Savoring Springtime

We’re currently in the last stretches of the Kapha season as we barrel towards summer. Whether your Dosha is Kapha, Pitta, or Vata we can all benefit from eating a Ayurvedic Spring diet to cleanse and nourish our bodies as we move through April and May. We've compiled a list of Kapha-reducing foods, and paired them with delicious recipes to help you get started on the path to Ayurvedic health. 

Not sure which Dosha you are? Take a look at our easy chart to find out or take our quiz:

Eat:

Bitter Greens (spinach, arugula, kale, watercress)

Benefits:

Cleanses your liver, aids digestion, tones digestive tract muscles, and filters out impurities in your circulatory system.

Try It:

Clean Eating Garlic Spinach
Recipe courtesy of The Gracious Pantry

 

Eat: 

Pungent Spices (cayenne pepper, garlic, chili, jalapeño, pepper, ginger) 

Benefits:

Stimulates the appetite and removes bodily toxins. Break up Ama and reduces that mucus and wetness that arises during Kapha season. 

Try It:

Steamed Fish with Lime, Garlic, and Chilies.
Recipe courtesy of She Simmer Thai Cooking

Eat:

Astringents (beans, grapes, apple, pear, pomegranates, tofu, sprouts, lentils)

Benefits:

Dries the body amidst the Kapha season’s moistness, purifies the circulatory system, and balances the body.

Try It:

Pear Pomegranate Salsa
Recipe courtesy of Gimme Some Oven

 

Eat:

Select grains (barley, quinoa, basmati rice, millet)

Benefits:

Barley, in particular is easy to digest and aids in weight and kidney balance. Quinoa, basmati rice, and millet are also safe choices for Kapha season when eaten in moderation.

Try It:

Barley Salad With Herbs
Recipe courtesy of Martha Stewart

Drink:

Room temperature water and warm (not hot) decaffeinated teas 

Avoid:

Dairy, wheat, meat, oily foods, heavy foods, coffee, cold beverages, sugar