What I Cook at Home
 

These recipes are staples in my own kitchen — the kind of food I return to again and again because it feels good in my body and fits real life.

From an Ayurvedic lens, I tend to cook in ways that reduce vata (dryness and depletion), calm pitta (excess heat or intensity), and keep kapha steady rather than heavy.

You don’t need to know — or care — anything about Ayurveda to enjoy these recipes. Each one is designed to be broadly balancing, nourishing, and adaptable.

If the ingredients sound good and the method feels doable, that’s enough. Make it your own. Eat it slowly. Let what you consume support you instead of just making do with whatever.

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Below you’ll find recipes I return to often — simple, flexible, and meant to be lived with, not perfected.  Click on the photo to go to a PDF, for download or printing, if you wish.