Many cultures, from Eastern Europe, to the Middle East, to Asia have cabbage leaf recipes which are then stuffed with a combination of meat, rice, or vegetable. Here is a vegetarian adaptation of Golubtsi, a Russian recipe, using red and white rice to create the filling.
Samosas are a Hale Pule favorite and can also be served with chutney. Enjoy!
The Hale Pule balance bowl: a formula for easy Ayurvedic meal preparation.
Read MoreEveryone loves hummus. So many people are enjoying this creamy Middle Eastern speciality that it is showing up in the prepared foods section at many supermarkets. Picking up one of these containers might seem convenient, but you’ll feel much more satiated with our Ayurvedic homemade version -- no cans needed.
Read MoreIn Ayurveda, it is said that we only need five foods to stay alive: wheat, rice, ghee, milk and mung. It’s really that simple. Dhal, as split mung is often called, is a staple here at Hale Pule. It is easy to digest, nourishing and, since it doesn’t require soaking, it is a simple choice suited for any day. Since split mung calms all doshas, it is wise to have plenty on hand when you are feeding a crowd of people. The taste of split mung lends itself to a variety of spici [...]
Read MoreGrain has been nourishing our ancestors for centuries and remains a central part of the diets of people around the world. So why is it suddenly a problem now?
Read MoreEnjoy extractive vegetables without aggravating vata dosha.
Read MoreAn augmenting delight: Ayurvedic sweet potatoes 3 ways.
Read MoreFood that is filled with prana, cooked gently with digestive spices, and served in a sattvic home environment is the best medicine.
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