Transitions of any kind are moments to pay special attention to habits and cravings, realities and fantasies, routine and instability. They are periods where conflicting desires—attachment to the old and excitement for the new—demand that we pause, reflect before we react, and then move forwardread more
There are a number of reasons why eating the rainbow—i.e., colorful foods—is beneficial to your health. With a variety of fresh and seasonal produce, your body takes in the kind of nutrients it needs to feel optimal in its environment. Think about what kinds ofread more
Ayurveda recommends kitchari, a simple dish of rice and dahl, as part of a regular healthy diet as well as part of a seasonal reset. Whether you’re enjoying it for just one meal or for a monodiet (eating the same food all day), kitchari isread more
“I mean, I expected it to be good, but this sauce is f*ing amazing.” I was not anticipating this response from my best friend, for whom I had recently prepared this meal on a chilly Friday night after a long week at work, each ofread more
When my younger sister and I were growing up, one of our many family traditions included an Easter egg hunt. My mother would stay up late to hide the neon and pastel plastic eggs, literally bursting with candy, around the house. My mother has manyread more
“How do you cook your beans?” Maybe not the best pick-up line, but this question is an excellent way to get to know someone . . . well, their digestion at least, which according to Ayurveda says a whole lot about a person’s current stateread more
The D-words (diet and detox) aren’t in my vocabulary anymore, but this refreshing Winter Citrus Salad is about as close to those eating goals as I got in January. What makes it less harsh—and tastier—is gently cooking the vegetables (the preferred way of eating mostread more
Being told something is good for you as a kid is often a mighty good reason to run far away from it. Beans were always one of those foods for me—pretty boring, oddly shaped, and depending on their origin slimy and smelly and just unappealingread more
Images of an angry British man flashed in my head all while making this recipe. I never quite understood why the contestants on Hell’s Kitchen couldn’t make risotto—they’re chefs, aren’t they?—until I researched a few recipes and realized the intricate dance of fat, heat, andread more
Following nature’s lead when it comes to fresh produce can be hard in winter. The gray days seem to leave us with grayed-out offerings—mottled turnips and dirt-streaked carrots, potatoes for miles and bitter, tough herbs. Leaning into these grounding foods can shift our energy towardread more
