Updated: Jan 14

I used to practically live off Thai Veggies in peanut sauce from my favorite restaurant called Lemongrass back in college, when I didn't know anything about Ayurveda.

In studying Ayurveda, and learning how much fire element I have in my body 2 years later, I drastically reduced how much of heating spices I consume. That made dishes like with peanut sauces pretty much go out the window.

It also meant cooking most of my own foods, and I was more than happy to live off of Ayurvedic seasonal kitchari recipes for months on end.

But thanks to the continual requests of clients, students, various wellness editors and many of you here on IG, I recreated new versions of old favorite foods by applying Ayurvedic seasonal food wisdom.

This was something I often told people you can do, apply the principles and still enjoy what you like right now. But I realized it's not quite that easy to put it all together yourself when you don't live and breathe these principles every day yourself.

So I made it my mission, starting four months back, to return back to old discarded modern favorite foods and infuse them with the ancient Ayurvedic food wisdom that has become such a bedrock in my own life, and that I share about with others in as many ways as I can.

Recreating an Ayurvedic version of this recipe took a few tries to really 'get', but I'm so glad I did! It brought me back to my college days. And felt so empowering to be able to make a new version of it for myself versus have to rely on a restaurant to make it for me.

In fact, these days, despite living right in the heart of gourmet restaurants galore in one of the world's great food capitals, I haven't missed ANY foods I ever used to eat in restaurants at any point in my life.

Peanuts, by nature, tend to be very heating for your body and can be hard to digest on their own. I recommend this recipe, therefore, only in winter, which is the time of year when you have the strongest capacity for digestion. You can also substitute peanuts with almonds to improve the recipe's digestibility.

Note: this recipe should skip the Ayurvedic Sriracha sauce (and definitely substitute the peanuts for almonds) for anyone who suffers from autoimmune or inflammatory conditions, as the red bell peppers and peanuts can aggravate such conditions.

Serves 4.


  • 1 1/2 oz. red peppers, chopped

  • 1/2 teaspoon hing

  • 1 1/2 teaspoon jaggery

  • 1/2 teaspoon pink rock salt

  • 2 3/4 teaspoons water

  • 1 tablespoon and 1 teaspoon apple cider vinegar


  • 1/2 cup smooth peanut butter

  • 1/2 teaspoon hing

  • 2 tablespoons coconut oil

  • 1 tablespoon fresh lime juice

  • 2 teaspoons apple cider vinegar

  • 1 tablespoon Ayurvedic Sriracha sauce

  • 1/2 teaspoon pink rock salt

  • 2 1/2 tablespoons jaggery

  • 1 2/3 cup coconut milk

  • 1/2 teaspoon tamarind concentrate


  • 1 cup red lentils, rinsed and drained

  • 3 1/4 cups coconut milk

  • 2 teaspoons ghee or coconut oil

  • 3/4 cup thinly sliced carrots

  • 1 1/4 cups cauliflower florets

  • 1 cup green beans, chopped