What did you have for breakfast today? Have you tried steel cut oats.

Porridge is always a great breakfast especially during the autumn and winter season.
These oats are closest to their original grain form. They are made when the whole groat (whole unbroken grain) is cut into several pieces with a steel blade (it looks similar to rice that’s been cut into pieces).

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Try this delicious fennel tea 🍵 tonight. So easy to make.

1 tsp fennel seeds
3 cardamom pods
1/4 tsp of cinnamon
1/2 tsp of coriander powder
4 mint leaves
400 mls of water.

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Golden Milk

While in India I have been having Golden Milk each night before going to bed. Usually I wake up multiple times throughout the night but as I continue to drink the milk I’m sleeping deeper and waking up more refreshed. The milk comes from the Ashram I am staying, at the Goshala cowshed where they protect and nurture cows. Cows are considered sacred and they’re never sold or abandoned, given space to roam, and the milk tastes heavenly!

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A Lakshmi Team favourite, these Bindi Balls are absolutely delicious!


  • 2 tbsp sesame seeds
  • 1 tbsp fennel seeds
  • 2 tsp ajwain seeds
  • 1/2 cup blanched almonds and/or cashews
  • 3/4 cup ghee
  • 1/2 cup buckwheat flour 
  • 1/2 cup spelt flour
  • 1 cup besan flour (chickpea)
  • 1/2 cup LSA mix
  • 1/2 cup chopped dates, raisins or sultanas 
  • 2/3 cup ground jaggery

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Dosa is a type of pancake traditionally from the southern part of India. It’s one of my favourite dishes and I hope you enjoy the recipe.

Green peas and oats pancake (Mattar masala dosa)

This is super delicious and very easy to prepare.
Makes 6 pancakes


• 1 ¾ cups oats powdered
• 6 tablespoons black gram powdered
• 1 cup water
• ½ cup green peas cooked
• ¼ cup onion chopped
• ¼ cup carrots grated
• ¼ tsp fennel powder
• ¼ tsp ginger paste
• 1 tsp pepper powdered
• ¼ tsp turmeric powdered
• ¼ tsp coriander powdered
• ¼ tsp mustard seeds
• 1 tsp lemon juice
• 2 tsp sesame oil or ghee
• Salt to taste

1. Prepare dosa batter by mixing powdered oats and black gram with 1 ¾ cups water and salt. Mix well and keep aside overnight.
2. For the filling: Sauté the mustard seeds and fennel in ghee. Add onions and sauté further, then add carrots, green peas and cook. When cooked add ginger paste, coriander powder, turmeric powder, pepper powder, salt and cook further on medium flame.
3. Add lime juice and cook for one more minute
4. Keep aside
5. Preheat frying pan on medium heat. Add small amount of thee. Take a scoop ladle full of batter and pour in the middle of the pan. Quickly will with ladle outwards to spread the batter and form a thin circular pancakes. I prefer really thin.
6. Pour a few drops of ghee on top. Place a portion of the filling in the centre of the pancake and fold over
7. Your pea pancake is ready

With Love your Lakshmi Ayurveda team.


In comparison to the European winter, Australia has milder temperatures but it does get cold and damp especially in the mornings and evenings.

Because of the Ayurvedic rule that ‘like attracts like’ this is why in the winter season our Kapha and Vata dosha are likely to aggravate and often result in weight gain, depression, cough and cold, sinusitis etc.

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