Vata-Pitta food program below:
| vata_pitta_food_program.pdf |
Vata Pitta Balancing Diet
Vata and Pitta dosha is hot, light, dry. Favor foods that are heavy, moist, and cool. Foods with sweet tastes are beneficial for pacifying Vata-Pitta. Salty, pungent, and salty tastes can be reduced.
Recommendations
1. Most dairy products are good for Pitta-Vata. Butter, ghee, raw warm milk (whole), sheep milk feta, goat cheese, paneer cheese are best.
2. Consume small amounts of fruit. Favor fruits that have less sugar. Boil or stew dried fruits before eating. The best fruits are apricots, avocado, bananas (very well ripened), blackberries, blueberries, cantaloupe, coconut, dates, figs, jujube (cooked), grapes, lemons, limes, mango, nectarines, oranges (sweet), papaya (sweet), peaches, pears, persimmons, plums (sweet), pomegranate, prunes, raisins, raspberries, strawberries
3. Honey (fresh), maltose, maple syrup are the best sweeteners.
4. Beans tend to be dry, cool and heavy. Traditional food processing methods such as germination and fermentation reduces anti-nutrient factors and NPAAs in legumes, but does not affect phytoestrogens. Also cook with spicy herbs and avoid overeating. The best legumes are mung beans.
5. Use traditional methods of food preparation: grind, germinate, ferment, and cook the grains whenever possible. The best ones are cooked gluten free oats, wild rice, red rice, forbidden rice, and white basmati rice
6. Cook nuts in a pressure cooker to reduce aflatoxin B!. The best nuts are coconut, piňon (pine nuts), sunflower seeds
7. When spicing, the overall spiciness is more important than individual spices. The best spices are bay leaf, caraway, cardamom, catnip, chamomile, cilantro, coriander, cumin, dill, fennel, lemon verbena, peppermint, rosemary, saffron, spearmint, and turmeric.
8. More raw salads may be eaten in the hot summer if digestion is strong and there is little gas or constipation. The best vegetables are artichoke (with oily dressing), avocado, bean sprouts, cauliflower, cilantro, corn, Jerusalem artichoke, leeks, okra, onion (cooked), potato, pumpkin, seaweed, squash (acorn, winter, crookneck, zucchini, etc.), sunflower sprouts, tomato (sweet vine ripened)
9. The best meats are chicken (white meat), egg, fresh water fish, pork, turkey (white meat)
Recommendations
1. Most dairy products are good for Pitta-Vata. Butter, ghee, raw warm milk (whole), sheep milk feta, goat cheese, paneer cheese are best.
2. Consume small amounts of fruit. Favor fruits that have less sugar. Boil or stew dried fruits before eating. The best fruits are apricots, avocado, bananas (very well ripened), blackberries, blueberries, cantaloupe, coconut, dates, figs, jujube (cooked), grapes, lemons, limes, mango, nectarines, oranges (sweet), papaya (sweet), peaches, pears, persimmons, plums (sweet), pomegranate, prunes, raisins, raspberries, strawberries
3. Honey (fresh), maltose, maple syrup are the best sweeteners.
4. Beans tend to be dry, cool and heavy. Traditional food processing methods such as germination and fermentation reduces anti-nutrient factors and NPAAs in legumes, but does not affect phytoestrogens. Also cook with spicy herbs and avoid overeating. The best legumes are mung beans.
5. Use traditional methods of food preparation: grind, germinate, ferment, and cook the grains whenever possible. The best ones are cooked gluten free oats, wild rice, red rice, forbidden rice, and white basmati rice
6. Cook nuts in a pressure cooker to reduce aflatoxin B!. The best nuts are coconut, piňon (pine nuts), sunflower seeds
7. When spicing, the overall spiciness is more important than individual spices. The best spices are bay leaf, caraway, cardamom, catnip, chamomile, cilantro, coriander, cumin, dill, fennel, lemon verbena, peppermint, rosemary, saffron, spearmint, and turmeric.
8. More raw salads may be eaten in the hot summer if digestion is strong and there is little gas or constipation. The best vegetables are artichoke (with oily dressing), avocado, bean sprouts, cauliflower, cilantro, corn, Jerusalem artichoke, leeks, okra, onion (cooked), potato, pumpkin, seaweed, squash (acorn, winter, crookneck, zucchini, etc.), sunflower sprouts, tomato (sweet vine ripened)
9. The best meats are chicken (white meat), egg, fresh water fish, pork, turkey (white meat)
Vata-Pitta Chutney
- 1 bunch fresh cilantro
- 1/2 cup soaked raisins
- 1/4 cup fresh lemon juice
- 4 Tbl fresh ginger root
- 1/4 tsp salt
Combine ingredients in food processor and grind to desired texture.
Vata-pitta Churna
Ingredients:
Preparation:
1. Put all ingredients in an electric grinder or spice mill and grind them.
2. Store in airtight container such as a glass jar.
- 2 Tbl. whole coriander seeds
- 1 Tbl. fennel seeds
- 1 Tbl. whole cumin seeds
- 1 cinnamon stick
- 1 Tbl. ground turmeric
- 1 Tbl. ground cardamon
- 1 tsp. ground clove
Preparation:
1. Put all ingredients in an electric grinder or spice mill and grind them.
2. Store in airtight container such as a glass jar.
Vata-Pitta Tea
- 1 part Cardamom
- 1/4 part Cinnamon
- 1/8 part Turmeric
- 1/8 part Licorice
- 1/16 part black pepper
Mix ½ tsp in a cup of boiled water ans steep for 5 minutes and then strain.