Ayurvedic Cooking for Wellness
Based on the ancient healing system of Ayurveda, this e-book offers recipes tailored to your unique dosha (body type), helping you cultivate balance, vitality, and lasting well-being.​
​Inside, you'll find recipes for wholesome meals, easy-to-follow wellness tips, Ayurvedic insights on how to combine foods for better digestion, helpful shopping guides, and an exploration of how different tastes can impact both your body and your emotions. 

​With every bite, you're not just nourishing your body—you’re inviting balance and calm back in, one moment at a time.
$25
​If you’d like to discover how this cookbook can support your health and wellness, or if you’d like to order a copy, please contact me at ​☎ 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:
​
  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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