Jane Eastwood Ayurveda

15/02/2026

February continues to be rather soggy and a bit chilly so it’s great that there’s still plenty of hearty veg around to add to warming soups and stews. Carrots, parsnips and swedes are centre stage but leafy greens and cabbages are playing a good supporting role and will soon take over from the roots as spring arrives.

Apples and pears stoically march on as it’s still too cold for most other fruits in the UK. Although not local to the UK, Seville oranges are in season right now. They have a bitter, zesty flavour which makes it perfect for marmalade. Why not unleash your inner Paddington and have a go at marmalade making (or at least eating).

Staple herbs such as Rosemary continue to deliver. Rosemary is great for aiding digestion, has good anti-inflammatory effects and has a particular affinity for coughs, colds and catarrh making it a fantastic herb to get into your cooking wherever possible at this time of year.

24/07/2025

I’m delighted to be featured in the latest edition of Chichester Living:

As interest in holistic wellbeing grows, Chichester is becoming a hub for integrative health practices, from yoga and massage to Ayurveda and functional medicine. In this series, we meet local professionals helping people connect to their bodies in deeper, more conscious ways. Today, we shine a ligh...

01/04/2025

Meet Tulsi (Ocimum Sanctum), also known as Holy Basil – a sacred plant revered in Ayurveda for its wide-ranging healing properties. This fragrant herb has been used in traditional medicine for over 5,000 years, offering a wealth of benefits for mind, body, and spirit.

Why is Tulsi So Special?

🪴Adaptogenic powerhouse: helps the body adapt to stress and supports emotional resilience.

🪴Immune booster: rich in antibacterial, antiviral and antifungal properties to strengthen immunity.

🪴Mental clarity: enhances focus, memory, and cognitive function.

🪴Respiratory health: a natural remedy for colds, coughs and asthma relief.

🪴Heart & metabolic health: helps regulate blood sugar and supports heart function.

How to Use Tulsi

🌿 Enjoy it as a soothing tea for stress relief.

🌿Add fresh leaves to dishes for a flavourful, medicinal boost.

🌿Use Tulsi oil for skin and hair care.

🌿Keep a Tulsi plant at home for its air-purifying benefits and positive energy.


Discover More with Jane Eastwood

As an Ayurvedic Practitioner and Lifestyle Medicine Coach, I guide individuals in harnessing the power of ancient wisdom for modern wellbeing. Whether you’re looking to enhance immunity, balance stress or deepen your connection to holistic health, Tulsi is just the beginning!

Want to learn more about Ayurveda and its powerful plant allies?

Drop a ‘TULSI’ in the comments or DM me to explore personalised Ayurvedic wellness.

20/03/2025

This World Happiness Day take a moment to check in with yourself. Are stress, fatigue or imbalance holding you back from feeling your best? Ayurveda offers a personalised path to restore balance, boost vitality and support your emotional wellbeing.

Whether through a consultation or a tailored massage let’s find what your body and mind need to feel truly happy from within.

DM to book your Ayurvedic session.

20/03/2025

A nice bit of local press coverage 😊

As we celebrate World Happiness Day on March 20th, now is the perfect time to focus on holistic wellbeing and restoring balance - key elements in achieving true happiness. In celebration of this global day, Jane Eastwood, an experienced Ayurvedic practitioner, is offering a special seasonal promotio...

19/03/2025

Here’s a quick and easy dahl recipe to help you make the most of the cleansing spring greens that are starting to appear. I like to make batch of this and take it to work in a Thermos for a healthy lunch.

Spring Green Dahl

Ingredients:
250g red lentils, rinsed
1 litre vegetable stock
1 tablespoon ghee
1 onion, finely chopped
2 cloves garlic, minced
1 tablespoon grated fresh ginger
1 whole green chilli, pierced several times
1 teaspoon cumin seeds
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon garam masala
100g spring greens or spinach, chopped
100g peas (fresh or frozen)
1 courgette, diced
Juice of 1 lemon
Salt and pepper, to taste
Fresh coriander, for garnish

Instructions:
1. Sauté Aromatics: In a large pan, heat the ghee over a medium heat. Add cumin seeds and allow them to sizzle for a few seconds. Then, add the chopped onion and sauté until translucent. Stir in garlic, ginger and whole chilli, cooking for another minute until fragrant.

2. Add Spices: Sprinkle in turmeric, coriander, garam masala. Stir well to coat the onions and cook for a minute.

3. Cook Lentils: Add the rinsed lentils and vegetable stock. Bring to a boil, then reduce heat and let it simmer for about 15-20 minutes, or until the lentils are soft and the mixture is creamy. Stir occasionally to prevent sticking.

4. Add the Veggies: Add the chopped spring greens or spinach, peas and courgette to the pan. Cook for an additional 5-7 minutes, until the veggies are tender.

5. Finish & Serve: Remove the green chilli. Stir in the lemon juice and season with salt and pepper.

6. Serve hot with chapatis or a small portion of rice, garnished with fresh coriander. Enjoy!