Whether you have a Kapha constitution or you are looking for recipes to address a Kapha imbalance, you may be interested in understanding the foods that will bring about balance to this earthy, watery dosha. This post will explain the basics of foods that are balancing for Kapha dosha and will provide some ideas on Kapha recipes.
Before diving into the Kapha-balancing foods and Kapha recipes, let’s first consider the qualities of Kapha dosha. Having a sense of the qualities of each dosha forms the foundation for understanding which foods and recipes will have a balancing effect on each dosha. As I alluded to earlier, Kapha dosha is made of earth and water. Therefore, the qualities of Kapha dosha include heavy, moist, smooth, slow, and cooling. Foods that possess opposite qualities will be balancing: light, dry, warming, and invigorating foods will tend to balance out Kapha dosha. Hence, Kapha recipes will incorporate foods and spices that embody these qualities.
Examples of Kapha-Balancing Foods
This is by no means an exhaustive list, but here are some foods that are balancing for Kapha dosha. These foods can form the base of your Kapha recipes. Whether you have a Kapha prakruti (inherent constitution), a Kapha imbalance, or are focusing on Kapha foods for spring (Kapha season), these are great foods to incorporate.
Broccoli
Cabbage
Cauliflower
Radicchio
Kale
Cherries
Grapefruit
Cranberries
Rye Millet
Ghee and ghruta (in moderation)
Goat cheese
Black beans
Chickpeas
Mung Dal
Black pepper
Mustard
Again, this is not a complete list of Kapha foods. However, you will notice that these foods tend to be slightly astringent and may also be light, purifying, or spicy.
Kapha Recipes: Putting It Together
Now that you have a sense of which foods are balancing for Kapha dosha, you may be curious about Kapha recipes and some ways to incorporate these foods in tasty and enjoyable ways. Here are a few Kapha recipe ideas!
Grapefruit smoothie
You may be familiar with grapefruit juice, but you can also make smoothies out of fresh grapefruit. Simply peel 2-3 grapefruits and put in a blender. A squeeze of lemon juice, a bit of honey or maple syrup, and even a kick of cayenne, cardamom, or black pepper make nice additions to this invigorating blend.
Kitchari with Kapha-balancing veggies
Kitchari is balancing for all three doshas. To make kitchari a Kapha recipe, try adding warming spices such as black pepper, turmeric, and small amounts of clove. Also, you can add in Kapha-balancing veggies, such as kale, broccoli, and cabbage. Read our other post Kitchari recipe to learn how to make kitchari.
Roasted chickpeas
Roasting chickpeas in the oven is a great way to add some crunch to your meal. Or, eat stand-alone as a snack. Here’s how to make crunchy roasted chickpeas:
Directions
- Preheat oven to 375 degrees.
- Drain 1-2 cans of chickpeas.
- Optionally, lightly coat the chickpeas in safflower or sunflower oil.
- Spice with black pepper and salt. Or, make curried chickpeas, using yellow curry powder or garam masala powder.
- Spread evenly on a pan and roast until crispy and golden brown (about 40 minutes).
These crispy roasted chickpeas are best eaten hot and fresh!
For more Kapha recipes, check out Ayurvedic Breakfast Recipes for Kapha Types.
Greta Kent-Stoll is a Certified Ayurvedic Practitioner (NAMA), as well as a writer, editor, and Certified Iyengar Yoga Teacher. She is the co-owner of Iyengar Yoga Asheville. You can learn more about Greta’s work at Asheville Ayurveda.
