The benefits of Kitchari are almost innumerable. It is a staple in the Ayurveda kitchen, light and easy-to-digest with all the macro and micro nutrients needed. We usually make it with mung beans and basmati rice, though in India where there are over 6,000 varieties of rice, a local, nutrient-dense variety will be used. Continue reading
Three important practices from Ayurveda to support your daily and seasonal flow. They are so simple, and cost-effective, that it should be easy to keep the commitment and make them lasting habits. Continue reading
With this new year, I am beginning a new series of posting a list of monthly seasonal produce, along with recipes that include these ingredients and support our seasonal wellness.
I hope it supports you, and helps us remember our relationship with nature and its dynamic flow.
Baked Kitchari is a great revelation. I tried it as an experiment during CoVid season, when it seemed everyone was baking and I wondered what it would be to bake a loaf of rice and beans! Turns out it is indescribably wonderful – truly comfort and love in a loaf. Continue reading
Sweet green peas, pearl barley, and fists full of sunny herbs make this gorgeous spring salad. Continue reading
Offering the very essence of Kichari, Ayurveda’s staple meal, that dances on your tongue.
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