Pitta Balancing Diet


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Vegan Buddha Bowl for a pitta balancing diet.

✦ Pitta Balancing Diet ✦

THE BEST FOODS FOR:

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Pitta Season – Summer

Pitta Dosha

Teekshna Agni = Sharp Digestive Fire

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EMPHASIZE: 

Sweet, Bitter and Astringent Taste

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REDUCE: 

Salty, Sour and Pungent Taste

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{To read more about the 6 Tastes click here}

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Pitta qualities are: oily, sharp, hot, light, moving, liquid and acidic

Pitta balancing foods are: cooling, drying, more dull or bland, simple, and heavy

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The pitta balancing diet is for the summer season, anyone who is experiencing higher pitta in their body/mind, or anyone with a sharp, teekshna digestive fire.

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When the fire is strong (in the digestive tract, the mind, emotions, tissues of the body, and in the sky) it’s time to have an easy, cooling and calming diet and lifestyle. The most cooling foods come from the sweet and simple tastes of fresh juicy fruits, sweet veggies, bitters (such as bitter greens, cauliflower or broccoli) and astringent foods like beans, pomegranate, kale and turmeric.

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Cooling greens, lettuces, sprouts and cilantro cleanse the heat and toxicity from the liver and blood. This keeps pitta chill,  calm and clear. It prevents redness or rashes in the skin and a ‘hot blooded’ temper, irritability, anger and a heavy menstruation.

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Eating a very simple diet, that is almost bland or a lot of mono foods, is also helpful; less fancy, flashy, extravagant meals and more basic, wholesome foods. Because pitta has the strongest fire, people with more pitta can handle a more raw diet that requires a strong digestion.

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Sweet, neutral grains are also good- such as rice, barley, couscous or quinoa. And beans, lentils and legumes are also great for pitta. They have a cooling effect due to the astringent taste, and the high pitta increases the ability to digest.

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Because pitta is already oily, less oil and healthy fats are necessary. When oil is used, coconut is the best choice because it is cooling. It can also be applied to the skin.

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Sour, salty and pungent tastes are heating and should be reduced or eliminated depending on your needs. Sour includes – tomatoes, sour cream, yogurt, ferments like Kombucha or sauerkraut.

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Stimulants like coffee, caffeine, cacao, hot sauce will strongly imbalance pitta and should be cut out. Alcohol is also highly heating and will set the blood aflame. If you choose to indulge, a wheat beer is better than hard liquor or wine.

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Fresh peaches for a pitta balancing diet.
Best Foods For Pitta Dosha

FRUIT: 

sweet, juicy, hydrating and neutral fruits are wonderful. avoid sour or pungent.

 

Apples, Apricots, Blueberries, Cantaloupe, Cherries, Cranberries, Dates, Dried Fruit,  Figs,  Grapes,  Guavas,  Mangoes, Melon, Nectarines, Oranges (sweet), Peaches,  Pears,  Persimmons,  Pineapple,  Plums,  Pomegranates,  Raspberries, Strawberries, Tangerines (sweet)

 

VEGETABLES: 

It’s better to eat vegetables fresh, raw, steamed, or baked rather than fried, sauteed or grilled.

 

Alfalfa Sprouts, Artichokes, Asparagus, Avocados, Bean Sprouts, Beet greens, Bell Peppers, Bitter Melon,  Broccoli, Cabbage,  Cauliflower,  Celery,  Chicory, Cilantro, Collard Greens,  Corn,  Cucumbers,  Dandelion,  Eggplant, Endive, Fennel, Green Beans,  Jicama,  Kale,  Lettuce,  Mushrooms,  Okra,  Parsley,  Peas,  Pumpkin,  Seaweed, Snow Peas,  Spinach,  Squash,  Sweet Potatoes,  Swiss Chard,  Turnip Greens,  Watercress,  Zucchini

 

GRAINS: 

Barley, Oat, Quinoa, Rice, Wheat

 

LEGUMES: 

Legumes are astringent, which makes them drying and cooling. They are also light in taste, and offer great protein to the stronger digestion and help to balance blood sugar.

Adzuki, Bean Sprouts, Black Gram, Chick Peas, Fava, Garbanzo, Kidney, Lentils, Lima, Mungs, Split Pea, Tofu

 

NUTS & SEEDS: 

Coconuts and coconut water, milk, meat, oil, sugar, etc is great for cooling the heat of pitta.

Almonds, Coconut, Flax, Macadamias, Pinon, Pumpkin, Sunflower

 

DAIRY: 

Go for sweet and bland, not sour.

Butter, Cheese (moderation), Cottage Cheese, Ghee, Ice Cream, Milk, Rice/Soy Milk

 

OILS: 

Pitta is oily in nature. Use oil sparingly, or when dryness is present.

Almond, Avocado, Coconut, Flax, Olive, Soy, Sunflower, Ghee

 

HERBS & SPICES: 

Cooling, bitter or astringent, not spicy or pungent 🙂

Aloe, Anise, Asafoetida, Cardamom, Cilantro, Chamomile, Chicory, Coriander, Cumin, Dandelion, Fennel, Hibiscus, Mint, Peppermint, Saffron, Spearmint, Turmeric

*Food lists are adapted from Dr. John Douillard and “Eat Taste Heal” by Thomas Yarema. Photo from Oh She Glows

 

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If you need help in creating your ultimate diet or reducing the symptoms from high pitta, please schedule an Ayurvedic Consultation.

I would be happy to help you. 

xo Food is medicine xo

Click Here for more info on an Ayurvedic Assessment