Ayurveda and Professional Ayurvedic treatment

Introduction to Ayurveda

Introduction to Ayurveda

Introduction to Ayurveda

Introduction to Ayurveda



Herbs and Foods to Balance Vata Imbalance

Fruits: Balancing: Sweet fruits are balancing, like Apricots, Avocado, Bananas, Berries, Dates, Fresh Figs, Grapefruit, Grapes, Kiwi, Lemons, Mango, Melon, Oranges, Papaya, Peaches, Pineapple, Plums, Strawberries.
Aggrivating: Any dried fruits.
Vegetables: Balancing: Cooked vegetables are most balancing: Artichoke, Asparagus, Beets, Carrots, Cucumber, Green Beans, Leeks, Mustard Greens, Okra, Olives, Onion, Parsnip, Potato, Squash, Watercress, Zucchini.
Aggrivating: Avoid raw vegetables.
Grains: Amaranth, Oats, Rice, Wheat, Wild Rice
Legumes/Nuts: Adzuki beans, Almonds, Black lentils, Brazil Nuts, Cashews, Flax, Hazelnuts, Mung beans, Peanuts, Pecans, Pine Nuts, Pistachios, Pumpkin, Red lentils, Sesame, Soy cheese, Soy milk, Sunflower, Tofu, Walnuts
Herbs: Brown Rice Syrup, Honey, Maple Syrup, Molasses, other sweeteners than White Sugar, Allspice, Almond Extract, Anise, Basil, Bay Leaf, Black Pepper, Caraway, Cardamom, Cayenne, Chamomile, Cinnamon, Cloves, Coriander, Coconut, Cottage Cheese, Cumin, Dill, Fennel, Garlic, Ghee, Ginger, Mustard, Nutmeg, Onion, Oregano, Parsley, Peppermint, Poppy Seeds, Rosemary, Sage, Spearmint, Spirulina, Tamarind, Tarragon, Thyme, Pickles, Salt, Seaweed, Soy Sauce, Turmeric, Vanilla.
Dairy: Buttermilk, Cow's Milk, Cheese, Goat's Milk, Goat Cheese, Yogurt. All in moderation.

Vata Type     Pitta Type     Kapha Type
Vata Foods     Pitta Foods     Kapha Foods
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