Summer has not moved on (yet)...and other than AC, we need to eat light, cooling foods. Mung beans are super-food in Eastern medicine, being cool & sweet in nature, they are used to clear heat and relieve summer-heat, remove toxicity and promote urination. From modern medicine point of view, they’re good for lowering blood pressure, cholesterol, calming the nerves, diabetes and weight loss. In addition, they are a rich source of protein, fiber, folate, manganese, Vitamin K an

It's the peak of the Bok Choy season. Here’s a recipe that takes MAX 5 minutes. Bok Choy is filled with Vitamin A, C, K, B6, folate, Calcium, Potassium and fiber. It’s cooling and drying according to TCM Nutrition - still perfect for hot & humid autumn. Ingredients: 2-3 Bok Choy bunches 1 String Beans bunch 1-2 Garlic cloves, cut 1cm Ginger, freshly grated 1 Lemon, freshly squeezed Soy sauce Handful Pumpkin seeds How to? 1. To a wok, add the garlic, Bok Choy, beans, ginge

Perfect in nourishing our body and blood Calming the heart Lubricating the intestines, for those who suffer from constipation. Okra also lubricates the lungs, for those suffering from dry cough I served it with my favorite super-grain Millet. Can be replaced by whichever you prefer. Ingredients: 3 shallots 3-4 beets, cut into cubes 12-15 fresh okra (Lady Finger) pods, trim off the top of the pod Curry Powder (any type you like – Mild to Wild, Thai-Indian-Cambodian) ½ gin

The current season is characterized by dry and cold winds. This spread is made from nurturing ingredients (such as beets and sesame...

Spring comes summer and there’s plenty of greens and colorful veggies to eat. Here's a recipe in two versions that take approx. 10...

Colorful and refreshing, without too much salt or acidity, this is a dish that warms the body in moderation and nourishes the brain and is therefore suitable for both hot summer days or for activities that require concentration and learning. Recipe provided by my dear friend Irit Aish - Ayurveda Consultant What's in it? (for 4): 2-3 fresh broccoli cut into small flowers (~3 cups) ½ small red cabbage cut into cubes 2 tablespoons olive oil ½ teaspoon salt For dressing: 1 wh