Meet Tayla.

Talya wrote an Ayurvedic Cookbook. Then she met a publisher who wanted a Vegan cookbook. So she made her Ayurvedic Cookbook Vegan.

The woman is a sweet earthly artist in the kitchen. Her love of Ayurveda and her attunement to foods and bodies make her not only an amazing cook, but a skilled healer. Anyone who loves Ayurveda, and wants to know more about inner body nourishment will enjoy and learn from our conversation.

Listen in… and enjoy her book and recipes. We talk about the future of Ayurveda, the practicality of feeding your body type, and how to make baked goods with beans. Talya shares her favorite recipes from the cookbook with some good backstories from her home-girl test kitchen. She is one of those people who deeply cares, deeply nourishes, and is a boon to those wanting to bring Ayurveda into their lives through their kitchen.

Amazing Pesto Chutney =VPK

Preparation Time: 15 minutes

Yield: 32 ounces
Meet the queen of condiments! Packed with nutritious greens, enzymes, protein, essential fatty acids and hydrating minerals, this pesto will be your new go-to addition to almost any meal. It freezes well and stays good in the refrigerator for up to 3 weeks.

• 1 bunch fresh cilantro
• 1 bunch fresh dill
• 1 fennel root bulb 1/2 cup raw tahini
• 1/2 cup toasted sea palm or wild, raw nori Juice of 1 lemon
• 1 cup olive oil
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander seed
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper (omit for Pitta)

Chop the cilantro and dill, including the stems. Chop the fennel bulb root and set aside.

Place the tahini, sea palm, lemon juice and 1/2 cup of olive oil into a food processor or high-powered blender. Process for 5 to 10 seconds then add half of the fresh herbs and fennel root. Blend for 20 seconds. Add the remaining 1/2 cup of olive oil, the remaining fresh herbs and fennel root, cumin, coriander, salt and ground black pepper. Blend again for 2 full minutes. I

f your pesto is really thick, add another 1 to 2 tablespoons of olive oil until the consistency is smooth and creamy.

Note: It’s admittedly difficult to measure 1/2 cup of seaweed perfectly. Pack some into a measuring cup and do your best to estimate.

Amazing Pesto Chutney for Vata: ↓VK =P Use 1 bunch basil, 1 bunch arugula and 1 fennel root bulb. Change the lemon for a lime and add 1/4 teaspoon of cayenne.
Amazing Pesto Chutney for Pitta: ↑V ↓PK Use 1 bunch fresh mint, 1 bunch cilantro and 1/2 bunch dandelion greens. Substitute 1 cup of raw sunflower seeds for raw tahini. Change the lemon for a lime.

Amazin

g Pesto Chutney for Kapha: ↓VPK Use 1/2 bunch parsley, 1/2 bunch cilantro, 1 bunch basil and 1 leek. Substitute 1 cup of raw pumpkin seeds for the raw tahini, use part flaxseed oil in place of the olive oil, and add 1 teaspoon of ground ginger root.

Vegan Black Bean Brownies =VP ↑ K

Preparation Time: 1 hour

Yield: Twelve thin, 2-inch brownies

Am I allowed to talk about food orgasms? If you are anything like me, this is what these brownies will give you. Do like the Dalai Lama says: “approach love and cooking [and these brownies] with reckless abandon.”

• 1 cup raw walnuts, chopped
• 1/4 cup ground, instant herbal coffee substitute 1 teaspoon ground mace or cinnamon (optional) 1/2 teaspoon salt
• 3.5 ounces dark sweet chocolate (70% cacao or higher) 1/2 cup coconut oil
• 2 cups (or one 15 ounce can) cooked black beans, drained and rinsed 1 tablespoon vanilla extract
• 2 tablespoons Ener-G Egg Replacer 1/2 cup purified water
• 1 cup brown rice syrup or maple syrup

Preheat the oven to 325 degrees. Line a 9 x 11 inch glass baking pan with parchment paper and lightly coat the parchment with 1 teaspoon of coconut oil.

Combine 1/2 cup of the walnuts with the coffee, nutmeg and salt in a large mixing bowl and set aside. In a separate bowl, combine the Ener-G Egg Replacer with water until thoroughly blended. Add the brown rice syrup to the Ener-G Egg Replacer and set aside as well. Place the black beans, remaining walnuts and vanilla extract in a food processor. Meanwhile, set up a double boiler method for melting the chocolate.

Break up the chocolate into pieces and place it in a medium saucepan that sits in a larger pan of boiling water. Add the coconut oil and stir the two together until the chocolate is completely melted, then immediately add it to the black bean

mixture. Blend the chocolate-black bean mixture until smooth, then immediately add it to the walnut-coffee mixture. Combine then add the Ener-G Egg Replacer mix.

Pour the batter into the parchment-lined pan and bake for 40 minutes, or until the brownies are relatively set. Because this recipe lacks eggs or flour, the batter may seem soupy even after baking. Let the brownies cool then refrigerate them for 20 minutes before cutting them into squares. Keep these stored in a sealed container in the refrigerator or freezer for several weeks.

Note: You can measure out 3.5 ounces of dark chocolate chips for this recipe but it’s easier to use a really good quality chocolate bar that is already measured for you. Every chocolate company is unique and makes their bars of varying sizes and weights, so read the label to make sure you are choosing a 3.5 ounce chocolate bar.

Black Bean Brownie Cordial VP=K+ Prepare the brownie batter but do not bake. Refrigerate the batter for 30 minutes, then pour it into 2 to 4 ounce glasses for a thick chocolate drink that is out of this world.

Creamy Coconut Kefir ↓V =PK

Preparation Time: 10 minutes, plus 3 to 4 days fermentation time

Yield: 8 cups or 8 to 12 servings
I was skeptical about making vegan kefir until the first time I put some in my mouth. It’s better than you can imagine it might be, especially when you spice it appropriately (and deliciously) for your Dosha. This making of this recipe is a bit of an adventure, so bon voyage!

• 3 young coconuts
• 2 cups raw almonds
• 1 cup raw cashews
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cardamom
• 1 packet dairy-free kefir starter

Place one young coconut on its side. Use a sharp knife to scrape and shave down the pointy top of the coconut until its brownish inner shell is revealed. Next, set the coconut down so that it is sitting with the exposed shell facing up. Tap around the circumference of the exposed inner shell with the square corner of a knife’s blade until the coconut is penetrated and you’ve created a lid that comes right off.
Carefully pour the young coconut juice into a large bowl or pitcher. Use a spoon to scrape out the young coconut meat and place the meat in a blender. Repeat with the other two young coconuts.

Add the almonds, cashews, cinnamon and cardamom to the coconut meat and pour in the coconut juice. Blend on high speed until creamy. This will be the coconut cream.

Place the coconut cream into a large saucepan over the lowest possible heat and warm it until it feels like it reaches body temperature, or approximately 92 degrees. Place a clean finger into the cream to test. Or, use a candy thermometer for better accuracy and to make sure the cream does not exceed 92 degrees.

Remove the coconut cream from heat, add the kefir starter and mix well. Transfer the mixture back to the blender and process for a few seconds. Store the cream in large glass mason jars and refrigerate. Do not open or tamper with the jars for 3 to 4 days so the kefir has time to ferment. Creamy Coconut Kefir will keep for 3 to 5 days.

Note: Garnish the Coconut Cream Kefir with 1/2 cup soaked prunes or raisins and a 1/8 teaspoon of cardamom for Vata, 1/4 cup chopped fresh Medjool dates or figs for Pitta, or 1 tablespoon of fresh grated ginger root with a pinch of cinnamon for Kapha.