“Cook in a way that actually works for your body”
I moved to Mumbai and trained as a certified Ayurvedic instructor. My work there took me into university classrooms and private kitchens across India. That time changed the way I cook and the way I think about food altogether.
Before that, I thought I was eating well. In Los Angeles, it meant salads, smoothies, cold pressed juices. It worked there. In India, it didn’t.
Something felt off. My energy, digestion, and focus never fully lined up with the effort I was putting in.
Ayurveda gave me a way to understand why. It’s a 5,000 year old framework for understanding your own body, how it digests, what it needs, and why the same meal can feel nourishing one day and depleting the next. The answer is usually your dosha.
This guide is the system I developed to make Ayurvedic cooking practical in a real kitchen. These are the same principles I bring to my private dining experiences in Prague, the corporate events I design for leadership teams, and my own daily kitchen.
What’s inside:
A dosha quiz to identify your Vata, Pitta, or Kapha constitution, with a full cheat sheet for each
Six core lessons covering grains, vegetables, sweeteners, nut butters, desserts, and the six Ayurvedic tastes
Recipes and working formulas, including dal with tadka, sabzi, dressings, and dosha friendly desserts
Flavor combination guides across cuisines so you can apply this to how you already cook
Ingredient worksheets for dressings, marinades, and everyday use
Most guides teach you what to eat.
This one teaches you how to think about food.
And once you understand your dosha, the way you cook and how you feel starts to change with it.
Price shown in EUR. Your bank will convert to USD at checkout.
“Cook in a way that actually works for your body”
I moved to Mumbai and trained as a certified Ayurvedic instructor. My work there took me into university classrooms and private kitchens across India. That time changed the way I cook and the way I think about food altogether.
Before that, I thought I was eating well. In Los Angeles, it meant salads, smoothies, cold pressed juices. It worked there. In India, it didn’t.
Something felt off. My energy, digestion, and focus never fully lined up with the effort I was putting in.
Ayurveda gave me a way to understand why. It’s a 5,000 year old framework for understanding your own body, how it digests, what it needs, and why the same meal can feel nourishing one day and depleting the next. The answer is usually your dosha.
This guide is the system I developed to make Ayurvedic cooking practical in a real kitchen. These are the same principles I bring to my private dining experiences in Prague, the corporate events I design for leadership teams, and my own daily kitchen.
What’s inside:
A dosha quiz to identify your Vata, Pitta, or Kapha constitution, with a full cheat sheet for each
Six core lessons covering grains, vegetables, sweeteners, nut butters, desserts, and the six Ayurvedic tastes
Recipes and working formulas, including dal with tadka, sabzi, dressings, and dosha friendly desserts
Flavor combination guides across cuisines so you can apply this to how you already cook
Ingredient worksheets for dressings, marinades, and everyday use
Most guides teach you what to eat.
This one teaches you how to think about food.
And once you understand your dosha, the way you cook and how you feel starts to change with it.
Price shown in EUR. Your bank will convert to USD at checkout.