Elevate your barbeque with this beautifully stacked bison burger layered with heirloom tomatoes, fried eggplant slices and avocado. Served on top of a bed of radicchio and escarole with sides of umboshi paste, basil pesto and Grey Poupon mustard - your senses will explode!   Makes 4...

Wild Atlantic lobster tail stacked on a vegan garbanzo bean salad makes a light, energizing lunch menu for summer or early fall. The vegan garbanzo bean salad can serve as a meal in and of itself making this menu ideal for guests with varying food...

Saturdays were made for a short stack of blueberry poppy seed pancakes! This recipe is made from a gluten-free base of flours with flax and poppy seeds for added nutrition and flavor. From an Ayurvedic perspective, these are tri-doshic (balancing to vata, pitta and kapha)...

Squash blossoms are in season and popping up at farmers markets all over LA. Low in calories, high in calcium, iron, Vitamin A and C, these delicate beauties will add nutrition and sophistication to your summer menus! Look for blossoms with tightly closed buds. They are...

Light, creamy and low in sugar, this Lemon Mousse is easy to make. It is a delightful summer snack or finale to an elegant meal.   Ingredients: 4 organic, eggs from pasture grazed chickens ½ cup organic sugar ¼ teaspoon salt 2 organic lemons (juice and zest) ¼ cup organic heavy cream ½ teaspoon...

Light and refreshing, this tequila-spiked kombucha is perfect for a summer party. I make this with GTS Synergy Mojito flavored Kombucha. It is loaded with healthy probiotics and macai berry and has no added sugars. I add a small amount of hand crafted El Tesoro...

Sweet and sour, this gazpacho is a perfect ayurveda summertime appetizer that will stoke your digestive fire. Serve at room temperature or lightly chilled. Gluten-free, soy-free, vegan, vegetarian (Yield: 4 appetizer-size servings) 8 Tomatillos, husked, quartered 1 onion, quartered 1 small jalapeño, seeded, halved 1 garlic clove, peeled, halved 1 tablespoon sunflower oil 1...

Laced with paprika and a splash of lemon, this easy to make chicken will liven up your weeknight meal. Leftovers can be served cold the next day with Radiccio Fennel Salad or Persian-spiced Quinoa Salad for lunch. Serves 2 Marinade: 3 tablespoons lemon juice 1 tablespoon olive oil 1 teaspoon dried oregano 1...

Quinoa, which is cooling and a little dry, is great for pitta dosha and summer salads. Here, I have incorporated Persian-inspired ingredients to add some zest and round out the energetics for all doshas. The addition of chickpeas boosts the protein content, making it a healthy, balanced main-dish...

Cooling Down Pitta Dosha What do hot flashes, migraines, acne, indigestion and diarrhea all have in common? According to ayurveda, they are often indications of an imbalance related to excess heat (pitta dosha) in the body. These conditions can be exasperated in the hot summer months...

Cooling & cleansing, this is a great summer meal after a long week (or weekend!). Mung dal stokes the digestive fire and helps to burn toxins. Burdock root is cooling and cleansing to the liver, blood and lymphatic system; its diuretic effects aid in the...