General Principles:
- Eat warm, soft, unctuous (oily) cooked foods
- Raw vegetables and salads should generally be avoided
- Drink room temperature or hot beverages
- Breakfast should consist of cooked cereal/oatmeal, stewed fruits or soaked fruits
- Avoid cold drinks and frozen desserts
- Avoid light, dry, crunchy food.
- Minimize bitter, astringent and spicy tastes
- Yogurt, cheese and sour cream should be eaten predominatly at lunchtime
Favor the following foods:
Grains: oatmeal (cooked), rice (especially basmati), wheat products (if able)
Legumes: red lentils, yellow split mung beans (green skin removed), whole mung beans
Vegetables: artichokes, beets, bok choy, carrot, celery root, cucumber, tender eggplant, okra, while pumpkin, radish, spinach, summer/yellow squash, winter squash (acorn, buttercup, butternut), sweet potato, tomato, zucchini.
Dairy: butter, cream, ghee, milk (boiled and served hot), yogurt, soft, non-aged cheess (ricotta, cottage cheese, cream cheese), panir, sour cream
Sweeteners: all sugar cane products, date sugar, honey
Oils: All. Although ghee is the most preferred
Nuts and seeds: all except peanuts.
Spices: anise, black pepper, caramom, clove, coriander, cumin, fennel, fenugeek, gralic (cooked only), ginger, hing (asafetida), mustard seeds, rock salt, sea salt, tamarind, and other spices in small amounts.
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