According to Ayurveda, lunch is the most important meal of the day. The pitta dosha (fire element), which governs the transformation of food into the tissues of the body, is at its highest level in the daytime from 10:00 A.M. and 2:00 P.M. Twelve noon is thus the best time to enjoy our main meal [...]
An Ayurvedic Practitioner’s Favorite Meal There are as many theories as to what constitutes the “ideal diet” as there are people. The more one reads, the easier it is to become overwhelmed and confused. Ayurveda recognizes, as does modern scientific thought, that we all have our own unique individualized biochemical blueprint. Often, what may help [...]
Through deep exploration of the art of vegan cooking, I have discovered it is relatively easy to alter a traditional non-vegan recipe that requires excessive oil, sugar, refined ingredients or dairy to craft a considerably healthier, vegan version, without ever compromising substance, taste, complexity or nutritional value! By uniting the powerful dietary principles of Ayurveda [...]
These colorful produce items all peak in Southern California in November, providing a gorgeous bounty for your Thanksgiving table. Ayurveda divides the world among three primary doshas or seasons – vata (Fall into the early part of Winter), pitta (Summer) and kapha (late Winter into Spring) and we in the West tend to [...]
Life these days can feel like it is always on-the-go, particularly during the whirlwind of back-to-school activities, juggling the schedule of daily life to fit in a Yoga practice, negotiating the demands of family and self as well as maybe getting ready to travel to a festival, fairground or picnic site. Setting up a healthy [...]
Foods that support the spring season include the dark leafy greens, which are cleansing as well as nourishing. This lightly spicy dish (with ginger and turmeric) makes good use of spring greens. Ingredients: 2 tablespoons oil 1 tsp grated ginger 1 tbsp white sesame seeds ½ tsp turmeric 1 medium carrot thinly sliced 2 [...]
Raw Brownie Recipe By Rod Rotondi In the home where I grew up, the acts of baking and offering brownies were gestures of love. At the time, the bleached white flour, refined white sugar and margarine were just part of everyday life. I now see those ingredients in a different light after nearly [...]
Pecan pie is a quintessential holiday treat, but the standard recipe is far from healthy. Eric Lechassuer has created a vegan macrobiotic version that’s both beautiful and delicious. — FMT Recipe by Eric Lechasseur For The Pie Crust: 1 cup spelt flour 3?4 cup unbleached flour 1?4 teaspoon sea salt 1?3 cup maple [...]
A Sunday evening festive dinner potluck, at the home of Camarillo Yoga Center Director, Audrey Walzer, was where I was first introduced to Komali Nunna, the author of Entertaining from an Ethnic Indian Kitchen. All the guests at the dinner party lovingly crafted recipes from within the pages of this treasure trove of magic meals. [...]
Ancient Grains, New Recipes Quinoa is a 6,000 year old grain grown by the Incas in what is modern-day Peru. The I Incas referred to quinoa as chisaya mama, or mother of all grains. Quinoa (botanical name Chenopodia quinoa) is different from many other grains that are botanically grasses as it is more closely related [...]