from Ayurveda Today, Volume 24, Number 2, Fall 2011 Ingredients Whisk together in one bowl (wet) 3/4 cup water, hot 1 cup maple syrup 3 Tbs. tahini (or almond/peanut butter) 1/2 tsp. salt 2/3 cup ghee 1 tsp. freshly squeezed lemon, lime, or orange juice Sift together in another bowl (dry) 2 cups flour (spelt, […]
from Ayurveda Today, Volume 23, Number 1, Summer 2010 Makes about 2 dozen balls Modern treats such as “energy,” “power,” or “green” bars have taken the place of yesteryear’s granola bars on natural food store shelves. Although admittedly convenient and quickly satisfying to a between-meal hunger, unfortunately these bars offer little genuine nutrition and therefore […]
from Ayurveda Today, Volume 26, Number 2, Fall 2013 Serves 4 to 6 A fresh peach should be soft to the touch and eaten over the sink because it is so juicy. According to Ayurveda, peaches are good for those who suffer from loss of appetite due to excess heat in the system. This can […]
from Ayurveda Today, Volume 26, Number 4, Spring 2014 Serves 4 Flavorful Chutneys and Relishes Definition: A sauce or relish of East Indian origin often compounded of both sweet and sour ingredients, such as fruits and herbs, with spices and other seasoning. Perhaps it is because we seem to be having a ‘true’ winter this year, […]
Ghee can be used in place of butter and is an ideal cooking oil, as it does not burn unless heated excessively. It makes a wonderful body oil for massage and can serve as a base for herbal ointments (for burns, skin rashes, etc.) and can even be used for lamps, with wicks made from cotton […]
from Ayurveda Today, Volume 7, Number 4, Spring 1995 Serves 4-6 as side dish, 1 or 2 spoonfuls per person Cucumber is cooling and sweet but the skin is bitter. Both the cucumber and the yogurt in this recipe can provoke kapha. Kapha can eat this occasionally, with extra hing and mustard seeds. Doshic Notes […]
from Ayurveda Today, Volume 21, Number 4, Spring 2009 Serves 4 Doshic Notes Vata, neither increases nor decreases Pitta, reduces Kapha, reduces Ingredients 3 cups mung sprouts 1/2 cup carrots and/or zucchini, finely chopped 1 to 1 and 1/2 teaspoons baking soda 1/2 teaspoon mineral rock salt 1 teaspoon cumin powder 1 teaspoon fennel powder […]
from Ayurveda Today, Volume 24, Number 2, Fall 2011 Ingredients Whisk together in one bowl (wet) 3/4 cup water, hot 1 cup maple syrup 3 Tbs. tahini (or almond/peanut butter) 1/2 tsp. salt 2/3 cup ghee 1 tsp. freshly squeezed lemon, lime, or orange juice Sift together in another bowl (dry) 2 cups flour (spelt, […] 
from Ayurveda Today, Volume 23, Number 1, Summer 2010 Makes about 2 dozen balls Modern treats such as “energy,” “power,” or “green” bars have taken the place of yesteryear’s granola bars on natural food store shelves. Although admittedly convenient and quickly satisfying to a between-meal hunger, unfortunately these bars offer little genuine nutrition and therefore […] 
© 1994, 2012 Excerpted with permission from Ayurvedic Cooking for Self-Healing by Usha and Dr. Vasant Lad Serves 4 Healing Properties of Turmeric Fresh turmeric root looks a little like ginger, but inside it can be red or yellow. The red is called kunkum and is considered sacred. Only the yellow root is used in […] 
from Ayurveda Today, Volume 26, Number 2, Fall 2013 Serves 4 to 6 A fresh peach should be soft to the touch and eaten over the sink because it is so juicy. According to Ayurveda, peaches are good for those who suffer from loss of appetite due to excess heat in the system. This can […] 
from Ayurveda Today, Volume 26, Number 4, Spring 2014 Serves 4 Flavorful Chutneys and Relishes Definition: A sauce or relish of East Indian origin often compounded of both sweet and sour ingredients, such as fruits and herbs, with spices and other seasoning. Perhaps it is because we seem to be having a ‘true’ winter this year, […] 
Ghee can be used in place of butter and is an ideal cooking oil, as it does not burn unless heated excessively. It makes a wonderful body oil for massage and can serve as a base for herbal ointments (for burns, skin rashes, etc.) and can even be used for lamps, with wicks made from cotton […] 
from Ayurveda Today, Volume 7, Number 4, Spring 1995 Serves 4-6 as side dish, 1 or 2 spoonfuls per person Cucumber is cooling and sweet but the skin is bitter. Both the cucumber and the yogurt in this recipe can provoke kapha. Kapha can eat this occasionally, with extra hing and mustard seeds. Doshic Notes […] 
© 1994, Excerpted with permission from Ayurvedic Cooking for Self-Healing by Usha and Dr. Vasant Lad Makes approximately 3 cups Doshic Notes Vata :: Balancing Pitta :: Balancing Kapha :: Balancing Ingredients 2 cups unsweetened, shredded coconut 1 1/2 inch piece of fresh ginger, peeled and chopped fine 1 tablespoon fresh cilantro leaves 1/2 small […] 
from Ayurveda Today, Volume 21, Number 4, Spring 2009 Serves 4 Doshic Notes Vata, neither increases nor decreases Pitta, reduces Kapha, reduces Ingredients 3 cups mung sprouts 1/2 cup carrots and/or zucchini, finely chopped 1 to 1 and 1/2 teaspoons baking soda 1/2 teaspoon mineral rock salt 1 teaspoon cumin powder 1 teaspoon fennel powder […] 
© 1994, Excerpted with permission from Ayurvedic Cooking for Self-Healing by Usha and Dr. Vasant Lad Serves 4 2 cups water 1/2 cup plain yogurt 2 Tbs Sucanat or other sugar (or to taste) 1/2 tsp ground cardamom 1/2 tsp fresh, grated ginger OR 1/4 tsp dry ginger Doshic Notes Good for all doshas, especially kapha. Blending […] 