3 recipes for Ayurveda Beginners


I’ve been a pescatarian for almost 2 years now and as I go deeper into my yoga philosophy and the way I see life, I have been investigating ways to balance and heal my body with food.  The reasons that I decided not to eat meat protein is mostly for digestive reasons, at least at first. I liked the taste of meat. But over time the environmental factors played a role in my decision to stick to eating mostly salmon, whole grains, fruits and vegetables. I’m not a vegan and I’m not necessarily strict about Ayurvedic foods because they are all so expensive. As I learn how to make more foods from scratch and find all the time to do that  – I find that it takes an abundant amount of research, resources and time. And I think that’s the main reason people aren’t into this way of eating. Convenience has become the source of our laziness in health and wellness. I’m developing my mindset over time to become more aware of what I put in my body. It’s hard to go cold turkey on convenience, especially in western nations. When you walk into a grocery store – everything is neatly packaged for you to grab and go. I’ve found myself looking at prices of groceries 6 months post pandemic and I get sticker shock. The fact that a disturbing people are overweight, obese, and have a number of diseases which lead into a reliance on pharmaceutical drugs as bandaid in western countries is an indication that we are not eating what we should be, we are stressed and have addition to convenience in our lifestyles. 

Ayurveda is an ancient science that means the art of living wisely, as it empowers people to make choices that nurture and sustain the body and mind for optimal wellness. This science is considered to be the oldest comprehensive system of medicine in the world, dating back to 7000 BCE and originated in the western Himalayas.  The act of awareness of what we put into our bodies is what activates this healing power with food. Food has nutrients that are powerful for activation of digestion. Digestion is the process of what enters in to our body and what is discarded. So it makes sense that some foods go right through our system without making any real contribution to our body. This is when you might feel discomfort, bloated or emotionally affected. Over time you may start to notice that you’re fatigued, get headaches or disease can appear either through the stress that’s being put on your body from internal or external factors and genetics. Ayurveda is an extensive topic so if you’d like to learn more, here are a few of my favorite website to investigate. 

2 Beginner Recipes in Ayurvedic Cooking 


Ghee is one of the most important foods in Ayurvedic cooking. It’s another name for clarified butter. You can buy this at stores already made but the cheapest option is to make it yourself. I found a jar of Ghee for over $11 but when you guy organic grass fed unsalted butter – it’s significantly cheaper. 

Ghee is prepared by a simple process of clarifying butter by cooking off the casein proteins and fat solids to produce a healthy fat. Ghee helps to cultivate the underlying power of immunity and rejuvenation (ojas), while delivering unique enzymes that stimulate your digestive power. 

Makes 1-2 cups

Prep time: 10 minutes

Cook time: 15 minutes

1 lb of pure unsalted butter

1) Melt the butter in a medium saucepan over medium heat. Bring to a boil, then reduce the heat to medium-low. 

2) The ghee will foam and gurgle as it releases steam. Once it goes quiet, reduce the heat to low. With a wooden spoon, being careful not to stir the butter, gently push the foam away from the top of the butter. If the butter is transparent to the bottom, the ghee is done. Otherwise, let it cook another minute or two. 

3) Line a fine-mesh stainer with a cheesecloth (I only used cheesecloth that was doubled). Pour the ghee through the strainer into a clean glass jar. Discard the cheesecloth. Allow the ghee to cool, and secure the jar with an airtight lid. 

Storage Tip – keep unrefrigerated in a tightly sealed glass jar. Always use a clean utensil. Ghee will keep indefinitely as long as it doesn’t become contaminated. 

Autumn Spice Blend

Prep Time: 5 minutes

1 tbs ground ginger

1 tbs ground fenugreek or methi powder

2 tsp ground cardamom 

1 tsp freshly grated nutmeg

Put the ginger, fenugreek, cinnamon, cardamom and nutmeg in a glass jar, cover tightly with a lid and shake to blend. Store in a cool dry place. 

Ginger, Lemon, Mint, Honey Tea

Pungent, sour, sweet, and warm – this tea is as medicinal as it is comforting. To keep your immune system strong – this is a great beverage to drink daily. 

Peal the ginger root and slice into chunks. Put in a pot with hot water and bring to a boil – then reduce to low and simmer for 10 minutes. Turn off the heat and let stand for another 5 minutes to soak the ginger into the water. 

Stir in the lemon and honey and add mint if you like. 

Ginger is known for it’s capacity to warm, heal, nurture and restore. Fresh ginger is hotter than powdered ginger but if you don’t have fresh – you can use powdered (stir in 1/2 tsp or at your discretion). 


Ayurvedic Tea

All of these recipes are from Ayurveda Cooking for Beginners, by Laura Plumb

Ayurveda Book Laura Plumb

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The driving force behind AJ.life is committed world nomad Angie Johnson. Her energy goes into creating opportunities for self-awareness and personal growth in everything she does. She uses her education and experience in psychology and coaching to develop tools for connecting mind, body, and total way of being to life purpose.

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