The 6 tastes of Ayurveda

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…

Spelt Grain

What’s the story with wheat?

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…

Sourdough – the bread that’s easy to digest

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…

Oil

The myths of oils and fats

Oils and fats are a much misunderstood area of our modern diet.  We moved away from cooking with saturated fats (e.g. meat fats, dairy fats) as we were told they were causing us too many problems.  We jumped straight from the sizzling frying pan into the fire… Types of oils Read more…