It was a brisk fall night in Boston. I hadn’t yet gotten used to just how brisk those nights could get when my family came for their first visit during my freshman year in college. Determined to keep everyone happy, I did lots of researchread more

Note: This post may contain affiliate links. See our disclaimer policy for more information.   Spring is a tease of a season. One day, it will offer a dose of warm weather, when we can leave our hats and gloves at home and luxuriate inread more

“Meet me on the ground” is how my teacher usually, if not always, begins her slow flow and restorative yoga classes. While she’s made a name for herself by teaching alongside our “life partners,” in her words, the earth and the breath, she’s hardly theread more

When the days get darker, our internal light needs to get brighter. Ayurveda speaks about this energetic shift in terms of agni, our digestive fire, which is at its strongest in the fall and winter, allowing us to digest the heavier, denser, and more building seasonalread more

Most of us associate the idea of cravings with comfort—whether it’s chocolate, coffee, cookies, or ice cream, the foods we crave are messengers of important information about what our bodies and minds are experiencing. But not all cravings are of the sweet variety; our bodyread more

In nature, the five Ayurvedic elements—ether, air, fire, water, and earth—very rarely exist on their own. Instead, what you see are beings and creatures that are combinations of elements, usually all five if they are alive. This is especially true in us humans, for withoutread more

Vata, Pitta, Kapha: The Ayurvedic doshas are part of our vocabulary usually thought of as yet another label we can put on our personalities, body types, and diets. “I’m so vata,” you might hear from your friend who can’t keep a lunch date or constantlyread 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