The transition of seasons is always welcome in my kitchen. A new season means new ingredients, cooking methods, and flavors. In fall, I prepare to give salads a bit of a ‘rest’ until springtime. I do, however, enjoy a few ‘cold-weather’ salads before we enter deep winter. These salads tap into the rich squashes and root vegetables available in fall. Give this recipe a try and customize based on your tastes.
Read MoreWhen winter arrives, I tend to set salads and smoothies aside in favor of more seasonally aligned options, like broths, soups, stews, curries, etc. I still like to enjoy greens, however. This soup is my answer. It’s a creamy and inviting blend for winter and I’m on board with avocado anything.
Read MoreThink of Dukkah as your savory topping for just about everything. Dukkah is a wonderful way to enhance the flavor of your food without leaning on sugars/sweeteners, oils, or salt. I put Dukkah on salads, roasted vegetables, cooked meats, eggs, toasts, avocados, and even on fruits like peaches, or mangos. There are many, many versions of Dukkah (in Egypt and across the Mediterranean and Middle East), so experiment with what you like. You can leave behind spices you don’t like, or leverage what you have in the pantry. Here’s my version.
Read MoreSimple, nourishing, and nostalgic Beef + Barley Soup. It’s a cozy soup for a winter day. Serve along with crusty baguette slices and modify with tofu in place of beef if you want a lighter, or vegan option.
Read MoreKitchadi is a powerful dish. Often used in Ayurveda to give the digestive system a rest, it’s ideal for times of high stress, indigestion, or general imbalance. Kitchadi may be prescribed for several meals, days, or even weeks so that the digestive system can run without working too hard, and yet, the patient receives nutrient-dense food. It’s a form of a ‘re-set,’ if you will, since the dish allows the digestive fire, or agni, to re-ignite.
Read MoreChapatis are made with two ingredients. Two! While bread has been demonized in recent years as an ‘unnecessary extra,’ chapatis, in my opinion, hold an important role in a meal. They round out the main dishes and flavors, allow for better digestion (for me, anyway), and are made fresh. Eating a bread that is cooked fresh allows you to bypass many of the issues with modern bread options in the United States. No packaged, preserved, sugary, and can-stay-on-your-counter-for-a-week stuff here. Plus, with a drizzle of ghee, the taste rivals anything you can get at the store.
Read MoreI love using powerful combinations of ingredients to make dishes and treats. In this case, the wonders of matcha, turmeric, cacao, and sesame work in concert and make for a delicious burst of energy.
Read MoreThis is a bowl that combines a lot of favorites (curry, crunchy tofu, and noodles). It’s also a dish that will provide some inspiration if you’re looking to switch up your current routine. If you’re used to making tofu, for instance, this crunchy, baked version will offer you something different. If you like curries, this will expand your definition. Enjoy!
Read MoreTo date, this has been the most saved - the favorite - recipe of the Haus of Ojas Instagram collection. And for good reason! This dish is easy to make, comforting, and heats up well as leftovers. Pro tip: I chop the veggies and mix up the sauce in advance. When I come home, all I need to do is mix up everything in a big pot, and voila! Dinner on a week night with ease.
Read MoreMatcha is a potent form of green tea found in Asia, but specially celebrated in Japan. Unlike other teas, or coffee, the caffeine found in matcha releases into the bloodstream slowly, which leads to a steady sense of alertness (rather than the spike and crash that coffee may cause).
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