What an incredible gift it is to be able to visit faraway places all over the world. In just a few hours, we can find ourselves immersed in new surroundings. Traveling allows us to learn much about how connected we are to one another despite our differences. 

However, outside of opening our eyes to new ways of life, the ability to travel globally has also increased vata imbalance. If you’ve ever come home from a trip feeling spacey or depleted, that is excess vata at play.

You can find plenty of Ayurvedic recipes, Ayurvedic cookbooks and Ayurvedic chefs, but as much as you look, you’ll never find Ayurvedic cuisine. That’s because Ayurveda is more than just a way of cooking -- it is a way of looking at food and life as a whole through the lens of nature’s rhythms. 

Nature is always changing. If you study what is happening outside your home, you’ll notice that not a single day is the same as another. Your body and mind are a reflection of nature, so they are always changing too. In fact, the Sanskrit word for body is sharira, which translates to “that which is always changing.” 

Salt has been used worldwide for centuries. As the oldest form of seasoning, it is well known as a culinary staple. However, it may surprise you to learn that salt has also been used medicinally for thousands of years. It is a key ingredient in several classical Ayurvedic formulas, such as hingvastak, to promote digestion or clear congestion. 

Despite the many benefits of this mineral, salt has been questioned and demonized by the modern medical system. But eliminating salt, or reducing it too much, can have great consequences.

The practices of Ayurveda allow us to prevent illness, but the science also has a lot to say about what to do in those times when you do get sick. 

Illness is a time to take care of your body. It is a signal to slow down, rest and come back to balance. It is important to allow time for full recovery -- nothing else is more important. What you do during this time matters greatly in how fast you will heal and the level of health you will reach afterward. Until symptoms subside, let go of your daily responsibilities, stay in bed, avoid looking at computers or screens and, most importantly, eat only very simple foods.

Agni, digestive fire, is weak during illness, so you cannot digest the same kinds of foods you enjoyed before. Yet as you are healing, your body needs nourishment. Kunyi, a soupy rice cooked with mineral salt and ghee, offers a meal that is very easy to digest and perfect for times of illness. 

​By Karla Dixon

Bananas Foster. Just typing the words makes my mouth water and ignites such fond, sweet memories. 

Childhood dinners, all dressed up, out with the family. Topping the evening with the infamous flaming Bananas Foster prepared tableside.

My dear friend Frankie (sadly gone from this world), who used to make it for me in my 20s after the spectacular, sumptuous, over-the-top dinner parties we would throw.

Then, the silent ashram, pre-dawn....wait....what?

Yes! It's true! Having recently completed my Yoga teacher training at Hale Pule, I literally cried when this delicious treat was offered for breakfast a few weeks into the intensive program. 

Now that I am home, we have them for breakfast a few sweet mornings a week. Here is the recipe for no sugar, HEALTHY cooked bananas that will bring you back to those decadent occasions in just one bite. I promise. Eat slowly. Savor. Chew your food. And enjoy!

In the West, it is said that breakfast is the most important meal of the day. This is also true from an Ayurvedic perspective. 

Breakfast, the first meal of the day, means to “break the fast.” You have not eaten all night and your digestive organs are meant to be in a state of rest. In these early hours, agni, digestive fire, is like a pile of smoldering coals. Come out of this nighttime fast with care and you will turn these coals into steady flames.

What you eat for breakfast will affect agni all day long. Heavy foods, such as eggs, sausage, or nut butters, dampen your fire. Cold foods, such as smoothies, yogurt or cold milk, restrict your body’s digestive channels, weakening agni for the rest of the day. Dry, crunchy foods, such as toast, cereal or granola, increase vata. Vata and agni can support each other or create imbalance in the other, so the better your relationship is with one, the better it will be with the other.

​The best choice for agni is a simple, cooked meal. A good breakfast for any morning is a bowl of warm porridge. 

Nature draws inward during the cooler seasons. Plants shift their focus away from producing showy flowers and leaves and focus instead on strengthening their roots in order to stay grounded and nourished throughout the year. 

The wisdom is simple, but profound: When you go within, you grow your foundation. You can apply this to your own life, starting in your kitchen.

The food we eat brings in the qualities we’d like more of. So if you want to be more grounded, more connected to the stability of the earth, eat root vegetables. 

It’s time to rethink your smoothie habit. You know that cold, blended fruit and veggie drink that you’ve been told is a healthful meal. Be honest: How do you really feel after you have one?

On the surface, smoothies appear healthful. Fruit is filled with vitamins and fiber. Protein powders have a long list of nutrients. Nut butters are filled with good oils. Yogurt, coconut oil, cacao, maca -- what else do you toss in your blender? Taken individually, the ingredients in a smoothie seem to have all that your body needs to function.
 
But Ayurveda asks you to look holistically. From this view, the results are different.

​Combining fruit with other foods wreaks havoc on digestion, resulting in gas and bloating.  Adding ice or frozen fruit dampens agni, digestive fire. Topping everything off with a heaping scoop of protein powder fills the void with something that is unrecognizable as food to your body. All this leads to uncomfortable digestive problems that are the first step on the path to illness and disease. 

If you’ve got a smoothie habit, leave them out for two weeks and replace them with our recipe of the month: a date shake. 

​By ​Lisa Åkesson Stryker

I have mixed feelings about Valentine’s Day. As much as it’s a lovely idea to have day where love and attention to our fellow human beings is in focus, it has also sadly been connected with pressure, consumerism and anxiety for me in the past.

I remember in high school, we could all buy roses for our friends and boyfriends for Valentine's Day and get them delivered to the school. The one strutting home with the most blood red roses at the end of the day was perceived as the most popular person. 

It would always leave me with an icky feeling in my stomach, knowing that others were not as privileged as those who could afford to buy roses. It is a clever marketing trick for the flower and gift shops, and a great way to make insecure teenagers even more apprehensive by making them attempt to find their value in a symbolic gesture. 

Everyone loves hummus. So many people are enjoying this creamy Middle Eastern speciality that it is showing up in the prepared foods section at many supermarkets. Picking up one of these containers might seem convenient, but you’ll feel much more satiated with our Ayurvedic homemade version -- no cans needed. 

Making your own hummus is easy, and it’s a great way to become familiar with one of our favorite kitchen tools: a pressure cooker. But before we talk about how to use a pressure cooker, we want to share why homemade hummus made from dried chickpeas is so much better. There’s one big reason -- prana.