Given my usual fascination with digestion, you’d be forgiven for thinking I mean that kind of wind. But, for once, I don’t. In this instance, I refer to vata, the ‘wind’ (or air and space) principle in your body and mind. It is one of the three doshas (vata, pitta Read more…
“Let’s meet for coffee”. Who doesn’t say it? I don’t even drink coffee and it is still a phrase that trips off the tongue. Coffee has reached cult status and it is no surprise. That hit of caffeine feels good. When you start adding in creamy milk, syrups and chocolate Read more…
Balanced meals, balanced person, that’s the concept. Ayurveda has a delightfully simple way of devising a balanced meal; it’s all done through taste. There are 6 tastes, and if you have a balance of all 6 in your meal, your meal will be nutritious and, importantly, satisfying (assuming that your Read more…
“It comes back to the beginning” – the theme tune punch line from the fantastic TV series, The Bridge. If you haven’t seen it, you should! I’m singing the song for you now, you are just very lucky not to be able to hear me. It does indeed all come Read more…
Wow, it’s lovely to see the sun out. Out comes the sun and out come the smiles. Have you found that this winter’s dreadful weather has been making you a bit sad? Or indeed, quite a bit S.A.D.? With the lack of sunlight in the winter months, many people start Read more…
Why my obsession with spelt? What is wrong with wheat? Nothing. The ancient texts of Ayurveda extol the virtues of wheat, as a nourishing, strengthening food. Its properties are heavy, oily, sweet and cooling. As it is fairly heavy to digest, it is best not to over consume. Looking at wheat from a Read more…
Fermentation has been used worldwide for thousands of years to produce foods and drinks of different flavours, textures and longevity. An example of this is alcohol, and less obviously bread and soy sauce. In Ayurveda, there are various slow-fermenting vinegars and medicinal ‘wines’ which have documented therapeutic uses. This natural, Read more…
Before you can make spelt sourdough bread, you need to first, make or obtain a sourdough starter. If you are starting one yourself, you can use wholemeal spelt or rye from the beginning. If you are getting some from a friend or another source and it is wheat, you can feed Read more…
At the end of winter and beginning of spring, we often feel sluggish and heavy like we are coming out of hibernation. Kapha in our bodies is at its peak. It’s good to know this so you can ward against the problems that can come with it such as allergies Read more…
I let you know how good ghee was to cook with, so rather than leaving you in suspense, it makes sense to let you know how to make it! Ghee is a form of clarified butter. It is the butter fat without the milk protein so can be used for Read more…