11/07/2026
“There is no “Ayurvedic” food.
There is no food that is not “Ayurvedic.”
There are simply substances, including food, that we can describe or understand using Ayurvedic principles.
For example, we can describe the part-food, part-medicine dish, “kitcheri” as being light, slightly sharp, warming, slightly oily, smooth and containing at least a little of each of the six tastes: sweet, sour, salty, pungent, bitter and astringent.
In the same way, if we apply Ayurvedic principles to describe a fast food hamburger, we would say it is heavy, dull, warming, oily, dense, stabilizing, sweet, salty, sour and slightly pungent. Ice cream would be heavy, dull, cold, oily, smooth, dense, soft, stabilizing, gross (as opposed to subtle) and sticky.
We learn in Ayurveda that there are no universally and inherently “good” foods or “bad” foods.
The old saying, “one man’s meat is another man’s poison” finds acceptance in Ayurvedic philosophy.
Ayurvedic classics teach us that there is no substance on earth that cannot act as a medicine in certain situations.
We simply must understand the qualities of the substance and the person, in order to understand how it is likely to affect them.”
Read more and peruse Dr. Welch’s recipes here: https://drclaudiawelch.com/resources/recipes/
