CATEGORY ARCHIVE: recipes
Homemade granola recipe | the practice kitchen
Granola can incorporate so many different ingredients – flexing to be ‘regular’ or create a more specific taste profile. It’s almost always gluten free. And, with so many ways to add a sweet taste, you never need refined sugars.
This recipe gives a … (read more)
If you’ve had the privilege of visiting India you’ll no doubt have been offered the local version of bread – chapatis.
A chapati is a very simple food made, in its basic form, using only flour and water. Despite its simplicity, chapatis are one of the most nutritious side orders … (read more)
Mono & Di-glycerides, Sodium Stearoyl Lactylate (SSL), Diacetyl Esters of Tartaric Acid (DATEM), Calcium propionate, Ammonium sulfate, Monocalcium phosphate
This is a list of the typical ingredients you will find in a store bought loaf of bread. Appetizing? If not, here’s a simple recipe that you can use to bake … (read more)
According to Ayurveda, ghee is the most beneficial and balancing oil available to us. If you’re wondering why that is the case, read this to get the skinny on this wholesome fat.
Unfortunately, ghee is relatively expensive and can’t be found in most supermarkets. What can be found in most … (read more)
The answer to this question:
Which oil should I use for cooking?
contains a degree of complexity because it requires some understanding of the chemical nature of oils along with an understanding of how oils are manufactured. However, if you’re just looking for the answer without the background… ghee and … (read more)
Ayurvedic science is not a big supporter of replacing real food with faux products (fake meats, fake milk, etc). This is mostly due to the amount of processing that occurs when food is modified to create a texture or taste that is not natural for that food.
However, when the … (read more)
The beauty of home cooking is that you always know exactly what went into your food – if it’s in there, it’s because you put it there. But it’s not just peace of mind when it comes to ingredients, we can also be sure of the methods used in the … (read more)
My Ayurvedic constitution is part Kapha and as such I drink rice milk as an alternative to cow’s milk. Rice milk is lighter in nature and less oily than cow’s milk, pacifying the tendency for Kapha to congest.
Unfortunately, there’s a recent trend to over-think the nutrition of food … (read more)