Beetroot is one of those super foods that can do wonders for your body by boosting immunity, lowering blood pressure, improving digestion, and providing a lot of essential minerals and vitamins.

It's easy to forget that we are all perfect in our own design. Sometimes we muck it up with habits and choices that do not serve us.
Vata governs all movement in the mind and body. It controls blood flow, elimination of wastes, breathing and the movement of thoughts across the mind.
Since Pitta and Kapha cannot move without it, Vata is considered the leader of the three Ayurvedic Principles in the body. It's very important to keep Vata in good balance.
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This is a recipe to help keep the summer heat from getting to you. It's fast and delicious. And it's lighter than you might think. Remember to use organic ingredients whenever possible.
Also remember that Pitta season runs from July to October. As soon as the first heat waves of summer roll around, most of us feel the effects of the increased Pitta in the atmosphere — perhaps a shorter fuse than usual, maybe more irritability and frustration, occasionally outbursts of anger. Whether you are predominantly Pitta by constitution or not, take measures to keep the fire element in balance during the heat of the summer.
Summertime means lots of gatherings with family and friends sharing good food and drinks. Whether it's a pool party, block party or just because party, a weekend free is always an opportunity to play hostess. Chips and charred salsa is always a good fall-back plan but having a a few new ideas in your back pocket can create a new experience.
This is a great quick recipe for an appetizer to a larger meal. It is substantial and piquant. Serve at a group gathering along with crudités and your other favorite hors d'oeuvres.
Makes approximately 16
Summer squash typically called "zucchini" were developed in northern Italy in the second half of the 19th century. Zucchini is one of the easiest vegetables to grow in a backyard garden and can produce a copious amount. Zucchini has a delicate flavor and requires little more than quick cooking with butter or olive oil, with or without fresh herbs.
This recipe uses grated zucchini to make a moist and delicious sweet bread. Enjoy!
The English walnut has a rich, expansive history and the respect of modern science. Here's a veggie burger featuring the walnut from Chef Domnick Mason at the Raj Ayurvedic resort and spa in Fairfield Iowa. The Raj, for the last 25 years has provided a full range of authentic panchakarma treatments to clientele worldwide as well as meals for guests and the community that feature organic foods - much of it local.
This is the recipe for the famous Raj veggie-burger featuring the brain-nourishing, health-supporting walnut. Nuts are considered an important part of the vegetarian diet as they supply fiber, minerals, and vitamins. They contain beneficial phytochemicals. Some contain many different forms of plant sterols, which are believed to help moderate blood cholesterol. Some of the volatile oils in nuts contain antioxidants that help counter free radical damage. Tree nuts like almonds, walnuts and pecans contain no cholesterol. Most of the calories in nuts come from fat, but mainly unsaturated fat, and fat performs some essential functions in the body. A growing body of scientific research spotlights the health benefits of this delicious nut.
Incorporating more fresh vegetables and fruits in your diet will give you an immediate energy boost. It's also important to cut the vegetables and cook them fresh at every meal. Buying pre-cut vegetables means that you have already lost some of the prana. For that reason, buy vegetables and fruits whole for maximum vitality.
Plantains are a delicious fruit belonging to the genus Musa, which includes the banana. There is no formal botanical distinction between plantains and bananas. Plantains are often eaten cooked. The plantain (banana) is indigenous to tropical Southeast Asia — including Indonesia, Malaysia, Brunei and the Philippines — and Northern Australia.
In ayurvedic terms, plantains have an astringent taste. People who need to balance Pitta and Kapha generally need to eat more bitter and astringent foods. Raw plantains and bananas can be harder to digest and, when eaten uncooked, are cold in nature, so cooking is an ideal way to prepare this fruit. In ayurveda, the banana is thought of as nature’s personal fountain of youth. It is known for stimulating healthy digestion and helps the body retain essential elements such as calcium, potassium, and phosphorus. Enjoy!
No longer just a frilly garnish, kale is taking the culinary world by storm. Along with it, leafy greens like spinach, chard, and even collards and turnip greens are gracing plates everywhere from fine dining hotspots to fast food restaurants across the country.
These nutrient-packed veggies have long played a starring role in Ayurvedic cooking, and with good reason. They’re hydrating, nutrient-rich, and when prepared while fresh, they contain prana, or life-supporting energy. Below, we’ll share both Ayurvedic and nutritional insights on leafy greens, along with tasty ways to incorporate them into your daily diet.
Greens Are Good for You
From a nutritional perspective, leafy greens are excellent sources of antioxidant vitamins A and C, and they also provide vitamin E, folic acid, vitamin K, iron, calcium, magnesium, and fiber. They’re low in calories, and many varieties—especially the cruciferous (cabbage) family—contain unique enzymes that have been associated with supporting the immune system.
Ayurvedic vaidyas (experts) regularly prescribe a daily dose of leafy greens, because they’re good for your skin, hair, and for removing amavisha (toxic wastes) from the body. The human body is about 60 percent water, and leafy greens help purify your shrotas (the subtle channels of the body) and replenish your inner hydration stores.
Apple Crisp is simple to prepare, easy to digest, and when served warm in the cold winter season is Vata-pacifying. Stewed fruit is always a favorite of ayurveda!
Vata governs all movement in the mind and body. It controls blood flow, elimination of wastes, breathing and the movement of thoughts across the mind.
Since Pitta and Kapha cannot move without it, Vata is considered the leader of the three Ayurvedic Principles in the body. It's very important to keep Vata in good balance.
Recipe and video from from Heaven's Banquet, Vegetarian Cooking for Lifelong Health the Ayurveda Way
by Miriam Kasin Hospodar
Nothing beats a lazy Sunday brunch—a welcome antidote to the hectic work week. Any brunch worth its salt tends to feature the following ingredients: hearty fare, a mix of sweet and savory tastes, and good conversation with loved ones. But if you find you often feel heavy after those waffles with a side of Eggs-Benny, you might want to consider hosting your own Ayurvedic brunch next week.
Here are some delicious, dosha-balancing brunch options to fill you and your guests up without weighing you down. Word to the wise: agni, your digestive fire, is strongest around noon, so try to rally your friends to show up around 11.
Use Prime Juice #1 when feelings of anxiety arise, or when you feel ungrounded, sluggish, or unmotivated. This juice is also good for fall, winter, and spring, or whenever the weather is cooler. Prime Juice contains pure and absorbable nutrition, and can help minimize detoxification symptoms.
Optional: ½ to 1 teaspoon spirulina powder, stirred into the juice after preparing. The taste is strong, so if you want to try it, start on the low side and work up to a full teaspoon.
The mouthwatering aromas of cinnamon and nutmeg waft through homes everywhere as chefs lovingly recreate traditional holiday favorites such as pumpkin pie and gingerbread. Nothing conjures up the holiday spirit more than festive meals eaten in the company of family and friends.
Eating in the pleasant company of friends and family is wonderful for health. According to ayurveda, the spiritual components of cooking and eating are just as important for digestion and assimilation as are the physical components. That means, for example, cooking in a joyous rather than a stressed atmosphere, giving positive attention to the process of cooking and serving the meal, saying thanks before you begin, and enjoying companionable silence or quiet, pleasant conversation with friends and family as you eat. Such a meal converts quickly to ojas, the substance that sustains life and promotes good health, radiance and bliss.
Cauliflower is one of the most delectable, beneficial and versatile foods there is. From its sumptuous aroma and indescribably nuanced flavors (slightly nutty, a bit floral, but not at all overwhelming), to the luscious way it practically melts on the tongue when cooked to perfection, cauliflower is a powerhouse of deliciousness and nutrition, and there are countless ways to add it into daily dining.
For this recipe, we've joined cauliflower with pistachios for a truly unique and ambrosial taste experience. The dry, almost "earthy" flavor of pistachios intermingles beautifully with the nutty/floral overtones of the cauliflower for an enticing and extremely healthful dish. Enjoy!
Moong dhal is rich in protein and a staple food in India. This healthy Indian comfort food is prepared from yellow split lentil (green split gram without skin) and a main source of protein for vegetarians.
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