The Food VATA primary PACIFYING is Medicine consideration DIETETICS and Medicine (Correct in Ayurveda is Food food when

to selecting reduce Vata food Dosha): and herbs is in recogn ising taste. There are six tastes; three of which reduce a Dosha, and three of w hich increase that same Dosha. Tastes that increase Vata are astringent, bitter, and pungent. Tastes that reduce Vata are sweet, sour, and salty. Eat herbs and food that contain more of these three tastes. Food items on the list below have been pre-selected with this primary consideration in mind. Please make sure you select food items from the list. What is not on the list you should avoid eating Ideal cooking styles for Vata people include Western, Indian (mild), Chinese (Mi . ld), Italian pastas etc. Warm soups and stews are particularly supportive. Limit Vata or avoid people eating should raw take foods food particularly that is warm, vegetables moderately of heavy, the cabbage moist, family. soothing, an d nourishing. Meals should not be consumed when anxious, stressed, or depressed. Remember the golden rules in regard to food; eat only when hungry; eat small me als; eat your last meal at least four hours before bedtime; and eat food chosen from the food list. Food should be tasty and enjoyable, eaten without rushing, a nd in pleasant and comfortable surroundings. If you are hungry before bed then t ake In Cabbage Beets Asparagus Daikon Garlic Green Mustard Lettuce* Leeks Olives Okra Onions Peas Parsnip Parsley* Potatoes Radishes Pumpkin Spaghetti Spinach Squash Generally Apples Dates Coconut Cherries Berries Bananas Avocados Longan* Limes Lemons Kiwifruit Guava* Grapes Melons Mangoes Prunes Plums Pineapple Peaches Papaya Taro GRAINS Legumes Aduki general suitable VEGETABLES (cooked) FRUITS VEGETABLES root beans chillies (fresh) Beans radish* (black) (cooked)* summer Applesauce (sweet) (cooked) and greens* (cooked)* (seasonal) in (sweet) (cooked)* squash most Turnip vegetables LEGUMES moderation Amaranth fruits and Durian* Fennel Jerusalem sweet Oranges continued Raisins greens* Carrots Sprouts* winter Apricots Rutabaga Lychees* only. fruits Black should (anise) (seasonal) (soaked) artichoke* Watercress Cauliflower* Lentils be cooked Figs Rambutan Durham Leafy Zucchini (fresh) Cilantro/Coriander greens* (seasonal) flour Grapefruit Lentils* Rhubarb (red) Cucumber Strawberries Mung beans Mung d alOats Oats Rice Quinoa Soya Urud Turdal Wheat Ancient's (cooked) (all milk* sausage* dal kinds) Best Pancakes Sprouted Seitan - Ayurveda wheat (wheat bread &meat) Yoga Tofu* www.ancientsbest.com Soya cheese* Page 1 Black Chutney Coriander Lime Lemon Kombu Ketchup Kelp GomasioHijiki Dulse Mango Soy Seaweed Scallions Salt Pickles Mustard Mayonnaise Halva Flax Chia SEEDS Vinegar Tamari Sprouts* For OILS Sesame (most Coconut all Almond Aloe Apricot Berry Carrot Chai Grain Grape Grapefruit Lemonade Miso Orange Papaya Peach Pineapple Rice Soya HERB Catnip Bancha Ajwan Comfrey Buttermilk Butter Cheese Cottage Cows Ghee Goats Ice Sour Yoghurt ANIMAL Chicken Fish Eggs Seafood Sardines In NUTS Almonds Filberts Pine Pecans moderation CONDIMENTS sauce internal fruit cream* pickle BEVERAGES vera (hot broth milk TEAS cream nuts pepper pickle Pumpkin other coffee juice nectar DAIRY cheese milk walnuts Ghee milk juice Chamomile (hard)* (soft) FOOD freshwater (mango) Avocado juice Elder cheese (diluted (dark) Shrimps (freshly Hazelnuts leaves juices spiced juice (hot Pistachios juice *oils Olive (except and Sesame flower Brazil and Chicken Tunafish external to milk) Chicory and sweet made) or well Macadamia be cranberry) Sunflower Eucalyptus spiced)* sea nuts Walnuts freshly (white)* or Mango spiced) Chrysanthemum Lamb Turkey use Cashews spicy nuts (most only) juice (as Tahini made Carob* Fennel Duck (dark) Chilli broth) Charole Peanuts suitable Clove Fenugreek peppers* Salmon Coconut oilsGinger at top(fresh) of list) Hawthorn Juniper berry Kukicha * Lavender Lemongrass Licorice Marshmallow Oat straw Orange peel Penny Sage Ancient's Sarsaparilla royal Peppermint BestSassafras - Ayurveda Raspberry Spearmint & Yoga * Rosehips www.ancientsbest.com Strawberry* Saffron Wintergreen* Page 2 Barley Fruit Fructose Honey Rice Turbinado Sucanat Aloe Copper Royal Zinc Magnesium Blue Spirulina Vitamins Allspice Ajwan Bay Basil Black Curry Fennel Mace Ginger Mustard Mint Parsley Poppy Savory Salt Star * Ancient's Food SWEETENERS leaf syrup FOOD vera green Marjoram anise juice jelly SPICES pepper leaves seeds malt iron Fenugreek* Spearmint raw seed Peppermint items A Almond SUPPLEMENTS juice* algae and Tarragon Best concentrates and Rosemary Cardamom Dill Nutmeg marked Bnot extract Bee complex Garlic Ayurveda Pippali processed Orange Thyme pollen Saffron with Cayenne* Anise B12 Turmeric an peel & Amino -asterix Yoga Molasses C Cinnamon Oregano -acids www.ancientsbest.com D Vanilla and should Minerals Cloves Paprika E Wintergreen beCoriander taken Calcium occasionally Page Cumin 3 or not at all