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Recipe Blog

LET FOOD BE THY MEDICINE AND MEDICINE BE THY FOOD

My wish for you is to Live Better, Strive Harder, Be Bolder, Dream Bigger, Climb Higher and Seek Greater.
My vision is to help people create food that is delicious, easy to make and high in nutrition,
so that food once more becomes a vehicle to fuel your body, mind and soul.

Ginger Honey Lemon Tea

By , May 4, 2026

I don’t know about you, but this weather is throwing me and my immune system for a loop. One day it’s sunny and optimistic, the next day I’m reaching for socks, tissues and something warm to hold and that’s usually when this tea makes its seasonal comeback. It’s the cup you make when your chest feels tight, when the air turns cold, when your voice sounds a little rough around the edges, or when your body quietly asks for gentleness.

Across cultures, the trio of ginger, lemon and honey has long been used to support the respiratory system and soothe inflammation. When combined in hot water, they create a drink that is warming, hydrating, antimicrobial and deeply comforting.

Ginger — the warming mover

Fresh ginger is naturally anti-inflammatory and gently stimulating. When you drink ginger tea, you may notice a warming sensation spreading through the chest and throat. That warmth helps:

  • Encourage circulation
  • Loosen mucus
  • Support the body’s natural immune response
  • Reduce throat irritation and coughing

Lemon — the bright cleanser

Lemon adds vitamin C, but more importantly, it helps cut through mucus and stimulates saliva and digestive juices. This supports hydration and helps thin congestion so the body can clear it more easily. It also brightens the flavor so the tea feels uplifting rather than medicinal.

Honey — the soothing healer

Honey coats the throat in a protective layer, calming irritation and reducing cough reflex. It also has natural antimicrobial properties and provides quick, gentle energy when you’re feeling run down.

Together, these ingredients create a tea that hydrates, warms, soothes, and supports recovery.

Ingredients

  • 1–2 inches fresh ginger, sliced
  • Juice of ½ lemon (plus a slice for serving)
  • 1 cup hot water
  • 1–2 teaspoons raw honey (to taste)

Instructions

  1. Bring water to a boil and pour over fresh ginger slices.
  2. Let steep 5–10 minutes, depending on how strong you like it.
  3. Add fresh lemon juice.
  4. Let the tea cool slightly, then stir in honey.
  5. Add a lemon slice and sip slowly.

Tip: Always add honey after the water has cooled slightly to preserve its beneficial properties.

Pasta Time

By , April 24, 2026

‘Life is combination of magic and pasta’

While preparing for tonight’s adult pasta class, I had the joy of practising at home, teaching my four-year-old and recreating pasta shapes from my husband’s childhood in Italy.

Here are all the steps from what I have learned so you can try it for yourself. Enjoy!

Egg Pasta

  • 2 cups of OO flour
  • 3 medium eggs
  • There are many combinations that are mentioned for egg pasta.
  • Instead of cups some note 100g of flour per egg.
  • Restaurant chefs will note recipes in grams, e.g. Thomas Keller, 500g OO Flour, 250g egg yolks.
  • Some people add salt, olive oil, milk.
  • The consistency of the dough will depend on the ingredients, the atmosphere, the temperature of your hands, so you will almost always need some adjustment for pasta.
  • 00 Flour is the best for egg pasta, it is lower in protein and finer, this makes for silkier pasta and so if best for noodles and filled pasta. Use semolina flour for shapes as it has a higher protein content and is more coarse, so has a better structure.
  • Keep a mound of flour and a little room temperature water nearby.
  • Add flour to a bowl or the kitchen table, make a well in the middle and add the eggs.
  • Whisk the eggs with a fork and slowly pull the flour in until a shaggy dough forms.
  • Before adjusting the dough with water or flour kneed for at least 1 minute to make sure the dough is well combined. Add water or flour if needed, but very little at a time (1 tsp) and keep kneading until smooth and the dough bounces back.
  • Nonna would touch your ear, and the dough should be the same consistency. Or press your finger into it and wait for it to rebound.
  • Rule of thumb, knead for at least 8 minutes. As you knead rotate the dough 90 degrees.
  • Kneading the dough develops the gluten. You cannot over knead pasta. 
  • Once you have finished kneading, mold into a smooth ball. Wrap in clingfilm. Let rest for 30 minutes. Rule of thumb, if cooking the pasta in the next 30-60 minutes, rest at room temperature. If cooking later, place in the fridge, when you want to cook bring to room temperature by letting it sit out for 30 minutes. This step is needed to relax the gluten.
  • Once the pasta dough has rested cut it into 4 even pieces, cover the ones you are not using so they don’t dry out.
  • Roll one piece into a rectangle. If using a rolling pin old style, roll the rectangle until the sheet is transparent (you can see your hand through it). Remember to push down on the rolling pin from the inside out to make sure you don’t end up with uneven dough.
  • If using a pasta machine set the pasta roller to 0. Feed the pasta rectangle into machine, shorter side first. Once the dough has come out the other end, fold one side of the piece into the middle then the other, creating 3 layers. Press down lightly. Feed this back into the machine. This is called laminating. It results in a silkier texture and better structural integrity as it strengthens the gluten. This is especially important for filled pasta.
  • Once you have done this lamination process 3 times, start rolling with increased dial numbers, 1 through 5. As the pasta gets longer, make sure not to tear it. Once ready (thickness of around 2mm), you’ll have around 30 inches, cut it into 3.
  • Flour the pasta and pasta machine and feed it through the higher-level pasta noodle section. Be sure to catch the noodles on the other side. Hang to dry and start with the next piece of dough.
  • To cook the noodles, add ¼ cup kosher salt to a 6 quart of boiling water. Add the pasta and cook for 3 minutes. Do not put the lid on, or it will boil over.
  • Make sure you don’t drain the noodles as they will get gummy due to the flour. Scoop out of the pot. Keep the pasta water for thickening your sauce.

Semolina (eggless pasta)

  • 2 cups fine semolina flour
  • ¾ cup warm water
  • Put the semolina onto the counter and make a wide well in the centre
  • Slowly pour in warm water will mixing with a fork or fingers
  • If too dry add water one teaspoon at a time, if sticky add a little flour
  • When shaggy, start kneading with your hands.
  • Knead for 10-12 minutes until smooth and elastic. It should feel firmer than egg pasta.
  • The kneading develops the gluten and gives pasta its bite
  • Rest the dough for 30-45 minutes. The semolina needs this time to hydrate.
  • Semolina is made from durum wheat, which has higher protein and strong gluten making it ideal for pasta shapes

Cavatelli

  • Roll into ropes
  • Cut into small pieces
  • Drag towards yourself with the back of a knife

Orecchiette

  • Roll into ropes
  • Cut into tiny pieces
  • Drag with a knife
  • Flip inside out

Gnocchetti Sardi

  • Roll into ropes
  • Cut into small pieces
  • Roll on the back of the fork to create groves in the pasta
  • To cook the pasta, add ¼ cup kosher salt to a 6 quart of boiling water. Add the pasta and cook for 3 minutes or 5 for thicker pasta shapes. Do not put the lid on, or it will boil over.
  • Make sure you don’t drain the noodles as they will get gummy due to the flour. Scoop out of the pot. Keep the pasta water for thickening your sauce.

Fluffy Potato-Flake Gnocchi with Butter, Pecorino & Black Pepper

By , April 13, 2026

There is something deeply reassuring about a bowl of gnocchi. Soft, warm, and gently coated in butter and cheese, it feels less like dinner and more like being taken care of. Traditional potato gnocchi can be a labor of love, but today we’re embracing a shortcut: potato flakes. This version is quick, reliable, and perfect for a cozy evening when you want comfort without complication.

We’ll finish the dish with a simple butter, pecorino, and black pepper sauce, luxurious yet minimal, then explore how this meal fits beautifully into an Ayurvedic perspective on nourishment.

Why Potato Flakes?

Potato flakes create incredibly light gnocchi with very little effort. They absorb moisture consistently, making the dough easier to handle and less prone to becoming dense or gummy. Think of this as a weeknight-friendly version of a classic technique.

Potato-Flake Gnocchi Recipe

Serves 2–3

Ingredients

Gnocchi
• 1 cup potato flakes (instant mashed potatoes)
• 1 cup boiling water
• 1 tbsp olive oil or melted butter
• ¾ cup all-purpose flour (plus extra for dusting)
• 1 egg yolk
• ½ tsp salt

Butter Pecorino Pepper Sauce
• 4 tbsp unsalted butter
• ½ cup finely grated pecorino cheese
• 1–2 tsp freshly cracked black pepper
• ¼ cup pasta water (reserved from cooking gnocchi)

  • In a bowl, pour boiling water over the potato flakes. Stir until smooth and fluffy.
  • Add olive oil (or butter), egg yolk, and salt. Mix well.
  • Add flour gradually until a soft dough forms. It should feel smooth and slightly tacky but not sticky.
  • Turn onto a floured surface and knead gently for 1–2 minutes.

Tip: Over-kneading makes gnocchi dense. Gentle handling keeps them cloud-like.

  • Divide dough into 4 pieces.
  • Roll each piece into a rope about ¾ inch thick.
  • Cut into bite-size pillows.
  • Roll gently over a fork for ridges.
  • Place on a floured tray while you finish shaping.
  • Bring a large pot of salted water to a boil.
  • Drop gnocchi in batches. They are ready when they float (about 1–2 minutes).
  • Reserve ¼ cup cooking water before draining.

Butter, Pecorino & Black Pepper Sauce

This sauce is inspired by cacio e pepe, but enriched with butter for silkiness.

  • Melt butter in a pan over low heat.
  • Add black pepper and toast gently until fragrant.
  • Add cooked gnocchi and a splash of pasta water. Toss to coat.
  • Remove from heat and add pecorino, stirring quickly until creamy and glossy.
  • Serve immediately with extra cheese and pepper.

The Ayurvedic Perspective

This dish is beautifully Vata-pacifying, meaning it helps calm the qualities of dryness, lightness, and restlessness.

Why this meal is grounding
• Warm & soft foods are deeply soothing to the nervous system.
• Butter (ghee in Ayurveda) nourishes tissues and supports digestion when used moderately.
• Black pepper stimulates Agni—the digestive fire—helping the body process richer foods.
• Simple ingredients reduce digestive overwhelm.

From an Ayurvedic lens, this is comfort food that actually comforts.

How to balance for different constitutions
• Vata: Perfect as is. Add sautéed spinach or mushrooms if desired.
• Pitta: Use a little less black pepper and add fresh herbs.
• Kapha: Add greens and reduce butter slightly; include lemon zest for brightness.

Double Chocolate Chip Muffins with Zucchini, Banana & Spinach

By , March 11, 2026

In kids cooking classes there is always a moment when someone asks:

“Wait… there’s spinach in this?!”

And then they take another bite.

Sometimes the best way to change how children think about food is not through instruction—but through experience.

A bowl, a spoon, a little mess, and the magic of chocolate.

These muffins are perfect for a kids cooking class because they are:

• naturally sweet from banana

• full of hidden vegetables

• soft and chocolatey

• easy for little hands to mix

The vegetables melt into the batter, so even picky eaters rarely notice them.

And when children help make something themselves, they are far more excited to eat it.

Ingredients

  • 1 banana, ripe, chopped
  • 1 zucchini, chopped
  • 1 packed cup fresh spinach
  • 1 egg
  • ¼ maple syrup
  • 2 tbsp. melted butter or coconut oil
  • 1 tsp vanilla extract
  • 1 cup AP flour
  • ¼ cup cocoa powder
  • 1 tsp baking powder
  • ½ tsp. baking soda
  • 1/2 tsp. salt
  • ½ cup chocolate chips

Optional: extra chocolate chips for the top

Method

  • Set oven to 350°F (175°C). Line a muffin tray.
  • In a blender, combine banana, spinach, zucchini, egg, maple syrup, melted butter, and vanilla. Blend until smooth and bright green.
  • In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  • Pour the green mixture into the bowl and stir gently.
  • Fold in the chocolate chips with a spoon
  • Spoon the batter into muffin cups about ¾ full. Add a few extra chocolate chips on top.
  • Bake for 20-25 minutes, until a toothpick comes out mostly clean.
  • Let them cool for 5–10 minutes before eating.

These muffins sneak in some wonderful nourishment:

Banana – natural sweetness and energy

Zucchini – moisture and gentle fiber

Spinach – iron and minerals

Cocoa – antioxidants and deep chocolate flavor

Bitter Melon with Garlic and Ginger

By , March 5, 2026

A simple Ayurvedic recipe for balancing digestion

Bitter foods are often the most neglected taste in modern cooking, yet in Ayurveda the bitter taste is deeply valued for its cleansing and balancing qualities. Foods like Bitter Melon (also known as karela) help clear excess heat, support the liver, and stimulate digestion.

Bitter melon’s sharp flavor may be surprising at first, but when prepared properly it transforms into something complex, earthy, and deeply satisfying. In this simple stir-fry, garlic, ginger, onions, and chilli soften the bitterness while enhancing its digestive benefits.

From an Ayurvedic perspective, bitter melon is light, cooling, and drying. It is especially supportive for balancing Pitta and Kapha, helping reduce excess heat, stagnation, and heaviness in the body. Paired with warming spices like ginger and garlic, the dish becomes easier to digest and more balanced for all constitutions.

This preparation keeps things simple and allows the vegetable itself to shine.

Ingredients

• 2 medium Bitter Melon

• 2 tbsp oil (sesame or coconut works well)

• 3 cloves garlic, thinly sliced

• 1-inch fresh ginger, julienned

• 1 small onion, thinly sliced

• 1 small fresh chilli, sliced

• ½ tsp turmeric

• Pinch sea salt

• Optional: squeeze of lime

Preparation

– Wash the bitter melon and slice it into thin rounds. If you prefer a milder bitterness, lightly salt the slices and let them sit for 10–15 minutes, then rinse and pat dry.

– Warm the oil in a skillet over medium heat. Add the garlic and ginger and sauté for about 30 seconds until fragrant.

– Add the sliced onion and chilli. Cook until the onion softens and begins to lightly caramelize.

– Add the sliced bitter melon and turmeric. Stir well so everything is coated. Cook for about 8–10 minutes, stirring occasionally, until the melon softens and the edges begin to crisp.

– Season with a pinch of sea salt and a squeeze of lime if desired.

Ayurvedic Qualities

In Ayurveda each ingredient contributes to digestive balance:

• Bitter Melon – bitter and cooling; supports liver function and clears excess heat

• Garlic – warming and stimulating; helps kindle Agni

• Ginger – improves circulation and digestion

• Onion – grounding and mildly sweet, balancing bitterness

• Chilli – increases warmth and enhances metabolism

Together, these ingredients create a dish that awakens the palate while supporting healthy digestion.

Serving suggestion

Serve this bitter melon stir-fry alongside simple grains such as rice or quinoa and a light lentil dish. In Ayurveda, combining bitter vegetables with grounding foods helps balance their drying quality while keeping the meal nourishing and satisfying.

Nourishing Chocolate Seed Bites (GF)

By , February 23, 2026

Something easy for a snowy day.

These Seed, Coconut & Sesame Chocolate Bites are the kind of treat that feels indulgent but also grounding — rich with minerals, healthy fats, and deep earthy flavor. They’re perfect with afternoon tea, tucked into a lunchbox, or enjoyed as a mindful after-dinner sweet.

And from an Ayurvedic perspective? They’re far more than just chocolate.

Why These Ingredients Matter (Ayurvedic View)

In Ayurveda, food is not just fuel — it is prana (life force). Each ingredient carries qualities (gunas) that influence digestion, mood, and energy.

Sesame Seeds (Til)

Warming, grounding, and deeply strengthening. Sesame is revered in Ayurveda for building ojas (vital essence). It supports Vata with its oily, heavy, and stabilizing qualities.

Coconut

Cooling and sweet. Coconut soothes Pitta and nourishes tissues gently. It adds softness to the richness of chocolate and balances the warming seeds.

Pumpkin & Sunflower Seeds

Earthy and strengthening. They provide zinc, magnesium, and healthy fats — supporting stable energy and grounding scattered Vata energy.

Dark Chocolate (70%+)

Bitter and slightly heating. In moderation, the bitter taste supports liver function and reduces excess Kapha. Choose high-quality chocolate for clarity and purity.

Optional Warming Spices (Cardamom, Cinnamon, Ginger)

A pinch enhances digestion (agni) and prevents heaviness — especially helpful for Kapha types.

Seed, Coconut & Sesame Chocolate Bites

Makes about 12–15 bites

Ingredients

• 1 cup dark chocolate chips (70% or higher)

• 2 tbsp coconut oil

• 2 tbsp sesame seeds (lightly toasted)

• 2 tbsp pumpkin seeds

• 2 tbsp sunflower seeds

• 3 tbsp unsweetened shredded coconut

• 1 tbsp chia seeds (optional)

• Pinch sea salt

• ¼ tsp ground cardamom or cinnamon (optional, but beautiful)

Method

1. Melt with intention.

Gently melt chocolate and coconut oil in a double boiler, stirring slowly.

2. Toast the sesame.

Lightly toast sesame seeds in a dry pan until fragrant (about 2–3 minutes). This enhances digestibility and flavor.

3. Mix.

Remove chocolate from heat. Stir in seeds, coconut, salt, and spices.

4. Spoon.

Drop small spoonfuls onto parchment paper.

5. Set.

Refrigerate for 20–30 minutes until firm.

6. Store.

Keep in an airtight container in the fridge up to 10 days.

Dosha Adjustments

For Vata (dry, cold, light):

• Add extra coconut oil or a drizzle of tahini.

• Include warming spices like ginger or cinnamon.

• Avoid overusing raw chia.

For Pitta (hot, intense):

• Skip excessive spices.

• Add extra coconut.

• Choose slightly sweeter dark chocolate.

For Kapha (heavy, slow digestion):

• Use 85% dark chocolate.

• Add a pinch of cayenne or ginger.

• Keep portions small and mindful.

A Mindful Eating Moment

Before taking a bite, pause. Notice the texture. The shine of the chocolate. The earthy scent of toasted sesame.

In Ayurveda, how you eat is as important as what you eat.

These bites are grounding. Mineral-rich. Slightly bitter, slightly sweet — reminding us that life, too, holds both.

And sometimes, nourishment can be as simple as seeds, chocolate, and a quiet afternoon.

Gluten-Free Millet Naan: A Healing Bread Rooted in Memory

By , February 6, 2026

There is something sacred about watching bread being made by hand

As a child, I would sit quietly in the kitchen and watch my grandmother roll out chapatis — the rhythm of her hands, the soft dusting of flour in the air, the warmth rising from the pan as each flatbread puffed and browned. It felt like a ceremony more than cooking. No recipes, no measurements — just intuition, presence, and love.

That memory lives in my body.

Today, when I make bread — especially something as grounding and nourishing as gluten-free millet naan — I feel that same lineage moving through my hands. Food as ritual. Food as memory. Food as medicine.

Why Millet?

In Ayurveda, food is not just nutrition — it’s information for the body and nervous system.

Millet is considered:
• Light and digestible
• Naturally gluten-free
• Balancing for Kapha and Pitta
• Grounding without heaviness
• Supportive of healthy agni (digestive fire)

Unlike refined wheat, millet doesn’t clog the channels (srotas) or create ama (toxic buildup). Instead, it offers:
• Gentle nourishment
• Stable energy
• Calm digestion
• Blood sugar balance
• Gut-brain support

From an Ayurvedic lens, millet supports:
• Balanced nervous system function
• Stable gut motility
• Healthy microbiome terrain
• Calm mind + calm digestion connection

Which makes it a beautiful foundation for a gut-loving, brain-supporting bread.

Energetic Qualities of Millet Naan

From an Ayurvedic + subtle body perspective, this bread carries:
• 🌾 Earth element → grounding, stability, safety
• 🔥 Gentle fire → digestive support without inflammation
• 💛 Solar plexus nourishment → confidence, gut-brain coherence
• 🧘🏽‍♀️ Nervous system calm → soothing, regulating, centering

This is the kind of food that makes the body feel held, not stimulated.

A Ritual, not a Recipe

When you roll out millet naan, feel it.

Slow your breath.
Feel the texture.
Listen to the dough.
Let your hands remember what your mind doesn’t need to know.

This is how lineage lives on — not in exact techniques, but in presence.

Just like my grandmother didn’t teach with words — she taught with rhythm, energy, and love.

Millet Naan Intention

“May this bread nourish my gut, calm my mind, ground my body, and remind me that healing begins in the hands.”

Ingredients:

  • 20/17g whole psyllium husk/psyllium husk powder
  • 360/300g warm water
  • 235g millet flour, plus extra for flouring the surface
  • 130g tapioca starch (You can use an equal weight of cornstarch/potato starch or arrowroot starch)
  • 1 tbsp caster/superfine or granulated sugar
  • 1½ tsp baking powder
  • 1 tsp salt
  • 75 g unsweetened plain or Greek-style yoghurt, room temperature
  • 25 g (2 tbsp) olive oil

Method

  • Make the psyllium gel: In a bowl, mix together the psyllium husk and warm water. After about 30-45 seconds, a gel will form.
  • In a separate large bowl (or the bowl of a stand mixer, if using), whisk together the millet flour, tapioca starch, sugar, baking powder and salt.
  • Add the yoghurt and olive oil to the psyllium gel, mix well, and then add them to the dry ingredients.
  • Mix with a wooden spoon or a rubber spatula until the dough starts coming together. Then, give it a thorough knead by hand. Squeeze the dough through your fingers and work your way around the bowl, scraping off the sides as necessary. Make sure that there are no patches or clumps of dry flour.
  • The final dough should come away from the sides of the bowl and be very springy and supple to the touch. It shouldn’t be too sticky. Don’t worry if doesn’t have a perfectly smooth surface – so long as it’s homogeneous with all the ingredients well combined and no clumps of flour or psyllium gel, you can proceed to the next step.
  • Turn out the dough onto a lightly floured surface and shape it into a ball.
  • Divide it into 8 equal portions.
  • Shape the pieces of dough into balls. Don’t worry if the surfaces of the dough balls aren’t perfectly smooth – that’s due to the lack of gluten and it won’t matter in the end, as you’ll be rolling them out anyway. As you move onto the next step (rolling out the naan breads) keep the pieces of dough covered with a dish towel to prevent them from drying out.
  • Place a dough ball onto a lightly floured surface and dust its top with more flour.
  • Use a rolling pin to roll it out into a round or oval naan. The final rolled-out naan should measure about 8 inches in diameter, with a thickness of about ¼ inches. Make sure to rotate it frequently to prevent it from sticking to the surface. As necessary, dust the surface and the top of the naan with more flour.
  • Pre-heat a large pan or cast-iron skillet over medium-high heat. The pan is ready when a droplet of water sizzles on its surface.
  • Place a naan into the hot pan or skillet and cook it for about 1-2 minutes, until bubbles form on the top surface and the underside is deep golden or slightly charred.
  • Flip and cook on the other side for about 1 minute or until you see deep golden-brown or charred spots on the underside.
  • Repeat this process with all the other naan breads. Keep an eye on how they’re cooking and adjust the heat as needed.
  • If your naan breads are cooking/browning too quickly (before they can puff up and form bubbles), reduce the heat. If they’re not puffing up and are taking too long to brown, increase the heat.
  • Top with butter/ghee or olive oil and some cilantro

This recipe was created by the loopy whisk, I did not deviate from the original recipe.

Chickpea and Kale Stew (GF, V)

By , January 31, 2026

‘Warm food provides both physical and emotional solace’

This chickpea and kale stew is designed as a warming, nourishing dish that supports digestion while providing steady, sustained energy. It is one of my grandmothers recipes, where I switched out the spinach for kale as that is what I picked up at the farmers market.

Chickpeas (garbanzo beans) are a rich source of plant protein and fiber, helping to stabilize blood sugar and promote satiety. In Ayurvedic nutrition, legumes can be heavy and gas-producing if not prepared thoughtfully; here, slow cooking and the use of digestive spices make them easier to assimilate.

Kale contributes minerals, chlorophyll, and gentle bitterness, which helps stimulate digestion and support liver function. Although kale is naturally dry and cooling, cooking it thoroughly and pairing it with warming spices transforms it into a more balanced and digestible ingredient. This preparation reduces its rough quality (ruksha) and supports nutrient absorption.

The tomato base provides acidity and moisture, aiding digestion and enhancing flavor. Spices such as cumin, coriander, turmeric, and ginger are commonly used in Ayurveda to strengthen agni (digestive fire), reduce bloating, and improve the digestibility of legumes and greens. Turmeric supports circulation and inflammatory balance, while cumin and coriander help regulate the digestive tract without overheating.

From a doshic perspective, this dish is particularly supportive for Vata, offering warmth, grounding, and moisture. It can also be suitable for Kapha when prepared with moderate oil and adequate spice. Those with strong Pitta may enjoy it best with a cooling garnish such as fresh herbs.

Served warm, this dish exemplifies how simple, whole ingredients—when prepared with intention—can nourish the body, support digestion, and promote balance through food.

Ingredients:

  • 3 tablespoons coconut oil or ghee
  • 1 teaspoon cumin seeds
  • 1 large onion, small dice
  • 4 garlic cloves, crushed
  • 2-inches ginger, peeled and grated (include juice)
  • 2 plum tomatoes
  • 3 tbsp tomato puree
  • 2 jars of chickpeas (480g), rinsed and drained (I like Jovial as they have been soaked overnight and pressure cooked, making them easier to digest)
  • 1 tsp salt, more to taste
  • 1.5 tsp ground coriander
  • 1.5 tsp ground cumin
  • ¾ tsp turmeric
  • 200g kale, destemmed and chopped

Method

  • Heat the oil in a lidded pan over a medium heat and when hot add the mustard seeds and cumin seeds.
  • Stir for a minute or until you can smell the cumin and the mustard seeds pop, then throw in the onions. 
  • Fry the onions for 10 -12 minutes until translucent and browning.
  • Add the garlic and ginger, stir-fry for around 1 minute and add the tomatoes and the tomato puree, stir and leave to cook for around 5 minutes.
  • After 5 minutes, add the chickpeas, warm through then add the coriander, cumin, turmeric and salt. Toss the chickpeas around in the spices to coat then pour in 2cm of hot water.
  • Pop the lid on and leave the chickpeas to simmer for 5 minutes, add the chopped kale a handful at a time, stir to coat and pop the lid on. Cook for around 5 minutes until kale is soft and tender.

Beetroot and Feta Salad (GF)

By , January 20, 2026

There is something quietly luxurious about beetroot. Earthy, jewel-toned, and naturally sweet, it carries the essence of the soil it grows in. In this simple salad, roasted beetroot is paired with young, creamy feta—an interplay of depth and lightness that feels both nourishing and indulgent.

From an Ayurvedic perspective, beetroot is deeply grounding. Its sweet taste (madhura rasa) supports vitality and builds strength, while its subtle astringency helps cleanse and enliven the blood. Beetroot is especially balancing for Vata, calming scattered energy, and when enjoyed in moderation, it can also support Pitta by cooling and nourishing without heaviness.

Young feta adds a soft saltiness and richness that contrasts beautifully with the sweetness of the beetroot. In Ayurveda, fresh cheeses are considered easier to digest than aged ones, particularly when used sparingly and paired with warming or digestive elements. This is why this salad shines when finished with a drizzle of good olive oil, a squeeze of lemon, or a scattering of fresh herbs like dill, parsley, or coriander—each adding brightness and digestive support.

What makes this dish special is its simplicity. It invites you to slow down, to notice texture and temperature, to eat with presence. Served slightly warm or at room temperature, it honors the Ayurvedic principle of supporting digestion through warmth and balance.

This beetroot and young feta salad is a reminder that food doesn’t need to be complicated to be deeply nourishing. When ingredients are chosen with intention and eaten in season, they become more than a meal—they become a quiet act of self-care.

Beetroot & Young Feta Salad

Serves 2–4

Ingredients

• 3–4 medium beetroots, scrubbed

• 80–100 g young feta, gently crumbled

• 2 tbsp extra-virgin olive oil

• 1 tbsp fresh lemon juice or mild apple cider vinegar

• Sea salt, to taste

• Freshly cracked black pepper (optional)

• Fresh herbs: dill, parsley, or coriander, finely chopped

Method

1. Roast the beetroots until tender. Allow to cool slightly, then peel and slice or cut into wedges.

2. While still warm, toss the beetroot with olive oil, lemon juice, and a pinch of sea salt.

3. Arrange on a serving plate and scatter over the young feta.

4. Finish with fresh herbs and, if desired, a touch of black pepper. Serve slightly warm or at room temperature.

Ayurvedic note:

Enjoy this salad mindfully, ideally at lunchtime when digestion is strongest. Serve warm rather than chilled to support agni (digestive fire).

Yellow Mung Dal (GF)

By , January 9, 2026

‘When we eat Sattvic food, it gives us inner clarity, determination and peace’

This split yellow moong dal recipe is a celebration of simplicity, balance, and mindful nourishment. In Ayurveda, moong dal is prized for being light, easy to digest, and deeply restorative, making it suitable for all constitutions.

When slow-cooked and paired with gentle digestive spices such as cumin, coriander, ginger, and turmeric, it supports healthy digestion while calming the nervous system.

Prepared in a sattvic way—without heaviness, excess heat, or overstimulation—this dish nourishes the body while promoting clarity, grounding, and inner ease. Each ingredient is chosen with intention to honor the digestive fire (Agni) and encourage absorption, making this dal ideal for cleansing, healing, or everyday comfort.

Enjoy this bowl of moong dal as a reminder that food can be both medicine and meditation—simple, sustaining, and deeply supportive of well-being.

Ingredients:

Yield: 4 cups

  • 1 tbsp ghee
  • 1 cup yellow split mung beans
  • 1 tbsp. fresh ginger, finely chopped
  • ½ tsp. turmeric
  • ½ tsp. cumin
  • ½ tsp. coriander
  • 4-6 cups water
  • Handful of fresh coriander (optional)
  • Sea salt to taste

Method

  • Rinse dal and pour out the water, repeat until water goes clear. Place to the side.
  • Heat a small pot to a medium-heat and melt the ghee
  • Add ginger, turmeric, cumin and coriander. Cook and stir till you smell the ginger, c. 2-3 minutes
  • Add the mung beans and 4 cups of water, bring to the boil and then down to a simmer. Cook for c. 20 minutes until the beans are soft. Add more water if the dal gets too thick, whisk at the end to get a smooth consistency
  • Add sea salt (I like fine Himalayan pink salt) and added ¾ tsp and chopped fresh coriander