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

The Sacred & Delicious Food List
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

While you wait for the book, enjoy reading the monthly updates on our blog,
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one of the world’s leading Ayurvedic masters, Vaidya Smita Naram.

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Zucchini Soup in 20 Minutes or Less

If you like zucchini, you will love Creamy Zucchini Soup. This tasty soup will help you make an easeful transition from summer to fall. And another thing about this dish that is great is that it takes no more than 20 minutes to make, start to finish!


During September and October, and even into November in some places, zucchini is being harvested before the first big frost. As the nights are getting cooler in many parts of the country, this warm, gingery vegetable soup is a perfect accompaniment to a veggie burger, a pasta entrée, or a sweet potato stuffed with black beans! As cold and flu season approaches, one way to keep your immune system strong is to eat hot soups spiced with fresh ginger.


Ginger is one of the key medicinal herbs used in Ayurveda. Ginger is excellent for the digestion, as it increases agni, the body’s digestive power. It also clears ama (toxins) and is anti-inflammatory. In addition, ginger supports the lungs and helps clear phlegm from coughs and colds. Clearly, cooking food with fresh ginger has many health benefits, and the spice has just enough heat to give many dishes a needed flavor boost.


I can understand why some readers will want to replace almond milk in this dish with dairy—whether that means whole milk or a few tablespoons of cream. However, I wouldn’t advise this for anyone who suffers from seasonal allergies. Dairy will increase mucus, so keep this in mind as you plan your shopping list!


Welcome autumn into your homes with this quick and easy Creamy Zucchini Soup!





Preparation Time: 20 minutes or less
Serves 4 to 6


This soup is best when made with a homemade stock. (If you use a boxed stock, you’ll want to taste the soup before adding more salt as indicated in the ingredients list.) This dish is even more delicious with fresh almond milk, if you happen to own a Vitamix or another professional grade blender and can make your own.

1 large leek
2 tablespoons ghee or olive oil
4 large zucchini (8 cups sliced)
4 cups Easy Vegetable Soup Stock
1 tablespoon fresh dill, plus some for garnish
2 teaspoons grated fresh ginger
1 cup plain unsweetened almond milk
2 teaspoons Light Grey Celtic Sea Salt


1. Wash and slice the leek. Cook the leek slices in the ghee or oil in a 5- or 6-quart soup pot over a medium heat, stirring occasionally.


2. Wash and thinly slice the zucchini. (You can use a food processor, if you have one.) Once the leeks have turned golden, add the zucchini to the pot. Cover the veggies with stock and bring to a boil. Adjust the heat and simmer for 5 minutes or until the zucchini is tender.


3. Add the dill, ginger, and almond milk. Add salt or more dill to taste. Serve immediately with fresh dill for garnish.

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