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 …
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? …
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 …
‘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 …
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 …
‘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 …
‘Diets trend and go, but nature’s own seasonal bounty endures – rooted in the cycles of resilience, nutrition and the science of adaptation’. Every year in December we have the Fiddleheads Cooking Studio’s last quarterly meeting. We make various dishes for potluck and share a table. It is a lovely way to represent ourselves in …
‘Vegetables are the soul’s food, the poet’s inspiration and the chef’s canvas’ I love this recipe as it uses steaming, which is a quick method and one that retains a lot of nutrients. Often, we subject our veggies to excessive heat through boiling or microwaving and all the photo nutrient goodness escapes. It’s also a …
‘What the world needs now is love sweet love’ This is a lovely soup comforting soup with layers of umami. It is another delicious recipe from ‘Healthy High Protein’ by Dr Rupy Aujila. It calls for tahini and miso, which gives a wonderful depth to the flavour. Chinese cooking uses a sesame paste, so if …
‘Be like seeds, do not see dirt thrown at you as your enemy, but as ground to grow’ This is a unique recipe I found in ‘the Korean vegan’ cookbook. It is a recipe she found on her favourite Korean sitcom, which reminded her how much she liked sprouts. I love the way Korean cuisine …
