FOOD | HEALTH | SPIRITUALITY

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Welcome to Sacred & Delicious! I’d like to reward your interest with two valuable gifts:

The Sacred & Delicious Food List
and
A Complimentary Webinar with Vaidya Smita Naram

The Sacred & Delicious Food List is an addendum to the cookbook, Sacred & Delicious. Author Lisa Mitchell decided to distribute this comprehensive list of the foods through her website so that she would be able to update it more easily. These are foods found in most modern kitchens. The list organizes the foods into categories to reflect how they fit in your diet from an Ayurvedic perspective.

The free webinar with Vaidya Smita Naram that Lisa Mitchell is hosting will be held in the spring of 2019. Dr. Naram is one of India’s leading Ayurvedic pulse masters, herbal pharmacologists, and clinicians, and she has helped thousands of patients overcome serious health problems with the time-tested tools of Ayurveda. Lisa will conduct an interview with Dr. Naram about how to embrace an Ayurvedic diet and other health care approaches that have the potential to transform your health or to sustain optimal wellness. Here are some topics that will be covered:

  • Stories of people who have overcome serious health problems through modern Ayurveda— without taking pharmaceuticals
  • An in-depth discussion about how diseases take take root and evolve in the body from the perspective of Ayurveda.
  • A safe weight-loss plan that never leaves you hungry
  • Dietary recommendations to support chronic health conditions, including acid reflux, acne, headaches, back pain, perimenopause/menopause and more

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Mushroom Lentil Soup

With so much cold and flu circulating in every public place at this time of year, I started eyeing the shiitake mushrooms at the grocery store today… and then invoked the Goddess Annapurna to help me create a delicious approach to mushroom soup. This Mushroom Lentil Soup is just that—a dish that’s definitely for mushroom lovers, as it boasts a hearty amount of the immune-boosting shiitakes.

The neutral-flavored red lentils, also known as masoor dal, give the soup substance as well as protein and iron. I use a mixture of traditional Ayurvedic spices (cumin and coriander to balance agni) along with classic American herbs (rosemary and sage), which you might expect to find in a mushroom bisque. You can add a couple of tablespoons or more of wine if you wish—just a little adds a nice dimension to the flavor.

Shiitake mushrooms have been used in Asian cuisine for centuries, and today they are beloved worldwide as a somewhat expensive delicacy. Chinese and Japanese medical practitioners have always touted the immune-boosting capacity of shiitake. Ancient Ayurveda did not consider mushrooms to be food, since they classified fungi as tamasic, a quality that dulls the mind. Mushrooms, by the way, are also said to increase vata. Yet some mushrooms have been used medicinally in Ayurveda for thousands of years. Today, with much medical research demonstrating the healing power of shiitake mushrooms, many modern Ayurvedic practitioners recommend shiitake. If you have doubts about their suitability but you love mushrooms, I suggest that you see how you feel after eating them. You will know best whether or not they support your well-being.

During these cold winter days, enjoy this Mushroom Lentil Soup as a main course or side dish, and boost your immunity to the nasty viruses that are wreaking havoc this time of year!

3 Responses

  1. Linda Morse says:

    Lovely post, Lisa! This looks delicious!!

  2. Linda Lusk says:

    I made this for dinner guests and it got rave reviews! Lots of, “mmmm, this is soooo good!” comments. You made me look like a gourmet cook!