The Art of Eating: It’s Not About What You Eat, It’s How It’s Cooked
So-called ‘food is medicine’ is not just about what you eat.
It is about how it is prepared. That determines how it moves through your body, and how it harmonizes with your doshic energy. A meal, after all, is more than sustenance. It is transformation, a ritual, a moment of indulgence that shapes both body and mind.
Forget the restrictive rules of diet culture. True nourishment is about balance, movement, and intuition. Ayurveda teaches us that digestion is personal, dictated by strength, metabolism, and mood. And yes, how a dish is cooked matters as much as the ingredients themselves.
THE SCIENCE
Asparagus is tridoshic and its inulin supports a healthy gut-brain axis. The high amount of anthocyanins A1 and A2 in the purple variety make it more anti-inflammatory than regular asparagus. It can be steamed, roasted or sautéed. Eaten on its own or tossed in a pasta. (Image: AKJAM Publishing)
Kapha thrives on raw foods, bright and crisp, invigorating a slower metabolism with an infusion of freshness. Sharp greens, tart fruits, hydrating cucumbers are antidotes to stagnation. Pitta finds equilibrium in steamed meals, gently coaxing ingredients into their optimal state without igniting excess heat. Grains, lightly cooked vegetables, and cooling herbs restore balance, keeping digestion steady. Vata, ever light and restless, flourishes with sautéed dishes, where warmth and healthy fats anchor energy and bring lasting comfort.
Ripe bell peppers are stimulating and digestible by Kapha. Different types of carotenoids like beta-carotene (red), lutein (yellow) and zeaxanthin (orange) support eye, cell and cognitive health. Kapha can eat them raw with a white bean dip. The effect on cholinesterase may be more aggravating for Pitta and Vata if not thoroughly cooked like roasting. (Image: AKJAM Publishing)
Of course, eating is never just about digestion. It is about how food interacts with the body’s emotions, influencing mood, clarity, and vitality. The gut-brain axis is where Ayurveda meets science, where nourishment becomes more than fuel. Kapha lifts its energy with citrus, bitter greens, and fresh herbs, packed with vitamin C and digestive enzymes to sharpen focus. Pitta restores equilibrium with coconut, melons, and mint. These electrolytes and cooling antioxidants temper intensity and bring calm. Vata finds comfort in sweet potatoes, whole grains, and nuts, rich in fiber and B vitamins to sustain and ground.
Peas are generally too drying for Vata. Sautéed with a creamy pasta makes them more digestible. The hulls reduce inflammatory microbes due to the high amount of phenols. (Image: AKJAM Publishing)
BOTTOM LINE
Food nourishes beyond eating. It is an alignment of body, mind, and movement. This philosophy turns food into something more profound. To cook with intention is to step into vitality. It is not just a meal. It is an art.
And that is the future of nourishment.
Elegant, intuitive, and deeply refined.
