Kapha -Earth and Water

The moist, cold, heavy and dull qualities of Kapha allow the body to build and lubricate the body. Kapha is essential the "glue" of the body. In classical Ayurveda test, Kapha disorders are concerned with excess fluids  and manifest as obesity, edema and high cholesterol. Detoxification and cleansing programs are important for Kapha disorders. When balanced they are loving and compassionate people.
Ways to Balance Kapha:
Eat a Kapha pacifying diet
Avoid a leisurely lifestyle
Rise early and no naps
Practice invigorating activities
​use warm essential oils and colors dry rub the body

Fruits
​
apples, cherries, dry figs, grapes,lemon, lime,peaches, pears, strawberries.- all in moderation
Avoid:
dried fruit, raw apples, pears, dry prunes, dry raisins

Vegetables:

asparagus, betts and greens, broccoli,cabbage,cauliflower, celery,corn,eggplant,green beans, leafy greens. onions, peas, peppers spinach, sprouts, cooked tomatoes

Avoid:
cucumbers, olives, parsnips, potatoes, pumpkin, squash, raw tomatoes, zucchini

Grains:
amaranth, barley,bran,buchwheat,quinoa,millet,dry oats, basmati rice, rye

Avoid:
yeasted breads, pasta, rice,wheat

Oils:

sunflower, canola
Avoid all other oils

Beverages:

apple juice, cranberry juice, grape juice, pomegranate juice,black tea,cinnamon, peppermint and fennel tea

Avoid:
alcohol. almond milk, caffeinated beverages,ice cold drinks, iced tea, orange juice, tomato juice

Spices:
all spices are good but limit salt

​Legumes:
black beans, chick peas, lentils, pinto beans,temph

Avoid:
kidney beans, miso, soy beans, tofu

Dairy:
​
buttermilk,cottage cheese, goats cheese,skim goats milk, diluted plain yogurt

Avoid:
butter, al other milk, cheese,ice cream, sour cream, yogurt

Animal foods:

white chicken, eggs,freshwater fish,rabbit, shrimp,white turkey, venison

Avoid:
beef, dark chicken and turkey, sea food, lamb, pork

Condiments:

black pepper, chili peppers, horseradish,mustard,scallions, limited seaweed

Avoid:
chocolate, lime, mayonaise, pickles, salt, vinegar

Nuts:
avoid all nuts

Seeds:
flax, pumpkin,sunflower

Avoid;
sesame, psyllium


Sweetners:

raw honey

Avoid:
barley malt, white sugar, molasses and all other sugars.

​Hot Quinoa Cereal
1 cup quinoa
2 cups water
2 cups almond or soy milk
1/2 tsp ground ginger
1/2 tsp. cinnamon
1/4 cup honey

boil water add quinao and bring to a boil over high heat.Reduce and simmer until cooked, about 20 minutes. add mote water if needed. When the quinoa is almost cooked add the ginger, cinnamon and soy milk. warm Pour into bowls and driaale with honey Make 3-4 servings​

Rye Chapatis


1/2 cup rye flour
1/2 tsp ghee
1.8 cup cold water
Rub the ghee into the flour with your fingers.Add water and mix and knead until the doughis a smooth consistency, divid the dough into 5 parts. Roll into balls in rye flout on a floured surface.with a floured rolling pin., roll the balls out to 5 1/2 inchs. Cook on a hor dyr pan for 30 seconds to 1 minute or until bubbles appear on the top surface, flip and cook for another 15 seconds to one minute until light brown.  

Crispy Granola.

4 cups barly oats
1 c. oat bran
1 cup raw sunflower seeds ( chop if digestion is weak)
1/2 c. pumpkin seeds
1 cup raisins1/2 c dry apricots
3 tbsp. sunflower oil
1/4 cup apple concentrate
2 tbsp cinnamon
1/2- 1 tsp dry ginger powder
1/4 tsp ground cloves.

Mix all the dry ingredients together. combine the apple concentrate and oil in another bowl, whisk. Mix the spices and add the dry ingedients into the oil until well coated. Spoon onto a shallow ungreased baking dish and bake until golden brown, about 30 minutes. cool and store

Makes 7-8 cups-/ 7-8 servings
good in spring and summer
+ vata, + pitta, - kapha.

Thai Stir Fry

Cook basmati rice.
as it is cooking, wash and chop

1/2 pound asparagus, into 1-inch pieces
1 c chinesse cabbage, thin sliced
1 med bunch of spinach, washed and chopped
1 c fresh cilantro
1/2 c cucumber, peeled amd julienne sliced
3 tbsp fresh ginger, peeled and thinely cliced
2 cloves garlic, minced
 In a skillet warm
2 tbsp sesame oil
When heated add garlic and ginger. Stir for 1 minute.
Add asparagus, chinese cabbage and spinach until it begins to wilt
Por in 3/4 c cocnut milk
stir weel.When ths pincah is cooked, take off the heat and stir in cilantro and cucumbers. Serve over hot rice.
Serves 3-4
-kapha,o pitta, - vata, sattva

Kapha Spices:
Ajwan,allspice,anise,Hing,,Basil,BayLeaf,Black Pepper,Caraway,Cayenne,cloves,coriander, Dill, Dry ginger,Mace, Horse radish,mustard seeds,nutmeg, orange peel, oregano, tumeric, thyme, wintergreen,,rosemary, saffron.pippali