Toast, lentils and most vegetables are excellent choices for drier foods as long as they aren’t cooked with lots of oil. Since Kapha’s tastes are sweet, salty, and sour, the tastes that help to pacify Kapha are bitter, astringent, and pungent. Now that you know the components of a Ayurvedic Kapha breakfast, consider these recipe ideas:
Eat light and easy-to-digest meals. Reduce sugar in your Kapha dosha recipes. Honey is a better sweetener for Kapha. Combine sprouts and vegetables together in a bowl. Drizzle lemon juice and/or oil over the salad. Add salt to taste. Toss and serve.
Kapha-Pacifying Diet. Because kapha is so substantive in nature, an appropriate diet is actually one of the most effective ways to reel it in. Kapha thrives on a fairly minimalistic diet with smaller meals, little to no snacking, fewer sweets, an abundance of fresh fruits and vegetables, a variety of legumes, minimal alcohol,...
As part of the salad dressing for this recipe for kapha, choose from lemon, wholegrain prepared mustard or dry powdered mustard, raw honey, olive oil, thyme, salt (only the minimum amount), and black pepper. Chop and boil the cauliflower and broccoli with water on a low fire. Once done, set aside. Warm the ghee.