Ennealogy Path 3 – The Orchestrator Diet

Psychic Number 3 (JUPITER) Kapha Dosha

They should avoid overeating and the use of fats and hot spices. Jupiter, the Lord of number 3 people, rules over the liver. Since they work with the energy of liver, they should avoid foods that are hard on it. Regular use of fenugreek seeds, anise seeds, coconut powder, almonds, black pepper, and honey with a pinch of saffron can be helpful.

They should also avoid acid and gas- producing foods and avoid eating when they are not hungry.

For Arthritis. This is another disease created by the aggravated humor of wind. A controlled, gas-free diet, along with regular massage done with Mahanarayan oil or Wintergreen oil (to which eucalyptus oil and mint oils have been mixed in equal proportions) can help. Also, swallowing small, round balls of beeswax (the size of a garbanzo bean) for forty consecutive days at the beginning of the winter season is very beneficial.

For Impurity of the blood. Fasting on herbal teas and blood-purifying fruit juices can help this problem. A change in diet to vegetarianism, use of alkaline foods, use of sprouts, regular morning walks, breathing exercises, and meditation can also cure impurities of the blood.

For Heart troubles. Avoiding fats and hot spicy foods can help the heart. Purification of the abdominal tract, lungs, and chest cavity can be good; breathing exercises, vegetarian diets, alkaline foods.

For Diabetes. The use of fenugreek seeds (both as tea and as a spice in all foods),

For Poisoning, Heat, Eruptions, Jaundice, and Paralysis Frequent use of yellow sapphire powder protects them from many diseases. This powder should be mixed in a teaspoon of honey or cream with the ring finger of the right hand and taken orally with the same finger.

Fasting – Number 3 people can obtain benefits if on Thursdays they do the following: fast; abstain from eating bananas; abstain from using cumin seeds, and using oil for massage and in foods (ghee and butter can be used in foods). Also, if on the full moon day they fast

Kaphas should focus on eating more of the Pungent, Astringent, and Bitter tastes, ie: leafy greens, lentils, dried beans, pomegranates, potatoes, apples, and all digestive herbs and spices are good choices for you

Kapha season is from the coldest part of winter into spring. Elements of Water and Wood

Qualities to Reduce: cold, moist, heavy

Tastes to Maximize: bitter, pungent, astringent

The Pungent Taste .:. fire + air …is light, dry, and hot. This increases Pitta and Vata and decreases Kapha. Examples are chili peppers, ginger, and black pepper.

The Astringent Taste .:. earth + air …is dry and cool. This increases Vata and decreases Pitta and Kapha. Examples are most beans, cranberries, and pomegranates.

The Bitter Taste .:. air + ether …is light, dry, and cool. This increases Vata and decreases Pitta and Kapha. Examples are leafy greens and herbs such as goldenseal and turmeric.

Tastes to Minimize: sweet, sour, salty

The Sweet Taste .:. earth + water …is heavy, moist, and cool. This increases Kapha and decreases Vata and Pitta. Examples are nuts, grains, oils, meats, and most dairy.

The Sour Taste .:. fire + earth …is heavy, moist, and hot. This increases Pitta and Kapha and decreases Vata. Examples are pickles and fermented foods such as yogurt.

The Salty Taste .:. fire + water …is heavy, moist, and hot. This increases Pitta and Kapha and decreases Vata. Examples are sea salt, sea vegetables, and seafood.

Diet for kapha in Spring

The kapha diet in spring is all about reducing congestion and fluid build-up and will be of particular benefit to those who suffer with sinus congestion and heavy hay fever during the spring. This diet is most beneficial towards the end of winter and in the very early stages of spring:

Eat only when hungry, allow the body plenty of time to properly digest its food
Emphasize foods that are light, dry or warming to stimulate movement and heat
Favor foods that are spicy, bitter or astringent to power through sticky congestion
Reduce foods that are heavy, oily, cold, sweet, salty and sour. These are considered to be energetically ‘cooling’ for the body
Avoids stimulants, dairy and highly fatty or processed foods.
Herbs that help to reduce kapha include those that are considered slightly more stimulating and heating.

Ginger – Warms the circulation and reinvigorates the mind
Red Ginseng – Highly energising, reducing tiredness and fatigue
Cinnamon – Warms the digestion
Turmeric – Boosts circulation
Green Tea – Boosts cognitive processes such as memory and concentration

Diet for kapha in summer

Increasing naturally bitter, drying and spicy foods will help heat up the digestion and remove any built-up cold and damp congestion from the winter months.

Dry spicy dry curries and warming stimulating herbal teas that include spices such as ginger, turmeric and cinnamon. Herbs that will boost the digestion such as fennel are also beneficial. Try and stay clear of cold, damp and refrigerated foods such as dairy products and raw foods.

Diet for kapha in Fall

The kapha diet is all about reducing congestion and fluid build-up. This diet is most beneficial towards the end of autumn and throughout the winter months.

Eat only when hungry, allow the body plenty of time to properly digest its food
Emphasize foods that are light, dry or warming to stimulate movement and heat
Kaphas favor foods that are spicy, bitter or astringent to power through sticky congestion
Reduce foods that are heavy, oily, cold, sweet, salty and sour. These are considered to be energetically ‘cooling’ for the body
Avoids stimulants, dairy and highly fatty or processed foods
Kapha should use supplemental herbs that help revive the digestion and keep cold and damp accumulations at bay

Diet for kapha in Winter

The key seasons at which a kapha is most at risk are the cooler, wetter months during winter and early spring.

The kapha diet is all about reducing congestion and fluid build-up. This diet is most beneficial towards the end of autumn and throughout the winter months.

Eat only when hungry, allow the body plenty of time to properly digest its food
Emphasize foods that are light, dry or warming to stimulate movement and heat
Kapha favor foods that are spicy, bitter or astringent to power through sticky congestion
Reduce foods that are heavy, oily, cold, sweet, salty and sour. These are considered to be energetically ‘cooling’ for the body
Avoids stimulants, dairy and highly fatty or processed foods
Kapha will benefit from more stimulating exercise that gets the blood flowing.

Kapha Food List

Grains

Toasted breads are very good, as they are drier.

Best:* amaranth, barley, basmati rice, buckwheat, corn flour, quinoa

Small Amounts:* millet, rye

Minimize:* oats, long and short grain rice

Dairy

It is best to use raw or organic and non-homogenized milk. Milk should be taken warm with a small amount of spices such as ginger and cardamom.

Best:* goat milk, skim milk, non-GMO soy milk

Small Amounts:* none

Minimize:* butter, buttermilk, cheese, cream, cottage cheese, ice cream, kefir, sour cream, yogurt

Sweeteners

Overuse of any sweetener will eventually cause an imbalance.

Best:* raw honey (that is more than six months old)

Small Amounts:* none

Minimize:* fructose, maple syrup, molasses, raw sugar, white and brown sugar

Nuts and Seeds

These should be eaten lightly dry-roasted to assist digestion and be only very lightly salted, if at all. Nut butters, except for peanut, may also be eaten.

Best:* pumpkin seeds, sunflower seeds

Small Amounts:* sesame seeds

Minimize:* almonds, Brazil nuts, cashews, coconut, filberts, lotus seeds, macadamia nuts, pecans, pistachio, peanuts, walnuts

Condiments

Condiments can be used to add one of the tastes to a meal or to balance out any heating or cooling qualities of a dish.

Best:* catsup, vinegar

Small Amounts:* none

Minimize:* mayonnaise, salt

Oils

Use all oils in small amounts only. Even the best oils, if overused, will aggravate kapha.

Best:* corn, flaxseed, mustard, safflower, soy, sunflower, ghee

Small Amounts:* none

Minimize:* almond, avocado, coconut, olive, peanut, sesame

Fruits

Dried and astringent fruits are typically best for Kaphas.

Best:* dried fruits as they are less sweet, apples, cherries, cranberries, grapefruit, pomegranate, prunes, raisins

Small Amounts:* apricots, lemon, lime, papaya, pineapple

Minimize:* sweet fruits, avocado, bananas, berries (raspberry, blackberry, blueberry, strawberry), cantaloupe, coconut, dates, figs, grapes, mango, melons, pineapple, oranges, peaches, pears, persimmons, plums, tangerines, watermelon

Vegetables

Vegetables are best eaten raw during the summer and cooked during the rest of the year as well as during times of digestive difficulty. In general, vegetables are good and even the “Minimize” group, if eaten in small amounts, will cause no harm.

Best:* alfalfa sprouts, artichoke, asparagus, green beans, bell peppers, broccoli, Brussels sprouts, cabbage, cauliflower, carrots, celery, chilies, cilantro, corn, kale, lettuce, and other leafy greens, mustard greens, onions, parsley, peas, hot peppers, potatoes, radish, seaweed, spinach, rutabagas/turnips

Small Amounts:* mushrooms, tomatoes

Minimize:* beets, cucumber, eggplant, okra, all squash, sweet potatoes, water chestnuts, zucchini

Meats

If you choose to eat meat, limit consumption to 2–3 times per week. Meat soups can be particularly nourishing during convalescence. Kapha individuals can thrive as vegetarians.

Best:* chicken or turkey (dark meat only), fresh water fish, rabbit

Small Amounts:* eggs

Minimize:* beef, duck, lamb, pork, seafood, shellfish, venison

Spices

When spicing, the overall spiciness is more important than individual spices. Even some “Minimize” spices can be used if balanced with other spices on the “Best” list. For kapha, food should be spiced hot and never bland.

Best:* anise, basil, bay leaf, black pepper, calamus, chamomile, caraway, cardamom, catnip, cayenne, cinnamon, cloves, coriander, cumin, dill, fennel, fenugreek, garlic, ginger, horseradish, hyssop, marjoram, mustard, nutmeg, oregano, peppermint, poppy seeds, rosemary, saffron, sage, spearmint, star anise, thyme, turmeric. Hot spices are best. Any spice not listed is probably fine.

Small Amounts:* none

Minimize:* salt

Legumes

Use legumes that have been soaked for as long as possible prior to cooking.

Best:* mung beans, red lentils, non-GMO soybeans (tofu and soy milk), split peas

Small Amounts:* aduki beans, black gram, black beans, fava beans, kidney beans, lima beans, pinto beans

Minimize:* black lentils, chickpeas

Beverages

These are best taken at room temperature or warm and never ice cold.

Best:* Two glasses of spring water per day in cool weather and three in hot weather unless doing extremely vigorous exercise and sweating. Herb teas (spicy and bitter), cranberry juice, green vegetable juices, wheat grass juice.

Small Amounts:* carbonated mineral water, coffee, tea

Minimize:* apple juice, carrot juice, orange juice, soft drinks

Avoid Always

avoid these foods: margarine, canola, GMO anything (ie: soy, corn, etc.), agave nectar, high fructose sweeteners, grapeseed oil, soda, CAFO meats

* “Best” Foods can be eaten without reservation on a daily basis. These foods are the most ideal ones as they are the most balanced for this dosha. Individuals who are sick should consume only the foods on this list.

* “Small Amounts” Foods can be eaten in small portions fairly often or in larger portions once or twice each week. Eating a wide variety of these foods is better than an abundance of just one. Overreliance on these foods can cause imbalance.

* “Minimize” Foods should be eaten only on rare occasions, ie: once each month. They can significantly disturb the dosha.

PREFER	AVOID OR REDUCE
FRUITS apples apricot blueberries cherries cranberries currants figs (small amount) grapefruit grapes guava jackfruit lemon lime longan lycches nectarines papaya passionfruit peaches pears persimmons pineapples plums prunes pomegranate rambutan raspberries strawberries tamarind	FRUITS avocado bananas cantaloupe coconut dates honeydew mangoes oranges prunes raisins watermelon
VEGETABLES artichokes asparagus bamboo shoots bean sprouth beets bell peppers bitter melon broccoli brussel sprouts cabbage carrots cauliflower celery chard chili peppers collard greens corn daikon dandelion greens eggplant fennel green beans green chilies horseradish jerusalem artichokes kale kohlrabi leeks lettuce mushrooms mustard greens okra onions (cooked) parsley parsnips peas potatoes radishes rutabaga seaweed spinach sprouts tomatoes (cooked) turnips turnip greens watercress	VEGETABLES corn cucumbers olives pumpkin squash sweet potatoes tapioca tomatoes (raw) yams zucchini
GRAINS AND LEGUMES adzuki beans amaranth arrowroot barley barley basmati rice buckwheat chickpeas corn flour couscous durham flour granola jackbeans kidney beans lentils lentils (black) lima beans millet miso mung beans oat bran oats (dry, small amounts) polenta quinoa rye split peas tapioca toasted bread	GRAINS AND LEGUMES brown rice corn oatmeal pasta semolina soy sourdough bread tempeh tofu wheat white rice whole wheat wild rice yeasted bread
DAIRY buttermilk lassi (small amounts) skim milk warm, spiced milk	DAIRY butter cheeses cold milk cream ice cream sour cream yogurt
NUTS AND SEEDS almonds (small amounts) charoli nuts chia seeds flax seeds pecans (small amounts) pine nuts (small amounts) pumpkin seeds	NUTS AND SEEDS brazil nuts cashew nuts chestnuts hazelnuts macadamia peanuts pistachio nuts poppy seeds sunflower seeds walnut
OILS almond oil (small amounts) flax seed oil (small amounts) ghee (small amounts) mustard oil (small amounts) olive oil (small amounts) pumpkin seeds oil (small amounts) sesame oil (small amounts) sunflower oil (small amounts)	OILS avocado oil canola oil castor oil coconut oil corn oil margarine palm oil peanut oil safflower oil soy oil
BEVERAGES ajwan tea aloe vera juice anise tea apple juice (diluted with water) basil tea blackberry juice (diluted with water) borage tea burdock tea cardamom tea carrot juice chai chamomile tea chicory tea chrysanthemum tea cinnamon tea cinnamon tea clove tea corn silk tea cranberry juice (diluted with water) dandelion tea elderflower tea eucalyptus tea fennel tea fennel tea fenugreek tea ginger tea ginseng tea grape juice (diluted with water) hibiscus tea hops tea jasmine tea juniper tea lavender drinks lavender tea lemon balm tea lemonade lemongrass tea nettle tea peach juice (diluted with water) pear juice (diluted with water) peppermint tea pomegranate juice (diluted with water) raspberry tea red clover tea rose hip saffron tea sage tea sage tea strawberry leaf tea thyme tea turmeric milk turmeric tea violet tea wheatgrass juice wintergreen tea yarrow tea	BEVERAGES alcohol almond milk chocolate milk cold drinks comfrey tea dairy drinks licorice root tea mango juice marshmallow tea melon juice oat straw shakes smoothies undiluted fruit juices vanilla tea watermelon juice
SWEETENERS barley malt honey (small amounts) stevia	SWEETENERS agave syrup brown sugar fructose maple syrup molasses raw sugar sucanat sugar cane white sugar
SPICES ajwan allspice anise asafoetida basil bay leaf black pepper caraway cardamom cayenne cinnamon cloves coriander cumin dill fennel fenugreek garam masala garlic ginger marjoram mustard seeds oregano paprika parsley peppermint pippali (black pepper) rosemary saffron sage spearmint tarragon thyme turmeric wintergreen	SPICES nutmeg rose water salt vanilla

Ennealogy Path 7 – The Dynamo Diet

Psychic 7 (KETU) Kapha Dosha

To aid the problems of indigestion, constipation, and other stomach problems, Number 7 should take Vitamin D and E, drink fruit juices, develop regular eating habits, and avoid smoking and drugs.

Number 7 should eat for the taste and benefit from foods, rather then simply using foods to fill their stomachs and rush off to be busy again.

Fasting on Tuesday is favorable for number 7’s. They should use sweet potatoes and fruit juices once a day and avoid grains, salt, and spices.

Kapha season is from the coldest part of winter into spring. Elements of Water and Wood

Qualities to Reduce: cold, moist, heavy

Tastes to Maximize: bitter, pungent, astringent

The Pungent Taste .:. fire + air …is light, dry, and hot. This increases Pitta and Vata and decreases Kapha. Examples are chili peppers, ginger, and black pepper.

The Astringent Taste .:. earth + air …is dry and cool. This increases Vata and decreases Pitta and Kapha. Examples are most beans, cranberries, and pomegranates.

The Bitter Taste .:. air + ether …is light, dry, and cool. This increases Vata and decreases Pitta and Kapha. Examples are leafy greens and herbs such as goldenseal and turmeric.

Tastes to Minimize: sweet, sour, salty

The Sweet Taste .:. earth + water …is heavy, moist, and cool. This increases Kapha and decreases Vata and Pitta. Examples are nuts, grains, oils, meats, and most dairy.

The Sour Taste .:. fire + earth …is heavy, moist, and hot. This increases Pitta and Kapha and decreases Vata. Examples are pickles and fermented foods such as yogurt.

The Salty Taste .:. fire + water …is heavy, moist, and hot. This increases Pitta and Kapha and decreases Vata. Examples are sea salt, sea vegetables, and seafood.

Diet for kapha in Spring

Eat only when hungry, allow the body plenty of time to properly digest its food
Emphasize foods that are light, dry or warming to stimulate movement and heat
Favor foods that are spicy, bitter or astringent to power through sticky congestion
Reduce foods that are heavy, oily, cold, sweet, salty and sour. These are considered to be energetically ‘cooling’ for the body
Avoids stimulants, dairy and highly fatty or processed foods.
Herbs that help to reduce kapha include those that are considered slightly more stimulating and heating.

Ginger – Warms the circulation and reinvigorates the mind
Red Ginseng – Highly energising, reducing tiredness and fatigue
Cinnamon – Warms the digestion
Turmeric – Boosts circulation
Green Tea – Boosts cognitive processes such as memory and concentration

Diet for kapha in summer

Increasing naturally bitter, drying and spicy foods will help heat up the digestion and remove any built-up cold and damp congestion from the winter months.

Diet for kapha in Fall

The kapha diet is all about reducing congestion and fluid build-up. This diet is most beneficial towards the end of autumn and throughout the winter months.

Eat only when hungry, allow the body plenty of time to properly digest its food
Emphasize foods that are light, dry or warming to stimulate movement and heat
Kaphas favor foods that are spicy, bitter or astringent to power through sticky congestion
Reduce foods that are heavy, oily, cold, sweet, salty and sour. These are considered to be energetically ‘cooling’ for the body
Avoids stimulants, dairy and highly fatty or processed foods
Kapha should use supplemental herbs that help revive the digestion and keep cold and damp accumulations at bay

Diet for kapha in Winter

The key seasons at which a kapha is most at risk are the cooler, wetter months during winter and early spring.

The kapha diet is all about reducing congestion and fluid build-up. This diet is most beneficial towards the end of autumn and throughout the winter months.

Eat only when hungry, allow the body plenty of time to properly digest its food
Emphasize foods that are light, dry or warming to stimulate movement and heat
Kapha favor foods that are spicy, bitter or astringent to power through sticky congestion
Reduce foods that are heavy, oily, cold, sweet, salty and sour. These are considered to be energetically ‘cooling’ for the body
Avoids stimulants, dairy and highly fatty or processed foods
Kapha will benefit from more stimulating exercise that gets the blood flowing.

Kapha Food List

Grains

Toasted breads are very good, as they are drier.

Best:* amaranth, barley, basmati rice, buckwheat, corn flour, quinoa

Small Amounts:* millet, rye

Minimize:* oats, long and short grain rice

Dairy

It is best to use raw or organic and non-homogenized milk. Milk should be taken warm with a small amount of spices such as ginger and cardamom.

Best:* goat milk, skim milk, non-GMO soy milk

Small Amounts:* none

Minimize:* butter, buttermilk, cheese, cream, cottage cheese, ice cream, kefir, sour cream, yogurt

Sweeteners

Overuse of any sweetener will eventually cause an imbalance.

Best:* raw honey (that is more than six months old)

Small Amounts:* none

Minimize:* fructose, maple syrup, molasses, raw sugar, white and brown sugar

Nuts and Seeds

These should be eaten lightly dry-roasted to assist digestion and be only very lightly salted, if at all. Nut butters, except for peanut, may also be eaten.

Best:* pumpkin seeds, sunflower seeds

Small Amounts:* sesame seeds

Minimize:* almonds, Brazil nuts, cashews, coconut, filberts, lotus seeds, macadamia nuts, pecans, pistachio, peanuts, walnuts

Condiments

Condiments can be used to add one of the tastes to a meal or to balance out any heating or cooling qualities of a dish.

Best:* catsup, vinegar

Small Amounts:* none

Minimize:* mayonnaise, salt

Oils

Use all oils in small amounts only. Even the best oils, if overused, will aggravate kapha.

Best:* corn, flaxseed, mustard, safflower, soy, sunflower, ghee

Small Amounts:* none

Minimize:* almond, avocado, coconut, olive, peanut, sesame

Fruits

Dried and astringent fruits are typically best for Kaphas.

Best:* dried fruits as they are less sweet, apples, cherries, cranberries, grapefruit, pomegranate, prunes, raisins

Small Amounts:* apricots, lemon, lime, papaya, pineapple

Vegetables

Small Amounts:* mushrooms, tomatoes

Minimize:* beets, cucumber, eggplant, okra, all squash, sweet potatoes, water chestnuts, zucchini

Meats

If you choose to eat meat, limit consumption to 2–3 times per week. Meat soups can be particularly nourishing during convalescence. Kapha individuals can thrive as vegetarians.

Best:* chicken or turkey (dark meat only), fresh water fish, rabbit

Small Amounts:* eggs

Minimize:* beef, duck, lamb, pork, seafood, shellfish, venison

Spices

Small Amounts:* none

Minimize:* salt

Legumes

Use legumes that have been soaked for as long as possible prior to cooking.

Best:* mung beans, red lentils, non-GMO soybeans (tofu and soy milk), split peas

Small Amounts:* aduki beans, black gram, black beans, fava beans, kidney beans, lima beans, pinto beans

Minimize:* black lentils, chickpeas

Beverages

These are best taken at room temperature or warm and never ice cold.

Small Amounts:* carbonated mineral water, coffee, tea

Minimize:* apple juice, carrot juice, orange juice, soft drinks

Avoid Always

avoid these foods: margarine, canola, GMO anything (ie: soy, corn, etc.), agave nectar, high fructose sweeteners, grapeseed oil, soda, CAFO meats

* “Minimize” Foods should be eaten only on rare occasions, ie: once each month. They can significantly disturb the dosha.

PREFER	AVOID OR REDUCE
FRUITS apples apricot blueberries cherries cranberries currants figs (small amount) grapefruit grapes guava jackfruit lemon lime longan lycches nectarines papaya passionfruit peaches pears persimmons pineapples plums prunes pomegranate rambutan raspberries strawberries tamarind	FRUITS avocado bananas cantaloupe coconut dates honeydew mangoes oranges prunes raisins watermelon
VEGETABLES artichokes asparagus bamboo shoots bean sprouth beets bell peppers bitter melon broccoli brussel sprouts cabbage carrots cauliflower celery chard chili peppers collard greens corn daikon dandelion greens eggplant fennel green beans green chilies horseradish jerusalem artichokes kale kohlrabi leeks lettuce mushrooms mustard greens okra onions (cooked) parsley parsnips peas potatoes radishes rutabaga seaweed spinach sprouts tomatoes (cooked) turnips turnip greens watercress	VEGETABLES corn cucumbers olives pumpkin squash sweet potatoes tapioca tomatoes (raw) yams zucchini
GRAINS AND LEGUMES adzuki beans amaranth arrowroot barley barley basmati rice buckwheat chickpeas corn flour couscous durham flour granola jackbeans kidney beans lentils lentils (black) lima beans millet miso mung beans oat bran oats (dry, small amounts) polenta quinoa rye split peas tapioca toasted bread	GRAINS AND LEGUMES brown rice corn oatmeal pasta semolina soy sourdough bread tempeh tofu wheat white rice whole wheat wild rice yeasted bread
DAIRY buttermilk lassi (small amounts) skim milk warm, spiced milk	DAIRY butter cheeses cold milk cream ice cream sour cream yogurt
NUTS AND SEEDS almonds (small amounts) charoli nuts chia seeds flax seeds pecans (small amounts) pine nuts (small amounts) pumpkin seeds	NUTS AND SEEDS brazil nuts cashew nuts chestnuts hazelnuts macadamia peanuts pistachio nuts poppy seeds sunflower seeds walnut
OILS almond oil (small amounts) flax seed oil (small amounts) ghee (small amounts) mustard oil (small amounts) olive oil (small amounts) pumpkin seeds oil (small amounts) sesame oil (small amounts) sunflower oil (small amounts)	OILS avocado oil canola oil castor oil coconut oil corn oil margarine palm oil peanut oil safflower oil soy oil
BEVERAGES ajwan tea aloe vera juice anise tea apple juice (diluted with water) basil tea blackberry juice (diluted with water) borage tea burdock tea cardamom tea carrot juice chai chamomile tea chicory tea chrysanthemum tea cinnamon tea cinnamon tea clove tea corn silk tea cranberry juice (diluted with water) dandelion tea elderflower tea eucalyptus tea fennel tea fennel tea fenugreek tea ginger tea ginseng tea grape juice (diluted with water) hibiscus tea hops tea jasmine tea juniper tea lavender drinks lavender tea lemon balm tea lemonade lemongrass tea nettle tea peach juice (diluted with water) pear juice (diluted with water) peppermint tea pomegranate juice (diluted with water) raspberry tea red clover tea rose hip saffron tea sage tea sage tea strawberry leaf tea thyme tea turmeric milk turmeric tea violet tea wheatgrass juice wintergreen tea yarrow tea	BEVERAGES alcohol almond milk chocolate milk cold drinks comfrey tea dairy drinks licorice root tea mango juice marshmallow tea melon juice oat straw shakes smoothies undiluted fruit juices vanilla tea watermelon juice
SWEETENERS barley malt honey (small amounts) stevia	SWEETENERS agave syrup brown sugar fructose maple syrup molasses raw sugar sucanat sugar cane white sugar
SPICES ajwan allspice anise asafoetida basil bay leaf black pepper caraway cardamom cayenne cinnamon cloves coriander cumin dill fennel fenugreek garam masala garlic ginger marjoram mustard seeds oregano paprika parsley peppermint pippali (black pepper) rosemary saffron sage spearmint tarragon thyme turmeric wintergreen	SPICES nutmeg rose water salt vanilla

Ennealogy Path 4 – The Maverick Diet

Psychic Number 4 (Rahu) Vata

Rahu is inert by nature and influences physical strength, bones, fat, tissue and the skin.
Consuming water from a silver goblet and eating food from silver plates alleviates their anger, which is their greatest enemy.
Colds/coughs and diseases caused by infection are common diseases related to rahu.
Other common health issues are shortage of blood, heart trouble, high blood pressure and diseases that cannot be easily diagnosed.
Using oregano and fenugreek seeds prevents problems created by low gastric fire, gas troubles, heart problems and blood pressure difficulties.
Fenugreek seeds have the added benefits of building the immune system and preventing infections.
They should incorporate the use of carrot juice, beet juice and fruit juices to prevent shortage of blood.
Anger boils the blood and increases blood pressure, it’s advised to avoid anger.
The use of hessonite powder can save them from problems created by Rahu, it also helps their bodies heal electrochemically.
A consistent use of purifying teas, green leafy vegetables and sprouts (such as mung beans, wheat grass and fenugreek) helps them remain strong and healthy.
Fasting every Monday and on the fourth day of each ascending and descending cycle of the Moon.
They can incorporate light foods after sunset such as juices and fruits if necessary.

Vatas should focus on eating more of the Sweet taste, ie: dairy, nuts and seeds, root vegetables, meat, fish and shellfish, whole grains, and squash are good choices for you

Qualities to Reduce: cold, light, dry

Tastes to Maximize: sweet; secondarily sour & salty

The Sweet Taste .:. earth + water …is heavy, moist, and cool. This increases Kapha and decreases Vata and Pitta. Examples are nuts, grains, oils, meats, and most dairy.

The Sour Taste .:. fire + earth …is heavy, moist, and hot. This increases Pitta and Kapha and decreases Vata. Examples are pickles and fermented foods such as yogurt.

Tastes to Minimize: pungent, astringent, bitter

The Pungent Taste .:. fire + air …is light, dry, and hot. This increases Pitta and Vata and decreases Kapha. Examples are chili peppers, ginger, and black pepper.

The Astringent Taste .:. earth + air …is dry and cool. This increases Vata and decreases Pitta and Kapha. Examples are most beans, cranberries, and pomegranates.

The Bitter Taste .:. air + ether …is light, dry, and cool. This increases Vata and decreases Pitta and Kapha. Examples are leafy greens and herbs such as goldenseal and turmeric.

Vata season, goes from late fall into early winter it’s Elements are Metal and Water

The vata diet in spring

The vata diet is about nourishing the nervous system, raising the digestive fire and aiding the body in absorbing nutrients. Vata types are aggravated by drying and cold foods, so keep your level of warmth and oil intake high, particularly in early spring where the weather might still be a bit chilly. Try a lentil based dahl made with coconut oil and garnished with ghee.

Try to practise these good eating habits during the change in the seasons:

Eat at regular intervals and don’t over-eat or forget to eat
Relax and spend time with your food
Emphasise foods that are warm, soupy, heavy and oily.
Increase your intake of natural oils
Favour foods that are sweet, sour or salty
Reduce foods that are cold, dry or hard
Reduce foods that are very spicy, bitter or astringent
Avoid refined foods, stimulants and processed foods

Diet for vata in summer

Increase foods full of oil and moisture, to prevent dryness from setting in and causing concerns with constipation and a tendency towards irregularity. Use oils such as ghee and coconut oil to cook with and drizzle oils such as hemp and olive oil over your meals.

Steer clear of dry foods such as crackers, crisps and bread. Increase your intake of refreshing herbal teas that will hydrate the system such as licorice, peppermint, fennel and rose.

Diet for vata in Fall

The vata diet is about nourishing the nervous system, raising the digestive fire and aiding the body in absorbing nutrients. It is particularly beneficial at the vata times of year which are primarily spring and autumn.

Eat at regular intervals and don’t over-eat or forget to eat. Relax and spend time with your food
Emphasise foods that are warm, soupy, heavy and oily. Increase your intake of natural oils
Favour foods that are sweet, sour or salty
Reduce foods that are cold, dry or hard
Reduce foods that are very spicy, bitter or astringent
Avoid refined foods, stimulants and processed foods
Herbs to help balance the changeable nature of vata in the autumn are those that support our nervous system.

Diet for vata in Winter

You can balance vata’s cold, airy and dry tendencies by increasing its opposite qualities and introducing more warmth, earthiness and oily nourishment into your life. This includes staying warm at all times, keeping a regular sleep pattern, and enjoying earthy spices and foods.

Eat at regular intervals and don’t over-eat or forget to eat. Relax and spend time with your food.
Emphasise foods that are warm, soupy, heavy and oily and increase your intake of natural oils. This can be in the form of oils used in cooking, but also oils found in nut milks for example.
Favour foods that are sweet, sour or salty as these will help increase heat and moisture.
Reduce foods that are characteristically cold and dry, but also foods that are very spicy as the extreme heat can often upset the sensitive vata digestion.
Avoid refined foods, stimulants and processed foods as these take more energy to break down, using precious heat reserves.
The sudden change into longer hours of darkness can also affect a vata’s already delicate sleeping patterns. Making a glass of hot, spicy milk with herbs such as cinnamon and nutmeg in the evenings can help to relax the mind before bed.
Herbs to help keep vata in balance in the winter are those that support our nervous system.
If the digestion becomes slow and cold, and you also notice your joints following suit, then try Turmeric. Turmeric will keep the digestive fire burning but also protect your joints from stiffening up.
Vata types are also often prone to lingering colds and flu that take weeks to recover from. If you recognize this pattern in yourself, then try immune strengthening herbs such as elderberry, ginger and medicinal mushrooms.

Vata Food List

Grains

It is best to eat these as a cooked grain or as an unyeasted bread. Small amounts of yeast breads are all right, however.

Best:* amaranth, oats (cooked), quinoa, rice (white or brown), wheat

Small Amounts:* barley, millet

Minimize:* buckwheat, corn flour (chips, bread, and tortillas), dry oats (granola), polenta, rye

Dairy

It is best to use raw or organic and non-homogenized milk. Milk should be taken warm with a small amount of spice such as ginger, cardamom, or fennel.

Best:* butter, buttermilk, kefir, milk, sour cream, yogurt (fresh)

Small Amounts:* hard cheeses

Minimize:* ice cream, frozen yogurt

Sweeteners

Moderation is important; overuse of even the best sweeteners will increase vata.

Best:* raw uncooked honey, jaggery (raw sugar), maltose, maple syrup, molasses, rice syrup, sucanat

Small Amounts:* date sugar, grape sugar

Minimize:* brown sugar, white table sugar

Nuts and Seeds

Lightly roasted nuts are best. Dry roasting should be avoided. Salted nuts are fine. Nut butters are highly recommended except for peanut butter.

Best:* almonds

Small Amounts:* cashews, filberts, pecans, pinon, pistachio, pumpkin seeds, sesame seeds, sunflower seeds, and any other nut not mentioned

Minimize:* peanuts

Condiments

Condiments can be used to add one of the tastes to a meal or to balance out any heating or cooling qualities of a dish.

Best:* mayonnaise, vinegar

Small Amounts:* catsup

Minimize:* carob, chocolate

Oils

Healthy oils are very important and should be used abundantly if the skin is dry. They alleviate dryness and are generally heavy and nourishing.

Best:* almond, ghee, sesame

Small Amounts:* avocado, coconut, flaxseed, mustard, olive, peanut, sunflower

Minimize:* safflower

Fruits

Sweeter fruits are best.

Best:* baked apples, apricots, avocados, bananas (ripe), blackberries, cantaloupe, cherries, coconut, cranberry sauce, dates(not dry), figs (fresh), grapefruit, grapes, lemons, mangos, nectarines, oranges, papaya, peaches, pears, persimmons, pineapple, plums, raspberries, strawberries (ripe), tangerines

Small Amounts:* apples (sour is best), pomegranate

Minimize:* dried fruit of any kind, cranberries

Vegetables

Cooked vegetables are best because they are easier to digest.

Best:* avocado, beets, carrots (but not as a juice), leeks, mustard greens, okra, onions (well cooked), parsnips, shallots, acorn squash, winter squash, sweet potatoes, tomatoes, water chestnuts

Small Amounts:* broccoli, cauliflower, celery, corn, cucumber, eggplant, green beans, kale, medium chilies and hot peppers, mushrooms, potatoes, radishes, seaweed, spinach, sweet peas, zucchini.

Minimize:* alfalfa sprouts, artichokes (unless served with a butter-lemon sauce), asparagus, bean sprouts, Brussels sprouts, cabbage (even cooked), raw vegetables, snow peas

Meats

If you choose to eat meat, limit consumption to 2–3 times per week, and eat it at lunch.

Best:* chicken and turkey (dark meat), beef, duck, eggs, fresh water fish, lamb, pork, seafood, venison

Small Amounts:* chicken and turkey (white meat), shellfish

Minimize:* none

Spices

spicing, the overall spiciness is more important than individual spices. Even some “Minimize” spices can be used if balanced with other spices on the “Best” list. For vata, food should be spiced moderately and never very hot or bland.

Best:* anise, basil, bay leaf, caraway, cardamom, catnip, cinnamon, clove, cumin, dill, fennel, fenugreek, garlic, ginger(fresh), marjoram, mustard, nutmeg, oregano, pepper, peppermint, poppy seeds, rosemary, saffron, sage, spearmint, thyme, turmeric

Small Amounts:* cayenne pepper, cilantro, ginger (dry), horseradish, mustards (very hot), parsley

Minimize:* none

Legumes

Those listed in “Small Amounts” are best as a dal or a spread with spices added. When digestion is weak or constipation is present, even those beans listed under “Small Amounts” should be avoided.

Best:* mung beans

Small Amounts:* tofu, hummus

Minimize:* aduki beans, black beans, chickpeas, fava beans, kidney beans, lentils, Mexican beans, navy beans, pinto beans, soybeans (except as tofu or soy milk)

Beverages

These are best taken at room temperature or warm and never cold.

Best:* 3–4 cups of room temperature or warm water per day; spicy teas such as chamomile, cinnamon, clove, and ginger

Small Amounts:* diluted fruit juices Minimize:* all alcohol, black tea, carbonated mineral water, coffee, fruit juices, soft drinks

Avoid Always

Vatas should avoid these foods: margarine, canola, GMO anything (ie: soy, corn, etc.), agave nectar, high fructose sweeteners, grapeseed oil, soda, CAFO meats *

* “Minimize” Foods should be eaten only on rare occasions, ie: once each month. They can significantly disturb the dosha.

PREFER	AVOID OR REDUCE
FRUITS apples (steamed, cooked or baked) apricots avocado bananas (ripe) blackberries cantaloupe cherries coconut currants dates (fresh or soaked) durian figs (fresh or soaked) grapefruit kiwi lemon lime longan lychees mango melons nectarines oranges (sweet) papaya peaches pears (cooked) pineapple (sweet) plums raisins (soaked) rambutan raspberries rhubarb strawberries soursop tamarind tangerines	FRUITS apples (raw) cranberries dried fruits guava pears (raw) persimmon pomegranate prunes quince watermelon
VEGETABLES acorn squash asparagus beets bell peppers (cooked) bok choy broccoli (cooked) corn carrots (cooked) cauliflower celery chard cucumbers daikon fennel stalks fenugreek greens green beans green chilies green peas (cooked) jerusalem artichokes kale leeks mustard green okra olives (black) onion (cooked) parsnip pumpkin radishes rutabaga seaweed spaghetti squash spinach (cooked) summer squash sweet peas (cooked) sweet potatoes taro root tomatoes (cooked) turnip yams watercress winter squash zucchini (cooked)	VEGETABLES artichokes beet greens bell peppers (raw) bitter melon broccoli (raw) Brussels sprouts burdock root cabbage cauliflower celery dandelion greens eggplant endive horseradish jicama kohlrabi lettuce mushrooms olives (green) onion (raw) parsnip potatoes radicchio radish (raw) red chilies snow peas spinach (raw) sprouts tomatoes (raw) wheat grass white potatoes zucchini (raw)
GRAINS AND LEGUMES amaranth bulgur durham flor durum wheat flour lentils (red) lima beans mung beans (yellow and green) mung dal oats (cooked) quinoa rice seitan spelt tepary beans toor dal urad dal wheat wheat bran white rice	GRAINS AND LEGUMES adzuki beans barley black beans black eyed peas brown rice buckwheat carob chickpeas corn flour couscous dry oats fava beans granola kamut kidney beans lentils (brown) millet miso muesli navy beans oat barn pasta pinto beans polenta rice cakes rye sago soybeans spelt split peas tapioca tempeh triticale tofu white beans yeasted bread
DAIRY butter buttermilk cream kefir (warm or room temp.) milk (warm and spiced) paneer skim milk sour cream yogurt (warm or room temp.) lassi cheese (soft) cottage cheese	DAIRY cheese (hard) ice cream milk (cold) condensed milk powdered milk yogurt (cold or frozen)
NUTS AND SEEDS almonds (soaked and peeled) Brazil nuts cashews charoli nuts chestnuts chia seeds flax seeds hazelnuts macadamia nuts pecans pine nuts pistachio pumpkin seeds sesame seeds sunflower seeds walnuts	NUTS AND SEEDS peanuts poppy seeds psyllium seeds
OILS almond oil avocado oil coconut oil flax seed oil ghee olive oil pumpkin seed oil sesame oil sunflower oil	OILS canola oil safflower oil soy bean oil margarine
BEVERAGES ajwan tea almond milk aloe vera juice anise tea apricot juice basil tea beet juice borage tea cardamom tea carrot juice cashew milk chai chamomile tea cherry juice cherry stem tea cherry tea chicory tea cinnamon tea coconut milk comfrey tea elder flower tea eucalyptus tea fennel tea ginger tea ginseng tea grape juice grapefruit juice hawthorn tea jasmine tea juniper tea lavender drinks lemonade licorice tea lotus tea mango juice marshmallow tea mint tea orange juice papaya juice peach juice peppermint tea pineapple juice raspberry juice raspberry tea rice milk rose tea sage tea strawberry juice strawberry leaf tea thyme tea turmeric milk turmeric tea warm and spiced dairy drinks	BEVERAGES alcohol apple juice black tea carbonated drinks chocolate milk coffee cold dairy drinks cranberry juice dandelion tea green tea guava juice hibiscus tea hop tea ice cold drinks ice tea melissa tea nettle tea pear juice persimmon juice pomegranate juice prune juice rosehip tea smoothies soy milk watermelon juice yarrow tea
SWEETENERS barley malt date sugar fructose honey (uncooked) jaggery maple syrup molasses raw cane sugar rice syrup sucanat turbinado	SWEETENERS agave syrup brown sugar white sugar
SPICES ajwan allspice anise asafoetida basil bay leaves black pepper caraway cardamom celery seeds cilantro cinnamon cloves coriander seeds cumin curry leaves dill fennel fenugreek garam masala garlic ginger lemongrass marjoram mint mustard seeds neem leaves nutmeg oregano paprika parsley peppermint pippali (long pepper) rock salt rosemary saffron sage spearmint tarragon thyme turmeric vanilla wintergreen	SPICES cayenne chili peppers
FRUITS apples (steamed, cooked or baked) apricots avocado bananas (ripe) blackberries cantaloupe cherries coconut currants dates (fresh or soaked) durian figs (fresh or soaked) grapefruit kiwi lemon lime longan lychees mango melons nectarines oranges (sweet) papaya peaches pears (cooked) pineapple (sweet) plums raisins (soaked) rambutan raspberries rhubarb strawberries soursop tamarind tangerines	FRUITS apples (raw) cranberries dried fruits guava pears (raw) persimmon pomegranate prunes quince watermelon
VEGETABLES acorn squash asparagus beets bell peppers (cooked) bok choy broccoli (cooked) corn carrots (cooked) cauliflower celery chard cucumbers daikon fennel stalks fenugreek greens green beans green chilies green peas (cooked) jerusalem artichokes kale leeks mustard green okra olives (black) onion (cooked) parsnip pumpkin radishes rutabaga seaweed spaghetti squash spinach (cooked) summer squash sweet peas (cooked) sweet potatoes taro root tomatoes (cooked) turnip yams watercress winter squash zucchini (cooked)	VEGETABLES artichokes beet greens bell peppers (raw) bitter melon broccoli (raw) Brussels sprouts burdock root cabbage cauliflower celery dandelion greens eggplant endive horseradish jicama kohlrabi lettuce mushrooms olives (green) onion (raw) parsnip potatoes radicchio radish (raw) red chilies snow peas spinach (raw) sprouts tomatoes (raw) wheat grass white potatoes zucchini (raw)
GRAINS AND LEGUMES amaranth bulgur durham flor durum wheat flour lentils (red) lima beans mung beans (yellow and green) mung dal oats (cooked) quinoa rice seitan spelt tepary beans toor dal urad dal wheat wheat bran white rice	GRAINS AND LEGUMES adzuki beans barley black beans black eyed peas brown rice buckwheat carob chickpeas corn flour couscous dry oats fava beans granola kamut kidney beans lentils (brown) millet miso muesli navy beans oat barn pasta pinto beans polenta rice cakes rye sago soybeans spelt split peas tapioca tempeh triticale tofu white beans yeasted bread
DAIRY butter buttermilk cream kefir (warm or room temp.) milk (warm and spiced) paneer skim milk sour cream yogurt (warm or room temp.) lassi cheese (soft) cottage cheese	DAIRY cheese (hard) ice cream milk (cold) condensed milk powdered milk yogurt (cold or frozen)
NUTS AND SEEDS almonds (soaked and peeled) Brazil nuts cashews charoli nuts chestnuts chia seeds flax seeds hazelnuts macadamia nuts pecans pine nuts pistachio pumpkin seeds sesame seeds sunflower seeds walnuts	NUTS AND SEEDS peanuts poppy seeds psyllium seeds
OILS almond oil avocado oil coconut oil flax seed oil ghee olive oil pumpkin seed oil sesame oil sunflower oil	OILS canola oil safflower oil soy bean oil margarine
BEVERAGES ajwan tea almond milk aloe vera juice anise tea apricot juice basil tea beet juice borage tea cardamom tea carrot juice cashew milk chai chamomile tea cherry juice cherry stem tea cherry tea chicory tea cinnamon tea coconut milk comfrey tea elder flower tea eucalyptus tea fennel tea ginger tea ginseng tea grape juice grapefruit juice hawthorn tea jasmine tea juniper tea lavender drinks lemonade licorice tea lotus tea mango juice marshmallow tea mint tea orange juice papaya juice peach juice peppermint tea pineapple juice raspberry juice raspberry tea rice milk rose tea sage tea strawberry juice strawberry leaf tea thyme tea turmeric milk turmeric tea warm and spiced dairy drinks	BEVERAGES alcohol apple juice black tea carbonated drinks chocolate milk coffee cold dairy drinks cranberry juice dandelion tea green tea guava juice hibiscus tea hop tea ice cold drinks ice tea melissa tea nettle tea pear juice persimmon juice pomegranate juice prune juice rosehip tea smoothies soy milk watermelon juice yarrow tea
SWEETENERS barley malt date sugar fructose honey (uncooked) jaggery maple syrup molasses raw cane sugar rice syrup sucanat turbinado	SWEETENERS agave syrup brown sugar white sugar
SPICES ajwan allspice anise asafoetida basil bay leaves black pepper caraway cardamom celery seeds cilantro cinnamon cloves coriander seeds cumin curry leaves dill fennel fenugreek garam masala garlic ginger lemongrass marjoram mint mustard seeds neem leaves nutmeg oregano paprika parsley peppermint pippali (long pepper) rock salt rosemary saffron sage spearmint tarragon thyme turmeric vanilla wintergreen	SPICES cayenne chili peppers

Ennealogy Path 8 – The Potentate Diet

Psychic 8 (SATURN) Vata Dosha

Saturn rules over the nails, hairs, teeth, bones, skeleton, skin, and nervous system.
They should avoid drugs, other intoxicants, canned food, fast food; instead they should eat more coarse and coconut powder; drink more fresh juices to avoid constipation and other troubles created by the aggravation of the wind element, such as rheumatism, arthritis, and skin irritations.
They should take blue sapphire powder to help their bodies heal electrochemically.
Saturnine people are susceptible to paralysis, rheumatism, gout, deafness,muteness, depression, anxiety, colic pains, ear troubles, insanity, and asthma.
Their main problems are with the aggravation of the humor of wind—gas in the intestines, constipation, and blood pressure and heart troubles.
They should take blue sapphire powder to help their bodies heal electrochemically.
Massaging their bodies regularly with sesame oil or if possible mustard oil.
They should use spices that are also diuretics, such as cumin, and take morning walks in an open area.g cold and dry skin
Taking blue sapphire powder before going to bed will help alleviate issues such as catching cold and dry skin, since Saturn is a cold and dry.
Number 8 natives should increase their vitamin A, D, E, calcium, and iron intake.
Number 8 should fast on a saturday, after their sunset meditation eating khichari—a dish prepared from a mixture of split urad beans (split black beans with peels) and rice.

Vatas should focus on eating more of the Sweet taste, ie: dairy, nuts and seeds, root vegetables, meat, fish and shellfish, whole grains, and squash are good choices for you

Qualities to Reduce: cold, light, dry

Tastes to Maximize: sweet; secondarily sour & salty

The Sweet Taste .:. earth + water …is heavy, moist, and cool. This increases Kapha and decreases Vata and Pitta. Examples are nuts, grains, oils, meats, and most dairy.

The Sour Taste .:. fire + earth …is heavy, moist, and hot. This increases Pitta and Kapha and decreases Vata. Examples are pickles and fermented foods such as yogurt.

Tastes to Minimize: pungent, astringent, bitter

The Pungent Taste .:. fire + air …is light, dry, and hot. This increases Pitta and Vata and decreases Kapha. Examples are chili peppers, ginger, and black pepper.

The Astringent Taste .:. earth + air …is dry and cool. This increases Vata and decreases Pitta and Kapha. Examples are most beans, cranberries, and pomegranates.

The Bitter Taste .:. air + ether …is light, dry, and cool. This increases Vata and decreases Pitta and Kapha. Examples are leafy greens and herbs such as goldenseal and turmeric.

Vata season, goes from late fall into early winter it’s Elements are Metal and Water

The vata diet in spring

Try to practise these good eating habits during the change in the seasons:

Eat at regular intervals and don’t over-eat or forget to eat
Relax and spend time with your food
Emphasise foods that are warm, soupy, heavy and oily.
Increase your intake of natural oils
Favour foods that are sweet, sour or salty
Reduce foods that are cold, dry or hard
Reduce foods that are very spicy, bitter or astringent
Avoid refined foods, stimulants and processed foods

Diet for vata in summer

Steer clear of dry foods such as crackers, crisps and bread. Increase your intake of refreshing herbal teas that will hydrate the system such as licorice, peppermint, fennel and rose.

Diet for vata in Fall

Eat at regular intervals and don’t over-eat or forget to eat. Relax and spend time with your food
Emphasise foods that are warm, soupy, heavy and oily. Increase your intake of natural oils
Favour foods that are sweet, sour or salty
Reduce foods that are cold, dry or hard
Reduce foods that are very spicy, bitter or astringent
Avoid refined foods, stimulants and processed foods
Herbs to help balance the changeable nature of vata in the autumn are those that support our nervous system.

Diet for vata in Winter

Eat at regular intervals and don’t over-eat or forget to eat. Relax and spend time with your food.
Emphasise foods that are warm, soupy, heavy and oily and increase your intake of natural oils. This can be in the form of oils used in cooking, but also oils found in nut milks for example.
Favour foods that are sweet, sour or salty as these will help increase heat and moisture.
Reduce foods that are characteristically cold and dry, but also foods that are very spicy as the extreme heat can often upset the sensitive vata digestion.
Avoid refined foods, stimulants and processed foods as these take more energy to break down, using precious heat reserves.
The sudden change into longer hours of darkness can also affect a vata’s already delicate sleeping patterns. Making a glass of hot, spicy milk with herbs such as cinnamon and nutmeg in the evenings can help to relax the mind before bed.
Herbs to help keep vata in balance in the winter are those that support our nervous system.
If the digestion becomes slow and cold, and you also notice your joints following suit, then try Turmeric. Turmeric will keep the digestive fire burning but also protect your joints from stiffening up.
Vata types are also often prone to lingering colds and flu that take weeks to recover from. If you recognize this pattern in yourself, then try immune strengthening herbs such as elderberry, ginger and medicinal mushrooms.

Vata Food List

Grains

It is best to eat these as a cooked grain or as an unyeasted bread. Small amounts of yeast breads are all right, however.

Best:* amaranth, oats (cooked), quinoa, rice (white or brown), wheat

Small Amounts:* barley, millet

Minimize:* buckwheat, corn flour (chips, bread, and tortillas), dry oats (granola), polenta, rye

Dairy

It is best to use raw or organic and non-homogenized milk. Milk should be taken warm with a small amount of spice such as ginger, cardamom, or fennel.

Best:* butter, buttermilk, kefir, milk, sour cream, yogurt (fresh)

Small Amounts:* hard cheeses

Minimize:* ice cream, frozen yogurt

Sweeteners

Moderation is important; overuse of even the best sweeteners will increase vata.

Best:* raw uncooked honey, jaggery (raw sugar), maltose, maple syrup, molasses, rice syrup, sucanat

Small Amounts:* date sugar, grape sugar

Minimize:* brown sugar, white table sugar

Nuts and Seeds

Lightly roasted nuts are best. Dry roasting should be avoided. Salted nuts are fine. Nut butters are highly recommended except for peanut butter.

Best:* almonds

Small Amounts:* cashews, filberts, pecans, pinon, pistachio, pumpkin seeds, sesame seeds, sunflower seeds, and any other nut not mentioned

Minimize:* peanuts

Condiments

Condiments can be used to add one of the tastes to a meal or to balance out any heating or cooling qualities of a dish.

Best:* mayonnaise, vinegar

Small Amounts:* catsup

Minimize:* carob, chocolate

Oils

Healthy oils are very important and should be used abundantly if the skin is dry. They alleviate dryness and are generally heavy and nourishing.

Best:* almond, ghee, sesame

Small Amounts:* avocado, coconut, flaxseed, mustard, olive, peanut, sunflower

Minimize:* safflower

Fruits

Sweeter fruits are best.

Small Amounts:* apples (sour is best), pomegranate

Minimize:* dried fruit of any kind, cranberries

Vegetables

Cooked vegetables are best because they are easier to digest.

Best:* avocado, beets, carrots (but not as a juice), leeks, mustard greens, okra, onions (well cooked), parsnips, shallots, acorn squash, winter squash, sweet potatoes, tomatoes, water chestnuts

Small Amounts:* broccoli, cauliflower, celery, corn, cucumber, eggplant, green beans, kale, medium chilies and hot peppers, mushrooms, potatoes, radishes, seaweed, spinach, sweet peas, zucchini.

Minimize:* alfalfa sprouts, artichokes (unless served with a butter-lemon sauce), asparagus, bean sprouts, Brussels sprouts, cabbage (even cooked), raw vegetables, snow peas

Meats

If you choose to eat meat, limit consumption to 2–3 times per week, and eat it at lunch.

Best:* chicken and turkey (dark meat), beef, duck, eggs, fresh water fish, lamb, pork, seafood, venison

Small Amounts:* chicken and turkey (white meat), shellfish

Minimize:* none

Spices

Small Amounts:* cayenne pepper, cilantro, ginger (dry), horseradish, mustards (very hot), parsley

Minimize:* none

Legumes

Best:* mung beans

Small Amounts:* tofu, hummus

Minimize:* aduki beans, black beans, chickpeas, fava beans, kidney beans, lentils, Mexican beans, navy beans, pinto beans, soybeans (except as tofu or soy milk)

Beverages

These are best taken at room temperature or warm and never cold.

Best:* 3–4 cups of room temperature or warm water per day; spicy teas such as chamomile, cinnamon, clove, and ginger

Small Amounts:* diluted fruit juices Minimize:* all alcohol, black tea, carbonated mineral water, coffee, fruit juices, soft drinks

Avoid Always

Vatas should avoid these foods: margarine, canola, GMO anything (ie: soy, corn, etc.), agave nectar, high fructose sweeteners, grapeseed oil, soda, CAFO meats *

* “Minimize” Foods should be eaten only on rare occasions, ie: once each month. They can significantly disturb the dosha.

PREFER	AVOID OR REDUCE
FRUITS apples (steamed, cooked or baked) apricots avocado bananas (ripe) blackberries cantaloupe cherries coconut currants dates (fresh or soaked) durian figs (fresh or soaked) grapefruit kiwi lemon lime longan lychees mango melons nectarines oranges (sweet) papaya peaches pears (cooked) pineapple (sweet) plums raisins (soaked) rambutan raspberries rhubarb strawberries soursop tamarind tangerines	FRUITS apples (raw) cranberries dried fruits guava pears (raw) persimmon pomegranate prunes quince watermelon
VEGETABLES acorn squash asparagus beets bell peppers (cooked) bok choy broccoli (cooked) corn carrots (cooked) cauliflower celery chard cucumbers daikon fennel stalks fenugreek greens green beans green chilies green peas (cooked) jerusalem artichokes kale leeks mustard green okra olives (black) onion (cooked) parsnip pumpkin radishes rutabaga seaweed spaghetti squash spinach (cooked) summer squash sweet peas (cooked) sweet potatoes taro root tomatoes (cooked) turnip yams watercress winter squash zucchini (cooked)	VEGETABLES artichokes beet greens bell peppers (raw) bitter melon broccoli (raw) Brussels sprouts burdock root cabbage cauliflower celery dandelion greens eggplant endive horseradish jicama kohlrabi lettuce mushrooms olives (green) onion (raw) parsnip potatoes radicchio radish (raw) red chilies snow peas spinach (raw) sprouts tomatoes (raw) wheat grass white potatoes zucchini (raw)
GRAINS AND LEGUMES amaranth bulgur durham flor durum wheat flour lentils (red) lima beans mung beans (yellow and green) mung dal oats (cooked) quinoa rice seitan spelt tepary beans toor dal urad dal wheat wheat bran white rice	GRAINS AND LEGUMES adzuki beans barley black beans black eyed peas brown rice buckwheat carob chickpeas corn flour couscous dry oats fava beans granola kamut kidney beans lentils (brown) millet miso muesli navy beans oat barn pasta pinto beans polenta rice cakes rye sago soybeans spelt split peas tapioca tempeh triticale tofu white beans yeasted bread
DAIRY butter buttermilk cream kefir (warm or room temp.) milk (warm and spiced) paneer skim milk sour cream yogurt (warm or room temp.) lassi cheese (soft) cottage cheese	DAIRY cheese (hard) ice cream milk (cold) condensed milk powdered milk yogurt (cold or frozen)
NUTS AND SEEDS almonds (soaked and peeled) Brazil nuts cashews charoli nuts chestnuts chia seeds flax seeds hazelnuts macadamia nuts pecans pine nuts pistachio pumpkin seeds sesame seeds sunflower seeds walnuts	NUTS AND SEEDS peanuts poppy seeds psyllium seeds
OILS almond oil avocado oil coconut oil flax seed oil ghee olive oil pumpkin seed oil sesame oil sunflower oil	OILS canola oil safflower oil soy bean oil margarine
BEVERAGES ajwan tea almond milk aloe vera juice anise tea apricot juice basil tea beet juice borage tea cardamom tea carrot juice cashew milk chai chamomile tea cherry juice cherry stem tea cherry tea chicory tea cinnamon tea coconut milk comfrey tea elder flower tea eucalyptus tea fennel tea ginger tea ginseng tea grape juice grapefruit juice hawthorn tea jasmine tea juniper tea lavender drinks lemonade licorice tea lotus tea mango juice marshmallow tea mint tea orange juice papaya juice peach juice peppermint tea pineapple juice raspberry juice raspberry tea rice milk rose tea sage tea strawberry juice strawberry leaf tea thyme tea turmeric milk turmeric tea warm and spiced dairy drinks	BEVERAGES alcohol apple juice black tea carbonated drinks chocolate milk coffee cold dairy drinks cranberry juice dandelion tea green tea guava juice hibiscus tea hop tea ice cold drinks ice tea melissa tea nettle tea pear juice persimmon juice pomegranate juice prune juice rosehip tea smoothies soy milk watermelon juice yarrow tea
SWEETENERS barley malt date sugar fructose honey (uncooked) jaggery maple syrup molasses raw cane sugar rice syrup sucanat turbinado	SWEETENERS agave syrup brown sugar white sugar
SPICES ajwan allspice anise asafoetida basil bay leaves black pepper caraway cardamom celery seeds cilantro cinnamon cloves coriander seeds cumin curry leaves dill fennel fenugreek garam masala garlic ginger lemongrass marjoram mint mustard seeds neem leaves nutmeg oregano paprika parsley peppermint pippali (long pepper) rock salt rosemary saffron sage spearmint tarragon thyme turmeric vanilla wintergreen	SPICES cayenne chili peppers
FRUITS apples (steamed, cooked or baked) apricots avocado bananas (ripe) blackberries cantaloupe cherries coconut currants dates (fresh or soaked) durian figs (fresh or soaked) grapefruit kiwi lemon lime longan lychees mango melons nectarines oranges (sweet) papaya peaches pears (cooked) pineapple (sweet) plums raisins (soaked) rambutan raspberries rhubarb strawberries soursop tamarind tangerines	FRUITS apples (raw) cranberries dried fruits guava pears (raw) persimmon pomegranate prunes quince watermelon
VEGETABLES acorn squash asparagus beets bell peppers (cooked) bok choy broccoli (cooked) corn carrots (cooked) cauliflower celery chard cucumbers daikon fennel stalks fenugreek greens green beans green chilies green peas (cooked) jerusalem artichokes kale leeks mustard green okra olives (black) onion (cooked) parsnip pumpkin radishes rutabaga seaweed spaghetti squash spinach (cooked) summer squash sweet peas (cooked) sweet potatoes taro root tomatoes (cooked) turnip yams watercress winter squash zucchini (cooked)	VEGETABLES artichokes beet greens bell peppers (raw) bitter melon broccoli (raw) Brussels sprouts burdock root cabbage cauliflower celery dandelion greens eggplant endive horseradish jicama kohlrabi lettuce mushrooms olives (green) onion (raw) parsnip potatoes radicchio radish (raw) red chilies snow peas spinach (raw) sprouts tomatoes (raw) wheat grass white potatoes zucchini (raw)
GRAINS AND LEGUMES amaranth bulgur durham flor durum wheat flour lentils (red) lima beans mung beans (yellow and green) mung dal oats (cooked) quinoa rice seitan spelt tepary beans toor dal urad dal wheat wheat bran white rice	GRAINS AND LEGUMES adzuki beans barley black beans black eyed peas brown rice buckwheat carob chickpeas corn flour couscous dry oats fava beans granola kamut kidney beans lentils (brown) millet miso muesli navy beans oat barn pasta pinto beans polenta rice cakes rye sago soybeans spelt split peas tapioca tempeh triticale tofu white beans yeasted bread
DAIRY butter buttermilk cream kefir (warm or room temp.) milk (warm and spiced) paneer skim milk sour cream yogurt (warm or room temp.) lassi cheese (soft) cottage cheese	DAIRY cheese (hard) ice cream milk (cold) condensed milk powdered milk yogurt (cold or frozen)
NUTS AND SEEDS almonds (soaked and peeled) Brazil nuts cashews charoli nuts chestnuts chia seeds flax seeds hazelnuts macadamia nuts pecans pine nuts pistachio pumpkin seeds sesame seeds sunflower seeds walnuts	NUTS AND SEEDS peanuts poppy seeds psyllium seeds
OILS almond oil avocado oil coconut oil flax seed oil ghee olive oil pumpkin seed oil sesame oil sunflower oil	OILS canola oil safflower oil soy bean oil margarine
BEVERAGES ajwan tea almond milk aloe vera juice anise tea apricot juice basil tea beet juice borage tea cardamom tea carrot juice cashew milk chai chamomile tea cherry juice cherry stem tea cherry tea chicory tea cinnamon tea coconut milk comfrey tea elder flower tea eucalyptus tea fennel tea ginger tea ginseng tea grape juice grapefruit juice hawthorn tea jasmine tea juniper tea lavender drinks lemonade licorice tea lotus tea mango juice marshmallow tea mint tea orange juice papaya juice peach juice peppermint tea pineapple juice raspberry juice raspberry tea rice milk rose tea sage tea strawberry juice strawberry leaf tea thyme tea turmeric milk turmeric tea warm and spiced dairy drinks	BEVERAGES alcohol apple juice black tea carbonated drinks chocolate milk coffee cold dairy drinks cranberry juice dandelion tea green tea guava juice hibiscus tea hop tea ice cold drinks ice tea melissa tea nettle tea pear juice persimmon juice pomegranate juice prune juice rosehip tea smoothies soy milk watermelon juice yarrow tea
SWEETENERS barley malt date sugar fructose honey (uncooked) jaggery maple syrup molasses raw cane sugar rice syrup sucanat turbinado	SWEETENERS agave syrup brown sugar white sugar
SPICES ajwan allspice anise asafoetida basil bay leaves black pepper caraway cardamom celery seeds cilantro cinnamon cloves coriander seeds cumin curry leaves dill fennel fenugreek garam masala garlic ginger lemongrass marjoram mint mustard seeds neem leaves nutmeg oregano paprika parsley peppermint pippali (long pepper) rock salt rosemary saffron sage spearmint tarragon thyme turmeric vanilla wintergreen	SPICES cayenne chili peppers

Ennealogy Path 6 – The Allegiant Diet

Psychic Number 6 (VENUS) – Kapha Dosha

Number 6’s(Venus) governs the eyes, throat, chin, kidney and the reproductive system.
Using pearl powder or coral powder before resting helps them alleviate their nervousness.
They should avoid the use of intoxicants, because they are susceptible to addictions.
They should avoid sweet dishes, oils, fats and spicy foods.
Massaging their body 3-4 times a week, taking regular morning walks and practicing breath controltechniques(pranayama).
When Venus is in retrograde they have health problems and experience mental issues.
As mentioned above number 6’s Kapha Dosha, mucous dominated. They have problems in their lungs such as congestion.
Since they are emotional they suffer from weak nerves, susceptible to colds and can suffer from exhaustion due to over indulgences, seminal troubles, or venereal diseases.
They are fond of sweets and spicy and oily foods, they can suffer from constipation.
Fasting on Fridays, and abstaining from grains, pulses, and sour foods on Fridays after sunset, is beneficial for 6’s.

Kapha season is from the coldest part of winter into spring. Elements of Water and Wood

Qualities to Reduce: cold, moist, heavy

Tastes to Maximize: bitter, pungent, astringent

The Pungent Taste .:. fire + air …is light, dry, and hot. This increases Pitta and Vata and decreases Kapha. Examples are chili peppers, ginger, and black pepper.

The Astringent Taste .:. earth + air …is dry and cool. This increases Vata and decreases Pitta and Kapha. Examples are most beans, cranberries, and pomegranates.

The Bitter Taste .:. air + ether …is light, dry, and cool. This increases Vata and decreases Pitta and Kapha. Examples are leafy greens and herbs such as goldenseal and turmeric.

Tastes to Minimize: sweet, sour, salty

The Sweet Taste .:. earth + water …is heavy, moist, and cool. This increases Kapha and decreases Vata and Pitta. Examples are nuts, grains, oils, meats, and most dairy.

The Sour Taste .:. fire + earth …is heavy, moist, and hot. This increases Pitta and Kapha and decreases Vata. Examples are pickles and fermented foods such as yogurt.

The Salty Taste .:. fire + water …is heavy, moist, and hot. This increases Pitta and Kapha and decreases Vata. Examples are sea salt, sea vegetables, and seafood.

Diet for kapha in Spring

Eat only when hungry, allow the body plenty of time to properly digest its food
Emphasize foods that are light, dry or warming to stimulate movement and heat
Favor foods that are spicy, bitter or astringent to power through sticky congestion
Reduce foods that are heavy, oily, cold, sweet, salty and sour. These are considered to be energetically ‘cooling’ for the body
Avoids stimulants, dairy and highly fatty or processed foods.
Herbs that help to reduce kapha include those that are considered slightly more stimulating and heating.

Ginger – Warms the circulation and reinvigorates the mind
Red Ginseng – Highly energising, reducing tiredness and fatigue
Cinnamon – Warms the digestion
Turmeric – Boosts circulation
Green Tea – Boosts cognitive processes such as memory and concentration

Diet for kapha in summer

Increasing naturally bitter, drying and spicy foods will help heat up the digestion and remove any built-up cold and damp congestion from the winter months.

Diet for kapha in Fall

The kapha diet is all about reducing congestion and fluid build-up. This diet is most beneficial towards the end of autumn and throughout the winter months.

Eat only when hungry, allow the body plenty of time to properly digest its food
Emphasize foods that are light, dry or warming to stimulate movement and heat
Kaphas favor foods that are spicy, bitter or astringent to power through sticky congestion
Reduce foods that are heavy, oily, cold, sweet, salty and sour. These are considered to be energetically ‘cooling’ for the body
Avoids stimulants, dairy and highly fatty or processed foods
Kapha should use supplemental herbs that help revive the digestion and keep cold and damp accumulations at bay

Diet for kapha in Winter

The key seasons at which a kapha is most at risk are the cooler, wetter months during winter and early spring.

The kapha diet is all about reducing congestion and fluid build-up. This diet is most beneficial towards the end of autumn and throughout the winter months.

Eat only when hungry, allow the body plenty of time to properly digest its food
Emphasize foods that are light, dry or warming to stimulate movement and heat
Kapha favor foods that are spicy, bitter or astringent to power through sticky congestion
Reduce foods that are heavy, oily, cold, sweet, salty and sour. These are considered to be energetically ‘cooling’ for the body
Avoids stimulants, dairy and highly fatty or processed foods
Kapha will benefit from more stimulating exercise that gets the blood flowing.

Kapha Food List

Grains

Toasted breads are very good, as they are drier.

Best:* amaranth, barley, basmati rice, buckwheat, corn flour, quinoa

Small Amounts:* millet, rye

Minimize:* oats, long and short grain rice

Dairy

It is best to use raw or organic and non-homogenized milk. Milk should be taken warm with a small amount of spices such as ginger and cardamom.

Best:* goat milk, skim milk, non-GMO soy milk

Small Amounts:* none

Minimize:* butter, buttermilk, cheese, cream, cottage cheese, ice cream, kefir, sour cream, yogurt

Sweeteners

Overuse of any sweetener will eventually cause an imbalance.

Best:* raw honey (that is more than six months old)

Small Amounts:* none

Minimize:* fructose, maple syrup, molasses, raw sugar, white and brown sugar

Nuts and Seeds

These should be eaten lightly dry-roasted to assist digestion and be only very lightly salted, if at all. Nut butters, except for peanut, may also be eaten.

Best:* pumpkin seeds, sunflower seeds

Small Amounts:* sesame seeds

Minimize:* almonds, Brazil nuts, cashews, coconut, filberts, lotus seeds, macadamia nuts, pecans, pistachio, peanuts, walnuts

Condiments

Condiments can be used to add one of the tastes to a meal or to balance out any heating or cooling qualities of a dish.

Best:* catsup, vinegar

Small Amounts:* none

Minimize:* mayonnaise, salt

Oils

Use all oils in small amounts only. Even the best oils, if overused, will aggravate kapha.

Best:* corn, flaxseed, mustard, safflower, soy, sunflower, ghee

Small Amounts:* none

Minimize:* almond, avocado, coconut, olive, peanut, sesame

Fruits

Dried and astringent fruits are typically best for Kaphas.

Best:* dried fruits as they are less sweet, apples, cherries, cranberries, grapefruit, pomegranate, prunes, raisins

Small Amounts:* apricots, lemon, lime, papaya, pineapple

Vegetables

Small Amounts:* mushrooms, tomatoes

Minimize:* beets, cucumber, eggplant, okra, all squash, sweet potatoes, water chestnuts, zucchini

Meats

If you choose to eat meat, limit consumption to 2–3 times per week. Meat soups can be particularly nourishing during convalescence. Kapha individuals can thrive as vegetarians.

Best:* chicken or turkey (dark meat only), fresh water fish, rabbit

Small Amounts:* eggs

Minimize:* beef, duck, lamb, pork, seafood, shellfish, venison

Spices

Small Amounts:* none

Minimize:* salt

Legumes

Use legumes that have been soaked for as long as possible prior to cooking.

Best:* mung beans, red lentils, non-GMO soybeans (tofu and soy milk), split peas

Small Amounts:* aduki beans, black gram, black beans, fava beans, kidney beans, lima beans, pinto beans

Minimize:* black lentils, chickpeas

Beverages

These are best taken at room temperature or warm and never ice cold.

Small Amounts:* carbonated mineral water, coffee, tea

Minimize:* apple juice, carrot juice, orange juice, soft drinks

Avoid Always

avoid these foods: margarine, canola, GMO anything (ie: soy, corn, etc.), agave nectar, high fructose sweeteners, grapeseed oil, soda, CAFO meats

* “Minimize” Foods should be eaten only on rare occasions, ie: once each month. They can significantly disturb the dosha.

PREFER	AVOID OR REDUCE
FRUITS apples apricot blueberries cherries cranberries currants figs (small amount) grapefruit grapes guava jackfruit lemon lime longan lycches nectarines papaya passionfruit peaches pears persimmons pineapples plums prunes pomegranate rambutan raspberries strawberries tamarind	FRUITS avocado bananas cantaloupe coconut dates honeydew mangoes oranges prunes raisins watermelon
VEGETABLES artichokes asparagus bamboo shoots bean sprouth beets bell peppers bitter melon broccoli brussel sprouts cabbage carrots cauliflower celery chard chili peppers collard greens corn daikon dandelion greens eggplant fennel green beans green chilies horseradish jerusalem artichokes kale kohlrabi leeks lettuce mushrooms mustard greens okra onions (cooked) parsley parsnips peas potatoes radishes rutabaga seaweed spinach sprouts tomatoes (cooked) turnips turnip greens watercress	VEGETABLES corn cucumbers olives pumpkin squash sweet potatoes tapioca tomatoes (raw) yams zucchini
GRAINS AND LEGUMES adzuki beans amaranth arrowroot barley barley basmati rice buckwheat chickpeas corn flour couscous durham flour granola jackbeans kidney beans lentils lentils (black) lima beans millet miso mung beans oat bran oats (dry, small amounts) polenta quinoa rye split peas tapioca toasted bread	GRAINS AND LEGUMES brown rice corn oatmeal pasta semolina soy sourdough bread tempeh tofu wheat white rice whole wheat wild rice yeasted bread
DAIRY buttermilk lassi (small amounts) skim milk warm, spiced milk	DAIRY butter cheeses cold milk cream ice cream sour cream yogurt
NUTS AND SEEDS almonds (small amounts) charoli nuts chia seeds flax seeds pecans (small amounts) pine nuts (small amounts) pumpkin seeds	NUTS AND SEEDS brazil nuts cashew nuts chestnuts hazelnuts macadamia peanuts pistachio nuts poppy seeds sunflower seeds walnut
OILS almond oil (small amounts) flax seed oil (small amounts) ghee (small amounts) mustard oil (small amounts) olive oil (small amounts) pumpkin seeds oil (small amounts) sesame oil (small amounts) sunflower oil (small amounts)	OILS avocado oil canola oil castor oil coconut oil corn oil margarine palm oil peanut oil safflower oil soy oil
BEVERAGES ajwan tea aloe vera juice anise tea apple juice (diluted with water) basil tea blackberry juice (diluted with water) borage tea burdock tea cardamom tea carrot juice chai chamomile tea chicory tea chrysanthemum tea cinnamon tea cinnamon tea clove tea corn silk tea cranberry juice (diluted with water) dandelion tea elderflower tea eucalyptus tea fennel tea fennel tea fenugreek tea ginger tea ginseng tea grape juice (diluted with water) hibiscus tea hops tea jasmine tea juniper tea lavender drinks lavender tea lemon balm tea lemonade lemongrass tea nettle tea peach juice (diluted with water) pear juice (diluted with water) peppermint tea pomegranate juice (diluted with water) raspberry tea red clover tea rose hip saffron tea sage tea sage tea strawberry leaf tea thyme tea turmeric milk turmeric tea violet tea wheatgrass juice wintergreen tea yarrow tea	BEVERAGES alcohol almond milk chocolate milk cold drinks comfrey tea dairy drinks licorice root tea mango juice marshmallow tea melon juice oat straw shakes smoothies undiluted fruit juices vanilla tea watermelon juice
SWEETENERS barley malt honey (small amounts) stevia	SWEETENERS agave syrup brown sugar fructose maple syrup molasses raw sugar sucanat sugar cane white sugar
SPICES ajwan allspice anise asafoetida basil bay leaf black pepper caraway cardamom cayenne cinnamon cloves coriander cumin dill fennel fenugreek garam masala garlic ginger marjoram mustard seeds oregano paprika parsley peppermint pippali (black pepper) rosemary saffron sage spearmint tarragon thyme turmeric wintergreen	SPICES nutmeg rose water salt vanilla

Ennealogy Path 5 – The Analyst Diet

Ennealogy Psychic 5 (MERCURY) Vata Dosha

Number 5’s are related to the respiratory system, the nervous system, speech, education and intelligence.
They should avoid stress and strain on their heart and nerves.
They also should implement exercises to develop self-confidence, tranquility of the mind calmness and strengthen their mind.
If they have problems with their heart or blood pressure they should avoid the use of excess salt. If they are not afflicted by any heart or skin ailments they should use more salt especially during their growth periods of childhood and adolescence.
Avoid exposure to cold, take good long morning walks and drink more juices.
Since they are easily susceptible to skin diseases and heart troubles they should be conscious about the purity of their blood.
Massage their bodies with almond oil at least once or twice a week to strengthen their nerves and enhance circulation.
Doing manual labor or gardening helps relieve their overactive brain.
Diseases linked with Mercury are chronic dysentery, constipation, gastric pain, gastritis, indigestion caused by weak stomach fire, kidney problems, restlessness of mind, and fear of evil spirits and ghosts.
They are also susceptible to flu,skin problems, colds, nervous breakdown, headaches, blood pressure and heart ailments.
They should fast on full moon days and if they are born on Wednesday they fast on that day as well.

Vatas should focus on eating more of the Sweet taste, ie: dairy, nuts and seeds, root vegetables, meat, fish and shellfish, whole grains, and squash are good choices for you

Qualities to Reduce: cold, light, dry

Tastes to Maximize: sweet; secondarily sour & salty

The Sweet Taste .:. earth + water …is heavy, moist, and cool. This increases Kapha and decreases Vata and Pitta. Examples are nuts, grains, oils, meats, and most dairy.

The Sour Taste .:. fire + earth …is heavy, moist, and hot. This increases Pitta and Kapha and decreases Vata. Examples are pickles and fermented foods such as yogurt.

Tastes to Minimize: pungent, astringent, bitter

The Pungent Taste .:. fire + air …is light, dry, and hot. This increases Pitta and Vata and decreases Kapha. Examples are chili peppers, ginger, and black pepper.

The Astringent Taste .:. earth + air …is dry and cool. This increases Vata and decreases Pitta and Kapha. Examples are most beans, cranberries, and pomegranates.

The Bitter Taste .:. air + ether …is light, dry, and cool. This increases Vata and decreases Pitta and Kapha. Examples are leafy greens and herbs such as goldenseal and turmeric.

Vata season, goes from late fall into early winter it’s Elements are Metal and Water

The vata diet in spring

Try to practise these good eating habits during the change in the seasons:

Eat at regular intervals and don’t over-eat or forget to eat
Relax and spend time with your food
Emphasise foods that are warm, soupy, heavy and oily.
Increase your intake of natural oils
Favour foods that are sweet, sour or salty
Reduce foods that are cold, dry or hard
Reduce foods that are very spicy, bitter or astringent
Avoid refined foods, stimulants and processed foods

Diet for vata in summer

Steer clear of dry foods such as crackers, crisps and bread. Increase your intake of refreshing herbal teas that will hydrate the system such as licorice, peppermint, fennel and rose.

Diet for vata in Fall

Eat at regular intervals and don’t over-eat or forget to eat. Relax and spend time with your food
Emphasise foods that are warm, soupy, heavy and oily. Increase your intake of natural oils
Favour foods that are sweet, sour or salty
Reduce foods that are cold, dry or hard
Reduce foods that are very spicy, bitter or astringent
Avoid refined foods, stimulants and processed foods
Herbs to help balance the changeable nature of vata in the autumn are those that support our nervous system.

Diet for vata in Winter

Eat at regular intervals and don’t over-eat or forget to eat. Relax and spend time with your food.
Emphasise foods that are warm, soupy, heavy and oily and increase your intake of natural oils. This can be in the form of oils used in cooking, but also oils found in nut milks for example.
Favour foods that are sweet, sour or salty as these will help increase heat and moisture.
Reduce foods that are characteristically cold and dry, but also foods that are very spicy as the extreme heat can often upset the sensitive vata digestion.
Avoid refined foods, stimulants and processed foods as these take more energy to break down, using precious heat reserves.
The sudden change into longer hours of darkness can also affect a vata’s already delicate sleeping patterns. Making a glass of hot, spicy milk with herbs such as cinnamon and nutmeg in the evenings can help to relax the mind before bed.
Herbs to help keep vata in balance in the winter are those that support our nervous system.
If the digestion becomes slow and cold, and you also notice your joints following suit, then try Turmeric. Turmeric will keep the digestive fire burning but also protect your joints from stiffening up.
Vata types are also often prone to lingering colds and flu that take weeks to recover from. If you recognize this pattern in yourself, then try immune strengthening herbs such as elderberry, ginger and medicinal mushrooms.

Vata Food List

Grains

It is best to eat these as a cooked grain or as an unyeasted bread. Small amounts of yeast breads are all right, however.

Best:* amaranth, oats (cooked), quinoa, rice (white or brown), wheat

Small Amounts:* barley, millet

Minimize:* buckwheat, corn flour (chips, bread, and tortillas), dry oats (granola), polenta, rye

Dairy

It is best to use raw or organic and non-homogenized milk. Milk should be taken warm with a small amount of spice such as ginger, cardamom, or fennel.

Best:* butter, buttermilk, kefir, milk, sour cream, yogurt (fresh)

Small Amounts:* hard cheeses

Minimize:* ice cream, frozen yogurt

Sweeteners

Moderation is important; overuse of even the best sweeteners will increase vata.

Best:* raw uncooked honey, jaggery (raw sugar), maltose, maple syrup, molasses, rice syrup, sucanat

Small Amounts:* date sugar, grape sugar

Minimize:* brown sugar, white table sugar

Nuts and Seeds

Lightly roasted nuts are best. Dry roasting should be avoided. Salted nuts are fine. Nut butters are highly recommended except for peanut butter.

Best:* almonds

Small Amounts:* cashews, filberts, pecans, pinon, pistachio, pumpkin seeds, sesame seeds, sunflower seeds, and any other nut not mentioned

Minimize:* peanuts

Condiments

Condiments can be used to add one of the tastes to a meal or to balance out any heating or cooling qualities of a dish.

Best:* mayonnaise, vinegar

Small Amounts:* catsup

Minimize:* carob, chocolate

Oils

Healthy oils are very important and should be used abundantly if the skin is dry. They alleviate dryness and are generally heavy and nourishing.

Best:* almond, ghee, sesame

Small Amounts:* avocado, coconut, flaxseed, mustard, olive, peanut, sunflower

Minimize:* safflower

Fruits

Sweeter fruits are best.

Small Amounts:* apples (sour is best), pomegranate

Minimize:* dried fruit of any kind, cranberries

Vegetables

Cooked vegetables are best because they are easier to digest.

Best:* avocado, beets, carrots (but not as a juice), leeks, mustard greens, okra, onions (well cooked), parsnips, shallots, acorn squash, winter squash, sweet potatoes, tomatoes, water chestnuts

Small Amounts:* broccoli, cauliflower, celery, corn, cucumber, eggplant, green beans, kale, medium chilies and hot peppers, mushrooms, potatoes, radishes, seaweed, spinach, sweet peas, zucchini.

Minimize:* alfalfa sprouts, artichokes (unless served with a butter-lemon sauce), asparagus, bean sprouts, Brussels sprouts, cabbage (even cooked), raw vegetables, snow peas

Meats

If you choose to eat meat, limit consumption to 2–3 times per week, and eat it at lunch.

Best:* chicken and turkey (dark meat), beef, duck, eggs, fresh water fish, lamb, pork, seafood, venison

Small Amounts:* chicken and turkey (white meat), shellfish

Minimize:* none

Spices

Small Amounts:* cayenne pepper, cilantro, ginger (dry), horseradish, mustards (very hot), parsley

Minimize:* none

Legumes

Best:* mung beans

Small Amounts:* tofu, hummus

Minimize:* aduki beans, black beans, chickpeas, fava beans, kidney beans, lentils, Mexican beans, navy beans, pinto beans, soybeans (except as tofu or soy milk)

Beverages

These are best taken at room temperature or warm and never cold.

Best:* 3–4 cups of room temperature or warm water per day; spicy teas such as chamomile, cinnamon, clove, and ginger

Small Amounts:* diluted fruit juices Minimize:* all alcohol, black tea, carbonated mineral water, coffee, fruit juices, soft drinks

Avoid Always

Vatas should avoid these foods: margarine, canola, GMO anything (ie: soy, corn, etc.), agave nectar, high fructose sweeteners, grapeseed oil, soda, CAFO meats *

* “Minimize” Foods should be eaten only on rare occasions, ie: once each month. They can significantly disturb the dosha.

PREFER	AVOID OR REDUCE
FRUITS apples (steamed, cooked or baked) apricots avocado bananas (ripe) blackberries cantaloupe cherries coconut currants dates (fresh or soaked) durian figs (fresh or soaked) grapefruit kiwi lemon lime longan lychees mango melons nectarines oranges (sweet) papaya peaches pears (cooked) pineapple (sweet) plums raisins (soaked) rambutan raspberries rhubarb strawberries soursop tamarind tangerines	FRUITS apples (raw) cranberries dried fruits guava pears (raw) persimmon pomegranate prunes quince watermelon
VEGETABLES acorn squash asparagus beets bell peppers (cooked) bok choy broccoli (cooked) corn carrots (cooked) cauliflower celery chard cucumbers daikon fennel stalks fenugreek greens green beans green chilies green peas (cooked) jerusalem artichokes kale leeks mustard green okra olives (black) onion (cooked) parsnip pumpkin radishes rutabaga seaweed spaghetti squash spinach (cooked) summer squash sweet peas (cooked) sweet potatoes taro root tomatoes (cooked) turnip yams watercress winter squash zucchini (cooked)	VEGETABLES artichokes beet greens bell peppers (raw) bitter melon broccoli (raw) Brussels sprouts burdock root cabbage cauliflower celery dandelion greens eggplant endive horseradish jicama kohlrabi lettuce mushrooms olives (green) onion (raw) parsnip potatoes radicchio radish (raw) red chilies snow peas spinach (raw) sprouts tomatoes (raw) wheat grass white potatoes zucchini (raw)
GRAINS AND LEGUMES amaranth bulgur durham flor durum wheat flour lentils (red) lima beans mung beans (yellow and green) mung dal oats (cooked) quinoa rice seitan spelt tepary beans toor dal urad dal wheat wheat bran white rice	GRAINS AND LEGUMES adzuki beans barley black beans black eyed peas brown rice buckwheat carob chickpeas corn flour couscous dry oats fava beans granola kamut kidney beans lentils (brown) millet miso muesli navy beans oat barn pasta pinto beans polenta rice cakes rye sago soybeans spelt split peas tapioca tempeh triticale tofu white beans yeasted bread
DAIRY butter buttermilk cream kefir (warm or room temp.) milk (warm and spiced) paneer skim milk sour cream yogurt (warm or room temp.) lassi cheese (soft) cottage cheese	DAIRY cheese (hard) ice cream milk (cold) condensed milk powdered milk yogurt (cold or frozen)
NUTS AND SEEDS almonds (soaked and peeled) Brazil nuts cashews charoli nuts chestnuts chia seeds flax seeds hazelnuts macadamia nuts pecans pine nuts pistachio pumpkin seeds sesame seeds sunflower seeds walnuts	NUTS AND SEEDS peanuts poppy seeds psyllium seeds
OILS almond oil avocado oil coconut oil flax seed oil ghee olive oil pumpkin seed oil sesame oil sunflower oil	OILS canola oil safflower oil soy bean oil margarine
BEVERAGES ajwan tea almond milk aloe vera juice anise tea apricot juice basil tea beet juice borage tea cardamom tea carrot juice cashew milk chai chamomile tea cherry juice cherry stem tea cherry tea chicory tea cinnamon tea coconut milk comfrey tea elder flower tea eucalyptus tea fennel tea ginger tea ginseng tea grape juice grapefruit juice hawthorn tea jasmine tea juniper tea lavender drinks lemonade licorice tea lotus tea mango juice marshmallow tea mint tea orange juice papaya juice peach juice peppermint tea pineapple juice raspberry juice raspberry tea rice milk rose tea sage tea strawberry juice strawberry leaf tea thyme tea turmeric milk turmeric tea warm and spiced dairy drinks	BEVERAGES alcohol apple juice black tea carbonated drinks chocolate milk coffee cold dairy drinks cranberry juice dandelion tea green tea guava juice hibiscus tea hop tea ice cold drinks ice tea melissa tea nettle tea pear juice persimmon juice pomegranate juice prune juice rosehip tea smoothies soy milk watermelon juice yarrow tea
SWEETENERS barley malt date sugar fructose honey (uncooked) jaggery maple syrup molasses raw cane sugar rice syrup sucanat turbinado	SWEETENERS agave syrup brown sugar white sugar
SPICES ajwan allspice anise asafoetida basil bay leaves black pepper caraway cardamom celery seeds cilantro cinnamon cloves coriander seeds cumin curry leaves dill fennel fenugreek garam masala garlic ginger lemongrass marjoram mint mustard seeds neem leaves nutmeg oregano paprika parsley peppermint pippali (long pepper) rock salt rosemary saffron sage spearmint tarragon thyme turmeric vanilla wintergreen	SPICES cayenne chili peppers
FRUITS apples (steamed, cooked or baked) apricots avocado bananas (ripe) blackberries cantaloupe cherries coconut currants dates (fresh or soaked) durian figs (fresh or soaked) grapefruit kiwi lemon lime longan lychees mango melons nectarines oranges (sweet) papaya peaches pears (cooked) pineapple (sweet) plums raisins (soaked) rambutan raspberries rhubarb strawberries soursop tamarind tangerines	FRUITS apples (raw) cranberries dried fruits guava pears (raw) persimmon pomegranate prunes quince watermelon
VEGETABLES acorn squash asparagus beets bell peppers (cooked) bok choy broccoli (cooked) corn carrots (cooked) cauliflower celery chard cucumbers daikon fennel stalks fenugreek greens green beans green chilies green peas (cooked) jerusalem artichokes kale leeks mustard green okra olives (black) onion (cooked) parsnip pumpkin radishes rutabaga seaweed spaghetti squash spinach (cooked) summer squash sweet peas (cooked) sweet potatoes taro root tomatoes (cooked) turnip yams watercress winter squash zucchini (cooked)	VEGETABLES artichokes beet greens bell peppers (raw) bitter melon broccoli (raw) Brussels sprouts burdock root cabbage cauliflower celery dandelion greens eggplant endive horseradish jicama kohlrabi lettuce mushrooms olives (green) onion (raw) parsnip potatoes radicchio radish (raw) red chilies snow peas spinach (raw) sprouts tomatoes (raw) wheat grass white potatoes zucchini (raw)
GRAINS AND LEGUMES amaranth bulgur durham flor durum wheat flour lentils (red) lima beans mung beans (yellow and green) mung dal oats (cooked) quinoa rice seitan spelt tepary beans toor dal urad dal wheat wheat bran white rice	GRAINS AND LEGUMES adzuki beans barley black beans black eyed peas brown rice buckwheat carob chickpeas corn flour couscous dry oats fava beans granola kamut kidney beans lentils (brown) millet miso muesli navy beans oat barn pasta pinto beans polenta rice cakes rye sago soybeans spelt split peas tapioca tempeh triticale tofu white beans yeasted bread
DAIRY butter buttermilk cream kefir (warm or room temp.) milk (warm and spiced) paneer skim milk sour cream yogurt (warm or room temp.) lassi cheese (soft) cottage cheese	DAIRY cheese (hard) ice cream milk (cold) condensed milk powdered milk yogurt (cold or frozen)
NUTS AND SEEDS almonds (soaked and peeled) Brazil nuts cashews charoli nuts chestnuts chia seeds flax seeds hazelnuts macadamia nuts pecans pine nuts pistachio pumpkin seeds sesame seeds sunflower seeds walnuts	NUTS AND SEEDS peanuts poppy seeds psyllium seeds
OILS almond oil avocado oil coconut oil flax seed oil ghee olive oil pumpkin seed oil sesame oil sunflower oil	OILS canola oil safflower oil soy bean oil margarine
BEVERAGES ajwan tea almond milk aloe vera juice anise tea apricot juice basil tea beet juice borage tea cardamom tea carrot juice cashew milk chai chamomile tea cherry juice cherry stem tea cherry tea chicory tea cinnamon tea coconut milk comfrey tea elder flower tea eucalyptus tea fennel tea ginger tea ginseng tea grape juice grapefruit juice hawthorn tea jasmine tea juniper tea lavender drinks lemonade licorice tea lotus tea mango juice marshmallow tea mint tea orange juice papaya juice peach juice peppermint tea pineapple juice raspberry juice raspberry tea rice milk rose tea sage tea strawberry juice strawberry leaf tea thyme tea turmeric milk turmeric tea warm and spiced dairy drinks	BEVERAGES alcohol apple juice black tea carbonated drinks chocolate milk coffee cold dairy drinks cranberry juice dandelion tea green tea guava juice hibiscus tea hop tea ice cold drinks ice tea melissa tea nettle tea pear juice persimmon juice pomegranate juice prune juice rosehip tea smoothies soy milk watermelon juice yarrow tea
SWEETENERS barley malt date sugar fructose honey (uncooked) jaggery maple syrup molasses raw cane sugar rice syrup sucanat turbinado	SWEETENERS agave syrup brown sugar white sugar
SPICES ajwan allspice anise asafoetida basil bay leaves black pepper caraway cardamom celery seeds cilantro cinnamon cloves coriander seeds cumin curry leaves dill fennel fenugreek garam masala garlic ginger lemongrass marjoram mint mustard seeds neem leaves nutmeg oregano paprika parsley peppermint pippali (long pepper) rock salt rosemary saffron sage spearmint tarragon thyme turmeric vanilla wintergreen	SPICES cayenne chili peppers

Ennealogy Path 9 – The Arbitrator Diet

Psychic 9 (MARS) Pitta Dosha

Mars is related to the blood, muscular system, and to the bone marrow which strengthens the immune system by manufacturing white blood corpuscles to fight off viruses and bacteria.
Mars rules over courage, which is directly related to their blood sugar levels, they should avoid surgical operations when ever possible.
Taking coral powder to helps their bodies heal electrochemically.
Since number 9’s are bile dominated, aggravation of the bile brings on fever and they are prone to all kinds of fever.
Overindulgence in sexual activities without proper attention to food and rest can exhaust them, weaken their immune systems, and make them suffer from infections and infectious diseases.
They should avoid oily and greasy foods, pickles, hot spices, and excessive use of intoxicants and drugs.
Massaging the body with oil every day or at least three times a week protects them from skin rashes and other problems caused by dry skin.
A morning walk will help their lungs, putting one or two drops of oil occasionally in the ears will protect them from ear problems.
Years 9, 18, 27, 36, 45, 54, and 63 are important for their health; most health changes—good and bad—occur during these years.
Number 9’s should fast once a week on a Tuesday, the food recommended for the evening fast is devoid of salt and grains, one can drink juices during the day when thirsty.

Pittas should focus on eating more of the Sweet, Astringent, and Bitter tastes, ie: leafy greens, lentils, dried beans, pomegranates, potatoes, fish and shellfish, dairy, nuts and seeds, root vegetables, coconut, lime, cilantro, peppermint, dill, fennel, and aloe vera are good choices for you.

Pittas should focus on detoxing and cleansing of the blood and liver

Pitta season is from late spring into early fall. Elements of Fire & Earth

Qualities to Reduce: hot, light, dry

Tastes to Maximize: sweet, bitter, astringent

The Sweet Taste .:. earth + water …is heavy, moist, and cool. This increases Kapha and decreases Vata and Pitta. Examples are nuts, grains, oils, meats, and most dairy.

The Bitter Taste .:. air + ether …is light, dry, and cool. This increases Vata and decreases Pitta and Kapha. Examples are leafy greens and herbs such as goldenseal and turmeric.

The Astringent Taste .:. earth + air …is dry and cool. This increases Vata and decreases Pitta and Kapha. Examples are most beans, cranberries, and pomegranates.

Tastes to Minimize: salty, pungent, sour

The Salty Taste .:. fire + water …is heavy, moist, and hot. This increases Pitta and Kapha and decreases Vata. Examples are sea salt, sea vegetables, and seafood.

The Pungent Taste .:. fire + air …is light, dry, and hot. This increases Pitta and Vata and decreases Kapha. Examples are chili peppers, ginger, and black pepper.

The Sour Taste .:. fire + earth …is heavy, moist, and hot. This increases Pitta and Kapha and decreases Vata. Examples are pickles and fermented foods such as yogurt.

Diet for pitta in Spring

Pitta types are typically aggravated by hot and fiery foods. Although spring can still be cool, it’s starting to heat up. So, spring is a good time for pitta types to start introducing cooler foods. Try a nourishing salad with seasonal vegetables but dressed with aromatic spices such as cumin, coriander and fennel just to keep the spring chill at bay.

Other good eating practices include:

Introduce cooling, refreshing foods into your daily diet. Take some Pukka Herbs Aloe Vera just before each meal
Pittas favor foods that are sweet, bitter or astringent and, therefore, more cooling
Reduce foods that are spicy, salty or sour and avoid pungent foods – all of which will encourage heat
Avoid stimulants, dairy and highly fatty or processed foods (these take more energy to break down and pressurize the digestive system)

Diet for pitta in summer

Foods with a sweet, bitter and drying taste are generally considered to be more cooling in their nature. Pitta constitutions are also the only dosha that can efficiently digest raw or cold foods, so foodstuffs such as salad are perfect for the fiery pitta during the warm summer months.

Avoid foods that generate heat such as spicy, salty and sour foods. Keeping yourself topped up with cooling liquids such as aloe vera juice, rose waters and cool herbal teas including herbs such as peppermint are perfect.

Diet for pitta in Fall

You can balance pitta’s intense, volcanic nature with the opposing qualities of calm and moderation. In particular, not skipping meals, and favoring ‘cooler’ foods, as well as spending time laughing every day and getting out and about amongst the natural world. Allow the brisk Autumnal winds to whip away any irritation and stress.

Those with a dominant pitta dosha will benefit from allowing time and space for the body and mind to find cool and calm. However, be cautious of adding in too many cooling foods; bear in mind that the climate is naturally cooler and that your body will need to start ‘storing’ nutrition for the Winter months ahead.

Pitta favor foods that are sweet, bitter or astringent and, therefore, more cooling
Reduce foods that are spicy, salty or sour and avoid pungent foods – all of which will encourage heat and only build on the heat accumulated during the summer months
Avoid stimulants, dairy and highly fatty or processed foods (these take more energy to break down and pressurize the digestive system)
Practice exercises that are cooling, regulating and balancing. For a pitta these can be Moon Salutations and shoulder stands
Herbs to help calm the fire of pitta are those that are characteristically cooling, calming and anti-inflammatory.
Remember that you want to help to body release excess heat without causing it to become too cold, so during the autumn months Pitta types can tolerate slightly warmer but anti-inflammatory herbs such as turmeric and fennel

Diet for pitta in Winter

You can balance pitta’s intense, volcanic nature with the opposing qualities of calm and moderation. In particular, not skipping meals, and favoring ‘cooler’ foods, however, be cautious of adding in too many cooling foods; bear in mind that the climate is naturally cooler and that your body will need to start ‘storing’ nutrition for the Winter months ahead.

Usually, those with a pitta dosha should favor foods that are sweet, bitter or astringent and, therefore, more cooling. This is still relevant during the winter, but it’s important to reduce fridge-cold and raw foods during this time of year and stick to warm, cooked foods and drinks that will keep your inner fire burning. This is essential for maintaining a balanced metabolism.
Reduce foods that are very hot and spicy such as chili and ginger, all of which will encourage accumulation of heat and extra pitta.
Avoid stimulants, dairy and highly fatty or processed foods; these take more energy and heat to break down and can pressurize the digestive system.
Herbs to help calm the fire of pitta are those that are characteristically cooling, calming and anti-inflammatory. In the winter months, care needs to be taken not to completely extinguish your inner fire, so it’s important to keep a little heat circulating.
Remember, that you want to help the body release excess heat without causing it to become too cold.

Pitta Food List

Grains

It is best to eat these as a cooked grain or as an unyeasted bread. Small amounts of yeast breads are all right. Grains should make up a large portion of the diet.

Best:* barley, white basmati rice, millet, oats, white rice, wheat, whole wheat, quinoa

Small Amounts:* brown rice (only in acute pitta conditions, otherwise it can be used often)

Minimize:* buckwheat, corn flour

Dairy

It is best to use raw or organic and non-homogenized milk. Milk should be taken warm with a small amount of spice such as fresh ginger, cardamom, or fennel.

Best:* unsalted butter, cottage cheese, cream cheese, ghee, milk

Small Amounts:* hard non-salted cheeses

Minimize:* buttermilk, salted cheeses, sour cream, kefir, cultured milks, yogurt

Nuts and Seeds

These should be eaten lightly dry-roasted to assist digestion and be only very lightly salted, if at all. Nut butters, except for peanut, may also be eaten.

Best:* coconut, sunflower, pumpkin seeds

Small Amounts:* pinon nuts, sesame seeds

Minimize:* almonds, Brazil nuts, cashews, filberts, macadamia nuts, pecans, pistachio, peanuts, and any other nut not mentioned

Condiments

Condiments can be used to add one of the tastes to a meal or to balance out any heating or cooling qualities of a dish.

Best:* carob sweetened with the “Best” sweeteners noted

Small Amounts:* mayonnaise, sweet mustards

Minimize:* chocolate, salt, vinegar

Oils

Healthy oils are very important and should be used abundantly if the skin is dry. They alleviate dryness and are generally heavy and nourishing.

Best:* Ghee, olive oil, coconut

Small Amounts:* avocado, corn, non-GMO soy, sunflower

Minimize:* almond, flaxseed, mustard, peanut, safflower, sesame

Fruits

Sweet and ripe fruits are best. Avoid sour fruit.

Best:* apples, avocados, blackberries, blueberries, cantaloupe, coconut, cranberries, dates, dried fruit, figs, grapes, lemons, limes, nectarines, pineapple, prunes, raisins, raspberries, strawberries

Small Amounts:* apricots, bananas (very ripe only), cherries, grapefruit, oranges, pineapple

Minimize:* All sour fruits, such as sour oranges (mandarin), sour pineapple, sour plums, papaya, olives, tangerines, and all unripe fruit

Vegetables

Vegetables are best eaten fresh. You may eat large amounts. Eat them cooked in the winter or if digestion is weak. Eat them raw in the summer if your digestion is strong. Fresh green vegetable juices are very good. Those with arthritis should avoid all nightshades.

Best:* alfalfa sprouts, artichoke, asparagus, bean sprouts, bell peppers, bitter melon, broccoli, Brussels sprouts, cabbage, cauliflower, celery, cilantro, cress, cucumber, green peppers, kale, leafy greens, lettuce, mushrooms, onions (well cooked), peas, pumpkin, seaweed, squash, zucchini

Small Amounts:* avocado, beets, carrots, corn, eggplant, garlic (well cooked), parsley, potatoes, spinach, sweet potatoes, vineripened tomatoes

Minimize:* chilies, hot peppers, mustard greens, onion (raw), radishes, tomato paste, tomato

Meats

If you choose to eat meat, limit consumption to 2–3 times per week, and eat it at lunch.

Best:* chicken, egg whites, fresh water fish (trout), turkey

Small Amounts:* beef, duck, egg yolk, lamb, pork, sea fish, venison, any other red meat

Minimize:* none

Spices

When spicing, the overall spiciness is more important than individual spices. Even some “Minimize” spices can be used if balanced with other spices on the “Best” list. For pitta, food should be spiced mild to moderate and never very hot or bland.

Best:* cardamom, chamomile, cilantro, coconut, coriander, cumin, dill, fennel, lemon verbena, peppermint, saffron, spearmint, turmeric

Small Amounts:* basil, bay leaf, black pepper, caraway, cinnamon, fenugreek, garlic (cooked), ginger (fresh), rosemary

Minimize:* anise, asafoetida, calamus, Cayenne pepper, cloves, garlic (raw), ginger (dry), horseradish, hyssop, marjoram, mustard seeds, nutmeg, oregano, poppy seeds, sage, star anise, thyme

Legumes

Use legumes that have been soaked for as long as possible prior to cooking. Cook legumes with hing to aid digestion.

Best:* black lentils, chickpeas, mung beans, split peas, soybeans (soy products), tofu

Small Amounts:* aduki beans, kidney beans, navy beans, pinto beans

Minimize:* red and yellow lentils

Beverages

These are best taken at room temperature or warm and never cold.

Best:* Bitter and astringent herb teas such as alfalfa, chicory, dandelion, hibiscus, and strawberry leaf. Milk, wheat grass juice. Pitta tea.

Small Amounts:* Chai tea or black tea, fruit juice diluted with one-half water

Minimize:* alcohol, carbonated water, coffee, sweet fruit juices, spicy herb teas, soft drinks, tomato juice

Sweeteners

Overuse of any sweetener will eventually cause an imbalance.

Best:* maltose, maple syrup, rice syrup

Small Amounts:* dextrose, fructose, raw honey, table sugar

Minimize:* molasses, raw sugar Avoid Always avoid these foods: margarine, canola, GMO anything (ie: soy, corn, etc.), agave nectar, high fructose sweeteners, grapeseed oil, soda, CAFO Meats


PREFER	AVOID
FRUITS apples (sweet) apricots avocado bananas (ripe) blackberries blueberries cantaloupe cherries (sweet) coconut cranberries dates figs gapefruit (red) grapes guavas kiwi (sweet) lemons (small amounts) longan lychees mangoes (ripe) melons nectarines oranges (sweet) papaya (sweet) pears persimmons pineapples (sweet) plums pomegranate prunes raisins (soaked) rambutan raspberries strawberries tangerines (sweet) watermelon	FRUITS apples (sour) bananas (unripe) cherries (sour) grapefruit (yellow) kiwi (sour) limes mandarins mangoes (green) oranges (sour) papaya (sour) peaches pineapple (sour) plums (sour) rhubarb soursop tamarind tangerines (sour)
VEGETABLES alfalfa sprouts artichokes arugula aspargus bean sprouts beets (cooked) bell peppers bitter melon bok choy broccoli brussel sprouts burdock root cabbage carrots (cooked) cauliflower celery chard cilantro collard greens corn cucumber dandelion greens endive fennel stalks green beans jerusalem artichokes jicama kale kohlarbi leeks lettuce mushrooms mustard greens okra olives (black) onions (sweet and cooked) parsley parsnips peas potatoes pumpkin purslane radicchio rutabaga seaweed sprouts squash (all kinds) sweet potatoes taro root watercress wheatgrass yams zucchini	VEGETABLES beets (raw) carrots (raw) chili peppers daikon eggplant horseradish mustard greens olives (green) onions (raw) radishes spinach tomatoes turnip greens turnips
GAINS AND LEGUMES adzuki beans amaranth barley basmati rice black beans black eyed peas chickpeas couscous durham flour fava beans kamut kidney beans lentils (black) lima beans millet mung beans mung dl navy beans oat bran oats (cooked) pinto beans quinoa rice cakes sago seitan soybeans spelt split peas tapioca tempeh wheat wheat bran white beans white rice whole wheat wild rice	GAINS AND LEGUMES brown rice buckwheat corn flour dry oats ganola kidney beans lentils (red, green and yellow) tur dal urad dal
DAIRY butter (unsalted) buttermilk cheeses (unsalted) cottage cheese cream cheese ice cream (during summer) lassi milk paneer skim milk	DAIRY butter (salted) cheeses (salted) cultured milk kefir sour cream yogurt
NUTS AND SEEDS almonds (soaked annd peeled) charoli nuts chia seeds flax seeds poppy seeds pumpkin seeds sunflower seeds	NUTS AND SEEDS brazil nuts cashews hazelnuts macadamia peanuts pecans pine nuts pistachio psyllium seeds sesame seeds
OILS avocado oil coconut oil corn oil flax seed oil ghee olive oil primrose pumpkin seed oil sunflower oil walnut oil	OILS almond oil margarine mustard oil peanut oil safflower oil sesame oil
BEVERAGES almond milk aloe vera juice anise tea apple juice (diluted with water) apricot juice (diluted with water) basil tea borage tea burdock tea cardamom tea chai chamomile tea cherry stem tea chicory tea chrysanthemum tea cinnamon tea clover tea comfrey tea corn silk tea cranberry juice (diluted with water) cranberry tea dandelion tea elderflower tea fennel tea fresh ginger tea hibiscus tea honeysuckle tea hops tea jasmine tea lavender drinks lavender tea lemon balm tea lemongrass tea licorice tea marshmallow tea mint tea nettle tea peppermint tea pomegranate juice (diluted with water) raspberry juice (diluted with water) raspberry tea rice milk soy milk strawberry juice (diluted with water) strawberry leaf tea turmeric milk turmeric tea verbena tea violet tea wheatgrass juice wintergreen tea	BEVERAGES ajwan tea alcohol anise tea black tea cashew milk coffee dry ginger tea green tea lemonade lime juice sage tea smoothies tamarind juice thyme tea tomato juice undiluted fruit juices
SWEETENERS barley malt syrup dextrose fructose maltose maple syrup raw cane sugar raw honey (uncooked) rice syrup stevia	SWEETENERS agave syrup jaggery molasses white sugar
SPICES basil bay leaf black pepper (small amount) caraway cardamom cilantro cinnamon coriander seeds cumin curry leaves dill fennel fenugreek ginger (fresh) lemongrass mint mint neem leaves oregano parsley peppermint rose water rosemary saffron spearmint turmeric vanilla	SPICES ajwan allspice anise asafoetida cayenne cloves garlic ginger (dry) marjoram mustard seeds nutmeg paprika pippali (long pepper) sage salt thyme

Ennealogy Path 2 – The Altruist Diet

Psychic Number 2 (MOON) Kapha

Number 2 people have a mucous–dominated temperament (kapha), it’s natives are moody and easily susceptible to coughs, colds, skin diseases and heart ailments.
For women they are especially fond of perfumes and prepare sweet dishes, cakes or pastries.
The use of pearl powder(mukta pishthi) taken orally before going to bed is helpful.
Number 2’s are prone to stomach and heart problems, avoiding constipating foods is key to their physical and mental well being.
Morning walks and massages strengthen their immune system, incorporating physical exercise is important since their bodies are delicate.
Their nervous system can be troubled by stress and strain, drink water from silver glass and meditate.
On a full moon abstaining from speech and sleep is very helpful, having a weak digestive system they are prone to constipation, lack of appetite and indigestion.
Due to their love of sweets and irregular eating habits it causes liver dis-orders. Colds, coughs and lung disorders are common due to their mucous dominated body.
They should massage their bodies regularly, fenugreek seeds should be taken with soups and vegetables.
Soaking peeled almonds overnight and using almond paste made by grinding on a stone tablet or blender is beneficial.
Once a month they should do an inner purification, drinking only water with lemon.
They should fast on Monday’s after sunset and avoid salt, spices, grains or any solid foods, they can incorporate purifying tea made from mint, dandelion and fenugreek or drink fresh juice(avoid canned or bottled juices)
Fasting on Full Moon days is very beneficial for their psyche.

Kapha season is from the coldest part of winter into spring. Elements of Water and Wood

Qualities to Reduce: cold, moist, heavy

Tastes to Maximize: bitter, pungent, astringent

The Pungent Taste .:. fire + air …is light, dry, and hot. This increases Pitta and Vata and decreases Kapha. Examples are chili peppers, ginger, and black pepper.

The Astringent Taste .:. earth + air …is dry and cool. This increases Vata and decreases Pitta and Kapha. Examples are most beans, cranberries, and pomegranates.

The Bitter Taste .:. air + ether …is light, dry, and cool. This increases Vata and decreases Pitta and Kapha. Examples are leafy greens and herbs such as goldenseal and turmeric.

Tastes to Minimize: sweet, sour, salty

The Sweet Taste .:. earth + water …is heavy, moist, and cool. This increases Kapha and decreases Vata and Pitta. Examples are nuts, grains, oils, meats, and most dairy.

The Sour Taste .:. fire + earth …is heavy, moist, and hot. This increases Pitta and Kapha and decreases Vata. Examples are pickles and fermented foods such as yogurt.

The Salty Taste .:. fire + water …is heavy, moist, and hot. This increases Pitta and Kapha and decreases Vata. Examples are sea salt, sea vegetables, and seafood.

Diet for kapha in Spring

Eat only when hungry, allow the body plenty of time to properly digest its food
Emphasize foods that are light, dry or warming to stimulate movement and heat
Favor foods that are spicy, bitter or astringent to power through sticky congestion
Reduce foods that are heavy, oily, cold, sweet, salty and sour. These are considered to be energetically ‘cooling’ for the body
Avoids stimulants, dairy and highly fatty or processed foods.
Herbs that help to reduce kapha include those that are considered slightly more stimulating and heating.

Ginger – Warms the circulation and reinvigorates the mind
Red Ginseng – Highly energising, reducing tiredness and fatigue
Cinnamon – Warms the digestion
Turmeric – Boosts circulation
Green Tea – Boosts cognitive processes such as memory and concentration

Diet for kapha in summer

Increasing naturally bitter, drying and spicy foods will help heat up the digestion and remove any built-up cold and damp congestion from the winter months.

Diet for kapha in Fall

The kapha diet is all about reducing congestion and fluid build-up. This diet is most beneficial towards the end of autumn and throughout the winter months.

Eat only when hungry, allow the body plenty of time to properly digest its food
Emphasize foods that are light, dry or warming to stimulate movement and heat
Kaphas favor foods that are spicy, bitter or astringent to power through sticky congestion
Reduce foods that are heavy, oily, cold, sweet, salty and sour. These are considered to be energetically ‘cooling’ for the body
Avoids stimulants, dairy and highly fatty or processed foods
Kapha should use supplemental herbs that help revive the digestion and keep cold and damp accumulations at bay

Diet for kapha in Winter

The key seasons at which a kapha is most at risk are the cooler, wetter months during winter and early spring.

The kapha diet is all about reducing congestion and fluid build-up. This diet is most beneficial towards the end of autumn and throughout the winter months.

Eat only when hungry, allow the body plenty of time to properly digest its food
Emphasize foods that are light, dry or warming to stimulate movement and heat
Kapha favor foods that are spicy, bitter or astringent to power through sticky congestion
Reduce foods that are heavy, oily, cold, sweet, salty and sour. These are considered to be energetically ‘cooling’ for the body
Avoids stimulants, dairy and highly fatty or processed foods
Kapha will benefit from more stimulating exercise that gets the blood flowing.

Kapha Food List

Grains

Toasted breads are very good, as they are drier.

Best:* amaranth, barley, basmati rice, buckwheat, corn flour, quinoa

Small Amounts:* millet, rye

Minimize:* oats, long and short grain rice

Dairy

It is best to use raw or organic and non-homogenized milk. Milk should be taken warm with a small amount of spices such as ginger and cardamom.

Best:* goat milk, skim milk, non-GMO soy milk

Small Amounts:* none

Minimize:* butter, buttermilk, cheese, cream, cottage cheese, ice cream, kefir, sour cream, yogurt

Sweeteners

Overuse of any sweetener will eventually cause an imbalance.

Best:* raw honey (that is more than six months old)

Small Amounts:* none

Minimize:* fructose, maple syrup, molasses, raw sugar, white and brown sugar

Nuts and Seeds

These should be eaten lightly dry-roasted to assist digestion and be only very lightly salted, if at all. Nut butters, except for peanut, may also be eaten.

Best:* pumpkin seeds, sunflower seeds

Small Amounts:* sesame seeds

Minimize:* almonds, Brazil nuts, cashews, coconut, filberts, lotus seeds, macadamia nuts, pecans, pistachio, peanuts, walnuts

Condiments

Condiments can be used to add one of the tastes to a meal or to balance out any heating or cooling qualities of a dish.

Best:* catsup, vinegar

Small Amounts:* none

Minimize:* mayonnaise, salt

Oils

Use all oils in small amounts only. Even the best oils, if overused, will aggravate kapha.

Best:* corn, flaxseed, mustard, safflower, soy, sunflower, ghee

Small Amounts:* none

Minimize:* almond, avocado, coconut, olive, peanut, sesame

Fruits

Dried and astringent fruits are typically best for Kaphas.

Best:* dried fruits as they are less sweet, apples, cherries, cranberries, grapefruit, pomegranate, prunes, raisins

Small Amounts:* apricots, lemon, lime, papaya, pineapple

Vegetables

Small Amounts:* mushrooms, tomatoes

Minimize:* beets, cucumber, eggplant, okra, all squash, sweet potatoes, water chestnuts, zucchini

Meats

If you choose to eat meat, limit consumption to 2–3 times per week. Meat soups can be particularly nourishing during convalescence. Kapha individuals can thrive as vegetarians.

Best:* chicken or turkey (dark meat only), fresh water fish, rabbit

Small Amounts:* eggs

Minimize:* beef, duck, lamb, pork, seafood, shellfish, venison

Spices

Small Amounts:* none

Minimize:* salt

Legumes

Use legumes that have been soaked for as long as possible prior to cooking.

Best:* mung beans, red lentils, non-GMO soybeans (tofu and soy milk), split peas

Small Amounts:* aduki beans, black gram, black beans, fava beans, kidney beans, lima beans, pinto beans

Minimize:* black lentils, chickpeas

Beverages

These are best taken at room temperature or warm and never ice cold.

Small Amounts:* carbonated mineral water, coffee, tea

Minimize:* apple juice, carrot juice, orange juice, soft drinks

Avoid Always

avoid these foods: margarine, canola, GMO anything (ie: soy, corn, etc.), agave nectar, high fructose sweeteners, grapeseed oil, soda, CAFO meats

* “Minimize” Foods should be eaten only on rare occasions, ie: once each month. They can significantly disturb the dosha.

PREFER	AVOID OR REDUCE
FRUITS apples apricot blueberries cherries cranberries currants figs (small amount) grapefruit grapes guava jackfruit lemon lime longan lycches nectarines papaya passionfruit peaches pears persimmons pineapples plums prunes pomegranate rambutan raspberries strawberries tamarind	FRUITS avocado bananas cantaloupe coconut dates honeydew mangoes oranges prunes raisins watermelon
VEGETABLES artichokes asparagus bamboo shoots bean sprouth beets bell peppers bitter melon broccoli brussel sprouts cabbage carrots cauliflower celery chard chili peppers collard greens corn daikon dandelion greens eggplant fennel green beans green chilies horseradish jerusalem artichokes kale kohlrabi leeks lettuce mushrooms mustard greens okra onions (cooked) parsley parsnips peas potatoes radishes rutabaga seaweed spinach sprouts tomatoes (cooked) turnips turnip greens watercress	VEGETABLES corn cucumbers olives pumpkin squash sweet potatoes tapioca tomatoes (raw) yams zucchini
GRAINS AND LEGUMES adzuki beans amaranth arrowroot barley barley basmati rice buckwheat chickpeas corn flour couscous durham flour granola jackbeans kidney beans lentils lentils (black) lima beans millet miso mung beans oat bran oats (dry, small amounts) polenta quinoa rye split peas tapioca toasted bread	GRAINS AND LEGUMES brown rice corn oatmeal pasta semolina soy sourdough bread tempeh tofu wheat white rice whole wheat wild rice yeasted bread
DAIRY buttermilk lassi (small amounts) skim milk warm, spiced milk	DAIRY butter cheeses cold milk cream ice cream sour cream yogurt
NUTS AND SEEDS almonds (small amounts) charoli nuts chia seeds flax seeds pecans (small amounts) pine nuts (small amounts) pumpkin seeds	NUTS AND SEEDS brazil nuts cashew nuts chestnuts hazelnuts macadamia peanuts pistachio nuts poppy seeds sunflower seeds walnut
OILS almond oil (small amounts) flax seed oil (small amounts) ghee (small amounts) mustard oil (small amounts) olive oil (small amounts) pumpkin seeds oil (small amounts) sesame oil (small amounts) sunflower oil (small amounts)	OILS avocado oil canola oil castor oil coconut oil corn oil margarine palm oil peanut oil safflower oil soy oil
BEVERAGES ajwan tea aloe vera juice anise tea apple juice (diluted with water) basil tea blackberry juice (diluted with water) borage tea burdock tea cardamom tea carrot juice chai chamomile tea chicory tea chrysanthemum tea cinnamon tea cinnamon tea clove tea corn silk tea cranberry juice (diluted with water) dandelion tea elderflower tea eucalyptus tea fennel tea fennel tea fenugreek tea ginger tea ginseng tea grape juice (diluted with water) hibiscus tea hops tea jasmine tea juniper tea lavender drinks lavender tea lemon balm tea lemonade lemongrass tea nettle tea peach juice (diluted with water) pear juice (diluted with water) peppermint tea pomegranate juice (diluted with water) raspberry tea red clover tea rose hip saffron tea sage tea sage tea strawberry leaf tea thyme tea turmeric milk turmeric tea violet tea wheatgrass juice wintergreen tea yarrow tea	BEVERAGES alcohol almond milk chocolate milk cold drinks comfrey tea dairy drinks licorice root tea mango juice marshmallow tea melon juice oat straw shakes smoothies undiluted fruit juices vanilla tea watermelon juice
SWEETENERS barley malt honey (small amounts) stevia	SWEETENERS agave syrup brown sugar fructose maple syrup molasses raw sugar sucanat sugar cane white sugar
SPICES ajwan allspice anise asafoetida basil bay leaf black pepper caraway cardamom cayenne cinnamon cloves coriander cumin dill fennel fenugreek garam masala garlic ginger marjoram mustard seeds oregano paprika parsley peppermint pippali (black pepper) rosemary saffron sage spearmint tarragon thyme turmeric wintergreen	SPICES nutmeg rose water salt vanilla

Ennealogy Path 1 – The Primum Diet

Psychic Number 1 (SUN) Pitta

Number 1 people generally have a dominant bilious pitta temperament, also pay close attention to mixed temperament.
1’s have a strong build, they always have problems with their circulatory system and are advised to to use foods that purify the blood.
Use sesame or almond oil to massage the body and maintain good blood circulation. Exercises that enhance their circulation is useful to them.
They should avoid foods that increase their acidity and need to maintain an alkaline blood chemistry.
Its recommended that they should avoid oily foods, fish, meat, wine, yogurt and whey; they also should not eat late hours in the evening.
powdered rubies aids in their weak period while powdered pearls keeps their body chemistry alkaline.
Fasting all day on sunday and eating salt free fasting foods, using lemon water to fast for 3 days aids in the purification of the blood.

List of Alkaline and acidic forming foods

Acidic

Mandarin orange,pineapple, date, fig, plum
String bean, anchovy, tomato, mushroom, eggplant etc

Alkaline

Grapes, cherry, squash, mango, litchi fruit etc
carrot, cucumber, celery, spinach, pumpkin, sweet potato

Pittas should focus on detoxing and cleansing of the blood and liver

Pitta season is from late spring into early fall. Elements of Fire & Earth

Qualities to Reduce: hot, light, dry

Tastes to Maximize: sweet, bitter, astringent

The Sweet Taste .:. earth + water …is heavy, moist, and cool. This increases Kapha and decreases Vata and Pitta. Examples are nuts, grains, oils, meats, and most dairy.

The Bitter Taste .:. air + ether …is light, dry, and cool. This increases Vata and decreases Pitta and Kapha. Examples are leafy greens and herbs such as goldenseal and turmeric.

The Astringent Taste .:. earth + air …is dry and cool. This increases Vata and decreases Pitta and Kapha. Examples are most beans, cranberries, and pomegranates.

Tastes to Minimize: salty, pungent, sour

The Salty Taste .:. fire + water …is heavy, moist, and hot. This increases Pitta and Kapha and decreases Vata. Examples are sea salt, sea vegetables, and seafood.

The Pungent Taste .:. fire + air …is light, dry, and hot. This increases Pitta and Vata and decreases Kapha. Examples are chili peppers, ginger, and black pepper.

The Sour Taste .:. fire + earth …is heavy, moist, and hot. This increases Pitta and Kapha and decreases Vata. Examples are pickles and fermented foods such as yogurt.

Diet for pitta in Spring

Other good eating practices include:

Introduce cooling, refreshing foods into your daily diet. Take some Pukka Herbs Aloe Vera just before each meal
Pittas favor foods that are sweet, bitter or astringent and, therefore, more cooling
Reduce foods that are spicy, salty or sour and avoid pungent foods – all of which will encourage heat
Avoid stimulants, dairy and highly fatty or processed foods (these take more energy to break down and pressurize the digestive system)

Diet for pitta in summer

Diet for pitta in Fall

Pitta favor foods that are sweet, bitter or astringent and, therefore, more cooling
Reduce foods that are spicy, salty or sour and avoid pungent foods – all of which will encourage heat and only build on the heat accumulated during the summer months
Avoid stimulants, dairy and highly fatty or processed foods (these take more energy to break down and pressurize the digestive system)
Practice exercises that are cooling, regulating and balancing. For a pitta these can be Moon Salutations and shoulder stands
Herbs to help calm the fire of pitta are those that are characteristically cooling, calming and anti-inflammatory.
Remember that you want to help to body release excess heat without causing it to become too cold, so during the autumn months Pitta types can tolerate slightly warmer but anti-inflammatory herbs such as turmeric and fennel

Diet for pitta in Winter

Usually, those with a pitta dosha should favor foods that are sweet, bitter or astringent and, therefore, more cooling. This is still relevant during the winter, but it’s important to reduce fridge-cold and raw foods during this time of year and stick to warm, cooked foods and drinks that will keep your inner fire burning. This is essential for maintaining a balanced metabolism.
Reduce foods that are very hot and spicy such as chili and ginger, all of which will encourage accumulation of heat and extra pitta.
Avoid stimulants, dairy and highly fatty or processed foods; these take more energy and heat to break down and can pressurize the digestive system.
Herbs to help calm the fire of pitta are those that are characteristically cooling, calming and anti-inflammatory. In the winter months, care needs to be taken not to completely extinguish your inner fire, so it’s important to keep a little heat circulating.
Remember, that you want to help the body release excess heat without causing it to become too cold.

Pitta Food List

Grains

It is best to eat these as a cooked grain or as an unyeasted bread. Small amounts of yeast breads are all right. Grains should make up a large portion of the diet.

Best:* barley, white basmati rice, millet, oats, white rice, wheat, whole wheat, quinoa

Small Amounts:* brown rice (only in acute pitta conditions, otherwise it can be used often)

Minimize:* buckwheat, corn flour

Dairy

It is best to use raw or organic and non-homogenized milk. Milk should be taken warm with a small amount of spice such as fresh ginger, cardamom, or fennel.

Best:* unsalted butter, cottage cheese, cream cheese, ghee, milk

Small Amounts:* hard non-salted cheeses

Minimize:* buttermilk, salted cheeses, sour cream, kefir, cultured milks, yogurt

Nuts and Seeds

These should be eaten lightly dry-roasted to assist digestion and be only very lightly salted, if at all. Nut butters, except for peanut, may also be eaten.

Best:* coconut, sunflower, pumpkin seeds

Small Amounts:* pinon nuts, sesame seeds

Minimize:* almonds, Brazil nuts, cashews, filberts, macadamia nuts, pecans, pistachio, peanuts, and any other nut not mentioned

Condiments

Condiments can be used to add one of the tastes to a meal or to balance out any heating or cooling qualities of a dish.

Best:* carob sweetened with the “Best” sweeteners noted

Small Amounts:* mayonnaise, sweet mustards

Minimize:* chocolate, salt, vinegar

Oils

Healthy oils are very important and should be used abundantly if the skin is dry. They alleviate dryness and are generally heavy and nourishing.

Best:* Ghee, olive oil, coconut

Small Amounts:* avocado, corn, non-GMO soy, sunflower

Minimize:* almond, flaxseed, mustard, peanut, safflower, sesame

Fruits

Sweet and ripe fruits are best. Avoid sour fruit.

Small Amounts:* apricots, bananas (very ripe only), cherries, grapefruit, oranges, pineapple

Minimize:* All sour fruits, such as sour oranges (mandarin), sour pineapple, sour plums, papaya, olives, tangerines, and all unripe fruit

Vegetables

Small Amounts:* avocado, beets, carrots, corn, eggplant, garlic (well cooked), parsley, potatoes, spinach, sweet potatoes, vineripened tomatoes

Minimize:* chilies, hot peppers, mustard greens, onion (raw), radishes, tomato paste, tomato

Meats

If you choose to eat meat, limit consumption to 2–3 times per week, and eat it at lunch.

Best:* chicken, egg whites, fresh water fish (trout), turkey

Small Amounts:* beef, duck, egg yolk, lamb, pork, sea fish, venison, any other red meat

Minimize:* none

Spices

Best:* cardamom, chamomile, cilantro, coconut, coriander, cumin, dill, fennel, lemon verbena, peppermint, saffron, spearmint, turmeric

Small Amounts:* basil, bay leaf, black pepper, caraway, cinnamon, fenugreek, garlic (cooked), ginger (fresh), rosemary

Minimize:* anise, asafoetida, calamus, Cayenne pepper, cloves, garlic (raw), ginger (dry), horseradish, hyssop, marjoram, mustard seeds, nutmeg, oregano, poppy seeds, sage, star anise, thyme

Legumes

Use legumes that have been soaked for as long as possible prior to cooking. Cook legumes with hing to aid digestion.

Best:* black lentils, chickpeas, mung beans, split peas, soybeans (soy products), tofu

Small Amounts:* aduki beans, kidney beans, navy beans, pinto beans

Minimize:* red and yellow lentils

Beverages

These are best taken at room temperature or warm and never cold.

Best:* Bitter and astringent herb teas such as alfalfa, chicory, dandelion, hibiscus, and strawberry leaf. Milk, wheat grass juice. Pitta tea.

Small Amounts:* Chai tea or black tea, fruit juice diluted with one-half water

Minimize:* alcohol, carbonated water, coffee, sweet fruit juices, spicy herb teas, soft drinks, tomato juice

Sweeteners

Overuse of any sweetener will eventually cause an imbalance.

Best:* maltose, maple syrup, rice syrup

Small Amounts:* dextrose, fructose, raw honey, table sugar

Minimize:* molasses, raw sugar Avoid Always avoid these foods: margarine, canola, GMO anything (ie: soy, corn, etc.), agave nectar, high fructose sweeteners, grapeseed oil, soda, CAFO Meats

PREFER	AVOID
FRUITS apples (sweet) apricots avocado bananas (ripe) blackberries blueberries cantaloupe cherries (sweet) coconut cranberries dates figs gapefruit (red) grapes guavas kiwi (sweet) lemons (small amounts) longan lychees mangoes (ripe) melons nectarines oranges (sweet) papaya (sweet) pears persimmons pineapples (sweet) plums pomegranate prunes raisins (soaked) rambutan raspberries strawberries tangerines (sweet) watermelon	FRUITS apples (sour) bananas (unripe) cherries (sour) grapefruit (yellow) kiwi (sour) limes mandarins mangoes (green) oranges (sour) papaya (sour) peaches pineapple (sour) plums (sour) rhubarb soursop tamarind tangerines (sour)
VEGETABLES alfalfa sprouts artichokes arugula aspargus bean sprouts beets (cooked) bell peppers bitter melon bok choy broccoli brussel sprouts burdock root cabbage carrots (cooked) cauliflower celery chard cilantro collard greens corn cucumber dandelion greens endive fennel stalks green beans jerusalem artichokes jicama kale kohlarbi leeks lettuce mushrooms mustard greens okra olives (black) onions (sweet and cooked) parsley parsnips peas potatoes pumpkin purslane radicchio rutabaga seaweed sprouts squash (all kinds) sweet potatoes taro root watercress wheatgrass yams zucchini	VEGETABLES beets (raw) carrots (raw) chili peppers daikon eggplant horseradish mustard greens olives (green) onions (raw) radishes spinach tomatoes turnip greens turnips
GAINS AND LEGUMES adzuki beans amaranth barley basmati rice black beans black eyed peas chickpeas couscous durham flour fava beans kamut kidney beans lentils (black) lima beans millet mung beans mung dl navy beans oat bran oats (cooked) pinto beans quinoa rice cakes sago seitan soybeans spelt split peas tapioca tempeh wheat wheat bran white beans white rice whole wheat wild rice	GAINS AND LEGUMES brown rice buckwheat corn flour dry oats ganola kidney beans lentils (red, green and yellow) tur dal urad dal
DAIRY butter (unsalted) buttermilk cheeses (unsalted) cottage cheese cream cheese ice cream (during summer) lassi milk paneer skim milk	DAIRY butter (salted) cheeses (salted) cultured milk kefir sour cream yogurt
NUTS AND SEEDS almonds (soaked annd peeled) charoli nuts chia seeds flax seeds poppy seeds pumpkin seeds sunflower seeds	NUTS AND SEEDS brazil nuts cashews hazelnuts macadamia peanuts pecans pine nuts pistachio psyllium seeds sesame seeds
OILS avocado oil coconut oil corn oil flax seed oil ghee olive oil primrose pumpkin seed oil sunflower oil walnut oil	OILS almond oil margarine mustard oil peanut oil safflower oil sesame oil
BEVERAGES almond milk aloe vera juice anise tea apple juice (diluted with water) apricot juice (diluted with water) basil tea borage tea burdock tea cardamom tea chai chamomile tea cherry stem tea chicory tea chrysanthemum tea cinnamon tea clover tea comfrey tea corn silk tea cranberry juice (diluted with water) cranberry tea dandelion tea elderflower tea fennel tea fresh ginger tea hibiscus tea honeysuckle tea hops tea jasmine tea lavender drinks lavender tea lemon balm tea lemongrass tea licorice tea marshmallow tea mint tea nettle tea peppermint tea pomegranate juice (diluted with water) raspberry juice (diluted with water) raspberry tea rice milk soy milk strawberry juice (diluted with water) strawberry leaf tea turmeric milk turmeric tea verbena tea violet tea wheatgrass juice wintergreen tea	BEVERAGES ajwan tea alcohol anise tea black tea cashew milk coffee dry ginger tea green tea lemonade lime juice sage tea smoothies tamarind juice thyme tea tomato juice undiluted fruit juices
SWEETENERS barley malt syrup dextrose fructose maltose maple syrup raw cane sugar raw honey (uncooked) rice syrup stevia	SWEETENERS agave syrup jaggery molasses white sugar
SPICES basil bay leaf black pepper (small amount) caraway cardamom cilantro cinnamon coriander seeds cumin curry leaves dill fennel fenugreek ginger (fresh) lemongrass mint mint neem leaves oregano parsley peppermint rose water rosemary saffron spearmint turmeric vanilla	SPICES ajwan allspice anise asafoetida cayenne cloves garlic ginger (dry) marjoram mustard seeds nutmeg paprika pippali (long pepper) sage salt thyme

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Psychic Number 3 (JUPITER) Kapha Dosha

Diet for kapha in Spring

Diet for kapha in summer

Diet for kapha in Fall

Diet for kapha in Winter

The key seasons at which a kapha is most at risk are the cooler, wetter months during winter and early spring.

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Diet for kapha in summer

Diet for kapha in Fall

Diet for kapha in Winter

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Diet for kapha in summer

Diet for kapha in Fall

Diet for kapha in Winter

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Diet for kapha in Winter

The key seasons at which a kapha is most at risk are the cooler, wetter months during winter and early spring.

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