Say you were at an imaginary scrumptious yet simple late summer Ayurveda buffet in the middle of an August day. It’s hot outside, yet the rains can be chilly. You’re a Vata. How do you lay out your plate of food?
It’s hot; you’re sweating profusely. You’ve got a Pitta constitution. What do you choose to put on your plate? It’s hot. You’re a Kapha who only eats two meals a day. That plate of food is precious. What do you put on it?
The buffet includes dal (legumes/protein), rice (carbs), subji (spiced veggies), condiments and a salad bar. It being an Indian establishment, you have the chance to come back for a wholesome rice pudding or mango custard if you like. You want to keep your doshas balanced. What would you choose?
A healthy Ayurvedic meal includes all six tastes of sweet, sour, salty, pungent, bitter, and astringent.
The balanced Vata plate could look like this: 20% dal, 30% rice, 20% subji, 5% cooked cilantro chutney, 10% spiced yogurt raita. The last 15% is invested on the Indian rice pudding.
Healing tastes for Vata: sweet 40% (including carbs), sour 15%, salty 15%, pungent 15%, bitter 10 %, astringent 5%
The harmonious Pitta plate is: 25% dal, 15% rice, 20% subji, 30% salad that includes sunflower seeds. They start their meal with 10% serving of mango pudding.
Healing tastes for Pitta: sweet 35%, sour 10%, salty 5%, pungent 5%, bitter 30%, astringent 15%
The wise Kapha plate has: 20 % dal, 5% rice, 25% subji, 40% salad, 5% spicy cilantro chutney. They also choose dessert first, a 5% serving of mango pudding with a slice of fresh ginger.
Healing tastes for Kapha: sweet 15%, sour 10%, salty 5%, pungent 15%, bitter 40%, astringent 15%
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