Nutrition For Your Dosha

Each person has a unique need of nutrients and a different capacity to absorb and assimilate those nutrients. A healthy food for one person can be a disease-causing factor for another. In order to use the Ayurvedic system we need to look at food and food classifications differently than we are used to in the biochemical nutritional model. The Ayurvedic view of food is based on how well we can digest the food and access the nutrients inside.

First, let’s shift our traditional view of food. Instead of putting food into different categories of good or bad, we can understand food according to the person who is going to eat it. The prime difference is looking at food according to the metabolism (combination of Dosha) of the person rather than according to the nutrient content in the food.

Instead of saying, “Eat an apple a day because it has vitamin X”, the new viewpoint is, “What shall I eat today to keep my Dosha in balance?” This is an individualistic approach that requires you to have a minimum understanding and responsibility for your health. We can help you with that.

Balancing Foods

Eat a variety of these foods more frequently.

Look for:  Organic, Local, In season


  • Fruits: sweet berries, bananas and other tropical fruits, grapes, citrus

  • Vegetables: winter vegetables (beets, leeks, potato, squash), asparagus, cucumbers, green beans, zucchini
    Grains: oats and rice

  • Nuts and Seeds: Almonds, brazil nuts, hazelnuts, peanuts, pecan, pistachios, flaxseeds

  • Legumes: Lentils and Mung Beans

  • Meats: Poultry, eggs, and seafood, beef (occasionally)

  • Dairy: milk (cow and goat), cheese, yogurt, cream


  • Fruits: dried fruits such as cherries and prunes, apples, apricots, berries, cherries, cranberries, papaya, pears, prunes, pomegranates, and grapefruit
  • Vegetables: Bitter vegetables such as beet greens, broccoli, onions, okra, leaks, horseradish garlic, eggplant
  • Grains: Whole grains such as barley, millet, oats, basmati rice, quinoa, and rye
  • Seeds: Sunflower, pumpkin, flax
  • Legumes: black-eyed and split peas, lima, pinto and white beans
  • Meats: dark meats from poultry (chicken/turkey), beef, fowl, fish, eggs, lamb, pork
  • Dairy: Goats milk, ghee, yogurt


  • Fruits: Berries, grapes, apples, figs, avocado, coconut, melon, plums

  • Vegetables: Green leafy vegetables, asparagus, broccoli, Brussel sprouts, green beans, parsnips

  • Grains: Whole grains such as barley, oats, basmati rice, quinoa, and wheat
  • Seeds: Psyllium, pumpkin, sunflower
  • Legumes: most beans and peas
  • Meat: White meat from poultry (chicken/turkey), freshwater fish, shrimp
  • Dairy: soft cheeses, cottage cheese, butter, ghee, milk (cow’s and goat’s)

Imbalancing Foods

Limit these foods in your diet and pay attention to how they make you feel!

For Everyone:  limit refined sugars, processed foods, and alcohol.


  • Dried fruit (raisins, prunes, dates)

  • Raw, uncooked vegetables
  • Beef (if eaten frequently)


  • Overly sweet or tart fruits
  • Dates, fresh figs, bananas, coconuts, and mangoes
  • Overly sweet or juicy vegetables (peppers and snap peas)
  • Cooked rice and wheat
  • Most nuts
  • Egg yolks
  • Mung, kidney, and soy beans
  • Tempeh and tofu
  • Shellfish
  • Venison
  • Shellfish
  • Cow’s milk, cheese, butter
  • Icecream


  • Lemons, grapefruit, crab apples (anything sour or tart)
  • Millet, brown rice, rye
  • Lentils
  • Most nuts
  • Lamb, beef, venison, duck
  • Shellfish (except shrimp)
  • Hard cheeses, feta, buttermilk, sour cream, yogurt, salted butter
  • Alcohol + Coffee
  • Vinegars