Eat Pitta pacifying foods, hydrate enough and avoid hot drinks. Cut back on spicy, sour, salty and heating foods, fried food and processed food, vinegar and too much alcohol or red meat. Favor astringent, sweet and bitter tastes which palliate pitta. Try cooking in the morning instead of in a hot kitchen during midday. Have light or moderately heavy, cool and bland food, sweet fruits and salads; vegetables like leafy greens, summer squashes, cauliflower and cucumber; grains like basmati rice, oats, quinoa and barley; legumes like mung beans, black beans, garbanzo beans and split pea; water-rich and sweet fruits such as melons, grapes, berries, peaches and pears; cooling spices like cilantro, mint, dill, fennel and coriander; oils like coconut, avocado oil and ghee and all unrefined sweeteners in moderation (except honey and molasses).
Stay hydrated! Replace (sour) lemon juice with (bitter) lime. Other refreshing drinks are milk, rose water (sherbet) or rose milk, coconut water, buttermilk, pomegranate juice, lemonade, and hibiscus-mint herbal tea. Avoid hot water or drinks that are too hot. Lukewarm or cool tea is better than coffee.
Eat at regular meal times to avoid pitta accumulation (acidity, headaches, heat rashes, inflammation, and irritability).
Some herbs that pacify pitta are Amla, Guduchi, Yashtimadhu, Neem, Manjistha, Brahmi, Satavari and Avipattikar Churna—but in Ayurveda one size doesn’t fit all. Consult an Ayurvedic professional for recommendations pertaining to your unique body constitution and imbalance.
Recipe: Ayurvedic Buttermilk (Takra)
Combine one cup of organic homemade or Greek yogurt and two cups of water in a blender really well. Add ½ tsp of roasted cumin and ¼ tsp of Himalayan Salt (or to taste and a pinch of dry ginger is optional). Garnish with coriander or mint leaves and serve at room temperature. Packed with probiotics and electrolytes, Takra is a refreshing drink useful in many health conditions, particularly digestive disorders.