Pitta Vata ~ Fire, Water, Air & Space
Learn how to balance Pitta-Vata Dosha
PHYSICAL CHARACTERISTICS OF PITTA-VATA DOSHS
Pitta-Vata is a mixed dosha type. Mixed constitutional types have characteristics of both constituent dosha types. Ayurveda keeps mixed dosha types healthy by recommending different food and routines at different times of the year.
When balanced – Pitta-Vata types are able to digest foods well. They tend to favour light, easy to digest food. They do well on a diet of small meals regularly. And they thrive – they are highly creative and highly motivated.
When unbalanced – Pitta-Vata types crave acidic, fermented and pungent foods can aggravate their Pitta symptoms. They can become angry, aggressive or melancholic and depressed.
EMOTIONAL CHARACTERISTICS OF PITTA-VATA
Pitta-Vata types are very successful people as they have that rare blend of creativity and motivation.
When balanced – They are creative, flexible and able to achieve great success..
When imbalanced, They become angry, aggressive or melancholic. They are no longer productive and can exhibit delinquent behaviour.
How to Balance Pitta-Vata Dosha
- Try to rise early in the morning, before sunrise.
2. Drink 500ml of warm water on rising.
3. Do I-Yoga Sun Salutation, ideally 12 rounds of the sequence every morning.
4. Meditate for 5 to 10 minutes after yoga.
5. Take a warm shower or bath
6. Eat a small Breakfast. Your ideal breakfast is Ayurvedic Oatmeal.
7. Eat Lunch as close to midday as possible Lunch can include some raw food at Lunch.
8. Eat a Dinner between 6-7pm. Dinner should include mainly cooked food
9. Do I-Yoga Moon Salutation every evening. Complexing 6 rounds of the sequence at your own pace.
10. Massage the bottoms of you feet with oil every evening, put cotton socks on (to protect the sheets).
11. Try to get to bed by 10pm. It is important that you maintain a regular routine.
Pay Attention to Your Diet
12 .Because you have such a refined digestive system, the quality of food that you eat should be made a priority: organic, local, and seasonal.
13. You need to have at least three meals a day or up to 6 small ones. You do need to eat at regular intervals. Breakfast, lunch and dinner should be about the same portion size. Portion size will vary from person to person, depending on age, sex and profession. Find the portion that works for your body. The right portion means that you will not need to snack between meals
14. Always eat in a calm and relaxed environment. Take time to lay your table and enjoy your meal. Avoid the tendency to rush through meals.
Products that Balance Pitta-Vata Skin
Pitta-Vata skin is beautiful, but can be prone to eczema (dryness) and inflammation. A good skincare routine & regular treatments with a skin professional is recommended. We recommend the following routine.
Have regular treatments that stimulate the lymphatic system and metabolism like the Marma V or Marma P Abhanga Massage.
Have a regular facial to keep your skin looking healthy. A monthly Rasayana Rejuvenating Facial is recommended for you and a Dermal Renewal Treatment at least twice a year to maintain the youthful glow and tone of your skin.
A simple but daily skincare routine suitable for Pitta-Vata skin.
Buttermilk Cleanser – use this daily – morning and evening to balance and heal kapha skin.
Rejuvenating Face Cream – use this daily – morning and evening after cleansing face to hydrate skin.
Rejuvenating Eye Cream – use this daily – morning and evening around the eye area.
Rejuvenating Face Mask – use this weekly – to detox skin and keep it healthy and glowing.
Rasayana Rejuvenating Serum – for those who feel the need for anti-aging therapy. Add a few drops of this serum to your Active Face Hydrate Gel and massage onto face and neck.
Pitta-Vata Diet Plan
Vata Food Plan
These guidelines should be followed from early autumn to early spring to balance Pitta- Vata mind-body constitutions and increase energy levels. It also support the immune system,
BEST VEGETABLES (cooked)
Asparagus, beets, carrots, cucumber, garlic, green beans, onions, sweet potatoes, radishes, and turnips.
VEGETABLES TO REDUCE
Broccoli, Brussels sprouts, cabbage, cauliflower, celery, eggplant, leafy green vegetables, mushrooms, peas, peppers, potatoes, sprouts, tomatoes, zucchini
Avoid raw vegetables, in general.
BEST FRUITS (well-ripened)
Bananas, apricots, avocados, berries, cherries, coconut, fresh figs, grapefruit, lemons, grapes, mangoes, sweet melons, sour oranges, papaya, pineapple, peaches, plums, stewed fruits.
FRUITS TO REDUCE
Cranberries, pears, pomegranates.
Avoid dried fruits, in general and all unripe fruit.
Oats (as cooked oatmeal porridge only, no granola), cooked rice.
GRAINS TO REDUCE
Wheat, barley, buckwheat, corn, dry oats, millet.
All Dairy is acceptable.
Chicken, seafood, turkey, in small quantity.
MEAT TO REDUCE
Chickpeas, mung beans, Pink lentils, Tofu (small amounts).
BEANS TO REDUCE
Kidney beans, black beans, etc.
Sesame oil, Ghee and olive oil are especially good.
All natural sweeteners may be used in moderation.
NUTS AND SEEDS
All nuts may be eaten in small amounts if not allergic. Almonds are best.
HERBS & SPICES
Avoid using spices in large quantities. Reduce all bitter and astringent herbs such as coriander seed, fenugreek, parsley & thyme. Saffron and turmeric should be used in moderation. Have fresh ginger tea daily morning or evening.
Pitta Food Plan
These guidelines should be used from early spring to late summer to balance Pitta- Vata mind-body constitutions and increase energy levels plus physical wellbeing.
Sweet and bitter vegetables, like asparagus, broccoli, Brussels sprouts, cabbage, radishes, cauliflower, celery, cucumber, green beans, green (sweet) peppers, leafy green vegetables, lettuce, mushrooms, okra, parsley, peas, potatoes, sprouts, squash, sweet potatoes, zucchini, carrot, and spinach.
VEGETABLES IN MODERATION
Eggplant, onion, tomatoes, hot peppers, chilies, and beets.
Bananas, avocados, cherries, coconuts, figs, mangoes, melons, oranges, pears, pineapples, plums, prunes, and raisins.
FRUITS TO REDUCE
Apricot, apples, berries, sour cherries, grapefruit, raw papaya, dark grapes, peaches, persimmon, and pineapples.
Note: Fruits should be sweet and ripe; avoid fruits that come to market sour or unripe. Also avoid green grapes, oranges, pineapple, and plum unless they are sweet and ripe.
Barley, oats, wheat, and white rice (preferably basmati).
GRAINS TO REDUCE
Brown rice, corn, millet, and rye.
Butter, egg whites, ghee (clarified butter), milk, and fruit sorbets (not sour).
DAIRY TO REDUCE
Cheese, sour yogurt, sour buttermilk, egg yolk, sour cream, and ice cream.
Chicken, turkey and river fish ( in small amounts).
MEATS TO REDUCE
Red meat and seafood in general
Chickpeas, mung beans, red lentils, tofu and other soybean products (not fermented).
LEGUMES TO REDUCE
Black gram, black lentils, and Arhar Dal.
Olive, soy, sunflower, and grapeseed oil.
OILS TO REDUCE
Almond, corn, safflower, sesame, and coconut oil.
BEST NUTS & SEEDS
Coconut, pumpkin seeds, sunflower seeds, flaxseeds. Have no more then 30g of nuts and seeds daily.
All are acceptable except honey and molasses.
HERBS AND SPICES
In general Pittas should avoid spice as they are too heating. However the following spice are OK for Pittas in small amounts: Cardamom, cilantro (green coriander), cinnamon, coriander seed, dill, fennel, mint, saffron, turmeric, cumin, and black pepper.
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