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The Alkalizer | Coconut Water & Cardamom Elixir

ayurvedic-coconut-cardamom-drinkThis cooling, alkalizing elixir comes from ayurvedic physician, Vaidya, Lakshmidevi M. Kartha, BAMs., from Kerela, India. A quick, easy and alkalizing tonic made with two ingredients, coconut water, and cardamom. Cold infused for ten to fifteen minutes, this refreshing, aromatic drink acts as an antidote to acid. While also preventing its reoccurrence in the body and urine. An age-old recipe commonly recommended when there is indigestion or a burning sensation during urination.

The tender, young, coconut water serves as a natural cleanser with its’ diuretic, antimicrobial properties. Helping flush out infectious bacteria and keeping the body cool. The crushed cardamom pods or powder balances samana vayu, a sub-dosha located in the abdomen that governs digestion and assimilation. Cardamom, a carminative and diuretic also balances apana vayu.  Another vata sub-dosha permeating the lower abdomen area, responsible for downward movement in the body.  Including the elimination of carbon monoxide, urine, stool, etc.

The combination of these two natural ingredients acts like a gentle cleanser.  It can be enjoyed at room temperature, a few times throughout the day for two-three days.  To flush excess heat and acidity from the body. The alkalizer also makes for a tasty beverage electrolyte and mineral-rich beverage to enjoy in balance throughout the summer season. Happy drinking. Happy digesting.

Please note: excess acid in the urine or burning pee could be due to bacterial growth, a UTI— urinary tract infection. Please see a physician and get tested. This recipe can help reduce the burning sensation during urination and is not a cure for a UTI.


The Alkalizer | Coconut Water & Cardamom Elixir

  • Servings: 4
  • Difficulty: easy

Dosha: PVK
Season: Summer or when acidity is high
Qualities: Light, Liquid, Cold, Mobile, Slightly Dry, Clear
Tastes: Sweet, Pungent
What you need: a glass


  • water from 2 young, tender coconuts or 32 ounces of raw organic coconut water
  • 1 very big pinch of cardamom powder or 4 cardamom pods crushed


1. In a jug or large glass bottle mix cardamom and coconut water together. Let sit for a minimum of 15 minutes to infuse. Strain if desired before consuming (pods can be added back to remaining water if desired).

*Notes from our test kitchen:

  • a big batch can be made ahead of time. It will keep for up to 2-3 days in the refrigerator. See expiry date on coconut water bottle.
  • if making a refrigerated batch, removing the 8oz serving amount an hour before consuming.  Drink at room temperature or slightly chilled is okay.

The sole purpose of these articles is to provide information about the tradition of Ayurveda. This information is not intended for use in the diagnosis, treatment, cure or prevention of any disease. If you have any serious acute or chronic health concern, please consult a trained health professional who can fully assess your needs and address them effectively. Check with your doctor before taking herbs or using essential oils when pregnant or nursing.


Nasya | Why Cleanse & Lubricate your Nose with Oil

photo-by-Elisa-GuarnerosThe nasal cavity is considered the gateway to the brain, mind, and consciousness, according to Ayurveda. Through the nose, prana—the vital force, flows. Entering the body with every inhale, with every breath. One reason why nasya, an herbal oil based therapy, is one of five key ayurvedic cleansing and restorative therapies. Detoxifying the nose, not only keeps the respiratory pathways clear and lubricated, promoting the assimilation of prana, it also relieves sinus congestion and dryness. Two imbalances that can amplify issues with memory, nervous disorders, mental fog, emotional stress, and tension in the head, face, sinuses, jaw, throat, neck, and shoulders.

Nasya is a time-tested therapy supporting imbalances above the clavicle bone. Practiced for thousands of years in India, the herbal oil based drops improve circulation to promote clarity, and boost overall mood. Balancing prana vayu, sadhaka pitta, and tarpaka kapha. The three sub-doshas that govern inhalation, processing emotions, and lubrication.

Consisting of a face and neck massage along with steam helps open up the pathways, encourages circulation and begins to loosen accumulated mucus. After the initial preparatory steps, a few drops of oil, specifically formulated to address the individual ‘s imbalanced dosha, are gently dropped at the base of each nostril. Then taken in through inhalation to begin lubricating the nasal cavity and decongesting the breathing passages.

The oil counterbalances the dryness in the nasal cavity. Dryness is often considered, the root cause of many respiratory, allergic, inflammatory and mental/emotional conditions. Oil coats the area,  forming a protective layer from airborne irritants and pollutants. The heaviness and lubricating qualities of oil calm vata dosha. Supporting the central nervous system and imbalances associated with it.

As oil can lubricate it can also help with decongesting sinuses. Coating old, accumulated sticky or dry phlegm, lubricates the mucus, helping it to dislodge. Clearing the breathing passages for easier, longer and deeper breaths. Decongesting the sinuses enhancing cerebral circulation, relieving tension and reducing pain. With the pathways open, prana can flow and assimilate throughout the body.  The proper flow of prana, the master of all energy, as said by Dr. David Frawley, can bring about positive change not only in the body but also the mind.

Practiced for thousands of years, this time-tested therapy can be part of a panchakarma program or a stand-alone treatment.  Like neti, nasya can also be self-administered as well. Incorporated into a daily routine or dinacharya using tri-doshic or non-herbal oils to help keep the nasal cavity decongested and moist.  For those with long-term sinus issues, congestion, colds, muscular tension or experiencing high-stress, nervous disorders, nasya administered via an Ayurveda practitioner, panchakarma therapist or vadiya (Ayurveda physician) is recommended for maximum benefits.


Protection: Using oil in the nose lubricates the nasal cavity and sinuses, offering protection from the recycled air, and creating a barrier against pollen and environmental pollutants.

Breath Deeper: Nasya fosters deep inhalation by opening up the nasal passage, allowing prana to flow, aiding in relaxation, releasing stress, and clearing blocked energy.

Clear Blockages: The oil clears stagnation from dry accumulated mucous and relieves congestion, opening up the nasal passages, sharpening the sense of smell, and reactivating breathing through the nose.

Think Clearer: Because the nose serves as the gateway to the head, keeping the nasal passages well hydrated promotes mental clarity, sharpens the memory, and aids in creating emotional stability.

Relieve Dryness: Regular application of nasya oil relieves dryness, nourishes the nervous system, eases tension in the head, neck, throat, and jaw, and fosters calming, stable energy.


  1. Comfortably lay down on your back either on a bed, long couch or the floor. Then tilt your head back as far as it will go. Without the neck, feeling stressed. The aim is to have the nostrils face the ceiling. For neck support, place a small pillow beneath your neck or a rolled up towel.
  2. If desired, take a small amount of a breath free balm or a warming oil like sesame, and gently with some pressure massage the forehead, eyebrows, and sinus area (cheeks). starting inward and working your way out.  This helps prep the area, promotes circulation and loosens accumulated mucous.
  3. With your head tilted back, place 3–5 drops of nasya oil at the base of each nostril. Trying to prevent the dropper from entering the nose. This helps to keep the dropper uncontaminated.
  4. Then take a big sniff to allow the oil to enter deep into the nostrils. Lubricating and coating them. Take a couple more breaths while closing one nostril at a time.
  5. Then breath normally to allow the oil to absorb while gently massaging the nose and sinus for a couple minutes to support absorption, if desired.

Watch this demo video from our friends at Banyan Botanicals


Nasya offers support for imbalances related to prana vayu, sadhaka pitta, and tarpaka kapha—the three sub-doshas that govern inhalation, processing emotions, and lubrication. Prana is the movement, sadhaka is transformation, and tarpaka is protective nourishment. All three of these sub-doshas are important to the function of the brain. They work individually while being interconnected. When one is out of balance, the other two could be impacted and vice versa.

For example, if there is sinus congestion from excess kapha (sticky, mucous), it could hinder the flow of prana (air), causing neck stiffness or mental unclarity. Impacting our ability to concentrate or discern our thoughts. The inability to breath, smell, or sleep can lead to frustration, impacting overall mood. Nasya offers support as the therapy quickly reaches the imbalanced sub-doshas.

Prana Vayu

When prana vayu is out of balance, a person may experience anxiety, insomnia, inability to concentrate, and neurological disorders. Prana vayu is located in the cranial cavity. It moves downward and inward in the head and is responsible for inhalation and the movement of the mind, which includes our perception, sensations, feelings, thoughts, and emotions. How prana vayu flows is determined by our thoughts and it plays a role in our emotional response. If the mind has excess movement, is unstable, or there is excess dryness in the body, it can disturb the nervous system. This can impact how we breathe and, in turn, affect the flow of prana throughout our body.

Sadhaka Pitta

Sadhaka pitta is the caretaker of the heart and the seat of consciousness and resides in the brain and the heart. This sub-dosha is responsible for knowledge, understanding, and comprehension. It helps to intellectually process our thoughts, feelings, and emotions by transforming and digesting them to help prevent emotional blocks. Through the heart, it fosters compassion, understanding, and sharing the manifestations of love. When out of balance, there could be challenges with digesting thoughts and emotions, the ability to discern, overwhelming fear, anger, attachment, and difficulties related to memory.

Tarpaka Kapha

Tarpaka kapha nourishes the brain, where it is predominantly present in the white matter. It is also present in the cerebrospinal fluid which surrounds the soft brain tissue and the spinal cord. For the nerve cells, tarpaka kapha provides nourishment and fosters contentment. It is also a protective layer that lubricates the sinuses and nasal cavity. With its ability to retain and record, tarpaka kapha holds on to memories that can either protect us or, when out of balance, they can crystallize, making it challenging to shift thoughts (prana), transform emotions (pitta), or change old patterns. When out of balance, tarpaka kapha holds on to negative memories, fosters stagnation, creates congestion and dry sinuses, dulls the sense of smell, and can lead to memory loss, lethargy, sadness, and emotional instability.

Please note: Avoid nasya when pregnant, feeling ill or experiencing a sinus infection, and immediately after using a neti pot for nasal rinsing.

The sole purpose of these articles is to provide information about the tradition of Ayurveda. This information is not intended for use in the diagnosis, treatment, cure or prevention of any disease. If you have any serious acute or chronic health concern, please consult a trained health professional who can fully assess your needs and address them effectively. Check with your doctor before taking herbs or using essential oils when pregnant or nursing.

The Summer Cooler | minty, cucumber, aloe & lime elixir

chit-chaat-chai-aloe-elixirOn those summer days when no amount of water seems to quench the thirst, there’s nothing more satisfying than a refreshing, minty beverage. A glass filled with a little sweet, a little tangy, and a whole lot of cooling hydration. To rebalance the five elements, nourish the tissues, replenish electrolytes, and pacify pitta dosha. During a season where mineral depletion and heat accumulation are common imbalances, reaching for a cooling mineral-rich drink can recharge the system, while reducing internal heat.

Summertime well-being has a lot to do with the balancing the water and fire elements in the body. Staying hydrated and cool are essential practices in cultivating a balanced pitta dosha. To sustain energy levels and prevent imbalances related to dryness and heat. In a season when the body is prone to rapidly lose water and minerals, dehydration is a common imbalance. Depleting the tissues of vital nutrients and moisture. Dryness in the body can also play a role in imbalances related to blood pressure levels, the flexibility of the joints, muscles, and be one of the factors that cause heat to rise in the body.

aloe-mint-lime-cucumber-summer-drinkExcess heat not only has a drying effect, too much of the fire element can also be the source behind acid-reflux, skin imbalances—acne and boils, headaches, burning during urination, eye sensitivity, nosebleeds or angry outbursts, to name a few. In the summer months, its common for heat to accumulate in the body. Especially in the small intestine, liver, and blood. For optimal balance, reducing heat from the body is as necessary as preventing dehydration. Both go hand and hand. Together determining the quality of pitta dosha in the body.

At times, flushing out heat and replenishing minerals to support hydration can require more than water. On these occasions, an alkalizing, natural coolant is the elixir the body-mind needs. With this in mind, we curated a hydrating, aromatic elixir with all six-tastes and mineral-rich ingredients—aloe (bitter), cucumber (sweet, astringent), mint (pungent) and lime (sour) with a touch of heating honey (sweet), and rock salt (salty). To recharge the physical, emotional and mental bodies on the hottest of summer days

The primary ingredients have a gentle cleansing action, extracting heat from where it tends to accumulate—the small intestine, liver, and blood. While also having an inherently cooling energy or virya, according to Ayurveda. Without ice, they can counterbalance the heat and cool the body.  While still supporting the digestive fires. In gently cleansing, cooling and hydrating, this elixir nourishes the skin, replenishes electrolytes and alkalizes the body for that summertime glow.  Zinging up a relaxing moment after a day of fun in the sun. Happy drinking! Happy digesting!


The Summer Cooler

  • Servings: 6-8
  • Difficulty: easy-ish

Dosha: PKV* Season: Summer Qualities: Light, Cold, Clear, Moist Tastes: Sweet, Sour, Salty, Pungent, Astringent, Bitter What you need: a blender, strainer, citrus press/juicer



  • 1 aloe leaf filleted
  • 1 cup mint leaves* + 1/2 cup mint leaves
  • 1 large cucumber peeled & seeded
  • 1 cup fresh lime juice (10-12 limes)
  • 5-7 cups water*
  • a two-finger pinch of Himalayan salt or black salt
  • 1/2 cup raw, preferably local honey or raw sugar*


1. Add 1 tightly packed cup of fresh mint leaves to a bowl with 3 cups hot water. Let steep until the water cools. This step can be completed a day ahead if desired.

2. In the meantime, blend cucumber and 2 cups water until smooth. Strain to remove pulp (optional) and add the juice back into the blender. If you are not removing pulp, add the aloe, lime, salt, and honey along with cucumber and blend until smooth.

3. Then add in 1/2 a cup mint leaves and blend using the pulse mode until mint is finely chopped, but not pureed

4. In a jug, add the blended juice and mix in the cooled and strained mint tea. Let mixture infuse for 2-4 hours in the fridge. Remove from fridge an hour or so before serving. Serve slightly chilled but not cold.

*Notes from our test kitchen:

  • 3 cups of mint tea can be used if fresh mint leaves are not available.
  • Depending on the size of the aloe leaf, an additional 1-2 cups of water may be needed to cut the thickness and/or bitterness of the aloe
  • The drink is slightly tangy, a tad bitter, with a sweet touch. Adjust the amount of honey or raw sugar according to personal taste
  • Since this drink is naturally a refrigerant, serving over ice or extremely chilled is not recommended from an Ayurveda perspective
  • For decor, a few slices of cucumber can be peeled prior to slicing cucumber in half
  • Individuals with a vata constitution or dosha (imbalance), monitor the quantity;  use sugar versus honey; a big pinch of ginger powder or 1/2 inch piece of fresh ginger when blending ingredients

The sole purpose of these articles is to provide information about the tradition of Ayurveda. This information is not intended for use in the diagnosis, treatment, cure or prevention of any disease. If you have any serious acute or chronic health concern, please consult a trained health professional who can fully assess your needs and address them effectively. Check with your doctor before taking herbs or using essential oils when pregnant or nursing.

The Summer Lover | a minty-rose, cardamom probiotic lassi

Mint-Rose-Cardamom-LassiSummer wouldn’t be summer without a little fling. Sweet, intoxicating bliss, sparking the heart’s fire, sadhaka agni, with sattva—peaceful energy. A little wink, wink with an aphrodisiac infused with aromatic roses, mint, and cardamom. Then churned with a probiotic-rich yogurt to boost summers’ low digestive flame.  To tame the heated warrior spirit that arises from acidic heat stored in the gut, liver, and blood. In the summer season, when the element of fire is fierce, turn the wild passions of war into an elixir of love. Hello there…Summer Lover. Happy Drinking. Happy Digesting.

The Summer Lover

  • Servings: 2
  • Difficulty: easy

Dosha: VPK Season: Summer Qualities: Cold, Light-ish Tastes: Sweet, Sour, Salty, Pungent, Astringent, Bitter What you need: a blender


  • 1/2 cup full-fat yogurt with whey (not greek)
  • 1 1/2 cups water
  • 1/2 tsp cardamom seeds or powder + a pinch
  • a 1 finger pinch of Himalayan salt
  • 2-3 fresh mint leaves
  • 2 T rose water
  • 2 T raw or coconut sugar* (or to taste)

Decorative ingredients

  • 1 T rose petals crushed + splash of rose water (optional)


1. Over low heat in a small warm frying pan, add the cardamom seeds or powder and lightly toast until the aroma is released. About 30 seconds. Crush seeds into a fine powder with mortar and pestle or with a spice grinder.

2. Place all, except decorative ingredients into the blender. Blend until frothy and sugar has dissolved, about 30 seconds to a minute. Serve immediately or for a stronger mint flavor, let the mixture chill and infuse for 10 mins or so before serving.  Sprinkle with a pinch of cardamom powder for an aromatic boost.

Getting fancy: to rim serving glasses with rose petals,  place crushed petals on to small plate/saucer. Coat the rim of the glass with rose water and dip the glass into the crushed rose petals. Tap off the extra. Pour the yogurt mixture into the glass and sprinkle with a pinch of cardamom powder before serving.

Notes from our test kitchen:

  • Toasted cardamom can be made and stored for up to 3 months
  • A pinch of fennel powder can be substituted for mint
  • Depending on the tartness of the yogurt, sugar quantity may need to be adjusted.
  • Misri/rock sugar or a date can be substituted for coconut or raw sugar
  • From an Ayurveda perspective, honey is not recommended or serving the lassi over ice
  • Individuals with a kapha constitution or imbalance, enjoy with balance

The sole purpose of these articles is to provide information about the tradition of Ayurveda. This information is not intended for use in the diagnosis, treatment, cure or prevention of any disease. If you have any serious acute or chronic health concern, please consult a trained health professional who can fully assess your needs and address them effectively. Check with your doctor before taking herbs or using essential oils when pregnant or nursing.




How to Cultivate Digestion & Boost Your Metabolic Rate,  Q & A with Laura Plumb  

out of order text on persons belly

In Ayurveda’s approach to cooking, digestibility plays an integral role. Stirring together the ingredients based on the season, constitution or imbalance, to support the digestive process. With disease said to begin with indigestion, digestion becomes a vast, multi-layered topic in Ayurveda. One that Laura Plumb understands on a holistic level. A teacher of Ayurveda, Yoga, and Jyotish (astrology),  she’s also the author of Ayurveda Cooking for Beginners. A cookbook with ayurvedic recipes inspired from cultures around the world. Here, she shares her knowledge and wisdom about digestion. Chit-chatting with us about the metabolic, digestive fire—feeding, boosting and optimizing fire energy for healthier living and digesting.

Laura also shared a delicious, Sicilian inspired recipe, Fennel & Fava Bean Soup. We cooked up a batch here at Chit.Chaat.Chai and all we can say is ghee + lemon zest + fennel—in love!

Cultivating Digestion & Boosting the Metabolic Digestive Fire, Q & A with Laura Plumb  

In your new cookbook, Ayurveda Cooking for Beginners, you talk about how Ayurveda speaks to feeding our fire for optimal digestion. What does it mean to feed our fire?

We take it for granted now, but the discovery of fire was a game-changer. Fire gave warmth, fire gave light and fire gave protection from wild animals. People gathered together around a fire, cultivating the social bonds essential to survival. Fire consumes waste—it can cleanse, as well as destroy. Ancient people considered fire to be a god. Agni, as we call it in Ayurveda, is a force of nurturance, sustenance and, potentially, destruction.

Over time, people came to understand that we have an internal agni. The agni within is also a power that warms, nurtures, consumes, transforms—and when inflamed, can be destructive. Our principle agni is our digestive fire, we also have metabolic fires, synaptic fires, optic fires, and temperature regulating fires. These fires of conversion help us turn food, information, and experiences into nourishment for our bodies, minds, and lives. 

When it comes to feeding our fire or agni, we feed all of these fires to feed our inner force. In relation to our diet, eating fresh, seasonal foods, closest to its natural design helps to ignite and sustain our digestive fires. While stabilizing us within in an environment that is constantly varied and dynamic.

What are the benefits of using this perspective in relation to our dietary choices? 

First, it means we understand that hunger is not just an ache to quell with any filler, but that it is a call, like bells calling us to prayer. Knowing this inspires us to feed our inner fires intelligently, with greater self-care and self-respect. 

Second, we may no longer consider digestion to be a divine being, but given how powerful it is in maintaining and strengthening our life force, we could say it is one of our superpowers. I believe it is worth taking a moment before each meal to quietly thank that inner power. We know through scientific study that our inner fires respond well to acknowledgment. Similar to how we think better when we are calm, our synaptic fires,  we digest better when we are in a state of appreciation.

How do we feed our fire to cultivate digestion?

The neuroscientist Suzana Herculano-Houzel suggests that the invention of cooking made food yield more metabolic energy. Allowing humans to develop the largest primate brain. While the brain is 2% of the body, it uses 25% of the calories we need to function each day.  She says “Cooking is essentially the act of using fire to pre-digest food, and thus to get more energy out of the same amount of food. This is what allowed our brains to get bigger in a relatively short period of time. Cooking also allowed us to support this large cerebral cortex, which in turn supports complex thought.”

When I read Herculano-Houzel’s research, I felt she was offering the western scientific rationale to ayurvedic nutrition.  Cooking food is one of the most important ways we can feed our fire to cultivate digestion. It not only predigests our food, releasing energy for brain power, cooking food also releases more macro and micro-nutrients. 

Adding small amounts of sour and pungent tastes to each meal is also a great way to cultivate digestion.  These two tastes are like lighter fluid for the digestive fire. Sour tasting foods are acidic and include citrus, ferments, vinegar, yogurt, kombucha, etc. Pungent foods tend to be spices and herbs like ginger, onion, garlic, cinnamon, clove, and pepper.

A few more ways to cultivate digestion and boost the metabolic fires:

  1. Opting for warm water at meals
  2. Sipping lemon ginger tea throughout the day
  3. Add a dash of black pepper to meals for more firepower
  4. Eat with the seasons. As nature changes with each season so do your body’s needs. Locally grown, seasonal foods offer the balancing nourishment the digestive fire seeks.

Adjust your diet to your individual needs. Each one of us is uniquely designed. There is no one superfood or super diet that is perfect for all. It is worth exploring what is best for you. This can get complex, but your intuition is a terrific guide. If it feels overwhelming, or you would like some guidance, seek out an experienced Ayurveda Professional to help you develop a personal plan.

Be a sunchaser, love this term!  How does adjusting meal size according to the sun, cultivate digestion?

The geniuses who gave us Ayurveda looked at the world around us and saw parallels. They realized that we can see ourselves in the dynamics of our natural world. In that, they noticed that our own digestive “fire,” the fire at the center of our bellies, follows the rhythms of the fire around which we travel, the fire at the center of our solar system.

The sun is strongest when it is overhead at midday. Generally, this is the time when our inner fire is the strongest. A good time to eat the largest meal of the day, heavier foods or foods that are harder to digest like raw or bitter foods. At sunrise and sunset, the sun and our digestive fire tends to be weaker. Meals around this time are generally recommended to be lighter, gently cooked, and appropriately spiced. For example, breakfast could be cooked grains with toasted seeds and coconut, lunch could be dal, rice, cooked vegetables and a salad, and dinner might be a soup or steamed vegetables.

To be a sunchaser is to be one who remembers that we are alive because of the sun. It gives us our food, it keeps our temperature exact, it gives us the light to see, and color to delight. We are designed to live in rhythm with the earth’s rotations. When we remember this relationship we not only improve digestion, but we restore health, boost vitality and feel our lives more creative, purposeful and joy-filled.

For me, Ayurveda is a reminder that we are always in relationship with food and the internal fires, with breath, the trees that give us the oxygen, with the sun, the moon, and all of nature. It is a relationship of belonging and a relationship that reunites us with our source.  

We hear a lot about intermittent fasting lately, what is it and how does it benefit the digestive process?

In the same way, that too many large logs can impair a fire, our own digestion can get overwhelmed with too much food or food that is too heavy or hard to digest. Just as a fire can restore itself if you leave it for a time to burn away at that load, our own digestive fire can restore itself with time. Intermittent fasting is like that. It gives your digestion a chance to digest excess food or to reset itself.

Ayurveda has always suggested we eat breakfast at sunrise, lunch at midday and a light dinner at sunset. This alone would give a 12-hour fast each night. For someone with sluggish or impaired appetite, digestion or metabolism, skipping dinner the same day once a week can also be helpful.

What are some obstacles you’ve had to overcome or overcoming when it comes to food and eating?

Breakfast! I like breakfast on a weekend, with family or friends. But day-to-day, it is more of a challenge—to enjoy it and to sit down to it. I am usually not hungry in the morning, and there is so much to do! Brush my teeth, scrape tongue, oil pull, abhyanga, yoga, pranayam, meditation, morning walk, and often a stop at the gym. All that before prepping breakfast for my son and getting him off for his day. Then my workday is off and running—articles are due, clients are scheduled, events need to be planned…

I find toast is often a good solution, with a smear of avocado, almond butter and cinnamon, rose petal jam or chyvanprash. In summer, it’s a handful of berries. But really, the ideal for me is to eat my main meal at 10:30 am or 11 am and dinner between 5 and 6 pm.

There’s a saying, a rogi has three meals a day, a bhogi has two meals a day, and a yogi has one. Reminding us, we are each different. Ayurveda is brilliant at showing us how to live well for maximum health, energy, clarity, and contentment. While informing us that we have to apply it’s principles individually. My constitution, age, and lifestyle make two meals a day best for me. Even while I fully understand and appreciate the rules for eating breakfast at a regular time each day!

Ginger is said to be a wonderful spice to ignite the digestive fire, are there any alternative spices you recommend, for people who are not ginger fans?

Ginger has so many benefits it is something of a one-stop spice. But for the anti-inflammatory benefits, there is turmeric, cinnamon and black pepper are good to boost digestion, mint is also wonderful for an upset tummy. While cardamom helps balance blood sugar. Those are just a few suggestions off the top of my head. The Ayurveda spice pantry is vast and potent. 

Laura Plumb is an international teacher of Ayurveda, Yoga, and Jyotish. She is the creator of the popular Ayurvedic food blog Food: A Love Story and the co-founder of the Deep Yoga School of Healing Arts. With a 53-part television show called VedaCleanse and a 12-part series called Divine Yoga, Laura is regarded as a leader on mind-body medicine and the power of the Vedic sciences to promote sacred and sumptuous living. 

Laura’s Fennel & Fava Bean Soup


“Also known as broad beans, fava beans are a great source of lean protein and fiber. In the spring, fava beans are delicious fresh from the pod and tossed with a salad. Once dry they require a good soaking, but after cooking they become soft, creamy, and sweet—well worth the wait. Sometimes I make this soup more as a mash, like refried beans, by adjusting how much broth gets added back. Either way, this recipe is a delicious gift from Sicily, where it has been traditional farm fare since ancient times.”  Author of Ayurveda Cooking for Beginners, Laura Plumb

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Summer-Grocery-List Ayurveda chit-chaat-chaii

Ayurveda’s List of Summer Season Foods

Collage of Images

Extending beyond the produce aisle and into the pantry comes a unique seasonal list from the preventative based medical system, Ayurveda.  All the essential ingredients to cook a seasonal based meal or make a snack. From oil and spices to nuts and seeds, this time-tested science assesses the seasonality of all ingredients for a whole-listic list. For summer, the list includes foods that support digestion, help keep the body and mind cool, prevent hyperacidity and are nutritionally rich in the elements not provided externally. While also prepping the mind, body, and spirit for the season to come.

In viewing foods through the same lens as the season, the Rishi’s of Ayurveda assessed which foods are balancing for each season. They considered their elements—ether, air fire, earth, and water along with their heating or cooling energy (virya). Leveling the playing field—so to speak. An approach enabling this preventative based medical system to compare their similarities and differences. Simply speaking, foods that differ in the elements and energy from that of the season, will promote balance. While ingredients with the same elements and energy can lead to imbalances.

In a medical system that emphasizes individuality when approaching patient care, there’s no surprise that seasonal foods also come with some nuances. Such as avoiding oversimplification by grouping food into good or bad buckets. Taking away from individualness of a person or the situation. Rather the list includes foods to to enjoy, reduce or avoid. With the individual taking into consideration their personal constitution and food preparation.

For example, a person’s whose primary constitution is pitta may need to reduce foods rich in the fire element. To prevent pitta imbalances. Whereas,  a person experiencing pitta dosha, an imbalance, may need to avoid fiery foods completely. A person with a constitution less dominant in pitta dosha can also experience a pitta imbalance. Considering quantity and ingredient combinations are essential factors in approaching seasonal eating in Ayurveda. In the summer, consuming a high quantity of heating foods on a repeated basis or cooking a meal that includes mainly heating ingredients could create pitta imbalances in anyone. As said by many a teacher, “eating balanced dishes, fosters balance within you.”

When it comes to seasonal eating, the basic principle to keep in mind is ‘like attracts like and opposites balance’. An integral concept of this 5,000-year-old medical system developed with the intention to empower humans to have greater autonomy over their health. The statement’s simplicity has a depth that comes alive on a body, mind and soul level as self-awareness and the practice of a medical system heavily focused on lifestyle habits further develops. An approach that encourages agency over one’s well-being.

In regards to summer-friendly foods, a list greatly helps in preparing well-balanced meals. With the help of many trusted Ayurveda texts, we have compiled a list of foods that harmonize with the summer season. As well as, foods to reduce or avoid in a season where the elements of fire and water take center stage. Read More

Artichokes with Crispy Garlic, Ghee & Sumac

Artichokes with ghee sumac and crispy garlic

After coming home with a bag of freshly harvested baby artichokes from Palo Alto Farmer’s Market last Sunday, I was reminded that some fresh produce still remains seasonal. With year-round access to our favorite fruits and vegetables, sometimes remembering whats in and out of season can be a little challenging. Strolling through the Farmer’s market was a lovely way to reconnect with nature’s seasonal gifts, the farmers, and sunshine. While remembering that produce like fava beans, cherries, peaches, fresh peas and artichokes don’t come by daily. Seasonal produce still exist!

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A picture of man getting the netra basti, treatment

A Ghee Bath: an “Ayurvedic” Therapy to Nourish the Eyes

Netra Basti_Julie Bernier_chit_chaat_chaiOne thing we’ve learned from Ayurveda is to embrace the oily life. Dating back over 5, 000 years, this holistic medical system loves healthy fat–sesame, coconut to ghee. Internally and externally, Ayurveda recognizes the medicinal value of oil. From aiding detoxification to calming the nervous system. “Ayurvedic” therapies utilize oil in a wide variety of therapy to support the mind and the body. When it comes to treating the eyes, oil can be used as well. In a therapy called, netra basti.

Living in the digital era, in which eyestrain is on the rise, we wanted to learn more about the benefits of netra basti. A therapy commonly recommended by Ayurveda Practitioners and Doctors in which the eyes are bathed in ghee to relieve strain and much more. So, we called upon Julie Bernier, owner of True Ayurveda in Malibu, California. A NAMA (National Ayurvedic Medical Association) certified, Ayurvedic Practitioner and Yoga Therapist, Julie chit-chatted with us about the what, when, why, how and what if’s of this ancient, time-tested, eye therapy. Read More

5 Books on Ayurveda We Recommend for “Newbies”


Have you been wanting to learn more about Ayurveda and looking for a book to get you started? A book that provides an informative overview while having a practical element. Focused on the aspect of Ayurveda in which an individual can participate in their own well-being?

With a vast holistic medical system like Ayurveda, finding an introductory book can be challenging. This 5,000-year-old time-tested science encompasses a wide range of knowledge. From prevention-based practices for the general public to disease management that is geared towards medical professionals. For someone new to Ayurveda, the search for a personally relevant book can feel overwhelming. Read More

In Conversation with Filmmaker, Jeremy Frindel, The Doctor From India

Version 2We recently chit-chatted with Jeremy Frindel, director of the 2012 documentary, One Track Heart: The Story of Krishna Das about his new film, The Doctor From India. A poetic documentary about the pioneering work of  Ayurveda Physician and Educator, Dr. Vasant Lad, BAM&S, MASc.

Frindel’s immersive portrait shares Dr. Lad’s journey in bringing Ayurveda, a holistic-based healthcare system, to the United States in the late 1970’s. Documenting Dr. Lad’s life from childhood to present day, the film includes interviews with Deepak Chopra and longtime friend, Ayurveda physician Dr. Robert E. Savboda. Frindel’s meditative documentary brings new light to Ayurveda and captures the accomplishments of a doctor and healer with a humanitarian spirit.


In Conversation with Director, Jeremy Frindel on his second documentary, The Doctor From India 

Rumin Jehangir (RJ): Hi, Jeremy. I am so excited to be talking with you today. Thanks for taking the time. I thought we could just jump right into the questions.  I’d love to hear how this film came about. How were you introduced to Dr. Lad, were you a student of Ayuverda?

Jeremy Frindel(JF): I knew pretty much zero about Ayurveda going in. I was, through a series of circumstances, brought to a retreat, through the teachings that Dr. Lad was giving at the Ananda Ashram.  Which is in upstate New York. Not too far from where I live. I knew a little bit about Dr. Lad. What I knew going into that {the retreat} was that a friend of mine who had been incredibly sick, who was a very strong person and for years couldn’t figure out what was going on, in and out of hospitals and doctors. Nobody could figure out what was wrong with her. She saw Dr. Lad. He read her pulse, gave her a few herbs and told her to change some things in her diet and within two weeks what doctors couldn’t figure out for years, he cleared up.  And she’s been fine and the problem hasn’t arisen since. So that made a pretty strong impression on me.

Before that, years earlier, a friend of mine told me how she was going to India to study with this man named Vasant Lad,  and how he spent half of his year in India treating villagers for free and giving them free medicine. And that she was going to learn with him and help him in that. Which I thought was incredible. And she came back glowing from the experience.

So those are the only two things I knew about him,  which had me pretty intrigued but I was mostly unfamiliar. So I went to this retreat. I was kind of tired of going to listen to the same quote, unquote yoga teachers that I’d spent years hearing with on the circuit. I studied for a long time with Dharma Mittra and traveling with Krishna Das.

I felt kind of like I’d heard it all and was a little bit fatigued of the whole routine. And then I walked in the room with Dr. Lad and was just totally blown away. He just moved me instantly and for the week I was pretty much transfixed with him. I was lucky and was able to get a sort of private consultation with him where he read my chart, jyotish, my Vedic astrology chart. It was just a really powerful experience for me.

Normally when I’m anywhere I’m always looking for stories and films and you know, I’m at the grocery store and I get an idea for film, I kind of sweat these ideas and somehow it didn’t cross my mind at all to make a film about Dr. Lad until the very final, puja, closing ceremony of the week.  This man came and sat next to me named Sartaj and we started talking and we really hit it off.

And somehow in the conversation with him, it just sort of came through.  Like oh, you need to make a film about Dr. Lad. After hearing Dr. Lad telling stories about his life and just the depth of wisdom, I was incredibly intrigued by him. It felt like I wanted to know more about him. I felt like there was something really meaningful to share by exploring his life and trying to bring it through in a film. Sartaj knew about the film I had made about Krishna Das. Sartaj also knew Dr. Lad. So within a couple of months, Sartaj had called Dr. Lad, asked him about us making the film. I sent him the film I made about Krishna Das. Dr. Lad agreed. He felt like it would be a nice way to share his life’s work.  A couple months later I had a camera and I was traveling in India with Dr. Lad and had begun filming.

RJ: Wow! That’s amazing. I feel like that’s such a blessing because as you know, Dr. Lad is a private person. Haven taken two intensives with him and talking to some of his regular students at the Ayurvedic Institute in New Mexico, even the people who work with him day in and day out, don’t seem to know much about his private life. And so that was one of…I think that’s one of the gifts of the film.  As a student {of his}, you already know that he lives the life he’s talking about. You see that in every sense of his movement and his being. But then to go in and see his personal space it just gives you this whole other level of insight….You were in his bedroom in India. I mean I was like oh, my god! How did that happen? How did you build up that trust with him? First of all, how long did it take you to make this? When did you first go to India?


JF: I should have that year down in my mind but I don’t. I think it was 2013 or 2014. It was a while ago. He’s private and it was interesting for me. One, it was definitely a process of building trust. You know, I think this is kind of the same thing with Krishna Das. For the first six months or so that I filmed, I don’t think barely any of it ended up in the film. It’s almost just like a process of me getting to know him, the subject, and just building a rapport. Me, learning more about the world and where I want to focus my attention and just really building a relationship and a trust.  So that there’s a certain invisibility that can start to grow with the camera.

I sort of fade into the general atmosphere of what’s going on and you start to forget to some extent that there’s a camera recording you. To whatever extent I can create that environment that’s definitely something I’m trying to cultivate. And with Dr. Lad it was like a bit of a process of just building that…definitely trust is a part of it but just like a general comfort level.

I think part of why maybe he opened up to me in a different way than he does with his students often is because I wasn’t a student. I was coming in from a bit of a different angle. I think there’s a different expectation in the teacher-student relationship. So I think I was maybe coming in like a bit a of a side door that just created a different opening there.

I found it really interesting getting to know his students over the years of being around students who had studied with him for years but knew so little about his personal life from the sort of love story with his wife, Usha, to some sort of like key details of how he became who he is. Things to me that were like sort of foundation parts of his story that very few people knew. Which I found fascinating that people who’d kind of given up their lives to study with him who knew the experience of him but knew so little of his story. So for me, it’s really exciting to be able to share that because his story really is profound. I think very moving and so few people know it which I kind of sensed that a little bit.

I spent many years traveling around meeting all kinds of different yoga teachers and sort of spiritual teachers and while Dr. Lad is very, you know, successful and well known.  In the world of Ayurveda, he’s a legend. He’s not all that well known in the larger sphere, like sort of pantheon of spiritual teachers, and to me, he’s so profound and that the breadth of his wisdom is incredible. He feels a bit like a hidden gem, which is part of what I think is so exciting for me to be able to share him in this way. People who I think will love him know very little about him. I knew much more about Robert Svoboda going into making this film than I did about Dr. Lad. So to me, it was a beautiful process of discovering Dr. Lad and all of the sort of fascinating pieces that brought him where he is and the way he really quietly ushered Ayuverda into the rest of the world outside of India.

RJ: That brings me to two points. One is I don’t want to give away too much of the story because I think one of the things that I enjoyed so much, is exactly what you said…I didn’t know about his personal life so as that unraveled in the film it was amazing to experience it. So I don’t want to talk too much about it. But I do want to say…. one thing…. Dr. Lad’s a little bit of a rebel, you know? I didn’t realize that. You would never think someone who is so focused on the traditional aspect of Ayurveda… knowing a little bit about his life [through this film}… I was like he’s got a little bit of rebel in him.  It brought this whole new light to me about him and it makes sense. It makes so much sense to see that side of his spirit.

JF: I think that’s something that people don’t know about him and that you’re right, absolutely right. It’s not readily apparent. You know, he doesn’t wear it so obviously, but I mean even just like bringing Ayuverda to the US and coming here when nobody knew anything about it to teach,  that’s a pretty bad ass rebel move. Let alone the other things you’re talking about of this story with Usha and some other aspects, which I agree are fun to unfold in the film. Yeah, he’s definitely a rebel and an unexpected one because he doesn’t wear it obviously at all.

RJ: He doesn’t wear it at all.

One of the things I found very interesting about the film., is the subplot with Deepak Chopra. I want to talk a little bit more about that. Was that something that you discovered in the process of making the film? Did it come in the editing process? How did that {part of the }story come about?

JF: That was something that I learned right away when I first was doing my research as we were first approaching Dr. Lad and starting the conversation. I was digging around, reading and learning everything I could about him.  Seeing what the stories were on the internet and that was one I had come across. The sort of intersection with Deepak Chopra and Dr. Lad and Maharishi in the early ’80s. Where it was this, you know, very fascinating opportunity that Dr. Lad passed on. Deepak then picked up. You just have to kind of wonder how differently things could have been for both of those men.  If Dr. Lad had made a different decision and how poetic and perfect it is the choices that each of them made.

RJ: Yeah, I agree. I heard about Dr. Lad much later {in my journey}. I started my journey with Ayuverda, my formal journey with Ayuverda in 2009.  I went to school here in the Bay Area down in Fremont at the Kerala Academy, which is now in Milpitas. One of my teachers there was part of the Maharishi group, Dr. Suhas and he was one of my main teachers. So I was more familiar with that world. I had, of course, heard about Deepak Chopra much earlier, and then through my studies, I started hearing about Dr. Lad, because of his books. And then I finally had an opportunity to go to Albuquerque and study with him, but before that, I had watched his videos for hours and hours.

There’s such a large library of his work.  And it was incredible because, to me, he reminded me of my grandfather and my grandmother, in a way. In our family we would sit down a lot of the times and have these spiritual conversations or what people might have considered woo-woo, I want to get to that part of the film a little bit too. And I would just sit there as a young child, on my grandmother’s lap or have my head on her lap and listen.  When I first started hearing Dr. Lad that’s what Dr. Lad reminded me of and I was like wow, this is what I‘ve been missing from the side of Ayuverda, that I was formally learning. …I’m just so happy you made this film because I think this is the side of Ayuverda that people need to see more and understand that it’s not just about taking baths and it’s not just about self-care.

It’s this profound medical system that’s larger. It’s an environmental science…its so many things and Dr. Lad kind of keeping to the traditional aspect of it as Deepak Chopra says,  and Deepak having a different approach. You know, they’re coming from two different angles but they’re both successful in their own right. I’m just so grateful for Dr. Lad and it’s just beautiful to see.  Especially as Ayuverda grows here, as yoga grows, as meditation grows in the United States to have these two parallel stories and these two different approaches and what that says. And I’m glad that you went there with the film.

JF: In terms of the more esoteric elements?

RJ: Well, in terms of some of the stuff with the Maharishi.

JF: Oh, yeah.

RJ: And it was also interesting to see Dr. Lad’s response to it compared to, and I can’t believe his name is escaping me but…

JF: Len Blank

RJ: Yeah. I just love how you put that story together and how you showed the different personalities and the different perspectives.  It shows Dr. Lad’s spirit even more, in that part of the story. I don’t want to say too much but…

JF: Yeah, I understand. It was definitely a delicate theme to edit, but I think it comes through respectfully and you see just the different elements. I find it a very fascinating moment. It’s hard not to talk about it…sort of talk about it… without talking about it.

RJ: Yeah, exactly. We’ll move on.

JF: Okay.

Trailer: The Doctor From India


RJ: I also wanted to talk about, you know, some of the “woo-woo” stuff. People might use that word woo-woo, but the spiritual aspect. Talk to me about that and why you decided to keep it in the film and how do you think audiences are going to perceive that?

JF: I had a variety of thoughts on how to approach the like more esoteric, the woo-woo, so to speak, kind of element. One approach would be to kind of keep them out so that it doesn’t alienate a certain audience. But one of the things that was really fascinating to me, from my own experience right away with Dr. Lad, the first time I met Dr. Lad, he told me that I should get a white sapphire stone in a gold setting to wear on my right index finger. I didn’t know anything about crystals. I never wear jewelry. I don’t think I’d ever had my astrology chart read in any real significant way before. It was all stuff I pretty much had zero interest in. As soon as the opportunity came for him to read my chart, I was instantly intrigued.

After seeing him speak and just getting the feel of him, I didn’t feel like this was somebody who’s into hogwash. And as soon as he told me to wear this ring I felt like the ghost of it on my finger, like it was missing. It was like a very tangible sensation. Within a very short amount of time he had expanded my possibility of like all right, maybe there’s something to this stuff that I’d always kind of dismissed. And then being around his students, I saw that same kind of thing with so many people, that his deep belief expands the idea of what’s possible for people around him. So when he decides that there’s something really powerful about wearing these gemstones and you see his hands like beautifully blinged out in all of these rings, I think for people it’s like all right.

Some people probably dismiss it and may not be open, but for me, I found it very intriguing and part of how I see my job as a filmmaker and what I’m trying to do is to give the experience of this person.  As clearly and potently as I can. There’s always going to be an element of interpretation where it’s coming through my particular lens. I’m making all of these choices of where to point the camera and what to include and what to cut out, but it’s all coming through this intention of really presenting the experience of him as potently and as clearly as I can. So a big part of that to him is his idea of how the world works is that there are pieces that don’t fit into necessarily the typical mechanical Western scientific belief.

I think that’s important and it felt important to share that and portray that as unobtrusively as possible. So I try not to draw too much attention to it, while also not shying away from it. Like you see him at one moment in the film helping somebody pick out a stone and it just kind of happens in the flow of this other stuff that’s happening, which is how it feels around him.

In the clinic that he has in India where he goes every night, first of all, the schedule that man keeps is unbelievable. He just wore me out trying to chase him around. He starts at seven in the morning and finishes at ten at night and doesn’t really stop.  He kind of runs that way throughout most of the year. But anyway, he does this clinic from I think it’s six to nine p.m. every night and you never know who’s going to roll in and people are coming in with different things and families.

The gem guy comes through and starts giving people rings. It’s kind of a fun, wild atmosphere, that happens.  The moment the woman is asking Dr. Lad about which stone, it’s just kind of in the flow of a typical night there. So it felt like a nice way to just kind of introduce it without dwelling on it or talking about it or trying to explain it because as soon as I would even think about trying to explain a lot of these things, it’s beyond the scope of the film by far. So it’s just you kind of see it moving through his reality. I was trying to weave that stuff in.

RJ: And then did you end up getting a white sapphire? Do you mind me asking?

JF: I do. I’ve been wearing it for several years now. I tried to get it in New York and went to probably 15 different jewelry shops, Indian jewelry shops in Jackson Heights and two of them had any idea of what I was talking about. One told me they could get me one for thirty dollars and another one told me they could get me one for two thousand dollars. So I realized I had no idea of what I was doing and thirty dollars didn’t seem right and two thousand dollars didn’t seem right. So when I got to India, was filming with Dr. Lad for the first time I told him you suggested I get this when I first met you,  and I couldn’t figure out how to do it in New York. So he {Dr.Lad} sets me up, has the guy come.

He {Dr.Lad} picks out the stone for me and days later I was walking through the city with him and he said did you ever pick up your ring? And they {jewelers} had told me to come back on Sunday night at six p.m. to pick up the ring, and we’d {Dr.Lad} spent the day together and been all over the place.  I hadn’t told him anything about when they told me to pick it up or anything. I had no idea where we were. He said “did you ever pick up your ring?“. Then I looked at the clock and it was like 6:02 on a Sunday night. It was like the moment I was supposed to pick it up. Actually, they told me it’d be ready right now {Jeremy say to Dr. Lad}. He said, “oh, beautiful!” We were right in front of the jewelry shop at that moment. It was one of those kinds of like magical moments that tend to happen with him {Dr.Lad}.

RJ: ….Yeah… I had heard about the amount of work he does when he goes to India, but to see it on film… it’s a lot of hours and the service he provides. I mean he truly lives his life this way and you can see it in all aspects. It’s not about money for him. It’s not about fame. It’s just about healing. It really comes through in the film and it’s so lovely to see that and I’m so excited for people to see this aspect of him, you know.

JF: Yeah. It’s incredible to me just how humbly he goes about doing the work that he’s doing. The first scene of the film you see him coming into his clinic at night. You drive by other… and maybe I should have included this in the film, in some way just to show the contrast for people who don’t understand,  but you go by a typical Ayuverda place in India and often there’s like a big neon photo of the doctor out front and the whole thing. Dr. Lad’s… it’s this old funky sign, up these narrow stairs. You see him setting up the whole thing and running it by himself, so humble. And everything he’s doing in the evening clinic is by donation. In the morning clinic where people come, he’s treating them all for free and giving them all free medicine, these are villagers who don’t have much access to medical care and this is what he calls his vacation.

He spent the past year in India sort of on vacation where he works, you know, from…he leaves his house I think at seven or eight in the morning and gets home about ten at night.  Working the whole day, teaching, treating people, and he’s continually trying to expand the offerings of what’s available there and he’ll spend more time teaching in India. It’s amazing. There were several times he kind of had to, like, put me to bed, take a nap because I was just worn out. He was still going, a man twice my age, very humbling for me.

RJ: It’s like we use the word work but for him, it’s seva. It’s just service. It’s like that’s what you do.

JF: Yeah.

RJ: And when he picked up the phone I was so surprised. I love that you put that in the film. It’s so different than the experience that you get here when you go to Albuquerque. I mean it’s not just feasible to do…it’s two different worlds, to do what he does in India, to do it here. But I love that he picked up the phone. I just was like oh, my, Dr. Lad. There was another moment in the film where you are in his house and you’re walking in the dark and he’s opening the lights to every room.  There was this cute moment, just like a really sweet moment, where he looks at you and it’s almost like he’s looking out for you too. I just thought that was so sweet. It’s like here you are making a film about him and he still has your back and is like telling you to come. It was almost like he was saying come. It’s okay to come. I don’t know, what he was saying,  but I just thought it was so sweet.

JF: Oh, yeah, he was so sweet with us the whole time in the process of making it. It was incredible. Yeah, and I loved that moment too. Then one of my favorite things was having tea with him at his home and driving around for hours in the car.

RJ: How many hours of footage did you end up having?

JF: Oh, god, I couldn’t even begin to calculate – a lot.

RJ: Was there something…what didn’t you include? Is there something you can share with us that maybe you didn’t include?

JF: Well, there was so much. There are so many stories of his life and it was kind of just, for me, a process of finding the essence of how to bring through the experience of what it’s like to be with him. He talks about the speaker coming through. There are these moments when he kind of gets overtaken by like this inspiration or however you want to understand it. To me, what I was trying to do with the film was bring that feeling of being with Dr. Lad in those magical moments and to capture that somehow. There’s a very delicate flow to build that throughout the film. So there are so many stories.  I would have loved to have shared,  but to tell a story takes a long time, you know, most stories.

So it was kind of really picking and choosing the moments that would help build that sort of space. There were many other stories of Vimalananda. You mentioned the son with the fever. Those are my personal favorite stories, just kind of magical ones. And I’d read Robert Svoboda’s books about Vimalananda long before I had any contact with Dr. Lad. So that was one of the things I was particularly excited about, learning more about Vimalananda, so hearing Dr. Lad tell some of those stories. I also spent a time with Robert Svoboda and Dr. Lad where they were both telling Vimalananda stories together which was amazing that I would have loved to have included more of in the film, but it’s like a really delicate flow trying to build and the movie already ended up being…I was kind of imaging it in about the 80-minute range and it ended up being in the 90-minute range.  Which felt nice but I didn’t want to push it any farther than that.

RJ: And that’s one of the things I also loved about the film was the pace of the film. You know…there was a poetic kind of energy about it.  Very similar to how Dr. Lad is and his journey coming here. I really felt that in the pace of the film. It kind of mirrored Dr. Lad’s life to me. It’s almost like that energy is in the energy of your story and the pace of the story.

JF: Beautiful. That was something I was working really hard to craft and there were some up and down moments where I wasn’t sure that it was really coming through. The music, I think, really helped the pace a lot. There was a woman who did the score, Rachel Grimes, incredibly talented, somebody I’ve been a huge fan of for a very long time. So I was excited that she agreed to do the score. She wasn’t familiar with Dr. Lad when I approached her but after a while, she watched some footage. I think she did some research on her own. She really connected with him and I feel like she really helped build the pace and the music, I think, it is just gorgeous. It really helps weave you through.  Kind of brings you through and kind of bring the subtle emotions through, just a real spirit to it.

Between the music and the cinematography, the guy who shot a lot of the film with me, Jimmy Ferguson, I also think just did a beautiful job…from the start I really wanted to have this kind of a feeling of just floating through his world with him, very intimate. When he’s with patients, the camera just kind of like floating gently about. And it was all, to kind of build that atmosphere, and that feeling of being with him, and real intimacy. I think between Dr. Lad’s just kind of presence and the openness with the look and the music, you just kind of get swept into his world what he’s working towards.

RJ: Yeah, I agree. And it’ll be interesting to hear from people who don’t know Dr. Lad and to hear their perspective and how they feel after the film. Has Dr. Lad seen the film?

JF: He has, yeah. I sent a cut to him. He’s seen a few edits along the way. I showed him the first cut a while ago but when I got to the point where I was pretty sure I was done, before I went into getting the sound mix and the color correction, I sent a cut for him and Wynn to watch. Wynn runs the Ayurvedic Institute with Dr. Lad. He’s been working with him a long time. So I sent an edit for the two of them to watch and they were planning on calling, we had an appointment for them to call me at a certain point when they were done watching it. So I was pretty nervously waiting by the phone hoping he would feel good about what I’d done. I got a phone call. It was Dr. Lad and Wynn and his kids and a whole house full of people. They were all really excited. Dr. Lad said “exquisite. It’s elegant. It is divine”. Those were the three words he used. That was a nice moment for me.

RJ: Wow! I bet. That’s amazing. From the time you started not knowing anything about Dr. Lad really,  to when you finished the film, I know we’ve talked a lot about things that you discovered about Dr. Lad, but was there anything that kind of took you by surprise?

JF: I mean, one thing was the humility and just kind of endless fountain of what I was getting from him continually surprised me. He’s just absolutely a hundred percent committed to what he’s doing. And.. whatever most people would call personal life is completely woven in with the work he does.  In a way that I hadn’t experienced really with anyone else.

They told a story of him. At one point people insisted that he go on a vacation and they bought him a trip to Hawaii. He was there for a couple days and was like I’m ready to come home and go back to work now. He wants to be with people and teach and treat and heal and help. That’s the air he breathes and what he does. So that was pretty striking to me to just see and feel that in somebody so profoundly.

RJ: Very selfless kind of energy and it seems like that’s where he feels the most fulfilled. If he’s going on vacation, it’s like he’s choosing to come back and do what he loves to do. It seems like,  that it’s not work for him. That in itself his life is a vacation, you know. It’s like he just feels…probably…I don’t know. I’m assuming just from the story that you shared.  That’s amazing. I hope that I can one day feel that in my life.

Just a couple more things. One is how can audiences see this film? I know you have a screening coming up in Philadelphia.

JF: I think it’s April 4 {2018}. I don’t have a date in front of me but I believe that’s what it is, at the Ritz Theater. Yeah, there’s a bunch of screenings that are starting to come through. The film got picked up for distribution by Zeitgeist Films who I worked with on my last film, One Track Heart, which is really exciting. They’re wonderful. They do great work. They’re very well respected in the film industry and it gives the film a real beautiful platform to move throughout the US. So they’re starting to book screenings all over the country. We’re going to my hometown of Louisville, Kentucky, in April, on April 12, I think, for a screening which is exciting for me. I think we might have a screening in Nashville possibly at that time.

It’s playing in Jacksonville, Florida, at a film festival at the end of March. We’ve got a little tour of the Southwest lined up in May where we fly to Sedona showing the film for two nights and then going to Albuquerque on…let me look at my calendar here…Albuquerque on May 11 where Dr. Lad and I will talk after the film.

RJ: Oh, my god.I’m going to come for that.

JF: Yeah, come on. Then on Saturday, the next night, May 12, in Santa Fe Dr. Lad and I will go to Santa Fe and show the film there. I’m really excited for that. It’s a beautiful tour of the Southwest, going to Sedona, Albuquerque, Santa Fe, sharing the film with the whole community out in New Mexico. And there are a bunch more screenings lining up. We’re working on getting dates set for New York, LA, the Bay area. There’s probably a bunch of other places I’m forgetting right now but as soon as the details are set, we’re trying to get up on Facebook as much as we can and Zeitgeist has a website, They have a page for the “Doctor From India” where they’re putting all the screenings up.

And we’re working on more countries. We got distribution in Germany. I think that we’re going to have a screening or two in Cologne when Dr. Lad is in Germany teaching this July. So he’ll be there for that. We’re doing everything we can to bring it out and it feels important to try to get as much of a theatrical experience for people as possible. For me, nothing compares to seeing a film in community with other people on a big screen with a good sound system. It’s such an immersive experience. It’s not possible watching it on your laptop. So whatever extent we’re able to make that possible, I plan to get as much of that as we can because it’s such a different experience to share with a group and see it in the ideal environment where you can really get swept up into the subtleties.

As much as we can get it in theaters, we’re working to do that. Anybody who wants to organize a screening in their town, Nancy and Emily from Zeitgeist have been great working with people. You know, Larry, the screening in Philadelphia was organized by Larry so it was him reaching out to them and helping put it together is how that came about. So if people are interested in trying to arrange something in their town, it’s possible.

RJ: I’m definitely up for that. I’m waiting to hear back from them and I’d love to support any way that I can here in Oakland or the Bay area and help with that.

JF: Fantastic.

RJ: So I just want to say thank you so much for making this film and documenting Dr. Lad’s journey and showing his beautiful soul. I think this film is just such a gift for us, today, but I think it’s also going to be a gift for generations to come. I want to wish you continued success in your future endeavors.

JF: Thank you so much and thank you for taking the time in reaching out to chat and help us share the film and getting the word out. It’s a big part of helping us to bring the film to people, what you’re doing. So it’s greatly appreciated. Thank you.

RJ: Thank you.

For information on screenings, visit or the film’s Facebook page.



Ep.4 The Doctor From India, Director, Jeremy Frindel

Episode 4. In Conversation with Filmmaker Jeremy Frindel On The Doctor From India

We chit-chat with Jeremy Frindel, director of the 2012 documentary, One Track Heart: The Story of Krishna Das, about his new film, The Doctor From India. A poetic documentary that brings new light to Ayurveda and captures the accomplishments of a doctor and healer with a humanitarian spirit, Ayurveda Physician, and Educator, Dr. Vasant Lad, BAM&S, MASc.


For information on screenings, visit or the film’s Facebook page.

Read the interview and watch the trailer


7 Tips to Prevent Spring Allergies & Boost Digestion


Daffodils, tulips, and hyacinth are popping up in backyards, street beds and random corners of neighborhoods. With their sparks of color, these flowering bulbs are a reminder that spring is upon us—and so is pollen! From the lens of Ayurveda, the body’s response to the seasonal shift can be indicative of the diet and lifestyle choices made in the prior season. What we did or did not do, ate or did not eat, or drank or did not drink in the winter can play a role in how the immune system will respond in the spring.

Ayurveda & Spring 

Ayurveda refers to spring as kapha season. Kapha translates to “stick together”. Giving us insight into the qualities of this dosha—cold, sticky, heavy, slow and wet. After a dry winter season, kapha qualities bring balance to the environment. An increase in rainfall adds moisture to the air and soil. While more sun hours transforms snow into water and warms-up the earth. Inspiring hibernating bulbs to bloom.

As the season shifts from winter to spring, the body, mind, and emotions begin responding to the new season.  If there is an over accumulation of kapha qualities in the body—cold, sticky, heavy, slow or wet, during the winter season, it can lead to kapha imbalances in the spring. Such as water retention, congestion, dry sinuses, weak digestion, heaviness and/ or a feeling of lethargy—imbalances that create stagnation in the body and mind.

Digestion & Winter & Good Fat

Spring imbalances in the body can often stem from improper digestion and dietary choices during the winter season. If a dish was not prepared appropriately or balancing for an individual’s constitution it can be challenging for the body to digest. Leading to ama or toxins, which can create stagnation in the body.  In the winter, one key ingredient is omega-rich fats. Adding healthy oils to the diet can aid in counterbalancing winter’s dry qualities. Incorporating good fat into each meal also helps balance drying or mucous promoting foods. Such as dairy, grains or raw greens, which can further promote dryness, cold, and stagnation in the body, if not prepared for the season.

Consuming sufficient healthy omega-rich oils in the winter is also helpful in protecting the intestinal walls, sinuses, and lungs. Providing a lubricating shield from spring’s pollen. In doing so, it can help prevent digestive issues, excess mucous production, colds, congestion—allergic responses during the seasonal shift from winter to spring. Combined with movement, a seasonal winter diet based on one’s constitution fosters in-season balance while preparing the body for the next season, spring.

Living Seasonally 

One of the key principles of Ayurveda is aligning our diets, activities, and routines to the season. Harnessing the circadian rhythm and letting Mother Nature guide our seasonal choices. Living with the season’s clock helps to optimize our energy for a better quality of life. While prepping our body with antidotes, like seasonal foods and activities, to stay healthy in the current season and the season to come. Here are some tips on how to foster stronger immunity in the spring and prep the body for the summer.

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Sesame Honey Ladoos (Balls)

honey-sesame-balls-chit-chaat-chaiRemember the sesame brittle candies wrapped in clear twisted plastic..often found at the check-out counter? These sesame honey balls from Divya Alter’s cookbook, What to Eat for How You Feel remind me of them. But without the sticky fingers and teeth.

Since the beginning of winter, I’ve been wanting to make sesame “candies” from scratch. They’re the perfect, nourishing winter treat. Rich in immunity-boosting nutrients, healthy fat, anti-oxidants, and minerals. With a warming energy to balance with the cold season. Sometimes, it’s hard to wrap my mind around how a yummy “candy” can also be nutritious.

Traditionally, sesame “candies” are made in the cold season. Often in the form of a laddu (ball) or as brittle (I love the diamond-shaped versions). Instead of honey or refined sugarcane, South Asian recipes most often call for jaggery, an unrefined sweetener that comes from sugarcane. It’s often given to kids melted on a chapati with ghee for their iron and mineral content.  A snack after my own heart. Jaggery is also used in nuts and seeds based spiced treats made specifically for women, post childbirth. To foster strengthen, nourish and re-build immunity or ojas—kapha qualities.

The process to make sesame brittle with jaggery requires some fast working hands and temperature regulation. What’s nice about Divya’s recipe is that neither is required. Aside from the texture, and gooey factor, these sesame honey balls taste very similar to the sesame candies/brittle, I love so much. Without comprising the nutrients. Yes and Yes.


Instead of jaggery, Divya’s recipe calls for raw honey.  Like jaggery, honey is also warming and considered to be a cold season food. Along with it’s immune boosting nutrients, honey’s drying qualities can help prevent mucus and colds. A recommended sweetener for kapha dosha, Ayurveda also considers honey to be medicinal. Combined with ginger, turmeric, and other heating spices, it can further support kapha imbalances, like congestion. By counterbalancing the cold, wet, moist and sticky qualities of phlegm and mucus.

Finding new ways to get raw, unheated honey into my diet throughout the winter season is always rewarding. Although, I am not beneath eating a couple spoonfuls straight from the jar. It’s nice to have a variety of seasonal options. These sesame honey balls were this seasons find. A treat, snack or dessert, they do the body-mind good. Generating internal warmth, boosting immunity to prep for the seasonal shift, giving skin that summer glow, and helping to ground restless vata dosha. Not to mention the dose of healthy fat, antioxidants, minerals and immune-boosting nutrients.

Basically, a sweet, nourishing, balanced, and delicious food-based, sattva vitamin—made, especially for the winter season. When eaten in moderation…(reminder to self). Now on to make my next batch.

Happy eating. Happy digesting.

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Nourish the Body & Mind, Sesame Love

Chit-Chaat-Chai-Sesame-SeedsYou say sesame seeds, and I say my nana (maternal grandfather) and his blazer pocket.  The three are forever synonymous in my mind.  They go together like sesame seeds melded together with honey— remember the little rectangular “candies” wrapped in rice paper and twisted in clear plastic. They were always stashed in my Nana’s navy blazer. Each one slightly tacky and perfectly gooey from traveling on his day-long adventures.

Even into my adult years, out came the little one bite wonders from his navy blazer. The treat never grew old. Just gooier and gooier between my teeth. When I formally started studying Ayurveda, sesame seeds took on a whole new light. What was once associated with “Nana candy”, was now seen as nourishing and detoxifying food for the body and mind. In class, if we weren’t talking about how to cook with them we were talking about using their oil in treatments for the skin, mouth, throat, nose, and ears.

I quickly learned how revered these tiny seeds were in Ayurveda. Touted for their not only for their minerals but also their guna.  An energetic vibration or what today’s physics would consider as the phenomena of matter, according to Ayurveda Lifestyle Wisdom by Acharya ShunyaA food’s guna is one the integral nutrients an Ayurveda counselor, practitioner or doctor considers when making dietary recommendations. Similar to how a dietitian would assess the calorie and fat count of food.

Out of the three gunas: sattva, rajas, and tamas, sesame seeds are inherently sattva. Sattva represents balance, a stabilizing force that evokes contentment, bliss, lightness and does not overstimulate the body or mind. In the context of dietary choices, sattva foods are said to foster mental clarity, love, compassion, patience, and bring internal peace. They are considered to be rich in prana—life force, easily digestible, sharpen the intellect and have a calming, purifying effect on the mind.


Yoga philosophy and Ayurveda speak to the effect the diet, (what we take in through our sense of taste), has on the attitude, thoughts, emotions, and intellect. As Swami Sivananda says, “purity of the mind depends on the purity of food”. Based on the mind-body connection, sattva foods like sesame seeds are revered. In quantities appropriate for the season or individual dosha (imbalance/constitution). Diets primarily consisting of sattva foods are the preferred choice for yogis, rishis, and strict followers of Ayurveda. Who tend to refrain from foods that are overstimulating to the mind and body—tamasic and rajasic foods like meat, onions, and garlic, for example. Read More

5 Steps To Create New Year’s Resolutions That Last The Year

New-Years-Resolution-Chit-Chaat-ChaiI love the end of the year because it provides a benchmark for the progress we’ve made during the past 12 months and reignites our motivation to set new goals for the upcoming year. One of the things that have always frustrated me once I’ve created new intentions has been the lack of discussion around how resolutions are going once January passes. Nobody talks about how they are doing with their intended goals in April or what changes they needed to make, if any, in the middle of the summer. This idea of self-improvement and the spirit of personal growth that comes with the beginning of a new year stays stuck there, at the start of the year.

My best guess as to why this occurs has to do with people either setting unrealistic expectations of themselves or not properly mapping out how they will reach their goal(s), both which lead to messy approaches and disappointing outcomes.

After accomplishing my one New Year’s Resolution that I had set out for myself in 2015-to meditate every day, I can say that it’s a lot of hard work, which requires persistence, patience, faith, and motivation. But I have been able to maintain that one goal for 2.5 years now, so it’s absolutely possible!

Below are 5 steps I believe will help anyone stick to their New Year’s Resolutions. Read More

Shredded Carrot & Lentil Salad


I think what I appreciate most about Indian/Pakistani salads is their similarity to a slaw.  They can be eaten as is,  a side, added to a wrap or the final topping on a bowl. Complimenting a meal or a bite, similar to a chutney or condiment. While retaining a hearty, crunchy freshness like a slaw.

Since they last a few days in the fridge without wilting or losing the crunch factor, they can easily be made ahead. A handy convenience when time is of the essence. Salad-slaws can be a quick way to add a missing taste, quality or vegetable to a meal when applying Ayurveda food guidelines to eating.  Need a sweet, sour, astringent or bitter taste? Or something a little dry (aka crunchy) or light? Depending on the type of slaw, several missing bases can be covered at once.

If I haven’t already said enough about why slaw-salads are awesome, here is one more thing. Slaw type salads aide and support digestion. A light fermentation process takes place from the salt and lemon or lime “dressing”.  Adding a tangy, and not sharp vinegar flavor, which can be too harsh and acidic for some. Just enough sour to moisten the mouth and increase the flow of saliva. Enhancing the secretion of digestive enzymes, and stimulating metabolism. In doing so, the sour taste also helps to expel excess vata that can sometimes create stagnation in the body. While energizing the mind and aiding concentration.

This recipe comes via Chitra Agarwal’s new cookbook, Vibrant India (read more about her book here).roften served on special occasions.  Happy Cooking! Happy Eating! Happy Digesting!

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Green Bean & Coconut Stir-Fry


Quick and easy with a flavorful aromatic punch pretty much sums up this string bean coconut stir-fry recipe from Chitra Agrawal’s new cookbook Vibrant India (read more here).  Any dish with shredded coconut always makes my eyes shine.  The chewy goodness sweetly balances the spicy flavor profile of this Karnatakan dish.  Adding a layer of complexity to a fairly simple dish.  The use of coconut is one of the things I appreciate most about cuisine from the Southern part of India. When I came across this recipe in Vibrant India, I knew it was one of the first ones I wanted to try. Read More

Roasted Butternut Squash & Lentil Stew


The days when I craved butternut squash soup were long ago. A time when the sweetness did not overwhelm my taste buds and the heavy soup felt light.  An era I did not think would return.  Until I came across this Roasted Butternut Squash & Lentil Stew recipe in Vibrant India. A cookbook filled with Chitra Agarwal’s family’s recipes from the southern Indian state of Karnataka (click here to read my review).

The combination of sweet and spicy ingredients immediately appealed to my current taste preference. Which is currently lingering between autumn and winter. When vata dosha is still center stage and kapha dosha begins to introduce itself.  A time when the grounding, earthy nourishment from the sweet taste is still integral to Ayurveda’s seasonal diet. While the pungent taste needs to take a step forward.  To counterbalance the start of the cold and wet season with its warming and drying qualities.

A take on a traditional family recipe, Chitra, author of Vibrant India, blends butternut squash with red lentils.  Then spices it up with with a traditional spice blend from Karnataka known as huli. Creating a creamy, soupy-stew style dal that is slightly sweet and spicy.  Huli is similar to sambar powder, a spice blend commonly used in South Indian dishes. Sambar is also the name of the lentil soup served with dosas and idli. Consisting of common spices used across South Asia with the addition of ground lentils. Read More

Cooking with Vibrant India

Vibrant-India-Rumin-Chit-Chaat-ChaiLiving in a country where South Asian food tends to be associated with Northern Indian cuisine, Chitra Agrawal’s cookbook, Vibrant India brings a refreshing change. State-specific South Asian cookbooks are a rare find. Coming across one with a personal narrative and captures the cuisine from the south-western Indian state of Karnataka, suggests we are entering into an exciting time for South Asian cookbooks.

Filled with every day to special occasion dishes, Vibrant India connects food with family memories, traditions, and comfort. Recipes passed down from generations, rooted in sattvic dietary customs and reflective of a second-generation American of Karnataka descent. It’s family’s cookbook of sorts.  One that is now publicly available to the DIY foodie, the traditional enthusiast and/or those seeking to diversify their South Asian recipe box beyond chicken tikka masala and palak paneer. Read More

Digest Better: Engaging the 5 Senses with Each Bite

In a couple weeks, here in the U.S., it will we will be time for the Fall Harvest Feast. A holiday that brings people together to share a meal, laugh, and reconnect with loved ones. It’s also a time to recognize and be grateful for all the gifts we have in our lives. While it can be a joyous day,  it can also be one of overindulgence. A day in which we tend to please our emotions and often tune out the needs of our body. Transforming active, joyous energy to lethargy.

How do we walk away from the table feeling mentally and emotionally happy while our body still feels energetic?  With room to digest the nourishment it just received.

One practice is connecting the mind and the emotions with the body through actively engaging the five senses. Using our senses to direct our mind and emotions towards love and appreciation. If we do this prior to taking the first bite, it can help bring us into the moment. Focusing our attention towards the gift of a meal and helping to prevent mindless eating.

The practice also helps prepares the body by releasing digestive juices prior to the first bite. Helping the nutrients from the joy of the day and our food digest, assimilate and absorb.

Here some tips on how to activate the sense of smell, sight, touch, sound, and taste to help bring us into the moment.

Read More

5 Dishes to Spice Up Your Fall Harvest Feast

Looking to add a little spice to your Fall Harvest Feast this month? Here are five delicious sides (and 1 appetizer) that also happen to be vegan, dairy and gluten-free.

Happy Eating! Happy Digesting!

1. Smokin’ Sweet Cranberry Chipotle Chutney It’s amazing what a little chipotle, cumin, cinnamon, garlic and orange does to cranberry sauce. Click here for the recipe.

Chiptole Cranberry Chutney

2. It’s a Rose-Mary Citrus Party Entice those fingers to grab some pre-meal fruit. Thinly sliced citrus makes keeps it easy and clean for the chef and guests.  A  light, hydrating snack that leaves room for the main course and sides. Click here for the recipe.

Rose-Mary Citrus Platter

3. 5 Spiced Yams & Rainbow Chard Spice up yams and greens with three tasty digestive aides cumin, fennel and ginger.  A variation of the popular 5 spices and a veggieClick here for the recipe.

5 Spices w/Yams & Rainbow Chard #chitchaatchai

4. Corn in a Roasted Poblano Coconut Curry  Take the corn off the cob and this recipe can easily convert to a vegan, dairy-free creamed corn or corn dressed in a spicy coconut based sauce.  Click here for the recipe.

Corn in a Roasted Poblano Coconut Sauce - Chit.Chaat.Chai

5. Roasted Squash & Yams with Sweet Spices & a Tahini Lime Dressing This side will treat every taste the heart desires, sweet, salty, sour pungent. It’s a party in your mouth. Greek yogurt can be substituted with a vegan yogurt. Click here for the recipe.

chit-chaat-chai ayurvedic roasted squash and yam with tahini dressing

The Most Important Part of Meditation No One Talks About

Chit-Chaat-Chai-MalaWho isn’t talking about meditation these days? People in every corner of the globe are realizing its benefits. Naturally, when any ancient practice gains wide popularity, it becomes accessible in a vacuum. Most learn bits and pieces of sacred knowledge without proper context. The meaning and purpose behind it eventually lose significance. Sometimes, the application and method turn into something so far from its roots that a danger develops of creating adverse effects. A good example of this is Ashtanga Yoga or Patanjali’s 8-Limb Path.

There is a practical and functional purpose to the progressive stages of this path-Yama (Social Code), Niyama (Personal Code), Asana (Postures), Pranayama (Breathing Exercises), Pratyahara (Withdrawal of Senses), Dharana (Concentration), Dhyana (Meditation), and Samadhi (Self-Realization). Meditation comes in the latter part of our internal work towards self-realization because we first have to prepare the mind with the former stages.

Yet, how many people do you know who are putting in an equal effort with the Yamas and Niyamas, as they are in perfecting their Asana poses? Read More

You Are What You Digest



After several months of collaborating with the founding President of the California Association of Ayurvedic Medicine, renowned Ayurveda/Jyotish educator, and a dear friend Mamta Landerman CAS, it is with great pleasure and excitement to share Chit.Chaat.Chai’s first podcast series! You Are What You Digest, In Conversation with Mamta Landerman CAS. A 3-episode podcast all about digestion through the lens of Ayurveda.

Mamta and I developed this series to share a holistic perspective on digestion that extends beyond the gut. Each episode is dedicated to one of the three realms: physical, emotional and mental (digestion is more than just elimination!). Using stories and analogies in each episode, we talk through each level step by step for easy digestion. As the series progresses, we discuss how all three are interconnected and work synergistically. We hope this episodic journey provides you with insight on how Ayurveda approaches digestion and supports your path to healthy digestion.

All three 30 minutes episodes are now available on iTunesSoundcloud or click on each episode to stream from the web. I will also be releasing a couple exciting interviews with women who have helped pioneer Ayurveda here in California (including Mamta!). To receive episodes as they are released, subscribe to Chit.Chaat.Chai’s podcast channel and get them in your feed! Thank you for your support.


Listen & Subscribe on iTunes

Episode 1. Physical Digestion

In the first episode of this 3-part podcast series, Mamta Landerman CAS and I talk about digestion as a continuous process that extends beyond the gut and into the seven tissues, through the lens of Ayurveda. Covering topics such as the digestive fire, indigestion, ama or toxins, eating habits, food choices, and how everyday kitchen spices can aid in supporting digestion within the physical body. Approximately 30 minutes

Episode 2. Emotional Digestion

In the second episode of this 3-part podcast series, Mamta and I talk about digestion on the emotional realm. Discussing the impact the subtle body has on the gross. Using the same terminology from the previous episode we show the relationship between the physical and the emotional bodies while providing a broader view on the understanding of digestion. Approximately 30 minutes

Episode 3. Mental Digestion

In the final episode, Mamta and I talk about digestion within the mental realm. Discussing Ayurveda’s view on the mind and the role the intellectual fire plays in supporting physical and mental digestion. Approximately 30 minutes

Listen on Soundcloud

Read the Transcriptions

You Are What You Digest was developed in partnership with Mamta Landerman,  a Clinical Ayurveda Specialist and Vedic Astrologer (Jyotishi). Considering their study as a lifelong journey, she teaches these subjects both privately and in different colleges across the U.S. Her keen interest in growing Ayurveda as a profession in the U.S., led her to be the Founding President of The California Association of Ayurvedic Medicine, which she served for five years. She also produced the first three International Symposia on Ayurveda at University of California at Berkeley. To learn more about this amazing woman and the services she offers visit

Ep.3: Mental Digestion, You Are What You Digest


Episode 3. Mental Digestion

In the final episode, Mamta Landerman CAS and I discuss the role of the mind in the digestive process. Providing insight on how Ayurveda views the mind and the role the intellectual fire plays in supporting physical and emotional digestion.

Listen on iTunes or Soundcloud

Read the transcription

You Are What You Digest was developed in partnership with Mamta Landerman,  a Clinical Ayurveda Specialist and Vedic Astrologer (Jyotishi). Considering their study as a lifelong journey, she teaches these subjects both privately and in different colleges across the U.S. Her keen interest in growing Ayurveda as a profession in the U.S., led her to be the Founding President of The California Association of Ayurvedic Medicine, which she served for five years. She also produced the first three International Symposia on Ayurveda at University of California at Berkeley. To learn more about this amazing woman and the services she offers visit


Ep.2: Emotional Digestion, You Are What You Digest


Episode 2. Emotional Digestion

In the second episode of this 3-part podcast series, Mamta Landerman CAS and I talk about digestion on the emotional realm. Discussing the impact the subtle body has on the gross. Using the same terminology from the previous episode we show the relationship between the physical and the emotional bodies while providing a broader view on the understanding of digestion.

Read the transcription

You Are What You Digest was developed in partnership with Mamta Landerman,  a Clinical Ayurveda Specialist and Vedic Astrologer (Jyotishi). Considering their study as a lifelong journey, she teaches these subjects both privately and in different colleges across the U.S. Her keen interest in growing Ayurveda as a profession in the U.S., led her to be the Founding President of The California Association of Ayurvedic Medicine, which she served for five years. She also produced the first three International Symposia on Ayurveda at University of California at Berkeley. To learn more about this amazing woman and the services she offers visit

Ep.1 Physical Digestion, You Are What you Digest


Episode 1. Physical Digestion

In the first episode of this 3-part podcast series, Mamta Landerman CAS and I talk about digestion as a continuous process that extends beyond the gut and into the seven tissues, through the lens of Ayurveda. Covering topics such as the digestive fire, indigestion, ama or toxins, eating habits, food choices, and how everyday kitchen spices can aid in supporting digestion within the physical body.

Listen on iTunes or Soundcloud

Read the transcription

You Are What You Digest was developed in partnership with Mamta Landerman,  a Clinical Ayurveda Specialist and Vedic Astrologer (Jyotishi). Considering their study as a lifelong journey, she teaches these subjects both privately and in different colleges across the U.S. Her keen interest in growing Ayurveda as a profession in the U.S., led her to be the Founding President of The California Association of Ayurvedic Medicine, which she served for five years. She also produced the first three International Symposia on Ayurveda at University of California at Berkeley. To learn more about this amazing woman and the services she offers visit

Moong Daal in a Pot

Ghee-licious Moong Daal

Moong Daal in a PotSometimes you’ve got to strip it all away and get down to the bare necessities. After six months of recipe testing, I was able to digest and implement this practice. Understanding that good food does not need to be complicated. The time and practice were well worth the experience.  Along with a ghee-licious recipe for moong daal, I love.

You would think a girl who grew up eating daal every other week, could just whip up a  batch of soupy moong daal.  It would be easy breezy. Well…apparently, that wasn’t my case. Growing up moong daal was served like a dry curry. In which the integrity of the lentil remained. We ate this tomato based dish with chapati.  Sometimes rolled into a burrito. It was our road food. We also made other single soupy-style lentil recipes like tuwar and urad, but never moong. Hmmm—maybe it was a regional thing? I am not really sure of the why, but I do know there are a plethora daal recipes in South Asia. They vary from town to town, street to street, home to home, religion to religion—that’s just the glory of daal.

While working on this recipe, I pulled out every typical ingredient from my daal bag—fried onions, whole garam masalas, an array of spice mixes, but none of them were giving me that simple, uncomplicated goodness I was seeking. After a couple months and an overload of moong daal, I realized I needed a break. I was trying too hard and the repeated disappointment was fostering stagnated ideas. My creative juices were running dry. Eventually, good ol’ Father Time delivered a message. “Just make it the simplest way you know how”. And boom. That’s my story of how a girl whose life was turned upside down, over a simple moong daal recipe, developed  Ghee-licious Moong Daal.

I am loving this recipe. It has been on my weekly rotation for a few weeks now. It’s nothing fancy or complicated, it just simple, traditional, goodness. The combination of ghee and hing (asafetida), add a buttery touch, while still keeping the daal light. It’s not overly spicy or predominant in one spice versus another.  I am grateful for this lesson and hope that each time I make this recipe, I am reminded of the value of simplicity.

Daal Spices

Happy Eating. Happy Digesting.

Ghee-licious Moong Daal

  • Servings: 4-6
  • Difficulty: easy

Dosha: VPK Season: All Qualities: Moist, Warm, Soft, Light Tastes: Astringent, Bitter, Pungent, Sour, Salty Time: 30-40 minutes* Serves: 4-6 What you need: a 3-4 quart heavy bottom pot, a small pot, hand blender (optional)


In the pot:

  • 1 cup peeled+split mung daal (lentils)
  • 6 1/2 – 7 cups water*

Vaghaar/Taarka/Hot Oil Infusion:

  • 2 T (heaping) ghee or sunflower (any season) or coconut (summer) 
  • 1/2 tsp mustard seeds
  • 1/4 tsp hing aka asafoetida
  • 1 1/4 tsp cumin seeds
  • 1 T grated ginger (heaping)
  • 1 medium garlic clove very thinly sliced
  • 1 tsp turmeric powder
  •  8-10 curry patha (leaves) (nice to have)
  • 1/2 serrano chili sliced or 1-2 dried red chili or 1/4 tsp red chili powder (optional)

Finishing Touches:

  • 1 tsp Himalayan pink salt
  • juice of 1/2 a lemon or opt for lime in the summer
  • 4 T chopped cilantro (with stems)


  1. Rinse and soak moong daal for a minimum of 20 minutes to overnight if possible. This aides with digestion, slight starts to sprout the pulse and can reduce cook time. I soaked mine for about 4 hours (after I had breakfast).
  2. 2.In a 4 quart pot add water and rinsed mung daal (throw out the water it was soaked in). Bring the daal to a boil on medium-high heat with the lid slightly uncovered. Remove foam, if any. Cover and let the daal simmer on medium heat. Be careful it doesn’t overflow. If this happens lower heat and/or leave it slightly uncovered.

    While the daal is cooking, prep your spices and bring them close to the stove. The oil infusion is a fast process, so having all your spices measured out and nearby is really helpful.

    3. While the daal is simmering, in a small pot (this way you have a puddle of ghee), warm the ghee over medium heat. When it is nice and warm—add 1 mustard seed. If the seed sizzles the ghee is at the right temperature. If the seed pops out it too hot—let it cool down. If the seed sizzles, add the remaining mustard seeds and keep a cover nearby. The seeds need to pop to release the flavor, covering the pot can help getting seed stung. I also like to use a mesh, flat strainer with a handle. Once the mustard seeds begin to crackle, they are activated! Then add in the following order: the hing, cumin seeds, curry leaves, dry red chili or green chili, and garlic. Once the garlic starts to turn a light golden brown, add the ginger and stir. Then turn off the stove and add the turmeric (and the optional red chili powder)—this will activate the spices, but won’t burn them

    4. Immediately, but gently, pour the infused ghee into the simmering daal. It will sizzle and you will see lots of steam. Get every last drop of the infused ghee into the daal. I also like to ‘rinse’ the pot, by adding a little bit of the daal into the infusion pot. Give the daal a good stir. Continue to simmer with the pot slightly uncovered until the lentils are well blended & creamy.

    5. Once the lentils have dissolved add the salt. Continue to cook until the lentils and the water are melded together. If daal is too thick, add a little warm water. If it’s too thin, continue to cook with no lid until you get the consistency you like.

    6. After the daal is nicely blended and creamy. Turn off the stove. Add the cilantro and lemon juice and cover for 3-5 minutes before serving.

    Notes: The total time ranges from 30-40 minutes. If you live in high altitude, times may differ—consider using a pressure cooker to cook the lentils first. If you prefer a really smooth daal, once the lentils are cooked and the foam has been removed, blend the daal with a hand blender. Then continue with step 3. This recipe is for a daal on the thinner daal, like the consistency of a soup. If you prefer a thicker daal, reduce water (you can always add more water—always add warm to hot water to keep the temperature same and to avoid longer cooking time ).

    Moong is the favored lentil in Ayurveda. It is known for its digestibility, overall nourishment, and sattvic nature.  It is also the key ingredient in khichadi, a simple rice dish enjoyed throughout South Asia. When feeling under the weather, daal is like chicken soup for the soul. I like to have moong daal over a little basmati rice, as a compliment to a veggie dish or use it as a soup stock. In the autumn, I add an extra dollop of ghee, or if you have a pitta/vata dominant dosha that dollop can come with each season.

    Moong Daal in a Pot

Sprouted Moong Soupy Khichadi with Summer Veggies

Summer-Squash-Khichadi-AyurvedaAfter returning home from a summer road trip to New Mexico, my body was needing cooling, hydrating and earthy nourishment. A meal that was filling, yet light. Comfort food with a touch of the summer season. Soupy khichadi, kitchri or kitchuri, depending on the transliteration, was calling my name.

I started to make soupy khichadi when I was living in San Marcos. One of the many beautiful towns surrounding Lake Atitlan in Guatemala. During this life period, my eyes awoke with the sunrise and fell asleep when it was too dark to see. We had no electricity or curtains, but we had a propane stove and a pressure cooker.  All we needed to prepare our daily khichadi lunch.

Not familiar with pressure-cooker cooking, my khichadi was consistently neither a porridge nor a pilaf. Instead, I’d end up with soupy khichadi. Where the lentils and rice still held together in a seasoned broth. Basically daal over rice made in one pot. A comforting meal with that nostalgic touch. Exactly what I needed, in my temporary home away from home.

Summer-Squash-Chit-Chaat-ChaiI’ve thought about getting a small pressure cooker. However…in my tiny kitchen! My four quart pot will need to suffice. And it did. After twelve years, soupy khichadi is back! Coinciding perfectly with with transit of Jupiter in virgo. Where it lived during my San Marco days. How does this astrological transit fits together with this story? I have no idea…but the timing has my whiskers on alert mode.

With this version of the recipe, I’ve introduced corn. My touch of summer. I was a little wary about adding sweet corn, but I wanted to move away from the normal veggies, I occasionally add to khichadi. Familiarity serves a valuable purpose. It can be easier and save time. While also allowing for complacency. A side effect I was starting to recognize. The season of transformation, called me to to change it up.  Take a chance on corn. Love the little lessons I am reminded of when cooking.

Sprouted Moong Soupy Khichadi with Summer Veggies

  • Servings: 4-6
  • Difficulty: easy

Dosha: PKV Season: Summer Tastes: Sweet, Sour, Salty, Pungent, Astringent, Bitter What you need: 4-quart pot


  • 3 T ghee or coconut oil
  • 1 1/2 tsp cumin seeds
  • 1 cinnamon stick
  • 1/2 tsp turmeric powder
  • 1 T (heaping) freshly grated or finely chopped ginger
  • 1/2 serrano green chili diced (optional)
  • 1 1/2 cups sprouted moong
  • 1/3 cups basmati rice (rinsed and soaked 20 mins)
  • 1 1/3 cups fresh corn (2 cobs)
  • 3-4 summer squashes
  • 1 1/4 tsp sea salt/pink rock salt or to taste
  • Juice of 1 lime
  • 1/4 cup (heaping) chopped cilantro
  • 6 cups water


1.Over medium heat, warm the ghee or coconut oil in a 4-quart pot. When the oil has melted and is quite warm, add the cumin seeds and cinnamon stick.  Cook until the cumin seeds are toasty (darker brown) and aromatic.

2.Then add in the sprouted moong,  soaked rice (drain the water it has been soaking in), grated ginger, turmeric and give it a few stirs. The wet rice should prevent sticking and let the ginger and turmeric gently warm.  Then add in the 6 cups of water and fresh corn. Increase the heat and bring it to a boil.  Then let the khichadi simmer covered for about 15-20 minutes or until rice is 95% cooked.

3.While the khichadi is cooking, chop up the summer squash into medium size chunks or slices, depending on the shape of the squash. Try to keep the pieces consistent in size for even cooking.

4.Once the rice is 95% cooked, add in the squash and salt. Cover and cook for another 5-10 minutes depending on the size of the squash. Turn off the stove when squash is 95% cooked, to prevent overcooking. Add in the lime juice and chopped cilantro. Mix well and serve with a dollop of ghee (especially for vata constitutions).

Notes: If you want a soupier khichadi, add additional boiling water prior to adding the squash so the flavors can meld. Bring to a boil and then continue with step 4. Frozen corn can be used as well. If adding a dollop of yogurt, skip the lime juice as both ingredients are not compatible for digestion. Chit_Chaat_Chai_Summer_Kitchri