Nourish

Curious how the whole quinoa craze started?

Guest blog by Leda Scheintaub Learn from The Quinoa Chronicles, Stephen Gorad’s engaging, heartfelt account of how this ancient food gained status as supergrain in the United States. I met Stephen a decade or so when I briefly hosted an informal food and meditation...

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Cooked Apple Pre-Breakfast

I just received my copy of Divya Alter’s beautiful cookbook, What to Eat for How You Feel: The New Ayurvedic Kitchen. I am honored to share her contribution to my newsletter. Her wisdom and knowledge is based around her own healing journey with great compassion for...

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Slow-Roasted Tomato and Garlic Chutney

When we understand that food is our medicine, life changes. I was brought up with an awareness of the healing quality of foods, and I am fortunate to have spectacular cooks in my life to nourish and expand my horizons. Recently I visited my editor and friend, Leda...

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Pretty In Pink Radishes

Terry’s cookbooks are a staple in my kitchen. She organizes her recipes by the season, which makes them a valuable reference. My garden is overflowing with bright pink radishes right now, and it’s hard to know what to do with all of them. In this recipe, Terry shows...

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Spring Season Ginger Lemon Tea

Welcome to kapha season! In Ayurveda, this late winter/early spring season brings with it so much possibility. After a long dormant period, kapha season is a time of rebirth and growth, a time of shedding old habits and emotions. It’s when we begin to lighten up, dry...

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Fiddlehead Fern Curry

Nature guides us in the rebirth it brings forth each spring. Our native flora and fauna provide an effortless example of this transition. The efficiency of nature to produce exactly what we need to flourish is an undeniable brilliance. Fiddlehead ferns are a perfect...

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