The Yogic Kitchen

Ayurvedic health coach, skilled cook and yoga teacher Jody Vassallo's new cookbook The Yogic Kitchen, offers 100 recipes as well as a wholistic guide to Ayurveda that shows how to identify which of the three main constitutions (or doshas) you are and how you can support our dosha with the right food. 

Tried and tested over thousands of years, this ancient Indian food-as-medicine practice can heal and restore you, bringing balance to your system. 

It is a beautiful cookbook with lots of different recipes and advice aimed at restoring balance and improving one's health

This book provides diagnostic charts and advice on the Ayurvedic way and illustrates the power of the right ingredients to bring balance to the digestive system and the mind. 

I have included below two of my favourite recipes from the cookbook.

1 banana
1/2 teaspoon cinnamon
1 teaspoon chia seeds
1 tablespoon hemp or flax seeds
2 teaspoons hulled tahini
1 tablespoon cacao powder
1 tablespoon cacao nibs
2 teaspoons maple syrup
2 cups (500 ml) soy, coconut or almond milk

Place all ingredients into a blender and blend on a high speed until smooth and creamy.

Serves 2


1 cup steel cut oats (160 g), soaked overnight in cold water
2 tablespoons black tahini
pinch sea salt
1 1/2 cups (375 ml) unhomogenised organic milk or coconut milk
2 teaspoons coconut sugar
1 teaspoon finely sliced ginger
To serve
2 tablespoons goji berries
1 teaspoon black sesame seeds
2 tablespoons pumpkin seeds
3 tablespoons pomegranate seeds
1 tablespoon ghee

Rinse and drain the oats and place in a pan with the black tahini, salt and milk and bring to boil.

Reduce heat and simmer for 10 minutes or until the oats are soft.

Stir in the sugar and ginger to combine.

Serve bowls of the porridge topped with the goji, seeds and ghee.

Serves 4

The Yogic Kitchen by Jody Vassallo (HQ Non Fiction, $39.99)


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