Kapha Vegetables

Vegetables that pacify Kapha will generally be pungent, bitter, and astringent. Most vegetables include some combination of these tastes, so vegetables are an important center piece of any effective Kapha-balancing diet. Cooked vegetables are generally easier to digest than raw ones, so it’s best to have raw veggies, salads, and Kapha-aggravating vegetables in small quantities and at mid-day, when digestive strength is at its peak. Raw vegetables are often more appropriate for kapha in the spring and summer seasons. The only vegetables for kapha to reduce or avoid are those that are particularly heavy, dense, oily, or watery – like avocado, cucumber, olives, and the other vegetables listed in the reduce or avoid column below.