Dals, lentils, and beans play an important role in Ayurvedic nutrition, and they are just as versatile as they are delicious. We’ve collected our favorite Ayurvedic recipes to help you stay balanced with these powerhouses of protein.
Kitchari not only provides nourishment for the body, but, due to its spice combination, also benefits digestion. This makes kitcheri an ideal food of choice during times of stress on the body, such as during an illness, periods of overwork or change of seasons.
For many, the concept of food combining—the idea that some foods digest well together while others do not—is entirely new, and somewhat foreign. But according to Ayurveda, it is an essential part of understanding how to eat properly.
Pitta is oily, sharp, hot, light, spreading, and liquid, so eating foods that neutralize these qualities—foods that are dry, mild, cooling, grounding, stabilizing, and dense—serve to balance excess pitta.
According to Ayurveda, it is incredibly important to taste our foods, our herbs—our lives. Rasa, the Sanskrit word for taste, has a number of potent meanings, among them: experience, enthusiasm, juice, plasma (as in rasa dhatu), and essence. These diverse meanings only hint at the significance of taste within the Ayurvedic tradition.
Heat one pound of unsalted organic butter over low heat in a heavy-bottomed pot. During this entire process, do not stir butter at all. The butter will begin to simmer and will make a little crackling noise. After about 15-20 minutes, there will be a thin covering on...
Ayurveda and Yoga, given as sister sciences thousands of years ago, help us find balance in our lives, bodies and minds. In modern times, when we are pulled from one urgent task to the next, find relief in “vegging out” and eat for convenience, these ancient teachings of balance have never been more relevant.
Ayurveda doesn’t say NO to foods, rather it tells you how to enjoy your food and stay in balance.
One of the concerns that people often share is that living an ayurvedic lifestyle will not allow them to enjoy their favorite foods. Nothing could be further from the truth! Ayurveda dosen’t say no, rather it educates us on how to enjoy our favorite foods.
Fennel is a great little vegetable, especially for all of our pitta friends out there. Super cooling in nature, fennel is also packed with antioxidants, making it good for our rasa and rakta dhatus, or lymph and blood systems. From an Ayurvedic standpoint, fennel is desirable because it works as a pacan—or helps post-digestion.
Pair it with a cucumber mint sauce, and try this for your next dinner.
Boil water. Remove from heat and add herbs, salt, and lime. Steep 10 minutes, strain, add turbinado, and drink warm or at room temp. Remember that your food will absorb the energy of your mindset and state of being while cooking, so you can assist your healing process by bringing good intentions and a sense of presence to your kitchen.
One of my favorite parts of summer is all of the fresh veggies available at the market. My other favorite thing? It’s salad season! With sunshine in the air, summer is the best time to chow down on some raw veggies.
It’s the age of the smoothie. Everywhere you go, you see smoothie mixes here, protein powders there, and a plethora of different recipes to ensure you get the most nutrient-dense smoothie known to mankind. Now, don’t get me wrong. I love smoothies. In fact, they were my general go-to breakfast most days than not. Especially when I was in a hurry, there wasn’t anything quicker than putting everything into liquid form so that I could drink it on my drive to work.