After posting the kitcheri recipe yesterday, I had a few people contact me and ask what vegetables are best for them, according to their dosha (vata, pitta and kapha). Ayurveda is all about individual differences. We are each unique, and have unique needs. There’s a saying in Ayurveda that “everything is right for someone, nothing is right for everyone.” So what does that mean for you?
According to Ayurveda, you should always make food and other lifestyle and therapeutic choices according to your dosha, in particular, your current state (vikruti). This will allow for optimal balance. To determine this, it’s best to see an Ayurvedic practitioner. If you do know which dosha needs balancing, the below information will help you determine which are your best vegetable choices – and which to avoid. If you aren’t sure, the tridoshic list may be best for you.
And remember: organic is always the best choice! Bon Appetit!
Best: Avocado, beets, carrots (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. The following may be eaten uncooked with a creamy or oily dressing: lettuce, spinach, and any leafy green (occasional use only and with a spicy heavy dressing)
Avoid: Alfalfa sprouts, artichokes (unless served with a butter-lemon sauce), asparagus, bean sprouts, Brussels sprouts, cabbage (even cooked), raw vegetables, snow peas
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, vine-ripened tomatoes
Avoid: Chilies, hot peppers, mustard greens, onion (raw), radishes, tomato paste, tomato sauce and any hot or pungent vegetable
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
Avoid: Beets, cucumber, eggplant, okra, squash (all), sweet potatoes, water chestnuts, zucchini
Best: Bean sprouts, cauliflower, parsley, potatoes, sunflower sprouts
Small Amounts: Alfalfa sprouts, artichokes, asparagus, avocado, beans (green), beets, bitter melon, broccoli, Brussels sprouts, cabbage, carrots, celery, cilantro, corn, cress, cucumber, eggplant, garlic (cooked), Jerusalem artichoke, kale, leeks, lettuce, mushrooms, mustard greens, okra, onion, peas (sweet), peppers (bell and green), pumpkin, radish, seaweed, spinach, squash (yellow, acorn, winter), tomatoes (sweet), turnips
Avoid: Hot chili peppers
By Marisa Laursen, C.A.S., P.K.S., A.Y.T., Faculty at the California College of Ayurveda. Vegetable list provided by the California College of Ayurveda.