Springtime Blooms


open magnolia

So inspiring to see nature’s springtime growth especially blooms!

Here’s a recipe for a Kapha pacifying salad:

Rainbow Wild Rice Salad (serves 4-6)

2 c. of wild rice, cooked

1/2 c. of each of red & yellow peppers, diced

1/2 c. pecans

2 tbsp. cranberries

1/2 c. water chestnuts

2 tbsp. of green onions, white parts only, chopped


1/4 c. rice vinegar

1/2 c. olive oil

In a medium bowl, combine all ingredients and toss.  In a jar, combine dressing ingredients and shake well.  Pour over the salad, toss again and enjoy!

Adapted from The Modern Ayurvedic Cookbook, Amrita Sondhi





Kapha Tea

late spring

Spring time is when nature starts to melt, move, and grow.

Here’s a Kapha tea that may help with clearing away congestion and flush out ama (toxins):

1 tsp. of cumin seeds

1/2 tsp. of coriander seeds

1 cinnamon stick

8 fresh basil leaves

Add a splash of fresh squeezed lemon juice & a little raw honey to taste in your cup!

Place the ingredients in a medium saucepan with about 4 c. of filtered water.  Bring the water to boil for 5 -10 minutes, and then steep for 5 minutes.  Strain into a tea pot or thermos.  It is beneficial to sip warm teas throughout the day during this spring transition!

Adapted from Eat,Taste,Heal.

Happy Spring!


magnolia blossom

“The planet does not need more successful people.  The planet desperately needs more peacemakers, healers, restorers, storytellers and lovers of all kinds.”

– Dalai Lama

Mulligatawny Soup

This is one of my favorite recipes!  Warming & flavorful!


  • ¼ c. ghee
  • 1 yellow onion, chopped
  • 1 carrot, peeled and diced
  • 1 red jalapeno, seeded and diced
  • 3 garlic cloves, minced
  • 2 tsp. peeled and minced ginger root
  • 2 small firm apples, peeled, cored and diced
  • 1 (14.5 oz) can diced tomatoes
  • 1 Tbsp. curry powder
  • 1 tsp. cumin
  • ½ tsp. paprika
  • ½ tsp. ground cinnamon
  • ½ tsp. turmeric pwd. (or 1 inch of freshly chopped)  
  • ¼ tsp. cardamom
  • ¼ tsp. fresh ground black pepper
  • ½ tsp. dried thyme
  • ½ c. red lentils (uncooked)
  • 3 c. chicken or vegetable broth
  • c. coconut milk
  • Salt and black pepper to taste
  • ½ c. roasted cashews
  • ½ c. chopped scallions


  1. Melt butter in a large pot or Dutch oven over medium-high heat. Add the onion, carrot, and jalapeno, then saute for 4 to 5 minutes, or until the onions have softened.
  2. Add the garlic, ginger, apples, and diced tomatoes to the pot. Saute for another 3 minutes, then add in all of the spices and toss to coat. Add in the lentils and broth and let the contents come to a boil. Turn the heat down to medium-low and simmer uncovered for 30 minutes.
  3. Puree about 75% of the ingredients using either an immersion blender or by transferring a portion of the contents to the bowl of a standard blender. Leave some of the chunks whole, as it adds a nice texture and consistency to the soup. Return the soup to the pot if needed, then stir in the coconut milk. Taste, and adjust salt and black pepper as needed.
  4. Serve topped with cashew and scallions along with naan bread for dipping.

                Recipe by The Wanderlust Kitchen

“In the midst of winter, I finally learned that there was in me an invincible summer.”

-Albert Camus

Happy Holidays!

farm on river

“The past has flown away.  The coming month and year do not exist.  Ours only is the present’s tiny point.”   – Mahmud Shabistari

Wishing you peace, health, and happiness this holiday season and always!



Vata Season Special!


Whether you are new or seasoned to Ayurveda; nature is beckoning you to explore!

 Special 20% offInitial Ayurvedic Consultations and Polarity/Marma Point therapy – until 12/15/17.   

Are you ready to follow your path?










Happy Fall Equinox!

Moving into the Vata time of year.….

I move with the infinite in Nature’s power.

I hold the fire of the soul.

I hold life and healing.

-Rig Veda


Warm Cardamom Milk (Vata pacifying):

2 cups organic whole milk

2 tsp. ghee

1/4 tsp. ground cardamom

1 Tb. finely ground cashews

3 or 4 strands saffron

  1. Place all the ingredients in a sauce pot, over medium heat bring to a boil, stirring frequently,
  2. Pour into mugs & enjoy!

Yarema, M.D.,Thomas. Rhoda,D.A.S.. Brannigan,Johnny. Eat, Taste, Heal.Hawaii: Five Elements Press,2006.



yellow roses

 According to Ayurveda, rose petals have an affinity for the heart, calming effect on the nerves, and can gently lift the spirits.  

Roses can also help in a variety of ways to pacify the heat and intensity of pitta during the summer!

Here are a few lovely ideas to self nurture:  Rose petal spritzer, Rose petal elixir, and/or a dab of rose essential oil on your wrist!

Sometimes the purpose of the thorn is simply to draw attention to the rose.”-  Cristen Rodgers