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Cooking with Me: The Everyday Ayurveda Cookbook



This month I am doing an ayurvedic cooking workshop that embraces the seasonal changes in our diet and gives specific information like shopping lists and tables that help you change an "everyday" recipes into a seasonal one.
Flexibility is a spectacular item to have in your toolbox.




My first attempted recipe from the book....Everyday dosas.  They are like a tortilla but instead of corn are a combination of rice and mung beans.  They are fermented which gives them a great taste that you don't find in a tortilla.
I have also tried the everyday chia pudding and I love that it's blended.  It really made the texture more pudding like and less jelly like.  I also wasn't really a fan of the whole seeds so blending is a win win for me.
There are a number of great recipes in the book and we will have a chance to try these at the workshop on May 12.

The workshop turned out well and the food was delicious even though we questioned how some of the flavors would taste together.  The favorite in a savory category goes to the beetroot palya...closely followed by the fermented mung bean and rice tortillas.   These are also the two dishes that we were most unsure we would like.  In a sweet category and possibly overall were the almond macaroons with ginger and chocolate chips.  There are made without flour and can be made with a flax egg although I have not tried that as of yet.  Nothing left but crumbs......My personal favorite is the lemon rice.  I have really come to like the bright taste that lime gives so many dishes.

Most of these recipes were from the summer season.  So grab the book and try some of the items from the other seasons at home.  There are plenty of recipes and tables that show you modifications for your dosha and each season.

Eat fresh, local, seasonal food with mindfulness and you already have a great start on your ayurvedic journey.

Happy cooking....look for our next workshop in June!





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