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Ayurvedic Recipes

No matter where I go or who I meet, I've noticed one thing - people really do love to learn about food and want to know more about health.

I am a passionate advocate for REAL FOOD - food that's sustainable, organic, local, and traditionally-prepared according to the wisdom of Ayurveda. As a mom of two, it's important to me to provide these qualities to my family. We cook everyday and love how simple and nourishing the Ayurveda diet is.

Unraveling complex diets, understanding the intricacies of nutrition, and exploring the ever-changing world of food and medicine can be complicated. I've learned that making small changes in your diet and lifestyle can be incredibly manageable and easy, even for people with the busiest schedules.

The ancient Rishis of India who developed the Ayurvedic system of living did not know anything about specific vitamins and minerals nor did they know about proteins, carbohydrates, and fats. Rather, they approached nutrition from an energetic perspective. They learned that if the qualities of a human being were understood and the qualities of a food were understood, then it could be predicted what effect would occur when they were mixed together.

The goal of the Ayurvedic practitioner is not to tell a person how much of a nutrient they should ingest but rather to match up the qualities inherent within the food to the unique balance of qualities within the individual.

In the West, nutrition has been explored from a group perspective. However, Ayurveda reminds us that we are unique individuals. What is harmonious for one person may be dis-harmonious for another.

Ayurveda will empower patients to let go of confusing diets and fads and to eat and prepare foods for their individuality, thus allowing patients to loose weight, feel better, reduce stress, and have more energy!

Food Blessing:

Receive, Lord, in Thy Light, the food we eat, for it is Thine.
Infuse it with Thy Love, Thy Energy, Thy Life divine.
Spicy Bean, Barley & Veggie Soup
This is a great soup for the winter and is balancing for all doshas. Feel free to change the veggies to any doshic appropriate veggies you like!
1 TBSP Sunflower Oil
2 Garlic Cloves, finely chopped
1 TBSP finely chopped ginger root
2 TBSP Chickpea flour
8 Cups Water
1 Veggie Stock Cube
1.5 Cup of butter/lima beans
1 Cup of Red Lentils
1 Cup of Barley
1 Cup chopped asparagus
2 Cups chopped green beans
Handful of Brussel Sprouts cut in half
2 Cups Baby Spinach or Kale
4 Bay Leaves
2 TBSP Chopped Parsley
1/2 TSP black pepper
Pinch of Sea Salt

The following spice mixture will make enough for you to keep in your pantry all winter long to use with all your meals!

In a bowl, mix the following:
2 TBSP coriander powder
1 TBSP cumin powder
1 TBSP Fenugreek powder
1 TBSP ground ginger
1 TBSP ground turmeric
1 TBSP ground cinnamom
1 TBSP dried sage leaves
1 TSP ground clove
1/2 tsp cayenne or chili powder
1. In a large bowl, soak the lentils, beans, and barley for at least 30 minutes while prepping the meal.

2. In a large stockpot heat the sunflower oil over medium heat. Add garlic and ginger and saute until fragrant. Stir in the chickpea flour, 2 TSP of spice mixture, water, and stock cube.

3. Drain and rince the legumes and barley. Add them to the pot with the veggies and bay leaves. Raise the heat and bring to a simmer, partially covered for 30 minutes.

4. Stir in the parsley, pepper and salt and simmer for 5 minutes more.

5. Ladle the soup in bowls and serve!