The appetite is naturally slow in spring season, so reduce oily, fried food. The body channels are tightened up in winter season so the waste and toxins can accumulate in body. In spring, as the temperature increases, your body channels starts releasing toxins. In this season, try to consume food having bitter and astringent taste. Food that tastes bitter helps in reducing Kapha in body.
Vegetables
Corn, asparagus, artichokes, apple gourd, bitter gourd, pumpkin, cabbage, carrot, radish, spring onion, capsicum, broccoli, spinach, fenugreek, capsicum, carrot, pointed gourd, ivy gourd, amaranthus - red/green, taro or colocasia root, Asian greens, sweet potato or kumara.
Fruits
Figs, sapota, guava, papaya, pomegranate, raw mango, orange, pineapple, banana, muskmelon or cantaloupe or rock melo, strawberries.
Grains and Legumes
Barley, amaranth, oats, millets, quinoa, rice, black beans, kidney beans, green gram lentil (mung dal), pinto beans, chickpeas or garbanzo beans.
Herbs and Spices
Asafoetida, lavender, turmeric, coriander or cilantro.
Nuts and Seeds
Seeds are more beneficial to balance Kapha than nuts. You can have sesame seeds, pumpkin seeds, sunflower seeds, ground flaxseeds.
You can add onions, garlic, turmeric, ginger, black pepper in meal preparations. You can also have triphala (Amla also known as Indian gooseberry or emblica officinalis, harad also known as black myrobalan or terminalia chebula, and baheda also known as belleric myrobalan or terminalia bellirica), neem also known as Azadirachta indica, trikatu (blend of ginger, black pepper and pippali or piper longum).
The light warming grains are best grain for balancing Kapha dosha like corn and buckwheat.
Avoid food with sweet and salty taste. Avoid chilled beverages, fast food, soy products, nuts, bread and refrigerated food. Also avoid intake of dairy products especially in morning as it increases Kapha in body. You can also substitute dairy milk with almond milk or rice milk.
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