Nourishing and Balancing Pitta Dosha With Veggies

 According to Ayurveda, spicy, heating, sharp, or sour-tasting veggies should be avoided or reduced to pacify Pitta’s firey digestion.

Veggies to Add/Include:

  • Avocado
  • Artichoke
  • Asparagus
  • Beets (cooked)
  • Bell Peppers
  • Bitter Melon
  • Broccoli
  • Brussels Sprouts
  • Burdock Root
  • Cabbage
  • Carrots (cooked)
  • Cauliflower
  • Celery
  • Cilantro
  • Collard Greens
  • Cucumber
  • Dandelion Greens
  • Green Beans
  • Jerusalem Artichoke
  • Kale
  • Leafy Greens
  • Leeks (cooked)
  • Lettuce
  • Mushrooms
  • Okra
  • Olives (black)
  • Onions (cooked)
  • Parsley
  • Parsnips
  • Peas
  • Peppers (sweet)
  • Potatoes
  • Pumpkin
  • Radishes (cooked)
  • Rutabaga
  • Spaghetti Squash
  • Sprouts (not spicy)
  • Squash, Summer
  • Squash, Winter
  • Spinach (raw)
  • Sweet Potatoes
  • Watercress
  • Wheat Grass
  • Zucchini

Vegies to Limit/Avoid

  • Beet Greens
  • Beets (raw)
  • Corn (fresh)
  • Daikon Radish
  • Eggplant
  • Garlic
  • Green Chilies
  • Horseradish
  • Kohlrabi
  • Leeks (raw)
  • Mustard Greens
  • Olives, green
  • Onions (raw)
  • Peppers (hot)
  • Radishes (raw)
  • Spinach (cooked)
  • Tomatoes
  • Turnip greens
  • Turnips