When we hear the term Ayurveda, the first thing that comes into our mind is lots of plants and medicinal shrubs. After that, we realise that Ayurveda is the progeny of nature itself and hence, whatever nature offers us as food is the same component for Ayurvedic food. Keeping strict to that sense, Ayurvedic food can be defined as the food that is prepared with keeping the requirements of a human body in mind nutrition-wise while also keeping the food sumptuous and palatable.
Though nature provides us with all types of food which include fruits and vegetables, nature could also offer us the prospect of having non-vegetarian food. However, according to the doctrines of Ayurveda, having the flesh of some other animal as food leads in an escalated Tamas, which is the equivalent of darkness in Ayurveda. It results in flared temper, increased blood pressure and excess Cholesterol accumulation in our veins and hence, the consumption of non-vegetarian food is not encouraged by Ayurveda. More than that, taking the life of a visibly living creature goes against the harmonious philosophies of Ayurveda and hence, this food is strictly prohibited.
Among other things that are left, Ayurvedic food encompasses almost all of them into its cuisine. From a varied assortment of exotic fruits to nurturing vegetables, Ayurvedic food thrives on nutrition and taste. Sometimes, to maintain the healthy aspects of food, taste has to be compromised but then, taste is just ephemeral while health is transcendental. Ayurvedic food is the personification of everything nature wants us to have, all the good things that she has kept for us. It is our duty to identify these things and embrace her gifts to us so that when we become one with her, we be truly grateful.