Kapha Pacifying

Ayurveda, an ancient holistic science of healing, offers a logical and scientific approach for determining correct diet based upon an individual’s constitution.

Vata, pitta and Kapha; the tri-dosha, are the elements which comprise individual constitution. This approach is quite different from the “traditional” view of a balanced diet; viz., eating daily from the basic food groups; According to Ayurveda, every food has its own taste (rasa), a heating or cooling energy (virya) and post-digestive effect (vipak).

Thus, according to Ayurveda, one should eat according to one’s constitution and take fruits, starches, proteins and fats separately at different times of the day. Combining foods improperly can produce indigestion, fermentation, putrefaction and gas formation. This condition, if prolonged, can lead to toxemia and disease complex.

Kapha Dosha:   Water +Earth

Taste:  Sweet, Sour and Salty

To Reduce Kapha, eat food which has more Pungent, Bitter and Astringent taste.

Avoid:  those that are exceptionally sweet or sour (like oranges or grapes), and any that are especially heavy, dense, or watery.

items to favour and avoid

  • Apples, Apricots, Berries, Cherries, Cranberries, Figs (dry), Grapes (red, purple, black), Kiwi, Lemons, Limes, Peaches, Pears, Pomegranates, Prunes, Raisins, Raspberries, Strawberries

  • mainly somewhat astringent and only mildly sweet

  • And remember, fruits and fruit juices are best enjoyed alone – 30 minutes before, and ideally at least 1 hour after, any other food

  • Avocado, Bananas, Coconut, Dates, Figs (fresh), Grapes (green), Grapefruit, Melons, Oranges, Papaya, persimmons, pineapple, plums, Rhubarb, watermelon

  • Artichoke, Asparagus. Beet, Bell Pepper, Bitter Melon, Broccoli, Brussels Sprouts, Cabbage, Carrots, Cauliflower, Celery, Chilies, Cilantro, Greens leafy vegetables Daikon Radish, Eggplant, Garlic, Green Beans, Horseradish, Kale, Leafy Greens, Leeks, Lettuce, Mustard Greens, Okra, Onions, Peas, Peppers, Radishes, Spinach, Sprouts. Squash, Winter, Tomatoes (cooked), Watercress, Wheat Grass

  • pungent, bitter, and astringent, Cooked vegetables are generally easier to digest than raw ones, so it’s best to have raw veggies, salads, and kapha-aggravating vegetables in small quantities and at mid-day

  • Avocado, Banana, Cucumber, Corn, Eggplant, Olives, Parsnips, Pumpkin, Squash, Summer, Sweet Potatoes, Taros, Tomatoes (raw), Turnips, Zucchini

  • Amaranth, Barley,  Buckwheat, Cereal (unsweetened, cold, dry), Corn, Couscous, Cracker, Durham Flour, Granola,   Millet, Muesli, Oat Bran,   Oats (dry), Polenta  Quinoa, Rice basmati or navara), Rye, Tapioca, Wheat Bran

  • Grains that pacify Kapha are light, dry, and rough. In general, minimising or reducing grain consumption overall can be a huge benefit

  • Oats (cooked), Pancakes, Pasta, Rice (brown, white) Rice Cakes, Wheat, Yeasted Bread

  • Adzuki Beans, Black Beans, Black-Eyed beans, Garbanzo Bean, (Chickpeas), Lentils,   Lima Beans, Mung Beans, Mung Dal, Navy Beans,   Pinto Beans, Split Peas, Soy Milk, Soy Meats, Tempeh, Tofu (served hot), Tur Dal, White Beans

  • should generally be well-cooked and well-spiced to make them more digestible. Legumes are generally astringent, which is one of the tastes that balances Kapha

  • Kidney Beans, Miso, Soy Beans, Soy Cheese, Soy Flour, Soy Powder, Soy Sauce, Tofu (served cold), Urad Dal

Non-Vegetarian food
  • Chicken (white), Eggs, Fish (freshwater), Rabbit, Shrimp, Turkey, Venison

  • Eating less meat all around is generally beneficial

  • Kapha does best with animal foods that are light and relatively dry (as opposed to those that are heavy, oily, or especially dense

  • Beef, Buffalo, Chicken (dark), Duck, Fish (saltwater), Lamb, Pork, Salmon, Sardines, Seafood, Tuna Fish, Turkey (dark)

  • Buttermilk, Unsalted butter, Cottage cheese, Ghee, Yogurt, paneer

  • As a rule dairy products are best minimised when trying to reduce kapha because they tend to be heavy

  • Butter, Sour cream, Ice cream, Mango lassie,   Almond and rice milks are good substitutes

  • Allspice, Ajwan, Anise,Basil, Bay Leaf, Black Pepper, Caraway, Cardamom, Cayenne, Cinnamon, Cloves, Coriander, Cumin, Dill, Fennel, Fenugreek, Garlic, Ginger, Hing ( Asafetida), Mint, Mustard seed, Nutmeg, Oregano, paprika, parsley, Peppermint, Poppy seeds, Pippali, Rosemary, Saffron, Thyme, Trikatu, Turmeric

  • Most spices are wonderful for Kapha, so feel free to experiment with a wide variety of new and exotic spices

  • Avoid too much salt

Nuts /seeds
  • Almonds (soaked and peeled), Charole Nuts, Chia Seeds, Flax Seeds, Popcorn (without salt or butter), Pumpkin Seeds, Sunflower Seeds

  • Nuts and seeds tend to be heavy, dense, and oily so when trying to balance Kapha, they are best enjoyed occasionally

  • Ghee, flax seed oil

  • Oils are rich in fats and best to minimise

  • Butter, all types of cooking oil should be use in very small quantity

  • Raisins, dates, apricots occasionally

  • Mostly all sweeteners increase Kapha