What to Eat for Your Dosha
Ayurveda is the oldest health and healing system on earth, and it’s becoming more globally accepted + practiced today than ever before. The reason? Because it makes us feel good in our bodies, helps us self-actualize quicker, give more, gather less, and heal in accordance to our unique bodily constitutions. Ayurveda is an individualized, not one size fits all type of system. Just like your individualized, not one size fits all type of life.
It’s okay to eat different foods than the girl next door, because you have a very different constitution than her. You are made up of different elements in which you must learn to nourish with food and drink accordingly.
But where do we begin? How can we get into the flow of life with what + how we eat?
We apply the principles of Ayurveda, which make more sense than, like, anything in the big bustling universe because Ayurveda is based in elements and energy, and the universe works off of elements as energy, so therefore we’re called to work with elements as energy as well. Otherwise, we quickly get out of balance with our true, universal nature and vibrant health.
The word Ayurveda is literally translated as “the knowledge of life.” Um, yes plz give me some of that. It states that all human beings are made up of a combination of the five elements:
The five elements are then broken down into three constitutions, aka doshas, all of which have varying dominant measures of each element that rule physical and psychological activity:
Do yourself a friendly favor and get that adapting, abundant energy on by taking the dosha quiz to find out which one you are, and how you can apply it to your dynamic lifestyle.
Are you predominantly Vata? Calm your nervous system, and feed your creativity. You’re typically colder, lighter + drier, therefore you need to eat:
- Warming: Cooked foods
- Grounding: Root veggies
- Agni, aka digestion, stimulating: Ginger tea
- Sweet: Your favorite sweetener (in moderation), avocados, bananas, peaches, pineapples, dates
- Salty: Himalayan pink salt to the rescue!
- Sour: Citrus fruits, picked veggies, tomatoes, wine (!)
- Eat cooked veggies with raw veggies for best digestion
- Up your fats and oils! They’ll keep you calm and provide you more sustainable energy than you knew was possible without caffeine
- Rice + wheat are your friends
- Use spices such as: Cardamom, cumin, ginger, cinnamon, salt, cloves, mustard seed, basil, asafetida, cilantro, fennel, oregano, sage, tarragon, thyme, + black pepper
- Avoid overeating
Are you predominantly Pitta? Feed your inner fire to transform your body and mind. You’re typically hot (heck yeah you are), light + intense, therefore you need to eat:
- Calming: Jasmine, Chamomile, and Tulsi teas
- Balancing: Hello macro-bowl, how are you? You make Pitta feel good
- Cooling: Cucumber, broccoli, zucchini and asparagus
- Sweet: Rose petals, melon anything, cherries, pears, mangoes, grapes
- Laugh a lot, every single day
- Do not skip meals, especially breakfast, and eat lunch as close to noon as possible
- Wheat, rice, barley, and oats are just the best
- Almond milk, pumpkin seed milk, ghee, coconut yoghurt… all make you come alive
- Use spices: coriander, cilantro, cardamom, saffron, and fennel
Are you predominantly Kapha? Stay well + energized by protecting everything from cell to bone. You’re typically slow, steady, and solid, therefore you need to need to eat:
- Stimulating: Honey, honey, honey + more honey ;), ginger tea
- Light: Sweet potatoes, tomatoes, and zucchini
- Pungent: Apples, pears, pomegranates, cranberries, and apricots
- Bitter: Leafy greens, green and yellow veggies, kale, celery, broccoli, sprouts, beets
- Astringent: Kombucha, lentils, cauliflower
- Liquid (aka nutrient-rich veggie) cleanses fend well with you, but don’t with many others
- Seriously avoid all dairy, with sparing amounts of ghee
- Reduce intake of nuts and seeds
- Eat lots, and lots of veggies!
- Keep a clean, organized plate
- Eat your largest meal at lunch + a smaller meal at dinner
- Use spices: Cloves, camphor, cinnamon, eucalyptus, juniper, and marjoram