Most of my recipes call for rice as an accompaniment. In TCM it is a neutral ingredient, even if it is white. Brown rice is much better for you […]

In both TCM and Ayurveda, aduki beans are renowned for aiding kidney function. Ginger and tamari/kikkoman really help this process. Aduki require soaking for 3-4 hours, draining, then rinsing, before […]

This is another variation on the traditional way of cooking Ayurvedic vegetables. The addition of onion and sesame seeds is delicious. I often put sesame seeds on my broccoli if […]

Another Ayurvedic recipe for broccoli, packed with Vitamin A and C. Always make sure you don’t overcook the broccoli to retain its goodness.

Another simple cauliflower recipe, rich in vitamins and good anti-cancer properties. Most of these Ayurvedic recipes follow the same principle of tempering the seeds first, before adding the rest of […]

Cabbage, as a cruciform vegetable, along with other members of its family, broccoli, cauliflower and Brussels sprouts, is both easy to digest, rich in vitamins A and C and, best […]

Kichadis are simple stews of mung beans and basmati rice and are at the core of Ayurvedic healing and cleansing therapy, due to their easy digestion and assimilation. There are […]

This is the mainstay of Ayurvedic cooking. Beans are used for cleansing and building the body and are usually served with rice and leafy greens to form a perfectly balanced […]