I love making these energy balls. They are a powerhouse of Ayurvedic medicine. I make them with top quality cultured ghee, ginger and Ashwagandha, so they pack a real punch, perfect for that 3pm slump!

Even during the summer months, Ayurveda recommends we eat a warm breakfast. It is more gentle and balancing for our Agni (digestive fire) and sets us up for the whole day. Suitable for all Doshas.

I’m always looking for ways to incorporate turmeric into my diet due to its amazing healing and anti-inflammatory properties. People with Vata constitution can enjoy up to 4 eggs per week, especially if they have a Vata imbalance and would benefit from the extra fat and protein.

Stir-fried greens with Ayurvedic spices is a super quick lunch protocol that I adopt most days. Incorporating digestive spices such as cumin, turmeric, black pepper and a pinch of chilli into a dish provides a powerhouse of anti-inflammatory properties.

Beetroot leaves are a rich source of Vitamin A, C, B6 and K, magnesium, potassium and iron. This delicious Sri Lankan dish with mung dahl, onions and spices is quick and easy to make.

Fruit salads are an excellent choice, particularly for Pitta and Kapha body types. I add a dollop of vegan yogurt containing ground pumpkin, sesame and flax seeds for added protein and calcium.

To keep our metabolism strong in early Spring, we need to focus on lighter but nourishing foods that are both diuretic and warming in nature.

I’ve been experimenting with ways to get a rich, creamy, tangy curry sauce without using tomatoes (given they are part of the nightshade crew and can aggravate inflammatory conditions).

This rice dish is seriously lemony! It’s super detoxing, plus the cashews and peas bring a gorgeous sweetness to it.

This delicious lunch idea is particular suitable for those with Vata/ Pitta Prakruti or with a Vata/ Pitta imbalance.

This dish is gorgeous and makes a perfect lunch or dinner for March. Beans are especially useful in early spring when it’s best to choose foods that are less creamy and rich.

If you’re looking to reduce inflammation, nourish your blood and warm your winter bones, this roasted carrot and lentil soup has got all bases covered.

We are still very much in soup season, but as spring is right around the corner, we now need to start lightening and reducing the fat content of our soups. You can still get that lovely creamy texture by adding courgettes.

Mushrooms are considered to be tamasic and a bit on the dark side in Ayurveda. Many Western herbalists even entertain that they actually come from another planet! All the same, they are earthy, soulful, and packed with potent medicine.

I love all the gorgeous colours in this dahl… the beetroot and carrot create the perfect synastry. Dahl is the cornerstone of any Ayurvedic diet or cleanse, and you can make it anytime to help you get back on track with your health.

This Ayurvedic soup really hits the spot on a cold winter’s day. It’s suitable for all dosha types and contains all the 6 Rasas (tastes) which means it’s super satisfying and Ojas (immunity) building. It’s so easy to make too!

As February brings the first glimpses of spring and the mornings become just a little lighter, you may have noticed your appetite has begun to lighten. Nature subtly signals an important transformation happening in our bodies

I’ve become so obsessed with this gut-balancing wonder food, I could literally eat it every day! We live in crazy times with crazy schedules, and sometimes the best thing we can do for our bodies is to keep things simple.

This Ayurvedic porridge made with yellow mung beans is seriously unctuous and filling; perfect for a Winter Sunday morning. It takes a little while to prepare (but it’s so worth it).

Warm porridge made with protein-rich quinoa, berries and warming spices is a beautiful way to start a blustery autumn day. Oats can be too drying at this time of year, so they are best avoided, especially by those who are predominantly vata.