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Ayurveda

 Ayurveda is known as the science of life in Sanskrit from the root words Ayur meaning “life,” and Veda meaning “science.”

The practice treats each individual on their own with the understanding of the person and their current life. Any living organism in a state of equilibrium has the capacity to naturally heal itself.

Ayurveda treats the whole person, by attempting to understand each individual’s constitution, circumstances, lifestyle, tastes, emotions, attitude, and relationships.

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Tom S. Testimonial: "Through a one-on-one nutritional ayurveda consultation with Emily.  Emily provided the background information necessary for me to grasp the concepts of Ayurveda and how they affected my life.  Emily provided the information in a clear and concise manner that was easy to grasp and understand.  Using the concepts of nutritional Ayurveda practices and with her guidance I was able to create a balanced, nutritional meal plan with positive healthy foods.  After implementing these adjustments in my meal planning, I reduced my overweight condition, increased my energy level throughout the day and slept more soundly through the night.

Vegetable Couscous

Kitchari

Ingredients:

1/2 cup split mung beans

1/2 cup basmati rice

3 tablespoons ghee or coconut oil

1 teaspoon garam masala

1 teaspoon fresh grated ginger

1/4 tsp. asafoetida

4 cups vegetable broth

2 cups seasonal vegetables, grated, chopped or torn

1/4 cup sesame seeds

1/4 cup pumpkin seeds

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Rinse the mung beans and rice until the water runs clear. Let drain.  Melt 2 tablespoons of ghee in a quart pot on medium-high heat. Add the garam masala, ginger, turmeric and asafoetida. Mix and sauté for one minute. Stir in the mung beans and rice and completely cover in the spicy oil. Add the broth and bring to a boil. Cover and reduce to a simmer. Cook for 30 minutes, at just a simmer without drying. If it does start to dry, add boiling water. Stir in the vegetables now. Simmer another 5-10 minutes. Let stand, keeping it covered. Meanwhile, toast seeds in a small pan until lightly brown and aromatic. Serve the kitchari in bowls. Top with some ghee and toasted seeds for each serving.

Vegetable Couscous
Leaf Pattern Design

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