If you are a Vata Pitta dosha, you have an equal or almost equal predominance of Vata and of Pitta dosha. It can also mean that you have a primary dosha and a close secondary dosha. When we have a primary and a close secondary dosha, the treatment protocols will generally focus on the primary dosha while not doing anything that would be too aggravating for the secondary dosha. A person’s vikruti or their current imbalances will also influence the Ayurvedic guidelines a person should follow.
Vata Pitta people share characteristics of both dosha. Because vata and pitta share the quality of lightness, a vata pitta dual-doshic person benefits from stability, groundedness, support and consistency.
Vata Pitta Dosha Diet
Digestion is the most important factor influencing our health. A vata pitta dual-doshic type needs to pay attention to which doshic tendency is most prevalent in their digestion or if it is a mixture of both dosha. For example, vata digestion is called vishama agni or irregular digestion while pitta digestion is called tikshna agni or sharp digestion. Because of this a vata pitta person will usually have sama agni or regular agni. However, vishama agni or irregular agni could dominate and with pitta predilection for eating large quantities, this can cause indigestion.
According to rasa or taste, both vata and pitta are pacified by the sweet taste, so sweet tasting foods are beneficial for a vata pitta double dosha person. Vata and pitta are also both aggravated by the pungent taste, so pungent tasting should be limited or avoided by a vata pitta person. The seasons will also play a big part in deciding which foods are best for your dual-dosha. A vata-pacifying diet is recommended for the fall and winter seasons while a pitta-pacifying diet is recommended for the spring and summer seasons.
Vata Pitta Dosha Diet Plan
A vata pitta dosha diet should consist of an abundance of fresh and seasonal vegetables. These vegetables should be mostly cooked since vata dosha becomes aggravated by raw vegetables and salads. Be sure to use a variety of spices in your cooking to help increase the food’s digestibility.
Food for Pitta Vata Dosha
Vegetables: artichokes, asparagus, bok choy, carrots, collards, green beans, Jerusalem artichokes, mustard greens, okra, parsnips, pumpkin, rutabaga, summer & winter squashes, sweet potatoes
Fruits: apricot, avocado, coconut, dates, figs (fresh), grapes, lemons, limes, mango, oranges (sweet), pineapple (sweet), plums (sweet), tangerines (sweet)
Grains: barley, basmati rice (white), oats (cooked), wheat, bulgar, couscous, pasta (whole wheat), flour (rice, whole wheat, unbleached white)
Beans/Lentils: adzuki beans, mung daal, urad daal
Nuts/Seeds: coconut, pumpkin seeds, sunflower seeds, sesame seeds
Dairy: butter (unsalted), cottage cheese, cow’s milk, ghee
Oils: avocado, coconut, olive, sesame, sunflower
Sweeteners: barley malt, brown rice syrup, brown sugar (unrefined), dates, fruit juice concentrates, maple syrup, sucanat, sweet fruits
Spices: basil (fresh), black pepper, cardamom, cilantro, coriander, cumin, dill, fennel, ginger (fresh), mint, saffron, turmeric
Beverages: apricot juice, coconut milk, cow’s milk, date & fig shakes, grape juice, mango juice, pomegranate juice, sweet orange juice, pineapple juice
Teas: cardamom, chamomile, elderflower, fennel, lavender, lemon balm, lemongrass, peppermint, rose flowers, spearmint
For more information on how to incorporate a vata pitta dosha diet into your lifestyle, schedule an Ayurvedic Cooking Class or Ayurvedic Wellness Coaching program with us. Also check out our Recipes page to see some sample vata pitta dosha recipes.