If Divya had to choose one staple she couldn’t go without, it would be ghee. In this article she explains its properties and healing benefits, as well as tips for sourcing the highest quality ghee.

Delicous, soothing and easy to digest—there’s a lot to love about fennel. In this article, Divya explains the healing benefits of fennel, how to cooking with it, when to avoid it and much more.

Taro root serves a number of essential functions in Ayurvedic cooking. Not only is it a potato substitute and egg replacer, it’s also highly medicinal and detoxifying.

An unsung hero among root vegetables, celery root is revered by Ayurveda for its healing properties, metabolic effect and complex, earthy flavor.

Turmeric is, without question, the most important spice in Ayurveda. In this article, Divya talks about the benefits of turmeric, the best ways to use it, when to avoid it and how to find the highest quality product.

There is an on-going debate in the wellness world about cooking with olive oil. Does heating it cause oxidation, rancidification and toxicity in the body? If not, what’s the safest way to cook with it? In this article, we explore the Ayurvedic perspective.