Big News: Going Deeper with Ayurveda

I’ve got something special to share with you 💜

Many of you reading this are clients. I’ve walked with you on your healing journey. Others are friends and family learning to weave Ayurveda into daily life. I’m grateful for all of you and I’m excited to share my next big chapter!

I’m deepening my study and practice of Ayurveda in the kitchen. I’ve officially begun the Ayurvedic Nutrition & Culinary Training (ANACT) with renowned chef and author Divya Alter at Bhagavat Life, a nonprofit dedicated to teaching the healing science of Ayurvedic cooking.

This program blends precise culinary technique with Ayurveda’s timeless wisdom so I can help you create simple, delicious, healing meals at home.

Many of you have asked for guidance on meals, recipes, and Ayurvedic food combinations. Becoming an Ayurvedic chef is the natural next chapter in how I serve you and continue to master this deep science.

And there’s more to look forward to in Spring 2026…

I am planning to host intimate, multi-course Ayurveda dinner retreats that weave seasonal menus, nature, and ritual into one nourishing experience. Along the way, expect pop-ups, chef’s table evenings, in-person and online cooking classes, collaborations with wellness practitioners, and hands-on workshops.

Thank you for being on this journey with me. I can’t wait to help you bring more healing and nourishing foods to your family and table.

Enjoy this bonus breakfast recipe from one of Divya’s books, What To Eat For How You Feel. It’s perfect for the early fall season 🍁🍂

Barley flakes are grounding yet light and filling enough to keep you going until lunch. Because they’re made from pressed whole barley grains, the nourishing bran remains intact, preserving the ojas building minerals and fiber. This gentle pressing process makes them quick to cook and easier to digest, offering the perfect balance of sustenance and lightness to carry you through the morning 💜