Are You Ayurvedic? You Could Be, Easily and Deliciously. Here’s How.

A gentle breeze sends bougainvillea petals scattering across the patio. We’re at the serene home compound of Radhi Devlukia-Shetty, the Ayurvedic cooking and wellness expert, high up in the Hollywood Hills, the iconic sign looking down on us, Lake Hollywood gleaming in the distance below. The aroma of toasting coriander and fennel wafts outside as Radhi prepares kitchari.

Made of stewed lentils and warming spices, it’s a classic dish in Ayurvedic medicine that’s meant to balance, cleanse, and nourish, three principles of the 5,000-year-old practice that Radhi celebrates and shares with her million-plus followers across YouTube, Instagram, TikTok, and her blog. Today she’s preparing a menu of dishes that are vibrantly colored, boldly seasoned, deeply satisfying (some might say indulgent)—and that just happen to be vegan and very, very good for you. 

Born in England, Radhi moved to Los Angeles three years ago after having lived two years in New York, where she was drawn to Ayurveda as a practice and eventually a profession. “New York was perfect for the years I was there but I couldn’t see myself living there long-term,” she says. “But when I visited L.A. on a work trip with my husband, I fell in love with the energy, the pace, and the people. It was so much more my vibe. It also had a lot to do with nature—you can drive an hour here or hour there and there’s so much beauty.”

While some might challenge that perspective on a massive city with more than its fair share of chaos, it’s Radhi’s ability to find the bliss in the everyday that makes her so appealing and accessible. But it doesn’t come without regular and intentional thought and method. Even the most disciplined student of morning routines might have a hard time keeping up with Radhi’s, which involves a 5 a.m. wakeup, stretching, self-massage, and a multi-stage meditation session. (Watch “My 5 am(ish) Morning Routine” on YouTube for a serious case of self-care envy.) 

The same thought and intention go into everything she eats, including the recipes below, which have all been chosen to function in the bridge season between winter and spring. “We’re moving out of the cooler season and heading into the warmer season. Because Ayurveda is preventative, you need to get a grip on what’s to come.” The thinking is, spices such as ginger and mustard seeds are warming and help modulate the coolness of winter and detoxify what’s accumulated over the season, while preparing you for the warmer months ahead. Those spices also make for dishes and drinks that are both comforting and invigorating: a ridiculously easy detoxifying CCF tea (that’s short for coriander, cumin, and fennel), a springy minty zucchini soup, super-pretty chocolate Ojas balls loaded with adaptogens. Even if you’re not a practitioner of Ayurveda, the benefits of these dishes are clear: They’re nutrient-rich, stunningly beautiful, in sync with the seasons, and, most of all, undeniably delicious. 

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Zucchini Mint Soup

“If spring were to take the form of a soup, I genuinely believe it would taste like this. I’ve made this with and without the pistachios, I’ve made it with and without the fennel. It’s a very versatile soup, and you can experiment with whatever veggies you happen to have in your fridge.”

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CCF Ayurvedic Tea

A well-known Ayurvedic tea that aids digestion, increases absorption of nutrients, and helps detoxify the body. (CCF stands for coriander, cumin, and fennel.)

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Kitchari

Kitchari means “mixture” and is an age-old Indian recipe that’s often served to you when you’re feeling a little under the weather or sick. When I was young and it was kitchari day, I would have a tantrum and be extremely mad about it. But now I make it almost three times a week. In Ayurveda, kitchari is like the mother of all dishes; the lentils and rice come together to make a complete protein, and the veggies (although not a traditional addition to kitchari) provide vitamins and minerals, and the spices detox your body. A kitchari cleanse is common in Ayurveda and helps reset your body and digestive system during seasonal changes.

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Masala Milk

A slightly floral, dairy-free take on chai.

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Almond and Coconut Cashew Ojas Balls

These beautiful, chocolate-dipped, spiced balls look like dessert, but are boldly-flavored, full of adaptogens, and can function as an energy-boosting snack. To make the balls easier to roll, be sure to use natural almond butter that’s separated from its oil and is somewhat crumbly. Ashwagandha, sometimes called “Indian Ginger,” is a pungent adaptogen said to reduce stress. For a touch more sweetness use 70 percent cacao dark chocolate.