Vata, Pitta and Kapha Pacifying Food
| Grains | White and brown basmati rice, wheat, barley, amaranth, oats and quinoa |
| Legumes | Mung beans, aduki beans, split yellow mung dal, red and yellow split pea and uraddal All these should be cooked to a soft consistency |
| Fruits | Sweet and sour tastes, like grapes, lemons, pears, bananas, sweet oranges, dates, figs, apples (preferably cooked, avocados, berries and a small amount of raisins |
| Vegetables | Sweet vegetables, like zucchini, beets, cauliflower, leeks, carrots, asparagus, cilantro, fenshel and a small amount of garlic, green beans, green chilies, okra, parsnips, pumpkins and radishes (preferably cooked) |
| Spices | Avoid using hot, pungent, drying spices. Use fresh spices like ginger root, cilantro, cumin, coriander and fenshel seeds, turmeric and asafetida. |
| Dairy | Fresh, whole, unhomogenized milk, ghee and a small amount of butter |
Pitta Pacifying Food
| Grains | White and brown basmati rice, wheat, barley, oat bran, oats, wheat and wheat bran |
| Legumes | Yellow mung dal, split red and yellow peas, a small amount of aduki beans and soy products. All these should be cooked to a soft consistency. |
| Fruits | Sweet fruits, such as apples, berries, coconuts, dates, figs, avocados, sweet melons, plums and pomegranates |
| Vegetables | Asparagus, broccoli, cabbage, cucumber, cooked onions, sweet potatoes, sprouts, squash and a small amount of okra and cauliflower |
| Spices | Cooling spices, like licorice, cardamom, coriander seeds, cilantro, fennel seeds, fresh basil, dill, turmeric and a small amount of cumin and fresh ginger |
| Dairy | Fresh ghee and fresh, whole unhomogenized milk |
| Nuts | Sunflower seeds and almonds in moderate amounts |
| Oils | Coconut, sunflower, canola and a small amount of sesame |
Kapha Pacifying Food
| Grains | Barley, buckwheat, couscous, millet, muesli, oats, oat bran and a small amount of wheat |
| Legumes | Most beans, peas and dal l. Avoid soy products |
| Fruits | Apples, berries, cranberries, pomegranates, dried fruits and a small amount of strawberries |
| Vegetables | Asparagus, beets, bitter melons, broccoli, beet greens, cabbage, garlic, green beans, fennel, carrot, kale, horseradish, leafy greens, leeks, lettuce, okra, cooked onions, spinach, sprouts, squash, turnip and a small amount of artichoke, burdock root and brussel sprouts |
| Spices | Hot spices, like pepper, chilies, ginger, cinnamon, clove, fenugreek and bay leaves |
| Dairy | A very small amount of dairy; goat milk and ghee in moderation |
| Nuts | A small amount of almonds |
| Oils | A small amount of olive, corn and canola |
Tridosa Balancing Food
| Grains | White and brown basmati rice, wheat, quinoa, barley |
| Legumes | mung dal, yellow mung dal , red lentils, aduki |
| Fruits | Cooked apple, pear, papayas, black raisins, banana, mango and oranges in moderation. Always eat fruit by itself. |
| Vegetables | Spinach, zucchini, brocoli, cauliflower, cabbage, asparagus, sweet potatoes, carrots, leafy greens, steam, boil, bake or stir-fry the vegetables |
| Salads | Fresh, green salad with sesame oil and lemon juice dressing and spices of choice |
| Spices | Fresh ginger root, turmeric, coriander seeds and leaves, cumin seeds, licrorice, fennel seeds, cardamom, cinnamon, fresh basil, mustard seeds and hing (asafetida) |
| Salts | In moderation mineral salts, black salt or rock salt |
| Sweeteners | In moderation uncooked honey, maple syrup, sucanat (dried sugarcane juice) |
| Nuts & Seeds | In moderation blanched almonds, unsweetened coconut, sesame and pumpkin seeds |
| Oils | Ghee, sesame, olive, sunflower, flax seed, canola |
| Breads | Unleavened, unfermented breads, wheat and corn tortillas and chapatti |
| Beverages | Warm herbal teas or grain beverages, plenty of water (unrefrigerated) |