jperlman

Jeff Perlman

About Jeff Perlman

Jeff Perlman is a Clinical Ayurvedic & Pancha Karma Specialist, Certified Iyengar Yoga Instructor, Certified Massage and Marma Therapist, a professional member of the National Ayurvedic Medical Association and a Cordon Bleu Chef.  He is available for private consultations. He leads annual trips to India. You can contact him at [email protected] or visit his website: threeseasonsayurveda.com

Kale and Moringa Hummus

This hearty hummus is high in proteins from the garbanzo beans and Moringa. The kale is packed with fiber, antioxidants, iron, vitamins K, A, and C, as well as calcium. Kale and Moringa Hummus is quick and easy to make and a great way to incorporate some Moringa in your diet. Ingredients for Kale and Moringa [...]

By | November 6th, 2018|Recipes|0 Comments

Superfoods Do Grow on Trees: The Miracle Moringa

  Moringa: A Subtropical Tree that Strengthens Personal and Planetary Health If we were to design the perfect superfood plant, something that is drought-resistant, can replenish the soil, nearly all of the parts of the plants are edible, is full of a wide array of vitamins and minerals, and is even a rich source of [...]

By | November 6th, 2018|ayurvedic food|0 Comments

The Ultimate Guide to Salt

  History, Folklore, and Energetics of Salt Salt is so much a part of our everyday life. So much so that we may not take the time to stop to think about the myth, magic, history, and varieties of this essential mineral found in a shaker on our counter. Throughout history, people have been paid in [...]

By | October 4th, 2018|ayurvedic food|0 Comments

Survive the Cold and Flu Season with Ayurvedic Remedies and Rejuvenation

Fall is a time of shorter days and longer nights. It’s also the season when we may be more susceptible to the spread of colds and flus. When we implement some remedies and step up our self-care, our health benefits. The cold and flu are both viruses (small infectious agents that can replicate inside the [...]

By | November 3rd, 2017|Ayurveda|0 Comments

The Secret (and not-so-secret) Life of Rice

The 411 of Rice Color, texture, flavor, and region are only a few of the distinguishing characteristics of rice - one of the world's most popular grains. Rice is important for human nutrition. It provides one-fifth of the calories consumed worldwide by humans and is a staple food in many parts of the world—especially throughout [...]

By | October 5th, 2017|FOOD + HOME|0 Comments

An Introduction to Ayurvedic Detoxification

As the cold and wet winter transitions to the lighter, warmer, and drier spring we experience a time of rebirth and growth as nature comes back to life. This season can also inspire us to think about physical detoxification, ridding ourselves of the excess heaviness and sluggishness that might have accumulated since the holidays. The [...]

By | April 1st, 2017|Ayurveda|0 Comments

Kitchari: The Insider’s Guide to Ayurveda’s Classic Healing Food

The first time I heard of “kitchari” was during preparation for my first Panchakarma (the Ayurvedic cleansing and rejuvenation process) treatment at the Ayurvedic Institute in New Mexico. Kitchari (pronounced kich-ah-ree and sometimes spelled khichadi) is a staple of Indian cuisine and Ayurvedic medicine. It was first used to nourish babies, the elderly, and the [...]

By | February 9th, 2017|ayurvedic food|0 Comments

Ayurveda and the Five Elements

Ayurveda is translated as the “knowledge of life” (ayus: life, veda: knowledge). The Indian holistic medical system first mentioned Ayurveda with yoga in the Vedas around 3,500 years ago. It is considered the healing side of yoga, and the practice of yoga is the spiritual side of Ayurveda. Both strive to help us stay connected [...]

By | November 6th, 2016|Ayurveda|0 Comments

Demystifying Tongue Scraping and Neti Pots

Practices for a Supportive Daily Routine Tongue Scraping How often do we really observe our tongues?  This may not be a common habit for most people but Ayurveda believes that the tongue reveals information about our internal health; and in the daily practice called Dinacharya, the observation of and scraping of the tongue is as [...]

By | August 3rd, 2016|Ayurveda|0 Comments

Six Tastes in Ayurveda

In 1990, I was a culinary student at the Cordon Bleu in San Francisco and worked for Alice Waters at Chez Panisse in Berkeley. My goal was to study and work in France and ultimately I spent a year-and-a-half honing my craft in Paris and Provence. With all my formal education I must admit that [...]

By | June 16th, 2016|Ayurveda|0 Comments