Honey, Ghee, and Tea (2025)

05/09/2025

Kids inspiring kids to live healthy! Interest form linked in my bio

12/08/2025

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WHEN: September 20th-October 3rd, 2025
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11/03/2025

Imagine having all of your favorite lentils, legumes, beans available any day of the week ready to cook with while still being easily digestible 🌼

24/09/2024

Just got our photos from from so sharing some pics and party inspo from D’s 5th princess tea party! ✨👑 🎉

14/07/2022

If you’re 8 months pregnant and randomly find yourself super exhausted, know that there’s good reason for it. I’ve definitely been feeling it!
In , the 8th month of pregnancy is so important because a transfer of occurs between mom and baby . This means Ojas or that vital life energy is being taken from the mother and being given to the baby. This will determine the baby’s immunity after birth. Ojas is the final by product which is created from the food we eat and lifestyle we live and it directly affects reproductive and hormonal health.
So when all this sustainable life energy is being taken from you, it’s only natural to have these waves of exhaustion.
Here are some things you can do to preserve and increase your Ojas.
1. Slow down. When you are overstimulated, like if you spent hours on the internet, spent all day talking to friends, or not harboring your sexual energy with excessive in*******se, you are losing energy through the five senses in ways you aren’t even aware of. This depletes ojas so take a break and spend time going inwards and connecting with yourself rather than looking for connection outwards.
2. Eat more Satvik, prana filled fresh food. Ojas is created as a by product from the food we consume - choose nourishing foods like ghee, milk, whole grains, saffron, honey, almonds, dates.
3. Don’t skimp on your sleep. I know it gets hard to sleep as it is during the later parts of pregnancy but try to do something calming before bed and allow yourself sleep by 10pm.
4. Manage stress with gentle yoga and alternate nostril pranayama. Controlling the breath and opening up the physical channels of the body can allow energy to flow freely without any blockages. No blockages means more energy.
5. Show yourself some love with abhyanga. Performing Abhyanga, which is a warm oil body massage, helps channel toxins through the digestive tract so that they can be removed. When there are less toxins, immunity is stronger and ojas is higher.
Try these and hopefully the exhaustion will get better!

21/06/2022

How many of us eat a meal only to crave something else immediately after? Or we do a fad diet that has a bunch of restrictions and eventually end up caving in? In Ayurveda, the belief is that our body desires six tastes to feel fulfilled and content and if we’re missing any one or more of those tastes, our body won’t feel satisfied.
When we eat a meal with all 6 tastes, we nourish our body at it’s deepest level which leaves us feeling satiated and balanced. A great way to incorporate all 6 tastes into a meal is with a grain bowl.
How to put together a grain bowl:
-choose a base which is usually a hearty grain like rice, barley, quinoa (in my bowl, I used white rice and a side of pita).
Taste: sweet
-add on colorful cooked vegetables like leafy greens (spinach, arugula), cauliflower, broccoli, zucchini, corn, cabbage, peas, sweet potato (in my bowl, carrots, zucchini, cauliflower, fennel, sweet potato tossed in olive oil, salt, pepper, Whole Foods Market] shawarma seasoning roasted in oven at 400F for 22-25 mins)
Taste: bitter, pungent
-add in a plant based protein like cooked beluga lentils, moong, masoor (red or brown lentils), urad, adzuki beans, black beans (in my bowl, soaked, rinsed, and cooked urad dal (black lentils) with a bay leaf in on high pressure cook x 16 mins, natural pressure release, then drained any excess water)
Taste: astringent
-top with garnishes like cilantro, parsley, lemon, lime, hot sauce, tahini, coconut aminos, pesto (in my bowl, blended together 2-3 tbsp cold water, 1/2 cup tahini, 1/4 tsp salt, 1/4 tsp ground cumin, 3 tbsp lime juice; also topped with crazy feta from Whole Foods Market] and chopped cilantro)
Taste: salty, sour
And there you have a super balanced, satisfying grain bowl. Depending on your constitution, you can have more or less of any component of the bowl. For example, more grains for the kids and the Vata type; more spice, protein, vegetables for the Kapha type; and more veggies, grains with less spice, cheeses for the Pitta type.
Hope you try my grain bowl and many others this summer!

06/06/2022

Alcohol and Ayurveda
Would you believe that alcoholic drinks known as arishtas have been used in Ayurveda since ancient times for various ailments? Ayurveda teaches that what may be one individual’s nectar can be another’s poison so there is definitely room for alcohol in an Ayurvedic diet as long as it’s done right, and many of us, today, may not be doing it right!
In the texts, it states that the wrong use of alcohol will cause illusion, grief, disease, and death acting as a toxin.
With modern alcohol types, beers can aggravate airy Vata as beer is carbonated and chilled. Hard liquors are very dense and create a burn which instantly aggravate fiery Pitta. Wines are heating and dry which aggravate both Pitta and Vata but wise choices at the right times could actually help your health. Alcohol at low doses, 1-2 oz, according to ayurveda can act as a modulator of GABA and can help with relaxation and anxiety relief. In Ayurveda, most arishtams are taken after meals to aid in specific ailments.
Pitta and Vatas can enjoy 2 oz of sweeter white wines or fruity drinks. Pittas, especially if you suffer from reflux, heat rashes, should really avoid red wines and Vatas should avoid the drier wines and beers. Hard liquors are best avoided by those with Vata and Pitta issues unless the liquor is balanced with something sweet, fruity, or cooling. Pittas can have an occasional beer. Kapha types can have wines and beers in small amounts but beers can increase appetite and that’s not helpful to a Kapha. Seasonally, wines increase metabolism and best in cooler months and chilled beers are better in warmer months.
That being said, the qualities of alcohol are the opposite to Ojas so alcohol depletes our life energy over time. For karmic reasons, because alcohol alters the mind, elevates Rajas, and decreases Satva, it’s a substance to avoid as it disrupts the spiritual path.
But if that’s not you, you can enjoy a drink as long as you’re mindful of your constitution, digestive strength, season, and consume after adequate food and fluids. This can make your drink a balancing nectar over a Ojas depleting poison.
Knowing this, what would your ideal drink be?

13/05/2022

Ayurveda and Microwaves
In Ayurveda, we try to eat as natural as possible because that’s what our body loves - the freshest, most wholesome, well cooked meal. It brings that prana (life energy) into our body and allows our body to utilize the food we’re consuming easily for energy.
With microwaves (MW) it’s pretty obvious that it’s not the most natural way of heating food. When I understood how a MW works is when I realized that MWs would not be a part of our family’s lifestyle.
In ancient cultures, food had been prepared slowly at a low temperature over the course of many hours to maintain the nutrients & make it easier on the digestion. Now I can make a cake, soup, rice all in a few minutes in a MW.
A fact is that MWs don’t actually cook our food at all, all they do is bombard our food with radiation. This rapidly heats up the water in the food & vibrates the food particles very violently at high frequencies so that the food appears heated but is still uncooked. That’s why food is unevenly heated & requires to be stirred after being MWed. The EMF creates molecular friction which forcefully distorts & deforms the structure of the water & food molecules so that they are not fully broken down, not only reducing the nutritional value but also making it really heavy & hard to digest.
After ingesting that food, it confuses our body’s natural intelligence & it takes life energy away from our body to aid in digesting this heavy food. If food isn’t giving us Prana, it is taking it away. If food can’t be adequately digested, it produces ama (undigested waste) & this begins the disease process.
When reheating an already cooked meal in the MW, we’re depleting it of all its nutrients. Worse is that MWs emit EMF radiation which release harmful compounds that are absorbed into the food. Nutrients are stripped away & whatever survives is radiated, inactive food that can lead to diseases like high cholesterol, digestive issues, cancers.
When heated in a MW, breast milk & garlic lost their antibacterial properties, 40% of b12 was reduced from meats, broccoli lost 97% of its antioxidants!
Will share tips and more MW research in my stories, so follow along!

13/12/2021

Seviyan Kheer (Vermicelli Porridge)

In Ayurveda, it is believed that we are a microcosm of the macrocosm so when nature experiences something, we experience the same internally. So when it gets windy, dry, and chilly out, our body also tends to become a bit cold, light, and dry as well.
Ayurveda offers the concept that “like increases like” and “opposites balance”. So to balance the cool dryness, we must offer our bodies moist warmth. Pretty simple right? It really is. It’s such a simple concept that allows us to be more in tune with our selves and maintain our individual state of homeostasis. Everything is about finding that right balance.
This recipe I’m sharing today is just the right amount of warm, moist, unctuous, and perfect for the season. It’s heavy, sweet, simple to make and oh so comforting.
Hope you give it a try!
Makes 3-4 servings
1 cup seviya (broken wheat vermicelli)
1 tbsp ghee
4 cups whole milk
1/4 cup maple syrup or per taste
1/4 cup almond flour
8-10 saffron strands
1/2 tsp ground cardamom
2 tbsp raisins
1. In a large saucepan, on medium heat, heat ghee and add in seviya.
2. Roast seviya stirring continuously until seviya is slightly brown, about 3-4 mins. Then add in milk.
3. Mix well and bring milk to a simmer and then to a boil. Then lower heat to medium low keeping milk at a simmer.
4. Add in almond flour, saffron, cardamom, maple syrup. Continue stirring occasionally for additional 10-12 mins until milk thickens.
5. Stir in raisins, remove from heat, and enjoy warm.

19/10/2021

Pecan Pie Bars (V, GF, NSF)

These are going to become your go-to Fall dessert, so ooey gooey good! and easily made with really simple ingredients.
Fall is all about keeping the body warm, moist, and grounded while the airy forces circulate in nature so there’s no better way to do that than with this nut-filled, sweet treat!
I’ve used really simple ingredients that come from the same family like coconut flour and coconut oil, almond flour and almond milk because simplicity makes heavy ingredients like nuts and coconut a bit easier on the digestion.
These bars are actually one of my mother in law’s signature Fall desserts that she always makes when we’re over and we all love them so, so much! Here’s a tweaked recipe which comes without the guilt!
Hope you give it a try!
Makes 15-18 bars
4 cups pecans, roughly chopped
1/2 cup coconut flour
1/2 cup + 3/4 cup coconut oil or ghee (melted)
3/4 cup coconut sugar
3 cups almond flour
1/2 cup + 1/2 cup maple syrup
2 tsp + 2 tsp pure vanilla extract
1/4 tsp salt
2 tsp ground cinnamon
2 tbsp almond milk, unsweetened
1. Preheat oven to 350F.
2. Line baking sheet (9x13) with parchment paper
3. In a large bowl, combine coconut flour, almond flour, 1/2 cup coconut oil, 1/2 cup maple syrup, 2 tsp vanilla extract, salt in a bowl. Use hands to combine well and then press it evenly into your baking pan.
4. Place in oven to bake for 15 minutes.
5. In the meantime, in a saucepan on medium heat, combine 1/2 cup maple syrup, 3/4 cup coconut oil, coconut sugar, cinnamon, 2 tsp vanilla and bring to a boil stirring continuously, once boiling, lower heat to a simmer. Add in almond milk and simmer for 30 seconds, then remove from heat.
6. Stir in pecans.
7. Once crust has baked and cooled to room temperature, pour on pecan mixture in an even layer.
8. Bake for additional 20 minutes. Then remove from oven, allow to cool before cutting into squares. Have them at room temperature or refrigerate for about an hour before enjoying!

17/08/2021

Kids are born intuitive eaters and a healthy relationship with food starts way before a child enters the classroom.
As parents, it’s not our responsibility to get our children to eat but rather to provide balanced meals at regular times so that they grow to love a variety of foods and tastes. Accepting that our children may eat more sometimes and sometimes less but at the end of the day, knowing that our children have the ability to trust their bodies is key.
We recently started using colorful dinner set and it instantly became the kids’ favorite to eat in. Fun tableware always makes for an exciting meal and in my quest to search for healthy stainless steel plates, I stumbled upon this awesome pediatrician created brand.
On our plates for lunch today, we have veggie nuggets (muthiya) with a mint cilantro chutney, coconut stuffed dates, buttermilk, and puffed rice or mango as a snack.
Muthiya Recipe (V, GF, NSF)
Makes 2-3 servings
Dough
3/4 cup besan (chickpea flour)
2 cups cooked white rice
1 tsp ginger, chopped
1/2 cup cilantro, chopped
1/4 tsp ground turmeric
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp minced garlic or pinch of hing
1/2 tsp salt or per taste
1 tbsp melted ghee or oil + additional to grease
2 cups grated bottle gourd/any squash/zucchini
3/4 cup Idli rawa (cream of rice)
Tempering
2 tbsp ghee or oil
1/2 tsp mustard seeds
1 tsp cumin seeds
3-4 curry leaves
1 tsp sesame seeds
2 tbsp cilantro, chopped
2 tbsp coconut, grated
Squeeze of lime
1/4 tsp coconut sugar (optional)
1. Combine all dough ingredients in a large bowl.
2. Set up steaming apparatus.
3. Grease a large plate with some ghee, then grease hands and form 5-6 logs with dough and place on plate.
4. Place plate in steamer and steam for 30 mins.
5. Remove, allow to cool, slice into 1/4” thick pieces.
6. In a saucepan, heat ghee. Once hot, add in mustard seeds and cumin seeds.
7. Once crackling, add in remaining ingredients followed by muthiya.
8. Stir gently allowing muthiya to brown slightly.
9. Garnish with squeeze of lime and sprinkle of coconut sugar, enjoy warm!

20/07/2021

Dandelion Greens Paneer Curry (GF)
Dandelion greens are one of the first leafy greens which are harvested in the Spring. They’re bitter in taste making them a wonderful spring and summer vegetable to help in cleansing the liver from the heavy foods we ate during the Winter and keeping it cool in the heat of Summer. You can make this recipe without the paneer if you’re vegan and without the tomatoes if you’re suffering from a Pitta imbalance or avoiding nightshades. I try to occasionally incorporate tomatoes into our diet in the summer months when tomatoes are in season but I’ve made this with and without, and it’s equally tasty. Hope you try this recipe!
1 bunch dandelion greens, washed, and roughly chopped (about 4 cups when chopped)
1/2 cup paneer, diced
1/4 cup tomatoes, deseeded and finely chopped
1 tsp ginger, minced
1 tbsp ghee (or oil)
1” cinnamon stick
2 green cardamom pods
1/2 tsp cumin seeds
1/2 tbsp garam masala
1/4 tsp ground turmeric
1 cup coconut milk
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp salt
1/2 tsp coconut sugar
1. Soak diced paneer in room temp water
2. Heat large saucepan with 1/2 tbsp ghee
3. Add in dandelion greens, cover, and allow to wilt, stir occasionally for about 2 mins.
4. Remove wilted dandelion greens and place in high speed blender. Coarsely blend in 2-3 pulses. Shouldn’t need additional water but depending on the blender, may need to add 1-2 tsp.
5. Heat the same large pan on medium heat with 1/2 tbsp ghee and add in cumin seeds, cinnamon, cardamom pods, followed by ginger. Sauté until ginger is slightly browned.
6. Then add in garam Masala, ground cumin, ground coriander, turmeric, and chopped tomatoes. Sauté for 4-5 minutes until tomatoes have made a paste. If not using tomatoes, sauté for 1 minute.
7. Add in blended dandelion greens. Sauté for additional 3-4 minutes. Then add in coconut milk, paneer, salt, and coconut sugar. Combine well, cook for an additional minute until paneer is soft and warm, then turn off stove. Serve warm with your favorite roti or rice!

Honey, Ghee, and Tea