With an Instant Pot, this nourishing Split Pea Soup with Mushroom Bacon whips up on just about 30 minutes.

Got zucchini? Who doesn't this time of year? This is a super tasty, light, and fresh way to get it in your belly. The lime is a great summer pitta cooler and softens up the zucchini making it raw-ish, but not raw, and easier to digest (not to mention delicious). The mint and rice are both cooling as well. Pumpkin seeds can be heating, so don't over do them on a hot day, but they do give a great crunch to this yummy and easy dish.

I used to make peach salsa from juicy Palisade Peaches every year, but once I delved into the waters of Ayurveda I discovered that tomatoes, as a nightshade, are rajasic, acidic and irritating to both Vata and Pitta. Bye bye peach salsa. This fun recipe makes me not miss that salsa so much, with seared peaches in an avocado salsa.

Black Lentils (urad dal) are wonderful for the kidneys and when sprouted are a complete protein. I sub them in for cooked black beans in these tacos. Sprouting the lentils neutrilizes phytic acid, similar to cooking, making them easier to digest. You could also sub in mung beans, which are a wonderfully digestible protein as well. These yummy cooling tacos are full of fiber and vitamin C.

This tasty Ayurvedic lunch whips up quickly and delivers a lot of taste using just a few ingredients.

Three easy summer recipes that are delicious and ayurvedically supportive.

Easy seasonal spice and salt blends for the summer months to create mouth-watering and Ayurvedically supportive meals.