Nowadays, crunchy stills means fresh unless, of course, it’s Cookie Crunch cereal or most of the highly processed snack foods available to us. But we’re wising up to that and becoming creative in our kitchens using whole food cooking to bring us a fresher version of a tasty crunch (without all of the hit list foods).

Sweet potatoes are a great source of crunch. Cut thinly they turn out to be the tastiest chip. Packed with crunch that won’t leave your primordial brain craving for the allusive crispiness. Ayurvedically-speaking these chips are great for everyone, except Kapha only in moderation. I’ve included some small variations at the bottom of the post so you can tweak it to best fit your constitution (what’s my constitution? find out here).

To cut them extra thin (for extra crunchiness of course) I used a mandolin – not necessary but completely fun and worth it if you have one.

Sweet potatoes are a great source of vitamin A (in the form of beta-carotene) and a good source of manganese and vitamin C. They also act as a relatively good source for copper, dietary fiber, vitamin B5, and potassium.

You can discover your mind-body type by taking my dosha quiz or contact me to schedule your free 15-minute consultation. Even if you haven’t figured out your dosha yet, you can get started today by building your very own Ayurvedic Pantry.

The Scoop on Ayurveda:

Often called the mother of all healing, Ayurveda is a 5,000 year-old health system that has survived this long because it works. In fact, as more and more people search for sustainable solutions to long-lasting health concerns, Ayurveda is seeing a massive resurgence of interest. Similar to the popularization of Yoga in the Western world, Ayurveda appears to be following this path as many are already seeing the powerful difference this wise medicine can provide.

Recently, Ayurveda has been brought to mainstream attention by authors such as Dr. Claudia Welch, Deepak Chopra, MD and Andrew Weil, MD who have shed light not only on the benefits for relief of chronic disease but also for preventing illness and promoting longevity.

Ayurvedic Oils and Herbs

Ayurveda is a science of self-awareness. When you are aware of your basic nature, or Ayurvedic constitution, you can begin to make meaningful changes in your lifestyle, environment, and diet to lead you to more vibrant, full health.

You can also know of any health challenges you are predisposed to in order to make steps towards prevention. According to Ayurveda, disease is the result of living out of harmony with one’s constitution. Your constitution is the unique make-up of qualities within your mind and body.

The proportion of qualities stays the same from conception throughout your life. It is by identifying your constitution that you can understand who you are at the most elementary level. Since each of us has a different mix of qualities, Ayurveda understands that the path to optimal health is distinct for each unique individual.

As a holistic healing system with a profound philosophical and spiritual background, Ayurveda is largely based on the tri-doshic system. Tri-dosha defines the three fundamental doshas (Vata, Pitta, and Kapha) which govern the function of our bodies.

These three doshas are composed of the 5 elements: Air, Space, Fire, Water, Earth. Ether and air together constitute Vata; fire and water, Pitta; and water and earth, Kapha. You may be predominant in one dosha, or a mixture of two or more.

This website includes mouth-watering recipes designed to balance the individual doshas. Visit the Recipes Page to browse Ayurvedic Recipes or search for recipes according to dosha.

Work With Me:

I am dedicated to the teachings of Ayurveda. My goal is to share the wisdom of this beautiful science and all I have learned from my renowned teacher, Dr. Sundar Raman. Explore the wonders of Ayurveda and opportunities for self healing through these offered services.

Pomegranates are super rich in antioxidants, which protects cells from oxidation, and keeps us from disease and illness. Here’s a little trick to remove the pomegranate seeds; hit the pomegranate with the back of a spoon and the seeds will fly out (caution, it’s a little messy).

Above is one variation to the Festive Green Bean Salad that includes asparagus as well and is chopped and simplified using just a squeeze of lemon juice, olive oil, and a pinch of sea salt.

The recipe is jazzed up a bit with the toasted almond slices and creamy coconut sauce made from coconut milk, lemon juice, grated ginger, and a bit of maple syrup. It’s sweet yet a bit tart, very refreshing.

While I’ve written this recipe as a side dish you could easily dress it up to make it a main. Saute marinated tofu or tempeh until nicely browned or golden ahead of time and then serve along with the green beans. Alternatively, you could serve the beans over lightly dressed salad greens.

As the days get shorter and the nights get longer, the temperature drops and the wind picks up it’s natural to start craving more warming, comforting foods to nourish ourselves. Especially for those with a Vata Constitution, it is important to honor that craving and prefer foods that add heat and are naturally sweet.

If Vata is your primary dosha, movement and change are basic to your nature; you will tend to be active, quick, and always on the go. As long as Vata is kept in balance, you will be lean, light, and creative with an enthusiastic disposition. Try my dosha quiz to discover your constitution.

After you preheat the oven, start to prepare the vegetables by removing the fronds and stems from the fennel bulb, scrubbing the carrots well, and rinsing through the layers of the leeks (rest assured you will find dirt lurking in there).

Arrange the vegetables on 2-3 baking sheets, drizzle with olive oil and sprinkle with the cumin, coriander, and sea salt. You can also add cinnamon to bring out a little more sweetness and subtle heat.

Once the veggies are browned and cooked through remove from the oven and place in a food processor. Add the coconut milk and vegetable broth and puree on high until smooth and creamy.

Pour into individual bowls and drizzle with agave nectar. Add toasted pecans and a sprig of fennel frond. Serve immediately while still hot and devour

So, without further ado, here’s how it goes (and why it’s so good for you).

After prepared and tossed with olive oil, sea salt, and freshly ground pepper, the brussels sprouts are roasted at a high heat. This brings out their natural sugars and caramelizes the outermost leafs. To finish it off toss with toasted sunflower seeds and pepitas and the sweet touch of maple syrup.

Brussels sprouts are an important dietary source of many vitamin antioxidants, including vitamins C, E, and A (in the form of beta-carotene). These healthy sprouts are also a good source of anti-inflammatory providing omega-3 fatty acids. 100 calories of brussels sprouts provides 30% of the recommended daily intake of omega 3 fatty acids. That’s a powerful medicine in one tiny veggy!

Best laid plans and all this post was due a few weeks ago. Alas, here it is…finally. Following a 24-hour flight home from Australia, a hurricane, an election, and now a Nor’ Easter I’ve arrived to the United States of America bearing Ginger Tofu and Veggies en Pappilote. Phew, I hope you enjoy.

Before I left for the US I threw a little dinner party and decided to try out the “en papillote” style which is basically a classic French technique of cooking food inside of parchment paper and then baking it. As it cooks the steam builds and puffs up the paper. This method allows for a nice presentation as guests can cut into the paper and enjoy the aroma of the freshly cooked food. Simple, yet fun.

This recipe comes (with slight adaptation) from the marvelous book, “Eat Taste Heal” by Chef Johnny Brannigan and co. The brilliant marinade uses ginger and coconut milk with a splash of Bragg’s amino acids and the smart addition of finely ground blanched almonds.

You will first blanch your veggies of choice (the veggies I’ve chosen are balancing for all Ayurvedic body types). Then mix the veggies with the ginger tofu. Add a drizzle of ghee (clarified butter) which is balancing for all doshas except Kapha in moderation.

Once the filling is composed on the parchment paper you’ll wrap everything up en papillote, and bake it in the oven (400°F) for 12-15 minutes.

Remember, there’s no reason to be intimidated by cooking en papillote – this method is healthy, simple, and quick. Serve with a side of lightly seasoned basmati rice and some fresh greens. This dish is gluten free and can be made dairy free by substituting sunflower or olive oil for the ghee.

For me, roasted cauliflower is a feel good, comfort food.

In this dish, the light taste of the cauliflower is perfectly complemented by bold Indian spices (cumin, turmeric, cayenne pepper, and mustard seeds).

Depending on how much cayenne you use, it’s not made to be super hot and spicy, but definitely has the zing that you’d imagine from an Indian dish.

But this dish is more than just the taste. Three florets of cauliflower is enough to provide you with 67% of your daily requirement of vitamin C.

Cauliflower is also a good source of folate, vitamin B6, and vitamin K. *Click here for a Cooking Up Prana Tweetable*

Regular consumption of cauliflower may also reduce the chance of certain cancers. According to an animal study done at John Hopkins University, sulforaphane, one of the main ingredients in cauliflower, lowered the occurrence of breast tumors by about 40%.

A Canadian study found that including cauliflower or broccoli as part of a regular diet reduced men’s risk of prostate cancer by 52%.

And, the best part about this dish is it’s really quite easy to make. A quick whisk of the spices and oil and then drizzle over the cauliflower florets. Mix it up well so they’re evenly coated and then pop in the oven to roast.

Above is a before and after roasting. You know when your cauliflower starts to brown on the bottom and is easily pierced by a pairing knife.

Change is coming. Can you feel it?

I know I sure can. Here in Australia the buds on the trees are blossoming as spring swings into full effect.

And, for those of you back home (in the US of A) I imagine that the leaves are just beginning to change color, cooler nights are bringing out the light sweaters, and the thick daytime humidity has given way to soft, cool breezes all symbolizing the start of fall.

Slowly and steadily, no matter where we are on the globe, nature is showing signs of unfolding from one season to the next.

Fall is a natural time of transition and an ideal opportunity for a gentle detox to reset your whole system and ready the mind and body for a winter of wellness. It’s also a great time to shed unhealthy food addictions and feel lighter and more energetic.

Perhaps you’ve been feeling the need to hit the “reset” button after a few months of summer indulgence. Or, you’ve been feeling achy, stiff, or sluggish and just want to jump start your body back into action.

There is no better time than the change of season to give your body a game-changing, yet loving tune up. Ayurveda, the time-honored science of healthy living, recommends detoxing to flush out the excess heat of the sticky hot summer and to clear the body of any toxins that may have built up and stagnated during this time.

And, since nature provides a naturally alkaline late summer harvest and alkalinity supports natural cleansing it’s another bonus point for detoxing in the fall.

If you haven’t already downloaded my 4-Day Home Detox it’s a good time to check it out. Inside you will learn everything you need to know to complete a gentle self-guided home detox that is both practical and transformational.

The 4-Day Home Detox is Perfect for You if you….

•   are ready to feel lighter, more energized, and increase your mental clarity.

•   want to boost your immunity and avoid frequent colds.

•  are self-directed and can follow a detox plan on your own.

•   are committed to prioritizing your health and wellness, at least for 4 days.

•  need a cleansing program that can work with your busy schedule.

To get instant access and download the “4-Day Home Detox” for free, enter your name & email address in the box below and you’ll be emailed download instructions. Or, click here for more information.

Once you subscribed and downloaded the eBook you’ll have access to the steps on how to successfully self-run your own change of season home detox from start to finish.

If you have any questions about your energizing cleanse shoot me a little message or share your thoughts on Twitter and Facebook. I’d love to hear from you!

I’m quite excited to embark on this new season feeling fresh and renewed. Join me & get ready to enjoy the bountiful energy and resilient health you crave.

Peace + prana,

PS. Feel like you want some extra guidance with your detox or want to see what else Ayurveda can offer you? Contact me to find out more.

Luckily, the delicious mess of a dip was contained within the bag and some of it was even salvageable. As I savored the remains that evening I thought that I could very well make some more… here is my attempt.

Choose small beets of roughly the same size- organic and stems on preferred for added freshness (you can cook the beet stems separately if you like. They are excellent for Kapha-Types). Choose an organic garlic. Though you will roast the whole bulb, only 3-4 cloves will be used for the recipe. Enjoy the rest however you like…it’s divine even on it’s own.

In western medicine, garlic is known to prevent high blood pressure, atherosclerosis, and heart disease. According to Ayurveda, garlic is pacifying for Vata-types as they benefit from warming spices to warm the body and improve digestion. Garlic is also thought to stimulate the body and to increase one’s desires. For this reason, monks in India tend to avoid garlic. *Click here for a Cooking Up Prana Tweetable*

Enjoy the beetroot dip with carrot and fennel sticks. You might also try adding it on top of a fresh green salad or mixing it with rice for a cold rice salad with toasted pine nuts.

Another option is to cut an avocado in half, remove the pit and stuff it with the dip. It makes an edible bowl and can serve either as a snack for one or an appetizer to share.

1. I’m always on the look-out for yummy snacks for Kapha-types. Truth be told, with few exceptions kaphas get the raw deal for snacking (this is because they are prone to putting on weight so sweets and salty foods are limited & many times raw food is more balancing for them).
2. My husband loves to snack and especially on crunchy foods with a bit of salt. Lately, he’s said “saying No to processed foods is torture” so I thought to help him out with a healthy option he’ll love.
3. In a phone conversation just the other day my dear friend Kelly (love That Girl) mentioned that she makes a toasted chickpea snack that she just can’t get enough of.

So, clearly, this recipe was destined.

Chickpeas are an excellent source of folate, zinc, and protein. They are high in dietary fiber (known to help reduce cholesterol) and are a good source of healthy carbohydrates.

Despite the high value of chickpeas they may cause indigestion for those with a slow or delicate metabolism. I find them easier to digest after they’ve soaked overnight (Hint: To greatly enhance digestibility and prevent flatulence, add a strip of wakame seaweed to the pot while cooking the beans). *Click here for a Cooking Up Prana Tweetable*

To turn this snack into a simple side salad top some fresh baby spinach leaves with the toasted chickpeass, perhaps a bit of sunflower oil, and serve.