Ayrvedic kitchen: Kapha balancing diet

Morning:
Soar apple with peals

Breakfast:
2 breads made of lentil flour, smashed carrots and herbs
with alfa-alfa sprouts on side
and a lemon tea with honey

Lunch:
Rye bread pizzas topped with
1. mushrooms and onions
2. tomatoes, basil, olives, pepper and garlic
and fenugreek tea

Dinner:
Grilled onions, cauliflower, garlic and celery with spicy red lentil soup
and a tulsi tea

Snack:
Hot soy milk with cinnamon and cardamon