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If you’re looking for something new to stimulate your tastebuds, look no further than this Savory Spinach Soup. It can be enjoyed at room temperature during these end-of-summer weeks or warmed up on the stovetop as the cooler nights roll in.
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I can hardly wait to share this recipe for Vegan Asparagus Soup with Cashew Cream as we celebrate the official start of spring! Asparagus are the true culinary heralds of spring, and I’ve been finding plentiful, gorgeous organic asparagus in our Raleigh markets.
My most loyal readers report how much they love—and how often they cook—the first Asparagus Soup recipe from Sacred & Delicious that I published on my blog in 2017. Nonetheless, I eagerly await annual inspiration for new and creative approaches to cooking nature’s springtime bounty, as you will see on the Sacred & Delicious Blog. So, my friends, you may want to be adventurous and try another delicious way of eating asparagus soup!
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If you can’t get enough soup during the winter months, I have a delicious new recipe for you—Root Vegetable Soup, made two ways.
Readers following my blog for a long time know that sweet potatoes are my favorite root. Being somewhat of a habitual eater, I never tire of them. But even I need a change of pace from time to time, which is what inspired this recipe focused on parsnips and carrots.
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Ayurveda’s common-sense dictum is that opposite qualities balance one another—whether in the body, the mind, or the emotions. So, to quell the last of the summer heat, I call for balance and say, “Bring on the cucumbers with this lovely Cucumber and Coconut Milk Soup!”
In this yummy summer soup, the cooling power of cucumber is augmented by coconut milk, cilantro, and mint, all which cool the metabolism even further. Fresh ginger, cumin seeds, black mustard seeds, and lime all aid digestion besides being richly flavorful. They are also warming foods, which bring balance to the dish for vata and kapha types, who tend to be cold natured.
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Have I told you that I love fresh pumpkin (see Spiced Pumpkin Pound Cake)? As the holiday season moves toward its peak, what can be better than a fresh Puréed Pumpkin Soup. The markets are still filled with sugar pumpkins, the sweet edible pumpkins used for pumpkin pies and all things pumpkin.
Pumpkin, like squash, is one of the favored foods of Ayurveda because it is so easy to digest. It’s ideal for vata and pitta. For watery kapha, it’s still fine if balanced with warming spices. I’ve chosen cinnamon, cardamom, allspice and fresh ginger—
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It’s bitter cold in North Carolina and across much of the country as I write this blog—a perfect time for a wintry Vegan White Bean Soup. I’ve seasoned it with kokum as a way to introduce this fruit that is unfamiliar to most Americans, although it has been used in Ayurvedic cooking for millennia.
Dried kokum (also known as whole garcinia fruit or mangostein) is used in Indian cooking because of its sour taste. What makes kokum unusual is that, unlike other sour foods—lemon, lime, vinegar, tomato—kokum does not increase pitta’s fiery nature. If you have pitta problems and eat too much of these other sour foods, you can set yourself up for a lot of pitta maladies. These include acid indigestion and acid reflux as well as skin problems, headaches, and
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Today I offer you a different twist on a must-have traditional dish for January 1: Curried Black-Eyed Peas. In the Southern United States, to eat black-eyed peas with greens on New Year’s Day is considered a culinary talisman to bring good luck and good fortune in the coming year. Sadly, the dish is thought to have been brought to the US from West Africa through the slave trade, but it survives today as a symbol of hoped-for fortune and abundance to come—and because it’s delicious.
Although my previous black-eyed pea recipes reflect Southern cooking, I decided to add a new twist to this celebratory dish and offer you a version that reflects traditional Ayurvedic cooking through a mélange of spices. You can decide whether the dish packs a hot punch or is simply flavorful with the artful use of spices.
PrintIf you want to plan an intensely flavorful vegetarian menu for Thanksgiving, look no 
further! Today I’m sharing a recipe for Gluten-Free Millet Dressing. I’ll also point you to my sumptuous versions of traditional American holiday side dishes, which will fill your family with joy and gratitude!
Why millet? Millet is a good source of vegetarian protein. One cup of cooked millet offers 6 grams of vegetarian, gluten-free protein, which equals the protein in one egg. It’s also filling, grounding and easy to make.
Now for the rest of the menu. My famous Holiday Sweet Potatoes, topped with a pound and a half of pecans, are the eagerly awaited crown jewel of our holiday table. For a dash of freshness and color I offer this cranberry salad, a squeaky clean, upscale version of the canned stuff that used to be served when we were growing up!
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As we turn our attention from Christmas to welcoming the new year, it seems fitting to offer yet another recipe for lucky black-eyed peas. Drumroll please… for African Black-Eyed Pea Stew!
It’s the rich peanut butter and spices that make this African style of cooking black-eyed peas so delicious—though that doesn’t mean spicy hot, at least not when I make it.
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In North Carolina, we’re catching the second winter storm to paralyze much of the country this week, but we have been blessed in my house to still have electric power—making it possible to invent this divinely inspired Chickpea Stew with Almond Butter. The first reviews to come in from my husband and friends who received a gift bowl are “Wow!” and “That was really delicious! Do you have a recipe?” Yes, dear ones, I do.
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