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Discovering the True You with Ayurveda: How to Nourish, Rejuvenate, and Transform Your Life

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Sebastian Pole

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“Meditation is both the symbol and expression of our intention to grow. Sitting still, alone with our thoughts and feelings, we can honor missed opportunities, passing desires, remembered disappointments, as well as our inner strength, personal wisdom, and ability to forgive and love.”

HealthYogaWellnessHealthy LivingVegetarianismHerbsStress ReliefAyurvedaHerbalDetoxAlternative Therapy
Book:Discovering the True You with Ayurveda: How to Nourish, Rejuvenate, and Transform Your Life
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“Lemon and... blueberries, right? No, hold on- blackberries, I think. And... lavender? Lavender, for... excitement? I think there's an old saying that lavender is good for something like that." That sounded familiar. "Just a second." I took the book out of my backpack and flipped through the beginning again. "This isn't in alphabetical order, or any kind of order at all. Oh, here it is. Lavender brings luck and adventure for those who choose to embrace it," I said. "You were right." "What book is that?" asked Vik. "It looks ancient." "I just found it. It's got all these drawings and descriptions of herbs and spices." "Cool! Can I take a look?" I handed him the book, and he spent the next few minutes leafing through it, but then returned to eating the cupcake. "I love this. It's so different from the usual boring things people make. Although..." He took another bite. "I have a suggestion." He studied the cupcake. "The cake is light, fluffy, and complex, and the creamy, tangy frosting complements it so well. It might be even better with an edible garnish. Like a sugared mint leaf." He took another bite. "Or a sugared violet," he said with his mouth half full. "That would be lovely." I gaped in surprise. He was right. It would be lovely. I'd thought about topping them with fresh, mouth-puckering blackberries, but these suggestions were so much more elegant.”

IdeasFlavorsCupcakesLavenderHerbalGarnish
Book:Midsummer's Mayhem
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“She remembered those fancy receipt books written by Lady Nonesuch, or Countess Thingumabob, and laughed out loud. They boasted how damnable high bred the lady was, and how the reader might herself be reckoned à la mode, if she could only cook such stuff herself. No, her book would hold a dark mirror to such conceits. Since Mother Eve's day, women had whispered of herblore and crafty potions, the wise woman's weapons against the injustices of life; a life of ill treatment, the life of a dog. If women were to be kicked into the kitchen they might play it to their advantage, for what was a kitchen but a witch's brewhouse? Men had no notion of what women whispered to each other, hugger-mugger by the chimney corner; of treaclish syrups and bitter pods, of fat black berries and bulbous roots. Such remedies were rarely scribbled on paper; they were carried in noses, fingertips and stealthy tongues. Methods were shared in secret, of how to make a body hot with lust or shiver with fever, or to doze for a stretch or to sleep for eternity. Like a chorus the hungry ghosts started up around her: voices that croaked and cackled and damned their captors headlong into hell. Her ghosts were the women who had sailed out beside her to Botany Bay, nearly five years back on the convict ship Experiment. She made a start with that most innocent of dishes: Brinny's best receipt for Apple Pie. For there was magic in even that- the taking of uneatables: sour apples, claggy fat, dusty flour- and their abradabrification into a crisp-lidded, syrupy miracle. Mother Eve's Secrets, she titled her book, a collection of best receipts and treacherous remedies.”

SecretsCookbookReceiptsHerbalRemedies
Book:A Taste for Nightshade
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“Then there is my current reality, the smells that are constants in my life: lemon slices and fresh ginger, the sharp tannin and milky contrast of builder's tea, and the slightly sickly green scent of freshly cut flower stems. And not forgetting the classic ingredients of the chypre base of so many of my favorite perfumes- bergamot, oakmoss, patchouli and labdanum (rock rose)- which I'm finding so reassuring in this time of transition.”

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Book:The Scent of You
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“Quick, what was my favorite thing to cook at the Green Onion that I can make in this time limit? The Green Onion's menu had been plant-focused, not much red meat, with lots of fresh Pacific Northwest seafood. Which was good, because I didn't have a ton of time to spend roasting a full rack of lamb or simmering a brisket. A salad was too simple, falafel was too complicated, and---- Scallops. My mind whirred, gears clicking into place. Scallops cooked quickly. The Green Onion had a scallop special that people really loved. Seared scallops with a green, herby broth and tempura-fried vegetables. I could put my own spin on it and do a fried artichoke instead of the tempura, and make the broth more of a buttery green sauce. Yes. That would be delicious.”

GreenVegetablesHerbalScallops
Book:Sadie on a Plate
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