It is important for Vata-Pitta types need to follow the Vata Diet Plan from Fall (Autumn) to the end of  Winter and the Pitta Diet Plan from Spring to end of Summer.

1. 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.

-Follow the Vata Diet Plan from Fall (Autumn) to the end of  Winter and the Pitta Diet Plan from Spring to end of Summer.

-Take a hot or herbal tea with snacks in the late afternoon.

-Avoid drinks with caffeine – green tea has caffeine. Use naturally caffeine free herbal teas.

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.

BEST GRAINS

Oats (as cooked oatmeal porridge only, no granola), cooked rice.

GRAINS TO REDUCE

Wheat, barley, buckwheat, corn, dry oats, millet.

DAIRY

All Dairy is acceptable.

BEST MEAT

Chicken, seafood, turkey, in small quantity.

MEAT TO REDUCE

Red meat.

BEST BEANS

Chickpeas, mung beans, Pink lentils, Tofu (small amounts).

BEANS TO REDUCE

Kidney beans, black beans, etc.

BEST OILS

Sesame oil, Ghee and olive oil are especially good.

SWEETENERS

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.

BEST VEGETABLES

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.

BEST FRUITS

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.

FAVORABLE GRAINS

Barley, oats, wheat, and white rice (preferably basmati).

GRAINS TO REDUCE

Brown rice, corn, millet, and rye.

BEST DAIRY

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.

BEST MEATS

Chicken, turkey and river fish ( in small amounts).

MEATS TO REDUCE

Red meat and seafood in general

BEST LEGUMES

Chickpeas, mung beans, red lentils, tofu and other soybean products (not fermented).

LEGUMES TO REDUCE

Black gram, black lentils, and Arhar Dal.

BEST OILS

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.

BEST SWEETENERS

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.