Yoga y Ayurveda
Yoga y Ayurveda
Yoga y Ayurveda
Trupti Gokani, MD
1332 Waukegan Road
Glenview, IL 60025
2245211212
Gokani@Optimalmindcoaching.com
Introduction ......................................................................................3
Part 1: What is in a Diet? How to Eat for Your Mind-Body Type …………7
© 2015 Zira Mind and Body Feel Great and Lose Weight the Ayurvedic Way 2
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Acknowledgements
For the many who know the authentic me, they realize that my true passion comes
from eating food that is energizing and healthy. I love spices and flavors combined
in unique ways.
I would like to give deep thanks to Jackie Rossbach, my research assistant who
put great efforts into organizing and writing many of the topics in the Part 1 of
this book. The two people I would like to first acknowledge are my mother and
my mother-in-law. Both of them have shown me not only how to enjoy Indian
food in unique ways, but have emphasized the importance of eating at home
and preparing meals from scratch.
I thank my family, my husband, Binal, and my two children, Ariya and Arman, for
allowing me to delve into the health benefits of food by cooking meals that are
healthy and supporting me through this journey.
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2 Introduction
If you do not know your type, or have no clue what a dosha is, please first visit
www.ziramindandbody.com and learn your specific doshic type based on your current state. This is
your unique mind-body state. There will be exceptions or recommendations with each recipe to help
pacify certain dosha imbalances.
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After I completed my neurology training, I spent a few years studying Ayurveda. After I finished my
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certification in ayurveda, I decided to empower my patients and mysefl with this knowledge. In
ayurveda, the path to healing the body begins with changing your diet. Foods are considered healing
and therapeutic. Healing the digestive system is the first step to healing the mind and body.
Here is where I faced a problem, and it was not an easy one to handle in my busy practice. In between
prescribing medications, supplements and performing injections, I needed to find time to educate on
diet.
I understand the challenges to eating well. Many of you are busy with kids, family and work, and are not
equipped to prepare meals at home based on their lack of time and knowledge needed to create
satisfying dishes. When meals were carefully chosen and prepared, we were surprised with how they
often defied ayurvedic principles of healthy eating. Well intentioned patients who thought they were
doing the right thing by eating salads, increasing protein and avoiding sugars, for example, were still
feeling tired, moody and stricken with headaches.
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2 Why was this happening?
After practicing for over ten years, here is what I found:
Issue #1 Most of us were not taught how to eat for our Mind-Body (Dosha) type.
Solution We will address this unique approach in a simplified fashion in this book. Each of you will
do a basic dosha quiz and use that as your guide during this book. You will understand
how to evaluate foods based on their tastes and determine how to use taste to guide you
in food selection.
Issue #2 The time element to preparing meals. The idea of cooking a meal may be foreign to many
and even scary for some of you! Growing up with fast foods or processed foods may be
the rational for some. For many of you, you may have had wonderful exposure to home
cooked meals, but the current pace of your life may be too busy to prepare healthy
meals. Don’t worry, I get it…
Solution This book is meant to be an easy introduction to quick and easy meals. The goal is to
have you practice the 15 recipes in this book, then advance on when you are ready for
more! My goal is to expose you to the 6 tastes and allow you experience cooking in an
ayurvedic fashion.
Solution We will teach you the principles. These principles may seem very simplistic at first
glance. Please keep in mind that many of these principles are based on thousands of
years of knowledge on how our bodies best process and absorb the foods we eat. Do not
ignore these principles. The first step to healing begins with honoring these principles,
and that is why I have presented them first. Do not move on until you can incorporate
some of these principles into your daily lives.
Do your Dosha Quiz, if you have not done so. Visit www.ZiraMindandBody.com or read more about
doshas in my book, The Mysterious Mind: How to Use Ancient Wisdom with Modern Science to Heal
Your Headaches and Reclaim Your Health.
Are you a combination? Visit the blog section of my website to learn how to interpret the results.
© 2015 Zira Mind and Body Feel Great and Lose Weight the Ayurvedic Way 6
Part 1: What is in a Diet?
How to Eat for Your Mind-Body Type
© 2015 Zira Mind and Body Feel Great and Lose Weight the Ayurvedic Way 7
It is challenging nowadays. With the many diets and food restrictions that are recommended, which one
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are you supposed to follow? Here we will review the various options and food restrictions that you need
to be familiar with to help your neurological condition.
Migraine-Triggering Foods
For the many of you who have migraines, here are some foods you should consider avoiding.
Do this ONLY if they trigger your headaches.
Tyramine is an amino acid found in the body that also forms naturally during the breakdown of
the proteins in aged and fermented foods. Increased levels of Tyramine in the body from a diet
high in Tyramine can result in cluster headaches or migraines, as well as other common
symptoms like nausea, sweating, increased heart rate, and dilated pupils. Below is a list of
some foods that contain high levels of Tyramine:
Aged cheese: Blue Cheese, Brie, Cheddar, Feta, Gorgonzola, Mozzarella, Muenster, Parmesan,
Swiss, Processed cheese
Alcohol: Red wine (more than white wine), beer (also contains gluten) champagne
-likely due to preservatives but also impairs liver detoxification
Processed Meats, Poultry and Fish: Smoked, dried or cured meats, deli and lunch meats, hot
dogs, sausage, bacon, salami, beef-jerky, sardines
-likely due to preservatives
Canned and pickled foods: Olives, pickles, sauerkraut, canned soups, veggies, etc
- cans have aluminum which is not good for the brain, preservatives
Soy products and other beans: Soy sauce, teriyaki, tofu, miso soup, broad (fava) beans
- fermented soy may be healthier, but can increase pitta state
Fruits Citrus fruits: Other Chocolate (contains theobromine, phenylethylamine and caffeine),
some nuts (including nut butter), sourdough bread, left-overs (contain histamine)
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1. Alcohol
Alcohol consumption alters blood vessel tone and impairs liver detoxification. When vessels
expand in the brain this can cause headaches. Darker liquors and red wine that contain
tyramine are the most common migraine triggers. Tyramine can induce the release of certain
neurotransmitters. Typically people who are prone to headaches or migraines can develop a
headache within an hour or less after consuming alcohol. For some, even the smell of alcohol
can be a trigger for headaches. Exposure can lead to a series of headaches that can last a few
hours or even days. Alcohol also causes dehydration and depletion of magnesium, which
typically is the source of the hangover headache people experience several hours after
drinking or the following day. Since alcohol has been known to deplete magnesium, which can
lead to headaches, it is important to take magnesium daily to prevent headaches from
occurring with alcohol exposure. Per our research, European wines without preservatives are
less likely to trigger a headache.
2. Food Additives
Food Additives, such as nitrates, aspartame, other artificial sweeteners, food coloring, yeast
extracts and MSG (monosodium glutamate) can cause headaches to occur within 20-30
minutes after consumption. These can be hidden so please read labels carefully. These types
of headaches are described as pain across the front or sides of the head, and can feel
different than a typical migraine. With these attacks, one may experience dizziness, chest
pressure, a burning sensation in the chest or neck, and/or flushing of the face. Generally
headaches will cease with the elimination of food additives in one’s diet.
3. Cold Foods
Cold Foods, like ice cream can cause “brain-freeze” type headaches. These headaches
happen more frequently when a person is over-heated and then consumes a very cold food or
beverage. Be careful not to shift your dosha from Pitta to Vata too quickly. In the first 30-60
seconds after consumption a sharp pain will set on in the middle of the forehead and can last
up to two minutes. Sharp pain signifies Vata discomfort. This can be the start of a more
severe migraine for people prone to migraines that can last several minutes to hours.
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4. Caffeine
Caffeine is a stimulant used in many medications to treat headache symptoms, however, the
overconsumption of caffeine in pill form, coffee, tea, chocolate, and other caffeinated
beverages and foods can cause rebound headaches. Caffeine should be used cautiously and
under doctor supervision if you have headaches. If you have chronic headaches, caffeine
should be eliminated from the diet to ensure you are not in rebound. Once the caffeine wears
off from first consumption, the body goes through withdrawal. Withdrawal can last until more
caffeine is consumed or for people who are weaning off the drug completely it can last several
days to weeks. Caffeine headaches are usually described as starting behind the eyes and
moving towards the front of the head.
Remember Excedrin migraine has caffeine, too. Caffeine can have a negative impact on the
adrenal glands thus one must caution if in adrenal fatigue.
5. Dairy
Milk, yogurt and especially cultured products
like sour cream, cottage cheese, and buttermilk
can cause headaches due to its pro-
inflammatory effects. Make sure the dairy you
consume is not from cows injected with growth
hormone.
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2 Understanding the Diets
Raw Food Diet
Description:
Followers of the raw food diet believe that when foods are cooked above 118 degrees Fahrenheit their natural
enzymes are destroyed. Also, depending on the method of cooking, raw foodies believe that cooking causes
chemical reactions, whose toxic bio-products can be destructive to your health.
Foods:
Benefits:
Many of the health benefits people experience from eating raw include
increased energy from the natural enzymes, better sleep and less sleep
required, weight loss, better digestion, more regularity in bowel movements
from the increased fiber that raw foods contain, improved immunity from
vitamins and antioxidants, and improved mental clarity.
As you will see in the Ayurvedic section, raw foods are beneficial in limited
amounts for Pitta or Kapha types or those on a cleanse, but eating solely
raw foods can be very Vata provoking. This diet can lead to a feeling of
‘ungroundednessl, lack of focus, restlessness, constipation, gas and
bloating for some.
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Vegan Diet
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Description:
The vegan diet is a vegetarian diet that avoids the consumption of any food containing animal products,
including eggs, dairy, and all other foods that include ingredients derived from animals. Many Vegans do not want
to eat animals or animal products for ethical reasons and some believe that animal proteins contain hormones
that are not meant for human consumption. The belief is that eating these foods with animal hormones may
increases the likelihood of developing cancer, heart disease, diabetes, and other illnesses and disorders.
Foods:
Vegans eat plant-based foods such as fruits, vegetables, whole grains, legumes (including beans and peas), nuts
and nut butters, seeds, breads, and soy. Sometimes for protein, soy may be consumed multiple times per day or
week. With the increasing awareness of veganism, many products can be found at local grocery stores that
replace animal-derived ingredients with plant- based ingredients which have made it more convenient to follow
this diet.
Benefits:
Some of the health benefits from the vegan diet include improved cardiovascular health from the reduced
consumption of saturated fats that typically come from eating meat and dairy. Meat also increases acidity in the
body thus avoiding meat and dairy allows the body to be in a more alkaline state that many believe is healthier.
Also, this diet leads to an increase in carbohydrates and antioxidants, which produces more energy. Antioxidants
are believed to help protect your body from some cancers, lowered blood pressure from high consumption of
whole grains, lowered cholesterol, and increased vitamin C, D, E, fiber and potassium levels for better digestion
and immunity.
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Mediterranean Diet
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Description:
Foods:
The guidelines for eating a Mediterranean diet are as follows: One should base each meal on fruits, vegetables,
whole grains, olive oil, beans, nuts, legumes, seeds, herbs and spices. At least twice a week fish and seafood can
be consumed. Cheese, yogurts, and other dairy products, as well as red wine can be eaten daily to weekly in a
low to moderate consumption. Poultry and eggs can be eaten moderately throughout the week, while sweets and
meats should be eaten sparingly, red meats in particular just a two to three times per month. The Mediterranean
diet also emphasizes the importance of being physically active and enjoying meals with others.
Benefits:
The Mediterranean diet is high in monounsaturated fats, which is known to lower cholesterol, hypertension,
inflammation, and blood sugar levels. The daily consumption of fruits, vegetables, and red wine give the body
antioxidants for protecting against cancer and other illnesses and conditions, as well as a high level of fiber for
proper digestion, and vitamins to strengthen the immune system. A healthy balance of these types of foods has
been known to prevent cardiovascular disease, diabetes, obesity, and cancer.
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Paleolithic Diet
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Description:
Foods:
Paleolithic dieters eat unprocessed whole foods, such as lean meats, poultry, fish, eggs, vegetables (including
root vegetables and squash), fruits, nuts, seeds, mushrooms, fresh and dried herbs, spices, and good fats like
coconut oil, olive oil, and clarified butter. Unlike several other diets, the paleolithic diet avoids eating grains or
legumes of any kind and vegetable seed oil like soybean, peanut or corn oil. The paleo diet consists of a daily
consumption of meat, poultry, or fish.
Benefits:
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Vegan Diet
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Description:
The anti-inflammatory diet is known for healing the body by controlling inflammation in the body based on the
foods you eat. It focuses on eating a variety of healthy, unprocessed foods that have anti-inflammatory
properties. The diet eliminates foods that are pro-inflammatory, such as Omega-6 fats found in processed foods
and in certain oils such as corn, peanut, soybean, and sunflower oil. The diet also eliminates trans-fats and
refined carbohydrates. If you are prone to specific allergies say to dairy or wheat, these should also be eliminated
from your diet. Followers of the anti-inflammatory diet say that inflammation in the body is what causes disease
and poor health.
Foods:
The anti-inflammatory diet is similar to that of the Mediterranean diet. It stresses the importance of eating healthy
Omega-3 fats found in fish, olive oil, avocado, and nuts. It recommends a low intake of protein from animal meat
as well as whole fats from dairy. You should have a good source of whole grains, legumes, and plenty of fresh
fruits and vegetables. The anti-inflammatory diet emphasizes the importance of using anti-inflammatory spices
and herbs that contain phytochemicals, such as ginger, turmeric, black pepper, cayenne pepper, cinnamon, basil
and rosemary, to name a few.
Benefits:
The anti-inflammatory diet is not necessarily a weight loss diet; although you will most likely experience weight
loss if this is a big step away from your previous diet. It focuses on overall optimal health and a life of longevity.
The anti-inflammatory advocates say that excess inflammation in the body can lead to poor health, allergies, and
disease. By eliminating foods that cause inflammation and by consuming more foods, spices, and herbs that
fight inflammation many disorders can be prevented. Some of these disorders include allergies, arthritis,
headaches, appendicitis, Alzheimer’s, heart disease, and several types of cancer.
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2 Why I Love the Ayurvedic Diet
Description:
The Ayurvedic diet is based on 5000 year old science that recommends foods based on your body constitution.
The belief is that all living plants and animals have a specific nature of air, space, fire , water and/or earth
elements. Certain fruits or vegetables have more fire element, while others have more water element. We should
eat foods that balance our own unique elements For those who are fire types, for example, eating fire foods may
increase fire symptoms in the body. The goal is to eat to balance your nature. Food is truly medicine as if you eat
in the right way, you will keep your mind and body in balance. With this sytem, you can follow elements of a
vegan, paleo, vegetarian or anti-inflammatory diet and still follow ayurvedic principles. In addition to the types of
foods one should eat, there are principles of eating that all should follow whilc following this diet.
Most disease is due to Vata imbalance. Remember that the Vata, wind
state can increase the Fire state. Thus all of these recipes will balance
all three states.
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Guidelines for all Dosha Types:
Think how bad it’s going to make you feel rather than how good it will taste!
Extra Pearls:
• Keep moving during day—don’t say in a fixed position
• Keep sipping on CCF (Cumin, Coriander, Fennel) tea
• Go to bed on time- 10pm bedtime and 6 am wake up
• Sleep during 10pm-2am decreases Pitta fire
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2 Vata Dosha Balancing Guidelines and Foods
Vata dosha types, with their tendency to get “windy” and “cold”, need to avoid foods that are cold and dry.
Vata is the wind or space element, like winter. The characteristics of someone who is
predominately Vata are being of small frame, having drier hair and skin, may be described as
flighty or in the habit of moving from one thing to the next quickly. Too much Vata provoking
elements in one’s diet and lifestyle will lead to imbalance, which can be seen in the following
ways: fast heart rate, shortness of breath, dry skin and hair, poor blood circulation to hands
and feet, forgetfulness, anxiety, constipation, and restlessness. Some of the more severe
conditions of prolonged Vata imbalance are arthritis, hypertension and heart palpitations. To
avoid an imbalance in Vata, the below lists foods and habits to reduce or avoid.
Foods to Avoid:
• In General - light, dry and crunchy foods, cold bitter and astringent tastes
• Dairy – soy milk, other dairy is OK - organic, low-fat recommended and
consume at room temperature if possible
• Vegetables – astringent and bitter veggies like green leafy vegetables,
peas, potato, broccoli cauliflower, cabbage, celery, squash, sprouts,
ripened eggplant, onion, radish, tomatoes and raw vegetables
• Fruits – unripe, dry and light fruits like guava, cranberries, apples and pears
• Legumes - all except yellow mung beans and red lentils
• Grains - Barley, corn, millet, rye, buckwheat, raw oats
• Nuts & Seeds – peanuts
• Sweeteners - White or any processed sugar
• Spices - Cayenne, chili peppers and other very hot spices
Habits to Avoid:
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Habits to Do:
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For Vata types, Favor sweet, sour, and salty tastes to keep the dosha in balance. Minimize bitter,
astringent, and spicy (hot) tastes.
Fruits: all ripe sweet, juicy fruits; apricots, avocado, banana, berries, cherries, grapefruit, grapes,
guava, kiwi, lemons, limes, melons, mangoes, oranges, papaya, peaches, pineapple, plums,
pomegranate, tangerines, strawberries.
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Dried fruits (such as dates, figs, raisins, and prunes) should be soaked in water until soft
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before eating; Apples and pears only if sweet and juicy or stewed (cooked) since they have
a cold/dry nature
Vegetables: artichokes, beets, bok choy, carrots, cucumber, green beans, radish, squash,
sweet potato, tomato, zucchini, small amounts of raw greens and cauliflower is ok
Dairy: butter, cream, ghee, milk (boiled and served hot as it becomes more digestible),
yogurt, soft non-aged cheeses (such as ricotta, cottage cheese and cream cheese), panir
(homemade cheese from milk), sour cream
Sweeteners: all sugar cane products, molasses, date sugar, fructose, honey
Spices: All spices are good- use them! Anise, Basil, Bay leaf, Cardamom, Cinnamon, Cloves,
Coriander, Cumin, Dill, Fennel, Garlic, Ginger, Mint, Mustard seeds, Oregano, Salt
Meat (if not vegetarian): Chicken (Dark preferred), Eggs, Fish, Shrimp, Tuna , Turkey (Dark
preferred)
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2 Pitta Dosha Balancing Guidelines and Foods
Pitta dosha types, with their tendency be heated, need to monitor foods that are hot and spicy.
Pitta is the fire element, similar to Summer. People who are predominately Pitta have a
medium build, generally are muscular, speak very clearly and to the point and can be
described as being competitive. Some common symptoms one may experience when Pitta
is imbalanced are inflammation, fever, heart burn, rashes and break outs, hot flashes,
ulcers, hostility, and high levels of stress. These symptoms can lead to chronic stress, early
balding or graying, heart disease and heart attack. Like each of the doshas, it is important
to keep Pitta balanced through diet and lifestyle. Below is a list of foods and habits that can
aggravate the Pitta dosha and which should be reduced or avoided.
Foods to Avoid:
• In General - hot, pungent (spicy), salty, sour, vinegary, and acidic foods/beverages that increase
body heat, like chilies, jalepeno, peppers, cayenne, pickled foods, coffee, alcohol and soda
• Dairy - yogurt, cheese (especially aged and salty such as feta or blue cheese), sour cream
• Vegetables - acidic veggies like tomato and tomato sauce, radish, onions, hot peppers, beets,
spinach, seaweed
• Fruits - sour fruits such as grapefruit, olives, sour oranges, peaches, sour grapes, sour pineapple,
berries, prunes, lemon, lime, cherries
• Grains - corn, millet, rye, buckwheat, brown rice
• Nuts – all nuts
• Sweeteners - molasses, brown sugar, honey
• Oils - almond, corn, safflower, sesame, canola
• Spices - that provoke heat like chili pepper, cayenne, onion, garlic, mustard seeds, cloves, celery
seeds, fenugreek, catsup, mustard, asafetida (hing)
• Non-vegetarian - salt water fish, beef, pork, lamb, egg yolk
Habits to Avoid:
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Habits to Do:
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For Pitta types, Favor sweet, astringent, & bitter tastes to keep the dosha in balance.
Minimize pungent, sour & salty tastes
Grains: amaranth, barley, couscous, rice (basmat,wild,white) ,wheat, whole wheat tortillas, wheat
pastas, rice cakes, quinoa
Fruits: Apples (sweet), apricots, avocado, berries (sweet), coconut, dates, figs, grapes (red/purple),
mango, melons, oranges, pears, pineapple, plum, pomegranate, prune, raisin, watermelon.
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Vegetables: Artichoke, asparagus, bell pepper, beets (cooked), broccoli, brussel sprouts, butternut
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squash, cabbage, carrots (cooked), cilantro, corn, cauliflower, collards, celery, cucumber, green beans,
kale, leafy greens, mushroom, okra, peas, parsley, parsnips, potato (sweet or white), watercress (only
on occasion), zucchini.
Dairy: Unsalted butter, cottage cheese, cow milk and goat milk, ghee, yogurt, soft cheeses like goat
cheese, cheddar, mozzarella and Provolone.
Sweeteners: all sugar cane products, maple syrup, date sugar, fructose, honey
Spices: Basil, Cinnamon, Coriander, Cumin, Dill, Fennel, Ginger (fresh), Mint, Peppermint, Saffron
Meat (if not vegetarian): Chicken (White preferred), Fish, Turkey (White preferred)
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2 Pitta Dosha Balancing Guidelines and Foods
Kapha dosha types, with their tendency be heavy and grounded, need to monitor foods that are
heavy and mucous forming
Kapha is best described as the Earth or water element, similar to the season of Spring.
People who are primarily Kapha tend to be bigger boned, slower moving, may be soft spoken,
and their bodies retain water more so than others. You don’t want to overly indulge yourself
with foods and habits that provoke your dominant dosha. In this case, people who are
primarily Kapha do not want to overly expose themselves to foods and habits that provoke
more Kapha because this can cause one to become imbalanced. When Kapha is out of
balance one may experience symptoms such as, excess mucus, which may cause colds and
flu, difficulty waking up in the morning, feeling sluggish or foggy, having heavy, sticky bowel
movements, overeating, and feeling overly emotional or attached. These symptoms can lead
to more serious conditions like high cholesterol, heart and stomach disease. In order to keep
the Kapha dosha balanced one should avoid habits – both in diet and lifestyle – that provoke
Kapha. Below is a list of foods and habits that should be reduced or avoided completely.
Foods to Avoid:
• In General - cold, heavy foods that provoke mucus such as ice cream, popsicles, cold beverages,
as well as salty, sweet, and sour tastes
• Dairy - large quantities of dairy, especially yogurt, cream, whole milk, butter, and ghee
• Vegetables - sweet potatoes
• Fruits – rich, sweet fruit like melons, pineapple, oranges, plums, mango, coconut, apricot, bananas,
avocados
• Legumes - with a high water content such as chick peas, kidney beans, soy (tofu)
• Grains - wheat, rice, and yeasted or sourdough bread
• Nuts – all nuts
• Sweeteners - white, refined sugar and chocolate
• Spices - salt
• Non-vegetarian - excess of red meat
Habits to Avoid:
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Habits to Do:
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• Drinks should be room temperature or just slightly warm (avoid beverages that are cold)
• Avoid raw vegetables, cooked is better
• All fruits should be astringent is possible or avoid fruits if unable to choose these
• Lunch MUST be eaten daily between 11-1pm, Do not overeat or eat late
• Avoid heavy creamy dishes or dairy
• Add more spices to your foods, use them with each meal
• Avoid sugary foods or fruits
For Kapha types, Favor pungent, astringent & bitter tastes to keep the dosha in balance.
Minimize sweet, sour and salty.
Grains: Barley, Buckwheat, Cereal, Corn, Couscous, Granola, Millet, Rice (Basmati preferred),
Sprouted wheat, limited Quinoa
Fruits: Apples, Apricots, Berries, Cherries, Pears or Raisins. Other fruits in limited quantities
Legumes: Black peas, Black-eyed peas, Chick peas, Lentils, Mung beans (limited), Pinto beans, Tur Dal
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Dairy: Cottage cheese, Yogurt (Lassi style)
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Spices: All are good and this dosha needs them the most!! Cinnamon,
Coriander, Cloves, cumin, dill, fennel, ginger, mint, mustard seeds, Oregano,
parsley, peppermint, rosewater, saffron and turmeric
Meat (if not vegetarian): Chicken (White), Eggs, Fish, Shrimp, Turkey (White)
Extra Pearls:
• Soak your rice and legumes for 8 hours before cooking
• Eat to 75% full, do NOT overeat
• Chew 32 times per bite
• Always sit while eating
• NO stressful thoughts, TV or conversation while eating
• Lie on your left side after meals for 5 minutes to improve digestion
References for all of the spices and for further reading on this topic:
1) Bharadwaj, Monisha. The Indian Spice Kitchen: Essential Ingredients and over 200 Authentic Recipes. New York: Dutton,
1996. Print.
2) Johari, Harish. Ayurvedic Healing Cuisine: 200 Vegetarian Recipes for Health, Balance, and Longevity. Rochester, VT:
Healing Arts, 2000. Print.
3) Lad, Usha, and Vasant Lad. Ayurvedic Cooking for Self-healing. Albuquerque, NM: Ayurvedic, 1997. Print.
4) Lad, Vasant, and David Frawley. The Yoga of Herbs: An Ayurvedic Guide to Herbal Medicine. Santa Fe, NM: Lotus, 1986.
Print.
5) Yarema, Thomas, Daniel Rhoda, Johnny Brannigan, and Ed Ouellette. Eat-taste-heal: An Ayurvedic Guidebook and
Cookbook for Modern Living. Kapaa, HI: Five Elements, 2006. Print.
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Part 2: Creating a Kitchen
of Health
The 15 Life changing Recipes
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Welcome to the secrets of my ayurvedic kitchen. This next section will provide you with my 20 favorite
recipes that allow my family to stay healthy, nourished and happy. If I find myself eating out too often,
traveling and working too much, I always know that these recipes will allow my mind and body to come
back into balance. I would love to share these recipes with you. I want to thank my amazing family
members, especially my mother and mother-in-law, who have inspired many of these dishes.
In my kitchen, I look at foods and spices not only provide my palate with something magical, but also
they are my weapons against disease.
Beverages
1. Chai Recipe for Dosha Types
One of my fondest memories is sipping on a fragrant cup of chai that my mother would prepare for me.
It would immediately bring comfort and happiness. The ritualistic preparation of chai has a meditative,
relaxing feel. The scent of the grounding, warming spices make this beverage ideal first thing in the
am, especially during cold and windy days in the fall and winter months. Ideally, this spiced tea is
recommended for Vata and Kapha types. If you have a Pitta imbalance (frequent migraines, reflux and
irritability), be cautious with your use of the spices and herbals in this preparation.
Ingredients
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2
Preparation
1) In regards to milk, food allergy testing done at our clinic revealed that nearly 70% of migraine
patients had an IgG Food intolerance to dairy. An intolerance can present with fatigue, digestive
issues, mood shifts, headaches or potentially no symptoms at all! This is why we call them hidden food
allergies!! According to Ayurveda, dairy is mucus forming, so needs to avoided in individuals with
Kapha imbalances such as sinus congestion.
Prep: Herbal Tea: Buy whole cardamom pods, the powder quickly loses the aromatic oils that give
this spice it's potency . Use a mortar and pestle to bruise the pods slightly, then remove the outer
pods and pound the seeds into a powder. Cardamom blends well with other spices such as ginger,
cloves and cinnamon. Use 1 teaspoon of powder per 1 cup of water for tea.
Generally, Vata and Pitta types should avoid caffeine. Caffeine can imbalance these doshas, so
should be limited. Caffeine has a negative effect on adrenal health as it can stimulate the adrenals
and lead to a worsening of adrenal fatigue. (see chapter on Adrenal building recipes for more details)
In this recipe, cardamom is chosen as this spice can help with detoxification of caffeine. When added to
milk, cardamom can decrease the mucous (kaphagenic) properties of milk. (1 Yoga of herbs page 109)
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2.2Digestive - Mind Balancing Tea
Growing up in Chicago, I often turned to warming drinks during the cold winters to give me a sense of
comfort. In Ayurveda, using spices and presenting them to the body in various forms can have a
medicinal, healing effect on the mind and body. My first experience with this occurred after I sipped on
this digestive tea recipe below. The recipe is very simple. This should be consumed when the season
becomes cold and dry and especially if one has digestive symptoms such as gas, bloating and
constipation. In sum, this is a wonderful Vata balancing formula due to its warmth, but due to its tri-
doshic nature, it can help all imbalanced states.
It is amazing how this tea also creates an steady, calm mind. I often start my day with this tea if I know I
will be very busy as it uplifts me and gives me a sense of peace. For those of you who are looking for
something warm to substitute your morning coffee with, this tea is a perfect way to start. Try to get
used to this taste and you will soon start to loose your need for the morning java!
Ingredients
• 6 cups of water
**For those who want to try, we do o er Vata, Pitta, Kapha CCF teas in our Zira store that have the
above seeds (organic) mixed with extra spices that balance the dosha. These are prepackaged for
those on the go or with limited time.
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2
Preparation
Boil the water first for about 5 minutes. Add the seeds and let them steep for another 10
minutes. Strain the seeds out and pour liquid into a thermos. Have 3-4 sips of this tea
every 15-20 minutes throughout the day. Notice the effects on your mind! You will feel
calmer and more relaxed. Also, this is a digestive tea so it will help calm your digestive
system so you can relieve the Vata digestive tendencies you may have.
1) Remember that the key to optimal health is maintaining a strong, healthy digestion. Adding this tea
in to your daily regimen not only has a balancing e ect on your digestion, but it also balances an
excitable mind.
2) For headache patients, one of the keys to improving headaches is to eliminate ca eine from your
diet. Ca eine is often viewed as a ‘double-edged sword’. We know that one of the most popular over
the counter treatments, along with a strong prescription widely used, utilize ca eine since it can help
stop migraines. Over time, the body can easily became tolerant to the ca eine. This can lead to the
OTC or medication not being e ective any longer to stop the headache.
Ca eine can also create adrenal issues. For many reasons, we need to find a way to take ca eine out
of the daily routine.
Caffeine
A question always arises about caffeine. What is the recommendation for caffeine intake if you have
any neurological or psychiatric imbalances (headaches, mood issues, insomnia, focusing issues, etc).
The truth is that most of you have some level of adrenal fatigue if your symptoms have been chronic
(going on for more than 3 months). Caffeine not only depletes your adrenals, but it also imbalances
the Vata (excitable) dosha. Most disease begins with a Vata imbalance, thus it is highly likely that
you need to do as much as possible to keep that dosha in check. Thus, when the question arises
about how much caffeine is “allowed”, I generally respond with “how imbalanced are your adrenals?”.
Also, how imbalanced is your Vata dosha? If you have a restless, worried mind, headaches, and/or
gas, bloating/constipation, you need to be very careful about your caffeine intake. I would
recommend only 1-2 times per week if so. Even less if these symptoms are occurring more than once
per week.
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3.2Natural Protein Drink
Ingredients
• 5 almonds
• 2 figs
• 1/2 cup almond milk
• pinch of cinnamon
• pinch of cardamon
• 1 tsp of ghee
Learning points
1) Instead of using a protein powder, try this option once in awhile. The prep time is minimal, it simply
requires thinking about your morning meal the night before. Soaking nuts and dry fruits allows them to
become more digestible. For individuals with Vata disorders (gas, bloating, mind racing), introducing
these items into your system pre-soaked hydrates them to a state where the body can process them well.
4) You can substitute almond milk with coconut milk, rice milk or any other milk of your choice.
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2
Pudding
Ingredients
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2
Preparation
Put chia seeds, almond/coconut milk, cacao, coconut flakes, crushed cardamom pods/
saffron, vanilla and sweetener of choice in a 1-quart glass jar with a lid. Tighten the lid and
shake well to thoroughly combine. Or, stir together seeds, almond milk and vanilla in a bowl.
Refrigerate overnight. Shake every 6-12 hours and eat when thickened. It can take 2 days to
fully thicken, so please be patient and continue to shake the jar to mix the seeds. They will
become gelatin-like which helps them cleanse your digestive system when consumed. When
ready to serve, stir well. Spoon into bowls and top with fruit and coconut.
1) Chia seeds are considered one of the top seeds in terms of their health benefits. These nutty seeds
have 2 grams of protein and 5 grams of fiber per tablespoon. Their “gel-like” exterior is known to have
a cleansing e ect on the colon by grabbing wastes and helping export them out of your system. These
seeds can also be used as an egg substitute, too, by mixing them with water.
2) Cacao is rich in flavonoids and magnesium, which is protective for your heart and brain. Try to get
raw cacao powder if possible.
3) Sa ron is one of the most exotic Indian spices. It is known for its mood lifting e ects.
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2
Pancakes
Ingredients
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Preparation
Put a frying pan on the stove top on a medium heat. Let the pan begin to warm up while
preparing the ingredients.
Start with mixing the ingredients of either the squash or green onion base.
Then add the water, yogurt, salt and ginger. Mix all of the ingredients, except the baking
soda, together. Once the pan is warm enough (you can test this by adding a droplet of water
to the pan. If it simmers, the pan is warm enough).
Pour a small amount onto your pan and create a thin pancake. Add a small amount of ghee
around the edges of the pancake. Once the pancake is cooked (3-4 min), flip and cook the
other side.
Serve immediately. You can serve with a chutney such as mango (pictured) or green chutney
(see recipe)
1) Winter squash is generally better consumed in the fall and winter months due to the heavy qualities.
Summer squash is best consumed in the summer months due to its cooling properties. Green onions
are best consumed in the fall and spring due to their Vata and Kapha pacifying elements.
2) Ghee is a wonderful ingredient to start your day with since it immediately converts you to a fat
metabolic state. Sugar in the morning, which is a part of most western diets, actually stresses the
adrenals and can worsen the adrenal fatigue that most patients I see su er with.
© 2015 Zira Mind and Body Feel Great and Lose Weight the Ayurvedic Way 36
6.2Mung Bean and Black Eyed Pea Pancake
Learning points
1) Breakfast time is the most challenging for most of Americans as the options usually involve items which
are highest on our food allergy list- Gluten, Dairy and Eggs. Ayurvedic breakfasts allow us to introduce
us to foods that are low in intolerance reactions and nourish the mind and gut.
2) Turmeric is one of the most potent anti-inflammatory spices known to mankind. Adding it to your
breakfast meal is a wonderful way to start the day
3) Cilantro is one of the best tridoshic herbs and should be used in as many of your dishes as possible.
This herb balances inflammation and excitability of the digestive lining.
4) Using chickpea flour (Besan) is a wonderful way to create a gluten free breakfast that is truly satisfying
© 2015 Zira Mind and Body Feel Great and Lose Weight the Ayurvedic Way 37
Pair this with Indian Chai or Raita and
you will never go back to scrambled
eggs and toast!
Remember you should try to achieve the 6 tastes with each of your meals to allow them to become
digestable
1) Ginger is very helpful to pacify the digestive system. Be careful if you have Pitta symptoms, especially
reflux, as this spice can increase those symptoms
2) Flax seeds, if freshly ground, are very beneficial to detoxifying the liver, thus helping with clearing
toxins, especially bad estrogens, from the body.
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2
Dishes
One of the most nourishing dishes in the indian cuisine is Khichari. This dish is a combination of rice and
lentils. Ideally, basmati rice and moong beans are used in combination. You can feel free to substitute
various lentils based on your constitution. Red lentils are chosen in this recipe as they are pacifying for
vata dosha and because of their shorter soaking time.
Ingredients
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Preparation
Wash the rice and lentils. Soak both in 2 cups of water for 2 hours (minimum) before
cooking.
Add 1 1/2 tablespoons ghee to pan on medium-high heat. After ghee warms up (abou 20
seconds). Add pinch of asafetida. Then add cumin, fennel, cloves, turmeric , salt,
coriander, cardamom, and garlic. Once the seeds pop, turn the heat down to medium.
Add carrots, spinach, sweet potato and coconut flakes. Be careful that the seeds to not
burn. Quickly add the strained rice/lentil mixture and sauté, mixing constantly.
Add 3 cups of water and cook on medium heat, mixing every 5 minutes or so. After about
15 minutes, turn heat to low and cover. Let this mixture cook for another 25 minutes.
Check on the dish periodically and stir the mixture to keep cooking even.
1) Spinach is unique in that it o ers many important nutrients, but it needs to be presented in a way
that one is able to digest and assimilate it. Vata individuals tend to have a di cult time with raw
spinach, so I always recommend spinach to be consumed in a cooked form with spices. You will notice
in this recipe that spinach is added to the ghee/spice mixture prior to adding the rice and lentils. This
allows the spinach to be prepared in a form that reduces its tendency to lead to gas/bloating and
constipation. Also, when spinach is eaten raw, the high oxalic acid level may impair the absorption of
calcium from the spinach. Cooking the spinach may render the oxalic acid “inactive” (see source) Be
careful about eating high amounts of spinach if you are at risk of kidney stones. I always recommend
spinach for any patients who are anemic due to its high iron content. It also contains Vitamin B2, a
vitamin that is very beneficial to migraneurs.
2) Sweet potatoes were chosen in this dish due to their high Vitamin A and C content, along with being
a good source of iron. We find many of our migraine patients have low iron stores, so this is another
way to improve this condition.
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8.2Spicy Spinach Dish
Ingredients
• Spinach 16 ounces
• 2 Tomatoes - chopped
• ½ Onion- sliced
• 1 tsp Salt
• ½ tsp of Cumin seeds
• ½ tsp of Fennel seeds
• Hing
• 1 tablespoon Ghee or Coconut oil
• ½ teaspoon Turmeric
• 1 teaspoon Garam Masala
• 2 cloves Garlic
• ½ inch grated Ginger
Special addition:
Paneer (or Queso Fundido if Paneer not available) (dec V, inc K, avoid with dairy
intolerance or sinus headaches, allergies and/or congestion)
If you are avoiding dairy, create Spinach Dal (substitute paneer with Urad Dal)
Preparation
Cut paneer in cubes about 1 inch. Saute in ghee until brown. Add this to the final dish after
ingredients have all been blended. In a large skillet, add Ghee, cumin seeds and fennel seeds.
Let them pop on high heat. Reduce the heat and add a pinch of Hing. Add onion, garlic and
ginger and cook until golden brown. Then add tomatoes. After the tomatoes and onion are
cooked (10 minutes), add the garam masala, turmeric and salt. Mix this together, then add
spinach. Continually stir until all vegetables cook together. Once this mixture is fully cooked,
pour into a blender and puree the mixture until slightly creamy. Serve with brown rice or Naan.
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9.2Vegetable Pulav (Rice Dish)
Ingredients
Preparation
Heat the ghee on medium-high heat. Add cumin seeds. Saute the veggies. Then add
strained rice. Add 2 cups water and rice/quinoa mixture. Bring to a boil and then reduce
to simmer. Cover and cook for 20 minutes.
Learning points
1) Quinoa is a seed and not considered as a true “grain”. Quinoa is high in protein and fiber. You need to
wash it well to remove the phytic acids
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10.
2 Cucumber Raita
This is a cooling side to be served with any of the main dishes. It adds a wonderful, aromatic flavor to your
dishes and decreases the heat.
Ingredients
• 1 large cucumber
• 1 cup Yogurt
• 2 cups Water
• ¼ tsp Cumin seeds
• ¼ tsp Coriander seeds
Preparation
Mix yogurt, water and cucumber into a large bowl. With a spice grinder, grind the cumin
and coriander seeds. Add this to the yogurt mixture. Top with chopped cilantro.
Learning points
1) Yogurt is generally kaphagenic, but that nature decreases if mixed with water. The spices help digest
the dairy so it is not as heavy.
2) Yogurt in an organic form is better for the system since there are fewer chemicals the body needs to
process, thus making it easier to digest. Since yogurt does contain probiotics, which are healthy,
immune boosting strains of bacteria, this can help your digestive system if taken in appropriate doses.
3) Other vegetables can be substituted, cucumber was chosen for it’s Pitta reducing properties.
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11.2 Cilantro Chutney
Ingredients
Preparation
Blend above in a food processor and serve as a side to one of the savory breakfast
pancakes or pair with veggies and rice. The cilantro is cooling, but the onion, tomatoes and
garlic do increase the Pitta fire state. If you have reflux, migraines or irritability, you may
consider reducing the onion and tomatoes to ½ the above amount.
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2
Soup
Ingredients
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2
Preparation
Step 2: Tempering:
Heat the oil on high heat, and add the hing. Immediately
add cumin seeds, mustard seeds and cinnamon sticks in the
oil. Let the seeds pop, but not burn. Once they pop (this
occurs in a few seconds), lower the heat to medium. Add
mung, salt, ginger, turmeric, spinach and carrot. Mix this
together and squeeze 1/2 lemon into this combination. Stir
together and let it cook for a few minutes.
2) Lemons tend to be alkalinizing, that’s why they are added to the recipe. They can increase pitta
heat (and kindle the agni, digestive fire) so be careful if you have trouble with acid reflux or severe
migraines.
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13.
2 Butternut Squash Soup (Substitute Squash for Sweet potato to keep sugar low)
Ingredients
• 1 squash
• ¼ cup coconut milk
• cinnamon
• ¼ tsp sea salt
Preparation
Cut squash in cubes and put into oven on 350 for 20 minutes.
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14.
2 Moms Cabbage Soup
Ingredients
Preparation
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15.
2 Tomato Veggie Soup
Ingredients
Preparation
Put above in a large pot of water and boil (or put in pressure cooker and cook for 3
whistles) Using a hand blender, blend the ingredients above.
In a separate pan, add 1 tablespoon of ghee. Heat on high for 30 seconds, then bring down
to medium heat. Add 1 tsp of cumin seeds and let pop. Add a pinch of hing and ajwain
seeds. Then pour blended vegetable mixture into the pot.
Add 1 tsp of salt, ¼ tsp of turmeric and squeeze of lemon juice.
This soup is wonderful for the winter months as the tomatoes can increase heat in the body. Since
tomatoes are pitta inducing, please monitor for reflux or increased headaches (especially migraines).
Balancing the pitta qualities with carrots, which reduce this state, can help the soup become more
tridoshic. Cumin balances all doshas and helps digestion.
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2 Conclusion
Now that you have a better understanding of how foods can influence your mind and body, I hope you are more
prepared to make the best choices for yourself. My hope for you is that you take this guide to get you motivated
to make the change you need to live a pain-free, optimal life. You deserve health, happiness and delicious foods
that serve your needs and give you a smile.
I do hope that you will join us online and for upcoming seminars/workshops. We would love to have you as part of
our healing community!
Combining the principles of the East with modern day life to find balance, harmony and happiness.
Be well my friends!
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