Saag-aloo-paneer is delicious and of course, very nutritious, especially made with kale. If you blend the sauce well, children love this dish.
Gotu kola has been used in Asia for thousands of years, both as a medicine and as a leafy vegetable. It is first mentioned in the historic ‘Sushruta Samhita’, one of the earliest Ayurvedic medical texts compiled around 300 C.E.
Full of sweet and stimulating essential oils, cinnamon is a long-time favourite for invigorating, warming and generally making life more delicious.
Split yellow mung dal pacifies all three doshas. It promotes digestion, high in fibre, a source of protein and promotes strength. A simple and nourishing dish that can be eaten all year round!
Sue Clark, of the Ayurvedic Professionals Association shares why more and more people are looking towards Ayurveda to improve their health and wellbeing.
Saffron The word saffron originates from the French word safran, which in turn comes from Arabic word asfar, meaning yellow, reflecting its distinctive colouring. It’s often known as ‘red gold’ because it is the world’s most expensive spice. Saffron has been...
Red Cabbage and Fennel Coleslaw with Cumin Kidney Beans Method Serves 2 Put on the rice to cook as per packet instructions. When cooked allow to cool slightly before stirring in the coriander and olive oil. While the rice is cooking place the...
Turmeric, curcuma longa, also known as the ‘the Golden Goddess’ in India, has been used for thousands of years in Ayurvedic traditions as a medicinal herb as well as an essential ingredient in every curry.
Ayurvedic Chia Seed Porridge Method Preparation time: 20 minutes Heat the almond milk, spices, maple syrup and nut butter over a low heat (but not boiling) and stir for about 2-3 minutes, until fully mixed. Remove from the heat and stir in chia...
Triphala is Ayurveda’s most widely used formula. It is a combination of three fruits: amla (phyllanthus emblica), haritaki (terminalia chebula) and bibhitaki (terminalia bellirica), thus the name triphala, which is derived from the words ‘tri’, meaning three, and ‘phal’, meaning fruit.