The Right Breakfast for your Dosha

When we first wake in the morning, our digestive fires can be thought of like a campfire that's been simmering away slowly all night. Down to coals and embers, ready to become a roaring fire again, but easily smothered out if we just piled on the logs. If you consider your breakfast choices then, they should be light, encouraging, and not so heavy that you dampen the embers. This is also the time to use quality fuel, that is guaranteed to burn cleanly, and not waste the tender coals.

Providing prana rich foods, or foods that are full of life force energy, will guarantee that you'll have a healthy balance in your gut. Convenience foods, foods that are microwaved or full of artificial ingredients, are devoid of this life force energy, and rarely provide any long sustaining or clean burning fuel. Sorta like throwing bundles of kindling on the fire, vs throwing in the cardboard from the 12 pack. The dry but living kindling will burn clean, while the cardboard will erupt and quickly disintegrate into black smoke.

However, every dosha has a perfect kindling. And while there are many foods that are tridoshic, or good for all of the doshas, these breakfast options are pretty dosha specific. I would encourage you to figure out your current imbalances, or determine if you are under the strain of the current season we are in. Spring is the season for Kapha, and so seeing some slight imbalances in that direction is common. Just like our Dinacharya, or daily routine process, can help us find balance with our doshas on a daily basis, the Rutacharya, or seasonal routines, can also help us with balance. So don't forget to consider those factors as well. More information on balancing your dosha during the spring here.

Without further ado, here are some great breakfast options!

Vata Dosha Breakfast Recipes



⅔ cup dry oats

2 cups of water

¼ teaspoon salt

1 heaping tablespoon ghee

¼ cup dates

¼ teaspoon cardamom powder

¼ teaspoon cinnamon powder

dash of nutmeg powder

optional: ½ teaspoon ashwagandha powder

Place oats, dates, salt, ghee, and water in a small saucepan and bring to a boil. Reduce heat to low and add the cardamom, cinnamon, nutmeg and ashwagandha (if using). Cook on low until oats are cooked entirely, anywhere between 5-10 minutes. 

Add a splash of almond milk or whole cow’s milk after the oats have cooked through to give the oats a nice creamy texture. If desired, add a bit of maple syrup to the oats; however, the oatmeal should already have a nice sweet taste thanks to the dates.



1 medium-size sweet potato

2 tablespoons ghee

⅛ teaspoon salt

tin foil square

¼ teaspoon cardamom powder

¼ teaspoon cinnamon powder

dash of nutmeg

handful chopped roasted almonds

Preheat your oven to 400 degrees Fahrenheit. Wash the sweet potato and dry completely. With a fork or sharp knife, poke holes on each side of the sweet potato. Use 1 tablespoon of ghee to cover the sweet potato’s skin then sprinkle with salt. Wrap the sweet potato in tin foil and place in the center rack of the oven. Bake for 30-35 minutes. The sweet potato is done when you can pierce it with a fork and it feels soft through the center. Once the sweet potato is done baking, take it out of the foil wrap and slice it open. Add the remaining ghee and sprinkle with spices and chopped almonds. 

Pitta Dosha Breakfast Recipes

RICE PUDDING  -inspired by Ayurvedic Specialist & Chef, Amadea Morningstar


1 cup cooked white basmati rice

1 cup of coconut milk

¼ cup raisins

1 tablespoon coconut oil or ghee

½ teaspoon cardamom powder

½ teaspoon coriander powder

optional: add ½ teaspoon of shatavari powder

Place all of the ingredients into a small saucepan and mix well. Cook on medium to low heat, until hot, about 5 minutes.



3 egg whites

⅛ cup cow’s milk 

1 tablespoon ghee or coconut oil

1 cup packed fresh spinach leaves

¼ teaspoon turmeric

¼ teaspoon coriander seeds

¼ teaspoon cumin seeds

dash of salt & pepper

Combine the egg whites, milk and turmeric in a mixing bowl and whisk until combined. In a skillet, heat ½ teaspoon ghee and add the coriander and cumin seeds. Cook on low until you hear the seeds popping then add the spinach leaves and saute.

Once the spinach is wilted, remove from the skillet onto a plate. Add the remaining ghee to the skillet and pour in the egg white mixture. Allow the eggs to cook without stirring until the mixture begins to set around the edges. Using a spatula, gently stir the eggs to make a scramble. When eggs are the desired consistency, remove from heat and add to sauteed spinach. Finish with a dash of salt and pepper. 

Kapha Dosha Breakfast Recipes


inspired by Ayurvedic Specialist & Chef, Amadea Morningstar


4 cups rolled oats

1 cup oat bran

1 cup raw sunflower seeds, ground

½ cup raisins

½ cup dried cranberries

3 tablespoons grapeseed oil

¼ cup apple concentrate

1 tablespoon cinnamon powder

1 tablespoon cardamom powder

1 teaspoon dry ginger powder

1 teaspoon clove powder

Preheat your oven to 350 degrees. Combine the dry ingredients together in a bowl and combine the grapeseed oil and apple concentrate in a separate bowl. Pour the liquid mixture over the dry ingredients and mix well to combine. Spread the mixture into 2 large ungreased baking dishes. Bake for 30 minutes or until granola is golden brown and fragrant.

Once cool, combine ½ cup to 1 cup of granola with room temperature rice milk to make a healthy, light breakfast cereal. Store the rest in an airtight container for the rest of the week. 



1 whole grapefruit

½ teaspoon cinnamon powder

¼  teaspoon ginger powder

dash of chili flakes

Set your oven to broil. Slice the grapefruit in half and place on a cookie sheet lined with parchment paper. Broil the grapefruit for 5-6 minutes or until there is a nice golden, caramel color forming. Take out of the oven and place in serving dish. Sprinkle grapefruit with spices. 

To learn more about ayurvedic breakfast or nutrition a great book to start with is Amadea Morningstar’s The Ayurvedic Cookbook. We also recommend Talya Lutzker’s The Ayurvedic Vegan Kitchen: Finding Harmony Through Food and Sahara Rose Ketabi’s Eat Feel Fresh: A Contemporary, Plant Based Ayurvedic Cookbook

Post amended from some of Paavani's ideas.

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