Khichdi—pronounced kitch-er-ee— is a soothing stew made with basmati rice, lentils, ghee, spices, and sometimes vegetables, that has been revered…
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Buckwheat Kasha with Butter & Onions
Don’t be deceived by its name. Buckwheat is an entirely gluten-free whole grain that is decidedly more delicious than wheat—once…
How to Make Paneer in 30 Minutes or Less
Are you looking for an easy-to-digest vegetarian protein source that isn’t a legume, nut, or egg? Look no further than…
Miso Varieties and Health Benefits
Miso is a salty, fermented grain or bean that’s sold as a paste. When you dissolve miso in hot water,…
Ayurveda’s View of Winter Squash
The sweet orange flesh of a winter squash holds the promise of rich nutrients, such as vitamins A and C,…
Herbalized Ghee: How to Use Ghee As a Supplement
Since ancient times, Ayurvedic doctors have simmered herbs into ghee to enhance the potency and effectiveness of herbal medicine. Many…
6 Reasons Why Ghee is the Healthiest Fat
Ghee is one of the healthiest foods on the planet, and in my opinion, it is the healthiest fat for…
Vegetarian Protein Sources: How Much Protein Do I Need?
The question of how much protein a person really needs is an unsettled question, but I definitely err on the…
Is Spinach Good for You?
Spinach is both a superfood and a nutritional paradox. It’s one of the most popular leafy greens—high in vitamins K,…
Cooked Banana to Soothe Inflammation
My first experience with cooked bananas was like a revelation. Who would have thought bananas could look and feel like…