PITTA BALANCE DIET CHART

According to Ayurveda a person’s mindbody type will be determined during the period of conception
and equal parts from each parent will combine to form a MINDBODY type of the fetus. This
biological combination which is formed during the conception is called PRAKRUTHI. This Dosha
combination can be 2 or 3 and even single doshic dominance can also exist in a person.

But, as doshas have nature to get affected by external environmental changes, diet and lifestyle a
person leads this unique combination or balance gets disrupted and this change or altered form is
called Vikruthi. Understanding your Dosha combination is the first step towards optimal health.
When there is an imbalance to create balance, one must eat and favour diet and lifestyle which is
opposite to their altered Dosha combination.

As we have determined that you have an imbalance of PITTA dosha the next step is to bring it back
to harmony by diet, lifestyle and by use of herbs.

Pitta is one of the tridoshas which will determine health and well-being of a person. When FIRE +
WATER elements combine they form PITTA dosha.
PITTA BALANCE DIET CHART
TO FAVOUR
Apples, Apricot, Applesauce,
FRUITS Avocado, Berries, Cherries,
coconut, Dates, Grapes,
Mangoes(ripe), Melons, Oranges,
Papaya, Pineapple, Pomegranate,
Raisins and watermelons.
TO AVOID
Apples(sour), Bananas,
Berries, Cherries(sour),
Cranberries, Grapefruit,
Grapes(green), Kiwi, Lemons,
Mangoes(green),
Oranges(sour), Pine apple,
Peaches, Rhubarb,
Strawberries and Tamarind.

Artichoke, Asparagus, Beet greens, Burdock,

VEGETABLES Beets(cooked), Bitter melon,
Broccoli, Brussels, Cabbage,
Eggplant, Garlic, Horse
radish, Kohlrabi, Mustard
Carrots, Cauliflower, Celery, greens, Onions(raw), Spinach
Cilantro, Cucumber, (cooked), Tomatoes, Turnip
Dandelion, Fennel, Green greens.
beans, Jerusalem artichoke,
Kale, Lettuce, Mushrooms,
Okra, Olives, Onions(cooked),
Parsley, Parsnips, peas,
Peppers, Pumpkin, Radishes,
Spaghetti squash, Taro root,
Water cress.
Amaranth, Barley, Cereal, Bread, Buck wheat, Corn,
GRAINS couscous, crackers, Granola,
Oat bran, Pancakes, Rice
Millet, Muesli, Oats, Polenta,
Quinoa, Rice, Rye
(basmati, white, wild), Oats
(cooked), Rice cakes, Sago,
Wheat, Wheat bran.

Adzuki beans, Black beans, Miso, Soy sauce, Tur dal,

BEANS Black eyed peas, Chick peas,
Kidney beans, Lentils, brown
Urad dal.

and red, Lima beans, Mung

beans, Mung dal, Navy beans,
Peas(dried), Pinto beans, Soy
beans, Soy cheese, soy flour,
soy milk, tofu, white beans.
Buffalo, Chicken,
MEAT Eggs(albumen),
Fish(freshwater), Rabbit,
Shrimp, Turkey(white),
Venison.
Mango chutney, Hijiki, Dulse,
CONDIMENTS Kombu, Sprouts.
Beef, Chicken(dark), Duck,
Eggs(yolk), Fish(sea), Lamb,
Pork, Salmon, Sardines,
seafood, Tuna fish,
Turkey(dark).
Chilli pepper, Chocolate,
Horse radish, Kelp,
Ketchup, Mustard, Lemon,
Lime pickle, Mayonnaise,
Salt, Seaweed, Soy sauce,
Vinegar.
PITTA BALANCE DIET CHART
Black pepper, Basil, Caraway,
SPICES Cardamom, Cinnamon,
Coriander, Cumin, Curry
leaves, Dill, Fennel,
Ginger(fresh), Mint, Parsley,
Peppermint, saffron,
Tarragon, Turmeric,
Wintergreen.
Ajwain, Allspice, Anise,
Asafoetida, Basil, Bay leaf,
Cayenne, Cloves, Fenugreek,
Garlic, Ginger, Mace,
Marjoram, Nutmeg, Paprika,
Rosemary, Poppy seeds,
Sage, Salt, Star anise.

Almond (soaked and peeled), Avoid all nuts.

NUTS Coconut.

Sunflower, Ghee, Canola, Almond, Apricot, Safflower,

OILS Olive, Soy, Flax seed,
Primrose, Walnut.
Sesame.

Flax, Halva, Popcorn (no salt, Chia, Sesame, Tahini.

SEEDS buttered), Psyllium, Pumpkin,
Sunflower,

Tastes – Sweet, Astringent & Bitter are the recommended tastes when you have a pitta Imbalance.
Eating food, which is fresh, non-fried & less oily is recommended.
PITTA BALANCE DIET CHART
Our body like any other machine has an internal clock and it works according to biological rhythm.
Eating & sleeping on regular time matters as much eating right for your mindbdoy type. Ayurveda
says each dosha in a given day can be high or low in a time. Planning your day according to dosha
aggravation can help maintain a balance through the day. Peak time for Pitta aggravation during the
day is between 12 PM to 2 PM. During this period it is advisable to avoid any PITTA aggravating
activities.

Below , I am sharing a recipe for detox food Kitchari as we discussed before when you follow 3 day
detox this is the food that is recommended that you consume for 2 times a day for day 1 and day 2.
For breakfast time it is advisable to consume warm oats. On the 3rd day night you can take 5 gsm of
Avipattikara churnam before breakfast, this will cause diarrhoea and you might to need rest for the
day. Keep sipping warm water during the day and don’t consume any solid food for the day except
for warm vegetable or rice soup in the evening.

After the detox, your system might feel sluggish and dry inside which is a common sign of detox.
Your appetite should increase and your body should feel lighter. If you have these signs that means
the detox worked well and you should be soon feel changes in your health.

Kitchari – Best ayurvedic detox food

Ingredients

1 cup white basmati rice

½ cup yellow mung dal

2 tablespoons ghee

Spices (or 1 tablespoon kitchari spice mix)

¼ teaspoon black mustard seeds

½ teaspoon cumin seeds

½ teaspoon turmeric powder

1½ teaspoons coriander powder

½ teaspoon fennel powder

1 pinch hing (asafoetida)

1 teaspoon fresh grated ginger

1 teaspoon natural mineral salt

6 cups water

2 cups easily digestible vegetables (such as asparagus, carrots, celery, green beans, summer squash,
sweet potato, winter squash, or zucchini)

Soak the split mung dal overnight (or for at least four hours). Strain the soaking water, combine with
the rice and rinse the mixture at least twice, or until the water runs clear, and set aside. In a medium
PITTA BALANCE DIET CHART
saucepan or soup pot, warm the ghee over medium heat. Add the black mustard seeds, cumin seeds
and sauté for a couple of minutes, until the mustard seeds begin to pop. Add the turmeric,
coriander, fennel, hing, and fresh ginger. Stir briefly, until aromatic. Stir the rice and dal mixture into
the spices and sauté for a few moments, stirring constantly. Add the 6 cups of water, turn heat to
high, and bring to a boil. When the soup comes to a boil, stir in the salt, reduce heat, cover, and
simmer for about forty minutes. Meanwhile, cut your vegetables into small, bite-sized pieces. About
halfway through the kitchari’s cooking process, stir in the vegetables and allow the stew to return to
a boil. Continue to simmer until the rice, dal, and vegetables are fully cooked. Remove from heat,
cool, and serve.

Note: some vegetables, such as sweet potatoes and winter squash, might require more cooking
time and may be added earlier, if necessary. Aim to have very little water remaining when finished.
The consistency should be that of a vegetable stew as opposed to a broth. Garnish with fresh
coriander chutney

Coriander Chutney
Cilantro – 1 medium sized bunch
Mint – 5 fresh leaves
Fresh grated coconut – 1 tablespoon
Cumin seeds – Dry roasted 1 teaspoon
Pink salt – as per taste
PREPARATION
Wash cilantro and separate leaves from branch and add all the above ingredients to a blender and
blend them to a chutney consistency by adding water slowly.