Archives for November 2021

Ayurveda and Non-Vegetarian Diet

“Let food be your first medicine and kitchen be your first pharmacy.”
Ayurveda says “we are what we eat”. And as the saying goes “ A small amount of anything is considered a medicine, whereas too much of anything is considered poison.” and the same applies to Non-Veg food as well.
A common misconception is that Ayurveda is a vegetarian system, which is not really the case. Ayurveda believes moderation is essential for perfect health and does not restrict any particular type of diet.
This idea that Ayurveda and non-veg or animal proteins don’t go well together is simply not true. Ayurveda primarily prescribes Sattvic diet which is a simple balanced diet, mostly Lacto-vegetarian, freshly made with balanced tastes. In a few cases, meat and meat broth is prescribed as a treatment for a variety of diseases, especially during recovery.
Many ancient Ayurvedic texts have categorized all edible things on the planet in a more detailed manner than any other science could. This also includes various types of meats recommended mainly for medication than for feast.
Categories of edible things
Dhaanya varga (whole grains)
Shaaka varga (leaves)
Maamsa varga (meat)
Phala varga (fruits)
Kantha varga (tubers)
Lavana varga (spices)
Krithanna varga (prepared food)
Aushada varga (medicines)    
Now let’s understand why and how meat can be incorporated into an Ayurvedic diet to get the maximum benefit from it.
Changing to a vegetarian diet all of a sudden, especially if you are used to meats and eggs can cause lasting harm to the intestines. So one should understand that it can take years to make the switch to a vegetarian diet and any rash or sudden changes will only have adverse effects. Each animal product is characterized by quality in Ayurvedic writings, and meat is suggested as medicine for various disorders.
Ayurveda believes in a unique notion that “similar property substances or food promotes or increases the same qualities in the body.
For example, Meat, in general, can nourish rakta dhatu – i.e. blood and it also increases muscle tissues in the body. . Like bone marrow broth is advised to many people because it is helpful in recovery after a prolonged illness.

According to Ashtangahridayam, which is an important Ayurvedic text, it is suggested that we should keep a few rules in mind before consuming meat, some of them are:

According to Ashtangahridayam, which is an important Ayurvedic text, it is suggested that we should keep a few rules in mind before consuming meat, some of them are:
  1. Whenever possible, choose organic, hormone-free meat to get the maximum nutritional value of the meat.
  2. Prepare fresh meat with spices and minimum artificial substances.
  3. Eat it in moderation, meaning avoid eating meat on a regular basis if not necessary.
  4. Consume meat of young animals avoiding the meat of old, ill, and diseased indicating that only fresh meat should be used.
  5. Skip the milk, curd, buttermilk, etc just before or after eating non-vegetarian foods.
  6. Avoid eating more than one type of meat at a time.
  7. During the rainy season, abstain from eating fish, seafood, and meat.
  8. Try avoiding barbecuing, deep frying, and using alcohol while cooking.
  9. Cooking meat with mild spices and eating in the form of soup is considered best.
  10. You should also be mindful of your dosha type while including meat in your diet.
Still not sure of your Ayurvedic Dosha? Try our Dosha quiz to know more!
According to some ayurvedic concepts, meat increases muscle mass, thus the qualities of various meats can be employed to improve health, cure diseases, and maintain wellness in a specific situation.
Here are some commonly consumed meats and their Ayurvedic properties:
  • Fish: is considered Hot and heavy, reduces Vata Dosha, and enhances strength. If cooked in the wrong way, it can increase the unwanted Kapha Dosha.
  • Goat: This meat is thought to be the most compatible of human tissues, and it is included in a variety of dishes, including soup. This is the only type of red meat that Ayurveda recommends on a regular basis or as part of a medicinal diet.
  • Chicken meat: Chicken meat boosts strength and muscle mass. It can help to balance the Vata dosha.
  • Pork: Pork meat is hard to digest. Pork meat, when digested properly, is said to be nourishing and good for weight gain.
Ayurveda describes red meat as being particularly nutritious in terms of building muscular mass, strength, and endurance, among other things.
A few other points to keep in mind while following a non-vegetarian diet is:
  • Lunch is the ideal time of day to eat meat, as Agni, the digestive fire, is most active between 11 a.m. and 2 p.m.
  • Adding spices like cayenne and black pepper can be beneficial as they are digestive spices.
  • Consumption of meat should be done, keeping your dosha type in mind
Ayurveda believes that everything has both positive and negative consequences and that we can limit the negative impacts and reap the most benefits out of anything. And the same applies to a non-vegetarian diet as well.
Still, wondering about your dosha type and dietary routine? Read more here!

The 6 Tastes of Ayurveda: Road To Perfect Health

In Ayurveda taste or Rasa is considered an important part of the overall wellbeing of an individual.
Rasa is the Sanskrit word for “taste”. Ayurveda identifies 6 tastes in our diet: sweet, sour, salty, bitter, pungent, and astringent.
And each of the tastes is believed to be a combination of 5 natural elements of Space (Aakash), Air (Vayu), Fire (Teja), Water (Jala), and Earth (Prithvi) just like the human body and 3 doshas.
Each taste type has two or more life elements that make it an important factor while treating different doshas and each of which plays a significant function in our physiology, health, and well-being.
For Example, the sweet taste is a mix of Earth and Water elements, both of which are also part of the Kapha dosha. Hence, excess consumption of sweet taste can cause a rise in Kapha dosha leading to various illnesses. Whereas, on the other hand, for people with Vata dosha, when consuming sweet taste in moderation, can have a positive effect on health.
Here is a table to help you understand the 6 tastes better:
Tastes Elements Balances Aggravates
Sweet (Madhura) Earth & Water Vata, Pitta Kapha
Sour (Amla) Earth & Fire Vata Pitta, Kapha
Salty (Lavana) Water & Fire Vata Pitta, Kapha
Pungent (Katu) Fire & Air Kapha Vata, Pitta
Bitter (Tikta) Air & Space Pitta, Kapha Vata
Astringent (Kashaya) Air & Earth Pitta, Kapha Vata
Ayurveda suggests including all 6 flavors into each meal. It is believed that including all six tastes into your meals and adjusting the amounts based on your Prakriti (body constitution) can help you maintain balanced nutrition, good health, and overall well-being.
Still, wondering what is your Ayurveda Dosha Type? Take our Dosha Quiz to know more.

The 6 tastes of Ayurveda

Sweet

Sweet taste is also known as “Madhura” in Sanskrit which means Pleasant and Sweet. Sweet taste is made up of >Water & Earth and helps in balancing Vata and Pitta Dosha.
In Ayurveda out of all the 6 tastes, Sweet is known to be the most grounded and nourishing. It improves longevity, energy, and promotes healthy bodily fluids and tissues when consumed in moderation.

Sweet taste is said to be is the flavor of energy due to which it enhances the Ojas, a vital element of life.

The sweet flavor is obtained from naturally occurring sugars and can be found in foods such as sweet fruits, root vegetables, mung dal, honey, rice, milk products, wheat, rice, pumpkin, maple syrup, cereals, dates, and Yashtimadhu (Glycyrrhiza Glabra), Shatavari (Asparagus racemosus), Bala (Sida Cordifolia), etc.

Sour

Sour taste is also known as “Amla”in Sanskrit which means Acidic and Easily Fermentable. Sour taste is made up of Earth & Fire and helps in balancing Vata Dosha.
According to Ayurveda, the sour taste is said to awaken ideas and emotions and promote metabolism, saliva production, and improve overall gut health.
It should be consumed in moderation because it can aggravate Pitta and cause hyperacidity due to its acid nature.
The sour flavor is found in unripe mango, green grape, lemon, tamarind, kiwi, yogurt, cheese, sour cream, vinegar, pickles, soy sauce, alcohol, fermented foods, and Amlaki (Emblica Officinalis), Dadima (Punica Gratum), Amlavetas (Garcinia pedunculate)

Salty

Salty taste is also known as “Lavana” in Sanskrit which means Salty in nature. It is made up of Water & Fire and helps in balancing Vata Dosha.
Because of its hydrating nature, salty taste is believed to sharpen senses, confidence, and courage, as well as add flavor to foods, stimulate digestion, cleanse tissues, and boost mineral absorption in the body.
It is recommended to be consumed in moderation as it is linked to hypertension, kidney stones, skin disorders and can cause the blood to thicken due to salt retention
The Salty flavor is found in all types of salt, sea vegetables, black olives, tamari, processed foods, and Shilajit.

Pungent (spicy)

The pungent or spicy taste is also known as “Katu” in Sanskrit which means Very Hot or Pungent in taste. It is made up of Fire & Air and helps in restoring Kapha Dosha imbalance.
Pungent Taste is the hottest of all Rasas, so it, improve appetite, detoxifies tissues, and improve blood circulation.

When used moderately, it stimulates Agni (Digestive Fire), promoting better digestion and absorption, and helps to clear the sinuses.

It provides zeal, stamina, and aids in the sharpening and focusing of the intellect, however, if taken in excess can cause you to be overly critical and cause disorders like diarrhea, heartburn, nausea, Peptic ulcers, and skin problems.

The Pungent flavor is found in Chillies, garlic, onions, and spices such as cayenne pepper, red chili, black pepper, mustard, and ginger.

Bitter

The bitter taste is also known as “Tikta” in Sanskrit which means Bitter in taste. It is made up of Space & Air and helps to balance Pitta & Kapha Dosha.
It is characterized as the coolest of the six tastes. It is naturally detoxifying and aids in the removal of waste and toxic waste from the body.

Bitter foods also aid in mental purification by relieving you of any negative emotions.

It has cooling, anti-inflammatory, anti-toxic properties due to which kill germs and works as a laxative which It’s good for the pancreas and liver, thus it helps with skin problems and digestion.
If taken in excessive amounts it can induce dryness, roughness, anorexia, and loss of body tissue.
The Bitter taste is found in green leafy vegetables like spinach, kale, courgette, eggplant, aubergine, neem, turmeric, fenugreek, dandelion, aloe vera, coffee, tea, grapefruits, olives, bitter melon.

Astringent

Astringent taste is also known as “Kashaya” in Sanskrit. It is made up of Air & Earth and helps to balance Pitta & Kapha Dosha.
According to Ayurveda this is the driest of all the six flavors due to which it supports wound healing and lessens swelling in the body.
Astringent flavor has anti-inflammatory, decongestant, and anti-diarrheal properties. It can also reduce fat and help in treating ulcers.
It is calming, stabilizing, and assists the mind in organizing itself but when consumed in excess it can cause confusion, sleeplessness, worry, and anxiety. It can also induce constipation, dryness, spasms, and vascular blockage.

The Astringent taste is commonly found in beans and lentils, pomegranates, pears, broccoli, cauliflower, artichoke, asparagus, turnip, rye, buckwheat, quinoa, turmeric, marjoram, coffee, tea.

Lemon Coriander Soup

Soup is the best comforting food in the winter chills that helps you relax in a healthy way. This lemon coriander soup is simple yet delicious. It has clear consistency more like a broth and is lighter on the stomach. Serve this as an appetizer or as a healthy meal substitute for weight loss.

Good for Kapha.

Prep Time: 10 minutes
Total Time: 30 Minutes
Serves: 3 Person

Ingredients

Method

  1. Heat olive oil in a soup pot and add ginger garlic and spring onions. Saute well for 1 min.
  2. Bruise the lemon grass with a wooden spoon and add it to the soup pot.
  3. Add grated carrot and cabbage and saute well.
  4. Add the vegetable broth and allow to boil.
  5. Simmer for 10 mins.
  6. Add lemon juice, lime leaves, and coriander.
  7. Add salt and pepper to taste.
  8. Mix well, remove lemongrass stalk and serve hot.

Notes

Avoid leftovers as the nutrients from the lemons/limes are lost.

Check out the Ayurvedic benefits of ingredients used in this recipe

Ayurvedic Sambar (Sambhar)

Sambhar is a unique side dish usually served with idli/dosa varieties in the southern regions of India. Every region in southern India has a unique way of preparing this dish and it is said that the recipe changes every 10 miles. Mostly, it is a lentil-based gravy (resembling lentil soup) traditionally made with toor dal, shallots, tomatoes, curry leaves, and a mix of robust spices combined in a powder form called Sambar Powder. This recipe has been modified by replacing some of the ingredients for more ayurvedic benefits.

Good for all doshas.

Prep Time: 15 minutes
Total Time: 35 Minutes
Serves: 4 Person

Ingredients

  • 1 cup Toor dal
  • ¼ cup Moong Dal
  • 2 shallots
  • 1 ½ chopped tomatoes
  • 5 to 6 curry leaves
  • 2 cups of your favorite vegetables chopped (cauliflower, carrots, radish, beans, bottle gourd, etc)
  • 1 T sambhar powder
  • 1 stalk of drumstick (moringa) cut into 3-inch pieces
  • 1 T coconut oil
  • 1 t ghee
  • 1 t mustard seeds
  • 1 t minced garlic
  • ¼ t asafoetida
  • ¼ t turmeric
  • 1 dried red chili
  • 1 T chopped fresh coriander
  • ½ T tamarind extract
  • ½ T fresh grated coconut
  • Salt to taste

Method

  1. Pressure cook the toor dal and moong dal, mash well, and set aside
  2. In a saucepan, heat coconut oil and add mustard seeds.
  3. Wait till the mustard seeds sputter and add asafoetida, turmeric, curry leaves, grief chili and garlic
  4. Mix well and add shallots. Saute for 2 mins
  5. Add chopped tomatoes and saute well
  6. As tomatoes start to form a paste add sambar powder and about 1 T of water. Mix well
  7. Add the diced vegetables and drumsticks and saute well to coat with the masala paste
  8. Put a lid on the pan and steam for ⅔ minutes
  9. When the vegetables are half-cooked add the mashed dals and mix well
  10. Add 1 ½ cup of hot water and mix well.
  11. Add salt. Stir in the tamarind extract and allow the mixture to boil
  12. Let it simmer for 5 to 10 minutes. Add more water if required to get the desired consistency.
  13. Turn off the flame and add ghee, coriander leaves, and fresh coconut.
  14. Give it a mix and serve hot.

Serving suggestions

Serve hot with Rice, Dosa or Idli.

Check out the Ayurvedic benefits of ingredients used in this recipe

Understanding Kapha

The Kapha Dosha is a combination of Earth and Water elements out of 5 life elements Aakash (space), Jala (water), Prithvi (earth), Teja (fire), and Vayu (Air), which makes it calm, steady, heavy, slow, cool, and soft.
People with the Kapha Prakriti are detail-oriented and follow systems. They may appear slow and sluggish to others at times, but they have incredible endurance and strength.
When Kapha-dominant people create a new goal for themselves, they stick to it with patience and persistence until they achieve it.
The Spring season is associated with Kapha Dosha.
A person with a Kapha Prakriti or constitutional character is known for keeping things together and providing support to others. They are rarely agitated. This dosha is associated with assertiveness, strength, and love.
Furthermore, The Kapha Dosha has five types. Each Kapha type has different roles like:
1. Kledak: This Kapha helps break down the food we eat, and it protects the stomach lining from the acids that aid digestion. It manages saliva, mucus, and other stomach secretions.
2. Bodhak: The mouth and tongue are the primary positions for this Kapha. It moistens the food we eat, making it easier to digest and regulating the perception of taste.
3. Shleshak: This Kapha is known to lubricate the joints and aid them in functioning properly. It maintains stability as well as protects us from wear and tears in the long term.
4. Tarpak: It regulates the functioning of the cerebrospinal fluid. Tarpak Kapha is known to preserve the sensory organs and lubricates the nerves. It is found in the head region and is often comparable to the myelin sheath, ensuring normal nerve conduction.
5. Avalambak: It is primarily positioned in the chest area and is thought to work as a protective shield for the heart and respiratory system.

Common characteristics of Kapha Dosha

Kapha dosha is responsible for our body’s integrity, lubrication, sturdiness, and support. It promotes emotional stability, mental, physical endurance, and the ability to feel deeply, be compassionate, and patient.
Kapha is roughly translated as “that which holds things together.”
When the Kapha Prakriti or constitutional character within us is in balance, we feel a sense of support in body function.
Kapha’s thick, sturdy, and preserving characteristics maintain our body heat and protect our organs.
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Here are some common characteristics of Kapha dominated person:

Type/Features Common Traits
Body Feature Broad body, strong bones, and muscles, curvy physique.
Skin Soft and cool skin.
Hair More likely to have thick, wavy hair.
Weight Easily gains weight, and tends to be overweight.
Strengths Enjoy good stamina, healthy bones and joints, and a strong immune system, compassionate, caring, trustworthy, patient, wise, joyful.
Weaknesses Slow metabolism, lethargy, oversleeping, respiratory problems, high risk of heart disease, mucus build-up, prone to depression.
Food Preference Prefer spicy, bitter, and sweet flavors.
Speech Have a deep voice and speaks slowly

Sounds similar? Know your Dosha type by taking our comprehensive Dosha quiz today!

Signs of a Kapha Imbalance

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Kaphas are calm, grounded, and sincere when they are in balance. When out of balance, they binge eat and avoid exercising, resulting in weight gain and diabetes.

They are more likely to suffer from sluggishness, obesity, bloating, flu, sinus congestion, and other mucus-related illnesses as Kapha is most dominant in the chest.

Here are some common ailments caused due to Kapha Imbalance:

Diet to Balance Kapha Dosha

Ayurveda advises a special diet and nutrition to balance the Kapha. Bitter, astringent, and pungent tastes are prescribed and the food prepared should be dry, light, and warm.
They require foods that will stimulate their minds while minimizing the overall food consumption as they are likely to put on weight.
In Ayurveda, all six tastes (sweet, sour, salty, pungent, bitter, and astringent) are advised for healthy digestion.
Iahas-diet-for-kapha-dosha-image

Here are some insights on the diet to balance Kapha Dosha :

CategoryFoods to EatFoods to Avoid
VegetablesGreen leafy vegetables, asparagus, artichoke, cabbage, cauliflower, broccoli, celery, peas, zucchini, okra, eggplant, cilantro, Daikon Radish, and Chili PeppersSweet potato, carrot, beets, tapioca
Fruits

Apple, pear, pomegranate, cranberry, peach, papaya, guava, grapes, and persimmon

Pineapples, bananas, avocados, oranges, peaches, coconuts, melons, dates, and figs
SpicesGinger, black pepper, mustard seeds, mint, cinnamon, cloves, cayenne, garlic, turmeric, cardamom, coriander, caraway, fenugreek, nutmeg, and fennelSalt
GrainsBarley, millet, corn, tapioca, muesli, amaranth, buckwheat, rye, Black beans, mung beans, and red lentilsBarley, millet, corn, tapioca, muesli, amaranth, buckwheat, rye, Black beans, mung beans, and red lentils
NutsSunflower, pumpkinCashews, pistachios, and pine nuts
OilsOlive oil, ghee, coconut oil, almond oil, corn oil, sunflower oil, and canola oilSafflower oil, apricot oil, coconut oil, flaxseed oil
Others

White Chicken, eggs, turkey, low-fat milk, and low-fat yogurt and honey.

Red meat, lamb, pork, cheese, cream, tuna fish, sea fish, dark turkey, beef, sardines, seafood, and salmon, butter.

Tips for balancing Kapha Dosha

People with Kapha Dosha tend to have a slower metabolism and low appetite for food, and they can benefit from fasting, occasionally.
Individuals with Kapha dosha should focus on regular exercise, a balanced diet, maintaining a warm body temperature, and developing a regular sleep schedule for good health.

Here are a few tips that will help you manage your Kapha Dosha better:

Iahas-kapha-dosha-in-balance-image
  • Get a lot of exercises.
  • Try Cardio workouts.
  • Get up early in the morning.
  • Avoid fatty and frozen foods.
  • Try a liquid fast, once a week.
  • Avoid taking naps during the day.
  • Change up your routine from time to time.
  • Exercise on a consistent and intense basis.
  • Try essential oils like cinnamon and eucalyptus.
  • Include meditation, journal keeping in your routine
  • Dry brushing and massaging your body can help promote blood circulation.
  • Surround yourself with colors like red, yellow, orange, and green.
  • Avoid alcoholic beverages, caffeinated beverages, and chocolate.
  • Eat lighter meals throughout the day; lunch should be your main meal.
  • Oil massage (abhyanga) with light or stimulating oils like mustard or olive.
Every day, our lives, surroundings, and health change. It is essential to keep updated on changes and how they influence us.

We recommend you take our Ayurveda dosha quiz to learn more about restoring balance.

Understanding Pitta

Pitta originates from the root word ‘tapa’, which means ‘heat.’ Pitta is made up of the two vital life elements of “Agni” or “fire” and “Jala” or “Water” which are part of 5 life elements Space (Aakash), Air (Vayu), Fire (Agni), Water (Jala), and Earth (Prithvi) according to Ayurveda.
Pitta due to its fluid nature aids in the functioning of digestion which influences the metabolism and changes in the body.
Pitta Dosha which is concerned with the “Agni”, or the digestive power of the body helps to manage the digestive system and ensures its proper functioning to avoid any stomach-related ailments.
Summer is known as pitta season.
It is also known to govern body temperature, visual perception, skin color and complexion, intelligence, and emotions.
People with Pitta Prakriti or constitutional character are forceful, intense, and restless by nature; they like to be leaders, planners and seek material prosperity.
According to Ashtanga Hrdayam, an important Ayurvedic scripture Pitta is subdivided into five types:
1. Pachaka: This pitta is known to govern digestion and absorption of food.
2. Ranjaka: This pitta is responsible for the color of the blood and governs the proper functions of blood.
3. Sadhaka: This pitta is placed in the brain and heart and is associated with maintaining intelligence (ahamkara) and emotional balance during times of intense stress
4. Bhrajaka: This Pitta is responsible for the appropriate color (melanin) of the skin, hair, and all other auxiliary tissues. It controls the sweat and sebum glands.
5. Alochaka: Governs the vision and its associated centers in the Brain.

Common characteristics of Pitta Dosha

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Pitta dominant people tend to have a medium physique, a lot of stamina, and strong muscles. They usually have freckled skin and can easily become red or inflamed in the sun. When Pitta is out of balance, they become easily agitated and aggressive and are prone to hate, rage, and jealousy
They have a good digestive system and a strong appetite. They tend to become irritable and grumpy if they do not eat on time. They are prone to health issues such as inflammation, rashes, acne, and irritable bowel syndrome.

Here are some common characteristics of Pitta dominated person:

Type/Features Common Traits
Body Feature Medium body structure and often strong physique.
Skin Oily skin, inflammation, easy sunburns, freckles, acne-prone.
Hair Tend to have straight hair, premature greying.
Weight It is easy to gain and easy to lose weight.
Strengths Smart, purposeful, quick learner, self-motivated, strong drive for success, natural leaders
Weaknesses Irritable, prone to dispute, foodie, often feel mood swings, sensitive to warm temperature.
Food Preference Prefer sweet and bitter flavors.
Speech Expressive, decisive, clear, sharp tone.

To know your Dosha type, take our comprehensive Dosha quiz today!

Signs of a Pitta Imbalance

Pitta is considered to have properties such as Hot, Light, Intense, Penetrating, Pungent, and Sharp, and excess of any of these traits can aggravate pitta
When out of balance, people with Pitta tend to become very agitated and short-tempered.
Here are some common disorders caused due to Pitta imbalance:
  • Acid reflux and Constipation
  • Renal and Kidney Infections
  • Hyperthyroidism
  • Jaundice
  • Arthritis
  • Diarrhea
  • Depression
  • Insomnia
  • OCD or obsessive-compulsive disorder
  • Migraines with vertigo
  • Strokes
  • Chronic fatigue
  • Acne and Eczema
  • Dermatitis
  • Peptic ulcers
  • Poor vision or blindness
  • Excessive hair fall or baldness
  • Unbalanced hormones
  • Body odor and bad breath
  • Heavy menstrual bleeding
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Diet to pacify Pitta Imbalance

Pitta-balancing foods are generally sweet, bitter, and sour in flavor. Ayurveda considers these flavors to be cooling, drying, and soothing for excess pitta.
For healthy digestion, all six tastes (sweet, sour, salty, pungent, bitter, and astringent) are advised.
Iahas-diet-for-pitta-dosha-image

Here are some insights on the dietary regimes to ease Pitta Dosha:

CategoryFoods to EatFoods to Avoid
VegetablesPumpkins, broccoli, asparagus, lettuce, green beans, cucumbers, potatoes,
sweet potatoes, green leafy vegetables, cauliflower, celery, okra, and zucchini.
Tomatoes, onions, garlic, hot peppers,
carrots, beets, eggplant, radishes, and spinach.
FruitsOranges, grapes, melons, coconuts, avocados, mangoes, pomegranates, cherries, pineapples, and plums.Grapefruits, apricots, kiwi, cranberry, and other berries.
SpicesCoriander, cilantro, cardamom, mint, saffron, and fennelBlack pepper, ginger, cumin, fenugreek, clove, and mustard seed
GrainsWheat, rice, Black beans, mung dal, kidney beans, chickpeas, split peas, soya beans, couscous, granola, quinoa, barley, and oatsMillet, corn, urad dal, buckwheat, rye, and
brown rice.
NutsFlaxseeds, almonds (soaked & peeled), pumpkin seeds, and sunflower seeds.Cashew, almonds with skin, walnuts, sesame seeds, pecans, pistachios, tahini, chia seeds, and peanuts
OilsOlive oil, ghee, coconut oil, and sunflower oilSesame oil, almond oil, and corn oil
OthersChicken, turkey, cow’s milk, cottage cheese, and goat’s cheeseEggs, beef, pork, salmon, seafood, Salted butter, buttermilk, frozen yogurt, and sour cream

Tips to balance Pitta Dosha

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Pitta doshas should prioritize work-life balance and avoid extreme heat (be it hot weather or spicy food). Pitta dominant individuals must identify and regulate their powerful urges and try to redirect them in more productive ways and learn to create a balance.
Adopting a regular healthy lifestyle that is in sync with nature’s cycles is one of the most significant changes that support good health in Pitta dominant people.
Here are a few tips that will help you manage your Pitta Dosha:
  • Spend some time in nature.
  • Try meditation on a daily basis.
  • Avoid being awake after 10 p.m.
  • Find a balance between activity and rest.
  • Lunch should be the biggest meal of the day.
  • Listen to sweet and soothing music to keep calm.
  • Incorporate yoga asanas and pranayama in daily routine.
  • Inculcate a habit for oil massage or abhyanga, once a week.
  • Try Epsom salt baths infused with herbs like lavender and rose.
Our lives, surroundings, and health change on a daily basis. It is important to be updated with the changes and how they affect us.

We recommend you to take our Ayurveda dosha quiz to assess how things are changed with time and make the necessary changes needed to restore balance.