Eggs in the grass, inspired by Easter? Beans in a green gravy, inspired by the charming way that sauces are called gravy in India? Saag Cannelini, inspired by Saag Paneer? Or maybe just White Beans in Creamy Greens, inspired by Spring? I am evolving a new in-house “movement” for myself, which I’m calling Ancestral Eating. It is grounded in Ayurveda, but expands to include some of the foods my own non-Indian ancestors included in their seasonal diets. As the brilliant Dr. Ramkumar loves to remind, “Hold to the principles, but adapt them to your culture and geography.” It is an epicurean exerc ..read more

There is a beautiful, delicious “jam” in the Ayurveda tradition which combines rose petals with jaggary, and a bit of cardamom. It is called Gulkand, and has many benefits: Pacifies pitta dosha: Gulkand pacifies excess pitta in the body which can cause heat, and so keeps the body cool. It alleviates heat-related symptoms such as inflammation, rashes, aches, pains and burning sensations. Improves memory & eyesight: It also helps enhance memory power. It is a powerful antioxidant which also helps in improving eyesight over time. Helps digestion: Take ..read more

You may have heard that Ayurveda shuns salads in winter. But could there be a way to enjoy a delicious fresh salad, and reap the good benefits? Yes. Two things can help a salad pass the Ayurveda test: 1) Use seasonal ingredients. 2) Cook it! Cook your salad? Generally, Ayurveda considers salads to be cold, dry, rough and difficult to digest. In winter, when it is already cold, dry and often rough (think chapped lips and skin), a cold salad just feeds the seasonal dosha. Roasting your veggies not only heats the food to warm your body and stimulate digestion, but it brings out the sweetness. W ..read more

I recently met and had the joy of cooking with the brilliant Theo Stephan of Global Gardens in Santa Ynez, California. Theo, short for Theodora, was the first to plant olives for extra virgin olive oil in Santa Barbara county, back in 1996. In 1998 they celebrated the company’s first actual harvest. Theo also wrote about the foods she grew up on in her “healthy Greek cookbook” Opa!. In August, I was able to attend a wonderful cooking class Theo taught at La Cocina Que Canta, the farmhouse at Rancho La Puerta. Under Theo’s supervision, we made a Baked Zucchini Patty, the yogurt dip s ..read more

In Kerala, south India, where I’ve spent the past month, there is a dish we have every day in one variation or another, which I want to share with you because it is so Ayurvedic – nutritious, delicious, tridoshic, and easy to make. It is called Thoran – a “dry” vegetable dish combined with grated coconut that is typically served with rice, curry, and dal. Traditionally made of finely chopped vegetables such as cabbage, long beans, gourd, yam, red spinach, moringa leaves, or even edible flowers, thoran is sautéed with grated coconut, mustard seeds, curry leaves and turmeric for a really unique ..read more

This Sunday, at our Ayurveda Student Retreat on California’s Central Coast, we made Himalayan tartary buckwheat pancakes, and they were well received. Himalayan tartary buckwheat is a unique buckwheat grown at cold temperatures, increasing the plant’s resilience and the nutrients that make us strong and resilient. It is said, for instance, to have more than 132 phytonutrients, some found nowhere else in nature. Its taste is more bitter and astringent than the buckwheat most of us are used to, so consider a drizzle of honey or maple syrup when serving. It takes a little time, especially when ..read more

In summer, I like simple meals, light and easy-to-digest, fresh and a wee bit on the sweet side. Summer is Pitta season and the tastes for Pitta are sweet, astringent, bitter. With the apricot marmalade, the tofu and the peas, this dish is exactly that. Braised Tofu with Sweet Peas Ingredients 1 block firm tofu 2 tablespoons ghee or coconut oil 2 cups gently cooked sweet peas fresh mint Marinade 2 tablespoons apricot jam 1 tablespoon lemon or lime juice 1 tablespoon tamari 1 tablespoon extra virgin olive oil Mineral salt and fresh black pepper, to taste Method Remove the tofu from its contai ..read more

We’ve all heard of the “Spring Clean” where we clean out our closets, cabinets, files, creating space for the new. Spring is also an important time to clean up our dietary habits to free up more energy for the summer months to come. In my book, Ayurvda Cooking For Beginners, there is an Ayurvedic Kitchari for every season, but Spring’s may be my favorite for its vibrant celebration of the season’s greens, and the fresh, light feeling it leaves. Spring Cleanse Kitchari Makes 2 Servings Ingredients 1/2 cup whole green mung, soaked 8-10 hours 1/4 cup basmati rice 2 tablespoons ghee 1-2 teaspoo ..read more

Street cart with methi between the red carrots and orange tomatoes In Rishikesh, in early spring, the street vendors’ carts overflow with piles of fresh fenugreek, or methi as it is called there. Methi is a small green leaf reminiscent of green clover. I love cooked methi, one the main ingredients in Saag in the spring when it is fresh. The cows love it, too, and the vendors are all too happy when we come out and purchase methi for them. It’s one of those rituals you look forward to year after year. After we bought out all the methi there were still hungry cows, so cabbage for this one Ja ..read more

I was talking to the good folks at Banyan Botanicals about their new Chai Spiced Ghee, and all the wonderful ways to enjoy it – coffee, tea, smoothies, evening tonics, morning porridge. All great examples, of course. I wanted to experiment with it, though, and go in a different direction. I wanted to try it in savory dishes – sautéed greens, roasted roots, a pot of beans…  What? Chai in your greens? Yes, because I think unexpected flavor contrasts help us taste our meals in fresh and richer ways. Also because chai spices are ginger, cardamom, cinnamon, etc., adding a sweet ..read more