DOSHAS

VATA

Vegetables:

V
Beetroot, carrot, potatoes (boiled and with ghe), pumpkin, cabbage, zucchini, radish (rare), onion, garlic (cooked).
X
Cucumber, cabbage, leaf salad, paprika (only when cooked), mushrooms, green peas, cauliflower, broccoli, aubergine, tomatoes, celery, vegetable juices, 

Fruits:

V
Banana (with ela), all citrus fruits, grapes (red and dark ones), apricot, peach, cherries, chereshna, all Latvian berries, cranberries (as option to cure), avocado, dates, plums, mango, pineapple, kiwi, coconut, rhubarb, nectarine, pear and apple (cooked), strawberries (rare, dried fruits (soaked). Fruit juices (60% juice/40% water)
X
Hurma, pomegranate, melon, watermelon, quinces

Oils:

V
Olive oil, sunflower oil, she, coconut oil, sesam oil, hemp oil,  

Grains, porridge:

V
Oat flakes, manna, wheat, rice, malt grains, 
X
Barley, corn, buckwheat, millet, rye (only with masalas and ghe)

Dal:

V
Dal should be boiled and enriched with masalas, Enjoy with vegetables or rices

Nuts and seeds:

V
all seeds are great (with chat masala), Nuts should be cooked in ghe and mixes with masalas (chana masala)

Dairy products:

V
All can be enjoyed, they must be warm
Tea with milk is perfect balance. 

PITTA

*This dosha stands for (sweet, bitter but not sour, spicy

Vegetables:

V (good)
Fresh cabbage, greens, lettuce, cucumbers, courgettes, celery, squash, zucchini, mushrooms (very rare), potatoes (not fried), carrots, beets (cooked), sweet pepper (cooked)
X (not)
Tomatoes, spinach, eggplant, garlic, onions (fried), leeks, horseradish, mustard, pickled cucumbers

Grains:

V
Oats, wheat products (couscous, semolina flour), rice, barley
X
Buckwheat, Corn 

Oils:

Coconut, olive, sunflower, linseed oil * (max 2 weeks before eating to 1 ½ tsp.)

Nuts and seeds:

Coconut, almonds, various seeds

Dairy products:

V
Milk, panier, cream, ghe, sweet cheese (cottage cheese and sweet creams), ice cream, sour cream (very rare), curd cheese, mozzarella, tofu
X
Hard, smoked, hot cheese, kefir, rjaženka, buttermilk, yogurt on its own

Legumes, beans, daal:

V
green peas- may be frozen
X
preserved legumes

KAPHA

Kapha dosha enjoy pungent, astringent and bitter tastes. Warm, light and dry meal should be enjoyed. A lot f spices should be used and it is recommended to avoid meals after 18:00. 

Well balanced Kapha dosha person is content about life, calm, loving, patient and  have ability to forgive.  
Not balanced dosha might be depressed, fat, lazy, rude, with apathy.

Vegetables:

V
Beetroot, cabbage, carrot, celery, radish, garlic, leeks, onions, leaf salad, tomatoes, cauliflower, broccoli, spinach, corn, kohlrabi, rutabaga. 
X
Potatoes, cucumber, squash, zucchini, pumpkin. 

Fruits:

 V
Apple, apricot, all Latvian berries, dried fruits, hurma, peach, nectarine, pear, cranberries, quince, fig, cherries, strawberries, mango (rare), pineapple, dried plums, pomegranates.  
X
Avocado, melon, watermelon, grapes, dates, coconut, banana (once in a month with cardamon), citrus fruits (rare)

Grains, porridge:

V
Buckwheat, corn, millet
X
Wheat, manna, cous cous, pasta

Dairy products:

Milk should be enjoyed with masalas, tavk, ela, haridra. jogurt with no added sugar, ghoat cheese, ghe.  

Nuts and seeds:

V
All seeds are great, 
X
Nuts are not suitable for Kapha dosha

Legumes, beans, dal:

All are good

Drinks: 

Tea with masalas, fruit juices (diluted with water), drie red wine. 






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