Fortunately, menu planning for Kapha is not entirely a question of reducing and avoiding even though Kapha doesnt eat the heavy sweet dishes found on Vatas and Pittas menu. Most herbs and spices benefit those reducing Kapha. The flavors in main dish casseroles, steamed vegetables, grain dishes, and tossed salads can be enhanced with the
pungent tastes of hot peppers, ginger, fresh basil, thyme, tarragon, oregano, and other herbs that delight the palate.
Cooking for Kapha means having fun experimenting with many subtle flavor combinations popular in the contemporary American light gourmet cuisine. Earthy Kapha types enjoy sensory pleasures. The key to successful Kapha-balancing meals is to prepare varieties of small to medium-size portions of elegantly presented preparations filled with many hidden nuances of texture, fragrance, and flavor that delight the senses and palate.
When planning a Kapha-balancing menu, alternate light and heavy courses throughout the meal. Or if all the food is served at one time only prepare one heavy, substantial main dish to eat with salads and side dishes lighter in quality. Those following a Kapha-balancing diet would then select the amount they want to eat from each. Too much heavy food overburdens Kaphas slower digestion.
The most nutritious meals for everyone are full of interest and variety. They do not have to be particularly elaborate, but by using many different seasonings and a wide variety of ingredients that include something of all the six tastes and six qualities, it is easy to serve balanced meals every day. If most of a recipe is made up of weight-reducing or Kapha-decreasing ingredients such as barley, leafy greens, pungent herbs and spices, or lentils, then the addition of sweet red peppers, raisins and dates, or even a tomatowhich bv themselves increase Kaphawont change the total Kapha-reducing effect of the dish. And this is a good way to add appetizing colors and some sweet or sour tastes to the meal without having them dominate.
Roasting, toasting, and baking make foods lighter and drier. These are the best cooking methods for Kapha-types. Wheat bread increases Kapha, but when it is dried from toasting it does not increase Kapha as much. Sweet, heavy potatoes increase Kapha; baked is the best way to cook potatoes for Kapha. Unsweetened crackers and popcorn are the best dry snacks for Kapha. They are light and dry. Besides, corn has a hot quality that is good for reducing Kapha.
Although a healthy meal emphasizes those tastes and qualities best suited for maintaining Kapha in balance, every meal should include
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