by Asaf Feit | Food Index, Legumes
White navy bean – cooked Properties Taste: Sweet Natural Attributes: Heavy, Dry Tissue impact (Vipak): Sweet, mildly nourishing Thermal impact (Virya): cooling Dosha impact: decrease Kapha and Pitta, increase Vata Digestive impact (Agni): hard to digest Channels...
by Asaf Feit | Food Index, Legumes
Split Dried Pea – cooked Properties Taste: Sweet , Astringent Natural Attributes: Heavy, Dry Tissue impact (Vipak): reducing Thermal impact (Virya): cooling Dosha impact: decrease Kapha and Pitta, increase Vata Digestive impact (Agni): hard to digest Channels...
by Asaf Feit | Food Index, Legumes
Red Kidney bean – cooked Properties Taste: Astringent, Sweet Natural Attributes: Heavy, Dry Tissue impact (Vipak): Sweet, mildly nourishing Thermal impact (Virya): Neutral Dosha impact: decrease Kapha and Pitta, increase Vata Digestive impact (Agni): hard to digest...
by Asaf Feit | Food Index, Legumes
Pinto bean – cooked Properties Taste: Astringent, Sweet Natural Attributes: Heavy, Dry Tissue impact (Vipak): Sweet, mildly nourishing Thermal impact (Virya): mildly cooling Dosha impact: decrease Kapha and Pitta, increase Vata Digestive impact (Agni): hard to...
by Asaf Feit | Food Index, Legumes
Lentils – cooked Properties Taste: Sweet, astringent Natural Attributes: Light, Dry Tissue impact (Vipak): Sweet Thermal impact (Virya): Neutral Dosha impact: Decrease Kapha & Pitta, increase Vata Digestive impact (Agni): Light, easy to digest (when prepared well)...
by Asaf Feit | Food Index, Legumes
Legumes & beans Beans are seeds that grow inside pods. After harvesting, beans are removed from the pod and dried, which account for their hardness. Compared with grains, beans are relatively higher in protein and fat and lower in complex carbohydrates. Prepared...
by Asaf Feit | Food Index, Legumes
Green Mung bean – cooked In Ayurveda, the green variety of Mung is believed to be suitable for all 3 Doshas. Lighter and easier to digest than most other beans, green mung beans are widely used for healing, especially in the restorative and cleansing Indian dishes...
by Asaf Feit | Food Index, Legumes
Chickpea – cooked The driest of all legumes, chickpeas are especially excellent for damp Kapha. Being cool and dry, they need the help of garlic or mustard seeds to warm them, as well as a long time to soak and cook. Sesame seeds (or tahini) are often added to...
by Asaf Feit | Food Index, Legumes
Black Mung Bean – cooked Taste: Sweet Natural Attributes: Heavy, Oily Tissue impact (Vipak): Sweet Thermal impact (Virya): heating Dosha impact: Increase Kapha & Pitta, decrease Vata Digestive impact (Agni): Very Hard to digest Channels (Srotas): closes the...
by Asaf Feit | Food Index, Legumes
Black eyed Pea – cooked Properties Taste: Sweet, Astringent Natural Attributes: Heavy, Dry Tissue impact (Vipak): Sweet, mildly nourishing Thermal impact (Virya): cooling Dosha impact: decrease Kapha and Pitta, increase Vata Digestive impact (Agni): relatively hard...
by Asaf Feit | Food Index, Legumes
Black bean – cooked Black beans are regarded as beneficial for treating Deficient heat signs such as hot flashes, malar flush, and irritability, all related to Kidney Yin Deficiency. For the same reason, they are most popular during summer or among hot tropical...
by Asaf Feit | Food Index, Legumes
Adzuki bean – cooked 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. These small red beans are well-known for their ability to rebuild...
