The Six Tastes of Ayurveda

The world’s most ancient medicine system Ayurveda (the sister science of yoga) uses its nutritional concepts as a basis for wellbeing. As an ancient Ayurvedic Proverb says, “When diet is wrong, medicine is of no use. When diet is right, medicine is of no need.” Everything is medicine.

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Alejandra Quinonez
TriDoshic: KITCHARI

-Alejandra Quiñonez

“…Traditionally made of yellow mung dal and basmati rice, along with digestive spices and ghee, is used as a cleansing and detoxifying food in Ayurveda.” -Kripalu Institute

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Alejandra Quinonez
Pitta Pacifying: WARM LENTIL SALAD

Sometimes referred to as the groumet lentil, Puy or French lentils have an earthy flavor and delicate texture, reminicent of caviar. When comined with bitter salad leaves, roasted red pepper, and a creamy dressing, you’ll have a salad symphony!

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Alejandra Quinonez
Pitta Pacifying: AVOCADO SOUP

-Eat, Taste, Heal

Light and refreshing, this summer soup is sublimely flavored and requires no cooking. Toasting the cumin and coriander unlocks the essential oils and true flavors of the spices. To toast spices, place them in a dry skillet over medium- low heat. Stir constantly for about 1 minute, or until their aromas blossom.

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Alejandra Quinonez
Pitta Pacifying: CHILLED BERRIES SOUP

-Eat, Taste, Heal

With its mild taste and wonderful texture, cauliflower helps keep the fires of Pitta in-check. Dill is also one of the great Pitta Pacifying herbs of the Ayurvedic kitchen apothecary. For a sudden burst of wonderful aroma, pour the sauce while the vegetable are still hot. Serves 4

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Alejandra Quinonez