Don’t panic; sprouting from home is actually a simple and relatively low maintenance process.
As mother nature welcomes new life back into our surroundings, springtime is the ideal season for enjoying sprouts.
We can take cues from nature to understand the best ways to eat for each season. Spring is also a great time to consume bitter greens and take lighter meals (i.e. soup) to counter the heaviness of the predominant earth + water (kapha) qualities present at this time. You can easily adapt this recipe for other seasons by varying any additional vegetables and greens that you choose to incorporate!
So, suddenly the world is interested in almond milk. You can find it at most coffee shops and even the non “health food” stores carry it. As an infrequent cow's milk-drinker, I really do appreciate this increase in accessibility. Most of us have probably found ourselves roaming the grocery isle, overwhelmed by options, only to reach for the most catchy packaging -- but as you pursue the selection of almond-beverages, have you ever thought to look beyond the clever packaging and actually read the ingredient label?
This Dreamy Tahini Miso makes a great dressing for both warm & cold salads (depending on the season) and is an excellent way to easily incorporate all six tastes in a meal. It is packed with nutrients and will help alkalize the internal pH.
This is one of my absolute favorite go-to self care recipes. Kitchari is the ultimate nourishing, healing dish. It is a grounding meal to prepare during times of transition, weak immunity, personal exhaustion, sickness and cleansing. Not only is it warm & comforting, but the recipe calls for simple whole ingredients that are easy for the body to digest.