This page offers a list of delicious Nadi Girl Ayurveda & Whole Food Nutrition Recipes. Enjoy liberally and add tons of spices.
Whole spices can be dry roasted or added to soups, stocks, stews etc. Ground spices and Celtic Sea salt should be added at the end.

Interested in individualized Ayurvedic Nutritional Support? Email me


California Miso Soup– This is our favorite breakfast of all time. As a Californian part Japanese yogini, this is the perfect blend of traditional and contemporary, with an Ayurvedic twist. It’s light but warming, which is ideal for breakfast and can be made hardy by adding protein. It’s balancing for all ayurvedic, doshas or types. It takes about 20 minutes depending on the ingredients and how small you cut the veggies. I will make a batch for a few days and warm it each morning.

Boil 2 quarts purified water with ample fresh grated ginger and turmeric, 1 piece kombu seaweed (optional but traditional) , 2 red potatoes , 2 japanese sweet potatoes and 1 onion (optional)

When the sweet potatoes are soft but not done add chopped kale or collards, for quicker miso add chard or arugula .

Turn off the soup, and mix in miso paste ( you never want to boil miso). Try this easy mixing trick: fill a mug with the broth, add paste to it and stir with a fork to break up miso , then add the broth paste back to the whole soup.

Add egg, quinoa, rice, or meat/fish for protein (you can poach an egg in the water before you add the paste or cook it on the side)

Garnish with avocado, fresh cilantro and a drop of ume plum vinegar. This makes its spectator!

Sweet Hot Cereal– Turn quinoa or leftover rice (less protein) or some yummy grain into a hot breakfast cereal. Warm and add cinnamon, cardamom, ginger powder, salt, almond or coconut milk, ghee or coconut oil, dried or fresh fruit, seeds or nuts (raw) and enjoy like oatmeal. (but actually good for you) Add raw honey or maple syrup if you need a sweetener. but ghee, salt and almond milk make a great combo

Green Smoothie – Blend in a vitamix or a blender/processor:  frozen mango, fresh strawberries, heaping handful of fresh washed/cut kale, 4 pitted dates, 5 brazil nuts or macadamia nuts (I add ½ teaspoon ashwaganda root – it is is an adaptogen: increases immune function, decreases stress, increases vitality/libido, and even suppresses sugar cravings to mine as well as ½ teaspoon of fresh hawaiian bulk powdered spirulina for super green energy – from Lakeshore Natural Foods)

Baked Fruit! – Bake an apple (in the oven!) with cinnamon raisins and honey on top until it is gooey and yummy and warm.  Add a dollop of almond butter for protein.

Lunch – fats and proteins are best in the middle of the day!

Salads with protein–Nice big salads with quinoa, nuts, fish, lean meats, or goat cheese for protein. Add avocado, and raw oils for good fats.

Wraps-Put your salad in a nori wrap, or vietnamese rice wrapper or a healthy tortilla, smoked salmon, quinoa or sliced meat add protein . Use hummus or pesto or an raw oil blend to make it tasty. Add some sauerkraut

Coconut Rice:  whir up in your blender/food processor :  1 jalapeno, 1 bunch of cilantro, 3 Tablespoons extra virgin coconut oil and some of your good salt.  Add some dried coconut flakes you’ve toasted in the oven and mix all this into your rice. It will turn green and taste yummy.  Serve with steamed Bok Choy to get your wet white veggie and grilled tofu or tempeh.

Collard Green Wraps:  steam collard greens and stuff with a mixture of :  short grain brown rice/walnuts/nama shoyu and sliced steamed butternut squash.


Lean protein, Quinoa, Salad (or rice, amaranth, squash for grain if you’ve had enough quinoa), steamed kale or greens w/ fresh olive oil and spices in it

Eating Out— sushi, thai, fresh add good salt to it

Carrot Ginger Cashew Soup – bake carrots and ½ a garnet yam.  Puree with veg. broth, a bunch of fresh ginger, and raw cashews, some nama shoyu and lots of turmeric

Soft Boiled Eggs on top of a bed of steamed Kale:  add fresh extra virgin olive oil and sprinkle a sesame seed/seaweed/good salt blend all over. Also great for breakfast

Grounding Sweet Potato Coconut Soup: boil 6 sweet potatoes  (or yams or japanese sweet potatoes), 2 red potatoes , 1 yellow onion, fresh ginger  in 4 cups of water. When cooked you can remove some of the water. Use an immersion blender or put in a blender to blend together to potatoes, add 1 can coconut milk and 1 bunch cilantro (with stems) blend until desired consistency

Roasted Roots – get creative w/ the roots- try parsnips, red potatoes, beets, yellow beets, sweet potatoes, rutabagas, bake at 400 in shallow water. Add as tablespoon coconut oil or ghee for yum.
spice suggestions bake w/ fresh grated ginger and turmeric

Fish Tacos- a family favorite! Sautee fresh white fish w/ shallots, veggies, add cumin and cayenne powder and lime juice, add kale or salad greens, salsa, avocado etc. garnish w/ cliantro and lime


Fresh fruit
Nuts and seeds (raw)
Tahini and almond butter (raw w/ fruit)
Dates with almonds
Sliced carrots, radishes, turnups with hummus or pesto*
No sugar yoghurt (add fruits and spices)
I LOVE to slice a banana long ways and put raw tahini on it, some blueberries, pumpkin seeds, cinnamon, cardamon, ginger powder, a bit of salt and drizzle of raw honey!
Rooibos chai is naturally decaf:  add fresh ginger juice or grated ginger, cinnamon, honey and almond milk to mine.

*Go to Hydration Pesto– blend like regular pesto in a food processor adding oil as you go. You can add water to thin it out but you must eat it within 3 days if you use water. Use this pesto as a dip w/ veggies or a smear for wraps or thin it out w/ extra olive oil or water for a dressing.

  • 1 bunch cilantro
  • 1 bunch basil (if in season)
  • ¼ bunch dandelion greens or arugula
  • 1 fennel bulb
  • ½ RAW seeds or nuts (tahini also makes it super creamy)
  • 1-2 juiced lemons
  • olive oil , spices, salt and water to taste

options for cooling pitta- add mint leaves, use pumpkin seeds, hemp oil lots of lemon
options for grounding/warming vata- add raw tahini, ginger, or raw cashews, leek in winter, lots of olive
options for cleansing kapha- add more lemon, apple cider vinegar , use sunflower seeds, less oil more water

Traditional Herbal Chai– boil until the green cardamon pods look full and bloated. you can reboil w/ fresh water and the same spices for days

  • 3-4 qt. fresh water (big pot!)
  • 3 cinnamon sticks
  • 2-3 TBSP green cardamom pods, whole coriander seeds
  • 1 TBSP whole black peppercorns
  • 1 TBSP fennel seed -optional- for summer and digestive support
  • tons of grated ginger
  • 2 star anise (optional)

traditionally assam black tea was added at the end, milk and sugar (jaggery)

Ghee- clarified butter- the most magical of the healing Ayurvedic foods
traditional made on the full or waxing moon
use organic UNSALTED butter
cut into small pieces, simmer (very low) in heavy bottomed sauce pan for approx 1  hour (until it starts to turn golden, and the milks solids start to turn lightly brown). Some online recipes say 30 minutes, but sometimes it take up to 1.5-2 hours to get it golden and perfect.
chant mantras- om sri ganesha namaha or santi mantras
Scoop solids off the top, put cheese cloth in a strainer and strain through until you have beautiful golden liquid.  Do not cover cooling ghee with a lid as condensation occurs. Use on everything


baked mochi w/ ghee and salt
tea with spices and milkyness, saffron MORE spices!!!! and good salt
date shake:  in a blender/vitamix:  dates, almond milk, raw almonds, cardamom


  • 4 Tbsp Raw Sesame Tahini
  • 4 Tbsp Ground Sesame Seeds
  • 2 Tbsp raw Honey
  • 1 tsp Vanilla Extract
  • Optional: 1 Tbsp Maca Root powder or Ashwagandha root Powder
    Mix ingredients together and roll into balls

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