Ayurvedic Tips and Reminders

Dear Moon friends,

As women we wax and wane like the moon, feeling our feelings, expressing our thoughts, and visualizing our intentions. These are the normal phases of a women’s mind. Like the tides coming in and going out, like the waves in the ocean breaking at different heights, so too each of us has our own unique ebb and flow. Getting to know it is our  personal journey of self awareness and self knowing; in other words “our conscious-ness”. Learn how “consciousness” plays a key role in  YOUR health and healing and how Marma can affect consciousness on a deep level, this Tuesday April 7th @ Atlanta Center for Holistic and Integrative Medicine 1401 Dresden Drive Atlanta, Georgia

email achim.communications@gmail.com to reserve your spot

7pm- Complimentary Class -Please invite that person/s whom you feel would benefit.

As the weather continues to make it’s full transition into Spring, my body is calling for lighter meals.

You may be feeling the same. This is nature’s way of  supporting our bodies to detox; so best to follow your appetite and listen to your own body’s needs. Take advantage of this time with some lighter meals.

Here is a great recipe I found from my friend Dr. Siri Chan whom I roomed with  on my trip to India. I love the simplicity of this recipe and it’s chock full of easily digested protein from quinoa and veggies; easy to make , AND delicious for the entire family!! ( The quinoa can be cooked ahead of time in the morning).

I highly recommend checking out her photography.. it’s truly inspiring.

luminous foods

QUINOA SLIDERS- Ingredients (for 12 small burgers) 

  • 1 cup quinoa
  • 1 cup shredded vegetables (can be a combo of: butternut squash, carrots, cabbage, zucchini)
  • 2 tablespoon fresh ground flax (hemp and chia can also be used)
  • 2 tablespoons fresh greens or herbs from garden (i.e dill, parsley, basil)
  • 1 tablespoon pumpkin seeds (sunflower can also be used)
  • salt and pepper to taste
  • 1/2 tsp cumin


  1. Soak quinoa for several hours in filtered water. Rinse and strain away the extra water( can do the night before).
  2. Bring 2 cups water to boil and add quinoa.  Cook about 12 minutes on medium heat.  Ideally the quinoa has become a little “overcooked” as this helps create the sticky elements of the burger.
  3. Bring 2 cups water to boil and add shredded vegetables. Cook for 5 minutes and strain water off.
  4. Put all ingredients into the food processor and pulse several times.
  5. Shape into desired patty size, I tend to use an ice cream scoop and push them flat to keep a uniform size. Place on oiled baking pain (coconut oil would be fine).
  6. Bake at 350 for 10 minutes or until desired “crispy” ness has been achieved.
  7. Place with toppings onto desired bun. For a gluten free option, I used a 2.5 inch round biscuit cutter on a toasted gluten free vegan pizza crust to cut small “buns”.
  8. May top with basil pesto, or raw sauerkraut, guacamole or red onion

A meal shared with others invokes feelings of love and generosity… all good for digestion!

Please Like on facebook and share with your friends and families.

Thank you for all whom you care for, all you do, and your willingness to embrace your own true nature with Ayurveda. By expanding your consciousness, you may bring more loving kindness to your relationships and surroundings therefore benefiting the whole. Thank you for that. We each have a unique part.

Warm regards and I look forward to seeing you soon,

Gedalia Genin

Ayurvedic Health Specialist