The Elements of Ayurveda Podcast

Episode 235

Divya Alter is a certified nutritional consultant, educator, and chef in the Shaka Vansiya Ayurveda tradition. In 2016 Alter and her husband Prentiss founded Divya’s Kitchen, a plant-based restaurant in New York City that reimagines classic dishes through an Ayurvedic lens.

In this episode, Colette chats with Divya about how Ayurveda describes food through the five properties of:

1. Rasa or the six tastes.
2. Gunas or twenty qualities.
3. Virya or metabolic effect.
4. Vipaka or post-digestive effect.
5. Prabhava or unique healing property.

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Thanks to New World Ayurveda for sponsoring this episode. For more information go to  newworldayurveda.com.

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Check out Divya's website divya's.com and the Bhagavat Life Ayurvedic Cooking School bvtlife.com

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Visit Colette's website www.elementshealingandwellbeing.com 

• Online consultations
• Private at-home Digestive Reset Cleanse tailored to you
• Educational programs - Daily Habits for Holistic Health

Have questions before y...

Episode 210

Divya Alter is a certified nutritional consultant, educator, and co-founder of Bhagavat Life, the only Ayurvedic culinary school in Manhattan.

She and her husband Prentiss also own Divya’s Kitchen, an Ayurvedic restaurant in Manhattan. Divya is the author of 'What to Eat for How You Feel: The New Ayurvedic Kitchen.'

In this episode, Divya answers questions from the Elements of Ayurveda Community and Divya's Kitchen Community. She answers the following questions:

• Can you please speak about the use of tofu and tempeh in Ayurvedic cooking?
• Can/do you ever use peanuts?
• I am curious about the use of chutneys and pickles in Ayurvedic cooking. What is the purpose of chutney in a meal?
• I’m cooking for the holidays. Do you have any suggestions on how to plan a holiday feast and keep the recipes tridoshic?
• How do you drop perfectionism in cooking and eating?
• Tips for staying hydrated as it gets colder and drier outside? Are there recipes you find hydrating?
• What's yo...