The Western Ayurvedic Kitchen
Volume IV · 83 recipes · 11 sections · 4 menu weeks
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Ayurveda for Every Kitchen
Familiar dishes from the West and the East, rebuilt on Ayurvedic principles for a Sadhana oriented life.
The Eastern Ayurvedic Kitchen
Volume V · 87 recipes · 11 sections · 4 menu weeks
ExploreMenusDownload (.docx)What travels
The Western Ayurvedic Kitchen
The Eastern Ayurvedic Kitchen
Tools for your kitchen
The Western Ayurvedic Kitchen
Choose your season
Southern hemisphere: shift by six months (Autumn week = Mar–May, Winter = Jun–Aug, Spring = Sep–Nov, Summer = Dec–Feb).
Autumn
Sep – Nov (N. hemisphere) · Mar – May (S. hemisphere)
Warm, moist, oily, grounding food; sweet, sour and salty tastes; regular meal times; root vegetables, squash, apples and pears cooked with warming spices.
Winter
Dec – Feb (N. hemisphere) · Jun – Aug (S. hemisphere)
Agni is strongest in early winter: hearty stews, whole grains, pulses and nuts are well digested. From late winter, lighten towards barley, millet, pungent spices and less dairy.
Spring
Mar – May (N. hemisphere) · Sep – Nov (S. hemisphere)
Light, warm, dry food; pungent, bitter and astringent tastes; barley, millet, quinoa, legumes, asparagus and leafy greens; less dairy, sweets and heavy bread.
Summer
Jun – Aug (N. hemisphere) · Dec – Feb (S. hemisphere)
Cooling but not cold: sweet, bitter and astringent tastes; zucchini, cucumber, leafy greens, rice, coconut, mint, coriander and fennel; drinks at room temperature, never iced.
The Eastern Ayurvedic Kitchen
Choose your season
Tropical Asia: use the Summer & Monsoon week in the hot and wet seasons, the Autumn week after the monsoon, and the Winter week in the cool dry season.
Autumn
Sep – Nov (temperate Asia) · Post-monsoon (tropical Asia)
Congees with pumpkin and sweet potato; root-vegetable simmered dishes; sesame, ginger, red dates; warm broths with every meal.
Winter
Dec – Feb (temperate Asia) · Cool dry season (tropical Asia)
Hearty noodle soups, dumplings, braised tofu and adzuki; ginger and jujube teas; from late winter, lighten with daikon, buckwheat and millet.
Spring
Mar – May (temperate Asia) · Hot dry season begins (tropical Asia)
Spring greens and herbs, buckwheat soba, daikon, sprouts and light tofu dishes; less sticky rice, coconut and sweets; pungent ginger and pepper.
Summer & Monsoon
Jun – Aug (temperate Asia) · Hot & wet seasons (tropical Asia)
Mung bean, winter melon, cucumber, coconut and rice; chrysanthemum and barley teas at room temperature; less chilli, sour pickle and fried food. In the monsoon, cook everything and add ginger.