Discovered by Natalie Immel, in Asheville, North Carolina.
Smooth, warming, slightly sharp and nutty with elegant purple aromatics. I imagine it after a hot, sunny day in the Sahara.
Called Sellou, Sfouf or Zmita in Morocco.
Chamomile infuses your tea with a delicious floral aroma that is warm, light & airy. Its smell is reminiscent of apples, first noted by the Greeks, who named it 'ground-apple' (kamai=ground & melon=apple). Relax Your...
Warming, slightly pungent and sticky, making cereal into a kind of Rice Krispie(tm) treat or energy bar. Experiment with alternatives to milk in cereal. Great for a snack! Discovered by Rose in Albuquerque.
Heavy, sweet and Kapha provoking. Heavy for digestion; Vata should eat in small quantities only.
Simple, cleansing, sweet, bitter and citric!
The hearty, rich flavor of Lamb's quarters, abundant in nature and urban settings, is a perfect complement to woody, earthy mushrooms and rustic brown rice. Shitakes, oyster mushrooms, thinly sliced portabellos, and common criminis from the grocery...
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.
Experiment with creamy, tahini sauce pastas. Add ground coriander seeds for warming flavors. Works well over warm cooked potatoes, or even cooked rice!
Most of us have childhood associations with the iconic dandelion, whose name comes from the French "dent de lion," meaning "tooth of the lion." If you look at the little, but bold, dandelion, you can clearly see its yellow lion mane made up of the...
Founder of Joyful Belly Ayurveda, John Immel, answers the question ‘What is Ayurveda?’
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