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 exercise in moving from the strict rules of eating to heal, to eating to thrive. I talk about this in my classes on Ayurveda. When we discuss Ayurveda principles, who are we addressing? A very ill patient? Someone recovery from surgery, or a ..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 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

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

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

With these almost biblical rains this winter all I want to do is make soup… or sleep! Or go to NYC to visit my niece but you can’t always do that, so when I saw this gorgeous recipe, and also because mushrooms are the zeitgeist lately, I dedicated myself to it, making it every which way, until I’ve gathered a good bit of subjective research on the best grain, the best way to layer the ingredients, and how to get the best flavour, even with a store-bought veg broth at its base. So I hope you will allow me to depart from Ayurveda for a moment and share with you this recipe for a Creamy Baby Bel ..read more

We made this at our Ayurveda Integrative Nutrition (AIN) Celebration Retreat last weekend as a demonstration of a great, easy lunch for Vata Dosha. So, while I know it is off season, everyone asked for the recipe and I wanted to share it with you too. Baked Kitchari is one of the greatest revelations. I tried it as an experiment during CoVid season, when it seemed everyone was baking and I wondered what it would be to bake a loaf of rice and beans! It is indescribably wonderful – truly comfort and love in a loaf. AIN Student’s gather to connect, learn, grow, evolve, and delight in Ayurveda’s ..read more

When she started slow cooking in 2006 to ease her mom-guilt and get a healthy dinner on the table, Meg Barnhart never imagined the slow cooker would be a vehicle for change. Now the Founder and Co-Creator of Zen of Slow Cooking, Meg wanted to create a business that could employ individuals with learning challenges – adults like her son, Doug. With a mission to create an inclusive economy, providing employment for adults with developmental disabilities, supporting their local communities, maintaining a small carbon footprint, Meg and her partner Jane McKay, started Zen of Slow Cooking with a f ..read more

We all know “greens are good” – what’s great are the Ayurveda principles that bring out thier emerald radiance and versatility, offering many ways to get your green on. Sauté, soup, or dip: You can blend the greens into something like a traditional Saag, or chop before cooking, skip the blender, and make it Saag-ish – a little rougher, more textured. Both are great. I like the second when mixing into a dip. Coconut milk makes it creamy, softening the flavors with a balancing touch of sweet. Or make your own dip and enjoy it with toast, a steamy roti, or super seed crackers. Saag The greens l ..read more