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  • Ayurveda // Home slider // Eat & Breathe // Ayurveda is an ancient healing system which is over 5,000 years old.
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Welcome to EAT & BREATHE

Eat & breathe showcases the best of Ayurveda in a contemporary jargon free way. Ayurveda translates to 'science of life' and seeks to return you physically, emotionally and mentally to your own unique state of balance. Anne Heigham is a qualified Ayurvedic Practitioner and runs her Ayurvedic clinic in Norfolk, where she also teaches yoga.

As well as working with clients Anne loves to write and cook, below you will find some of her recipes that she is delighted to share with you. You will also find her blog further down, which seeks to educate and enlighten readers on Ayurveda and Yoga. She has also written an ayurvedic cookery book published by Hachette and runs workshops, which bring the teachings of Ayurveda and Yoga to life in the kitchen.

Learn more about the wisdom of Ayurveda here and subscribe for more exciting content.

ABOUT ANNE HEIGHAM

WHAT IS AYRUVEDA?

KITCHEN WELLNESS WORKSHOPS FOR 2019

READ PREVIOUS CLIENT REVIEWS

READ OUR LATEST RECIPES

Kitchari Recipe

13th February 2022 By Eat & Breathe

Cleansing Kitchari Recipe This recipe is taken from my book The Ayurveda Kitchen. Kitchari is considered to be the sole recipe required for a … READ MORE

Mung Bean Soup Recipe

12th February 2022 By Eat & Breathe

Mung Bean Soup Recipe   This recipe for mung bean soup gives a creamy tasty easy to digest soup. Any time you feel like you have over … READ MORE

Ayurveda Guide to Autumn

10th October 2021 By Eat & Breathe

Get ready to embrace Autumn with this free Ayurveda Kitchen Workshop and guide. Autumn is such a visually beautiful time of year and one which is … READ MORE

READ OUR LATEST BLOGS

Beans and the digestive system | Eat & Breathe

What are Split and Whole Mung Beans?

12th February 2022 By Eat & Breathe

What are split and whole mung beans and what are they good for? Mung beans are available to buy as both 'split' and whole varieties and are … READ MORE

Ayurveda Guide to Autumn

10th October 2021 By Eat & Breathe

Get ready to embrace Autumn with this free Ayurveda Kitchen Workshop and guide. Autumn is such a visually beautiful time of year and one … READ MORE

Fluffy Sponge Cake with Marscapone and Borage Flowers

11th August 2021 By Eat & Breathe

Fluffy Sponge Cake with Marscapone and Borage Flowers Recipe This delicious and very light and fluffy sponge cake is made with Panela, … READ MORE

HELP BEAT YOUR COLD WITH THESE AYURVEDIC REMEDIES

YOU CAN MAKE AT HOME IN MINUTES

Got a cold that’s not going away? Grab this guide for 8 make-at-home remedies to overcome your cold, naturally.

(Includes Special Bonus: Top Tips for Natural Cold Prevention - All Year Round)

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LATEST POSTS

Recent Posts

  • Kitchari Recipe
  • Mung Bean Soup Recipe
  • What are Split and Whole Mung Beans?
  • Ayurveda Guide to Autumn
  • Fluffy Sponge Cake with Marscapone and Borage Flowers

FOLLOW US

Brain boosting rosemary πŸ’œπŸ’œπŸ’œ For the last Brain boosting rosemary πŸ’œπŸ’œπŸ’œ

For the last month or so I have been loving my big rosemary that I have in a pot outside the backdoor. If you have one have you ever put just a single flower in your mouth and really slowly savoured and chewed it??? 

It has such a soft mellow rosemary flavour, a little more sweetness than the bitter, astringent and pungent tones of the leaves. 

Taking time to stop and mindfully savour such gifts from nature is great for mental health. 

Rosemary in particular serves our mental health by boosting cognition and clarity. 

Whether you use it in a tea form or as an essential oil added to a base oil for massage, it is uplifting and invigorating. 

It can lift our senses and thus our mood. 

In ayurveda it is seen as pacifying vata and Kapha through its warming nature.
Sharing πŸ₯° The pots in the image were gifted to Sharing πŸ₯°

The pots in the image were gifted to me by a beautiful neighbour who in turn was gifted them by another lovely soul. They are now planted up with some early potatoes and I am so excited about sharing some of the crop with my community when it emerges later in the year. Hopefully they will do better than the last time I grew potatoes in a pot that were blighted by blight 🀞crossed that doesn't happen this time. 

I feel so lucky to live and have lived in places where I can get to know my neighbours and build a sense of community, it can have such a wonderful positive influence on our physical, mental and emotional health and well-being.

Happy Thursday beautiful IG community πŸ€—πŸ€—πŸ’•
Nature fix = re-charge via the senses πŸ’ͺ πŸ˜‹ e Nature fix = re-charge via the senses πŸ’ͺ

πŸ˜‹ eating tender beech and hawthorn leaves.

+ 

πŸ‘ƒ intoxicating smell of the bluebells

+

πŸ‘€ the cool lime green, bright green, purplish blueish hues only available for a mere few weeks 

+

πŸ‘‚spring bird song and crunching of autumns' past leaves

+

πŸ– bark of trees, velvet soft leaves

Wishing you a wonderful weekend hope you find some peace in nature somewhere πŸ’œπŸ’šπŸ’™
Head over to @aga_cookers to watch the #livecookin Head over to @aga_cookers to watch the #livecookingdemo I gave earlier today. Hope you enjoy it, I really enjoyed cooking and sharing and many thanks to Aga/Laura for having me on.

I cooked one of the recipes from my book The Ayurveda Kitchen with a few adjustments. I added some wild garlic into the middle of some goats' cheese and cooked it....this can also be done in a frying pan on a low heat on a hob or gas stove. Goats' cheese is sweet, a little sour sometimes and astringent, the cooked wild garlic is mildly pungent and so many of the tastes are present. It is usually also more easily digested than other types of cheese and tends to produce less mucous. So a good way to incorporate dairy this time of the year πŸ§€ πŸ˜‹πŸ€
Join me LIVE tomorrow at 10.30am GMT on @aga_cooke Join me LIVE tomorrow at 10.30am GMT on @aga_cookers where I will be cooking up a delicious spring time lunch dish....clues are in the photo....πŸ’šπŸ€πŸ’š I will be cooking both a vegetarian and fish version.  If you can't join live it should be available on catch up afterwards.

Now we are in the fullness of spring here we are coming towards the end of the winter crops of leeks, cauliflower and kale and the early spring shoots are coming through especially wild garlic, so this seasonal dish is a great example of the types of foods we can be enjoying right now πŸ’«πŸ½πŸŒ±
Spring cleaning last week and I discovered these b Spring cleaning last week and I discovered these beauties.....I had put them in the top of a dark cupboard at the beginning of the winter and then forgot about them πŸ˜‚πŸ€¦πŸ½β€β™€οΈ

What a fantastic surprise 😍 they have dried beautifully and I cooked a curry with one of them and ooh they pack a punch, I ended up adding a lot of cream to the dish to simmer them down πŸ˜…

So when I get home from work tonight i am going to make my own dried chilli flakes and plant some of the seeds as they are way to πŸ”₯ for me πŸ˜… and here in lies the magic of growing and making you own 🌢 flakes you can find the right heat for you.

 My fired up Pitta doesn't require much additional heat and usually my dried chilli flakes sit in the cupboard for way too many years πŸ˜†

Happy Tuesday πŸ€—πŸ€—
Wild Garlic is back πŸ’šπŸ˜‹πŸ’š Every year I cel Wild Garlic is back πŸ’šπŸ˜‹πŸ’š

Every year I celebrate its return. I have been piling it into all sorts of dishes this week adding it liberally just as you would spinach. Here I folded some through some couscous and topped it with its flowers. 

Here in Norfolk this weekend it is feeling properly spring like and this weekend I made some seasonal crossover salads. Feels so good to have a lighter, fresher and crunchy vibe. Think I might even brave putting some seeds in the ground later this week. 

Wild Garlic is such a great tonic for the blood, a perfect seasonal food. Thank you @riverford for incl in our box delivery. Will have to go on my usual hunt in Norfolk in the forthcoming days.
A reminder that we are still in March and how unpr A reminder that we are still in March and how unpredictable the weather can be....18 degrees last week and snow today πŸ™ƒ

Crossing my fingers that the blossom on the fruits is going to be OK...I managed to cover up the goats but forgot the honeyberries πŸ€¦πŸ½β€β™€οΈ 

Layers on, hot drinks and warm nourishing foods continuing......

GETTING IN CONTACT

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