I love the bright notes of citrus in this spring salad, loaded with liver cleansing barley. Perfect for balancing out increased kapha that comes along with the season. You can prepare the entire thing while the barley cooks, then just combine it all for a delicious lunch.

This is my absolute favorite dal recipe, packed with flavor and different textures.

This one skillet take on Nicoise comes together in no time and packs a nutritional punch with the nutrient dense farro as its base. You can dice the shallots while the pan heats up and then prep the rest as the farro simmers. Super easy for a great weeknight dinner.

This flavorful salad is a powerhouse for inner spring cleaning. Kale is a fabulous bitter, combined with the astringency and warmth of quinoa, you'll want to eat it all spring long.

I love Kabocha Squash in this recipe for its rich creaminess, but you can also use Buttnernut if Kabocha isn't available. Either way, it's a delicious, easy and grounding meal with my special 6 Taste Spice Blend.

People are always looking for quick and easy recipes, especially for breakfast when they may not have much time. This one is perfect for those cold and dry winter mornings and will pacify aggravated Vata. It's warm, easy, nourishing, super tasty and is ready in under 10 minutes.

I learned to make Hoppin' John when I lived in Virginia and fell in love with the annual tradition. This veggie version is still full of flavor and a tasty way to bring luck your way.

This is the perfect recipe for breakfast or lunch after shoveling all that snow. Warm, nurturing and full of nutrients, the recipe is for one serving but is easily customizable and ready to serve in a snap.

This fall salad is warm and comforting with the backdrop of roasted cabbage highlighted with the uplifting zing of an easy citrus vinaigrette.

Autumn spice blend for balancing Vata. Use it on roasted veggies, in soups, and more!

Have a lot of rhubarb you’d like to enjoy before the season ends? Try this easy Rhubarb Chutney that adds the perfect flavor punch to any main dish, or even as a dip.

With an Instant Pot, this nourishing Split Pea Soup with Mushroom Bacon whips up on just about 30 minutes.

This healing dish from India is my go-to when my body is feeling off. It's comforting, easy to digest and so delicious.

Got zucchini? Who doesn't this time of year? This is a super tasty, light, and fresh way to get it in your belly. The lime is a great summer pitta cooler and softens up the zucchini making it raw-ish, but not raw, and easier to digest (not to mention delicious). The mint and rice are both cooling as well. Pumpkin seeds can be heating, so don't over do them on a hot day, but they do give a great crunch to this yummy and easy dish.

I used to make peach salsa from juicy Palisade Peaches every year, but once I delved into the waters of Ayurveda I discovered that tomatoes, as a nightshade, are rajasic, acidic and irritating to both Vata and Pitta. Bye bye peach salsa. This fun recipe makes me not miss that salsa so much, with seared peaches in an avocado salsa.

Black Lentils (urad dal) are wonderful for the kidneys and when sprouted are a complete protein. I sub them in for cooked black beans in these tacos. Sprouting the lentils neutrilizes phytic acid, similar to cooking, making them easier to digest. You could also sub in mung beans, which are a wonderfully digestible protein as well. These yummy cooling tacos are full of fiber and vitamin C.

This tasty Ayurvedic lunch whips up quickly and delivers a lot of taste using just a few ingredients.

Three easy summer recipes that are delicious and ayurvedically supportive.