Ayurvedic Cooking for Wellness
Based on the traditional system of Ayurveda, this e-book offers simple, nourishing recipes designed to support balance across your body, energy, and overall wellbeing in everyday life.

You’ll also find practical wellness tips, gentle food-combining guidance to support digestion, shopping ideas, and insight into how different tastes may influence both physical experience and mood.
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Each meal becomes an opportunity to care for your system in a simple, grounded way — supporting greater ease, steadiness, and awareness in daily living.
$25
To order Ayurvedic Cooking e-book please contact me on 0427 911 208.
Chai Pancakes with Paneer
Ingredients:
 
  • 1 cup oats (substitute: oat flour, spelt flour, or buckwheat flour)
  • ¼ cup spelt flour
  • 1 ¼ cup coconut milk, unsweetened  (substitute: whey or any plant—based milk)
  • 1 tsp ghee (substitute: extra virgin coconut oil)
  • ¼ tsp baking soda
  • 1 tsp rapadura sugar (substitute: maple syrup)
  • Ayurvedic salt to taste (substitute: Himalayan or Celtic salt)
  • Ghee or extra virgin coconut oil for frying
  • Optional toppings:
    • Paneer (see page 39 for recipe)
    • Fruit (e.g., stewed apples or  pears, fresh dates, raisins)
    • Nut butter (e.g., almond or cashew butter)
    • Maple syrup or raw honey
    • 1 tsp ground cardamom
    • ½ tsp cinnamon
    • ¼ ground ginger
    • chai masala (see page 16 for recipe) 
Instructions:
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  1. Place the oats in a blender and blend until they form a fine powder.
  2. In a mixing bowl, combine the oat flour with spelt flour, milk, oil, sugar, baking soda, salt, and spices. Stir well until the mixture is smooth and has a runny consistency.
  3. Set aside for 10 – 15 minutes for the pancake butter to slightly thicken.
  4. In a non-stick pan, melt a teaspoon of ghee over a medium heat.
  5. Pour butter using a large spoon in the middle of the pan and gently spread the butter to make a circle.
  6. Fry until golden brown and turn over to repeat the process.
  7. Serve with paneer and a sprinkle of spices on top.
Snacks for Pitta
Enjoy light snacks in moderation between meals, and only eat if you are hungry.
  • Fresh fruit  (e.g., pear, apple, melon, grapes, berries, mango, or cucumber slices)
  • Coconut chips, coconut water
  • Soaked almonds
  • Cucumber and celery with hummus
  • Flat bread with hummus
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