Foundations of Ayurveda

Vata–Kapha Diet: Foods and Lifestyle for Balance

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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.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/4″][vc_column_text css=”.vc_custom_1468625900071{background-color: #f2efe6 !important;}”]

Qualities to Reduce

Cold
Heavy
Dry

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Best Tastes

Pungent

Sour

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Small Amounts

Salty

Astringent

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Worst Tastes

Sweet

Bitter

[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]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.

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Grains

It is best to eat grains cooked, though a small amount of bread may be eaten.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/3″][vc_column_text css=”.vc_custom_1468626446659{background-color: #f2efe6 !important;}”]

Best

Amaranth, barley, basmati rice, brown rice, buckwheat, quinoa, wild rice

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Small Amounts

Millet, rye

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Avoid

Corn, rice (sticky, white short or long grain) & wheat

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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.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/3″][vc_column_text css=”.vc_custom_1468626534837{background-color: #f2efe6 !important;}”]

Best

Buttermilk, ghee, 2% milk, low-fat yogurt

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Small Amounts

Kefir, sour cream, whole milk yogurt

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Avoid

Butter, cheese, cottage cheese, ice cream, frozen yogurt

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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.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/3″][vc_column_text css=”.vc_custom_1468627019162{background-color: #f2efe6 !important;}”]

Best

Raw honey

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Small Amounts

Jaggery, molasses, sucanat

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Avoid

Date sugar, dextrose, fructose, grape sugar, maltose, maple sugar, maple syrup and white table sugar

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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.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text][/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/3″][vc_column_text css=”.vc_custom_1468628076756{background-color: #f2efe6 !important;}”]

Best

Flaxseed, ghee, mustard, safflower

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Small Amounts

Almond, castor, corn, olive, peanut, sesame, soy

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Avoid

Avocado, coconut, sunflower

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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.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/3″][vc_column_text css=”.vc_custom_1468628830098{background-color: #f2efe6 !important;}”]

Best

Apricots, grapefruit, lemon, papaya

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Small Amounts

Apples (baked or stewed is best), banana, blueberries, blackberries, cranberries, cherries, lime, mango, sour oranges, pineapple, plums, pomegranate, prunes, raspberries, tangerines

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Avoid

Avocado, coconut, dates, figs, grapes, melons, sweet oranges, peaches, pears, persimmons, plums, sweet raisins, strawberries

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Vegetables

The vegetables should be cooked. However, occasional use of raw vegetables is all right as long as there is no constipation or gas.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/3″][vc_column_text css=”.vc_custom_1468634994602{background-color: #f2efe6 !important;}”]

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.

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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.

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Avoid

Asparagus, bitter melon, cabbage, cucumber, eggplant, Jerusalem artichoke, squash (acorn, winter) sweet potato, yams

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Meats

Research shows that plant-based diets are healthier than meat-based diets and prevent many diseases. Limit meat consumption if possible.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/3″][vc_column_text css=”.vc_custom_1468691510895{background-color: #f2efe6 !important;}”]

Best

None

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Small Amounts

Chicken, turkey, fish (fresh river and sea)

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Avoid

Beef, duck, pork, lamb, shellfish

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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.

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Best

Mung beans, soy milk, tempeh, tofu

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Small Amounts

None

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Avoid

Aduki beans, black beans, black gram, chickpeas, fava beans, kidney beans, lentils, lima beans, navy beans, peas, pinto beans, soybeans

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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.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/3″][vc_column_text css=”.vc_custom_1468692351784{background-color: #f2efe6 !important;}”]

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

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Small Amounts

Salt

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Avoid

None

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Condiments

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Best

Vinegar

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Small Amounts

Catsup, carob and chocolate

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Avoid

Mayonnaise

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Beverages

Beverages are best taken at room temperature or warm, and never ice cold.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/3″][vc_column_text css=”.vc_custom_1468693518108{background-color: #f2efe6 !important;}”]