Vata Food Program

Tastes
Best: Sweet, salty, and sour
Avoid: Bitter, astringent, and pungent
Foods listed as Best can be eaten without reservation on a daily basis. Foods listed
as Small Amounts can be eaten in small portions fairly often or in larger portions once
or twice per week. Foods listed Avoid should be eaten only on rare occasions.
Remember, it is not what you do once in a while that matters. Long-term habits
determine your health. Healthy habits create a healthy life. Unhealthy habits lead to an
unhealthy life.
Grains
It is best to eat these as a cooked grain or an unyeasted bread. Small amounts of yeast
breads are all right however.
Best: Amaranth, cooked oats, quinoa, white or brown rice, and wheat.
Small Amounts: Barley and millet
Avoid: Buckwheat, corn flour (chips, bread, and tortillas), dry oats (granola), polenta,
and rye.
Dairy
It is best to use raw or organic milk. Milk should be taken warm with a small amount
of ginger and cardamom.
Best: Butter, buttermilk, kefir, milk, sour cream and yogurt (fresh)
Small Amounts: Hard cheeses
Avoid: Ice cream, frozen yogurt
Sweeteners
Moderation is important; overuse of even the best sweeteners will increase vata.
Best: Raw, uncooked honey, jaggery (raw sugar), maltose, maple syrup, molasses,
rice syrup, and sucanat
Small Amounts: Date and grape sugar
Avoid: Brown sugar, white sugar
Oils
Best: Almond, ghee, sesame
Small Amounts: Avocado, castor, coconut, flaxseed, mustard, olive, peanut,
sunflower
Avoid: Safflower
Fruits
Sweeter fruits are best.

Best: Baked apples, apricots, avocados, ripe bananas, blackberries, cantaloupe,

cherries, coconut, cranberry sauce, dates (not dry), figs (fresh), grapefruit, grapes,
lemons, mangos, nectarines, oranges, papaya, peaches, pears, persimmons, pineapple,
plums, raspberries, strawberries (ripe), tangerines
Small Amounts: Apples (sour is best), pomegranate
Avoid: Dried fruit of any kind, cranberries
Vegetables
Cooked vegetables are best because they are easier to digest.
Best: Avocado, beets, carrots (not as a juice), leeks, mustard greens, okra, onions
(well cooked), parsnips, shallots, acorn squash, winter squash, sweet potatoes, tomatoes,
water chestnuts
Small Amounts: Broccoli, cauliflower, celery, corn, cucumber, eggplant, green
beans, kale, medium chilies and hot peppers, mushrooms, potatoes, radishes, seaweed,
spinach, sweet peas, zucchini. The following may be eaten uncooked with a creamy or
oily dressing: lettuce, spinach, and any leafy green (occasional use only and with a spicy
heavy dressing)
Avoid: Alfalfa sprouts, artichokes (unless served with a butter-lemon sauce),
asparagus, bean sprouts, Brussels sprouts, cabbage (even cooked), raw vegetables, snow
peas
Nuts and Seeds
Lightly roasted nuts are best. Dry roasting should be avoided. Salted nuts are fine.
Nut butters are highly recommended except for peanut butter.
Best: Almonds
Small Amounts: Cashews, filberts, pecans, pinon, pistachio, pumpkin seeds, sesame
seeds, sunflower seeds
Avoid: Peanuts
Meats
If you choose to eat meat, limit consumption to 2-3 times per week. Meat soups can
be particularly nourishing during convalescence.
Best: Chicken or turkey (white meat only), beef, duck, eggs, fresh water fish, lamb,
pork, seafood, venison
Small Amounts: Dark meat, shellfish
Legumes
Best: Mung beans
Small Amounts: Tofu and hummus
Avoid: Aduki beans, black beans, chickpeas, fava beans, kidney beans, lentils,
Mexican, navy, and pinto beans, soybeans (except as tofu or soy milk)

Spices
When spicing, the overall spiciness is more important than individual spices. Even
some Avoid spices can be used if balanced with other spices on the Best list. For
vata, food should be spiced moderately and never very hot or bland.
Best: Anise, basil, bay leaf, caraway, caramom, catnip, Cayenne pepper, cinnamon,
clove, cumin, dill, fennel, fenugreek, garlic, ginger (fresh), marjoram, mustard, nutmeg,
oregano, pepper, peppermint, poppy seeds, rosemary, saffron, sage, spearmint, thyme,
turmeric
Small Amounts: Cilantro, ginger (dry), horseradish, parsley, very hot mustards
Avoid: Cayenne pepper
Condiments
Best: Mayonnaise and vinegar
Small Amounts: Catsup
Avoid: Carob and chocolate
Beverages
Best: Three or four cups of room temperature or warm water per day. Spicy teas
such as chamomile, cinnamon, clove, and ginger. Try the Vata tea available at the front
desk.
Small Amounts: Diluted fruit juices
Avoid: Black tea, coffee, fruit juices, carbonated mineral water, soft drinks, and all
alcohol

Pitta Food Program

Tastes
Best: Sweet, bitter and astringent
Avoid: Pungent (hot), sour, and salty
Foods listed as Best can be eaten without reservation on a daily basis. Foods listed
as Small Amounts can be eaten in small portions fairly often or in larger portions once
or twice per week. Foods listed as Avoid should be eaten only on rare occasions.
Remember, it is not what you do once in a while that matters. Long-term habits dermine
your health. Healthy habits create a healthy life. Unhealthy habits lead to an unhealthy
life.
Grains
It is best to eat these as a cooked grain or an unyeasted bread. Small amounts of yeast
breads are all right however. Grains should make a large portion of the diet.
Best: Barley, white basmati rice, millet, oats, white rice, wheat, whole wheat
Small Amounts: Brown rice (only in acute pitta conditions, otherwise it can be used
often)
Avoid: Buckwheat, corn flour
Dairy
It is best to use raw or organic milk. Milk should be taken warm with a small amount
of ginger and cardamom.
Best: Unsalted butter, cottage cheese, cream cheese, ghee, milk
Small Amounts: Hard, non-salted cheeses
Avoid: Buttermilk, salted cheeses, sour cream, kefir, cultured milks, yogurt
Sweeteners
Best: Maltose, maple syrup, rice syrup
Small Amounts: Dextrose, fructose, honey, table sugar
Avoid: Molasses and raw sugar
Oils
Best: Ghee, olive oil
Small Amounts: Avocado, canola, corn, coconut, soy, sunflower
Avoid: Almond, castor, flaxseed, margarine, mustard, peanut, safflower, sesame
Fruits
Sweet and ripe fruits are best. Avoid sour fruit.
Best: Apples, avocados, blackberries, blueberries, cantaloupe, coconut, cranberries,
dates, dried fruit, figs, grapes, lemons, limes, nectarines, pineapple, prunes, raisins,
raspberries, strawberries

Small Amounts: Apricots, bananas (very ripe only), cherries, grapefruit, oranges,
pineapple
Avoid: All sour fruits, such as sour oranges (mandarin), sour pineapple, sour plums,
papaya, olives, tangerines, and all unripe fruit
Vegetables
Vegetables are best eaten fresh. You may eat large amounts. Eat them cooked in the
winter or if digestion is weak. Eat them raw in the summer if your digestion is strong.
Fresh green vegetable juices are very good. Those with arthritis should avoid all
nightshades.
Best: Alfalfa sprouts, artichoke, asparagus, bean sprouts, bell peppers, bitter melon,
broccoli, Brussels sprouts, cabbage, cauliflower, celery, cilantro, cress, cucumber,green
peppers, kale, leafy greens, lettuce, mushrooms, well cooked onions, peas, pumpkin,
seaweed, squash, zucchini
Small Amounts: Avocado, beets, carrots, eggplant, well cooked garlic, corn, parsley,
potatoes, spinach, sweet potatoes, vine-ripened tomatoes
Avoid: Chilies, hot peppers, mustard greens, radishes, raw onion, tomato paste,
tomato sauce and any other hot or pungent vegetable
Nuts and Seeds
Best: Coconut, sunflower, pumpkin seeds
Small Amounts: Pinon nuts, sesame seeds
Avoid: Almonds, Brazil nuts, cashews, filberts, macadamia nuts, pecans, pistachio,
peanuts, and any other not mentioned
Meats
If you choose to eat meat, limit consumption to 2-3 times per week.
Best: Chicken, turkey, fresh water fish (trout) and egg whites
Small Amounts: Beef, duck, egg yolk, lamb, pork, sea fish, venison, any other red
meat
Legumes
Best: Black lentils, chickpeas, mung beans, split peas, soybeans (soy products), tofu
Small Amounts: Aduki beans, kidney beans, navy beans, pinto beans
Avoid: Red and yellow lentils
Spices
When spicing, the overall spiciness is more important than individual spices. Even
some Avoid spices can be used if balanced with other spices on the Best list. For
pitta, food should be spiced mild to moderate and never very hot or bland.
Best: Cardamom, catnip, chamomile, coconut, coriander, dill, fennel, lemon verbeba,
peppermint, saffron, spearmint, turmeric

Small Amounts: Bay leaf, basil, black pepper, caraway, cinnamon, cumin, ginger
(fresh), oregano, rosemary, thyme
Avoid: Anise, asafetida, calamus, Cayenne pepper, cloves, fenugreek, raw garlic,
ginger (dry), horseradish, hyssop, marjoram, mustard seeds, nutmeg, poppy seeds, sage,
star anise
Condiments
Best: Carob sweetened with the best sweeteners noted above.
Small Amounts: Mayonnaise, sweet mustards
Avoid: Chocolate, salt, vinegar
Beverages
Best: Five cups of water per day. Bitter and astringent herb teas such as alfalfa,
chicory, dandelion, hibiscus, and strawberry leaf. These can be found in grain beverages
such as Pero, Inka, and Caffix. Milk, wheat grass juice. Try the Pitta tea available at the
front desk.
Small Amounts: Chai tea or black tea, diluted fruit juice with on half water
Avoid: Alcohol, coffee, sweet fruit juices, spicy herb teas, carbonated water, soft
drinks, tomato juice

Kapha Food Program

Tastes
Best: Pungent, bitter, and astringent
Avoid: Sweet, sour, salty
Foods listed as Best can be eaten without reservation on a daily basis. Foods listed
as Small Amounts can be eaten in small portions fairly ofter or in larger portions once
or twice per week. Foods listed Avoid should be eaten only on rare occasions.
Remember, it is not what you do once in a while that matters. Long-term habits
determine your health. Healthy habits create a healthy life. Unhealthy habits lead to any
unhealthy life.
Grains
Toasted breads are very good, as they are drier.
Best: Amaranth, barley, basmati rice, buckwheat, corn flour, quinoa
Small Amounts: Millet, rye
Avoid: Oats, long and short grain rice (white or brown), wheat, whole wheat
Dairy
It is best to use raw or organic milk. Milk should be taken warm with a small amount
of ginger and cardamom.
Best: Goat milk, skim milk, soy milk
Avoid: Butter, buttermilk, cheese, cream , cottage cheese, ice cream, kefir, sour
cream, yogurt
Sweeteners
Best: Raw honey only. (Look for honey that is more than six months old or store
some jars.)
Avoid: Fructose, maple syrup, molasses, raw sugar, white and brown sugar
Oils
Use all oils in small amounts only. Even the best oils, if overused, will aggravate
kapha.
Best: Canola, corn, flaxseed, mustard, safflower, soy, sunflower
Avoid: Almond, avocado, castor, coconut, olive, peanut, sesame
Fruits
Best: Dried fruits as they are not too sweet. Apples, cherries, cranberries, grapefruit,
pomegranate, prunes, raisins.
Small Amounts: Apricots, lemon, lime, papaya, pineapple

Avoid: Sweet fruits, avocado, bananas, berries (raspberry, blackberry, blueberry,

strawberry), cantaloupe, coconut, dates, figs, grapes, mango, melons, pineapple, oranges,
peaches, pears, persimmons, plums, tangerines, watermelon
Vegetables
Vegetables are best eaten raw during the summer and cooked the rest of the year and
during times of digestive difficulty. In general, vegetables are good and even the
Avoid group, if eaten in small amounts, will cause no harm.
Best: Alfalfa sprouts, artichoke, asparagus, green beans, bell peppers, broccoli,
Brussels sprouts, cabbage, cauliflower, kale, carrots, celery, chilies, cilantro, corn,
lettuce, and other leafy greens, mustard greens, onions, parsley, peas, hot peppers,
potatoes, radish, seaweed, spinach, rutababgas/turnips
Small Amounts: Mushrooms, tomatoes
Avoid: Beets, cucumber, eggplant, okra, sweet potatoes, water chestnuts, zucchini, all
squash
Nuts and Seeds
Best: Pumpkin seeds, sunflower seeds
Small Amounts: Sesame seeds
Avoid: Almonds, Brazil nuts, cashews, coconut, filberts, lotus seeds, macadamia
nuts, pecans, pistachio, peanuts, walnuts
Meats
If you choose to eat meat, limit consumption to 2-3 times per week. Meat soups can
be particularly nourishing during convalescence. Kapha individuals can thrive as
vegetarians.
Best: Chicken or turkey (dark meat only), fresh water fish, rabbit
Avoid: Beef, duck, eggs, lamb, pork, seafood, shellfish, venison
Legumes
Best: Mung beans, red lentils, soybeans (tofu and soymilk), split peas
Small Amounts: Aduki beans, black gram, black beans, fava beans, kidney beans,
lima beans, pinto beans
Avoid: Black lentils, chickpeas
Spices
When spicing, the overall spiciness is more important than individual spices. Even
some Avoid spices can be used if balanced with other spices on the Best list. For
kapha, food should be spiced hot and never bland.
Best: Anise, basil, bay leaf, black pepper, calamus, chamomile, caraway, cardamom,
catnip, cayenne, cinnamon, cloves, coriander, cumin, dill, fennel, fenugreek, garlic,
ginger, horseradish, hyssop, marjoram, mustard, nutmeg, oregano, peppermint, poppy

seeds, rosemary, saffron, sage, spearmint, star anise, thyme, turmeric. Hot spices are
best. Any spice not listed is probably fine
Avoid: Salt
Condiments
Small Amounts: Catsup, vinegar
Avoid: Mayonnaise, salt
Beverages
Best: Two glasses of spring water per day in cool weather and three in hot weather
unless doing extremely vigorous exercise and sweating. Herb teas (spicy and bitter),
cranberry juice, green vegetable juices, wheat grass juice.
Small Amounts: Carbonated mineral water, coffee, tea
Avoid: Apple juice, carrot juice, orange juice, soft drinks

Vata/Pitta Program
Basic Principles
Qualities to reduce: hot, light, and dry
Best Taste: sweet
Small Amounts: astringent, sour
Worst Tastes: salty, pungent and bitter
Foods listed as Best can be eaten without reservation on a daily basis. Individuals
who are sick should consume only those foods on this list. These foods are the most ideal
as they are either close to or perfectly balanced for both doshas.
Foods listed as Small Amounts can be eaten in small portions fairly often or in
larger portions once or twice each week. Eating a wide variety of these foods is better
than an abundance of just one. Over-reliance upon these foods can cause and imbalance.
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
on of the doshas.
Grains
It is best to eat these as cooked grain or as unyeasted bread.
Best: Cooked oats, wheat, white basmati rice
Small Amounts: Amaranth, barely, millet, quinoa, rice (brown or white, short or
long grain), rye
Avoid: Buckwheat, corn flour products, dry oats
Dairy
It is best to use raw or organic milk. Milk should be taken warm with a small amount
of spices such as ginger and cardamom.
Best: Butter, cottage cheese, cream cheese, ghee, milk (whole), paneer cheese
Small Amounts: Buttermilk, hard non-salted cheeses, kefir, sour cream, yogurt
Avoid: Ice cream, frozen yogurt
Sweeteners
Overuse of any sweetener will eventually cause an imbalance.
Best: Honey (fresh), maltose, maple syrup, maple sugar, rice syrup
Small Amounts: Date sugar, dextrose, fructose, grape sugar, jaggery, molasses,
sucanat
Avoid: White table sugar
Oils
Oils are very important and should be used abundantly if the skin is dry. They
alleviate dryness and are generally heavy and nourishing.

Best: Avocado, coconut, ghee, olive oil, sunflower

Small Amounts: Almond, castor, corn, flaxseed, sesame, soy
Avoid: Canola, lard, margarine, mustard, peanut, safflower
Fruits
Fruits are best when they are well ripened and sweet. These will bring balance to both
doshas. In general, due to their lightness, their intake should be consumed in moderation.
Best: Apricots, avocado, bananas (very well ripened), blackberries, blueberries,
cantaloupe, coconut, dates, figs, jujube (cooked), grapes, lemons, limes, mango,
nectarines, oranges (sweet), papaya, peaches, pears, persimmons, plums (sweet),
pomegranate, prunes, raspberries, raisins, strawberries
Small Amounts: Apples, bananas, cherries, cranberries, grapefruit, sweet pineapple,
tangerines, and watermelon
Avoid: Dry fruit, jujube (dry), oranges (sour), olives, papaya, pineapple (sour), plums
(sour)
Vegetables
Cooked vegetables are best as they are more nourishing and easier to digest. Only
leafy greens may be eaten raw with dressing. More raw salads may be eaten in the hot
summer if digestion is strong and there is little gas or constipation.
Best: Artichoke (with only dressing), avocado, bean sprouts, cauliflower, cilantro,
corn, Jerusalem artichoke, leeks, okra, onion (cooked), peas, potato, pumpkin, seaweed,
squash (acorn, winter, crookneck, zucchini, etc.), sunflower sprouts, tomato (sweet vine
ripened)
Small Amounts: Alfalfa sprouts, asparagus, beets, bell pepper, bitter melon, broccoli,
Brussels sprouts, cabbage, carrot, celery, cucumber, eggplant, green beans, lettuce (raw),
kale, mushrooms, mustard greens, parsley, peas (sweet0, spinach, sweet potato, tomato
(sour), turnips
Avoid: Cabbage, chilies, hot peppers, radishes, raw onion, tomato paste and sauce,
snow peas
Nuts and Seeds
These should be eaten lightly dry roasted to assist digestion and only very lightly
salted, if at all. Nut butters, except for peanut, may also be eaten.
Best: Coconut, pinon (pine nuts), sunflower seeds
Small Amounts: Almonds, Brazil nuts, cashews, lotus seeds, macadamia, pecans,
pistachio (non salted), pumpkin seeds
Avoid: Peanuts

Meats
Repeated research shows that plant-based diets are healthier than meat-based diets and
prevent many diseases. Ayurveda and Yoga emphasize a vegetarian diet primarily for
spiritual reasons. Hence, omnivores should limit meat consumption if possible. Weak
patients should take them as a soup broth.
Best: Chicken (white meat), egg, fresh water fish, pork, turkey (white meat)
Small Amounts: Duck, beef, lamb, seafood, venison
Avoid: Dark meat of chicken or turkey, shellfish
Legumes
Those listed in Small Amounts are best as a dhal or a spread with spices added.
When digestion is weak or constipation is present, even those beans listed under Small
Amounts should be avoided.
Best: Mung beans, tofu
Small Amounts: Aduki, black gram, chickpeas, kidney, black lentils, navy, pinto,
soy beans, split peas
Avoid: Fava, red and yellow lentils
Spices
Spices aid the digestion and absorption of nutrients and improve the flavor. Food
should have an overall spicing effect of being warming but not hot. It is the overall effect
of spicing that is most important and not the individual spice used. You may use large
amounts of the best spices and even very small amounts of the avoid spices. Food should
never be bland.
Best: Bay leaf, caraway, cardamom, catnip, chamomile, cilantro, cumin, coriander,
dill, fennel, lemon verbena, peppermint, rosemary, saffron, spearmint, turmeric
Small Amounts: Anise, basil, cinnamon, coconut, fenugreek, ginger (fresh),
marjoram, nutmeg, oregano, poppy seeds, sage, salt, star anise, thyme
Avoid: Asafoetida, black pepper, cayenne, calamus, cloves, garlic {raw), ginger
(dry), horseradish, hot mustards, hyssop
Condiments
Best: None
Small Amounts: Carob, mayonnaise
Avoid: Catsup, chocolate, tamari, vinegar
Beverages
These are best taken at room temperature or warm and never ice cold.
Best: chamomile tea, licorice tea, mild spice teas, mint tea, milk, water
Small Amounts: Carrot juice (diluted), fruit juices (diluted), naturally flavored soda
and juice beverages, tea (black or green)
Avoid: Alcohol, coffee (caffeinated and decaffeinated), soft drinks and very spicy
tea, tomato juice, vegetable juices (green)

Vata/Kapha Food Program

Basic Principles
Qualities to Reduce: cold, dry and heavy
Best Taste: pungent, sour
Small Amounts: salty, astringent
Worse Tastes: sweet, bitter
Food listed as Best can be eaten without reservation on a daily basis. Individuals
who are sick should consume only those foods on this list. These foods are the most ideal
as they are the most balanced for both doshas. Food listed as Small Amounts can be
eaten in small portions fairly often or in larger portions once or twice each week. Eating
a wide variety of these foods is better than an abundance of just one. Over-reliance upon
these foods can cause an imbalance. 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 on of the doshas.
Grains
It is best to eat these as cooked grains, 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, flour, oats, rice (sticky, white, short or long grain), wheat
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 yogurt (whole milk)
Avoid: Butter, cheeses, cottage cheese, ice cream, frozen yogurt
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: Honey
Small Amounts: Jaggery, molasses, sucanat
Avoid: Date sugar, dextrose, fructose, grape sugar, maltose, maple sugar, maple
syrup, rice syrup, white table sugar

Oils
Oils are very important and should be used abundantly if the skin is dry. Though
generally heavy, the lighter oils will not aggravate kapha. Ghee should be used with
warm spices.
Best: Flaxseed, ghee, mustard, safflower
Small Amounts: Almond, canola, castor, corn, margarine, olive, peanut, sesame, soy
Avoid: Avocado, coconut, lard, sunflower
Fruits
Fruits are best when they are sour and not overly ripened or sweet. These will bring
balance to both 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 is best), banana (sour), blueberries, blackberries,
cranberries, cherries, lime, mango, oranges (sour), pineapple, plums (sour), pomegranate,
prunes, raspberries, tangerines
Avoid: Avocado, banana (sweet0, coconut, dates, figs, grapes (sweet0, jujube,
melons (watermelon, cantaloupe), oranges (sweet), nectarines, peaches, pears,
persimmons, plums (sweet), raisins, strawberries
Vegetables
The diet should consist of primarily of cooked vegetables. 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, corn (fresh), green beans, leeks, mung bean sprouts, mustard greens, onion,
parsley, potato, radish, sunflower sprouts, tomato
Small Amounts: Alfalfa sprouts, avocado, bell peppers, broccoli, Brussels 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
Nuts and Seeds
These should be taken lightly dry roasted to assist digestion and only very lightly
salted if at all. Nut butters, except for peanut, may also be eaten.
Best: Pumpkin seeds, sunflower seeds, pinon (pine nuts0
Small Amounts: Filberts
Avoid: Almonds, Brazil, cashews, coconut, lotus seeds, macadamia, peanuts, pecans,
pistachio, walnuts

Meats
Repeated research shows that plant-based diets are healthier than meat-based diets and
prevents many diseases. Ayurveda and Yoga emphasize a vegetarian diet primarily for
spiritual reasons. Hence, omnivores should limit meat consumption if possible. Weak
patients should take meat as a soup broth.
Small Amounts: Chicken and turkey (dark meat), fish (fresh river and sea)
Avoid: Beef, duck, pork, lamb, shellfish
Legumes
Legumes are best taken well cooked with warm spices, as they can be hard to digest.
Soaking them before cooking improves digestibility as well. As they contain earth and
air, they are heavy and dry which can harm both doshas when 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, black beans, black gram, chickpeas, fava, kidney, lentils, lima, navy,
peas (dry or split), pinto, soybeans
Spices
Spices aid the digestion and absorption of nutrients and they improve flavor. Warm
and hot spices are recommended for vata/kapha types. 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, fennel,
fenugreek, garlic, ginger, horseradish, hyssop, lemon verbena, marjoram, mustard seed,
nutmeg, oregano, paprika, parsley, peppermint, poppy seed, rosemary, saffron, sage,
spearmint, star anise, tarragon, thyme, turmeric
Small Amount: Salt
Avoid: None
Condiments
Best: Vinegar
Small Amounts: Catsup, carob (with proper sweeteners), chocolate (with proper
sweeteners)
Avoid: Mayonnaise
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: Vegetable juices, sour fruit juices (cranberry, lemon, lime,
pineapple, pomegranate). Diluted fruit juices preferred.
Avoid: Alcohol, black tea, coffee (caffeinated and decaffeinated), soft drinks, sweet
fruit juices, sweetened soda pop

Pitta/Kapha Food Program

Basic Principles
Qualities to Reduce: hot, heavy and moist
Best Taste: bitter, astringent
Small Amounts: pungent, sweet
Worst Tastes: sour and salty
Food listed as Best can be eaten without reservation on a daily basis. Individuals
who are sick should consume only those foods on the 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 of in larger portions once or twice each week. Eating
a wide variety of these foods is better than an abundance of just one. Over-reliance upon
these foods can cause an imbalance. Foods listed as Avoid should be eaten only on a
rare occasions and can be eaten once each month. They either cause and imbalance in
both doshas or very significantly disturb one of the doshas.
Grains
These may be eaten as a cooked grain or as yeasted bread.
Best: Barley, basmati rice, corn flour products (except corn chips), rye
Small Amounts: amaranth, millet, quinoa, rice (brown)
Avoid: Buckwheat, oats, wheat, white sticky rice
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.
Best: Skim milk
Small Amounts: Ghee, goat milk, low-fat yogurt
Avoid: Butter, buttermilk, hard and soft cheeses, cottage cheese, cream, kefir, ice
cream, milk (whole), sour cream, yogurt (whole milk), frozen yogurt
Sweeteners
Overuse of any sweetener will eventually cause and imbalance
Best: Stevia
Small Amounts: Fresh honey
Avoid: Brown sugar, date sugar, dextrose, fructose, grape sugar, honey (older than 6
months), maltose, maple sugar, maple syrup, molasses, rice syrup, white table sugar
Oils
Oils, being heavy and moist, should generally be used in small amounts in pitta/kapha
types. The best oils are lighter, drier and cooler.
Best: Canola, corn, soy, sunflower

Small Amounts: Margarine, safflower

Avoid: Almond, avocado, castor, coconut, flaxseed, lard, mustard, peanut, sesame
Fruits
As fruits tend to be light and cooling, they are generally good for pitta/kapha types.
Because they contain a lot of water, overuse can aggravate kapha. Dried fruits are the
best, though fresh fruit may be taken as well. Greater amounts may be eaten in the
summer and less the rest of the year. Most sour fruits have the unique effect (prabhav) of
being cooling, despite the presence of fire in their taste. This makes them good for pitta,
though they may still aggravate kapha in excess.
Best: Alfalfa sprouts, artichokes, asparagus, bean sprouts, bell peppers, bitter melon,
broccoli, Brussels sprouts, cabbage, celery, cauliflower, cilantro, cress, green beans,
green peppers, kale, lettuce, leafy lettuce greens, mushrooms, peas (green, snow),
parsley, pumpkin, sunflower sprouts, sweet peas, turnips
Small Amount: Beets, carrots, corn, cucumber, eggplant, garlic (cooked), leeks,
mustard greens, okra, onion (fresh), parsley, potatoes, seaweed, spinach, squash (yellow),
tomatoes (sweet)
Avoid: Avocado, chilies, Jerusalem artichoke, radish, squash (acorn, winter), tomato
paste
Nuts and Seeds
Heavy, oily and slightly warm, most nuts aggravate pitta/kapha individuals. Seeds are
best, as they are lighter and drier.
Best: Pumpkin seeds, sunflower seeds
Small Amounts: Filberts, pinon (pine nuts), sesame seeds
Avoid: Almonds, Brazil, cashews, coconut, lotus seeds, macadamia, peanuts, pecans,
pistachio, walnuts
Meats
Repeated research shows that plant-based diets are healthier than meat-based diets and
prevents many diseases. Ayurveda and Yoga emphasize a vegetarian diet primarily for
spiritual reasons. Hence, omnivores should limit meat consumption if possible. Weak
patients should take meat as a soup broth. White meat is more balancing than dark meat.
Best: None
Small Amounts: Chicken, egg(white), turkey, fresh water fish
Avoid: Beef, duck, egg(yolk), lamb, pork, seafood, venison
Legumes
Beans tend to be dry, cool and somewhat heavy. Moderate use is generally all right
for pitta/kapha typs. They should be taken with spices to assist digestion. Soaking beans
before cooking makes them easier to digest. Of all the beans, tofu and mung are the very
best.

Best: Aduki, black gram, fava, kidney, lima, mung, navy, peas (split), pinto, soy
beans, tofu
Small Amounts: Black beans
Avoid: Chickpeas, lentils, peanuts, tempeah
Spices
Spices aid the digestion and absorption of nutrients as well as improve flavor. As
pitta/kapha individuals generally feel warm, mild to moderate spicing is good and care
should be taken so that the overall spiciness of the food is not too hot. Is is the overall
effect of spicing that is most important and no the individual spice used. Large amounts
of the best spices are best used to enhance flavor.
Best: Cardamom, catnip, chamomile, coriander, cumin, curry leaves, fennel, lemon
verbena, peppermint, saffron, spearmint, turmeric
Small Amounts: Allspice, anise, basil, bay leaves, caraway, dill, fenugreek, ginger
(fresh), hyssop, oregano, paprika, parsley, poppy seeds, rosemary, sage, star anise,
tarragon, thyme
Avoid: Asafoetida, black pepper, calamus, Cayenne pepper, celery seed, cinnamon,
cloves, garlic (raw), ginger (dry), horse radish, hot mustards, marjoram, nutmeg, salt
Condiments
Best: None
Small Amounts: Carob (sweetened with proper sweeteners)
Avoid: Catsup, chocolate, vinegar, mayonnaise
Beverages
These are best taken at room temperature or warm, and never ice cold.
Best: Green vegetable juices, tea (chamomile, mint, spice teas from the spices best
list), water, water with lemon.
Small Amounts: Naturally carbonated pure juice drinks with no sugar added
Avoid: Alcohol, black tea, coffee (caffeinated and decaffeinated), soft drinks, spicy
teas, sweet fruit juices, sweetened soda pop

Tridoshic (Sannipatika) Food Program

Basic Principles
Qualities to Reduce: hot, heavy, and dry
Best Taste: all in equal proportions
Foods listed as Best can be eaten without reservation on a daily basis. They are
either tridoshic or will cause little harm if eaten on a regular basis. Individuals who are
sick should consume only the foods on this list. Foods listed as Small Amounts can be
eaten in small portions fairly often or in larger portions once or twice each week. Eating
a wide variety of these foods can cause an imbalance. Foods listed as Avoid should be
eaten only on rare occasions and can be eaten once each month. They either cause an
imbalance in all doshas or very significantly disturb one of the doshas
Grains
These may be eaten as a cooked grain or as yeasted bread.
Best: Basmati rice
Small Amount: Amaranth, barley, brown rice, buckwheat, corn flour products,
millet, quinoa
Avoid: None
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 is best used with mild spices.
Best: Ghee, 2% milk
Small Amounts: Butter, buttermilk, cottage cheese, cream, goat milk kefir, sour
cream ,whole cows milk
Avoid: Hard cheese, ice cream, frozen yogurt
Sweeteners
Overuse of any sweetener will eventually cause an imbalance.
Best: Fresh honey
Small Amounts: Date sugar, dextrose, fructose, grape sugar, old honey, maltose,
maple sugar, maple syrup, molasses, rice syrup, stevia
Avoid: White table sugar
Oils
The best oils that should be relied on are lighter, cooler and drier. Other oils may be
used occasionally.
Best: Canola, corn, soy, sunflower
Small Amounts: Almond, avocado, castor, coconut, flaxseed, lard, mustard, peanut,
sesame, margarine, safflower

Avoid: None
Fruits
Fruits tend to be light, cool and moist. Thus they have the ideal balance of qualities to
bring balance to tridoshic individuals and thus can make up a significant portion of the
diet. The fruits listed under Best, while not necessarily perfectly tridoshic, will not
cause any serious imbalance.
Best: Apricots, blackberries, blueberries, cherries, grapefruit, grapes, jujube, lemon,
lime, mango, nectarines, oranges, papaya, peaches, pears, pineapple, plums (sweet),
pomegranate, raspberries, tangerines, watermelon
Small Amounts: Apples, bananas, cantaloupe, cranberries, dates, figs, persimmons
Avoid: Plums (sour), strawberries
Vegetables
Vegetables are generally light, cool and dry. If cooked with water or oil, they become
moist and slightly warmer. The best vegetables may be eaten regularly as substantial part
of the diet.
Best: Bean sprouts, cauliflower, parsley, potatoes, seaweed, sunflower sprouts
Small Amounts: Alfalfa sprouts, arichokes, asparagus, avocado, beets, bell peppers,
bitter melon, broccoli, Brussels sprouts, cabbage, carrots, celery, cilantro, corn, cress,
cucumber, eggplant, garlic (cooked), green beans, green peppers, Jerusalem artichoke,
kale, leeks, lettuce, mushrooms, mustard greens, okra, onion, peas, pumpkin, radish,
seaweed, spinach, squash (yellow, acorn, winter), sweet peas, sweet tomatoes, turnips
Avoid: Hot chili peppers
Nuts and Seeds
Heavy, oily, and slightly warm, most nuts would aggravate tridoshic individuals if
relied upon as a staple. However, using them in small amounts is advised and it will not
cause any imbalance.
Best: Pumpkin seeds, pinon (pine nuts), sunflower seeds
Small Amounts: Almonds, Brazil, cashews coconut, filberts, lotus seeds,
macadamia, peanuts, pecans, pistachio, sesame seeds, walnuts
Avoid: None
Meats
Repeated research shoes that plant-based diets are healthier than meat-based diets and
prevents many diseases. Ayurveda and Yoga emphasize a vegetarian diet primarily for
spiritual reasons. Hence, omnivores should limit meat consumption if possible. Weak
patients should take meat as a soup broth.
Best: None
Small Amounts: Aduki, black beans, black gram, chickpeas, fava, kidney, lentils,
lima, navy, peanuts, pinto beans, soy beans, tempeh
Avoid: None

Legumes
Beans tend to be dry, cool, and somewhat heavy. Those listed under Best are
tridoshic. All beans should be taken with spices to assist digestion.
Best: Mung beans, tofu
Small Amounts: Aduki, black beans, black gram, chickpeas, fava, kidney, lentils,
lima, navy, peanuts, pinto beans, soy beans, tempeh.
Avoid: None
Spices
Spices aid the digestion and absorption of nutrients and they improve flavor. As
tridoshic individuals generally feel warm, only moderate spicing is appropriate and care
should be taken so that the overall spicing of the food is not too hot. It is the overall
effect of spicing that is most important and not the individual spice used. Hence, even
those listed under Avoid may be used buy in the smallest amounts.
Best: Cardamom, catnip, chamomile, coriander, cumin, fennel, lemon verbena,
peppermint, saffron, spearmint, turmeric
Small Amounts: Allspice, anise asafetida, basil, bay leaves, black pepper, calamus,
caraway, celery seed, cinnamon, curry leaves, dill, fenugreek, hyssop, marjoram, nutmeg,
oregano, paprika, parsley, poppy seeds, rosemary, sage, salt, star anise, tarragon, thyme
Avoid: Cayenne pepper, cloves, raw garlic, dry ginger, horseradish, hot mustards
Condiments
Best: None
Small Amounts: Catsup, mayonnaise, vinegar
Avoid: None
Beverages
These are best taken at room temperature or warm, and never ice cold.
Best: Water, water with lemon, herb teas with spices as listed
Small Amounts: Black tea, green vegetable juices, natural carbonated pure juice
drinks.
Avoid: Alcohol, coffee (caffeinated and decaffeinated), soft drinks, sweet fruit juices,
sweetened soda pop

The Yogic/Sattvic Diet

Grains
Rice, basmati rice, wheat, oats. Eat whole or as a bread. Eat more in the winter for
strength.
Dairy
Raw milk, small amounts of freshly made yogurt, raw-milk cheese
Sweeteners
Honey, raw sugar, jaggery. These in small quantities only.
Oils
Ghee, olive oil
Fruit
Just about all fruit is all right. Consume smaller quantities of the heavier fruits such as
bananas and avocados.
Vegetables
Most vegetables are all right. Eat smaller quantities of the cabbage family plants
broccoli, cauliflower, Brussels sprouts, mustard as they are gas forming and smaller
amounts of potatoes and sweet potatoes as well, as they are heavy. No mushrooms.
Vegetables may be fresh or steamed.
Nuts and Seeds
Fresh or slightly roasted. Almonds, walnuts, pine nuts. Do not eat large quantities.
Nuts and seeds should be fresh.
Beans
Mung, aduki, and tofu
Spices
Cardamom, cinnamon, coriander, fennel, ginger, turmeric. Use in larger quantities as
they help balance the dampness of the high fruit and dairy diet. Avoid garlic and raw
onion. Also avoid Cayenne pepper and all other very pungent spices.
Beverages
Pure spring water, sattvic herb teas such as chamomile and mint, raw milk, sattvic
vegetable juices
Herbs
Aloe gel, ashwagandha, astragalus, bhrigaraj, calamus, comfrey, ginseng, gotu kola,
jatamamsi, lotus, mint, rose, saffron, sage, shatavari, skullcap, triphala. Also
chavanprash and Brahma jelly.

Essential Oils
Camphor, frankincense, lotus, rose, saffron, sandalwood
General Eating Habits
Eat the main meal at 12;00-1:00. Eat no heavy food after sunset. Follow general
eating habits and recommendations on proper food combining.