We have talked about the basics of the pitta dosha in a previous post, now it’s time to delve deeper and understand the pitta diet. This post includes some really simple breakfast recipes that help keep the pitta balanced.
External factors affecting the pitta include temperature change, from cold or warm to excessive heat, alcoholic beverages, loud noises, and food choices. To keep the pitta balanced, you must make an effort to dramatically reduce or completely eliminate these factors. A regular diet and a change in the food you eat are also integral to keeping this dosha balanced.
The pitta controls digestive and metabolic processes in the body. Any imbalance in the pitta affects digestion and also causes mood swings. Foods ideal for pitta should be sweet, astringent, and cooling. Pungent and hot foods should be avoided.
Here’s a list of foods that help keep the pitta balanced:
If your primary dosha is pitta, a few additional steps will go a long way in ensuring your overall well being and good health:
- Avoid alcohol or caffeinated beverages or at least limit their quantity to the minimum possible.
- Take regular walks in quiet parks or beaches.
- Wear natural, light colors such as white, blues, and greens.
- Follow a fixed time table for meals. Eat all your meals at the same time every day.
- Flowers such as lavender, jasmine, and rose have a calming effect on the pitta. Keep these around your home and office.
Skipping breakfast is not recommended for any dosha but breakfast is even more important for pitta. Here are two really easy breakfast recipes to start your day!
Fennel and mango oatmeal
- ½ medium mango, roughly diced
- 1 tsp fennel seeds
- ½ cup quick cooking oats
- 1 cup water
- ¼ cup milk or heavy cream (optional)
- 1 tsp sugar (you may replace this with honey, but it tends to misbalance the pitta so use it sparingly)
Cook oats according to instructions on the packet. Add in fennel seeds with the oats when cooking. Make sure the oats absorb all the water when removing them from heat. Add milk/cream and sugar at this stage.
Serve with the chopped mango chunks.
Pineapple and coconut morning muffins – makes six standard size muffins
- 1 cup whole wheat flour
- ¼ cup quick cooking oats
- 1 cup zero fat or low fat milk (mixed with 1 tbsp white vinegar and set aside for five minutes)
- 2 medium sized eggs
- 2 tbsp light olive oil
- ½ cup lightly packed brown sugar
- ½ cup fresh pineapple, chopped
- ¼ cup unsweetened, shredded coconut
- 1 tsp baking powder
- ¼ tsp salt
Preheat oven to 375 degrees.
In a bowl, whisk the eggs, sugar, and olive oil till light and frothy. Add milk and mix well with a spatula. Fold in flour, oats, baking powder, and salt. Combine everything thoroughly. Add in the pineapple and coconut.
Batter will be thin. Pour into a muffin tray and bake for 15-20 minutes, till a skewer inserted in the center of the muffins comes out clean.