LEARN MORE ABOUT GLUTEN 93 likes Cloves, cardamom and sugar make a great holiday sprinkle on morning toast.
84 likes Mint and dill yogurt for a middle eastern flare.
84 likes Orange, hot, sweet and thick.
83 likes This recipe is specially formulate as an early Autumn tonic for Vata deficiency.
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83 likes Expand beyond honey mustard horizons and experiment with spicy, savory fruits combinations. This recipe is taken from the streets of Bangladesh, where vendors slice green mangoes in april, months before mangoes are ripe. Discovered by Joseph in Old...
82 likes The apache plumes of the desert have gone to seed. Sunsets are still red, the chilis hanging on our neighbors porch are dry. The tumbleweeds are attached to their stalks but getting ready to take flight. But we've left Albuquerque behind. Here in...
81 likes Fennel is a digestive and refreshes the palate between courses. Orange zest boosts metabolism for Kapha and clears stomach stagnation.
80 likes Hearty Root VegetableThe humble parsnip is a hearty and nutritious root vegetable often cast aside in favor of the more popular carrots, sweet potato or squash. Don't let other more brightly colored plants distract you from the...
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75 likes Sweet, sour and filled with berry goodness! Like drinking summer sunshine.
74 likes Warm corn melts with pungent chives for a savory finish!
71 likes Dates taste like soft ambrosia. Named 'Tryambakam Balls' by the chef, Akasha Tobias, a student at the Ayurvedic Institute in Albuquerque, NM. Akasha now lives in Bali, Indonesia.
70 likes Nuts and fruits are generally a bad food combination. However, since this drink is completely pureed, it will not create a digestive issue for most individuals. The coldness of this drink together with the heaviness of coconut may congest the blood for...
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69 likes Polenta, usually made with corn, is the pasta of northern italy. It is a traditional dish with hundreds of variations. We've substituted corn with millet in this recipe, adding a little heat and roasted touch with the chipotle as well.
69 likes Many layers of flavor entice you in Pumpkin with Roasted Chestnuts- initially, sweet, soothing pumpkin and warm, rustic chestnuts greet your tastebuds. Next kale and mushrooms offer their tones of bitter earthiness. Spices brighten the dish-...
68 likes Thin lassi, slightly astringent. Cooling pungent mint mixes with sour. Perhaps a sauce over rice pulao with saffron and lavender? Or a dressing for a salad or salty tortilla chips? A drink on it's own for midday.
A lassi is simply equal parts yogurt...
68 likes Sweet and heavy. If made with homemade yogurt it will not be too sour.
66 likes Coconut and raw sugar is building. To help digest heavy ingredients, we've included cardamom, a combination which also happens to taste great!
67 likes Warm, rich, heavy, and golden. Saffron adds depth and delicacy to the sticky, juicy sensuality of a mangoes. Bring a toothpick!
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66 likes Salad dressings are a wonderful way to incorporate a wider variety of tastes into a meal. 'Orange Zest Vinaigrette' is sweet, salty and has a pungent, peppery pop. Its bright bitterness is thanks to orange zest, and the sour kick comes from a dash of...
64 likes Raita's are a simple & striking yogurt condiments from India. There are nearly infinite variations of this versatile sauce, dip, salad and side dish rolled into one. This is yogurt as its best. Raitas are creamy & delicious, often taking less than five...
64 likes Raw green squash peels into a thin, light and delicate ribbon (note: not mixed with flours or grains!). Folded nicely into a gourmet plate of noodles. Nut cheeses add the fats, proteins and balanced flavors. Like eating a cloud!
Many thanks to...
63 likes Experiment with creamy, tahini sauce pastas. Add ground coriander seeds for warming flavors. Works well over warm cooked potatoes, or even cooked rice!
62 likes Served over oatmeal and quinoa porridge with cloves and cardamom. Discovered in the candle cafe cookbook by Joy Pierson, Bart Potenza with Barbara Scott-Goodman.
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