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10 Ways to Start an Ayurvedic Lifestyle

Ayurveda can be overwhelming, and confusing when you first start learning about it. The practices might seem out there, or be counter advice to what you've always heard. How do you go about uprooting all of what you thought was true to explore this new subject? That is where I was at when I first learned about Ayurveda. I still struggle with transitioning all of my practices to an Ayurvedic one, I just love my cup of coffee to start my day. Well I want to share a few ways with you on where to start. I learned Ayurveda from a feminine form. Which means less rules, and more flow. I want you to listen to your intuition as you read the suggestions and decide what would be best for you to start  10 Practices to examine 1. Your 5 Senses This is one of my personal favorites as it's so easy to do for anyone. I have my son learning some of these techniques as well. Taste - Try and taste the 6 flavors according to Ayurveda during your meals. The 6 tastes are- bitter, sour, astringent, p...
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Asian Chicken Salad

Served with perfectly juicy, tender teriyaki chicken and the most amazing peanut dressing ever! It’s quick, simple and perfect for a crowd!

    • 2 Pounds Boneless skinless chicken thighs
    • 1 Cup Teriyaki sauce
    • 1 1/2 Tablespoons Canola oil
    • Kosher salt
    • Ground Black pepper
    • 1 Head Romaine, roughly chopped 
    • 2 Cups Shredded Red cabbage
    • 3/4 Cup crunchy Noodles
    • 1 1/2 cups julienned carrots
    • 1/2 Cup Roasted Cashews
    • 1/2 Cup Chopped fresh cilantro leaves
    • 4 Green onions, thinly sliced
    • Peanut butter
    • Soy sauce
    • Rice vinegar
    • Brown sugar
    • Clove garlic, minced
    • 1 (11-ounce) can Mandarine/Orange juice


    • For the Peanut Dressing:

      . 5 tablespoons peanut butter
      . 2 tablespoons soy sauce
      . 1 1/2 tablespoons rice vinegar
      . 1 tablespoon brown sugar
      . 1 clove garlic, minced
      . ¼ cup mandarin or orange juice

      Directions:
      1.  In a small bowl, whisk together peanut butter, soy sauce, rice wine vinegar, brown sugar, garlic and 1/4 cup warm water until smooth. Place in the refrigerator until ready to serve.

      2. In a gallon size Ziploc bag or large bowl, combine chicken and teriyaki sauce; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade.

      3. Preheat grill to medium heat.

      4. Brush with canola oil; season with salt and pepper, to taste. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.

      5. To assemble the salad, place romaine lettuce in a large bowl; top with chicken, cabbage, carrots, chow mein noodles, mandarin oranges, cashews, cilantro, and green onions. Pour the peanut dressing on top of the salad and gently toss to combine.

      6. Serve immediately.

    • https://www.zumrafood.com/recipes/asian-chicken-salad/

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