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Ayurveda & The Best Eats for Your Dosha

Ayurveda & The Best Eats for Your Dosha

So what the heck are doshas? Well in the study of Ayurveda, a very old holistic healthcare that works with diet, lifestyle, exercise, detoxification, sleep and the mind, there are three constitutions or fundamental principles that are always in fluctuation within our bodies. They are known collectively as the doshas and are individually named Vata, Kapha and Pitta.

Each of us has a dominant dosha, though it’s said that health exists when the three are balanced. Knowing which dosha (or doshas) your body personally leans towards, can help you understand which of them you should be supporting more or supporting less to find that healthy balance.

One can determine their dosha by taking a simple online quiz, like this one.  With your results take a look below and see how to eat, what to eat, the ways your doshas become imbalanced and how to find that healthy balance again.




Elements: space and air

Characteristic: typically fast moving, quick thinking and thin, active, creative and gifted with a natural ability to express and communicate

Traits when imbalanced: anxiety and bodily disorders related to dryness, such as dry skin and constipation


Ways Vata Becomes Imbalanced

- Eating vata-aggravating foods

- Eating while anxious or depressed

- Eating on the run

- Drinking alcohol, coffee, or black tea

- Smoking cigarettes

- Following an irregular daily routine

- Going to bed late at night


Ways to Balance Vata

- Eat a vata-balancing diet (see below)

- Eat in a peaceful environment

- Engage in wholesome and contemplative activities (like spending time in nature)

- Follow a regular daily routine

- Go to bed early

- Meditate daily

- Do gentle physical exercise like yoga, swimming, tai chi, or walking


Vata-Balancing Foods

Choose warm over cold

Choose moist & oily over dry

Choose smooth over rough

Emphasise sweet, sour & salty

Minimise pungent, bitter & astringent


Example Foods:

Cooked eggs

Buttered toast

Sautéed vegetables



Dal with spices

Rice pasta


Baked sweet potatoes

Spices: cinnamon, cardamom, nutmeg, ginger, clove


Micki’s Recipe of the Month for Vata:

(Courtesy of Doing Health Differently with Dr. Kyle Willets: http://kylewillets.com/citrus-sweet-potato-saffron-cinnamon/)


Citrus Sweet Potato with Saffron and Cinnamon


1 sweet potato 1/2 inch cubed

1/2 sweet white onion chopped

1 Tbs. coconut oil

1/4 cup of coconut milk (fresh if available)

1 tsp. cinnamon

Zest of 1/2 an orange

1/2 tsp. nutmeg

Pinch of saffron

1 tsp. ginger powder

Pinch of sea salt



1. Heat coconut oil in medium sauce pan. Add ginger powder, cinnamon, nutmeg, and onions.

2. Sauté for 2-3 minutes until onions are translucent.

3. Add sweet potato, saffron, orange zest, and coconut milk. Cover the pot with a lid and simmer on low for 10-12 minutes stirring occasionally to avoid sticking to the bottom of the pan.

4. Once the sweet potato is cooked through remove from heat and roughly mash potato (not going for purée with this one).

5. Salt to taste. Serve with tossed salad greens.




Elements: fire and water

Characteristic: typically a fiery personality and oily skin. a joyful disposition, a sharp intellect, and tremendous courage and drive
Imbalanced or excessive: tendency to “overheat”


Ways Pitta Becomes Imbalanced

- Eating pitta-aggravating food

- Eating while angry

- Drinking coffee, black tea, or alcohol

- Smoking cigarettes

- Over-working

- Being overly competitive


Ways to Balance Pitta

- Eat a pitta-balancing diet (see below)

- Eat in a peaceful environment

- Avoid artificial stimulants

- Engage in calming activities, like spending time in nature

- Meditate daily

- Do calming physical exercise, such as yoga, swimming, tai chi, or walking


Pitta-Balancing Foods

Choose cool over warm or hot

Choose dry & dense over oily or liquid

Choose mild over sharp

Emphasise sweet, bitter & astringent

Minimise pungent, sour & salty


Example Foods:

Fresh fruit salad

Egg white and vegetable omelet


Steamed tofu

Steamed green vegetables

Whole grain breads and pastas

Dal with spices

Veggie or turkey burgers

Spices: cumin, coriander, turmeric


Micki’s Recipe of the Month for Pitta:

(Courtesy of Doing Health Differently with Dr. Kyle Willets: http://kylewillets.com/the-perfect-summer-fresh-roll/)


The Perfect Summer Fresh Roll


For The Roll:

4-6 rice paper wrappers

10 shitake mushrooms, cleaned & sliced thinly

1 tablespoon virgin coconut oil

1 medium sized sweet potato, quartered lengthwise, then sliced thinly

1 -2 cups of sprouts

1 avocado, thinly sliced


Green Goddess Dressing:

2 tablespoons tahini

1 avocado, pit removed

2 tablespoons freshly squeezed lemon juice

2 teaspoons apple cider vinegar

1 tablespoon olive oil

handful of cilantro

sea salt

few grinds of black pepper



For The Roll

Start by steaming the sweet potato - when thinly sliced this should take 5-8 minutes. Meanwhile, add the coconut oil to sauté pan at medium heat, once melted add mushroom slices. Sauté till browned (2-3 minutes), set aside. Rehydrate the rice paper wrappers one at a time by soaking them in a plate filled with warm water - should take about 30 seconds per sheet. Take the rehydrated rice sheet and place it on another plate. Add the sprouts, avocado, mushrooms, and sweet potato. Wrap it up by folding the sides in first. Drizzle the Green Goddess Dressing on top - I put it inside the wrap too!


Green Goddess Dressing

Use a blender to blend all ingredients thoroughly until smooth.





Element: water and earth

Characteristic: typically a calm personality and temperament, loving with a solid bodily frame

Imbalanced or excessive: may turn lethargic, attached, and depressed


Ways Kapha Becomes Imbalanced

- Eating kapha-aggravating food

- Overeating

- Eating to offset emotions (like indulging in sweets when depressed)

- Spending too much time in cool, damp climates

- Not engaging in physical activity

- Spending most of one’s time indoors (especially on the couch watching TV!)

- Avoiding intellectual challenges


Ways to Balance Kapha

- Eat a kapha-balancing diet (see below)

- Eat in a loving environment

- Avoid a luxurious, leisurely lifestyle

- Focus on non-attachment in daily life

- Do emotional housekeeping regularly

- Make time for introspective activities, like meditation and writing

- Make a distinction between being nice and being taken advantage of

- Go to bed early and rise early, with no daytime naps


Kapha-Balancing Foods

Choose light & airy over dense & heavy

Choose warm over cool or cold

Choose dry over moist or oily

Choose rough over smooth

Emphasise pungent, bitter & astringent

Minimise sweet, sour, salty


Example Foods:

Stewed apples

Fruit salad

Fruit smoothie

Freshly juiced fruit

Hot cereal of grits, millet or barley

Lentil vegetable soup

Chickpeas & cabbage over quinoa

Dal with spices

Split pea soup

Spices: cumin, coriander, black pepper, ginger


Micki’s Recipe of the Month for Kapha:

(Courtesy of Doing Health Differently with Dr. Kyle Willets: http://kylewillets.com/ginger-tofu-and-veggies-en-pappilote/)


Ginger Tofu and Veggies En Pappilote Recipe


Ginger Marinade:

3 tablespoons organic coconut milk

2 tablespoons Bragg's amino acids

2 tablespoons finely chopped fennel leaves

1 tablespoon finely chopped parsley

2 teaspoons freshly grated ginger

1 tablespoon finely ground blanched almonds

1 tablespoon lime juice

1 teaspoon brown rice syrup

1/4 teaspoon freshly ground black pepper

1 1/2 cups tofu cut into 1 inch cubes


Veggie filling:

2 cups filtered water

1 medium courgette, cut into 1/2-inch slices

1 medium sweet potato, peeled and cut into 1-inch cubes

1 cup of green beans, cut into 1-inch pieces

1 cup of broccoli, cut into bite-sized florets

4 pieces of parchment paper, each 12x12 inches

2 tablespoons of ghee at room temperature



1. Start by creating the ginger marinade: In a small mixing bowl, whisk together the coconut milk, Bragg's amino acids, fennel, parsley, ginger, almonds, lime juice, brown rice syrup, and black pepper. Then, add the tofu and gently stir to cover and coat evenly. Place in refrigerator for 1-2 hours.


2. Preheat oven to 400 degrees F.


3. For the veggie filling: Add all of the vegetables to a boiling pot of water, cover, and cook for 4 minutes. Drain well.


4. In a large bowl add the vegetables and the tofu with ginger marinade and gently toss to cover the veggies with the marinade.


5. Scoop some of the ginger tofu and veggies into the centre of each parchment paper and drizzle with ghee.


6. Fold the parchment paper over the filling to enclose it. Then seal the edges of the paper by making small crimping folds along the edges of the parchment paper. Ensure that it is sealed completely so steam does not escape while the food cooks. (Never open the parchment packet to check on the food). Place the parcels onto a lightly oiled baking sheet and bake until parcels puff up ~ 15 minutes.


7. Remove from baking sheet and transfer parcels onto individual plates. Serve immediately and allow parcels to be opened at the table. Garnish with fresh lemon or greens.




3…4…5…6 times a day you get to decide how you’re going to nourish, nurture and honour your body. So don’t hate it. Don’t starve it of the nutrients it needs. Support it. Love it. Bring balance into your diet, lifestyle, exercise, sleep and mind. And reap the benefits!




Micki Ramondt, Dip CNM

Nutrition Therapist


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Micki Ramondt is a Nutrition Therapist with a background in yoga, graphic design, found sculpture, haiku poetry, healthy cooking, smiling, hugging and loving. She is trying to spread the word of good health and happiness that doesn’t have to come at the cost of obsession. Be real and be happy. Micki posts lots of yummy food photos, information and hot topics, you should stalk her Insta feed.


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