In addition to tasting like liquid sunshine, ghee is arguably the single most revered food within the Ayurvedic paradigm. It is used for both culinary and medicinal purposes and it believed to be tridoshic (in moderation), which means it is soothing/balancing to vata, pitta and kapha.
Ayurvedic cooking divides the flavors of our foods into six distinct tastes. In order for the body to feel completely satiated after eating, we must strive to incorporate all six tastes in to each meal.
As mother nature welcomes new life back into our surroundings, springtime is the ideal season for enjoying sprouts. We can take cues from nature to understand the best ways to eat for each season. Spring is also a great time to consume bitter greens and enjoy lighter meals.
Not only does this tea have to potential to boost your immunity & enhance your body's anti-inflammatory response, it will also help prepare your digestive fire (agni) to efficiently assimilate food into nutrients.
Kitchari is the ultimate nourishing, healing dish. It is a grounding meal to prepare during times of transition, weak immunity, personal exhaustion, sickness and cleansing.
By adding the spice of ginger to the sweetness of the coconut sugar, our bodies are more easily able to breakdown what would normally be very heavy (and potentially kapha provoking).
Most of us have probably found ourselves roaming the grocery isle, overwhelmed by options, but as you pursue the selection of almond-beverages, have you ever…