Nopal is the Spanish word used for “prickly pear” or “tender cactus”. Farmed nopales are often of the species opuntia ficus-indica or opuntia matudae, although the pads of almost all opuntia species are edible. Nopal has flat, oval-shaped pads and bright colored fruit (prickly pear fruit)....
Yellow mung dal is the hulled and split form of the popular green mung bean. Mung beans have many documented health benefits including ability to ameliorate hyperglycemia, hyperlipemia, and hypertension and prevent cancer and melanogenesis. In addition it has been documented that mung beans protect...
Check out these amaranth and red lentil veggie bites flavored with a blend of southwest spices and topped with cilantro jalapeño sauce. They are perfect for brunch, lunch, dinner or you may serve them as an appetizer. They are healthy and low calorie, especially if...
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)...
Fresh ginger root puréed with roasted pumpkin makes a healthy, creamy soup that is perfect for fall, winter or spring. Vegan, tridoshic and delicious! This variation is garnished with arugula pesto and for the omnivores, I've added some lobster and shrimp. When cooking for a family or...
These tri-doshic patties are delicious and freeze well. Top with avocado for brunch or non-vegetarians can serve with a poached egg. (gluten-free, soy-free and vegan) Get this recipe and more at "The Essential Ayurvedic Cookbook". All images and content on this site are copyright protected. Please do...
Fast, easy and healthy, this will soon become your "go to" weeknight meal. Leftovers pack up well for lunch the next day! Gluten-free, Dairy-free, Soy-free, Vegetarian Makes 2 servings ¾ cup red quinoa, rinsed (or ⅓ cup red and ⅓ cup white) 1½ cups water ⅛ cup of scallion, ends...