ACORN

SAVE FOOD

Acorns are high in tannins, a bitter and astringent acid that irritates the digestive tract and causes constipation. However, tannins are water soluble.

ACORN SQUASH

SAVE FOOD

Acorn Squash is a nourishing, grounding vegetable whose sweetness can be the centerpiece of a hearty meal. As sweet taste is almost always cold, be sure to warm your acorn squash with mild spices like cinnamon and nutmeg, or more savory options like...

ADZUKI BEANS

(5.00 out of 5 stars) 1 rating, 380 likes

SAVE FOOD

Adzuki beans are known to have originated in China where they are used extensively in traditional medicine. They are a staple in the macrobiotic diet and very popular in Japan, second only to the soybean in terms of consumption and popularity.

ALFALFA SPROUTS

SAVE FOOD

Promotes strength and solidity. Anabolic, but without creating stagnation. Regulates estrogen (phytoestrogens can increase or decrease estrogen as needed). Liver, Spleen Yin Tonic. Alfalfa is a urinary & GI membrane restorative. (Source: Holmes)

ALLSPICE

(5.00 out of 5 stars) 2 ratings, 368 likes

SAVE FOOD

Highly aromatic & spicy, Allspice is an ideal appetizer that refreshes the mouth. It is a delicious addition to meats and desserts, where it doubles as a digestive aid. It's taste and astringency closely resembles cinnamon, nutmeg, and cloves and it...

AMARANTH

(4.00 out of 5 stars) 1 rating, 421 likes

SAVE FOOD

Amaranth represented up to 80% of the caloric intake of the Aztecs before the Spanish conquest. Amaranth tastes somewhat like corn, but is somewhat less sweet. Others have described the taste as nutty, like bacon or wood, or slightly bitter. It is...

ANCHOVY

SAVE FOOD

Anchovies clear dampness in Chinese medicine, and resolve water accumulations. They are a spleen yang tonic, which means their warming nature helps build agni.

APPLE (RAW)

(3.67 out of 5 stars) 3 ratings, 360 likes

SAVE FOOD

Apples are crunchy and leave a rough feeling on the roof of the mouth, both signs of astringency. Astringency is drying. Thus raw apples provoke Vata and constipation. Cooked apples and apple sauce are more Vata friendly. They are not astringent....

APRICOT (DRIED)

SAVE FOOD

See also fresh apricots

ARTICHOKE

SAVE FOOD

Artichokes, a member of the thistle family, are a hepatoprotectant. Artichoke may be gassy for those with weak digestion. Artichoke is very high in fiber. It's chologogue properties, together with its high fiber content make it ideal to flush toxic...

ARTICHOKE HEARTS

SAVE FOOD

See the Ayurvedic Analysis of Artichokes page.

ARUGULA

(4.50 out of 5 stars) 2 ratings, 465 likes

SAVE FOOD

Its sharp peppery flavor is a sign that arugula is light and easy to digest for those with slow, cold digestion, or to help take a heavy meal and "lighten" it, so your body can assimilate the nutrients of the entire dish.

ASPARAGUS

(5.00 out of 5 stars) 1 rating, 427 likes

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Asparagus has a delicate flavor and texture making it an ideal vegetable for gourmet cuisine!

BARLEY

(5.00 out of 5 stars) 1 rating, 352 likes

SAVE FOOD

Barley has an ancient history, and was first cultivated in the Near East.

BASIL

SAVE FOOD

Basil's warm and spicy aroma adds a passionate flare to any dish, bringing the heat of the Mediterranean sun to your table. Its bright green color and vigorous flavor is unmistakable in pesto. It adds verve to a home-made tomato sauce, and is a perky...

BEER

(5.00 out of 5 stars) 1 rating, 108 likes

SAVE FOOD

Beer is Cheer Few people don't enjoy a cold beer on a hot summer's day. The paradox is that beer, although bitter and refreshing to taste, heats the body up. On a hot day, that increased heat leaves you thirsty and dehydrated,...

BEET GREENS

(5.00 out of 5 stars) 1 rating, 169 likes

SAVE FOOD

The astringency of the beet can cause a fuzzy feeling on the teeth.

BEETS

(5.00 out of 5 stars) 1 rating, 558 likes

SAVE FOOD

"A tale that begins with a beet will end with the devil", wrote Tom Robbins in Jitterbug Perfume. For good reason too - cooking with red beets leaves the hands looking blood-stained. A chef who slaughters beets cannot hide - only run from the scene of...

BLACK BEANS

SAVE FOOD

Black beans are a rich source of vegetable protein, easing any meat cravings for those seeking satiation. The shiny obsidian quality of the beans are a beautiful addition to any meal, providing an earthy depth and dark contrast. Black beans appear...

BLACK SALT (KALA NAMAK)

SAVE FOOD

Black salt is a popular condiment in India. It consists of salt infused with sulfurous herbs and spices. It is a brownish pink color due to sulfides that also give it its unique pungent flavor.

BLACK TEA

(5.00 out of 5 stars) 1 rating, 292 likes

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Caffeine shifts awareness from the heart chakra to the third eye. New trades routes brought caffeinated beverages to Europe creating an 'Age of Enlightenment' and ending the middle ages. Ayurveda comes from an older time where the mind was not separate...

BLACK-EYED PEAS

SAVE FOOD

Popular in southern soul food. Apparently, eating black eyed peas on New Years Day brings prosperity.

BLUE CHEESE

SAVE FOOD

Tangy and moldy, like gym socks but glorious all the same.

BLUEBERRY

(5.00 out of 5 stars) 3 ratings, 498 likes

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Pop a few blueberries in your mouth and you'll notice reduced agitation, a relaxing sensation in the eyes, and cool feeling in your skin. These visceral signs are your personal cue indicating blueberries' beneficial effect on your liver, and their...

BONE MARROW / FAT

(5.00 out of 5 stars) 1 rating, 164 likes

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Bone Marrow and bone marrow fat are the heaviest and densest of all fats. It is a strong tonic and blood builder used for debilitated clients and those who over-exert their bodies, such as athletes. It is rich in minerals.

BROCCOLI

(4.00 out of 5 stars) 1 rating, 438 likes

SAVE FOOD

Broccoli is packed with nutrients, high in fiber, and keeps the stomach satisfied for a long time. An entire bag of broccoli has about 100 calories, or the equivalent of two french fries at a fast food restaurant. Raw brassicas contain chemicals...

BROWN LENTIL

SAVE FOOD

Beans are the 'musical fruit' because they contain saponins to protect themselves against insects. Saponins form the sudsy foam on the surface of a cooking pot of beans. They prevent protein digestion resulting in stagnation and gas of the bowels.

BUCKWHEAT

(5.00 out of 5 stars) 1 rating, 180 likes

SAVE FOOD

Buckwheat's hearty warmth hits the spot on any damp cloudy day in November. Enjoy as you snuggle up with your loved ones, or while listening to crackling logs in a wood burning stove. Smoky, nutty and earthy, buckwheat is slightly demulcent like...

BUTTER BEAN

SAVE FOOD

Beans are the 'musical fruit' because they contain saponins to protect themselves against insects. Saponins form the sudsy foam on the surface of a cooking pot of beans. They prevent protein digestion resulting in stagnation and gas of the bowels.

BUTTERNUT SQUASH

SAVE FOOD

Winter squashes, including butternut, are eaten in the autumn after they have absorbed the sun's energy over the summer. This stored energy gives squashes a warm ojas building heartiness that can comfort you through colder weather. Where most tonic...

CABBAGE (COOKED)

SAVE FOOD

Cabbage juice is an anti-inflammatory. It was used by the Greeks and Romans to relieve eye inflammation. Fresh cabbage juice promotes rapid healing of ulcers. Raw cabbage is very difficult to digest and strongly provokes Vata. Cooked cabbage is...

CABBAGE (RAW)

SAVE FOOD

Raw brassicas contain chemicals that can block thyroid function called goitrogens. These chemicals are easily inactivated by steaming or cooking.

CANNELINI

SAVE FOOD

Cannelini beans are italian.

CARDAMOM

(5.00 out of 5 stars) 8 ratings, 723 likes

SAVE FOOD

Love for cardamom resonates through history - for instance, ancient Egyptians chewed cardamom to whiten their teeth and sweeten their breath. Cardamom helps take the edge off of caffeine in the famous drink Turkish coffee. Cardamom is a member of the...

CARROT

(5.00 out of 5 stars) 2 ratings, 587 likes

SAVE FOOD

Ancestors of the wild carrot came from Iran and Afghanistan, the center of genetic diversity for carrot. Carrots were bred from a species of wild carrot, called Queen Anne's Lace. Originally they were grown for their aromatic leaves and seeds. Since...