If you are a Vata Kapha dosha, you have an equal or almost equal predominance of Vata and of Kapha 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 Kapha people share characteristics of both dosha. Because vata and kapha share the quality of cold, a vata kapha dual-doshic person benefits from warmth and heat.
Diet for Vata Kapha Dosha
Digestion is the most important factor influencing our health. A vata kapha 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 kapha digestion is called manda agni or slow digestion. Because of this a vata kapha person will usually have manda agni or slow agni. When digestion is out of balance, both vata and kapha dosha have a predilection towards constipation so a vata kapha dosha person must be extra vigilante against constipation.
According to rasa or taste, Vata and kapha are not pacified by any of the same tastes, in fact, the tastes that are pacifying to vata are aggravating to kapha and vis versa. This is the most confusing dietary recommendations. However, vata kapha dosha needs warmth more than anything, so warming or hot tastes are best like sour, salty and pungent rather than cooling or cold tastes like sweet, bitter and astringent. Also the sweet taste is most aggravating to kapha dosha and the bitter and astringent tastes are most aggravating to vata dosha. 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 summer seasons while a kapha-pacifying diet is recommended for the spring and winter seasons.
Vata Kapha Dosha Diet Plan
A vata kapha 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 especially with seeded vegetables and fruits.
Food for Kapha Vata Dosha
Vegetables: asparagus, beets, green beans, mustard greens, okra, onion (cooked), parsnips, radishes (cooked), spinach, summer squash (yellow crookneck), winter squash, watercress
Fruits: apricot, berries, cherries, lemon, lime, mango, melon, peaches, raisins (soaked), strawberries, tamarind, tangerine
Grains: barley, millet, quinoa, basmati rice (brown or white)
Beans/Lentils: adzuki beans, lentils (red or brown), mung daal, toor daal
Nuts/Seeds: coconut, pumpkin seeds, sunflower seeds, sesame seeds
Dairy: ghee, goat’s milk, butter (unsalted)
Oils: ghee, sunflower, almond, sesame
Sweeteners: dates, fruit juice, honey (raw & uncooked), sweet fruits
Spices: allspice, anise, asafetida, bay leaf, black pepper, caraway, cardamom, cilantro, cinnamon, cloves, coriander, cumin, dill leaves, garlic (cooked), ginger, mace, marjoram, mint, mustard seeds, nutmeg, oregano, paprika, parsley, peppermint, rosemary, saffron, sage, savory, star anise, thyme, turmeric
Beverages: apricot juice, berry juice, carrot juice, cherry juice, grape juice, mango juice (unsweetened), peach juice, soy milk (warmed & spiced)
Teas: basil, chamomile, chicory, cinnamon, cloves, elderflower, eucalyptus, ginger, lavender, lemon balm, lemongrass, peppermint, raspberry leaves, rose flower, sage
For more information on how to incorporate a vata kapha 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 kapha dosha recipes.