Ayurvedic medicine is a philosophy founded some 5000-7000 years ago on the Indian Subcontinent, and as such many of the recipes used in this practice are founded on ingredients that would have been easily sourced in that region of the world at that time.
And as it turns out, times haven’t changed *that much!* With the advent of globalization, it’s easier than ever to find blueberries in the dead of winter thousands of miles from where they were grown AND, its just as easy to find exotic spices originating from Indian cuisine…if you know where to look.
The recipes that you’ll find in this digital space are all based on this ancient wisdom, but with a modern, local and sustainable approach. Cooking Ayurvedically doesn’t always require ingredients of Indian origin; in fact the idea that this is the case goes beyond the seasonal, local principles woven deeply into the fabric of the medicine in the first place. Whenever possible, I lean on purveyors that live and grow food here on the Front Range of Colorado where I live, or as nearby as possible. For those ingredients I love to use that aren’t grown or produced here, I typically source from a sustainable vendor that I trust.
The list below contains my favorite sources and purveyors for the ingredients you’ll find in my recipes. If you’re finding it difficult to find an ingredient I list in a store near you, this is where I suggest you turn.
I source nearly all of my whole spices from Diaspora Co. Not only does Sana source the most beautiful, single-origin, regeneratively grown spices in the world from her home in India, but they’re harvested, shipped and sold with human equity in mind. (No other spice company is so concerned with the humanity, or sustainability of the spice trade.) I typically place quarterly orders with her to ensure I have beautiful spices to work with year-round.
The most luscious dates in the world come from Rancho Meladuco in Southern California in my humble opinion. I order large boxes of their grinders, at a savings over what I’d pay in grocery stores locally, and they stay juicy for months.
I purchase 99.9% of my flours from Dry Storage here in Boulder, Colorado. The grains are grown here in Colorado, then milled in Dry Storage’s own mill site just a few miles from my house. I love these heirloom grain flours because they’re as local and seasonal as it gets, and the flavors they bring to my baked goods are incredible and dynamic. I strongly recommend looking for a millner in your area doing the same, or purchasing flours from Dry Storage and shipping. You won’t be sorry.
I have a standing order with Nuts.com for organic nuts, sprouted seeds, grains and other pantry items and let me say that it’s what allows me to make sprouted nut butters, cacao nib granola, and other nut-and-seed spiked dishes (specifically) with such ease and never really worry if I’m out of this or that favorite crunchy component. They have a wonderful library of organic ingredients, every seed, nut, dried fruit and all sorts of favorite snacks. Get yourself a standing order of your favorites, and never go hunting for an overpriced tiny container of walnuts again.
I’m a longtime customer of Rancho Gordo and few things bring me as much glee as having a box of their beautiful beans delivered. So much so that I’m a recent member of their Bean Club! Their selection of beautiful, heirloom beans is unmatched as are the purveyors and sources, responsible for sharing beans and legumes indigineous to North America with the modern world.