Chutney…you can make it!! Spices, pickles, chutneys, and condiments certainly make food more flavorful and fun. Homemade chutneys are a great way to provide a flavor accent to your everyday dishes. Also, there are a plethora of easy chutney recipes that utilize a host of beneficial herbs, veggies, fruits, and spices. Every time I make chutney I remember how fun and simple it is and wonder why I don’t do it all the time. Here are two easy and delicious chutney recipes that are especially fitting for late winter and spring. Check out the full post on the Herbal Academy blog HERE!

Ayurveda teaches that all things in nature are made up of some combination of the five elements: earth, water, fire, air, and ether. This means that our bodies, the food we eat, the herbs that we benefit from, and even colors and aromas—are made of some combination of the five elements. This five-element paradigm is essential for understanding the three doshas (vata, pitta, and kapha). Also, Ayurveda has a unique way of looking at food, defining a balanced diet a bit differently than the Western model. In Ayurveda, all food is classified as having one or more of the six tastes: sweet, salty, sour, astringent, bitter, and pungent. We need all six tastes, but depending on one’s constitution, the current balance of the doshas, and the time of year, it is advisable to emphasize certain tastes and downplay others. 

Rather than approaching the use of tastes from a clinical angle, in this post I will take a festive and light-hearted approach and explore how to balance your holiday menu with the ayurvedic six tastes. Things can get fairly complex and heady when you start to examine how to classify foods by taste, the elements, and their impact on one’s constitution. So, for our purposes here, let’s keep it simple and light. (You probably don’t need more stress when it comes to planning a holiday menu!)

Read the full post HERE.