Peach Breaky Bowl for Pitta Season


This breaky is both cooling and grounding so it’s awesome for vata+pitta people (like me!). I made this the morning of my Prana Power retreat to sustain me but keep my nerves at bay. If you have an important meeting this summer, this is the perfect base and features in season peaches I found at WF from New Jersey. I used last night’s quinoa so this was super fast to assemble.

Serves 1:

1 ripe peach, sliced/pitted

1 tsp ghee

1 cup hemp milk (1/8 cup hemp seeds blended for 30 seconds with 1 cup water; or coconut milk)

1 tsp reishi powder (optional adaptogenic herb to relax vata and pitta)

1/2 cup cooked quinoa

1 tsp maple syrup


pink salt


  • Fry peaches in ghee for a few minutes, flip and lightly brown (only about 6 minutes total), and take off heat.

  • Blend hemp milk with reishi powder if using. Add 1/4 cup of the quinoa and pulse a few times to create a porridge type consistency.

  • In a cereal bowl, add hemp milk/quinoa blend and the rest of the quinoa. Top with ghee peaches, maple syrup, a pinch of pink salt, and sprinkle of cinnamon.

Golden Summer Soup

A perfect light meal for dinner, this summer soup cooks up quick and is super easy to digest.

All ingredients are yellow, like the sun and the 3rd chakra, both associated with agni, or digestive fire. Eat by 7pm and you will set yourself up for deeply restorative sleep, by freeing up the liver for cleansing the body and mind.

Serves 2-3

1 cup split yellow lentils, rinsed (known as mung beans or moong dal in the Indian section)

5 cups water

1 large yellow heirloom tomato, sliced and insides grated; discard skins

1-2 yellow summer squashes, ends trimmed, sliced into half moons

1 tsp summer spice blend (or 1 tsp turmeric powder)

2 tsp ghee

pink salt to taste

squeeze of lemon


  • Boil water, add mung beans, spice blend, and tomato pulp, then turn heat down to simmer. Set timer for 15 minutes.

  • When timer goes off, add squash and cook for 10 more minutes.

  • Take off heat, add ghee and salt. Blend with a hand blender (optional). Ladle into bowls and squeeze lemon on top.

Empower Yourself

Just a great quote:

"Nobody’s going to get up in the morning, anyone around your life, family or other, and dedicate their life to what fulfills you most. They’re going to dedicate their lives to whatever they think will fulfill their lives and they’ll attempt to utilitarianly and opportunistically use you to help them fulfill their values. 

So if you don’t empower yourself and declare what it is you want and decide what that is, other people decide. Any area of your life you don’t empower, other people will overpower. 

So if you don’t empower yourself intellectually, you’ll be told what to think. 

If you don’t empower yourself in business, you’ll be told what to do. 

If you don’t empower yourself financially, you’ll be told what you’re worth, and they’ll pay you what they think you’re worth. 

If you don’t empower yourself in family, you’ll probably be in a relationship that’s not exactly what you dreamed about, and you’ll feel trapped. 

If you don’t empower yourself socially you’ll be told what propaganda to believe and you’ll probably just fit in to conformity. 

If you don’t empower yourself physically, you’ll be told what drug to take and what organ to remove. 

If you don’t empower yourself spiritually you’ll probably live in some sort of dogma that’s irrational and antiquated. 

So nobody’s going to get up in the morning dedicated to that so if you’re not sitting down and going inside and introspecting and reflecting on how is it you really want to live your life….many people don’t even give themselves permission to think they can actually create their life. But if you don’t live in foresight with your 4 executive center, you’ll be living in hindsight and you’ll be reacting from trial and error which is the least effective heuristic way of living your life……….."

Dr. John Demartini on Money and Relationships (on The Smart Couple Podcast, episode 246, July 24, 2019)

Dinner for a 100 Degree Day


No AC no prob.

I had nothing in the fridge today and I really didn’t want to eat out again. Breakfast was an expensive acai bowl at Revolution Health Kitchen that in no way lives up to the “Original Gangster” we get at Bowl’d during trips to San Francisco. But it was 100 degrees out today and I felt like a sloth because of it.

After I taught my 5:30pm yoga class, I coasted my bike down Beacon Street and popped into Whole Foods at Saint Mary’s. I shuffled around the store without a plan, hungry, and grabbed my favorite tofu and tender greens. Some berries and things for work tomorrow. The original plan to saute the tofu in ghee was out of the question as I climbed 4 flights of stairs to our humid condo, no AC except for our bedroom unit.

No way in hell was I going to turn on the stove, so it became marinated tofu feta, similar to our first course at the last Ojas Kitchen Pop Up, only this was the quick and dirty version. Super satisfying, 5 minutes total, and no beads of sweat! You could of course make this fancier by adding Greek salad vegetables or free-styling, as this is a great simple base for any salad that might call for feta.


1 block tofu, preferable The Bridge brand

tender greens (I used baby red leaf and green leave mix from Little Leaf)

za’atar (I bought a blend, it usually consists of thyme, cumin, coriander, sumac, sesame seeds, and/or chili flakes)

olive oil


pink salt


  • Slice tofu into thin rectangles and press moisture out between paper towels or kitchen towels. Cube and place in a jar or container with a lid.

  • Sprinkle with za’atar or Greek spices, pink salt, olive oil, and a little squeeze of lemon. Shake to mix.

  • Place lettuce in a bowl, top with some tofu feta (maybe 1/4 cup-ish, you will have leftovers), and add more olive oil, lemon, and pink salt to taste.

Leftovers can continue to marinate in the fridge for 2 days.

Enjoy and stay cool!



Superfood Slushie

Deconstructed Superfood Slushie

Deconstructed Superfood Slushie

I found this strange recipe in the book Healing Mushrooms by Tero Isokauppila. When I first read the ingredients, it sounded bizarre and too healthy, so I had no expectations that it would be tasty. I just had to try it.

For starters, it has a full tablespoon of spirulina (3 times the amount I’ve tried to choke down in other recipes), along with olive oil, honey, berries, and seeds. And it makes your mouth green as you’re eating it.

But the surprising part is that I actually loved the taste, and I can’t stop having this for breakfast. The olive oil and dense plant protein keeps me full for about 3-5 hours. It’s also a great change from my usual hot grain breakfast, which I can’t be bothered with when it’s hot and humid. Right now at the peak of pitta season, my body craves raw food, fresh fruit, and the bitter and astringent tastes that come from spirulina, adaptogenic mushroom elixirs, and cacao nibs.

Here is Tero’s recipe, with suggestions for swapping some of the heating ingredients for cooler alternatives during hot summer days, such as cooling coconut oil that naturally grows in hot climates for its balancing properties.

Superfood Slushie

1 tablespoon spirulina powder

2 tablespoons olive oil (or coconut oil—mine is perfectly melted in our AC free apartment kitchen)

2 tablespoons raw honey (or maple syrup, honey is quite heating and best for spring)

1 teaspoon healing mushroom of your choice such as chaga, reishi, or cordyceps, or any supplement you prefer (when I ran out of reishi and chaga I started using maca powder)

1 pinch pink salt

1 tablespoon hemp seeds

1/2 cup room temperature water

Toppings: cacao nibs, raw walnut pieces, sunflower seeds, pepitas, blueberries, strawberries, chopped fresh figs


  • In a cereal bowl, add spirulina, oil, sweetener, mushroom powder, salt, hemp seeds, and whisk with water.

  • Add toppings, and eat with a spoon!

To go version: I like to eat this weird algae bowl in the privacy of my own home, but I’ve found it’s super easy to enjoy on the go. Just fill up a glass jar with all the ingredients except water and bring to work. Then add the water and give a good stir. BYO spoon too!

Note: This is raw and crunchy. Notice how your body digests this bowl. For sensitive digesters or people with vata vikriti (high vata causing disruptions in digestion) this might cause excess air in the GI and not be ideal for you. People with balanced agni (digestive fire) will do well with this hearty vegan breaky.

Green bowls and green teeth!

Green bowls and green teeth!

Nori Burritos


When I’m on vacation, I like to root down and feel at home. There is so much irregularity around traveling, which is half the fun, but too much of that energy (too much vata) makes me feel anxious and unsettled.

I flew to Vancouver last month for a night, then took 3 ferries to Hornby Island the next day, a long journey to see my Aunt Suzie, an artist who moved to the artist colony about 40 years ago. On the flight to Vancouver I listened to a podcast that I believe enhanced my trip. It influenced me to delete Instagram and other “non-essential” apps from my phone. With my family and fiance with me, I also didn’t need to check my texts (turned text notifications off), and chose not to do any email or online work, happily discovering that wifi was terrible in our seaside lodge. Suddenly my phone finally became nothing more than a camera, and I was (mostly) fully present to take in the luscious green landscape, choppy coastline, soaring bald eagles, windy Jeep rides, and family tennis (a disgrace at first but we got better throughout the week).

We went on 3 easy hikes around Mt. Jefferey, trying out different trails. Just like the California coast, there is nothing like being spoiled with both mountains and ocean. On certain trails deep in the woods, giant trees were covered in moss, like a forrest carpet. But the best part about hiking….the sandwiches!! One of my favorites was a tofu sandwich with vegan mayo, eggplant spread, lettuce, sprouts, tomato, on local sourdough.

I think what I enjoy about packing sandwiches for hikes is that it’s a familiar routine, like packing lunches for work. As much as I love experiencing local food and being served on a vacation, I feel grounded making something myself. Also with a limited number of ingredients, I get to use my creativity to come up with unplanned and simple meals.


Our last hike of the trip was early in the morning. I bought some nori (seaweed paper) and hummus at the local coop, but didn’t end up eating it on our quick hike, so when we got back to the lodge I turned it into a cool lunch with some other random things we had in our fridge. Since we pretty much went balls out for dinner every night, it felt good to eat something super healthy, vegan, mostly local, and homemade.

Nori Burritos (serves 2):

4 sheets Nori

vegan mayo

1/2 pint hummus


micro greens

pink salt


  1. Spread vegan mayo on nori, then a generous spread of hummus. Top with sprouts and micro greens, and a pinch of salt.

  2. Fold bottom up, then roll like a burrito.

    I served this with a local lettuce salad dressed with olive oil, lemon juice, and rosemary salted almonds. If I had an avocado, I’d probably put that in the nori burrito too!

Reading maps and relaxing before lunch :)

Reading maps and relaxing before lunch :)

Summer Chanterelle Salad with Heirloom Tomato Pulp Dressing

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It’s been super hot and humid here in Boston, so my body has craving tender lettuces and cooling ingredients like fresh fruits and veggies.

During my 1.5 mile walk home from a super grounding yoga class, I wandered into Whole Foods and picked up a few ingredients, some planned, some unplanned.

I was actually going to pick up salmon, but these beautiful local chanterelle mushrooms caught my attention, and then I decided I wanted a hearty vegan lunch. This is what resulted.

Summer Chanterelle Salad

(I made this all for myself; serves 1 hungry person for lunch, or 2 dinner portions)

1 cup chanterelle mushrooms (or shiitakes), sliced thin

1 T ghee (or olive oil)

1/2 cup cooked quinoa (I had this already made so this meal was super speedy)

1/2 ripe avocado, pitted and sliced thin

2 big handfuls tender lettuce (I love this brand, and actually used almost the entire 4 oz package)

1 yellow heirloom tomato

glug olive oil

1 T fresh lemon juice (I used a thick lemon wedge)

pink salt

1 tsp thinly sliced scallions (maybe too pungent for pittas, can omit and sub with some thinly sliced cukes or celery and/or celery leaves)


  • in a big cast iron skillet, fry chanterelles in ghee until brown. add dash of salt, stir, and scoop into bowl. add quinoa to same pan, add a touch of salt, and scoop into mushroom bowl.

  • while that’s cooking, prep the tomato dressing. slice the tomato and using a grater, grate the tomato pulp into a large mixing bowl. add a glug of olive oil (maybe a tablespoon?), lemon, and pink salt, and stir.

  • add lettuce to dressing bowl and mix well with tongs or forks. spoon into bowl and top with chanterelles, quinoa, avocado, and scallions. drizzle with a touch more olive oil and pink salt :)

note: tomatoes and mushrooms are listed in some Ayurveda books under “nightshades”, or veggies that cause inflammation. tomatoes can be too heating for pitta people, but remember everything in moderation. some say tomato skins are inflammatory. taking inspiration from the Spanish dish “pan con tomate”, grating the inside of the tomato and discarding the skins is my solution, and an interesting new salad dressing perfect for summer tomatoes. mushrooms (in this case) are local, delicious, great for the gut and the immune system.

BRRR! Vata Balancing Porridge

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This week in Boston has been absolutely frigid! It’s been a pretty mild winter and now that we’re into March, BAM two snowstorms and several days below freezing. Even though most people are desperately craving Spring, it’s clear we aren’t quite there yet.

Ayurvedic food is so comforting and feels good because it brings in the very opposite of the season. When it’s cold, dry, windy, and life feels unsettled, it makes sense to eat warm, hydrating, and grounding food. Certain foods have a heating effect, which stokes agni (your digestive fire). More than warm temperature, some foods have an heating energetic effect on the body, like ginger or buckwheat.

Buckwheat is a super awesome gluten free grain used in both savory side dishes and sweet breaky bowls. It tastes nutty and the texture is less sticky than oats. I buy it at Whole Foods near the granola. This time I grabbed a box of “cream of buckwheat”. Do not be turned off by the weird name, you must trust me on this. If you can’t find it, you can substitute quinoa and adjust the cooking time.

To off set the dryness of bitter cold days, make sure to add a little more liquid to your porridge with extra cooking water and a bit more hemp milk (or any kind of milk you use).

Ground your body and mind with high quality fats and natural sweeteners to deeply nourish your body. Here’s what I used:

  • homemade ghee (vegans can substitute Miyoko cultured “butter”, sold at Trader Joe’s)

  • shredded coconut

  • homemade hemp milk (great omega 3’s and the fastest/easiest dairy free milk ever)

  • raisins

  • local raw honey

Lastly, a dusting of warming and grounding spices like cinnamon and cardamom aid in digestion and complete this aromatic and cozy breaky bowl.

Recipe for 2 servings:

  • Bring 1/2 cup buckwheat, 2.5 cups water, 1/4 cup shredded coconut, and a handful of raisins to boil.

  • Reduce to simmer for 10-12 min, stirring occasionally. If it sticks add a little more water.

  • Add ground cinnamon, cardamom, and pinch of pink salt.

  • Divide porridge into 2 bowls and top each with 1/2 cup room temp hemp milk (recipe below), 1 tsp local raw honey, and 1 tsp ghee (vegans can sub @miyokoscreamery butter), and another sprinkle of cinnamon.

  • If you have an instant pot, add step 1 ingredients and set it to 4 minutes manual high pressure and give it 10 minutes to naturally release.

    Quick Hemp Milk

    1/4 cup hemp seeds

    2 cups water

    Blend hemp seeds and water for about 30 seconds and pour into glass jar.

Root Veggie "Ojas" Soup


A winter hero to warm up, root down, and replenish reserves

about 6 servings

This soup was inspired by a cooking class during my training at Kripalu. I added touches of Italian, French, and Spanish influences to show that Ayurvedic cooking can apply to any region of the world, as long as you look for qualities that balance the climate and/or your constitution.

3 tbsp olive oil

4 stalks celery

1 sweet onion or shallot (omit or decrease for pitta imbalance)

2 garlic cloves, smashed with back of knife to remove skins (omit or decrease for pitta imbalance)

1-2 “fingers” fresh turmeric**, peeled (or sub 1 tbsp ground turmeric)

1 inch fresh ginger, peeled

1 large tomato (I used Vermont hydroponic, could also sub small can of tomatoes)

Black pepper

1 tsp Himalayan pink salt

1 tbsp ground coriander

2 bay leaves

½ package of fresh thyme, about 2 bundles

3.5 lbs root veggies (carrots, red potatoes, sweet potatoes, celeriac aka celery root, parsnips, and butternut squash)

8 cups water

½ pound pasta (I used Tru Roots ancient grains elbows)

  1. Make sofrito, a slow and low flavor technique I learned from making Spanish paella: in a food processor, pulse celery, onion, garlic, fresh turmeric, and fresh ginger b/c ain’t nobody got time to chop all that.

  2. Slice tomato in half and grate using a box grater, saving the pulp.  Discard or compost the tomato skin (Ayurveda says that part of the tomato is inflammatory).

  3. Heat med/large dutch oven to medium heat, add olive oil, food processor veggies, tomato pulp, spices, and salt, stir and cook for about 5 minutes.  Turn heat down to low and cook as long as you can to develop a rich flavor base, until the mixture is a golden/amber hue but not burnt.  For a special event I cooked this for 90 minutes. The paella recipe I learned this from recommends 30-45 minutes. Think of this process as creating the ojas, the healing nectar of the soup.

  4. Add bay leaves, thyme, root veggies, and water.  Bring to a boil then reduce to simmer until veggies are tender, about 25-30 minutes.

  5. While soup is cooking, make the pasta and the pesto (recipe below).  Bring a large pot of water to boil and salt generously (salty like the ocean!).  Cook pasta until tender and drain.

  6. Scoop about ½ cup pasta into bottom of a bowl.  Ladle about 1 ½ cups soup, then top with pesto and perhaps more olive oil. Serve with sourdough for a hearty meal.  

Quick and Dirty Instant Pot method:

  • Place all ingredients in steps 1-3 into instant pot and press “sauté”. Stir until veggies soften and become translucent, about 5 minutes, be careful not to burn (my IP gets so hot I must move quickly!).

  • Turn off sauté, add ingredients in step 4, seal lid and vent, and set Instant Pot to manual high pressure for 20 minutes.

  • Allow for natural pressure release (which could take 20-30 minutes), or at least 10 minutes. During this down time, make the pesto topper (recipe below) and pasta.

**Turmeric stains everything including countertops and nails, so wear gloves when prepping fresh turmeric and don’t chop on white surfaces :)


Basil Pepita Pesto

½ cup Pepitas (raw pumpkin seeds, excellent for pitta!)

3 T Nutritional yeast

¼ cup olive oil

2 cups packed fresh basil

1 tsp Himalayan pink salt

Juice of ½ lemon plus some lemon zest

  • Optional step: roast pepita seeds at 300 degrees for 5 minutes and allow to cool before using.

  • In a food processor, pulse pepitas to a coarse dust.  Add nutritional yeast, salt, and basil and blend. With processor running, add lemon juice and olive oil until the mixture is smooth and bright green.  Top with some grated lemon zest for added vibrancy.

Pepita seeds are a good source of plant protein, and nutritional yeast is fortified with B12, so this is a great vegan condiment to have on hand.  This makes just about everything taste better!

Nutella Cookies

I used to eat Nutella by the spoon and can no longer keep it in the house. These are a healthy tribute to Nutella and are vegan/GF.

Cacao is high in minerals like magnesium and antioxidants, and the subject of many studies on boosting circulation and concentration.

I’ve found conflicting qualities of cacao related to Ayurveda. Cacao is both bitter and heating, and can possibly aggravate vata and pitta. But I actually think the heat is good for vata and bitter is good for both kapha and pitta. Bottom line: enjoy in moderation and observe how this superfood makes you feel in the body and the mind.

Nutella Cookies

Makes 9 small cookies (well 10 but I ate 1 as I was making them)

1 flax egg (*see note below)

2 tbsp melted coconut oil

1/4 cup maple syrup

1/4 tsp vanilla

1/2 tsp cinnamon

1/4 tsp cardamom

1/4 tsp baking powder

1/4 tsp fancy salt (I used Nantucket rose salt, you can also use coarse Celtic sea salt or Himalayan pink salt)

1/4 cup raw cacao powder (you can buy cacao powder, or you can grind your own from cacao nibs in a coffee grinder)

3/4 cup almond meal

1/4 cup oat flour

1/4 cup roasted hazelnuts, crushed (I bought them from fastachi in Beacon Hill and then crushed them in the bag with the back of a knife)

  1. Preheat oven to 375 F. In a medium mixing bowl, make flax egg by mixing 1 tbsp ground flax seeds with 3 tbsp water, let sit for a couple minutes to thicken while you gather your other ingredients.

  2. Add coconut oil, vanilla, maple syrup, spices, salt, and baking powder. Mix well with a fork.

  3. Add cacao powder, almond meal, and oat flour and mix well. Fold in hazelnuts.

  4. Scoop out a tablespoon per cookie onto a baking sheet, then gently press down with a fork to flatten a little. I use a cast iron baking tray that never sticks, if you fear sticking, grease your sheet with some coconut oil or line with parchment paper.

  5. Bake for 8-10 minutes.

Option: fold in a tbsp of mini dark chocolate chips for decadent melty-ness.  


New Years Blood Cleansing Pitta Juice

Beautiful in color, sweet and delicious, with blood cleansing beets….this felt like the perfect way to start 2019.

Balancing pitta (linked to the fire element in the body) is important for healthy complexion, metabolism, hormones, and emotions like patience and compassion.

I made this more Ayurvedic compared to popular smoothies by omitting ice, dairy, nut milk or nut butter, and complicated extras like protein powder. When it comes to digestion, more is not better. Keep it simple!

This contains 5 of the 6 tastes (besides salt, which I’ll get later in the form of miso soup!), helping to nourish the entire body. Bitter and astringent are often lacking this time of year as we are all maxed on sweet and salty.

Sweet: apple

Sour: lemon

Pungent: ginger

Bitter: beets, beet greens, celery

Astringent: pomegranate, beet greens, celery

Serves 2

Seeds from 1/2 pomegranate *

1 stalk celery, chopped

1 small red beet, rinsed well, peeled and chopped

1/2 apple, chopped

1 inch fresh ginger, peeled and sliced

juice of 1/4 lemon

2 beet leaves, rinsed well

room temp water (about 2 cups)

Place pom seeds, celery, beet, apple, ginger, and lemon in blender and blend on low to mix. Add water, increase speed, and add the beet leaves one at a time, making sure the color is still vibrant as hell.

*Tip for prepping pomegranate:

  1. slice in half

  2. fill a large bowl with cool water

  3. remove seeds from flesh under water, discard flesh

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Miso To-Go

Cubed tofu (my fave is The Bridge, sold at WF)
Chopped scallions
1 heaping tbsp miso paste
Side of seaweed crisps, or chopped greens like baby spinach or bok choy

Place all ingredients except seaweed in glass jar or soup thermos. When it’s time for lunch, add hot water and mix well with fork to incorporate the miso paste. Add seaweed crisps and stir again.

This new soup thermos by Japanese-American company Top Drawer makes all my portable Ayurveda dreams come true so I can avoid a microwave and still have a warm, nourishing, homemade meal. 2 minutes. F*ck yes!

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Yogi Breaky

Brookline farmers market score.

Brookline farmers market score.

The classics recommend doing yoga on an empty stomach, but if you need something very light and digestible before class, or before any morning workout, this is a super fast Ayurvedic recipe to elevate your apple-a-day.


1 large farmers market apple or pear, chopped

2 cloves

1 stick cinnamon, or sprinkle of cinnamon and/or cardamom

1 cup water


In a small saucepan, bring water and spices to boil. Add apple, lower heat and simmer, covered, for 5 minutes. Pour apple cooking liquid into a teacup to sip “spiced cider tea” on the side.

Cozy things all day everyday.

Cozy things all day everyday.

Other ideas:

  • Serve atop oatmeal for “healthy apple crisp”

  • Double/triple recipe and blend with a hand blender to have quick applesauce; serve as is, or add maple syrup, ghee, and rose or herb salt for flavor explosion

Ayurvedic application: a “tridoshic” recipe win

  • Cooking fruit is great for balancing the cold, crispness of vata season, or for people with a delicate vata digestion.

  • Sweet fruits cool and take the edge off pitta people.

  • The warm, light quality of this dish won’t weigh down kapha.

This delicious no waste water idea is from Divya Alter’s cookbook What to Eat for How you Feel.

Squishy Squashy Cheezy Pasta with Greens

Cheesy pasta with basil.  Side of zucchini ribbons, and kale with Ayurvedic spice blend.

Cheesy pasta with basil. Side of zucchini ribbons, and kale with Ayurvedic spice blend.

Cheese sauce:

1/2 cup cubed squash, like kabocha squash, butternut, or honeynut

1/2 cup nuts (cashews, walnuts, or pepitas for nut allergy)

1 cup cloudy pasta water

juice of 1/2 small lemon

2 tbsp nutritional yeast

1/2 tsp Himalayan pink salt

1 tsp miso paste (optional)

pasta of your choice (I used chickpea elbows)

1 bunch swiss chard, kale, or baby spinach

herbs like fresh basil or thyme (optional)

  1. Preheat oven to 425. Toss squash with ghee or olive oil, a little salt, and roast for 25 minutes or until tender.

  2. While squash is roasting, bring big pot of salted water to boil. Cook for 8 minutes or according to instructions.

  3. Heat small pan with 1 tsp ghee or olive oil. Add greens and sauté until bright green and wilted, about 3-4 minutes. Sprinkle with a pinch of salt and turn off burner.

  4. In blender or food processor, mix sauce ingredients until smooth, add extra water as needed, slowly. Taste and adjust seasonings if needed.

  5. Drain pasta and put back in the pot. Add squash sauce and mix. Divide into bowls, top with olive oil, good salt, herbs, and greens.

Uncoffee To Go

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  • 1 packet chaga mushroom elixir (I use this)

  • 1 tbsp dandy blend herbal coffee supplement

  • 1 tsp maca powder (like this)

  • 2 cups water

  • optionals: nut milk, cardamom, or bullet style (with tsp ghee or coconut oil)

While water is boiling, place all ingredients into stainless steel thermos. Take water off heat, let sit a couple minutes. Add to thermos, shake and pour.

Chaga: medicinal mushroom good for gut and immune health

Dandy blend: dandelion root used for herbal energy

Maca: Peruvian superfood for endurance/stamina/sex health

Miso Soup with Shiitakes

Warm, umami, filling, nourishing. All six tastes: sweet, sour, salty, pungent, bitter and astringent.

Warm, umami, filling, nourishing. All six tastes: sweet, sour, salty, pungent, bitter and astringent.

Miso soup is comforting, mega umami, fast and kind of impressive to make at home. It’s a complete meal, though you could serve with scallion/sesame white rice on the side if you are extra hungry.

In the book Healing Mushrooms: A Practical and Culinary Guide to Using Mushrooms for Whole Body Health, Finnish mushroom expert Tero Isokauppila writes about these benefits of shiitakes:

  • improves complexion

  • supports liver

  • lowers cholesterol

  • used in Traditional Chinese Medicine to enhance “chi” and prevent aging

  • contains 7/9 essential amino acids (protein building blocks)

  • contains amylase and cellulase which aid in digestion

  • good source of magnesium and potassium

  • its an immunomodulator (“contains the polysaccharide lentinan which activates white blood cells to fight infection”)

  • has anti-inflammatory and antiviral properties

Mushrooms are earthy, and in Ayurveda can be heavy and dulling to some people (especially kapha types), but I find mushrooms to be deeply grounding and calming this time of year.

This recipe contains all six tastes:

  • sweet: sesame seeds, tofu, and mushrooms (sweet taste in Eastern medicine also refers to the grounding or nourishing qualities of certain foods)

  • sour: fermented miso paste

  • salty: Himalayan pink salt, the best salt for high blood pressure (in small quantities)

  • pungent: green onion, miso paste

  • bitter: greens, sesame seeds

  • astringent: greens

I make some version of this on the weekly. See variations below. Let me know if you attempt this and any questions. XO


Ingredients (serves 2):

2 tbsp ghee or olive oil

2 big handfuls shiitake mushrooms, sliced or torn

Himalayan pink salt (a pinch)

2 handfuls chopped greens (like kale, chard, collards, or spinach)

1/2 block tofu (I love Bridge tofu from CT found at WF)

4 cups water

2 tbsp miso paste (I used South River chickpea miso, can also use sweet white miso)

1 tbsp dulse flakes (optional, it’s Maine seaweed and provides minerals and a little salty taste), can sub seaweed crisps

1 tbsp sesame seeds

1 green onion, green part only, sliced very thin

1 handful basil, chopped or torn

  1. In a med pot, heat up ghee and fry shiitakes until golden brown, about 5-8 minutes. Stir every few minutes and season with salt.

  2. While mushrooms are cooking, slice the tofu into chunks the size of iphone 4. Press tofu between paper towels to dry out. Chop into little bites and push off to a corner of your cutting board.

  3. Chop greens (remove tough stem if using kale or collards) and push to another corner. Chop scallions and basil.

  4. When mushrooms are golden, scoop out of the pot into a bowl and set aside.

  5. Add water to the same pot without cleaning it, bring to boil then throw in greens. Reduce to simmer for 2-4 minutes until bright green. Add tofu and cook 2 more minutes.

  6. Turn off heat. In a cup (I used a 2 cup glass pyrex measuring cup) ladle about 1/2 cup of the broth and add miso paste. Mix completely with a fork or whisk. Add mixture back to the pot along with sesame seeds, dulse flakes, scallions and basil.

    Note: Do not boil miso, it kills the good enzymes, which is why it has to be mixed off heat and poured back :)


  • add roasted cubed pumpkin or sweet potato in place of mushrooms

  • soy free: add soft boiled eggs instead of tofu, replace soy miso with chickpea miso or barley miso

  • rotate greens for micronutrient variety

To Go Instant Miso Soup:

  • In a mason jar, add chopped tofu, sauteed shiitakes, greens that wilt fast (like baby spinach), chopped scallions, chopped cilantro, and 1 tbsp miso paste. Cover and refrigerate at work. At lunch, add hot water to mason jar, mix miso paste with fork, and enjoy hot soup without a microwave.

Slice tofu then press between paper towels

Slice tofu then press between paper towels

Two cups of shrooms cook down quite a bit. Brown them!

Two cups of shrooms cook down quite a bit. Brown them!

One pot meals rule. This was done in 20 minutes!

One pot meals rule. This was done in 20 minutes!


Hummus: 3 methods

Lunch board with hummus, veggies, fresh sourdough, and all the toppings

Lunch board with hummus, veggies, fresh sourdough, and all the toppings


1. Instant Pot No Soak 


2. Instant Pot Pre-Soak


3. Traditional Simmer with Pre-Soak



Pic from Minimalist Baker, recipe  here

Pic from Minimalist Baker, recipe here

Homemade hummus is a luxury.  It's smooth, warm, and mega flavor party in your mouth.  It makes an impressive appetizer for entertaining, and can be a bed for cool toppings like tabbouleh as in Minimalist Baker's Shawarma Dip (a big hit at the NBA draft party I went to earlier this summer). 

In a blind taste test (with many design flaws including lack of standardization, full disclosure!), my man enjoyed hummus #2 the best.  My fave was the OG #3 but they were all so good I'll probably keep making #1 or #2 since it was fast.  Soaking beans takes zero extra hands on time, you just need to have the beans ahead of time.

I added kombu seaweed to the beans which is said to help them digest better due to the minerals/enzymes in the seaweed.  I'm obsessed with sea veggies because I love all things Asian, plus they have sodium, potassium, calcium, magnesium, iron, phosphorus and other trace minerals that we need for healthy bones and electrolyte balance.  You can find kombu in the Asian section of Whole Foods or on Amazon here.  

Other ways to enjoy homemade hummus:

  • on sandwiches with thin cukes, sprouts, and avocado
  • open face toast with tomatoes, evoo and good salt
  • on salads 
  • as a creamy dressing base by adding lemon, more tahini, water and salt to taste, shake in a jar
  • on Swedish crisp bread
  • with par-cooked carrots
  • on tender lettuce boats
  • seaweed chips
  • on steamed broccoli with olive oil, lemon zest and nutritional yeast

I hope you enjoy this cooking science experiment, feel empowered to make your own and ditch the can!


1. Instant Pot No Soak



Hands off


Texture a little sticky, needed more tahini/water/lemon


2. Instant Pot Pre-Soak



Hands off




Need to plan and soak beans overnight (8-12 hours)


3. Traditional Simmer with Pre-Soak


Traditional method makes me feel super old school and un-rushed, and I like that

Tastes delicious and good texture

Probably the most healthy for digestion since the beans are soaked and boiled slow


Requires planning and several hours.  But it becomes a "pro" when you make it a good weekend project while you clean and do laundry.  


You will need:

1 cup organic dried chickpeas

1 sheet kombu (dried seaweed)

1 lemon, juiced

1/2 cup tahini

2 tbsp evoo (extra virgin olive oil, I like a good organic California type)

3/4 tsp Himalayan pink salt

1/2 cup reserved chickpea liquid

1 clove garlic (optional)


Method 1: Full on Instant Pot No Soak

1. Rinse/drain chickpeas in a mesh strainer and add to instant pot with 4 cups water and 1 sheet kombu.  Close lid and make sure vent is set to "sealed" position. 

2. Set to manual high pressure, 35 minutes.

3. When time is done, allow full natural pressure release (takes about 25 minutes).  If you are short on time, allow natural pressure release for 15 minutes and then do a quick pressure release.  

4. save 1/2 cup chickpea liquid, discard kombu seaweed and drain beans.

5. In food processor, pulse beans into paste.  With blade running, add tahini, lemon juice, olive oil, garlic, salt.  Lastly, add chickpea liquid slowly until you reach a texture you like (might need more or less liquid).  Taste and adjust seasoning.

6. serve warm, make a center indent with a spoon and pour in a puddle of evoo.  Serve with sliced cukes, warm sourdough bread, seaweed crisps, par-boiled carrots, or tender lettuce cups.  



Method 2: Pre-Soak beans then finish in Instant Pot


1. Rinse/drain dried chickpeas then place in large bowl and fill with cold water.  Cover with tea towel 8-12 hours or overnight.

2. Rinse/drain and follow instructions for method 1, but decrease instant pot time to 25 minutes.  






Method 3: Original Gangster Traditional "I Have All Day Long and Like To Do Things Slowly" Soak and Simmer 

Traditional method in my Le Creuset dutch oven, any big pot works 

Traditional method in my Le Creuset dutch oven, any big pot works 

1. Rinse/drain dried chickpeas then place in large bowl and fill with cold water.  Cover with tea towel 8-12 hours or overnight.

2. Rinse/drain and place in large pot, cover with several inches of cold water, add kombu seaweed to the pot.

3. Bring to boil and reduce heat to simmer.  Cook until beans are tender and can easily be mashed with a fork (took me over 2 hours).  Skim off any foam.

4. Follow instructions for hummus in Method 1 :)



Where does Ayurveda fit in?

Fresh food has more prana or life force.  Canned or packaged food lacks prana and increases tamas, which can lead to heaviness or dullness in the body, skin, and the mind.  Eating foods with high prana like fresh fruits and vegetables and homemade food infuses your body and mind with more vitality and creativity.  

Vata: if you have a vata constitution, you have erratic digestion, tend towards gas with beans, or tend to feel anxious or overwhelmed, definitely eat this warm.  Serve with fresh sourdough bread or as a topping for steamed veggies (think warm and cooked, not cold and raw).

Pitta: if you are a pitta constitution, you have strong digestion, you tend towards inflammed or red skin rashes, and your mind is sharp and sometimes critical, balance your internal heat with things that cool, like bitter greens and veggies.  Serve hummus on sliced cukes, roasted beets, baby spinach, or red leaf lettuce boats. 

Kapha: if you are a kapha consitution, feel congested, have extra weight, sluggish digestion, or feel foggy or dull, balance with light, dry and pungent.  Seaweed crisps, bitter greens, steamed broccoli, or steamed collard wraps are best for you.  








10 Ayurvedic Travel Hacks

A kit I packed for my man for his trip to London.  

A kit I packed for my man for his trip to London.  


Traveling is stressful on the body and mind.  The anxiety around packing and planning, weather delays, traffic to the airport, getting through security taking off your damn shoes, traveling across time zones and interfering with natural circadian rhythm.  Ultra endurance coach Chris Hauth says it takes 1 day for every new hour of time zone for the body to adjust.  Ain't nobody got time for that!!

According to Ayurveda, the OG of holistic medicine, travel falls into the category of vata.  Vata is the energy that governs all movement, whether that’s in the mind, the body, or our environment.  Vata has a spectrum of balanced and imbalanced. 

  • In the mind it ranges from brilliant creative thoughts to paralyzing anxiety.  
  • In the body, vata makes us run like a well oiled machine through the cellular intelligence of peristalsis, neuromuscular movement, respiration, and normal sinus rhythm of our heartbeat.  Imbalanced vata in the body can lead to digestive problems, neurological issues, respiratory distress and cardiac arrhythmias. 
  • In our environment vata moves as the wind, from a cool refreshing breeze, to a turbulent hurricane. 
  • Vata season runs from fall to winter, when it's cool and crisp.  




When you sit on a plane you are flying at about 600 miles/hour.  That movement alone is thought to accelerate and derange normal functioning in our body which can weaken our immune system.  By learning how to balance vata, you can enhance your metabolism, immune health and overall vitality.  Here are some modern travel hacks, influenced by ancient wisdom, to reduce stress efficiently so you can roll up to your destination with energy.


1. Drink plenty of hot water.  Traveling is so dehydrating and can cause constipation, headaches and dry skin.  I picture sad shriveled cells.  Pack a stainless steel thermos to fill up at a coffee shop once you get through security.  Hot water has a cleansing effect on the body, like doing dishes with hot water.  Avoid cold, iced, or bubbly drinks which can exacerbate "travel belly".  

  • Tip: pack ginger tea.  Ginger boosts digestion, metabolism, dissolves congestion and strengthens the immune system. 


2. Eat warm soupy food.  Soup is hands down the easiest food to digest.  Cold, dry and raw food can cause uncomfortable gas and bloating.  This is tough because travel/convenience food is typically dry and raw: nuts, dried fruit, chips, and granola bars.  Here are 3 ideas:

  • Choose oatmeal at Starbucks or a coffee shop.  If you top with dried fruit and nuts, allow time for them to soak before eating.  Soaking helps soften for best digestion and assimilation.  


  • BYOSS: bring your own super seeds. Pack a small jar with 2 tbsp chia seeds (omega 3s), 1 tbsp cacao powder (magnesium), dash of cinnamon and cardamom powder (calming sweet spices).  Order a steamed soy milk, which is typically already sweetened, stir in your baller bag of super seeds and let soak for 5 minutes, stirring occasionally. 


  • Pack cup of soup.  Light as a feather, cheap as hell, this packs easy.  I love Dr. McDougall's vegan brand, found at Whole Foods or Amazon, or this miso ramen from Trader Joe's.  I mean, Trader Joe's for the win guys.  Add the hot water from your thermos or ask politely for some on the plane. 
Cheap as hell, packs light, can't beat it.  

Cheap as hell, packs light, can't beat it.  

Sitting at Logan Airport, chilling because I got my breaky hack.  FYI this needs a good stir and 5 minute soak.  

Sitting at Logan Airport, chilling because I got my breaky hack.  FYI this needs a good stir and 5 minute soak.  

Just add hot water.  Bring your stainless steel thermos and fill up at Starbucks or on the plane.   

Just add hot water.  Bring your stainless steel thermos and fill up at Starbucks or on the plane.   


3. Nourish the ears.  Vata plays a role in both sound and touch, so listen to something soothing.  Create a playlist on Spotify and download to your phone before you board.  My fave jazz guys are Miles Davis and Wes Montgomery, or I'll listen to any of my yoga playlists (you can friend me and listen).


4. Eat as light as possible.  This will depend on the length of your flight and the advice from your healthcare provider.  Preflight have a grounding cooked meal like a big bowl of oatmeal, quinoa porridge, or soup.  If your flight is 1-4 hours, try to fast on the plane.  Fasting between meals stimulates agni, or digestive fire.  For longer flights, refer to tip #2 for easily digestible foods, and experiment with waiting 3-4 hours between meals.  Drink plenty of hot water or tea in between.  


5. Have a Red Eye Sleep Plan.  No hack can truly replace sleep.  Use a yogic approach and withdraw your senses to coax yourself to sleep.

  • Put the tech down and rest your eyes on a real book.  Not only is this better for your natural sleep hormones, it's also super romantic and intriguing these days to see someone with a real book, right?  

  • Sip a natural sedative like reishi, in these portable packets.

  • When you're ready to sleep, cover your eyes with a mask and put in ear plugs.

  • Drape a sign around your neck that says "Do Not Disturb." JUST KIDDING hehe.  


6. Take triphala.  Triphala is an Ayurvedic herb blend that means "3 fruits."  It includes amalaki fruit, a powerful antioxidant that is used to reverse aging and promote longevity.  It also rejuvenates the lower intestine, preventing travel belly.  Consult with your doctor, but this is generally safe to take every night you are on vacation.  I use Banyan Botanicals, here.  


7. Save the booze for your arrival.  Alcohol is mega dehydrating, sleep disturbing, and has a "reducing" or depleting effect on the body including reproductive, nervous, and immune systems.  Save it for your arrival when you can celebrate your destination. 


8. Oil up.  Vata rules the sense of touch.  We can feel irritable and ungrounded when traveling, but oil acts like a protective barrier to the nervous system. 

  • Self oil massage, called abhyanga (AB-ee-anga), is a luxurious act of self love.  Before you fly, massage coconut oil into your whole body.  Even better for dry skin types is this sesame herbal blend.  Rinse off in the shower and gently pat dry.  Armored up! 
  • You can also do your abhyanga once you arrive to your hotel.  Oil your skin lovingly (or at least your feet), then rinse off in a steamy shower.  The effect of this combo in unreal, as if you had a deep tissue massage and steam room, in 10 minutes.    


  • Tip: Choose natural.  Our skin absorbs what we feed it into the bloodstream, so natural oils, toners and lip balms beat chemical products.  Think about how skin absorbs things like a nicotine, pain, or birth control patch, so feed it what you might feed your belly.  


9. Calm the mind.  Take advantage of having too much time on your hands to experiment with breath work, known as pranayama.  Prana means life force or vitality, so this practice can leave you feeling both relaxed and full of life.  

  • Alternate nostril breathing (hands free version): balances the nervous system and can be done anywhere, discretely.  I do this as the plane takes off, an anxious time for me!

    • Close your eyes and deepen your breath.  As you inhale, visualize breath traveling up the left side of your body, across the bridge of your nose.  As you exhale, watch the breath travel down the right side of your body.  Inhale, watch your breath travel up the right side, across the bridge of your nose, exhale breath down the left side.  Repeat for 1-20 minutes.

  • If you've never taken a conscious breath, 1 minute is an accomplishment!  Bonus if you can stick to 1 minute every day of your trip.    


10. Schedule rest/oration.  Sometimes our itinerary is so full it can feel exhausting.  Even if you don't typically nap, a quick rest midday could refill your cup and fuel more adventure.  Vata time of day is between 2am-6am and again at 2pm-6pm, the latter being a time energy levels often dip and we seek out coffee and sugar.  Consider that a perfect time for a nap, legs up the wall pose, meditation, or savasana on the floor.  This might reduce that run down feeling of needing a vacation after your vacation.  


Don't get overwhelmed attempting all of these suggestions at once.  Pick 1 or 2 that speak to you and become aware of how your body responds.  

If you want more vata balancing tips, sign up here for my workshop "Fall into Ayurveda" at Coolidge Yoga Brookline, October 7th.  We will dive deep into what foods to favor this fall, how to start a 3-5 day seasonal cleanse (with a family style kitchari), and finish with a yoga practice to embody balanced vata.  


Happy travels and Namaste!












These recommendations come from my training as an Ayurvedic Health Counselor.  Before implementing any diet or lifestyle chances, consult your healthcare provider. 



Ripe Tomato Toast and How to Buy Bread



Bread gets a really bad rap now, and I can see why.  It's so different than what our grandparents ate, or what you get from a Parisian boulangerie.  Why is it that people who visit Paris eat a sh*t ton of bread and feel fine?  For sure there are a lot of variables: the walking, the slow mindful meals (you will NEVER find a Parisian walking and eating or eating and driving!), the freshness.....but it's the short natural ingredients list as well.  




Here's how to buy and eat bread:

1. Read the label. 

The bread that sits on a store shelf for months at a time contains low quality oils and other confusing ingredients to stabilize the product.  There are sometimes LOADS of ingredients in that bread (check out the flour tortillas below).  If it can sit on the shelf that long, what kind of impact is it having in our body?  If the microbes on the shelf aren't into it, neither are your gut microbes! 

In Ayurveda, processed food creates ama, or toxic accumulation and inflammation that can lead to disease.  An ideal bread has 4-6 ingredients: flour, water, salt, sourdough, and sometimes seeds or dried fruit.  That's it!  Sourdough, according to Kripalu faculty Dr. John Douillard, "gobbles up the gluten" making it easier to digest.  Be a conscious consumer and don't fall into this trap:  

Typical laundry list of ingredients in whole grain "healthy" whole grain bread including the very low quality soybean oil.  

Typical laundry list of ingredients in whole grain "healthy" whole grain bread including the very low quality soybean oil.  

Get down with real: 

Iggy's "Francese" Sourdough from Cambridge, MA, at Whole Foods

Iggy's "Francese" Sourdough from Cambridge, MA, at Whole Foods

Screen Shot 2018-08-07 at 12.45.23 PM.png


2. Shop local. 

Every little town, like my hometown of Mattapoisett, MA, has a bakery (Shipyard Galley) that makes their own bread.  Support small business and your belly at the same time!

3. Choose sourdough or sprouted bread. 

All grains and beans have anti-nutrients called phytates that allow the seeds to lie dormant, so traditional slow processes like soaking, sprouting and fermenting grains break down the phytic acids, lowers gluten, lowers glycemic index, and makes them easier to digest (Douillard).  Because sprouted grains break down phytic acids, they are able to retain more nutrients including include folate, iron, vitamin C, zinc, magnesium, and protein (Godman).  Ezekiel sesame bread is my favorite sprouted bread. 

Tip: Sprouted bread is often kept in the frozen food section because it's fresh AF, does not contain preservatives and will go bad on the shelf (so put it in your freezer as well).  

4. Eat bread during bread season. 

Yes even bread has a season, it's not something to consume all day everyday all year long.  Many people with food sensitivities are told to eliminate gluten from their diet, but that might not be necessary, and completely eliminating a food group can have side effects as well.  Wheat enhances the microbiome.  Eliminating wheat entirely if you don't have celiac eliminates the good bugs for your body. 

In Ayurveda, fall and winter are the appropriate times to eat wheat.  Wheat has nourishing, grounding, sticky, sweet and cooling properties.  It helps build our tissues and ground our mind.  Our agni (digestive fire) is strongest in the winter and can break it down much better than spring or summer. 

Dr. Douillard's research in his book, Eat Wheat, points out that we produce more amylase, the digestive enzyme that helps break down gluten, in the fall and winter.  This matches history, when bread was harvested in fall to get people through the winter.  Spring is the worst season for eating gluten and can exacerbate cold and allergy season and the heaviness that comes with seasonal depression.  This spring try a kitchari cleanse and see if that helps your symptoms of a low immune system, congestion and lethargy.

5. Make it a rotation. 

There are so many healthy grains out there to mix in the rotation.  One thing I loved about living at Kripalu for 10 days at a time was the morning breakfast grain.  Every morning there was something new to try: amaranth, millet, buckwheat, oats, quinoa, and barley.  Try a breakfast bowl with quinoa or barley in the heat of summer, or oats as it gets chilly.

Other grains include basmati, short grain, brown, wild, black and purple rice.  Buckwheat and millet are heating and drying and best for the cool dampness of spring.  White rice is always the easiest to digest, especially when sick.  If you notice you habitually eat sandwiches for lunch, try a grain bowl with a funky grain.  


5. Taco night tips: 

Instead of the flour or corn tortillas in the bread aisle, look in the refrigerated section.  In my Whole Foods, this is by the fresh salsa and hummus. 

Here is where you find the handmade, real deal corn tortillas with 3 ingredients: corn, water, and salt.  I love this brand, Mi Tierra Tortillas, shown in the pic with the huge red arrow (I hope you find my tech skills comical). 

Sometimes you gotta go on a scavenger hunt at the grocery.  I like to shop with my man when we divide and conquer! 

A mega list in flour tortillas :(

A mega list in flour tortillas :(

Contains: corn, water, lime :)

Contains: corn, water, lime :)

And now for the food!!! 


Ripe Tomato Toast:

  • Real sourdough bread (like Iggy's of Cambridge, MA)
  • Vegan mayo (like Sir Kesington's fabinaise), or homemade mayo
  • Organic heirloom tomatoes, 1/4 inch slices, save any juice
  • Pink salt
  • Organic olive oil
  • Fresh basil, chopped thin

1. Chop basil by rolling leaves up like a cigarette and slicing into thin strips. 

2. Toast bread and spread with vegan mayo. 

3. Top with tomato slices, pink salt, basil, drizzle of olive oil, and any last drips of tomato water.  

Note: if tomatoes are too acidic for you, try these options:

  • option 1: cut tomato in half, grate the pulp using a box grater, holding the skin.  Once you grate the whole inside of the tomato, discard the skin. Mix in salt, olive oil and chopped basil.  This is how to make Spanish "Pan Con Tomate".  
  • option 2: ditch the tomato and use a ripe avocado instead. 


A word on Tomatoes

Both Ayurveda and Tom Brady advise against eating tomatoes in excess because they are a "nightshade" which can cause inflammation, acidity, and excess heat.  I have personally cut down eating nightshades (like peppers, potatoes, eggplant) in excess, especially out of season.  You will not find me swindled by pale "fresh" tomatoes in winter. 

But these vegetables also have amazing health benefits including potassium, calcium, vitamins K, C, E, Bs, iron, antioxidants.  Plus I have Italian roots, and in late New England summer, there is nothing, NOTHING like a fresh vine ripe tomato.  So as with all things, listen to your body, eat a variety of foods, eat without multitasking, and enjoy life.  Namaste!  


Grain Bowl Template

Summer Build A Bowl

Pick a grain: jasmine rice, brown rice, quinoa, barley

Pick a steamed veg: spinach, kale, chard, collards, zucchini, cauliflower, brussels sprouts, peas, fennel, broccoli, cabbage, celery, mushrooms

Add some substance: chickpeas, black beans, kidney beans, sprouted beans, sauteed tofu, avocado

Pick fresh topping: fresh sprouts, watercress, mache, chopped basil, parsley or cilantro

Mo toppings: crushed pumpkin seeds, sesame seeds, hemp seeds, nutritional yeast

Whisk a dressing:

simple: olive oil and lemon with some pink salt and pepper

tahini: tahini, lime, tamari (GF soy sauce), sesame oil

sweet: add maple syrup to either dressing

miso: yellow miso paste, liquid coconut oil, lemon juice, tamari, apple cider vinegar, water to taste