For many of us breakfast is the most looked forward to meal of the day, but it’s especially significant in the Ayurvedic philosophy because a properly prepared breakfast that works with your unique dosha has the potential to set you up for a day of ease- physically, mentally and emotionally.

What we eat definitely impacts our moods, the way our body will function throughout the day, and therefore it will directly have an influence on our capacity to outwork our purposes for the day, whether that is wrangling children, studying, taking care of your home, or working.

If you fit into the Kapha dosha, you'll be the most robust of all the other Ayurvedic types, with thick skin, a well built frame, and strong immune system. However because you are governed by the element of earth, you are cold, heavy and static- so if you're living a lifestyle that is cold, heavy and static such as a sit down desk job during the cooler months, you will find that your will become unbalanced- which can bring on sluggishness, weight gain and even depression.

These imbalances can sabotage your personality linked giftings of peace-making, nurturing, your ability to help others, your level of tolerance and your strong relationships.

Other than living a lifestyle of plenty of exercise and movement, a varied routine, and avoiding too much sleep and lying around the house; Kaphas can choose light meals and foods that help “bring you out of the ground” so to speak.

Using Pungent Spices In Your Cooking Will Help To Achieve This, As Well As Avoiding Dairy And Heavy Foods In The Morning

It's a light and satisfying bowl of scrambled eggs with loads of stimulating spices and nourishing greens that will help to see heavy kaphas brought into balance through lightness in their emotional life and also a physical lightness through weight normalisation.

By using just the egg whites in this recipe and bulking it up with a boost of healthy greens, you’ll be adding a good punch of vitamins and minerals to boost kapha.


1 tsp ghee
1 tsp cumin seeds
1⁄2 tsp cilantro seeds
1⁄2 tsp turmeric, ground
2 small green chillies, seeded and finely chopped
1⁄2 red onion, finely chopped
1⁄3 bell pepper, diced
4 egg whites
Celtic sea salt, to taste
60 g (21⁄4 oz/2 cups) baby spinach, lightly steamed
small handful fresh cilantro leaves, chopped, to serve


Heat the ghee in a medium frying pan over medium heat.
Add the cumin and cilantro seeds, and cook, stirring frequently, until they start to pop. Reduce the heat to low.
Add the turmeric and stir for 1 minute.
Add the chilli, onion and bell pepper, and cook for 2–3 minutes or until the onion is translucent.
In a bowl, lightly whisk the egg whites, season to taste, then pour into the pan.
Stir with a fork until cooked to your liking. Serve on a bed of wilted spinach, sprinkled with fresh cilantro leaves.