People often ask me where to start with Ayurveda. There is so much to read, so many doshas, so many recipes — it can feel impossible to know what matters most. So here it is, distilled. These are the small, daily things that create the conditions for vibrant health....
Cumin (jeera) is the workhorse of the Ayurvedic kitchen. Almost every dal, curry and rice dish in classical Ayurvedic cooking begins with cumin seeds toasting in ghee — not because of taste alone, but because cumin does deep, steady work in the body. Cumin and the...
Ayurveda calls ginger vishwabhesaj — “the universal medicine” — because there are very few ailments it cannot help in some way. From cleaning the colon to opening the channels (srotas), purifying the blood, sharpening the appetite and supporting protein...
