Eat

Ginger is the “ultimate medicine” according to Ayurveda. Not only does it warm the body and balance Vata-types, it’s also a healer for your digestion and immune health.

Valentine’s Day is synonymous with fiery red cinnamon hearts and decadent truffles, not to mention sugar cookies, lava cake, and other sugar-rich treats. These sweets have their place, but if you’re looking to share the gift of health–without sacrificing taste–check the hydrogenated oils, chemical sweetener and preservatives at the door and make these goodies from scratch (and with love) instead.

Vitis vinifera Linn, otherwise known as raisins, have been a common ingredient used in many Ayurveda dishes over the years. Many people specializing in Ayurveda practices encourage the mixing of healing foods, such as raisins, in with every day foods. Although I’ve always been aware that dried grapes were a nutritious food, it wasn’t until recently that I discovered more about their beneficial uses in Ayurveda practices. Of course, I couldn’t keep this discovery to myself.

Did you know that maple trees are not the only trees that provide us with the sap necessary to make syrup? There are several different trees that produce a sap sweet and sticky enough to make delicious syrups and sugars. The sugar maple is one of the most well known and most common trees tapped because it has the highest sugar content –  which is key to a fine syrup.

For those of you who are looking for something easy and edible to plant in your garden or kitchen, look no further than microgreens!  Microgreens are small, leafy vegetables that are fairly easy to grow for most home and backyard gardeners.  They are grown from the same seeds as their full-sized counterparts, but the greens are harvested much earlier – earlier than baby greens, but later than you would harvest sprouts.

Brown rice, the simple ingredient I base most of my home-cooked meals on, is amazing. And we all know about other grains that are trendy in America, like quinoa and couscous. But there are so many other options that can add interest to meals, or work for those who have food allergies to more popular grains. Whether you’ve never heard of some of these or just haven’t tried them yet, here’s the lowdown on different grains you can try this year.

I’m not a parent, but, as someone who was a “kid” not too long ago, I know a thing or two about kids’ eating habits. As an adult, I’d like to think that I lead a generally healthy lifestyle. However, while growing up, I was all too familiar with just about any junk food you can think of. Luckily, I’ve been able to break most of my bad eating habits from childhood, but, unfortunately, poor eating habits while young tend to turn into poor eating habits for life.

I like my food with a little heat and a twist of citrus. If you do, too, then you will love this recipe.

These spicy fajitas are the perfect combination of spices, peppers, and fresh lime. And the tortillas –  you can't forget the tortillas!

Brown rice is believed to have first been cultivated in China about 9000 years ago. Arab travelers brought the grain to the Middle East and subsequently rice traveled throughout the world. The whole grain is known as brown rice – it contains the inner grain, the hull and the germ. Together, they are a rich source of minerals, vitamins, and proteins.

Tempeh is made of soybeans, just like tofu, but what makes tempeh special is the fermentation process that makes this meat alternative easier to digest -- making it a favorite amongst those with sensitive tummies!