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99 likes It's like a spicey homemade gatorade.
90 likes The chestnuts add a nice hearty sweetness to this collard greens recipe.
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84 likes This recipe is specially formulate as an early Autumn tonic for Vata deficiency.
84 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...
83 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...
82 likes Break off a steaming hunk of Acorn Crusted Cornbread, dip it into sticky-sweet honey, and take a delectable bite. Oops! There's a little honey stuck to your nose! Sweet, nutty, and steeped with buttery goodness, this recipe is sure to bring out...
81 likes Fennel is a digestive and refreshes the palate between courses. Orange zest boosts metabolism for Kapha and clears stomach stagnation.
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75 likes Warm corn melts with pungent chives for a savory finish!
73 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.
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70 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.
70 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-...
67 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...
67 likes Corn is an ideal grain for spring. The acid in tomatoes helps wake up your body from hibernation in early Spring. Meanwhile, parsley is a strong diuretic to purge spring water weight.
67 likes Traditionally from the country of Georgia, the golden walnut oil is expressed by pressing the ground mixture. We invite you to try this excellent sauce for virtually any dish.
66 likes Lemon, raw onion and uncooked olive oil are perfect for springtime cleansing of the liver. Beans reduce cholesterol, and provide plenty of fiber for healthy elimination. Parsley is a strong diuretic for cleansing the blood and reducing water weight in...
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66 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...
66 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...
64 likes Experiment with creamy, tahini sauce pastas. Add ground coriander seeds for warming flavors. Works well over warm cooked potatoes, or even cooked rice!
64 likes Liver cleansing is essential in the spring as your body naturally detoxes, and whenever the liver is congested, a typical condition of oily Kapha individuals. Artichoke hearts stimulate, flush, and cleanse the liver by stimulating bile production...
61 likes Special preparation for building weight and strength.
60 likes "Freedom! Freedom! And before I'll be a slave,..." sings folk guitarist David Tomlinson of Asheville, NC. The next morning, he made us a big pot of southern style Mexican fusion grits that were delicious. Thanks David!
58 likes My mom always made simple, bright Italian sauce with very few spices. I added oregano and thyme to this recipe but she rarely does.
We come from an Italian American family, maybe that's why we like to cook. But I can remember my grandfather...
54 likes American country hummus.
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