The sharp, hot nature of Pitta dosha needs to be soothed with foods that are cooling. Bring the oily nature of Pitta into balance with the help of dry foods in your daily diet. Include some “heavy” foods that will provide substance and steady sustenance to your fast-burning constitution.
Here are some specific dietary recommendations for Pitta dosha meals that will keep your constitution in equilibrium.
Pitta is hot, sharp, light, oily and acidic, so your diet should be such that these qualities are neutralized. Your dosha type should opt for foods that are cooling, mild, dry, grounding, stabilizing and dense.
Fiery Pittas should eat foods that have a cooling essence or that are cool in temperature. Sweet juicy fruits like pears can cool a flaming Pitta quickly. Spices that are not too pungent or heating like turmeric, cumin, coriander, cinnamon, cardamom and fennel are preferable. Your body type also benefits from raw foods which tend to have a cooling quality – especially during spring-summer. Conversely, you should stay away from hot dishes and foods with a sharply warming influence like alcohol and caffeine.
While you must certainly pick foods with a heavy quality to offset Pitta’s lightness, do keep deep-fried and processed foods at arm’s length as they are not conducive to good health. You would benefit from grounding the lightness and heat of your body type with nourishment – consuming foods that are solid, stabilizing sources of energy and nourishment. Usually, these will be foods that are naturally sweet. Milk, sweet rice pudding, root vegetables, coconut and coconut milk, seeds and smoothies made with ripe mangoes and almonds or dates are examples of soothing Pitta-pacifying foods. Your dosha has a tendency to have a sharp and voracious appetite, so you must learn to hold back and not overindulge.
The oily, spreading nature of Pitta can be balanced with drying or astringent foods like beans, potatoes, corn, millet, oats, pasta and most vegetables. Ghee is cooling for both mind and body, so use it in moderate quantities as your cooking medium. You must reduce or avoid heating foods such as oily snacks, eggs, hard cheeses, olives, nuts, sour cream, etc.
While you might enjoy the sharp, tangy flavors of pineapple, pickles, vinegar and aged cheeses, these foods are detrimental to Pittas. The mild tastes of apples, cucumbers, lime and soft cheeses are better suited to your constitution. The sharp, penetrating qualities of stimulants such as caffeine, nicotine and alcohol can throw you off kilter. Choose stable and sustaining sources of energy.
The three Ayurvedic tastes that help balance Pitta are sweet, bitter and astringent. A Pitta-pacifying diet will mean eating less of the sour, pungent and salty tastes.
Drink a tall glass of sweet lassi with your lunch to aid digestion and cool your system. Avoid ice-cold water to quench thirst.
Grains: Rice, wheat, barley, oats, amaranth (cooked till tender)
Vegetables: Asparagus, tender and bitter greens, carrots, fennel, peas, green beans, zucchini, artichoke, parsnips, okra, celery, Brussels sprouts, broccoli, cauliflower, beets, sweet potatoes (all cooked), small quantities of raw lettuce, carrots or cucumber
Fruits: Avocado, pineapple, peaches, plums, grapes, mangoes, melons, pears, pomegranates, cherries, all kinds of berries, apples, coconut, dates, fresh and dried figs, raisins (soaked, all ripe and sweet)
Lentils: Mung beans, red or brown lentils, small portions of garbanzos, lima beans, black beans (cooked till soft)
Dairy: Whole milk, cream, butter, fresh yogurt (cooked into foods), lassi, cottage cheese, paneer
Oils: Ghee, olive oil, walnut oil, coconut oil
Herbs: Cilantro, curry leaves, parsley, basil, fennel, mint
Nuts and Seeds: Almonds (soaked and blanched), sunflower seeds, pumpkin seeds
Spices: Turmeric, cumin, cardamom, coriander, fennel, small quantities of black pepper, Chinese cinnamon, mint, saffron, dill, sweet orange zest
Other: Rice milk, soy milk, sucanat, turbinado sugar, date sugar and tofu in moderation (cooked with spices)
References: Food Choices courtesy of http://elizakerr.com/