Tag Archives: ayurveda

Simple One Serve Ayurvedic Veggie Kitchari Recipe (To make the perfect amount for just one bowl!)

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Hello beautiful Wholesome Souls!!!

It’s been a few Moons since my last blog post here, and I tell you, it is SO beautiful and exiting – wonderful to be ‘back’ and sharing a super-duper practical and (in my opinion, and that of clients I have worked with over the years!), an essential recipe we ALL need in our Kitchens!

It is easy to make Kitchari for a group of people, there are a bunch of delicious and great recipes in my Ebook, ‘Simple Ayurveda in Your Kitchen’ (which has a lot of other goodies in there to inspire and support your holistic nourishment on a lifestyle level also!), however, they are for making Kitchari for 4 people, not for just 1, which often-times, if you’re single, or just making food for yourself one day, you most certainly need to have up your sleeve to avoid cooking too much (yay, no more leftovers!), and no more wasted food. Food is sacred and precious, and so are our resources and energy, the money we spend on our beautiful organic ingredients and food, SO — I am so excited to introduce to you (and yes, I will slowly bring out more ‘Single Serve’ recipes for you, and a little collection/Ebook focused just on this! Stay tuned for this), as I know you and I both need these ‘Single Serve’ recipes in our life! I got you! :)

For now, I introduce to you, the first of the ‘Single Serve’ Simple Ayurveda Wholesome Recipe collection with you!

Get your beautiful organic goodness and ingredients ready, put your favorite divine Vedic chants or other inspired divine music you love on – light a candle, say a prayer in your Kitchen for blessings of health and nourishment for you and your precious gorgeous body, and enjoy!!!

Before we get ‘into it’, I have some hot ‘One Serve’ Kitchari tips for you, that I think you’ll find helpful! :)

This recipe is for a super simple Ayurvedic One Serve Kitchari with spices, fresh coriander and your choice of seasonal veggies! If you wish to make it plain, without Veggies I recommend adding an extra tablespoon of rice so that it has a bit more substance and body! You can also make this with Whole Moong beans (they just require minimum 8 hours soaking) or Split Red Lentils.

My top Kitchari Veggie recommendations to consider are: Celery, Zucchini, Green Beans, Pumpkin, Carrot or Silverbeet / Spinach.

Simple One Serve Ayurvedic Veggie Kitchari Recipe

(To finally avoid food-wastage, left-overs which aren’t ‘ideal’ according to Ayurveda – for optimal cellular nourishment and digestion — AND, to  make the perfect amount for just one bowl! Yayyy!!!)

Ingredients:

  • 2 tsp of ghee or wholesome oil of choice***
  • 1⁄4 cup of Split Moong lentils or Red lentils soaked for minimum 30mins up to 8 hours and rinsed thoroughly
  • 2.5 tbsp basmati rice (or Quinoa) washed and rinsed 3 times
  • 3⁄4 cup of organic seasonal veggies of your choice (This isn’t hard and fast. Feel free to add a bit more or a bit less if you wish!)
  • 3 cups of ltered boiling water
  • 1⁄2 tsp cumin seeds
  • 1⁄4 tsp coriander seeds
  • 2-3 fennel seeds
  • Teeny tiny pinch of asafoetida (optional!)
  • 1 fresh or dried curry leaf or bay leaf (optional)
  • 1⁄2 tbsp fresh ginger grated or chopped nely
  • 2 tbsp nely chopped red onion or shallots (feel free to not be exact with this! A little more or less will still work well!)
  • 1⁄2 tsp of fresh garlic crushed or nely chopped
  • 1⁄8 tsp of turmeric powder
  • 1⁄8 tsp of quality sea salt
  • A few cracks of black pepper to taste
  • 1⁄4 cup of fresh coriander to garnish
  • A wedge of lemon or lime as a garnish to aid digestion
  • Optional dollop of coconut yoghurt and or homemade date or mango chutney on top as a garnish also!
  • Your love!

*Wholesome oils to choose from if on a Vegan/100% Plant-based Healing diet, (ie: not using Ghee): Cold pressed Sesame oil (for Vata & Kapha), Quality coconut oil (for Pitta) or cold pressed quality avocado oil (Suitable for Vata & Pitta). (If you’re not sure which is best for you and your body, reach out to book a consultation so we can establish a bio-individual set of recommendations specific to you!)

**Extra note for ‘cleansing’: if you feel a lot of heaviness and ‘heat’ in your body, this can mean that your liver is feeling burdened and needs a little break. If this is the case you may nd that sauteeing your spices and ingredients in a splash of filtered water, veggie broth or even celery juice can be a great substitute and allows for a little more lightness.

Creation process:

(Prior to starting the cooking make sure you have your two main ingredients; your soaked and rinsed lentils and also your rice, strained and ready to go in bowls next to your stove to save time and make your cooking process more efficient!)

  1. Take a medium saucepan and place it on your stove over moderate to high heat. Add your Ghee or Wholesome Oil of choice and allow it to ‘melt’ or to simply warm for a moment or two.
  2. Next add your Cumin seeds, Coriander seeds, fennel seeds and stir with a wooden spoon to allow the spices to toast and sizzle for a few seconds. Next add a teeny tiny pinch of asafoetida (optional) and a curry leaf or bay leaf (optional) and stir for another moment.
  3. Add your fresh garlic, ginger and onion and turmeric powder, stir for a few minutes all together and saute until the onion is coated in the turmeric, golden and lightly caramelized.
  4. Add your lentils and rice and stir regularly and vigorously for 3-4 minutes until well sauteed with the spices and onion and then add your ltered boiling water and stir to make sure there is no sticking on the bottom of the pot and to combine everything together harmoniously!
  5. Add your Veggies (unless you are only using leafy greens like silverbeet and spinach in which case I recommend adding them towards the end, once your Kitchari is almost fully cooked to avoid over cooking them.)
  6. Add 1⁄8 tsp of sea salt (or a little more to suit your tastes – essentially, a little pinch!), a few cracks of black pepper, your LOVE (of course) and a little handful of freshly chopped coriander and stir through.
  7. Stir and bring to a boil for approx 10-15mins or until your lentils and rice are creamy, smooth and fully cooked. Stir every 5 minutes throughout this process to create a beautiful creamy consistency and to make sure there is no sticking on the bottom. If you see that there is sticking feel free to add a little extra splash or two of boiling water intuitively as you see/feel.
  8. Once creamy and fully cooked, remove your pot of Kitchari goodness from the stove and let sit with a lid on for another 5-10mins to allow the avours to deepen and the Kitchari to settle and become even creamier. This step is optional, if time permits I recommend it though!
  9. Your Kitchari is ready! Serve in your favourite bowl, add a generous garnish of fresh coriander on top, a squeeze of fresh lime or lemon juice to aid digestion and an optional dollop of coconut yogurt and home-made mango chutney (I have an amazing simple, yummy and sugar-free recipe for this that I shall post on the blog for you soon!) – as well as some extra salt and black pepper to taste and enjoy!!!

With immense love, joy, gratitude, blessings and prayers of goodness to you in your Wholesome Kitchen!!!

Aummm Shanti!

x Lorien

Ayurvedic Split Moong Breakfast Dhal Recipe

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Ayurvedic Split Moong Bean Breakfast Dhal RecipeBreaking your fast…

Dhal for breakfast!!??? Whhhhaaattt! I hear you say!

Yes, you can infact enjoy Dhal for breakfast – and if you’re a Dhal fiend like me, this news ought to bring you and your beautiful tummy great joy!

Breakfast is a meal where we are literally, ‘breaking’ a ‘fast’. If we are following a perfect Ayurvedic Lifestyle routine then eating dinner early in the evening, allows for the body to have a much needed fast, a period of approx 12+ hours of rest and rejuvenation infact, if you were to finish your evening meal by 7.30pm and have breakfast at approximately 7.30 or 8am.

So, since breakfast is the first meal of the day, after our digestive system has just been resting, it’s wise to eat something light, easy to digest and ideally warm in nature for the first meal of the day (after your morning routine of cleansing lemon and ginger water of course!)

Ayurvedic Porridge is a big breakfast favourite of mine, however sometimes it feels good to have a savoury option – something salty, hearty and protein-y for a change.

Dhal my friends, is a great answer for these savoury morning feels, and the best part is that you can make a batch of this up the night before and then simply heat it up on the stove for breakfast, (if you find that you are often time-poor when it comes to your morning meal, like I know so many of us often are!)

Not only is it convenient for breakfast, but it also makes a great easy and ready to go dinner meal as evenings are also a good time to eat light, warm and easy to digest soup – like dishes, and this Dhal certainly ticks all those boxes.

(Lunch is the meal that you want to make the biggest meal of your day in Ayurvedic medicine, as that is when the sun is the strongest and therefore your digestive ‘inner’ sun or fire, known as Agni is at its peak and can process a more complex meal more optimally.) 

Your frozen smoothie bowl might be making you hotter during summer!

Finally, for all my friends in summer right now, like I am, you might be thinking that it’s ‘too hot’ to eat Dhal this time of year, I am here to tell you otherwise. Not only is this delicious and healthy Ayurvedic Dhal appropriate for winter, it is also so great to eat during the warmer months of the year, and infact might even help you stay cooler.

When we eat warm foods our body doesn’t need to work so hard to digest, thus reducing heat being generated internally. When you reach for your frozen smoothie bowl however, you may be heating yourself up due to the extra work your system has to do in order to digest the food AND keep you cool at the same time! …Something the think about. :)

Ready to try a warmer approach to staying cool? Get the recipe for this delicious Ayurvedic Breakfast Dhal below… 

I garnished my Ayurvedic Split Moong breakfast dhal with a generous dollop of coconut yoghurt (to add creamy sweetness and dimension of flavour), a squeeze of fresh lemon (to aid digestion) + my new favourite locally grown summer green, lemon sorrel for freshness and a little bitter taste to cleanse and tone my liver!

Ayurvedic Split Moong Breakfast Dhal Recipe

*Makes approx 4 serves

Ingredients in order of usage: (100% organic wherever possible!):

  • 1 tbsp of coconut oil
  • 2 tsp of whole cumin seeds
  • 1/4 tsp of fennel seeds
  • 1 small red onion, finely chopped (100% optional!)
  • 1 tbsp of fresh ginger, finely chopped or grated
  • 2 tsp of ground coriander powder (I grind mine freshly in a coffee/spice grinder)
  • 1/2 tsp of turmeric powder
  • 1 cup of soaked, washed and rinsed Split Moong Dhal (I buy mine from Santos Organics!)*
  • 1 tiny pinch of pure asafoetida powder (this will add a lovely flavour, 100% optional though!)
  • 1.5 litres of filtered boiling hot water for cooking
  • 1/2 tsp ground black pepper
  • 2 tsp of pure himalayan salt or good quality sea salt
  • Coconut yoghurt of your choice to garnish, (make sure it is sugar-free! Read the label.)
  • Some fresh slices of lemon
  • Fresh seasonal greens to garnish; lemon sorrel, coriander, rocket, whatever you’re loving! :)
  • Your loving energy!

*To soak your Split Moong Dhal: Soaking allows enzyme inhibitors and gases present in legumes to be released, making the lentils easier to digest. Cover the lentils in a bowl of water and let sit for a minimum of 30mins, or for a few hours during the day. Once soaked, the lentils will have expanded/swollen. Take your lentils to the sink, and pour them into a strainer to give a thorough wash and rinse under cool water 3-4 times until they feel clean and well rinsed in your eyes. Sit the lentils aside, allowing the water to drain away and Voila, your lentils are now soaked and ready to go into the recipe.

(*Note: if you find that you only have powdered spices or only whole, you can exchange whole spices for powders and visa versa! It will just change the texture and flavour of the meal slightly!)

Creation process:

  1. Take a medium-large saucepan, add your coonut oil and place on a medium heat until coconut oil is warmed (or melted if it’s cold where you!)
  2. Add your cumin seeds and fennel seeds to the oil and using a wooden spoon, stir to toast the seeds, allowing the potent oils to be released into the oil.
  3. Add your chopped onion (optional), fresh ginger, coriander powder, turmeric powder and Asafoetida – and stir to combine the spices with the fresh onion and ginger until the onion softens and it feels well ‘toasted’.
  4. Add your soaked, washed and strained Split Moong Dhal to the pot and stir vigorously to mix the lentils with the spicey mix on the bottom. Stir for 3-5 minutes or until you feel the lentils are well toasted and starting to stick to the bottom of the pot.
  5. Add your boiling water (stand back for this as the oil and water can ‘spit’ at each other) then stir the water into the dhal.
  6. Turn up the heat to high and boil for 20 minutes, stirring regularly (adding your LOVE) and ensuring a nice even distribution of heat in the pot.
  7. Now you can add your back pepper and salt, place the lid on and reduce the heat to a simmer. Continue to simmer and stir for another 5 minutes, then turn the heat off and let sit with the lid on for 5minutes.
  8. You will know your dhal is cooked when it has reached a smooth soupy consistency (try adding more water if you feel it looks too thick at any point) and the lentils are no longer separate, they have become ‘one’ with each other! So spiritual indeed! :)
  9. When you are ready to serve your beautiful Dhal, scoop the desired amount into a bowl, add a dollop of your favourite coconut yoghurt, a sprinkle of black pepper, squeeze of fresh lemon and some freshly chopped leafy greens or herbs!
  10. Finally, before eating, take 3 deep breathes, say a quite inner prayer of gratitude and enjoy savouring each mouthful of this dhaaalicious easy to digest Ayurvedic savoury breakfast!

Enjoy this recipe and may your breakfasts be delicious, or should I say, dhaaalllicious for ever more!

 

x Lorien

Ayurvedic Split Moong Bean Breakfast Dhal Recipe

Ayurvedic Rituals to Cultivate Self-Love!

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Photo of Lorien Wadron, taken by Shatanu Starick

“It is through the alignment of the body that I discovered the alignment of my mind, self, and intelligence.” ~ B.K.S. Iyengar

To have love to share, we first must cultivate a juicy bank account of love inside of ourselves.

Sometimes this is easier said than done as when there are a million things to be done, children to feed, emails to respond to, appointments to fit in and a plethora of other activities surrounding your day-to-day routine, it can sometimes feel impossible to make time for self not to mention the practice of some juicy daily self-love & care.

This is where the power of setting yourself up with a few simple daily ‘Rituals’ to support you, your yoga practice and your self-love bank account – can make your life a whole lot easier and more delicious!

There is no limit to the amount of daily rituals you can seamlessly weave into your day. You most likely already have a whole bunch such as showering, brushing your teeth and making your morning cup of tea, coffee or green smoothie.

Rituals are magical as they allow us to honour what is sacred. Devoting 10-20 mins of your time morning and night to some sacred ‘you’ time is all it takes. Your body is a sacred temple. When you love your body, it will love you back ten fold.

5 Ayurvedic Rituals for cultivating more self-love on a daily basis

1. The 7 minute Morning Self-love Massage – warm a small bottle of cold pressed black sesame oil or coconut oil up in hot water and massage your whole body for 5-10 minutes before having a shower to move your lymphatic system, boost your immune system, hydrate your skin and give your beautiful body some juicy self care and love.

2. Daily Devotion – Nourish your mind and spirit daily with stillness, surrender and connection. A daily practice of your own form of prayer and meditation is nourishing for your inner self.

3. Create your day – set intentions at the start of each day to create a context for your day that inspires you. We attract what we put out. Start your day with clarity and focus for your body, mind and spirit.

4. Massage your feet – make a habit of massaging your feet with an organic non-toxic body cream, body butter or sesame oil each night before bed. The reflex points in the feet have the power to relax your whole nervous system, which leads to a deeper sleep and soft beautiful feet!

5. Journal + let go, daily! – mental digestion is just as important as physical digestion. Create a habit of writing your thoughts down, expressing your feelings and reflecting on the day before you go to bed. This practice is powerful for cultivating self-love and receiving guidance that will assist you and prevent stress from building up.

Happy nourishing and self-loving!

x Lorien

Wholefood Hazelnut Carob Dream Recipe – The best Chocolate Milk ever!

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If you’ve been following me for a while, you may know that I have a major soft spot for Carob that goes back to childhood! It was the ‘chocolate’ of choice that my Mum would buy for me, and amazingly enough the wholefood ingredient of Carob itself is still one of my favourite creamy, sweet wholesome foods when I feel like a treat!

So, what exactly is Carob?  Besides being one of the most delicious earthy flavours/foods on earth, it is a legume ~ a bean that grows on a tree and is native to the Mediteranean and The Middle East. It grows in Australia among other dry warm climates and is one of the only known trees that can withstand severe drought without dying. It is a hearty, strong and resilent tree!

Being a legume, Carob is quite high in plant based protein, making it a great ingredient for Vegans and Vegetarians to incorporate into home-cooked recipes for extra oomph. Aside from it being nutritious, Carob is naturally sweet and creamy and when the bean is roasted and made into a powder, it is the perfect subsitute to Cacao or regular Cocoa powder for making Chocolate. It can even be a great substitute for sugar, as it has such a beautiful natural sweet taste.

Do you or your kids love Chocolate Milk, but want a healthier, cleaner, more nutritious option?

Well my friends, I have just the thing for you!

Hazelnut Carob Dream ~ aka: the best Chocolate Milk ever! 

It’s super simple to make, will keep in the fridge for 2-3 days after making and requires only four ingredients.

Ingredients:

  • 2 cups of soaked hazelnuts
  • 1/4 tsp of sea salt
  • 2 heaped tblsp of roasted carob powder
  • 4 cups of water (filtered water or spring water)
  • *a piece of cheese cloth or a nut-milk bag for straining the milk once blended. (Ask your local health food shop, most shops stock these bags.)

To make this delicious milk follow the following simple steps:

  1. Add soaked hazelnuts to your blender
  2. Add water
  3. Add sea salt
  4. Now blend on high speed for 2-3 mins
  5. Place your cheese cloth or nut bag over a large jar or jug.
  6. Pour the contents of the blender into the bag/cloth and strain out the fibre, so you just have the milk in the jar/jug.
  7. Once strained, place the solids to the side (you can reuse these in another recipe or compost them.)
  8. Next add the milk back into your blender to ‘Carob-ify’ it! :) Add your roasted carob powder and blend for 2-3 mins until blended and smooth.
  9. Next pour into a clean glass bottle or jar and drink or store in the fridge for when you feel like a smooth creamy snack!

Voila! So simple SOOOO and easy!!  Try this at home!

Nourishing, creamy, healthy and delicious.

Enjoy!!

With love and wishes of goodness to you and your family!

x Lorien

Simple Ayurvedic Split Moong Veggie Dhal!

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Ayurvedic Dhal and Rice Picnic

Simple Ayurvedic Split Moong Veggie Dhal with handfuls of fresh coriander!

A dhhaaalicious simple, easy and oh so yummy meal to make for friends, family and loved ones for a non-traditional Christmas lunch or dinner that will nourish your belly and warm hearts!

Split moong is a staple in any Ayurvedic Kitchen and can be made into Dhal like this one here or ‘Kitchari’, by simply cooking the rice and split moong together in the 1 pot, (which is the recipe you’ll find inside my E-book.)

I’ll let you in on a little secret, …the cooking process for making Kitchari and Dhal is virtually the same, Dhal is just made without the rice! 

It’s mostly steamy hot, beachy balmy summer days here in Australia for Christmas, there certainly isn’t much snow falling however whether you’re in the tropics or in a winter wonderland right now… This light and nourishing clean wholesome Dhal will likely hit the spot (and the ingredients are super affordable, which is certaintly a bonus this time of year!)

Yum! Share the dhalll love this festive season! :)  Everything tastes more delicious and nutritious when shared!

Simple Ayurvedic Split Moong Veggie Dhal Recipe       

Ingredients: 

  • 1 cup split moong beans soaked for 1 hour and strained
  • 5 cups boiling water from the kettle
  • 1 tbsp of coconut oil
  • 1 tsp cumin seeds
  • 1 tsp whole coriander seeds
  • 1/4 tsp fennel seeds
  • 1 tsp finely chopped ginger
  • 1/2 tsp turmeric powder
  • 1 tsp sea salt
  • A few cracks of black pepper
  • 1/2 cup finely chopped fresh coriander (or more!)
  • 1/2 cup of diced and skinned pumpkin
  • 1/2 cup of diced carrots
  • Spoons of your LOVE!

Method:

  1. Warm  coconut oil in a saucepan on medium heat then add dry spices; cumin, coriander and fennel seeds. Stir to lightly toast the spices for 2-3 minutes or until they start to sizzle.
  2. Add fresh ginger and turmeric powder. Sauté for 2-3 minutes.
  3. Add the split moong beans and ‘toast’ by stirring the moong into the spices before adding any water.
  4. Next add the chopped pumpkin and carrot. Stir the vegies with the lentils for 3-4 minutes or a bit longer, you’ll know it’s time to add water when the lentils start to get sticky on the bottom of the pot.
  5. Immediately pour your boiling water into the pot at this stage to prevent sticking and bring to the boil for approx 10 minutes.
  6. Add sea salt and black pepper. Stir continuously to bring out the creaminess of the lentils and the veggies.
  7. Turn heat down to medium and simmer with the lid on for approx 20 minutes or until the lentils and veggies become smooth, soft, ‘dhaly’ and creamy.
  8. Once cooked add a generous handful of freshly chopped coriander and stir into the dhal. Serve with a side of steamed basmati or brown rice, a generous garnish of fresh coriander and a squeeze of lemon for extra digestive goodness and tang!
  9. Voila! So easy, so creamy, so dhaaalicious and tummy nourishing!

Enjoy the recipe for this scrumptious dhal and make sure you share the

#wholesomelovinggoodness

by tagging me in your dhaaaalicious photo’s!

Merry Christmas and oodles of love and joy to you and all your loved ones for the holidays! 

x  Lorien 

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Ayurvedic Cookies – Heavenly Muesli-Crunch Cookies (Sugar-free!)

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Organic Home-made Sugar-free Muesli Crunch Cookies!

This recipe has been blowing my mind and deeply exciting my tastebuds and senses since I first made and intuitively put together a batch of these delicious cookies a week ago!

They are super simple, require no processed sweetener (not even beloved maple!). They are a great wholesome treat to have on hand for afternoon tea, a snack at work, the kid’s lunchbox’s and or any other excuse you can make in your day to open the cookie jar and sit down with one of these amazing treats in your mouth!

…Okay, enough cookie-talk, let’s get to the cookie-cooking!

wholesome ayurvedic sugar free cookie recipe!

Wholesome Ayurvedic

Heavenly Muesli-Crunch Cookies!

(sugar-free, nut-free, gluten-free*, vegan friendly)

Ingredients:

  • 2.5 cups of organic oats*
  • 1 cup of organic sunflower seeds
  • 1 cup of organic pumpkin seeds
  • 4 tablespoons of organic cinnamon powder
  • 2 tablespoons of organic cardamon powder (or seeds)
  • 1 tsp of fennel seeds 
  • 1/2 tsp of fine organic sea salt
  • 200ml of home-made organic melted ghee or coconut oil
  • 20 organic dried ‘desert’ dates soaked, de-pitted and mashed into a puree or blended. 
  • 1 tsp of organic pure vanilla essence
  • your love! 

* Note: If you are celiac, use ‘gluten-free un-contaminated oats‘.

Creation process:

**Pre-heat your oven to 175 degrees Celsius for 20 minutes while you prepare your cookie mix.

  1. Place all dry ingredients; oats, sunflower seeds, pumpkin seeds, cinnamon powder, cardamon powder & sea salt into a large mixing bowl.
  2. Prepare your dates: take the pits out of the dates and place dates in a medium bowl. Cover dates in hot water and let soften for 3-4 minutes. Once dates are soft, remove the water and mash with a fork or blend in a food processor to make a date puree. (It’s ok to leave some chunks!) Add the date puree to the dry mix of oats and seeds.
  3. Now melt your ghee or coconut oil and stir into the dry mix with the dates.
  4. Add vanilla essence and stir with a wooden spoon or clean hands until the wet and dry ingredients have mixed well together and your happy with the consistency.
  5. Take some melted ghee or coconut oil and oil your baking tray or use a sheet of baking paper.
  6. Take a small piece of cookie mix and roll into a ball in your hands then flatten with the palms of your hand to create a circular cookie shape.
  7. Place your tray of cookies in the oven and bake for approx 30 minutes or until golden brown.
  8. Take them out once they’re done and let them cool before stacking them in your favourite cookie jar or container!

Voila! Your cookies are now ready for your nourishing pleasure! Yum!! :) 

If you loved this recipe – share the love by sharing the recipe link below with your friends via facebook! 

Happy wholesome cookie munching friends!

x Lorien

Organic Ayurvedic Sugar free Muesli Crunch Cookies!

Simple Ayurveda in the Kitchen E-book is here!!

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Simple Ayurveda in the Kitchen ebook by Lorien Waldron available now!

Special Announcement & Hooray!!!

Today’s the day I have been dreaming about, since beginning to write this e-book 3 and a half years ago. 

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I am beyond excited to finally be able to share the beauty of Simple Ayurveda in the Kitchen with you, no matter where in the world you are. 

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This book is a practical guide to living in balance and in harmony with your true nature, based on the wise and practical science & art of Ayurvedic Medicine, organic whole food nutrition & my own life experience of  practically applying this way of wholesome nourished living with ease.

It’s all about being empowered, confident & creative in the Kitchen! 

There are 108 pages of colour, inspiration, empowerment and support to guide you and be a wholesome friend in your kitchen!  

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These staple recipes will nourish you, inspire you, and be a foundation for your cooking legacy.

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…I’m so excited, and grateful for the opportunity in life to put this bundle of love and goodness together for you – it’s a dream come true! 

With love,

x Lorien 

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I am clear – Ayurvedic Moong Bean Soup Recipe

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During my last trip to India I literally lived off Moong Bean soup! It was the staple meal served during my pancha-karma (ayurveda cleanse of the entire body) and even though it is virtually all I ate for two weeks, I still loved it. Yep, every single mouthful, even after 2 weeks!

This recipe has vegetables in it however you can also make this soup with no veggies – as a super simple cleansing soup that is perfect for recovering from illness, resetting your digestive fire (agni) and getting your inner flame burning bright once again.

Moong bean soup blog post recipe

{Recipe from my recipe eBook coming soon!} 

Ingredients: 

*Soak moon beans over night then rinse before cooking.

  • 2 cup whole moong beans
  • 1 tbsp ghee or coconut oil
  • 2 tsp cumin seeds
  • 1 tsp coriander seeds
  • Pinch of fennel seeds
  • 1 tsp fresh ginger, finely chopped
  • 1 small red onion
  • 1 clove fresh garlic
  • 1 tsp turmeric powder
  • 1 cup chopped green beans
  • 1 cup chopped zucchini
  • 1 tsp sea salt
  • A few cracks of black pepper
  • 1 cup fresh coriander, finely chopped
  • 2 litre’s of boiling water from the kettle

Creation process:

  1. Warm ghee or coconut oil in your pot and add dry spices; cumin, coriander and fennel seeds. Stir to lightly to toast the spices for 2-3 minutes until they start to sizzle.
  2. Add fresh ginger, onion, garlic and turmeric powder. Sauté for 2-3 minutes until the onion becomes soft.
  3. Add soaked moong beans, freshly chopped green beans and zucchini. Stir for 3-5 minutes to sauté the moong beans and vegetables with the spices.
  4. Add 2 litres of boiling water from the kettle, 1 tsp of sea salt, a few cracks of black pepper and a handful of fresh coriander. Place the lid on and boil for 10 minutes then turn the heat down and simmer for 15 minutes until moong beans and vegetables are soft. Serve with a garnish of fresh coriander and a few cracks of black pepper.

Whole Moong Beans- Blog post small

photography: Shantanu Starick 

Yum, yum yum! 

The possibilities of what you can make with Moon beans are endless…

May this soup recipe inspire you in the kitchen and nourish you from the inside out!

 Eat soup and shine and your light in the world! 

x Love, Lorien 

An Online Ayurveda Summit! So exciting!

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Hello beautiful ones!

Ayurveda is a sacred beautiful science that looks at health from a holistic perspective – dealing with you as a whole being acknowledging your body, mind and spirit as being important equal factors that need nurturing and attention.

This science is vast, expansive, endlessly wise and deeply nourishing… deeply!

There a many great teachers of Ayurveda in the world, however sometimes it can be hard to know where to start when you want to begin learning, growing, understanding and delving into the magic (and yumminess within) that ayurvedic medicine has to offer.

I am often asked what books or teachers I recommend to study with. I feel it is a very personal, individual journey and that finding the right teacher/mentors to suit you as an individual is vital in that learning process. Trust your intuition and see who you are drawn too.

The first book on Ayurveda I ever read (and still love to open up and read to this day) is a beautiful little book by an incredible Doctor and teacher, Dr. Vasant Lad. I have admired and devoured Dr.Lad’s writing for years now… his text books are incredible and everything of his that I’ve ever read, watched or listened to has inspired me deeply.

If you want to know where to start on your Ayurvedic journey, I highly recommend his book; “Ayurveda: The Science of Life”. It’s an easy, inspiring and beautiful read.

There are many, many other great teachers and Doctors who I have sat with, listened too, watched, marvelled at and read.

Coming up this week – starting tomorrow is a super exciting and great event happening online – globally called The Ayurveda Summit.

A bunch of the most inspiring, wise and experienced Ayurvedic practitioners and Doctors are presenting over the Summit that goes for the next week and all the talks can be streamed online for free!

I just found out about this great even happening and for the love of Ayurveda – I just had to post about it to let you know incase you would love to tap into what they have on offer.

The link to register for this amazing free event is here – click below and prepare a nice cup of warm turmeric chai (recipe on my blog!) and sit back to receive the goodness on offer. :)

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{Click this link to register for this amazing online event}

Dr.Vasant Lad (one of my Ayurvedic hero’s!) is presenting a talk during the summit along with one of my current teachers in Ayurvedic Digestion & Nutrition, John Immel from Joyful Belly Ayurveda, Dr.Robert Svoboda (amazing), Dr.Cladia Welch (incredible) and many many more super Ayurveda wise men and women!

Ayurveda is so magical. I personally fall in love with the wisdom and beauty present within Ayurveda more and more each day… and I started off head over heals (over 10 years ago now!) …the love is still growing, the inspiration is still dripping from my wholesome kitchen walls and …well, only God knows where this sacred, divine, nourishing and inspiring love affair with the knowledge and science of life will grow to as the love continues to grow… :) This science is endless – infinite and goes straight to the core of why we are here, what we are doing, our purpose, our health, wealth, love, relationships, food, nutrition and connection to the divine.

Perhaps we will share in some virtual sips of chai from our cosy homes during the next week of the Summit… :) Enjoy if you get to tap in and listen.

P.S. I have some juicy exciting ‘Wholesome Loving Goodness’ news for you real soon and a free webinar coming up that I will be announcing soon where we can sip chai together and talk all things digestion, ayurvedic cooking, nutrition, self-love, health, lifestyle and soul ! Keep your eye on your inbox! :)

Much love! :)

x Lorien

Rainy Day Hot Chocolate Cravings & the Simple Solution! :)

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Wholesome Vegan Rainy Day Hot Chocolate in a earthy hand made cup!

It is raining today and this cold change has got me craving a warm hot chocolate ~ though not just any kind of hot chocolate from a café will do. I want something real, smooth, creamy and chocolaty!

I got the inspiration while I was out and about picking something up from the post office… I could have orderd a hot choc from the local café and I didn’t… I wanted to alcehmise my own delicious intuitive brew at home so I asked my hot choc urge to be patient until I got home and this is what I came up with – and it’s deeelicious, scrumptious, smooth, creamy, chocolatey and naturally sweet (with love!) – nothing else added!

Enjoy this cosy, warming, sugar-free, beverage to fulfil your secret (or not so secret) rainy day hot choc fantasies!

You will need:

  • 1 cup of your choice of milk (coconut milk, almond milk, rice milk or unhomogenised dairy)
  • 1 tbsp dark carob powder
  • 1 tsp raw cacao powder
  • ½ tsp Ceylon cinnamon powder
  • Your juicy, creative hot chocalicious love!

To Brew: Pour your milk into a pot and add carob, cacao and cinnamon. Stir with a small whisk to blend powders together nicely or use a spoon or fork. Bring to a gently bubbling boil until your chocy drink gets a little frothy (frothy is good!) then turn it off, find your favourite mug, get your blanky, a relaxing – sumptuous song to listen to (like Sade) and sit… and sip… and drink your uber smooth, creamy, wholesome and real divine home made hot choc and think of how fun it was to make your own brew!  Yum!

Enjoy!

For more recipe join my mailing list on the right (look for the cardamon pods!) and stay tuned for the release of my first ever recipe ebook that will be dancing into a kitchen near you soon!

x Lorien