Eating local fruit and in the appropriate season, meaning fruit that is ripe and harvested during distinct periods, will be more aligned with the rhythms of nature and the body's natural digestive process.
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In the months of summer and early autumn, zucchini is abundant. Rather than a raw salad or crudités, try this lightly cooked dish with hydrating zucchini and aromatic herbs. The lime zest, mint, and daikon make it a vibrant, nourishing, as well as refreshing meal for those warmer days.
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.
Learn what Ayurveda says about fruit, digestion and food combining. Plus a delicious Ayurvedic recipe for stewed fruit.
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Split mung beans are a cornerstone of Ayurveda because among all legumes they are the easiest to digest and the most nourishing.
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Tips for balanced eating when you’re away from home.
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A balanced diet brings long-term wellbeing.
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Delicious Ayurvedic sushi recipe.
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An easy recipe for lunch and dinner.
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