This is more traditional but deeply rooted in eastern anti-inflammatory wisdom. It emphasizes seasonal eating, balance, and digestion. The Ayurvedic vegetarian diet is a plant-based way of eating rooted in Ayurveda, the traditional system of medicine from India that dates back over 5,000 years. It is not just about food — it is about eating for your body type called dosha, supporting digestive health (Agni), and aligning your meals with seasons and energy balance. The goal is harmony, healing, and prevention of disease.

Core principles of the ayurvedic vegetarian diet:

1. Eating for your dosha (body-mind type): Ayurveda classifies people into three main doshas:

• Vata: Air + space → light, dry, cold means needs grounding, warming foods.
• Pitta: Fire + water → hot, intense mean needs cooling, soothing foods
• Kapha: Earth + water → heavy, stable means need light, warming, stimulating foods.

Your ideal food depends on your dominant dosha, but all meals should support balance, not excess.

2. Emphasis on digestibility

• Lightly cooked foods are preferred over raw.
• Use of warming spices like ginger, cumin, turmeric, and coriander to support digestion
• Meals are best eaten warm, fresh, and mindfully.

3. Plant-centered and sattvic: Ayurvedic vegetarian diets are typically sattvic, meaning they promote clarity, calm, and vitality. These include:

• Fruits -in season and not combined with dairy.
• Vegetables -lightly cooked, especially root and green vegetables
• Legumes -mung beans, lentils, toor dal
• Whole grains -rice, barley, quinoa, millet
• Dairy (optional): Often used mindfully — like warm milk with spices or homemade ghee.
• Nuts and seeds, in moderation.
• Herbs and spices to balance doshas and enhance digestion.

Image credit: https://pxhere.com/en/photo/1172245 (CC0 Public Domain)