 
Cherries Use  seasonal  fruits. Major 
Dried  fruits  from  major  category  Persimmon 
Figs,  dried  Pomegranate 
Peaches  Quince 
Pears  Raisins 
110 
jmtr 
EATING   ACCORDING    TO   YOUR    BODY   TYPE 
Grapes 
Kiwi 
Lemons 
Avocado 
Bananas 
Coconut 
Cranberries 
Dates 
Figs,  fresh KAPHA 
Minor 
Limes Strawberries Mango 
Tangerine Oranges Tamarind 
Regressive 
Fruits,  excessively  sweet  or  sour Pineapple 
or  watery Plums 
Grapefruit Rhubarb 
Melons Soursop 
Papaya Watermelon 
GRAINS  (ALL  YEAR) 
Major 
Barley Corn                                                      Rye 
Buckwheat Millet 
Minor 
Amaranth Basmati  rice,  brown  or  white             Quinoa 
Regressive 
Brown  rice,  all  grains  or  sweet Rice  flour                                              Whole  wheat  flour 
Oats,  whole  cooked Wheat 
PROCESSED  GRAINS  (ALL  YEAR) 
Minor 
Barley  cereals Millet  cereals                                        Rye  flakes 
Barley  flour Millet  flour                                           Rye  flour 
Buckwheat  flour Oat  bran                                               Soba  noodles 
Corn  grits Pasta,  rye                                              Udon  noodles 
Cornmeal Rye  cereals 
LEGUMES, BEANS, PEAS,  AND  SOYBEAN  DERIVATIVES 
Aduki  beans 
Black  beans 
Chickpeas,  black  or  yellow 
Black-eyed  peas 
Mung  dhal,  split  or  whole Major 
Lentils,  red 
Lima  beans 
Muth  beans 
Minor 
Tofu,  cooked 
Toor  dhal \.i\  v  beans 
Pinto  beans 
Split  peas,  green  01  yellow 
Uraddhal 
White  he. ms 
1  1  1 
^r 
THE  PRACTICE  OF  AYURVEDA 
KAPHA 
Kidney  beans 
Lentils,  brown Regressive 
Soybeans Tempeh 
Coconut 
Poppy  seeds 
All  nuts NUTS  AND  SEEDS 
Minor 
Pumpkin  seeds,  roasted 
Sesame  seeds 
Regressive Sunflower  seeds,  roasted 
DAIRY 
Ghee 
Goat's  cheese,  unsalted 
Butter 
Buttermilk 
Cheese Dairy  products  are  to  be  used  sparingly  by  K  types. Minor 
Goat's  milk  Yogurt  drinks,  spiced 
Regressive 
Cow's  milk,  certified  raw  Ice  cream 
Dairy  products,  commercial  Sour  cream 
or  powdered  Yogurt 
OILS 
Minor 
Canola Mustard Sunflower 
Corn Safflower 
Regressive 
Almond Coconut Soy 
Apricot Olive Walnut 
Avocado Sesame,  dark  or light 
SWEETENERS 
Honey  is  the  best  sweetener  for  K  types,  but  all  sweets  are  to  be  used  sparingly. Major 
Honey,  raw  and  uncooked 
Minor 
Amasake  (rice  milk)  Dates  Fruit  juice  concentrates 
Barley  malt  Dried  fruits  Maple  syrup 
Brown  rice  syrup 
112 
jmir 
EATING    ACCORDING    TO   YOUR    BODY   TYPE 
KAPHA 
Regressive 
Brown  sugar,  unrefined Molasses Sugar  substitutes  (saccharin, 
Fructose Sucanat Sweet  'n  Low,  and  NutraSweet) 
Honey,  cooked Sugarcane  juice White  sugar 
HERBS, SPICES,  AND  FLAVORINGS 
Major 
Ajwan Curry  leaves Orange  peel 
Allspice Curry  powder Oregano 
Anise Dill  leaves  or  seeds 
Paprika Asafoetida Eucalyptus Parsley 
Basil Ginger,  dried Peppermint 
Bay  leaf Garlic 
Pippali Black  pepper Garam  masala Rosemary 
Caraway Horseradish Saffron 
Cardamom Hot  peppers Sage 
Cayenne Marjoram Spearmint Cinnamon Mustard  seeds Star  anise 
Cloves Neem  leaves Tarragon 
Coriander Nutmeg 
Thyme 
Cumin Onion 
Minor Turmeric 
Fennel Mace Tamarind 
Fenugreek Mint Vanilla 
Ginger,  fresh Mugwort 
Regressive Wintergreen 
Mango  powder 
CONDIMENTS 
Minor 
Black  pepper Kudzu Sea  salt 
Chili  pepper Lettuce 
Sprouts Cilantro Lime  juice Vinegar,  brown  rice  or 
Daikon,  grated Mint  leaves herbal 
Endive Mustard,  noncommercial Wasabi 
Garlic Rose  water Yogurt,  ipiced 
Horseradish Rock  salt 
1  13 
Jffilr 
THE    PRACTICE    OF    AYURVEDA 
KAPHA 
Almond  extract 
Coconut  milk 
Cow's  milk,  certified  raw 
Gomasio Regressive Miso 
Olives,  black  or  green 
Salt,  iodized Tamari 
Vinegar,  commercial 
Yogurt 
Agar-agar 
Arame 
Dulse SEAWEEDS 
All  seaweeds  are  highly  salted,  so  use  sparingly. Rinse  and  cook  seaweeds  thoroughly  before  eating. Minor 
Hijiki  Riverweeds 
Kelp  Seaware 
Kombu  Wakame 
BREWS  AND  BEVERAGES 
Aloe  vera  juice  or  drinks 
Amasake 
Apple  juice 
Apricot  juice 
Berry  juice 
Carob  drinks Fruit  juices  should  be  diluted  with  water  for  K  types. Major 
Carrot  juice  Pear  juice 
Cherry  juice  Pineapple  juice 
Coconut  milk  Pomegranate  juice 
Cranberry  juice  Prune  juice 
Mixed  vegetable  juice  Soy  milk 
Peach  nectar 
Alcohol 
Almond  drink 
Almond  milk Minor 
Caffeinated  drinks 
Grape  juice 
Mango  juice Vegetable  broth,  unsalted 
Yogurt  drink,  spicy 
Regressive 
Drink  fruit  juice  in  small  quantities. Excess  fluids, 
very  rich  drinks,  dairy  drinks,  alcohol  (on  a  regular  basis), 
and  excess  caffeine  are  all  regressive  for  K  types. Banana  shake  Cold  drinks 
Carbonated  drinks  Fig  shake,  with  dates 
Chocolate  drinks  Grapefruit  juice 
Coconut  milk  Lemonade Orange  juice 
Papaya  juice 
Salted  and  sour  drinks 
Tomato  juice 
1  14 
^mv 
EATING   ACCORDING   TO   YOUR   BODY  TYPE 
KAPHA 
TEAS 
Do  not use  chamomile  if  you  are  allergic  to  ragweed. Major 
Ajwan Ginger,  dried Orange  peel 
Alfalfa Elder  flowers Pennyroyal 
Bancha  (twig) Eucalyptus 
Peppermint Barley Hibiscus Raspberry 
Basil Hops 
Rose  flower 
Chamomile Jasmine Saffron 
Chicory  blends Lavender Sage 
Chrysanthemum Lemon  balm Sassafras 
Cinnamon Mormon  tea 
Spearmint Cloves Nettle Violet 
Dandelion 
Minor 
Borage Ginger,  fresh Lotus 
Burdock Ginseng Rosehip 
Fennel Hyssop 
Regressive 
Comfrey Marshmallow Pungent  teas 
Licorice 
KAPHA-VATA ov 
VEGETABLES 
Use  fresh  and  seasonal  vegetables. Major 
Arugula Collards Mustard  greens 
Asparagus Corn,  fresh Okra 
Beets 
Eggplant Onion,  cooked 
Beet  greens Endive Parsnips 
Bok  choy Green  beans  ^ Pokeroot 
Broccoli Jerusalem  artichoke Potatoes,  white 
Broccoli  rabe 
Jicama Radishes,  rooked 
Brussels  sprouts Kale Rutabaga 
Burdock  root Karela 
Spinach Cabbage Kohlrabi 
Sprouts Carrots Landcrcss Watercress 
Cauliflower Lettuce 
Celery lotus  root 
1  15 
jmt. THE    PRACTICE    OF    AYURVEDA 
KAPHA-VATA 
Minor 
Bamboo  shoots Papaya,  green Sweet  potatoes 
Bell  peppers Peas Turnips 
Cassava Plantain Turnip  greens 
Escarole Pumpkin Winter  squash 
Gourd  squash Snow  peas (acorn,  buttercup, 
Lambsquarter Summer  squash  (zucchini) 
Regressive butternut,  spaghetti) 
Mushrooms Swiss  chard Tomatoes 
Shiitake  mushrooms Taro  root 
FRUITS 
Major 
Apples Grapefruit Pomegranate 
Apricots Mango 
Quince Berries Peaches Raisins 
Cherries Pears Strawberries 
Cranberries Persimmon 
Minor Tangerine 
Avocado Kiwi Papaya 
Bananas Lemons Pineapple 
Coconut Limes Plums 
Dried  fruits Melons Tamarind 
Grapes Oranges 
Regressive 
Dates Rhubarb Sweet  fruits,  in  excess 
Dried  fruits,  in  excess Sour  fruits,  in  excess Watermelon 
Figs Soursop 
GRAINS 
Since  most  dry  goods  are  available  throughout  the  year,  grains 
are  categorized  by  season  for  the  dual  types. Major Barley 
Buckwheat 
Millet 
Quinoa 
Rye Winter /Spring  (December  to  end  of  April) 
Minor 
Amaranth 
Basmati  rice,  brown  or  white 
Brown  rice,  long-grain 
Corn 
116 Regressive 
Brown  rice,  medium-  or 
short-grain  or  sweet 
Oats,  whole  cooked 
Wheat 
jm:. EATING    ACCORDING    TO   YOUR    BODY   TYPE 
K A  PH A  -  V  AT  A 
Major 
Amaranth 
Barley 
Buckwheat 
Millet 
Quinoa Spring/Summer  (May  to  end  of  August) 
Minor 
Basmati  rice,  brown  or  white 
Brown  rice,  long-grain 
Corn 
Rye 
Wild  rice 
Major 
Amaranth 
Barley 
Basmati  rice,  brown  or  white 
Millet 
Quinoa 
Rye Fall  (September  to  end  of  November) 
Minor 
Brown  rice,  medium-  or 
long-grain  or  sweet 
Buckwheat 
Corn Regressive 
Brown  rice,  medium- 
or  short-grain  or  sweet 
Oats,  whole  cooked Wheat 
Regressive Brown  rice,  short 
Oats,  whole  cooked Wheat 
PROCESSED  GRAINS  (ALL  YEAR) 
Barley  cereals 
Barley  flour 
Corn  grits 
Cornmeal 
Millet  cereals k Minor 
Millet  flour 
Pasta,  whole  wheat  or  rye 
Rye  flakes 
Rye  flour Soba  noodles 
Udon  noodles 
Wheat  bran 
Whole  wheat  flour 
LEGUMES,  BEANS,  PEAS,  AND  SOYBEAN  DERIVATIVES 
Aduki  beans 
Black  beans 
Black-eyed  peas 
Chickpeas,  black  or  yellow 
Lentils,  red Major 
Lima  beans 
Muth  beans 
Navy  beans 
Pinto  beans Split  peas,  green  or  yellow 
Toor  dhal 
Urad  dhal 
White  beans 
Lentils,  brown 
Kidney  beans Minor 
Mung  dhal,  split  or  whole Tofu 
Regressive 
Soybeans  and  soy  derivatives,  except  tofu 
1  17 
>m 
THE    PRACTICE    OF    AYURVEDA 
KAPHA -VAT  A 
Coconut 
Pumpkin  seeds,  roasted 
All  nuts NUTS  AND  SEEDS 
Minor 
Sesame  seeds,  roasted 
Regressive Sunflower  seeds,  roasted 
Goat's  milk 
Butter,  unsalted 
Cow's  milk,  certified  raw DAIRY 
Major 
Minor 
Ghee 
Yogurt 
Regressive 
Small  amounts  of  cheeses  and  sour  cream  are  permitted  in  fall 
(September  to  end  of  November). Butter,  salted  Cottage  cheese  Ice  cream 
Buttermilk  Dairy  products,  commercial  Sour  cream 
Cheeses,  hard  or  soft  or  powdered 
Canola OILS 
Major 
Corn Sunflower 
Minor 
Almond Mustard 
Apricot Olive 
Avocado Safflower 
Regressive 
Animal  oils  or  lard Soy 
Coconut 
SWEETENERS 
Major 
Dried  fruits  (apricots,  berries, Fruit  juice  concentrate 
cherries,  dates,  mangoes,  figs, 
peaches,  raisins) Sesame,  dark  or  light 
Walnut 
Vegetable,  mixed 
Honey,  raw  and  uncooked 
118 
jmt. EATING    ACCORDING    TO   YOUR    BODY   TYPE 
KAPHA-VATA 
Amasake  (rice  milk) 
Barley  malt 
Brown  sugar,  unrefined 
Fructose 
Molasses 
Sucanat Minor 
Brown  rice  syrup  Maple  syrup 
Regressive 
Sugarcane  juice  White  sugar 
Sugar  substitutes  (saccharin, 
Sweet  'n  Low,  and  NutraSweet) 
HERBS,  SPICES,  AND  FLAVORINGS 
Allspice 
Anise 
Asafoetida 
Basil 
Bay  leaf 
Black  cumin 
Black  pepper 
Caraway 
Cardamom 
Cinnamon 
Cloves 
Coriander  seeds 
Cumin 
Curry  powder 
Ajwan Almond  extract 
Cayenne 
Dill  seed 
Fennel Major 
Dill  leaves Oregano 
Eucalyptus 
Paprika 
Fenugreek Parsley 
Garam  masala 
Peppermint Garlic,  cooked Rosemary 
Ginger,  dried  or  fresh Saffron 
Mace Sage 
Marjoram Savory 
Mint 
Spearmint Mustard  seeds Star  anise 
Neem  leaves Tarragon Nutmeg 
Thyme 
Onion,  dried Turmeric 
Orange  peel 
Minor 
Garlic,  raw Mugwort Horseradish Orange  extr 
Kudzu Tamarind 
Mango  powder Vanilla 
CONDIMENTS 
Black  pepper 
Chili  pepper,  hot  or  mild 
Cilantro 
Coconut  or  coconut  milk 
Daikon,  grated 
Garlic Major 
Horseradish 
Lemon  juice 
Mint  leaves 
Mustard,  noncommercial 
Onion,  raw 
Orange  peel Pickles,  ginger 
Rose  w.i tn 
Sprouts 1 .1111.11 1 
Yogurt,  spiced 
l  19 
>m 
THE    PRACTICE    OF    AYURVEDA 
KAPHA-VATA 
Minor 
Chutney,  coconut  or  sweet  mango     Pickles,  cucumber  or 
Gomasio,  mild  lime  or  mango 
Mayonnaise,  noncommercial  Rock  salt 
Olives,  black  Sea  salt Vinegar,  brown  rice  or 
herbal  or  umeboshi 
Wasabi 
Mayonnaise,  commercial 
Miso 
Mustard,  commercial Regressive 
Preservatives  and 
additives,  chemical Salt,  iodized 
Vinegar,  commercial 
SEAWEEDS 
Use  sparingly  in  the  fall  (September  to  end  of  November). Soak  and  rinse  seaweeds  thoroughly  before  use. Minor 
Agar-agar Hijiki Riverweeds 
Arame Kelp 
Seaware 
Dulse Kombu Wakame 
BREWS  AND  BEVERAGES 
Juices  shot tld  be diluted  with  water  for  K-V 
Major types. Aloe  vera  juice  or  drinks Carrot-ginger  juice Mixed  vegetable  juice 
Apple  juice Cherry  juice Peach  juice 
Apricot  juice Chicory  drinks Pear  juice 
Berry  juice Goat's  milk,  warm  spiced Pomegranate  juice 
Carob  drinks Mango  juice,  unsweetened Soy  milk,  warm  spiced 
Carrot  juice 
Minor 
Almond  drink  or  milk Coffee Orange  juice 
Apricot  juice Grape  juice Pineapple  juice 
Banana  drink Mildly  salted  or  sour  brews 
Regressive Pungent  brews 
Alcohol Chocolate  drinks Fruit  juices,  sweetened 
Caffeinated  teas Cold  drinks Tomato  juice 
Carbonated  drinks 
120 
jm:. EATING    ACCORDING    TO   YOUR    BODY   TYPE 
KAPHA-VATA 
TEAS 
Do  not use  chamomile  if  you  are  allergic  to 
Major ragweed. Ajwan Eucalyptus Orange  peel 
Alfalfa Ginger,  dried  or  fresh Osha 
Bancha,  twig) Hibiscus Pennyroyal 
Barley Hops 
Peppermint Basil Hyssop Raspberry 
Chamomile Jasmine Red  clover 
Chicory Lavender Rose  flower 
Chrysanthemum Lemon  balm Saffron 
Cinnamon Lemon  grass Sage 
Clove Mexican  bark  tea 
Spearmint Dandelion Nettle Violet 
Elder  flowers 
Minor 
Comfrey Licorice Sarsaparilla 
Ginseng 
KAPHA-PITTA Ov 
VEGETABLES 
Use  fresh  and  seasonal  vegetables.
_OceanofPDF.com_Ayurveda_A_Life_Of_Balance_The_Complete_Guide_To_Ayurvedic_Nutrition_And_Body_Types_With_Recipes_-_Maya_Tiwari.txt
Summarize the following text section accurately and concisely. Maintain specific details and numerical information, and use anti-repetition mechanisms:

        TASTE  (RASA)  AND 
ENERGY  (VIRYA)  OF  EACH  FOOD 
VEGETABLES 
Sweet/Astringent;  Cooling 
Asparagus Green  beans Spinach  (astringent,  pungent) 
Broccoli Jerusalem  artichoke Sprouts  (astringent,  pungent) 
Cabbage  (pungent) (astringent,  bitter) Sweet  potatoes 
Cassava Lettuce  (astringent) Taro  potatoes  (salty) 
Cauliflower  (astringent) Okra Winter  squash:  acorn, 
Celery  (astringent) Parsnip 
buttercup,  butternut, 
Cucumbers Peas  (pungent) 
spaghetti Gourd  squash Potatoes,  white  (salty) Zucchini  (pungent) 
Bitter/Astringent;  Cooling 
Arugula  (bitter) Endive  (bitter) Karela  (bitter) 
Collards  (bitter) Kale  (bitter) Sprouts  (astringent) 
Dandelion  greens 
Sweet/Pungent;  Heating 
Artichoke  (sweet,  astringent) Eggplant  (astringent,  bitter) Peppers  (pungent) 
Beets Garlic  (pungent) Plantain  (pungent, 
Beet  greens Horseradish  (pungent) astringent) 
Bell  peppers  (pungent) Landcress  (pungent) Radish  (pungent) 
Brussels  sprouts(pungent, Leeks Tomatoes  (sour) 
astringent) Mushrooms  (sweet, Turnips  (pungent, 
Burdock  root  (astringent,  bitter) astringent) astringent) 
Carrots  (pungent,  astringent) Olives,  black Turnip  greens 
Corn,  fresh  (sweet,  astringent) Onions (pungent,  astringent) 
Daikon  (pungent) Parsley  (pungent) Watercress 
FRUITS 
Sweet/Astringent;Cooling 
Apples Dates  (sweet) Pears 
Avocado Figs,  ripe Prunes  (sweet) 
Berries Grapes,  purple Raisins 
Coconut  (sweet) Melon  (sweet) Watermelon 
66 
m 
THE    NATURE    AND    TASTES    OF    EACH    DOSHA 
Sour;  Cooling 
Lemons Pomegranate  (sweet,  astringei it)        Strawberrie 
Limes  (bitter) Quince  (sour,  sweet) Tamarind 
Mango,  green 
Sweet/Sour;  Heating 
Cantaloupe  (sweet) Oranges Pineapple 
Grapes,  green Papaya 
Sweet/Astringent;  Heating Soursop 
Apricots Cranberries(sour) Persimmon 
Bananas  (sweet,  sour) Mango,  ripe  (sweet) Plums 
Cherries  (sweet,  sour) Peaches Rhubarb 
Rhubarb Sweet/Sour;  Cooling 
Strawberries 
GRAINS 
Sweet/Astringent;  Cooling 
Barley Cereals  (sweet) Wheat  bran  (sweet) 
Basmati  rice  (sweet) Wheat  (sweet) 
Sweet/Astringent;  Heating White  rice  (sweet) 
Brown  rice  (sweet) Corn  (sweet;  dry) Oats  (sweet;  dry) 
Buckwheat Millet  (sweet;  dry) Rye 
Cornmeal  (sweet;  dry) Oat  bran  (sweet;  dry) 
Pungent/Sweet;  Heating Triticale 
Amaranth Quinoa  (pungent) 
BEANS,  LEGUMES,  AND  PEAS 
Aduki  beans 
Black  beans 
Black-eyed  peas 
Chickpeas 
Kidney  beans 
Lentils,  brown  and  red 
Tempeh Sweet/Astringent;  Cooling 
Lima  beans 
Mungdhal 
Pinto  beans 
Soybeans 
Sweet/Astringent;  Heating 
Navy  beans 
Toor  dhal  (sweet) 
Pungent/Astringent;  Heating Split  peas Tofu 
White  hems 
Ur. Kldh. il 
6  7 
^ 
THE    PRINCIPLES    OF    AYURVEDA 
SPICES,  HERBS,  CONDIMENTS,  AND  SEAWEEDS 
Allspice 
Ajwan 
Anise 
Asafoetida 
Basil 
Bayleaf 
Black  pepper 
Caraway 
Cayenne 
Celery  seed Pungent/Heating 
Cloves  (aromatic) 
Curry  powder  (bitter) 
Ginger  (sweet) 
Horseradish 
Marjoram 
Mustard  seeds Nutmeg 
Oregano 
Paprika 
Pungent/Sweet;  Heating 
Cardamom  Garam  masala  (bitter) 
Cinnamon  (astringent)  Mace 
Fenugreek  leaves  (bitter)  Onion 
Bitter/Astringent;  Heating 
Fenugreek  seed 
Salty;  Heating 
Black  salt Rock  salt 
Pungent/Salty;  Heating 
Most  seaweeds 
Bitter/Pungent;  Cooling 
Black  cumin Dill  leaves  and  seeds 
Coriander Peppermint  (pungent) 
Cumin Neem  leaves  (bitter) 
Sweet/Pungent;  Cooling 
Fennel Saffron  (astringent,  bitter Parsley 
Pippali Rosemary  (bitter) 
Sage  (bitter,  astringent) Savory 
Star  anise 
Tarragon  (bitter) 
Thyme 
Turmeric  (bitter) 
Orange  peel  (pungent, 
bitter,  aromatic) 
Sea  salt 
Mint  leaves  (pungent) 
Spearmint  (pungent) 
Wintergreen  (pungent) 
Vanilla  (pungent,  astringent) 
Sweet;  Cooling 
Kudzu Rose  water 
Barley  malt  (astringent) 
Brown  rice  syrup 
Brown  sugar  (unrefined) 
Dates SWEETENERS 
Sweet;Cooling 
Fructose 
Fruit  juice  concentrates 
(astringent) 
Maple  syrup  (bitter) 
68 >m Sucanat 
Sugarcane  juice 
White  sugar 
THE    NATURE    AND    TASTES    OF    EACH    DOSHA 
Amasake 
Honey  (astringent) Sweet;  Heating 
Jaggery Molasses  (pungent) 
Almond  oil 
Apricot  oil 
Corn  oil 
Avocado  oil 
Canola  oil 
Mustard  oil 
Castor  oil OILS 
Sweet;  Heating 
Safflower  oil  (astringent) 
Sesame  oil  (bitter,  astringent) 
Sweet;  Cooling 
Coconut  oil 
Soy  oil 
Pungent;  Heating 
Olive  oil 
Sweet/Bitter/Pungent;  Heating Vegetable  oil,  mixed 
Walnut  oil  (astringent) 
Sunflower  oil 
Butter,  unsalted  (astringent) 
Cheese,  unsalted  (sour) 
Buttermilk 
Cheese,  salted  (pungent) DAIRY 
Sweet;  Cooling 
Cow's  milk 
Ghee 
Sour/Astringent;  Heating 
Sour  cream Goat's  milk  (pungent) 
Mother's  milk 
Yogurt 
Almonds  (sweet) 
Cashews  (sweet) 
Filberts NUTS 
Sweet/Astringent;  Heating 
Macadamia  (sweet) 
Peanuts 
Pecans Pine  nuts 
Pistachios 
Walnuts,  black  or  English 
SEEDS 
Pungent/Sweet;  Heating 
Chia  seeds  Poppy  seeds  (astringent) 
Flax  seeds  (sweet;  astringent)  Pumpkin  seeds 
(sweet,  bitter,  astringenl ) 
Psyllium  seeds Sweet/Astringent;  Cooling 
Sunflower  seeds Sesame  seeds  (sweel  | 
6  9 «r 
Tin:    PRINCIPLES    OF    AYURVEDA 
TEAS 
Alfalfa 
Barley  (sweet) 
Blackberry  (astringent) 
Chamomile 
Chicory  (bitter) 
Elder  flower 
Hops 
Jasmine Sweet/Astringent;  Cooling Borage 
Lotus 
Nettle  (astringent) 
Bitter/Pungent;  Cooling 
Lavender  (pungent) 
Lemon  grass 
Passionflower  (bitter) 
Pau  d'arco  (bitter) 
Peppermint  (pungent) 
Ajwan Basil 
Calamus  (bitter) 
Cardamom  (sweet) 
Cinnamon  (sweet,  astringent) 
Clove Pungent;  Heating 
Eucalyptus 
Fenugreek  (bitter,  sweet) 
Ginger,  dried  or  fresh  (sweet) 
Ginseng  (bitter,  sweet) 
Hyssop  (bitter) 
Juniper  berries  (bitter,  sweet) 
Astringent/Sweet;  Heating 
Burdock  (astringent,  bitter)  Hawthrone  (sweet,  sour) 
Bitter/Sweet;  Cooling 
Chrysanthemum Marshmallow  (sweet) 
Dandelion Red  clover 
Licorice Sandalwood  (astringent) 
Sweet/Pungent;  Cooling 
Corn  silk Lemon  balm 
Fennel Rose  flowers  (bitter,  astringent) Oat  straw  (sweet) 
Raspberry 
Strawberry 
Peruvian  bark  (pungent) 
Spearmint  (pungent) 
Violet 
Wintergreen  (pungent) 
Yarrow  (astringent) 
Mugwort  (bitter) 
Orange  peel 
Osha  (bitter) 
Pennyroyal 
Wild  ginger 
Hibiscus 
Sarsaparilla 
Saffron  (bitter) 
70 
jmt. ********************************* 
PART     TWO 
&TA&  ^Shzctices \ 
\ 
\ 
\ 
********************************/i 
CHAPTER      6 
EATING   ACCORDING 
TO   YOUR   BODY   TYPE- 
THE    FOOD    CHARTS 
11  produce,  grains,  beans,  and  breads  start  out  as  fresh  and  alive  with  energy. Energy  is  the  life 
force  of  a  food  from  its  inception  as  a  fertile  seed,  which  receives  energy  through  fertile  soil  and 
agreeable  climate,  through  the  final  stages  of  sowing  and  reaping. The  source  of  this  energy  is  referred 
to  as  tanmatras,  the  subtle  aspect  of  the  five  elements. The  longer  a  food  is  uprooted  from  the  earth, 
the  less  energy  it  holds. Certain  foods,  such  as  grains  and  beans,  can  be  stored  successfully  under 
specific  conditions. But  the  extent  to  which  these  foods  are  then  processed  is  proportionate  to  the 
depletion  of  their  life-force. The  energy  of  a  food  is  determined  by  the  natural  or  unnatural  condi- 
tions under  which  it  is  farmed. Whether  that  energy  is  fully  transmitted  into  our  body  is  determined 
by  the  season  in  which  it  is  picked  and  eaten,  and  by  whether  or  not  it  is  complementary  to  our  body 
type. Since  we  no  longer  depend  upon  our  own  efforts  of  farming,  and  since  the  prices  of  organic 
foods  can  be  high,  continuous  effort  and  commitment  are  required  on  our  part  to  eat  wholesomely. We  must  strive  to  regain  and  protect  our  natural  farmlands  and  invest  the  time  to  create  and  harvest 
small  gardens  or  communal  plots. When  we  redistribute  our  purchasing  power  toward  healthier 
choices,  we  will  actually  save  money. Whole  grains,  for  example,  are  less  expensive  than  the  conve- 
niently processed  grains  and  breads. Foods  are  not  inert. The  depth  and  density  of  their  energy  invariably  correspond  to  the  level  of  our 
internal  energy. Foods  that  are  grown  naturally,  without  the  use  of  chemicals  and  without  undue 
processing,  are  the  optimum  choice. Fresh  produce,  available  at  farmer's  markets  and  supermarkets, 
is  the  second  choice. Canned,  frozen,  or  chemically-processed  foods,  and  fast  foods,  are  noxious  to 
our  health. They  are  dead  foods,  devoid  of  any  innate  energy. 72 
^ 
EATING   ACCORDING    TO   YOUR    BODY   TYPE 
Barley 
The  vital  energy  in  foods  is  what  invigorates  the 
various  organs,  tissues,  fluids,  and  spaces  of  the  body. When  we  consume  dead  food,  food  that  barely  yields 
the  minimum  energy  needed  for  survival,  we  ensure 
the  slow  and  dangerous  demise  of  our  internal  envi- 
ronment. The  food  charts  that  constitute  the  bulk  of  this 
chapter  outline  a  large  variety  of  foods  suitable  for 
each  body  type. The  foods  in  the  Major  category  are 
for  everyday  use,  and  those  in  the  Minor  category  are 
for  occasional  use. The  Regressive  category  contains 
the  most  negative  foods  for  each  type. These  food  recommendations  should  be  ap- 
proached slowly  and  with  consistency,  especially  by 
those  just  beginning  a  natural  lifestyle. Many  of  the  foods  listed  in  these  charts  can  be 
found  in  ancient  Ayurvedic  texts,  while  some  have 
only  recently  been  evaluated  and  categorized. As  re- 
search on  the  energetics  of  foods  flourishes,  more 
information  is  continually  becoming  available. These 
charts  are  designed  only  as  guidelines. While  you  may 
use  them  to  learn  which  foods  are  best  suited  to  your 
body  type,  the  ultimate  determination  about  what  is 
appropriate  for  you  must  come  from  your  own  con- 
scious reactions. The  classic  Ayurvedic  texts  enumerate  seven  body 
types. They  are  Vata,  Pitta,  Kapha;  Vata-Pitta,  Pitta- 
Kapha,  Vata-Kapha;  and  Vata-Pitta-Kapha. However, 
each  of  the  three  dual  types  contains  notable  differ- 
ences depending  on  which  of  the  two  doshas  is  domi- 
nant. Vata-Pitta  may  express  itself  as  Vata-Pitta  or  as 
Pitta-Vata. For  this  reason  I  have  added  Pitta-Vata, 
Kapha-Pitta,  and  Kapha-Vata,  to  give  a  total  of  ten 
body  types  for  the  Food  Charts. In  the  Food  Charts  that  follow,  the  foods  in  the 
Major  category  will  generally  exhibit  two  or  more 
qualities  suitable  to  your  dosha. The  foods  in  the 
Minor  category  will  have  at  least  one  quality  suitable 
to  your  dosha. The  Regressive  category  lists  foods  that 
can  negatively  affect  your  dosha. This  category  in- 
cludes all  foods  that  are  old,  insect-eaten,  frozen,  dried, 
or  canned. All  body  types  should  use  fresh  and  sea- 
sonal foods. Dairy  references  always  refer  to  organic  products. Unrefined  brown  sugar  refers  to  jaggery,  gur,  Sucanat, 
or  noncommercial  turbinado. Buckwheat 
73 
jmtr 
THE    PRACTICE    OF    AYURVEDA 
STAGES  FOR  INTRODUCING  PROPER  FOODS 
Major 
10  out  of  21  meals 
Major 
12  out  of  21  meals 
Major 
17  out  of  21  meals First  Six  Months  (21  Meals  per  Week) 
Minor 
8  out  of  21  meals Regressive 
3  out  of  21  meals 
Second  Six  Months  (21  Meals  per  Week) 
Regressive 1  out  of  21  meals Minor 
8  out  of  21  meals 
After  One  Year  (21  Meals  per  Week) 
Minor  Regressive 
4  out  of  21  meals  None/once  in  a  very  long  while 
THE  FOOD  CHARTS 
VATA Ov 
VEGETABLES 
Use  fresh  and  seasonal  vegetables. Major 
Artichoke Green  beans Sweet  potatoes 
Asparagus Landcress Summer  squash  (yellow 
Bok  choy Leeks,  cooked crookneck,  zucchini) 
Carrots Onion,  cooked Watercress 
Daikon Pumpkin 
Minor Winter  squash  (acorn, 
buttercup,  butternut) 
Broccoli Jerusalem  artichoke Plantain 
Burdock  root,  cooked  moist 
Jicama Radishes 
Cassava Kale,  well  cooked 
Spinach Collards Karela 
Sprouts Corn,  fresh Lettuce Taro  root 
Cucumber,  seedless Mustard  greens Turnip  greens 
Gourd  squash Parsnips Winter  squash  (spaghetti) 
74 
m 
EATING   ACCORDING    TO   YOUR    BODY   TYPE 
V  AT  A 
Regressive 
Beet  greens 
Eggplant Pokeroot 
Bell  peppers Endive Potatoes,  white 
Brussels  sprouts Kohlrabi Rutabaga 
Cabbage Mushrooms Swiss  chard 
Cauliflower Onion,  raw Tomatoes 
Celery Peas Turnips 
FRUITS 
Use  fresh  and  seasonal  fruits. Major 
Apricots Grapefruit Peaches 
Avocado Kiwi Pineapple 
Bananas Lemons Plums 
Berries Limes Rhubarb 
Cherries Mango Soursop 
Coconut Melons Tamarind 
Dates Oranges Tangerines 
Figs,  fresh Papaya 
Minor 
Apples Pears 
Quince Cranberries Pomegranate Raisins,  cooked 
Dried  fruits,  cooked 
Regressive Persimmon Prunes Watermelon 
GRAINS  (ALL  YEAR) 
V  types  should  avoid  a  mono-diet  of  brown  rice. Major 
Basmati  rice,  brown  or  white 
Brown  rice,  all  grains  or  sweet 
Amaranth 
Buckwheat 
Cereals,  dried Oats,  whole  cooked Wheat  berries 
Sushi  rice,  white 
Minor Barley 
Quinoa 
Regressive 
Corn Oats,  dry 
Millet Rye 
75 
jmtr 
THE    PRACTICE    OF    AYURVEDA 
V  ATA 
PROCESSED  GRAINS (ALL  YEAR) 
Minor 
Bulgur Oats,  rolled  or  i >teel-cut, cooked Udon  noodles 
Couscous Pasta,  whole  wheat Unbleached  white  flour 
Mochi  (pounded sweet  rice) Rice  flour Whole  wheat  flour 
LEGUMES, BEANS,  PEAS,  AND  SOYBEAN  DERIVATIVES 
Major 
Aduki  beans Tofu,  cooked Toor  dhal 
Mung  dhal,  split  or  whole 
Minor 
Black  chickpeas Muth  beans 
Regressive Urad  dhal 
Black  beans Kidney  beans Soybeans 
Black-eyed  peas Lima  beans Split  peas,  green  or  yellow 
Chickpeas Navy  beans Tempeh 
Lentils,  brown  or red Pinto  beans White  beans 
NUTS  AND  SEEDS 
Minor 
Almonds Macadamia Pumpkin  seeds 
Brazil  nuts Peanuts Sesame  seeds,  roasted 
Cashews Pecans Sunflower  seeds 
Chestnuts Pine  nuts Walnuts 
Filberts Pistachios 
DAIRY 
Buttermilk 
Cottage  cheese 
Cheeses,  hard  or  soft 
Goat's  milk Major 
Cow's  milk,  certified  raw 
Ghee 
Minor 
Ice  cream,  homemade Yogurt 
Sour  cream 
Regressive 
Dairy  products,  commercial  or  powdered 
76 
jmt. EATING   ACCORDING   TO   YOUR    BODY  TYPE 
VAT  A 
OILS/FATS 
Major 
Almond Sesame,  dark  or  light Sunflower 
Canola 
Minor 
Coconut Olive Soy 
Mustard Safflower 
Regressive Walnut 
Animal  fats Corn Vegetable,  mixed 
SWEETENERS 
Major 
Amasake  (rice  milk) Dates Maple  syrup 
Brown  rice  syrup Fruit  juice  concentrates Sucanat 
Brown  sugar,  unrefined Honey,  raw  and  uncooked 
Minor Sugarcane  juice 
Barley  malt Dried  fruits,  cooked  (apricots, 
bananas,  papaya,  peaches, 
pineapples,  raisins) 
Regressive Molasses 
Honey,  cooked Sugar  substitutes  (saccharin, 
Sweet  'n  Low,  NutraSweet) White  sugar 
HERBS, SPICES,  AND  FLAVORINGS 
Major 
Almond  extract Cumin 
Peppermint Anise Curry  powder Pippali Asafoetida Dill,  leaves  or  seed Rosemary 
Basil Fennel Saffron 
Bay  leaf Garam  masala Sage 
Black  cumin Ginger, Savory 
Black  pepper dried  or  fresh 
Spearmint Caraway Kudzu Tamarind 
Cardamom Mango  powder Tarragon 
Chili  pepper Mustard  seeds Thyme 
Cinnamon Nutmeg 
Turmeric 
Cloves Oregano Vanilla 
Coriander Paprika 
77 
m 
THE    PRACTICE    OF    AYURVEDA 
V  A  T  A 
Cayenne 
Cilantro 
Curry  leaves 
Garlic,  raw Minor 
Fenugreek 
Garlic 
Horseradish Mint Parsley 
Regressive 
Extremely  bitter  and  astringent  herbs  and  spices 
Chutney,  coconut  or  mango 
Daikon,  grated 
Gomasio 
Horseradish 
Mayonnaise,  noncommercial 
Mirin CONDIMENTS 
Major 
Mustard,  noncommercial  Tamarind 
Olives,  black  or  green  Umeboshi  plum 
Pickles,  ginger  or  lime  or  general  Vinegar,  brown  rice  or 
Rock  salt  herbal  or  umeboshi 
Sea  salt  Yogurt,  spiced 
Cilantro 
Chili  pepper 
Garlic,  raw 
Ketchup 
Mayonnaise,  commercial Minor 
Coconut,  grated 
Coconut  milk Rose  water 
Tamari 
Regressive 
Mustard,  commercial  Salt,  iodized 
Onion,  raw 
Preservatives  and  additives,  chemical 
Arame 
Hijiki 
Agar-agar 
Blue-green  algae SEAWEEDS 
Soak  and  rinse  thoroughly  before  use. Major 
Kombu 
Minor 
Dulse Kelp Wakame 
Seaware 
78 
J@f, 
EATING    ACCORDING   TO   YOUR    BODY   TYPE 
VAT  A 
BREWS  AND  BEVERAGES 
Drinks  should  not  be  cold,  and  most  fruit  juices  should  he  diluted 
with  water  or  milk  for  V  types. Major 
Coconut  milk 
Date  shake 
Grapefruit  juice 
Grape  juice 
Lemonade 
Mango  juice Almond  milk 
Aloe  vera  drinks  or  juice 
Apricot  juice 
Berry  juice 
Carrot  juice 
Cherry  juice 
Chicory  blends Orange  juice 
Papaya  juice 
Peach  juice 
Pineapple  juice 
Salted  drinks 
Sour  drinks 
Carob  drinks 
Carob-banana  shake Minor 
Lassi  (sweet  yogurt  drink) 
Milk  shakes Mixed  vegetable  juices 
Alcohol 
Apple  juice 
Caffeinated  drinks 
Carbonated  drinks Regressive 
Cold  drinks 
Cranberry  juice 
Pear  juice Prune  juice 
Pungent  drinks 
Tomato  juice 
TEAS 
Do  not  use  chamomile  if  you  are  allergic  to  ragweed. Major 
Ajwan  Fennel  Peppermint 
Bancha  (twig)  Ginger  Peruvian  bark 
Basil  Hyssop  Rose  flowers 
Chamomile  Lavender  Rosehips 
Chicory  Lemon  balm  Saffron 
Cinnamon  Licorice  Sage 
Cloves  Lotus  Sarsaparilla 
Comfrey  Marshmallow  Sassafras 
Elder  flowers  Orange  peel  Spearmint 
Eucalyptus  Pennyroyal 
Alfalfa 
Barley  (grain  tea) 
Chrysanthemum 
Ginseng 
Hibiscus Minor 
Hops 
jasmine 
Ncttle 
Passionflower Raspberry 
Red  clover Strawberry 
Violet 
79 
^ 
["HE    PRACTICE    OF    AYURVEDA 
VAT  A 
Blackberry 
Borage 
Burdock Regressive 
Corn  silk 
Dandelion Mormon  tea 
Yarrow 
VATA-PITTA 
VEGETABLES 
Use  fresh  and  seasonal  vegetables,  mostly  cooked. All  vegetables  with  seeds  should  be  well 
cooked  with  appropriate  Vata  spices  to  minimize  aggravation  ofV-P  types. Small  amounts  of  bitter  vegetables  may  be  used. Major 
Artichoke Landcress Summer  squash 
Asparagus Mustard  greens 
(yellow  crookne Bok  choy Okra zucchini) 
Carrots Parsnips 
Sweet  potatoes 
Collards Pumpkin Winter  squash  (a< 
Green  beans Rutabaga butternut,  spagl 
Jerusalem  artichoke 
Minor 
Arugula Dandelion  greens Papaya,  green 
Beets Endive Peas 
Bell  peppers Gourd  squash Plantain 
Broccoli 
Jicama Potatoes,  white 
Broccoli  rabe Kale Radicchio 
Burdock  root Karela Radishes,  cooked 
Cabbage Kohlrabi 
Spinach Cauliflower Lambsquarter 
Sprouts Celery Lettuce Watercress 
Corn,  fresh Lotus  root 
Cucumber Onion,  cooked 
Regressive 
Brussels  sprouts Pungent  vegetables,  in  excess Tomatoes 
Eggplant Shiitake  mushrooms Turnips 
Mushrooms Swiss  chard Turnip  greens 
Onions,  raw Taro  root 
80 
m 
EATING   ACCORDING   TO   YOUR   BODY  TYPE 
VATA-PITTA 
FRUITS 
Apricot 
Avocado 
Coconut 
Dates 
Figs,  fresh Use  mostly  sweet  fruits  with  a  small  amount  of  sour  ones. Major 
Grapes  Pineapple,  sweet 
Plums,  sweet 
Quince,  sweet 
Tamarind 
Tangerines,  sweet 
Apples Bananas 
Berries,  sweet 
Cherries,  sweet 
Grapefruit,  sweet 
Cranberries Lemons 
Limes 
Mango 
Oranges,  sweet 
Minor 
Kiwi 
Papaya 
Peaches 
Pears 
Pomegranate 
Regressive 
Persimmon Prunes 
Raisins Soursop 
Strawberries 
Watermelon 
Sour  fruits,  in  excess 
GRAINS 
Since  most  dry  goods  are  available  throughout  the  year,  grains 
are  categorized  by  season  for  the  dual  body  types. V-P  types  should  avoid  a  mono-diet  of  brown  rice. Winter/Spring  (December  to  end of  April) 
Major                                           Minor Regressive 
Barley                                                   Brown  rice r,  long 
grain  or  sweet Amaranth 
Basmati  rice,  brown  or  white             Quinoa Buckwheat 
Oats,  whole  cooked                             Wild  rice Corn 
Wheat Millet 
Oat  bran 
Rye 
Spring/Summer  (May  to  end  of  August) 
Minor 
Brown  rice,  all  grains  or  sweet Major 
Barley 
Basmati  rice,  brown  or  white  Wild  rice 
Oats,  whole  cooked 
Wheat 
81 
J@fr Regressive Amaranth 
Buckwheat 
Corn 
Millet 
Quinoa Rye 
THE    PRACTICE    OF    AYURVEDA 
VATA-PITTA 
Fall  (September  to  end  of  November) 
Major Minor 
Regressive 
Brown  rice,  medium-  or Barley 
Amaranth 
short-grain  or  sweet Basmati  rice,  brown  or  white Buckwheat 
Oats,  whole  cooked Brown  rice,  long-grain Corn 
Wheat 
Quinoa Millet 
Rye 
PROCESSED  GRAINS  (ALL  YEAR) 
Major 
Bulgur Oats,  rolled  or  steel-cut,  cooked Udon  noodles 
Couscous Pasta,  whole  wheat Unbleached  white  flour 
Mochi  (pounded  sweet  rice) Rice  flour Whole  wheat  flour 
LEGUMES,  BEANS,  PEAS,  AND  SOYBEAN  DERIVATIVES 
Major 
Aduki  beans Mung  dhal,  split  or  whole 
Minor Urad  dhal 
Black  beans Lentils,  brown  or  red Tempeh 
Chickpeas,  black  or  yellow Muth  beans Tofu 
Kidney  beans Soybeans 
Regressive Toor  dhal 
Black-eyed  peas Navy  beans Split  peas,  green  or  yellow 
Lima  beans Pinto  beans White  beans 
NUTS  AND  SEEDS 
Coconut 
Pumpkin  seeds,  roasted Minor 
Sesame  seeds,  white 
Regressive Sunflower  seeds,  roasted 
All  nuts. Small  amounts  of  almonds,  cashews,  pecans,  pistachios,  poppy  seeds,  and 
walnuts  are  permitted  in  the  fall  (September  to  end  of  November). DAIRY 
Butter,  unsalted 
Cottage  cheese Major 
Cow's  milk,  certified  raw 
Goat's  milk Ghee 
Yogurt 
82 
jmt. EATING   ACCORDING    TO   YOUR    BODY   TYPE 
VATA-PITTA 
Minor 
Butter,  salted Buttermilk 
Regressive Cheeses,  mild  and  saltd 
Sour  cream 
Dairy  products, commercial Ice  cream 
or  powdered 
OILS 
Major 
Canola Safflower Sunflower 
Coconut Sesame,  dark  or  light 
Minor 
Almond Corn Soy 
Avocado Olive 
Regressive Walnut 
Animal  oils  or  lard Corn Vegetable,  mixed 
SWEETENERS 
Major 
Amasake  (rice  milk) Dates Sucanat 
Barley  malt Fruit  juice  concentrates Sugarcane  juice 
Brown  rice  syrup Maple  syrup Sweet  fruits 
Brown  sugar,  unrefined 
Minor 
Fructose Honey,  raw  and  uncooked 
Regressive 
Honey,  cooked Sugar  substitutes  (saccharin, White  sugar 
Molasses Sweet  'n  Low,  NutraSweet) 
HERBS, SPICES,  AND  FLAVORINGS » 
Major 
Basil,  fresh Dill Saffron 
Black  cumin Fennel Sandalwood  chips 
Black  pepper Garam  masala 
Spearmint Caraway Kudzu [amarind 
Cardamom Mint 1  in  iihi  [< 
Coriander Orange  peel Vanilla 
Cumin Peppermint Wintergreen 
H^ 
jmt. THE    PRACTICE    OF    AYURVEDA 
VATA-PITTA 
Minor 
Ajwan Garlic,  cooked Oregano 
Almond  extract Ginger,  dried  or  fresh Paprika 
Bay  leaf Licorice Parsley 
Cayenne Mango  powder Rosemary 
Chili  peppers,  mild Mustard  seeds Sage 
Cinnamon Neem  leaves Savory 
Cloves Nutmeg 
Tarragon 
Curry  powder,  mild Onions,  dried Thyme 
Dill  leaves  or  seed Orange  extract 
Regressive 
Asafoetida Garlic,  raw Marjoram 
Chili  peppers,  hot Mace Onions,  raw 
Fenugreek 
CONDIMENTS 
Minor 
Cilantro Mayonnaise,  noncommercial Sesame  seeds,  white 
Coconut,  roasted Olives Sunflower  seeds 
Coconut  milk Pickles,  ginger  or  lime Tamari 
Daikon,  grated Pumpkin  seeds Vinegar,  brown  rice  or 
Gomasio Rock  salt herbal 
Horseradish Rose  water Wasabi 
Lemon  juice Sea  salt Yogurt,  spiced 
Lime  juice 
degressive Ketchup Mustard,  commercial Salt,  iodized 
Mayonnaise,  commercial Preservatives  and  additives, Vinegar,  commercial 
Miso chemical 
SEAWEEDS 
Seaweeds  should  be  used  mostly  in  the  fall  (September  to  end  of  November). Soak  and  rinse  thoroughly  before  use. Minor 
Arame  Kelp  Seaware 
Dulse  Kombu  Wakame 
Hijiki 
84 
>m 
EATING   ACCORDING    TO   YOUR    BODY   TYPE 
VAT  A- PITTA 
BREWS  AND  BEVERAGES 
Fruit  juices  may  be  diluted  with  water  or  milk  for  V-P  types. Major 
Date  and  fig  shakes  Sweet  fruit  juices  (berry, 
Lassi  (sweet  yogurt  drink)  cherry,  grape,  mango,  peach, 
pomegranate,  sweet  orange, 
pineapple) Apricot  juice 
Chicory  blends 
Coconut  milk 
Cow's  milk  or  drinks,  sweet 
Aloe  vera  juice  or  drink 
Apple  juice 
Carob  drinks 
Carrot  juice Minor 
Cow's  milk  or  drinks,  hot  spiced  Papaya  juice 
Grapefruit  juice  Pear  j uice 
Mildly  salted  or  sour  brews  Prune  juice 
Mixed  vegetable  juice 
Alcohol 
Caffeinated  drinks Regressive 
Carbonated  drinks 
Chocolate  drinks Pungent  beverages 
Tomato  juice 
TEAS 
Do  not  use  chamomile  if  you  are  allergic  to  ragweed. Major 
Bancha  (twig)  Hops  Peppermint 
Lavender  Rose  flowers 
Lemon  balm  Rosehips Cardamom 
Chamomile 
Elder  flower 
Fennel Lemon  grass 
Spearmint 
Ajwan 
Barley  (grain  tea) 
Blackberry 
Borage 
Chrysanthemum 
Cinnamon Minor 
Cloves 
Comfrey 
Eucalyptus 
Ginger 
Hibiscus Jasmine Mexican  bark 
Passionflower 
Red  clover Strawberry 
85 
J@f, 
THE    PRACTICE    OF    AYURVEDA 
VATA-KAPHA 
VATA-KAPHA 
VEGETABLES 
Use  fresh  and  seasonal  vegetables. Vegetables  with  seeds  should  be  well  cooked  with  the 
appropriate  Vata  spices  to  minimize  aggravation  of  V-K  types. Major 
Artichokes Mustard  greens Summer  squash 
Asparagus Okra (yellow  crookneck) 
Beets Onion,  cooked Winter  squash 
Green  beans Parsnips (acorn,  buttercup, 
Landcress Radishes,  cooked butternut,  spaghetti) 
Lotus  root 
Minor Watercress 
Arugula Daikon Peppers Bamboo  shoots 
Eggplant Plantain 
Bell  peppers Endive Pokeroot 
Bok  choy Escarole Potatoes,  white 
Broccoli Gourd  squash Pumpkin 
Broccoli  rabe Jerusalem  artichokes Radicchio 
Burdock  root 
Jicama Snow  peas 
Cabbage Kale 
Spinach Carrots Karela,  well  cooked 
Sprouts Cassava Kohlrabi Sweet  potatoes 
Cauliflower Lambsquarter Turnip  greens Celery 
Papaya, green Zucchini 
Corn,  fresh Parsnips 
Cucumber,  seedless Peas 
Regressive 
Brussels  sprouts Shiitake  mushrooms Tomatoes 
Mushrooms Swiss  chard Turnips 
Onions,  raw Taro  root Vegetables,  raw 
86 
^mjr 
EATING   ACCORDING   TO   YOUR    BODY   TYPE 
VATA-KAPHA 
FRUITS 
Apricots 
Berries 
Cherries 
Coconut 
Dates 
Figs,  fresh 
Apples 
Avocado 
Bananas 
Dried  fruits 
Grapes Use  fresh  and  seasonal  fruits. Major 
Lemon 
Lime 
Mango 
Melon 
Papaya 
Minor 
Kiwi 
Oranges 
Pears 
Persimmon 
Regressive Cranberries  Prunes 
Dried,  sour,  or  sweet  fruits,  in  excess Peaches 
Raisins,  moist 
Rhubarb 
Strawberries 
Tamarind 
Pineapple 
Plums 
Pomegranate Soursop 
Quince 
GRAINS 
Since  most  dry  goods  are  available  throughout  the  year,  grains 
are  categorized  by  season  for  the  dual  body  types. V-K  types  should  avoid  a  mono-diet  of  brown  rice. Winter/Spring  (December  to  end  of  April) 
Major Minor 
Regressive Barley Amaranth Buckwheat 
Millet Basmati  rice,  brown  or  white Oats,  whole  cooked 
Quinoa Brown  rice,  long-  or  short-grain Rye Wheat 
Major 
Brown  rice,  long-grain 
Wheat Spring/Summer  (May  to  end  of  August) 
Minor Barley 
Brown  rice,  short-  or 
medium-grain 
Millet 
Oats,  whole  cooked 
Wild  rite Regressive Amaranth 
Buckwheat 
Corn 
Quinoa Rye 
87 
jmt. THE    PRACTICE    OF    AYURVEDA 
VAT  A -KAPHA 
Fall  (September  to  end  of  November) 
Major Minor 
Regressive 
Basmati  rice,  brown Basmati  rice,  white Amaranth 
Brown  rice,  long-grain Brown  rice,  medium-grain Buckwheat 
Oats,  whole  cooked Millet 
Corn 
Quinoa Rye 
Wheat 
Wild  rice 
PROCESSED  GRAINS  (ALL  YEAR) 
Minor 
Bulgur Oats,  steel-cut Udon  noodles 
Couscous Pasta,  whole  wheat Unbleached  white  flour 
Mochi  (pounded  sweet rice) 
Rice  flour 
Regressive Whole  wheat  flour 
Cereals,  commercial  or dried Corn  meal 
Rye  flakes Corn  grits Oat  bran 
Oats,  rolled Wheat  bran 
LEGUMES,  BEANS,  PEAS,  AND  SOYBEAN  DERIVATIVES 
Major 
A chiki  beans Mung  dhal,  split  or  whole Toor  dhal 
Lentils,  brown  or  red 
Minor 
Black  beans Muth  beans Urad  dhal 
Chickpeas,  black  or  yellow Tofu 
degressive 
Black-eyed  peas Pinto  beans 
Split  peas 
Kidney  beans Soybeans Tempeh 
Lima  beans Soy  by-products,  except  tofu White  beans 
Navy  beans 
NUTS  AND  SEEDS 
Coconut 
Poppy  seeds Minor 
Pumpkin  seeds,  roasted 
Sesame  seeds,  roasted Sunflower  seeds,  roasted 
88 
jm:. EATING    ACCORDING   TO   YOUR    BODY  TYPE 
VATA-KAPHA 
Regressive 
All  nuts. Small  amounts  of  almonds,  cashews,  pecans,  pistachios,  and  walnuts  are 
permitted  in  the  fall  (September  to  end  of  November). DAIRY 
Major 
Cottage  cheese Ghee Goat's  milk 
Butter;  unsalted Minor 
Cow's  milk,  certified  raw Yogurt 
Regressive 
Small  amounts  of  cheeses  and  sour  cream  may  be  used  in  the  fall 
(September  to  end  of  November). Buttermilk  Dairy  products,  commercial  or         Ice  cream 
Butter,  salted  powdered  Sour  cream 
Cheeses,  salted 
OILS 
Major 
Canola Sunflower 
Minor 
Almond Corn Sesame,  dark  or  light 
Apricot Mustard Soy 
Avocado Olive Walnut 
Coconut Safflower 
Regressive 
Animal  oils or  lard Vegetable,  mixed 
SWEETENERS 
Amasake  (rice  milk) 
Dates Major 
Fruit  juice,  mixed 
Honey,  raw  and  uncooked Sweet  fruits 
Barley  malt 
Brown  rice  syrup 
Brown  sugar,  unrefined Minor 
Fruit  juice  concentrates 
Maple  syrup Sucanat 
Sugarcane  juice 
89 
jmtr 
THE    PRACTICE    OF    AYURVEDA 
VATA-KAPHA 
Fructose 
Honey,  cooked 
Molasses Regressive 
Sugar  substitutes  (saccharin, 
Sweet  'n  Low,  NutraSweet) White  sugar 
HERBS,  SPICES,  AND  FLAVORINGS 
Allspice 
Anise 
Asafoetida 
Basil 
Bay  leaf 
Black  cumin 
Black  pepper 
Caraway 
Cardamom 
Cinnamon 
Cloves 
Coriander 
Cumin 
Curry  powder 
Dill  leaves Major 
Eucalyptus 
Fennel 
Garam  masala 
Garlic,  cooked 
Ginger,  dried 
Mace 
Marjoram 
Mint 
Mustard  seeds Nutmeg 
Onion,  dried 
Orange  peel 
Oregano 
Paprika Parsley 
Peppermint 
Poppy  seeds Rosemary 
Saffron Sage 
Savory 
Spearmint Star  anise 
Tamarind 
Tarragon 
Thyme 
Turmeric 
Vanilla 
Almond  extract 
Cayenne 
Dill  seed 
Fenugreek 
Garlic,  raw Minor 
Ginger,  fresh 
Horseradish 
Kudzu 
Mango  powder 
Regressive Mugwort Neem  leaves 
Orange  extract 
CONDIMENTS 
Cilantro 
Chutney,  coconut  or 
sweet  mango 
Daikon,  grated 
Gomasio,  mild 
Horseradish 
Lemon  juice Minor 
Mayonnaise,  noncommercial 
Mint  leaves 
Mustard,  noncommercial 
Olives,  black 
Pickles,  cucumber  or  ginger 
or  lime  or  mango 
Rose  water Rock  salt 
Sea  salt 
Sprouts Vinegar,  brown  rice  or 
herbal  or  umeboshi 
Wasabi 
Yogurt,  spiced 
90 
>90Cr 
EATING    ACCORDING    TO   YOUR    BODY   TYPE 
V  AT  A  - K A  PH  A 
Mayonnaise,  commercial 
Miso 
Mustard,  commercial Regressive 
Preservatives  and 
additives,  chemical Salt,  iodized 
Vinegar,  commercial 
SEAWEEDS 
Use  moderately  during  the  fall  (September  to  end  of  November). Soak  and  rinse  seaweeds  thoroughly  before  use. Agar-agar 
Arame 
Blue-green  algae 
Dulse Minor 
Hijiki Kelp 
Kombu Riverweeds 
Seaware 
Wakame 
BREWS  AND  BEVERAGES 
Apricot  juice 
Berry  juice 
Carrot  juice 
Carrot-ginger  drink 
Apple  juice 
Banana  drink 
Carrot-vegetable  juice 
Coffee 
Alcohol 
Aloe  vera  juice  or  drinks 
Caffeinated  teas 
Carbonated  drinks Major 
Cherry  juice 
Chicory  blends 
Grape  juice 
Minor 
Mildly  salted  or  sour  brews 
Orange  juice 
Pear  juice 
Regressive 
Chocolate  drinks 
Cold  drinks 
Fruit  juices,  sweetened Mango  juice,  unsweetened 
Peach  juice 
Soy  milk,  warm  spiced 
Pineapple  juice 
Pungent  brews 
Goat's  milk,  warm  spiced 
Pomegranate  juice 
Tomato  juice 
91 ^m^ 
THE    PRACTICE    OF    AYURVEDA 
VATA-KAPHA 
TEAS 
Do  not use  chamomile  if  you  are  allergic  to 
Major ragweed. Bancha  (twig) Fennel Orange  peel 
Basil Ginger,  dried Osha 
Chamomile Lavender 
Peppermint Chicory Lemon  balm Raspberry 
Cinnamon Lemon  grass Rose  flowers 
Cloves Lotus Saffron 
Elder  flowers Mexican  bark  tea Sage 
Eucalyptus 
Minor 
Ajwan Ginseng 
Nettle 
Alfalfa Hibiscus Pennyroyal 
Barley  (grain  tea) Hops 
Red  clover 
Chrysanthemum Hyssop 
Sarsaparilla 
Comfrey 
Jasmine Spearmint Dandelion Licorice Violet 
Ginger,  fresh 
PITTA OV 
VEGETABLES 
Major 
Artichokes Dandelion  greens Okra 
Arugula Endive Parsnips 
Asparagus Green  beans Peas 
Bell  pepper Jerusalem  artichoke Potatoes,  white 
Broccoli 
Jicama Radicchio 
Brussels  sprouts Kale 
Sprouts Cabbage Karela Winter  squash 
Cauliflower Lambsquarter (acorn,  buttercup, 
Collards Landcress butternut,  spaghetti) 
Cucumber Lettuce Watercress 
92 
Jf^pr 
EATING   ACCORDING   TO   YOUR    BODY   TYPE 
PITTA 
Bamboo  shoots 
Burdock  root 
Carrots 
Carrot  tops 
Cassava 
Celery 
Corn,  fresh Minor 
Daikon  radish 
Escarole 
Kohlrabi 
Leeks,  cooked 
Mustard  greens Parsley Plantain 
Pokeroot 
Pumpkin Rutabaga 
Spinach Turnip  greens 
Beets 
Beet  greens 
Eggplant Horseradish Regressive 
Hot  chili  peppers 
Mushrooms 
Onion,  raw 
Radishes Swiss  chard 
Taro  root 
Tomatoes Turnips 
FRUITS 
Major 
Apples Grapes Pineapple 
Apricots Mango Plums 
Berries Melons Pomegranate 
Coconut Oranges,  sweet Raisins 
Dates Pears Watermelon 
Figs,  fresh 
Minor 
Avocado Lemons Strawberries,  sweet 
Dried  fruits,  sweet Limes Tamarind 
Kiwi Quince,  sweet 
Regressive 
Bananas Papaya Rhubarb 
Berries,  sour Peaches Soursop 
Grapefruit Persimmon 
GRAINS  (ALL  YEAR) 
Barley 
Basmati  rice,  brown  or  white Major 
Brown  rice,  sweet 
Oats,  whole Wheat 
Sushi  rice,  white Minor 
Brown  rice,  long-  or  medium  grain 
93 ^mjr 
THE    PRACTICE    OF    AYURVEDA 
PITTA 
Amaranth 
Buckwheat 
Corn Regressive 
Millet 
Quinoa Rice,  in  excess Rye 
PROCESSED  GRAINS  (ALL  YEAR) 
Barley  flour 
Bulgur 
Cereals,  barley  or  wheat 
Couscous Minor 
Mochi  (pounded  sweet  rice) 
Oats,  rolled  or  steel-cut 
Pasta,  whole  wheat 
Udon  noodles Unbleached  white  flour 
Wheat  bran 
Whole  wheat  flour 
LEGUMES,  BEANS,  PEAS,  AND  SOYBEAN  DERIVATIVES 
Aduki  beans 
Black  beans 
Black-eyed  peas 
Chickpeas,  black  or  yellow 
Tempeh Major 
Lentils,  brown 
Lima  beans 
Mung  dhal,  split  or  whole 
Muth  beans 
Lentils,  red Minor 
Tofu,  cooked 
Regressive 
Toor  dhal Navy  beans 
Pinto  beans 
Soybeans 
Split  peas,  green  or 
yellow Urad  dhal 
NUTS  AND  SEEDS 
Coconut 
Poppy  seeds 
All  nuts Minor 
Pumpkin  seeds,  roasted 
Sunflower  seeds,  roasted 
Regressive 
Sesame  seeds,  black  or  white Water  chestnuts,  cooked 
Butter,  unsalted 
Cheeses,  mild  or  soft 
Goat's  milk DAIRY 
Major 
Cottage  cheese 
Minor 
Ice  cream,  homemade Cow's  milk,  certified  raw 
Yogurt,  sweetened 
94 
jmtr 
EATING   ACCORDING    TO   YOUR    BODY   TYPE 
PITTA 
Buttermilk 
Cheeses,  hard Regressive 
Dairy  products, 
commercial  or  powdered Goat's  cheese 
Sour  cream 
Canola 
Coconut OILS 
Major Soy 
Sunflower 
Minor 
Avocado Safflower 
Olive 
Regressive 
Almond Corn 
Animal  fats or  lard Mustard 
Apricot Walnut 
Sesame,  dark 
Vegetable,  mixed 
Barley  malt 
Brown  sugar,  unrefined 
Dates 
Fructose SWEETENERS 
Major 
Fruit  juice  concentrates 
(apple,  pear,  mango, 
fig,  apricot,  grape) 
Maple  syrup Sucanat 
Sugarcane  juice 
Sweet  fruits 
Minor 
Amasake  (rice  milk) Brown  rice  syrup 
Regressive Honey Sugar  substitutes  (saccharin, White  sugar 
Molasses Sweet  'n  Low,  NutraSweet) 
HERBS, SPICES,  AND  FLAVORINGS 
Major 
Black  cumin Dill  leaves Saffron 
Cilantro Fennel 
Spearminl Coriander Kudzu UirilKTK 
Cumin Mint Wintergreen 
Curry  leaves Peppermint 
9  5 
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THE    PRACTICE    OF    AYURVEDA 
PITTA 
Almond  extract 
Basil,  fresh 
Black  pepper 
Caraway 
Cardamom 
Cinnamon Minor 
Cloves 
Curry  powder 
Dill  seed 
Garam  masala 
Ginger 
Mace Nutmeg 
Orange  peel Parsley 
Tamarind 
Vanilla 
Ajwan 
Allspice 
Anise 
Asafoetida 
Basil 
Bay  leaf 
Cayenne Regressive 
Fenugreek 
Garlic 
Horseradish 
Mango  powder 
Marjoram 
Mustard  seeds 
Onion,  raw Oregano 
Paprika 
Pippali Rosemary 
Sage 
Thyme 
CONDIMENTS 
Chutney,  coconut  or  mango 
Cilantro 
Coconut,  grated  or  roasted 
Black  pepper 
Gomasio,  mild 
Mirin 
Olives,  black 
Chili  peppers,  hot 
Garlic 
Gomasio 
Ketchup 
Mayonnaise,  commercial Major 
Coconut  milk 
Daikon,  grated 
Minor 
Orange  peel 
Pickle,  sweet  ginger 
Rock  salt 
Sea  salt 
Regressive 
Miso 
Mustard,  commercial 
Preservatives  and 
additives,  chemical Mint  leaves 
Rose  water 
Tamari 
Vinegar,  brown  rice  or 
mild  herbal 
Yogurt,  sweetened  or  spiced 
Pickles,  sour 
Salt,  iodized 
Soy  sauce 
SEAWEEDS 
Use  seaweeds  sparingly.
Barley, brown or white, and brown rice, long-grain or sweet.
What is the recommended type of rice for Vata-Pitta individuals?
Black cumin, fennel, Saffron, and turmeric.
What are some of the recommended spices for Vata-Pitta individuals?
Use dairy products sparingly, and do not use dairy products, commercial or powdered.
What is the recommended approach for Kapha-Vata individuals regarding the use of dairy products?
Aloe vera juice or drinks, sweetened with fruit  juice concentrates.
What is the recommended beverage for Kapha-Vata individuals?
Do not use grains, especially brown rice, as a mono-diet.
What is the recommended approach for Vata-Kapha individuals regarding the use of grains?