Vata Kapha Food Program
Ayurveda recognizes that each taste, (sweet, sour, salty, pungent, bitter and astringent) affects each dosha differently. The Vata Kapha food program reduces both Vata dosha and Kapha dosha in the body and mind.
The following Vata/Kapha food program is best if you have a Vata/Kapha imbalance, or if you have a Vata/Kapha constitution and want to eat those foods which will keep you in health and harmony.
Qualities to Reduce
Cold
Heavy
Dry
Best Tastes
Pungent
Sour
Small Amounts
Salty
Astringent
Worst Tastes
Sweet
Bitter
Foods listed as “Best” can be eaten without reservation on a daily basis.
If you are sick with a Vata/Kapha imbalance, consume only foods on this list. These foods are the most ideal as they are the most balanced for both doshas.
Foods listed as “Small Amounts” can be eaten in small portions fairly often or in larger portions once or twice a week. Eating a wide variety of these foods is better than an abundance of just one. Over-reliance on these foods can cause an imbalance resulting in symptoms.
Foods listed as “Avoid” should be eaten only on rare occasions and can be eaten once each month. They either cause an imbalance in both doshas or very significantly disturb one of the doshas.
GRAINS
Grains
It is best to eat grains cooked, though a small amount of bread may be eaten.
Best
Amaranth, barley, basmati rice, brown rice, buckwheat, quinoa, wild rice
Small Amounts
Millet, rye
Avoid
Corn, rice (sticky, white short or long grain) & wheat
DAIRY
Dairy
It is best to use raw or organic milk products. Milk should be taken warm with a small amount of spices such as ginger and cardamom. Ghee and yogurt should also be used with warm spices.
Best
Buttermilk, ghee, 2% milk, low-fat yogurt
Small Amounts
Kefir, sour cream, whole milk yogurt
Avoid
Butter, cheese, cottage cheese, ice cream, frozen yogurt
SWEETENERS
Sweeteners
Overuse of any sweetener will eventually cause an imbalance. Those listed under “Small Amounts” are more likely to cause imbalance with regular usage and should not be used more than once each month.
Best
Raw honey
Small Amounts
Jaggery, molasses, sucanat
Avoid
Date sugar, dextrose, fructose, grape sugar, maltose, maple sugar, maple syrup and white table sugar
OILS
Oils
Oils are very important and should be used abundantly if the skin is dry. Though generally heavy, the higher oils will not aggravate Kapha dosha. Ghee should be used with warm spices.
Best
Flaxseed, ghee, mustard, safflower
Small Amounts
Almond, castor, corn, olive, peanut, sesame, soy
Avoid
Avocado, coconut, sunflower
FRUITS
Fruit
Fruits are best when they are sour and not overly ripened or sweet. These will bring balance to both Vata and Kapha doshas.
In general, due to their cooling effects on the body, their intake should be consumed in small amounts.
The “best” fruits may be taken in greater amounts. Fruit in general should not be a staple of the diet, but is all right for occasional use.
Best
Apricots, grapefruit, lemon, papaya
Small Amounts
Apples (baked or stewed is best), banana, blueberries, blackberries, cranberries, cherries, lime, mango, sour oranges, pineapple, plums, pomegranate, prunes, raspberries, tangerines
Avoid
Avocado, coconut, dates, figs, grapes, melons, sweet oranges, peaches, pears, persimmons, plums, sweet raisins, strawberries
VEGETABLES
Vegetables
The vegetables should be cooked. However, occasional use of raw vegetables is all right as long as there is no constipation or gas.
Best
Artichoke (with a spicy, oily dressing), beets, carrots, cauliflower, chili peppers, fresh corn, green beans, leeks, mung beans, sprouts, mustard greens, onions, parsley, potato, radish, sunflower sprouts, tomato.
Small Amounts
Alfalfa sprouts, bell peppers, broccoli, Brussel sprouts, celery, cilantro, kale, lettuce, mushrooms, okra, peas (green & snow) rutabagas, seaweed, spinach, squash, (Zucchini, crookneck) swiss chard, turnips.
Avoid
Asparagus, bitter melon, cabbage, cucumber, eggplant, Jerusalem artichoke, squash (acorn, winter) sweet potato, yams
MEATS
Meats
Research shows that plant-based diets are healthier than meat-based diets and prevent many diseases. Limit meat consumption if possible.
Best
None
Small Amounts
Chicken, turkey, fish (fresh river and sea)
Avoid
Beef, duck, pork, lamb, shellfish
LEGUMES
Legumes
Legumes are best taken well cooked with warm spices, as they can be difficult to digest. Soak them before to improve digestibility. As they contain earth and air, they are heavy and dry which can harm both Vata and Kapha if digestion is weak. Those listed as best are easiest to digest and usually will not cause harm.
Best
Mung beans, soy milk, tempeh, tofu
Small Amounts
None
Avoid
Aduki beans, black beans, black gram, chickpeas, fava beans, kidney beans, lentils, lima beans, navy beans, peas, pinto beans, soybeans
SPICES
Spices
Spices aid digestion and absorption of nutrients as well as improve flavor. It is the overall effect of spicing that is most important and not the individual spice used. If food becomes too hot, it may contribute to greater dryness. Hence, the hottest spices should be used in moderation. Food should never be bland.
Best
Allspice, anise, asafetida, basil, bay leaf, black pepper, caraway, catnip, cayenne, celery seed, chamomile, cloves, coriander, cumin, curry powder, dill, fenugreek, garlic, ginger, horseradish, marjoram, mustard seed, nutmeg, oregano, paprika, parsley, peppermint, poppy seed, rosemary, saffron, sage, spearmint, star anise, tarragon, thyme, turmeric
Small Amounts
Salt
Avoid
None
Condiments
Condiments
Best
Vinegar
Small Amounts
Catsup, carob and chocolate
Avoid
Mayonnaise
BEVERAGES
Beverages
Beverages are best taken at room temperature or warm, and never ice cold.
Best
Chamomile tea, licorice tea, mint tea, spicy teas, water
Small Amounts
Sour fruit, (cranberry, lemon, lime, pineapple, pomegranate), vegetable juices, diluted fruit juices preferred
Avoid
Alcohol, black tea, coffee, soft drinks, sweet fruit juices, soda pop
