The Elements of Ayurveda Podcast

Episode 273

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

Divya’s brand has since expanded to include a line of plant-based retail food products, educational videos and two books. She is the author of What to Eat for How You Feel: The New Ayurvedic Kitchen and Joy of Balance: An Ayurvedic Guide to Cooking with Healing Ingredients.

In this episode we take a deep dive into the five types of herbal liquids (Pancha Vidha Kashaya) according to Ayurveda and they are:

1. Fresh Juice (Svarasa)
2. Pulp (Kalka)
3. Decoction (Kvata)
4. Cold infusion (Heema)
5. Hot infusion (Phanta)

Divya gives examples of each type of herbal liquid, how they're used and the properties and qualities they possess. She also gives great culinary tips throughout the episode.

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Visit Divyas.com to l...

Episode 252

Divya Alter is a certified nutritional consultant, educator, and chef. In this episode she discusses snacking with Colette and in particular, Ayurveda's view on snacking. They discuss the following:

• The general principles of good snacking.
• Having awareness around the impulse behind your snack i.e. hunger, thirst, emotions etc.
• The importance of routine in eating, good food combinations and nutritious foods.
• The problem with ultra-processed snacks.
• Good snack options
• Snacking with the seasons.
• How to practice mindful snacking.

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Thanks to the sponsor of this episode Kerala Academy. Learn more at keralaayurveda.us/courses For $100 off tuition, use the code Elements100 when you join a beginner training!

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Visit Divyas.com to learn more about Divya's offerings and enjoy 15% off when you use the code ELEMENTSOFAYURVEDA15 at checkout.

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Visit Colette's website www.elementshealingandwellbeing.com 

• Online consultations
• Private at-home Digestive Reset Clean...

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 225

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

Colette chats with Divya about dairy alternatives and they discuss the following:

• What to consider when substituting dairy.
• Food compatibility with dairy.
• Alternatives to milk - almonds, sunflower seeds, cashew, oats, hazelnuts, walnuts, pistachios and coconut.
• Understanding the qualities of popular coconut products.
• Non-dairy cheese and yogurt.

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Visit divyaskitchen.com/shop and enjoy 15% off your first purchase by using the code ELEMENTSOFAYURVEDA15

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

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Visit Colette's website www.elementshealingandwellbeing.com 

Discounted Group Digestive Reset Cleanse starts March 25th, 2022...

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...

 Episode 207

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, Colette and Divya discuss the subtle and vibrational aspects of cooking and they cover the following topics:

• The importance of intention setting.
• How to set intentions in your kitchen.
• The consciousness in which you prepare food.
• What is conscious ingredient selection and cooking.
• Sattvic cooking methods.

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Thanks to Kerala Ayurveda Academy for sponsoring this episode. Please visit visit Kerala Ayurveda to learn more.

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