This quick breakfast or dessert could not be easier. In winter our bodies need more fuel (that’s more nourishment as opposed to just in an increase in calories. Winter is where our body burns more fuel and we need the right sources to create a healthy inner environment so we can develop strong immunity. Diversity in our foods is key to restoring a healthy gut microbiome.
Read MoreGur, or jaggery is a natural sweetener with naught taken out and used in most Indian households in many sweet dishes and a little nugget would often be taken as a component in an Indian meal. Some of these ‘benefits’ would include support to iron deficiency and immunity, a digestive aid, especially a vata digestion. Jaggery is also the best choice in preparing rasayana’s (rejuventive tonics) – for example in Kharjuradi Mantha – a tonic used for hangovers
Read MoreI invite you to celebrate the divine feminine nourishment the moon brings to us all. Traditionally in India, Sharad Purnima is the full moon harvesting festival in the lunar month of Ashwin and considered one of the most auspicious festivals and is dedicated to Goddess Lakshmi.
Fasting is often observed and it is said that when the kheer is exposed to the moonlight it imbibes special healing and health-promoting qualities, making it ‘amrit’ a nectar of vitality. The moon gives us soft soma energy and its a great time to indulge in simple sattvic (pure) foods. The ingredients in the recipe below are all considered rasayana (rejuvenating) in Ayurveda (Whole cows milk is the traditional milk used but here I have chosen almond and I have used jaggery to sweeten.
Read MoreThis is a versatile and adaptable healthy autumn and winter dessert recipe and a vibrant alternative to gajjar halwa (carrots). You can make it entirely vegan or make it with the traditional halwa ingredients. I love this dessert, not because its delicious as it it gluten-free, dairy-free, low in FODMAPs and the beetroots have a host host of benefits all by themselves. Being sweet and grounding in nature, it brings energy to the body and balances vata.
Read MoreIf you have come across asafoetida, you will know how potent it actually is and there is no wonder why it is referred to as the ‘devil’s dung) A specialist compound is found in every Indian household spice tin. It has an aromatic, sulphuric and astringent quality. It is only used in small quantities and would be used with or in place of onion and garlic. It is a powerful antibacterial, antimicrobial, anti-inflammatory and antioxidant in its properties.
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