Food Creator
It has been deep winter where I am, so warm soup and porridge have been the staples. Congee is simple, hearty, and easy to digest with the white rice, ghee, and spices. The carrots, squash, and sweet potato give it a bit more fiber and bulk to satisfy me and make a full meal. This… Continue reading Orange Congee with Tofu and Vegetables
Another fruit soup to stay warm and gently soothe digestion this winter. This recipe is an Ayurveda staple that I use regularly because I learned last year in Autumn that I cannot digest raw apples well, especially in the cold dry weather. Instant headache. Therefore, cooked apples are the solution for me. This recipe serves… Continue reading Fruit Soup: Apple Edition
I created this soup on vacation with the limited ingredients I had, and the color was incredible. I wanted to remake it right when I got home. The beet and purple sweet potato blend to make a warm, plum purple liquid that is sweet, rich, and grounding. If you are ravenous in the morning, this… Continue reading Grounding Vegetable Soup
Alright, hear me out. This recipe reminds me of key lime pie. Is it true that I have not had this pie in years, nay decades? Yes. Still, it’s sweet, sour, and hearty from the firm texture of the sweet potato. The fenugreek seeds also add a maple syrup aroma that reminds me of pancakes… Continue reading Cinnamon, Lime, Sweet Potato Pie Filling
As I have explored more in the knowledge of Ayurveda, I have enjoyed beginning my day with a common recipe to gently begin the daily digestion process: stewed fruit, which I affectionately call fruit soup. I thought of this recipe when I was away from home spending time with family for the holidays, and I… Continue reading Fruit Soup: Orange Immunity Edition
My savory porridge saga continues. Too late in life I have learned the joys of cooking with rutabaga. It’s a root vegetable that is quite bitter raw, but when cooked into this stew, the pungency melts away and yields a subtle sweetness. This dish is hearty with squash, oats, and mung beans as the base.… Continue reading Rutabaga Squash Porridge
I celebrate this holiday season with highlighting a color symbolizing opulence, creativity, and a bit of mystery: purple. By balancing out the excitement of red and coolness of blue, purple offers a middle ground and foundation for wellbeing amidst the craziness of holiday traditions and temptations for overindulgence. Be well this season, and live simply.… Continue reading Purple Vegetable Pancake and Sweet Potato Soup
I bought a bag of amaranth months ago with the best intentions. I learned about all its health benefits, like how it contains all essential amino acids, which is rare for a grain. It also has heavy, grounding qualities, which are great for this time of year when the weather turns cold and dry. However,… Continue reading Festive Amaranth Kitchari
For those who are hungry right now and need a meal 10 minutes ago, this one is quick. Make a warm cup of tea to quell that hunger, and get to work on this one. Combine the ingredients in a pot and set to cooking in a pressure cooker or on the stove. Blend the… Continue reading Butternut Squash Lentil Soup with Spiced Rice
I must confess, I made this dish at the end of summer just as the leaves began to turn when the last tomatoes of the season were ripening on the vines. I would not recommend using tomatoes in this dish in the winter, but it is still delicious. I used besan flour (chickpea flour) as… Continue reading Beetroot Besan Sautéed Vegetables
Kaitlyn Anne Thomas 