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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