Include foods that are oily or liquid in your daily diet to balance dryness, some heavier foods to offer grounding and to sustained nourishment, foods that are smooth to reduce the roughness inside and foods that are warm or hot to balance the coolness of Vata.

Here are some dietary tips:

Sweet, sour and salty are the three Ayurvedic tastes that help balance Vata. Ensure that these tastes dominate your daily diet. Eat less of the bitter, pungent and astringent tastes.
Do not follow a fat-free diets if you need to balance Vata. Cook foods with a little ghee (clarified butter) or olive oil, ensure some of these fats are in your diet everyday. Avoid dry foods such as rice crackers, crackers, muesli or dry cereal
Warm cooked foods are ideal for balancing Vata. Soups, warm porridge or cereal and warm lightly spiced rice pudding are excellent "comfort" foods and help pacify Vata. Avoid raw foods such as salads and raw vegetables.
Nuts are wonderful for Vata, they pacifier the dosha. Soak ten almonds overnight, blanch and eat in the early morning for a healthy burst of energy. They can be blended with dates and milk for an energizing start to the day.
Carrots, asparagus, tender leafy greens, beets, sweet potatoes and courgette are the best vegetable choices. They become more digestible when chopped and cooked with Vata-pacifying spices (see diet list).
Basmati rice is ideal for balancing Vata. Cook it with a little salt and ghee for added flavor.
Ayurvedic spices such as small quantities of turmeric, cumin, coriander, dried ginger, black pepper and saffron are wonderful for vata.
Drink lots of warm water through the day, at least 2 litres.

Include some foods that are dry in order to balance the liquid nature of Pitta, some "heavy" foods will offer substance and sustained nourishment, and cool foods will help balance the heat and fiery nature of Pitta.

Here are some dietary tips:

Sweet, bitter and astringent are the three Ayurvedic tastes that help balance Vata. Ensure that these tastes dominate your daily diet. Eat less of the pungent, sour and salty tastes.
Use foods that will have a cooling effect on your body and mind. Sweet juicy fruits can cool a fiery Pitta quickly. Milk, sweet rice pudding spiced with cooling herbs, coconut and coconut juice or milkshakes made with sweet fruits, mangoes, almonds or dates are examples of soothing Pitta-pacifying foods
Ghee in moderation will help to balance Pitta as it is cooling for both mind and body. Ghee can be heated to high temperatures with out affecting its nourishing and healing qualities
Dry foods such as cereal, crackers, cereal bars, and rice cakes make ideal snacks for pitta dosha as they balance the liquid nature of Pitta dosha, and can be eaten any time hunger pangs strike.
Carrots, asparagus, bitter leafy greens, fennel, broccoli, cauliflower, brussels sprouts and green beans are good vegetable choices. They become more digestible when chopped and cooked with Pitta-pacifying spices (see diet list).
Avoid nightshade vegetables (potatoes, tomatoes, peppers and aubergine).
Basmati rice and wheat breads (without yeast such as pitta bread or chapati) are excellent for balancing Pitta. Oats are a Pitta balancing grains.
Small quantities of cooling herbs such as turmeric, cumin, coriander, cinnamon, cardamom and fennel are suitable for pitta.
Diluted yoghurt whisked with sweetener will aid digestion.
Avoid ice-cold water and drink room temperature water throughout the day to quench thirst.

Include a few dry foods in your daily diet to balance the oily nature of Kapha, foods that are nourishing but light to counter the heaviness of Kapha. Warm foods with a little spice added to them to balance the sweet, cold quality of Kapha.

Here are some specific dietary tips:

Avoid too many oily foods. However, ghee, in very small quantities, can be used as your cooking medium Steamed foods with spices as per your diet sheet are best.
Light, warm foods balance Kapha. Soups with beans and vegetables, vegetable stews or dhal (lentil) with vegetable are suitable especially when combined with the recommended spices. Stay away from too much salt.
Pungent (spicy), bitter and astringent are the three Ayurvedic tastes that help balance Kapha. Apples, chickpeas cooked with spices or steamed broccoli or cauliflower with a light oil and spice mixture make healthy choices. Eat less of the salty, sweet and sour tastes.
Dry cereal, salt-free crackers and rice cakes balance the liquid nature of Kapha dosha and make good snacks. Avoid sugary snacks. Honey in small quantities is the recommended sweetener.
Carrots, asparagus, okra, bitter leafy greens, broccoli, cauliflower and brussels sprouts are a good vegetable choice. They become more digestible when chopped and cooked with the recommended spices. Vegetables can be combined with lighter grains or mung beans for satisfying one-dish meals.
Fresh green chili peppers and fresh ginger root add flavour while balancing Kapha.
Avoid nightshade vegetables (potato, tomato, aubergine and peppers).
Choose lighter whole grains, and eat grains in moderation. Barley, buckwheat, quinoa, millet and couscous are good choices. Basmati rice is the lightest rice and is easier to digest.
Ayurvedic spices such as turmeric, cumin, coriander, cayenne, black pepper, dried ginger, cloves and fenugreek are warming and wonderful for balancing Kapha.
Drink a blend of 1 part yoghurt with 6 parts water with the froth removed, warming herbs and spices may be added to aid digestion. Drink plenty of warm water throughout the day to help flush toxins from the body.