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