Ayurvedic meals

Photo credit: Darn Good Veggies Looking for a healthy fall meal that will delight your senses and help you find lightness in your body? Look no further….We’ve got you covered! KITCHARI Autumn is the season that nudges us to slow down, turn inward, and enjoy warmer, heartier, and grounding foods and beverages to balance

Ayurvedic Super Food

Ayurveda – the world’s oldest holistic healing system – teaches us that creating balance in the body is the secret to good health. And according to Claire Paphitis, The Ayurveda Coach, the change in seasons is the perfect opportunity to adopt new rituals. From her morning routine to her supper staples, here’s everything she’s been eating recently…

My take on the traditional healing Ayurvedic Kitchari recipe, with lots of nourishing veggies. Truly, a healing belly-hug. (vegan, plant-based, gluten-free)

We are almost in winter and despite the overly warm autumn the temperatures have now most definitely dropped some. Now I know I’m mad for freshly cooked hot food most of the year, but now is time to totally up the ante and make comfort food your best friend. Luckily, I’ve got plenty of yummy, nouris

Uncover the secrets of the Ayurvedic Diet! Foodhak's guide explores the principles, benefits and how to personalise an Ayurvedic diet to achieve optimal wellness.

A Blog about Plant-Based Cooking, Foraging, Healing, Self Love, Holistic Health. Low Waste Life Style. Recipes. DIY. Thoughts.

Made with turmeric and other Ayurvedic spices like cinnamon and cardamom, this Ayurvedic Granola is nourishment for the mind, body, and soul.

Three quick and easy date recipes for your sweet fix! Delight in Tahini Stuffed Dates Boats, Pecan Pie Bites or a Ojas building Date Shake. Dates are revered as an Ayurvedic superfood. They are high in antioxidants and said to nourish our “ojas,” our immune boosting life force. Considered Sattvic in nature, dates make a a nutritive tonic that promote peace of mind.

A vibrant red lentil soup (or stew) that is always hugely popular. A friend turned me onto this Ayurvedic dal recipe from the Esalen Cookbook years ago. Red lentil based, curry-spiced coconut broth with back notes of ginger and tomato, with slivered green onions, and a finish of cilantro or kale.