Seasonal Foods to Favor:
Winter radishes, asparagus,
cabbage vegetables like broccoli, leeks, celery, artichokes, winter
greens, collard greens, nettles, sprouts, beets, chard, watercress,
turnips, parsnips, green garlic, lemons, navel oranges, grapefruit,
mandarins, kumquats.
Favor roots like dandelion, chicory, burdock and Echinacea
Dried fruit like raisins, prunes, and mulberries
Emphasize amaranth, barley, buckwheat, corn, rye, millet, quinoa, and long grain brown rice.
Eat
legumes with warming spices and sprouting for better digestibility. Bean
sprouts, goyas, kidneys, lentils, limas, and mungs are best. Adzuki,
garbanzos, favas, and split peas are good. Pumpkin seeds and sunflower
seeds are good. Reduce tofu; reduce &/or avoid nuts. White meat
from chicken & turkey is fine. Freshwater fish or light seafood
like sole, flounder & rainbow trout are good in moderation. Reduce
the deep-sea fish: tuna, halibut, swordfish, shark, mahi-mahi &
shellfish. Avoid crab, lobster, pork & red meats. Eat eggs poached
or hardboiled.
Reduce
oils. Receive EFA’s from your grains & EFA carrying veggies. Use
mostly corn, sunflower, soybean oil & little amounts of ghee.
Avoid peanut oil.
Kapha
season is the time to avoid dairy altogether. Substitute with soy or
rice milk. Avoid ice cream. Use ghee & low fat yogurt in
moderation. If you do eat dairy eat it before sunset in small
amounts.
Emphasize black pepper, cayenne & clove. Reduce salt intake, which increases moisture.
Use raw honey.
Teas
like cardamom, chicory, cinnamon, cloves, dandelion, ginger, hibiscus,
orange peel & strawberry leaf are best. Reduce mint &
chamomile.
