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Spring Season is a vulnerable time for pitta and kapha.

Kapha: Avoid excess sweet, sugars, refined carbohydrates, and fatty foods.
Pitta: Avoid excess sour, salty tastes; oily, fatty foods; and intoxicants.
BREAKFAST: - a bowl of seasonal fruit, breakfast rice, and ginger or coriander tea.
LUNCH --sprouted Mung bean soup, asparagus soup with hot tortillas, whole wheat for vata and pitta, corn for kapha, mixed baby greens with parsley salad dressing.
SNACK: - pears or muffins with herbal tea.
DINNER: - mungbean soup or khichri, or Fresh Spinach cucumber salad with honey mustard dressing or Quinoa- asparagus pilaf or steamed artichokes.

SUMMER SEASON ---is a vulnerable time for Pitta, they should avoid excess pungent, hot peppers, garlic, oily or fatty foods, complex food combinations, intoxicants.

BREAKFAST-- selection of fresh fruit: apricots, berries, sweet cherries, purple grapes with herbal tea, banana peach muffins (if very hungry).
LUNCH -- light cucumber gazpacho, wild rice salad, light mint tea
SNACK-- coconut fruit smoothie or assortment of fresh fruit like berries, ripe mangos, melons
DINNER-vegetable rice or fresh green vegetables, paella, fresh grated carrots with spearmint and lime, soothing pitta tea

AUTUMN-is a vulnerable time for Vata. They should avoid excess cold, dry, astringent, bitter foods. Otherwise

BREAKFAST-- hot quinoa and lemon tea
LUNCH -- Kichadi, with fresh vegetables of the season, like leafy greens and winter squash, zucchini salad, mint Tea
SANCK--hot Chai
DINNER: -- a cup of hearty vegetable soup or savory pot pie.

WINTER -Is a vulnerable time for Vata and Kapha.

Kapha: Avoid refined sweets and excess cold, unctuous, salty, fatty foods.
Vata: Avoid excess cold, dry, bitter foods. Otherwise

BREAKFAST--tasty scrambled tofu, saffron tea
LUNCH - mung bean soup, Quinoa- cilantro salad, fresh toasted sprouts and greens (optional)
SANCK-- roasted nuts and warm applesauce, quick hot cider
DINNER -- vegetarian stew, mixed bean soup, beets with maple syrup glaze (optional), small toasted salad with creamy pesto dressing (optional) with hot teas.

When one is in a hurry

BREAKFAST-- selection of fruit: apricots, purple grapes, ripe mango, berries, selection of cold cereals: rice, whole wheat, oat, corn, cow's milk and goat or soy milk.
LUNCH: -- broccoli soup, hot Rotis or fresh sprouts and toasted sunflower seeds.
SANCK: -- choice of fresh fruit - apple, sweet oranges, bananas.
DINNER: -- butternut soup, pasta with light basil sauce. (Offer Choice of corn or wheat pasta), summer squash salad, hot teas like ginger, saffron etc.

On WEEKEND DAY

BRUNCH -- crepes with assorted fillings or pancakes made with oat or barely flour, with maple syrup, raw honey or hot apricot sauce.
SNACK-- stuffed celery sticks or assorted fresh fruit - apple, oranges, pears, and bananas
SUPPER--salad bar supreme, roasted vegetables, pasta salad (optional), fruit smoothies or water

The diet outlined above is based on normal Ayurvedic suggestions for specific body type, Vata Pitta or Kapha consult an ayurvedic doctor.

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