FREE TASTER Of My Subscriber Only Content - What EXACTLY I Eat In A Week Following An Ayurvedic Diet (RECIPES INCLUDED!)

Sweet friends, I hope you enjoy this taster of my subscriber content. Subscribers will receive 3 bonus episodes per month where I share EXACTLY what I eat in a week on an Ayurvedic diet and share ALL of my recipes, Ayurvedic cooking tips and though processes behind my nutrition choices for both myself and my beautiful family. I hope these episodes will get you inspired and motivated to shift to a more Ayurvedic style of eating, and teach you heaps about Ayurvedic nutrition so you can make educated decisions for your body. Make sure to share this episode with a friend who you know will love this free content!
Here are this weeks recipes. For the instructions of how to cook everything make sure to tune into the cooking episodes!
DASHAMOOL TEA (serves 1)
Bring 2 cup of water and 2 scant teaspoon of herb powder to a boil
Boil down, uncovered, to 1/2 cup
Add a dash of maple syrup or molasses to sweeten
STEEL CUT SLOW COOKER OATMEAL (serves 4)
2 cups of steel cut oats
4 cups of water
2 cups, milk of choice
2 tablespoons fat of choice (almond butter, coconut oil, ghee)
Pinch of salt
Tsp of cinnamon
Tsp of nutmeg
Tsp of turmeric
Tsp of cardamon
Dash of vanilla
Tbsp of shatavari and ashwagandha powder
Dash of maple syrup to sweeten
SIMPLE DAHL (serves 4)
100g red lentils
1.5 litres of water
Tadka
1 tsp of tumeric
1 tsp of cumin seeds
15g grated fresh ginger
6 crushed garlic cloves
2-3 green chillis chopped
2 tsp tomato puree
1 tsp of ground coriander
Handful of chopped fresh coriander
4 tsp of oil of choice (sunflower oil, olive oil, ghee work really nicely!)
BLACK CHAI TEA (serves 1)
1/2 cup milk of choice
1/2 cup water
add crushed fresh ginger
crushed cardomom (2 pods or 1/2 tsp)
Let all the above come to a boil or really hot
then add 1 tsp tea a simmer for may be 20 seconds
strain and enjoy
SWEET POTATO COZY WINTER SOUP (serves 4)

1 large sweet potato
Tin of chickpeas or handful of dried chickpeas
Handful of baby mushrooms
1 bay leaf
2 carrots
2 celery sticks
4 cloves of garlic
2 handfuls of kale
1 large white onion
1 tin of coconut milk
6 cups of veggie stock (add another cup of water if using dried beans)
1 cup wild rice (brown rice will also work)
3/4 tablespoon salt
1 tablespoon celery seed
1 teaspoon ground dry mustard
1 teaspoon ground ginger
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon ground nutmeg
1/8 teaspoon cardamon
1/8 teaspoon allspice
1/8 teaspoon ground cinnamon
1/16 teaspoon ground cloves
Gentle simmer you onions and garlic for five mins before adding your spices. Throw everything else in your slow cooker and

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