Nourishing Body & Spirit Through Ayurvedic Cooking

In Ayurveda, food isn’t just nourishment—it’s one of the most powerful forms of daily medicine. Each ingredient, each herb, each spice carries energetic properties that influence digestion, mood, and overall balance. When we cook with awareness, food becomes a sacred ritual that heals from the inside out.

As we move into early May, the season shifts. The dampness of spring begins to lift, and our digestive fire (agni) gets stronger. It’s a perfect time for lighter meals that support cleansing while still grounding the body—like Vegetable Pulao.

This seasonal Ayurvedic dish blends basmati rice, spring vegetables, and an intentional layering of spices and fresh herbs that stoke digestion and uplift the senses.

✨ At the heart of this dish is what we lovingly call Bhanu’s Favorite Ayurvedic Spice & Herb Combination—a beautiful sequence of:

• Cinnamon sticks

• Cloves

• Cardamom pods

• Fresh ginger, garlic, and Serrano chili

Rather than a pre-mixed blend, these ingredients are thoughtfully added in stages to awaken flavor, enhance prana, and support agni. It’s a method that invites you to slow down and connect with the medicine in your kitchen.

🌸 Join us May 4 for a special hands-on Ayurvedic cooking class where we’ll make this Vegetable Pulao together, explore the energetics of herbs and spices, and rediscover the joy of cooking as self-care.