‘Doctors Said I’d Never Walk’: Meera’s Journey From Injury to Healing Through Indian Vegan Diet

Meera, born as Pallavi Kumar Aggarwal, once led a fast-paced life spanning fashion design, print modelling, and a long corporate career. A marathon runner and former vice president—design and product head, her routine revolved around discipline, fitness, and ambition.

However, her life took a sudden turn when a severe knee injury left her unable to walk properly.

“My knees gave way—I injured my patella and suddenly couldn’t walk… The verdict… was that I would never be able to walk properly again—let alone run.”

Despite consulting multiple doctors and spending heavily on treatments, she found no lasting solution.

Turning Point: Taking Control of Her Health

Frustrated with limited medical progress, Meera began researching recovery methods on her own. She studied athletes who had overcome serious injuries and explored their lifestyles and diets.

A major shift came after watching the documentary The Game Changers, which inspired her to rethink her food choices.

“It changed my life.”

She gave up meat and dairy, transitioning to a plant-based diet rooted in traditional Indian foods.

Embracing Indian Food and Ayurveda

Meera began incorporating nutrient-rich ingredients like millets, ragi, coconut, and dals into her daily meals.

“It’s very easy to turn vegan in India… most of our food is already plant-based.”

She also started creating her own alternatives, including ragi milk and coconut buttermilk, which she says supports heart health and overall wellness.

Her approach aligns closely with Ayurveda principles—focusing on seasonal eating, digestion, and balance.

“Ayurveda doesn’t consider sugar inherently bad, but it emphasizes consuming it at the right time and in moderation.”

Her daily diet reflects this philosophy, with simple Indian meals enhanced using ingredients like hing and sonth to aid digestion.

From Recovery to Remarkable Comeback

What began as a recovery journey soon turned into a powerful comeback. Meera not only regained mobility but went on to complete the Ladakh Marathon.

She further pushed her limits by trekking to Everest Base Camp and summiting high-altitude peaks like Mt. Yunam and Friendship Peak—achievements that once seemed impossible.

Turning Passion Into Purpose: The Birth of IDUNN

During her transition to a plant-based lifestyle, Meera found herself missing bakery treats. This led her to experiment with vegan baking.

“I replaced milk and butter with nut butters, cold-pressed oils, and vegan milk.”

What started as a personal experiment soon evolved into her home bakery, IDUNN. Though not formally trained, she focuses on using fresh, high-quality ingredients to create nourishing products.

“IDUNN is not just about selling cakes. It’s about creating a space where we come together, eat consciously, and stay connected to nature.”

A Shift Toward Intentional Living

After 18 years in a corporate role, Meera now balances baking, fitness, and mindful living. Her routine includes yoga, strength training, and a slower, more intentional lifestyle.

Her journey reflects a transition from high-performance corporate life to one rooted in wellness, sustainability, and conscious choices.

Inside Meera’s Kitchen: Simple, Nourishing Recipes

Meera continues to share simple recipes rooted in Indian traditions.

Ragi Idli
Made with ragi, rice, poha, and methi seeds, the batter is fermented overnight to enhance gut-friendly bacteria before steaming into idlis.

Coconut Buttermilk
Prepared from blended coconut and water, this drink is stored and consumed with a tempering of coconut oil, turmeric, hing, and cumin, supporting heart health and muscle recovery.

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