Discover why fresh, prana-filled food is Ayurveda’s secret to energy, digestion, and long-term wellness. Learn how frozen, processed, and microwaved foods weaken agni and contribute to toxin buildup, and why investing time in cooking can help you feel vibrant, strong, and full of life! 🌿💛

Discover why Ayurveda isn’t always a fan of sourdough bread and how it may impact your doshas. Learn how its tangy, fermented nature can aggravate Pitta and Vata, leading to bloating, acidity, and digestive discomfort. But don’t worry—there are Ayurvedic-approved alternatives! From chapati to dosa and oatmeal, find delicious, gut-friendly swaps to keep your digestion happy. Whether you’re balancing your doshas or just exploring holistic wellness, this guide will help you make mindful bread choices. Read more to find the perfect Ayurvedic-friendly option for your diet! 🍞✨

Discover why Ayurveda prefers whole foods over vitamins, supplements, and protein powders. Learn how Ayurvedic principles promote balance, digestion, and natural healing through personalized nutrition and herbal remedies.

The Ayurvedic diet, based on principles of the Indian medical system Ayurveda, has existed for thousands of years. This way of eating places emphasis on certain foods, typically high-quality, fresh foods, according to your body type. A diet focusing on whole foods and minimizing processed foods can help with keeping a healthy weight for you and support good health. Here’s 10 tips to get you started!

The nutritional and medicinal value of food, including its vital energy (Prana), evaporates when we store it in the fridge or freezer for a few days. Ayurveda considers that any food older than 3 days is 'dead' food, in that it is entirely lacking in nutritional content as well as aliveness. From the Ayurvedic perspective, foods that are lacking in Prana force the digestive system to work much harder which then leads to an overall drop in health and well-being. Food that is missing Prana also prevents our bodies from transforming it into healthy Dhatus (tissues) and then into the final product of digestion, Ojas (life energy). And when Ojas suffers, we suffer tremendously.

The concept of food combining – the idea that some foods digest well together while others do not – is entirely new for many, and somewhat foreign. But according to Ayurveda, it is an essential part of understanding how to eat properly and taking care of agni!

Ever wondered why Ayurveda recommends a no garlic and onion diet? While there are numerous health benefits of both onion and garlic, why does Ayurveda suggest food without these two basic ingredients? In Ayurveda, onion and garlic are more like medicine than food items. Ayurveda categorizes food on the basis of rasas (taste) and gunas. It defines the nutritional properties of food based on six tastes - sweet, sour, salty, bitter, pungent, astringent and gunas or qualities, which are Sattva, Rajas and Tamas. Onions and garlic are considered to be Tamasic and Rajasic respectively, which means they are pungent in nature and result in an increase of bile and heat in the body.

Simplify your cooking, simplify your life, and heal your digestion by cutting out the noise of modern diet trends and the like and introducing the basic principles of Ayurveda into your cooking.