Foundations

Everything in our world/universe is made up of the 5 elements: ether, air, fire, water, earth - including us. We have all five elements in us, but the configuration is unique for each person. These 5 elements become the doshic constitutions: Vata, Pitta & Kapha. Vata is ether and air, Pitta is fire and water, and kapha is water & earth. For good health, each of our meals should have each element. And we find these elements in spices, grains, vegetables, fruits etc.

There are also six tastes: sweet, sour, salty, bitter, astringent and pungent. For ideal health and digestion, all tastes should be included in each meal. Examples of each taste (and many have more than one taste):

Sweet: earth & fire. Fennel, cardamom, cinnamon, coriander, mint, nutmeg, saffron, tarragon, vanilla, basil, lean meats, fish, wheat, all grains, fruits, root vegetables, milk, ghee, yogurt, eggs, nuts seeds, oils.

Sour: earth & fire. Garlic, savory (parsley, sage, rosemary, marjoram), black pepper, citrus fruits, fermented drinks, grapes, cheese, miso, sour cream.

Salty: fire & water. Celery, dill, salt, seaweed.

Bitter: Air & ether. Fennel, cinnamon, fenugreek, turmeric, leafy greens, pears, pomegranates, kale, collard greens.

Astringent: Air & earth. Turmeric, nutmeg, vanilla, basil, coriander, dill, nutmeg, oregano, rosemary, leafy greens, pears, pomegranates, apples, cranberries, cauliflower, brussel sprouts, broccoli, beans.

Pungent: fire & air. Fennel, cardamom, pepper, fresh basil, chili peppers, garlic, ginger, turnips, raw onions.

That said, garlic, onion, chiles, fermented food should, ideally, not be used. They mess with digestion, and easily irritate. But if you decide to cook with them, use them sparingly, and see how you feel. 

Like increases like, and the opposite brings balance. Ex: I am hot, cranky and bitchy. If I decide to have spicy, heavy food for lunch, I become more hot, cranky and bitchy. If I choose a cucumber salad with organic chicken breast and flatbread, I am now cool, calm and angelic

A way to think of our plates at mealtime is the Balance Bowl: one protein @ 20% of meal; 30% grain; 30% augmenting vegetable: carrot, beets, sweet potatoes, fennel, zucchini); 20% extracting vegetable: kale, cauliflower, broccoli, brussel sprouts.

A Balance Bowl idea: fresh baked salmon with dill, fresh lime & ginger, basmati rice with saffron, mineral salt & mint, with carrots, beets, cauliflower and collard greens sautéed in ghee, mineral salt, ginger, coriander and fennel.