Reference: Ayurvedic Cooking for Self-Healing by Usha Lad & Dr Vasant Lad

Reference: Ayurvedic Cooking for Self-Healing by Usha Lad & Dr Vasant Lad

<p>Naturally Sweet Foods That Pacify Vata </p><p>Seeds pumpkin, safflower, sesame, sunflower</p><p>Spices (virtually all spices basil, bay leaf, caraway, cardamom, cinnamon, coriander, pacify vata but not all of them fennel, garlic, mint, nutmeg, poppy seeds, rosemary, saffron, are sweet. Most of them pacify tarragon, vanilla vata because they are gently heating – those listed here are ones containing the sweet taste)</p><p>Oils (the only oils that don’t almond, avocado, castor, coconut, ghee, olive, peanut, pacify vata are corn, canola safflower, sesame, sunflower and soy)</p><p>Nuts (all nuts are sweet, almonds, brazil nuts, cashews, coconut, hazelnut, macadamia, some are sweet and astringent peanut, pecan, pine nut, pistachio, walnut but they all pacify vata because they are heating and have a sweet post-digestive effect)</p><p>Legumes (some other mung beans, split mung daal and urad daal legumes/legume products pacify vata but not due to their sweet taste – including toor daal)</p><p>Grains (basmati rice is amaranth, cooked oats, quinoa, basmati rice, brown rice, favoured in ayurveda because wheat it is so light and easy to digest)</p><p>Dairy (all dairy products cow’s milk, ghee, fresh goat’s milk reduce vata either due to their sweet taste or their sour taste but I’ve just listed the sweet ones here)</p><p>Animal foods beef, dark chicken meat, duck, eggs, freshwater fish, salmon, tuna, shrimp, dark turkey meat</p><p>Vegetables (a number of asparagus, beets, cooked carrot, cucumber, fresh corn, fresh other veggies pacify vata but fennel, green beans, cooked leeks, okra, black olives, cooked I’ve just listed the ones that onion, parsnip, sweet potato, summer squash contain the sweet taste)</p><p>Fruits all ripe fruits pacify vata except for raw apples (cooked are fine), unripe bananas, cranberries, green mangoes, raw pears (cooked are fine), persimmons, pomegranates, un-soaked raisins, raspberries, strawberries and watermelon</p><p>Reference: “Ayurvedic Cooking for Self-Healing” by Usha Lad & Dr Vasant Lad</p>

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