Ayurvedic Cooking – BWELLAYURVEDA

Red Lentil & Veggie Curry, Instant Pot Recipe with Mild Curry Recipe

Red Lentil & Veggie Curry, Instant Pot Recipe with Mild Curry Recipe Betty Brown, CAS Vata**, Pitta, Kapha** INGREDIENTS: PRINT 2 teaspoons ghee or coconut oil 1/2 medium red onion ,...

Cherry Tomato Marinara Sauce with Ayurvedic Modifications

Wonderful way to enjoy summer cherry tomatoes from your garden, farmers market or CSA. Cherry Tomato Marinara Sauce with Ayurvedic Modifications PRINT RECIPE Betty Brown Ingredients : 2 Tbsp....

Peppermint ~ Culinary Herb with Medicinal Properties

Peppermint is a perennial herb, used widely for its culinary and medicinal properties. Peppermint(Mentha x piperita) is part of the mint family (Lamiaceae), a natural hybrid between watermint (Mentha aquatica) and spearmint...

Breakfast Blueberry Crisp with Spiced Oat Topping

Breakfast Blueberry Crisp with Spiced Oat Topping by Betty Brown Good for Vata and Pitta doshas, Kapha dosha in moderation Serving size ¾ cup PRINT RECIPE Ingredients: 2...

Vegan Buddha Bowl with Cashew Ginger Sauce

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...

Red Lentil Vegetable Curry plus Mild Masala Spice Recipe

This is a simple curry dish you can make for lunch or dinner. It takes about 30 minutes to cook. Root vegetables help with grounding and balancing Vata dosha...