A Kapha Pacifying Program

Before beginning to explain about how to reduce or pacify the Kapha dosha, you may want to read about Tridoshas, and Tridoshic Recipes if you have not already.

Factors that affect the Kapha

Kapha - Balancing Kapha - Imbalancing
Strong physical exercise Be a couch potato and eat lots of candy, cookie, chocolate
Seek a variety of experiences to be stimulated Sleep In for days at a time, also take naps in the day after eating
Eat meals that are lighter and dryer with more bitter, pungent and astringent tastes. Reduce sweet snacks Eat large lunches with food that is heavy (meat and sauces), oily, fried, sweet and salty and if possible have a frozen desert
Reduce water consumption to no more that four cups per day (unless you are very physically active) Drink lots of water and water containing foods such as watermelon, cantaloupe, cucumber, zucchini
Stay warm and dry, lots of exercise outside in the sun Exposure to cold, wet or snowy weather
Put that strong memory to use by learning new skills both personally and professionallya Never change anything, do things as you have always done them
If possible live in a warm, dry climate were you can often be outside Live in cold wet climates such as the Pacific Northwest
Deep tissue massage with light, warm oils like mustard or corn Swim in cold water
Learn to let go of things and not to become overly attached to things or people Be greedy, hoard things, never let go of anything

Kapha Pacifying (reducing) Food List

[Vata Graphic]

Grains:		White basmati rice, barley, buckwheat, conscous, dry
		crackers without salt, millet, museli, oat bran, oats,
		smaller amounts of wheat.

Vegetables:	Most pungent and bitter vegetables like artichoke,
		asparagus, beet greens, beets, bitter melons, broccoli,
		brussels sprouts, burdock root, cabbage, carrots, cauliflower
		celery, cilantro, eggplant, fennel, garlic, green beans, all
		green types of chilies, horseradish, kale, kohlrabi, leafy 
		greens, leeks, lettuce, mushrooms, mustard greens, okra,
		onions, potatoes, radishes, spinach, sprouts, squash, turnip
		and turnip greens.

Legumes:	Most beans, peas and dals are good.  Most soy products are
		too moist and oily for Kaphas to eat very frequently.

Spices:		Most spices are good for Kapha (being hot and dry) like 
		peppers, chilies, dry ginger. 

Fruits:		Most astringent fruits like apples (which are drying),
		berries, cherries, cranberries, persimmons, pomegranates,
		strawberries and dry fruit are generally best for Kaphas.

Dairy:		Kaphas need the least amount of dairy.  Goat milk and ghee
		in moderation. 

Meats:		Freshwater fish, rabbit, venison,  shrimp, chicken and
		turkey(white meat)

Nuts:		Most nuts are too oily for Kaphas.  Almonds can be good in
		small amounts. 

Oils:		All oils in moderation for Kaphas.  Small amounts of corn,
		canola or olive.

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