Vegan Buddha Bowl with  Cashew Ginger Sauce   Betty Brown, Clinical Ayurvedic Specialist    PRINT RECIPE Cooked Brown Basmati Rice: Ingredients:  1 ½ cups brown basmati rice ** 3...

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When the weather turns cool in the fall, my favorite beverage I like to drink is Masala Chai.  It’s warming, soothing, energizing and delicious. I’ve often wondered about the...

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Ayurvedic Vegan Parmesan Sprinkles adds a burst of flavor and nutrients to your favorite meal.  Add as a topping to salads, baked potatoes, soups, steamed vegetables.  Great for Vata...

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This is a simple and easy curry recipe great for busy weekday meals. Tailor it to balance your dosha by using Ayurvedic spice blends for your specific constitution.  Click...

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“An apple a day keeps the doctor away” Many of us have heard of the wise proverb ” An apple a day keeps the doctor away” and Ayurveda would...

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Ghee has been used for thousands of years in Ayurveda for cooking and to promote health and healing internally and externally. Ghee is a sattvic food, promoting physical strength, a strong...

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Golden Turmeric Milk Turmeric (Curcuma longa) is a culinary spice with many medicinal properties. It is a relative to the ginger plant.  Widely used in many Asian cuisines for flavor, it...

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I’m really enjoying making zoodles (zucchini noodles) from fresh local zucchini.  Here is a great topping to add to them when you want that vegan “meatball” over zoodles with marinara...

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Bindae-tteok (빈대떡)~ Mung Bean Pancake Mung beans are a legume eaten widely in Asia.  It is a main ingredient in one of my favorite Korean dishes called Bindae-tteok .  A recipe...

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