http://www.thewrightmethods.com/

The Wright Methods, Atlanta, GA (2025)

08/03/2025

The first weekend in August marks International Alopecia Awareness Day, a moment close to my heart.

Five years ago, I was deep in the unknown. I was losing my hair and my sense of self along with it. What I thought was just physical — alopecia — became the beginning of a much deeper journey.

Healing wasn’t linear. It rarely is. There were setbacks, detours, and days when I felt like giving up. But again and again, I returned to myself — to my breath, my body, my intuition.

What anchored me most was Ayurveda. Not as a quick fix, but as a way of remembering who I am. Through daily rituals, seasonal foods, herbs, and deep listening, I’ve rebuilt my health and sense of wholeness — from the inside out.

This isn’t a “before and after” story. It’s a still becoming story. And I’m sharing it today for anyone navigating their own healing — with or without a diagnosis, with or without visible symptoms. You’re not alone.

03/20/2022

Reunited and it feels so good 💙💖

You know that you picked the right person to marry when you want leave Hawaii to come home to your person 💕 I am so grateful to be married to someone that I fall in love with over and over again.

02/23/2022

In the wake of 2.22.22, I am renewed. 💖✨

Shining my light for all to see. ⭐️🌟⭐️

Embracing new growth, inner balance and self-love In the land of rainbows 🌈

04/20/2020

I don’t know about you but I am definitely someone who eats with their eyes and this beautiful beet hummus has a way of making my mouth water 🤩👅💦
I am trying to make the most of my in my and adding beets to chickpeas completely transforms a typical hummus into the crown jewel of a meal or an appetizer 💎✨
Beets are an underrated superfood and are packed with vitamins and minerals such as iron, folate and vitamin C which help with immune function, cell regeneration and detoxification of the blood ❣️❤️❣️
You can try making some for yourself by following the link in my bio 👀👀👀

04/18/2020

Every household has those staple meals. The meals that you know are going to be served at least once a week no matter what 👨🏻‍🍳👨🏻‍🍳✨
My butternut squash soup became one of those staples at the Wright household while I was attempting to show my vegetable-phobic father how delicious winter squashes can be. I guarantee that this recipe will convert any vege-phobe into a true believer 🙏🏼🥒🥦🥕🍠🙌🏼
You can find a link for the butternut squash soup recipe in my bio 👀👀👀

04/17/2020

To honor the end of my quarantine, I thought there would be no better time to break bread with some gluten-free naan. 🍞🥖
I have recently been trying to reduce the amount of gluten in my diet as it has been found to have potential adverse affects with alopecia. I also have found that eating gluten leaves me with a feeling of heaviness in my stomach which is an imbalance I am trying avoid as we are in the midst of kapha season🌱🌿🌱
Finding gluten-free items is more of a challenge down south so I decided to whip up something for myself. In lieu of garlic, I added asafoetida, a pungent spice that helps with digestion, relieves bloating and reduces inflammation. I also added roasted fennel seeds which reduces water retention (a common problem around kapha season) and helps flush out toxins from the body ⚡️⚡️⚡️
Recipe coming to the website soon! Keep a look out for an update 👀

04/16/2020

The kitchen is my sanctuary. My place of communion with my modality and myself. My refuge from the world where I am free to create, iterate and explore the alchemy of cooking in all of its forms ✨👩🏻‍🍳💫
For the past two weeks, my partner and I have been quarantining in my parent’s basement after making the trip down to Georgia from Connecticut. During these two weeks, I was stripped of my sanctuary and instead was tasked with cooking for my partner and myself with nothing but an electric skillet, toaster oven and a blender. At first, I felt like an artist without a pallet or a sculptor without clay. But after the initial shock wore off, I switched my perspective and saw the challenge as an opportunity to cook beyond the boundaries of a kitchen’s walls. Now, regardless of where I am cooking, whether it be my apartment in Williamsburg, a studio in Bed-Stuy, a one bedroom in Connecticut or my parent’s backyard, I am home. As long as I am creating and experimenting, I am home. I home in myself 🤍🖤🤍

03/24/2019

Sunday is the day of the Sun, a day for relaxing, unwinding and connecting with your inner self ☀️👁✨👁☀️
With today being the first Sunday of spring, it is the perfect time to go within and tap into your inner sunshine and radiance. The energy of the day really supports self-reflection, spiritual growth and giving yourself the time you need to restore and replenish your soul 🌿🙏🏼🌿
In order to truly rest, we have to make sure that we are tending to our digestive needs. In Ayurveda, sound digestion is paramount to health and wellness. If we’re not digesting, assimilating, and eliminating our food properly, disease can set in. Kitchari is offered as a mono-nutrient fast in Ayurveda, giving our digestive system a much-needed break from having to process all different kinds of food day in and day out. It’s considered cleansing in the sense that it allows the digestive system to rest, and it’s also nutritious and easily assimilated by the tissues ✨🧘🏻‍♀️⚡️🧘🏻‍♂️ ✨
Mung dal beans are high in protein and carbohydrates, offering satiety and energy. Protein is important for keeping the blood sugar, and therefore the mood, stable. Quinoa is easy to digest, and the ginger as well as my energizing spice blend sparks our agni, or digestive fire. The ghee (or oil) lubricates the system and further aids in digestion 🔥💥🔥💥🔥
You can nourish yourself with a bowl full of self-care by following my kitchari recipe on my website! 👀

03/15/2019

Spring is beginning to appear on the horizon as the days are getting longer and the temperatures are getting warmer. This transitional period between the Ayurvedic seasons of Vata and Kapha is an important time for us to check in with our bodies as they adjust to the increased levels of moisture in the air as the winter snows melt to nourish the incoming sprouts. However, the increase of humidity can cause us to feel lethargic, heavy and “stuck in the mud” as Kapha season diminishes our Agni or our digestive fire.

When our Agni is weakened, imbalance and disease follow as it is responsible for the assimilation of nutrients into our body. By incorporating cleansing vegetables into your diet such as my fennel and celery root soup, you can reinforce the immune system as well as cleanse the body during this seasonal time of fluctuations and break free from hibernation mode.

Celery root or Celeriac is a superfood disguised as an ugly root that is packed full of nutrients. Celeriac is high in dietary fiber and aids in healthy digestion and metabolism. The slight bitterness in celeriac are its medicinal properties that help bile production in aiding with digestion. The anti-microbial properties in celeriac also makes it effective for boosting the first line of defense in the digestive tract, thus boosting immunity.

Fennel is a source of vitamin B-6, which plays a vital role in energy metabolism by breaking down carbohydrates and proteins into glucose and amino acids. These smaller compounds are more easily used for energy within the body. Choline is a very important and versatile nutrient in fennel that helps to maintain the structure of cellular membranes and reduces inflammation.

Ayurveda teaches that each of us is a microcosm reflecting the macrocosm with both our being and nature made up of the same five elements; air, space, fire, water, and earth. Natural law, therefore, means that whatever is happening in nature will inevitably affect the human body. We are not separate from the world around us. By using Ayurvedic techniques, we can adapt our self-care to live in harmony with the seasons as well as with ourselves.
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You can learn more ways on how you can pacify Kapha at my upcoming workshop on Saturday, March 23rd!

03/11/2019

Dessert tastes even sweeter when it is made from sustainable ingredients!

Ayurveda is the science of authentic sustainability at an individual, societal, universal and cosmic level. At the center of this science are the concepts Dharana and Dharma, both Sanskrit words denoting a sustainable complex of life and living - the first within the ourselves and the second within society and the world.

In order to live a dharanic and dharmic lifestyle, we should be should be helping to preserve a healthy environment and support nature in all possible aspects. A simple way that we can help preserve a healthy environment through our actions is to seek out sustainable businesses such as Local Roots NYC who support local farmers and promote zero waste practices by using minimal packaging.

You can also help support nature by reducing your waste and using all parts of the ingredients you cook with! By taking the leftover almond pulp from my almond milk and turning it into an almond meal, I was able to transform something that most people throw away into the perfect base for my carrot halwa parfait cups!

Halwa or Halva is a dessert that is made in the Middle East, Central Asia, India, North Africa and Malta. It’s both light and indulgent as well as having sweet and savory flavors with a similar profile to carrot cake.

In regards to nutrition, Ayurveda goes beyond “you are what you eat” to “you are what, when, how and why you eat.” Our tissues need to be treated and nourished in a way that guarantees sustainability in order for us to stay healthy and age happily. True nourishment comes from making mindful choices and honoring the origins of your ingredients.

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You can find the recipe on my blog!
Carrots brought to you by Local Roots NYC

03/07/2019

Vata season is dishing out it’s final blow as temperatures are dropping into the teens here in New York City. These unexpected cold snaps can cause Vata imbalances to flare up which manifest into problems such as anxiety, insomnia and dry or chapped skin. To pacify these issues, you can look to recipes such as my mini quinoa mushroom burgers with sweet potato latkes which contain sweet, sour and salty tastes in order to help strengthen and nourish the body as well as soothe the mind.

The soothing sweetness from my sweet potato latkes provides healing benefits the skin, hair, and complexion as well as hastens the repair of wounds with the sweet taste enhancing the integrity of the immune system and improving longevity.

The invigorating sour taste of the Greek yogurt and lime fuels the appetite, increases salivary secretions, enhances the secretion of digestive enzymes, and stimulates metabolism overall. It also awakens the mind and helps to coalesce scattered energy that can be brought on by vata season.

The grounding salty taste from the quinoa mushroom burger increases salivation, and supports digestion, absorption, assimilation, and elimination while promoting growth, supporting muscle strength, and moistening he body, and helping to maintain the water electrolyte balance to help you nurture and heal any dryness you may be suffering from. As a natural enhancing agent, it also helps to combat dullness, depression and a lack of creativity in our lives

By understanding how different tastes impact our bodies, we can make informed choices on how to eat for what we feel! What kind of tastes are you craving?

02/21/2019

The best way to keep the winter blues at bay is with the magic of flower power 🌻✨
During the late winter months when the temperatures are fluctuating between freezing and thawing, we can find ourselves feeling sluggish as our bodies are constantly recalibrating to the chaotic climate. In order to break free of the winter muck, warming and nourishing meals such as a steamed golden beet and green bean salad (inspired by my mentor ) will keep you light and balanced. ⚖️💫
Ayurveda is governed by the principle that like increases like while opposites balance. With this in mind, eating cool, rough foods such as raw salads go against the law of balance as it takes so much energy for your digestive fire to “cook” what is in your stomach. When you eat warm foods, blood flow is increased to your gut which improves digestion. Also, a study by Department of Health in Italy found that cooking foods in water (such as steaming or blanching) better preserves antioxidant content of ingredients. 🦠🧬
You’ve probably heard the saying “you are what you eat” but Ayurveda has made me see that a more accurate statement is “you are what you digest.” By making digestion the guiding principle of every meal that you make, you will notice the difference in how food can make you feel. To nourish is to flourish. 🌼🌸🌼

The Wright Methods

08/03/2025

03/20/2022

02/23/2022

04/20/2020

04/18/2020

04/17/2020

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02/21/2019

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