Experiment with Mung based cream sauces. Cooling creamy pungent mint combines with refreshing Kale. Discovered by Joseph in Albuquerque, NM.

Experiment with crunchy snack foods in sweet yogurt. Called Dahi Papdi Chaat in India. Often includes tamarind or mint chutney, cumin, chopped raw onions, or cilantro. Can also include 'black salt' (Potassium chloride instead of Sodium Chloride) which has a deeper, more complex flavor. Discovered by chef Archana of Archana's Kitchen

Experiment with brancakes, a soft, moist cross between a pancake and a cereal. Simply substitute 1/4 of the flour with crushed wheat bran or any bran of your choice. We invented brancakes for breakfast this morning after celebrating our return to Ayurveda school in New Mexico. Reported by Joseph.

Experiment with dill and yogurt fried rice. Discovered in “Silk Road Cooking: A Vegetarian Journey” by Najmieh Batmanglij. Found while visiting my Long Island cook book collection over the holidays. Reported by Joseph.

Experiment with egg crusted saffron rice. A delicious golden yellow. Discovered in “Silk Road Cooking: A Vegetarian Journey” by Najmieh Batmanglij. Found while visiting my Long Island cook book collection over the holidays. Reported by Joseph.

Experiment with steamed doughs in sweet yogurt. Soft, steamed Idly with cumin served in a sweet, pungent yogurt sauce. Discovered at Krishna Lodge in Pune, India.

In downtown Chicago, experiment with a simple, stimulating, red spice mix found in various dishes including Chorizo with Eggs. Served at Flo Café & Bar (http://www.eatatflo.com) Discovered on New Year’s Eve after a long, 14 hour drive from New York City to Chicago.

"I love a side dish of peas but often find them a bit bland or lacking (and in need of more nutritious veggies mixed in there). Fennel has a lovely, fragrant flavour that gives those peas some oomf!" - Claudia Davila, author of Fran's House of Ayurveda (http://franlife.blogspot.com/)

Experiment with pistachio milk crepe cakes! Discovered in Maharastra, India.

Experiment with rice flakes (poha) from India. Soaked before frying yields a moist, soft, cereal. Boiled becomes a mash. But dry-fried into crispies is an excellent snack in Maharashtra. Discovered in Pune, India cooking with Chitra’s Uncle.

Experiment cooking bananas with skins. Discovered at Dr. Lad’s farmhouse in Pune, India during Ayurveda lecture. Just before we took a short walk to the Banyan tree and the deeply cooling, dark green surface well with the tiny fish.

Experiment with dates and morning shakes. Pungency of ginger blends into the sweet, nourishing delicately aromatic sweetness of dates. Discovered in Maharastra, India while studying ancient Sanskrit Texts on a balcony waiting for the sun to rise.

Experiment with whole leaves of spinach in batter. Discovered as hot, crispy street food in Pune, India, after buying incense and essential oils from the famous “Vithaldas Narayandas & Sons” in Phadke Haud Chowk.

Experiment with this creamy, delicious aphrodisiac and sedative drink before bedtime. Also a warming sauce for creamy dinner dishes. Discovered while listening to a lecture by Dr. Vasant Lad, famous Ayurvedic Physician, in Pune, India.

Experiment with cream of rice soups. Called “Congee” in Chinese Medicine, cream of rice soups are the ‘chicken soup’ of China. A warm breakfast for the winter season. Discovered in Pune, India while thinking about Southern Grits from Asheville, North Carolina.

Experiment with thousand layer crepe cakes! Easy to griddle and without an oven, thousand layer crepe cakes can be served with many flavors. Served here as a perfumed saffron milk delicacy reminiscent of the silk road. Discovered in Pune, India while cooking dinner for Rose’s birthday.

Experiment with fermented batters. Rich, complex flavors, easier to digest and more nutritious. Fermented foods are rich in vitamin B12.

Experiment with savory pancakes. Traditionally made with sour idli dough but thicker than the similar crepe-like dosas. Discovered in Pune, India where it is called ‘Coconut Uttapam’.

Experiment with “Sabudana Wada” – savory, fried tapioca patties from Maharastra, India. Crunchy on the outside, gooey on the inside. Discovered in Pune, India.

South India Sambar is "a red & coconut soup with turmeric and cumin." Warming red and yellow colors mix with nourishing, satisfying coconut. Typically served with dosas (fermented daal crepes), idlys and mint chutney.

Reported by Frank Cook, herbalist and world traveler from North Carolina (http://www.plantsandhealers.com).