Food is an essential part of our health and wellbeing. In Traditional Tibetan Medicine, diet is understood not simply as nourishment, but as an important foundation for maintaining balance, supporting digestion, strengthening the body, and preventing illness.

This workshop explores the traditional Tibetan understanding of food, taste, qualities, digestion, quantity, timing, seasons, and individual needs. We will look at the six tastes—sweet, sour, salty, bitter, hot, and astringent—and how their different qualities may influence the body.

The workshop will also explore why there is no single diet that is suitable for everyone. Our dietary needs can change according to our individual constitution, digestive capacity, age, health condition, environment, climate, and the changing seasons. We will examine traditional dietary approaches for different seasonal conditions and learn how simple adjustments to food choices can support balance and wellbeing.

A key focus will be the four rights of dietary practice: the right food, the right amount, the right time, and for the right person. We will also discuss mindful eating, meal timing, water consumption, foods to limit, and practical everyday approaches to supporting healthy digestion.

This workshop offers an opportunity to connect traditional Tibetan dietary wisdom with everyday life and develop a more conscious relationship with food. Participants will be encouraged to observe their own body, digestion, environment, and changing needs.

Come and explore how food can become part of your daily approach to balance, health and wellbeing

Contact the host of Food as Medicine: Ancient Tibetan Wisdom for Modern Wellbeing