Vata Pitta Dual dosha Balancing recipes Day 7 Autumn - Carrot Oats porridge, Buddha bowl,Veg Khichdi

People with Vata Pitta Constitutions should consume foods with natural sweet taste (not sugars) more in their diet. Subscribe to the channel to see various tips on how to pacify both vata and pitta dosha.

Vata Pitta dosha diet | How to balance Vata and Pitta ? | Vata Pitta Imbalance symptoms |

Balance your Vata pitta Dosha and weight loss with an Ayurvedic diet plan. What to eat according to Ayurveda. Tips on what to eat and avoid in Vata pitta imbalance.

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Vata Pitta Dosha | Managing Combination Ayurvedic Doshas with Dr. Shweta Bathija

High on Health

In this video on Managing Vata Pitta Combinations, Dr. Shweta Bathija shares the summary of how to keep vata pitta balanced for preventing and managing imbalances.

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To get a detailed e-book of this plan or to consult email on [email protected]

BREAKFAST

CARROT OATS PORRIDGE

1. Ingredients:

3⁄4 cup gluten free rolled oats
1⁄2 cup grated carrots
3 cups water
1 tbsp each of sunflower seeds, pumpkin seeds, chia seeds 1 tsp each of cinnamon powder, cardamom powder
1 medjool date chopped 4 almonds chopped

2. Cooking instructions:
Mix together all the ingredients EXCEPT 🥕. Leave to soak overnight at room temperature.
Next day morning, add grated carrots and cook it on low flame, till it thickens. It takes around 10-15 mins to thicken. Serve hot.

LUNCH

BUDDHA BOWL

1. Ingredients:

1 bowl cooked rice / quinoa / amaranth (I used rice) 1 bowl stir fried veg
8-10 cucumber sticks
1 bowl boiled mung beans

Stir fried veggies :
1 red bell pepper, 1 yellow bell pepper, 1⁄2 small handful cabbage, 100g courgette 1 tbsp ghee
1 tsp of Dried italian herbs: basil, rosemary, oregano

Coriander chutney :

1 handful each of coriander and mint leaves
8-10 soaked cashews - 30 however on a mins to 2 hours 1 lemon juice, cumin seeds
1⁄2 cup water

DINNER

MIX VEGETABLE KHICHDI

1. Ingredients:

3 cups chopped seasonal vegetables of choice

1/3 cup green mung lentils or moong dal chilka

1/3 cup any variety of rice
3-4 cups water
Salt as required

Tempering - 1 tsp cumin seeds, curry leaves, 1/4 tsp turmeric powder, 1⁄2 tsp red chilli powder or cayenne pepper

2 tbsp ghee(highly recommended) or cold pressed sunflower oil