5 Valuable Ayurvedic Food Tips


1. Try and get at least two different vegetables at each meal, choosing those that complement each other in color, texture and flavor – for instance, carrots (balance both Vata and Kapha) and broccoli (balances Pitta) make a good pair. Similarly,  Pitta-pleasing cauliflower and Vata-friendly green beans go together well.

2. If possible, eat one dark leafy green vegetable such as collard, spinach, or kale every day—this will give you minerals that other vegetables do not. Besides, fresh, moist greens release juices that hydrate the body down to its minutest channels—thus cleansing and refreshing you as a whole.

3. The best way to cook your vegetables is to lightly saute them in ghee and spices—this not only infuses them with flavor and aroma, but also aids in the digestion and assimilation of food.

4. Have you ever flirted with asafoetida? It’s a highly aromatic resin (some find the smell revolting, some love it) with terrific digestion-boosting properties. It balances Vata, so if you suffer from problems such as gas and bloating, this might just be what the vaidya ordered for you!  In India, we use asafoetida(the Hindi name for which is heeng) a lot to flavour our dals and curries and stir-fries. If you’re cooking with it for the first time, here is how to: heat a little ghee in a pan. When it is warm, put in just a small pinch of asafoetida, then quickly pop in a few cumin or mustard seeds and other spices you might be using.

5. Feel a snack-attack coming on? Stay away from fried foods if you can. These lack ‘prana’ or vital energy. Recommended Ayurvedic snacks include almonds, raisins, fresh sweet juicy fruit such as pears or plums, and whole-grain bagels or sandwiches.

How to Make Fruit Butter
How to Blanch Vegetables
Sandesh: A Light & Lovely Indian Dessert


Aneta J.
Aneta J5 years ago

thanks for the tips

Abbe A.
Azaima A6 years ago

love the beautiful science of ayurvedia.

Susan S.
Paul Stephan7 years ago


Nikhil V.
Nikhil V7 years ago

good advice

Carol B.
Carol B7 years ago

good advice

june t.
reft h7 years ago

thanks for the info

Glenn Askew
Glenn A7 years ago

I agree with the comments about explaining foreign foods...Ghee IS made from butter... but it has been melted and simmered at low temp for a couple hours till the solids have sunk to the bottom, then the "clarified" butter is carefully ladeled off the top.can be stored in a closed jar in the fridge for a week or so..better explaining of ethnic foods in the articles here would definitely make things better for those who have spent thier lives eating strictly thier own countries' food. I personally cook the world, but most people I know don't .

irene fernandez
irene Fernandez7 years ago

Yummy, that picture makes me crave a good curry soup

Joel Troxell
Joel Troxell7 years ago

Great advice, thanks!

Valli Sarvani
Valli Sarvani7 years ago

Good tips.