Food that feels good
These recipes are all about keeping it simple, seasonal, and rooted in Ayurveda. You’ll find easy ways to cook with fresh, local, and even foraged ingredients.
Fresh Mango Salsa
This vibrant mango salsa combines the sweetness of ripe mangoes with the creamy richness of avocado and a bright citrus kick. Perfect as a refreshing side dish, chip dip, or topping for grilled fish and chicken, this colorful salsa brings a taste of the tropics to any meal.
Simple Vegan Coconut Garlic Lime Sauce
Coconut is naturally cooling and nourishing for Pitta, while garlic and coriander gently stoke Agni (digestive fire) without being harsh. The squeeze of lime adds brightness to balance heaviness, making this sauce supportive for all doshas when enjoyed in moderation.
Simple Sautéed Oyster Mushrooms
This simple sautéed oyster mushroom recipe brings out the earthy, rich flavor of wild mushrooms using just garlic, oil, and a splash of vinegar. A nourishing and adaptable dish perfect for fresh foraged finds or store-bought varieties.
Homemade Saag Paneer
Saag Paneer is a beloved North Indian dish made with leafy greens ("saag") and soft paneer cheese. It's warm, grounding, and deeply satisfying—rich in minerals, protein, and flavor. Perfect for colder seasons or anytime you're craving something cozy and nutrient-dense.
Chana Masala Recipe
Chana Masala is a classic North Indian dish made with chickpeas (chana) simmered in a rich, tomato-based gravy infused with warming spices. It’s deeply satisfying, packed with plant-based protein, and easy to prepare. It’s the kind of dish that only gets better with time—perfect for leftovers, meal prep, or feeding a group.