Maharishi Ayurveda Recipes: Food Guidelines for Kapha

Please note: These guidelines provided in this table are for general reference only. Please consult with your physician for specific recommendations best suited for your health needs. Specific adjustments for individual requirements may need to be made, e.g., food allergies, strength of agni, season of the year and degree of dosha predominance or aggravation. Please note: a single asterisk indicates: *okay in moderation, a double asterisk indicates: ** okay rarely

Before making any changes to your diet, it is recommended that you check with your physician. This Ayurvedic dietary guide is educational and is not intended to treat, cure, mitigate or prevent any disease.

For more information about the Ayurvedic intellectual understanding about the Kapha body-type see this page for more information on Kapha

	FRUITS — Yes Generally most astringent fruit	FRUITS — No Generally most sweet & sour fruit	VEGETABLES — Yes In general most pungent & bitter vegetables	VEGETABLES — No In general, sweet & juicy vegetables
	apples applesauce apricots berries cherries cranberries figs (dry)* grapes* lemons* limes* peaches pears persimmons pomegranates prunes raisins strawberries*	avocado bananas coconut dates figs (fresh) grapefruit kiwi mangos** melons oranges papaya pineapple plums rhubarb tamarind watermelon	artichoke asparagus beet greens beets bitter melon broccoli Brussels sprouts burdock root cabbage carrots cauliflower celery cilantro corn daikon radish dandelion greens eggplant fennel (anise) garlic green beans green chilies horseradish Jerusalem artichoke kale kohlrabi leafy greens leeks lettuce mustard greens okra onions	cucumber olives, black or green parsnips** potatoes, sweet squash, winter Taro root tomatoes (raw) zucchini