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...

This flavorful chickpea stew is light and warming - perfect for kapha or any dosha during the winter season. Healthy, easy to prepare and budget friendly you and your family will love this ayurveda recipe! Gluten-free, Vegan     (Serves 6) 2 tablespoons olive oil 2 onions, peeled, chopped 2 cloves garlic ½ teaspoon...

  My local co-op market had purple sweet potatoes which I made into a lovely soup. Their purple color comes from anthocyanins (the pigments responsible for the red and purple in cherries, strawberries and purple carrots). Anthocyanins have beneficial health effects (they scavenge cancer-causing free radicals,...

  Served warm,  this tri-doshic salad is suitable for fall. This is a good example of ayurveda food combining and representing the six tastes (sweet, sour, salty, pungent, bitter and astringent). Ingredients are gluten-free, real food: rainbow quinoa, french lentils, pumpkin seeds, escarole, lemon zest, fresh mint and...

Kabocha and okra are abundant in the fall and are ideal for grounding vata. The skin of kabocha is edible, but make sure it is “organic” to avoid pesticide contamination. Serve along with cranberry sauce to add a colorful side-dish to your holiday spread! Serves 4...