99. The Ayurvedic Plate Pt 3: Oil, Herbs, Dairy, & Meat with Divya Alter

In the concluding episode of the 3-part “Go Deeper” series, Dr. Avanti continues her conversation with Chef Divya Alter, a master in Ayurvedic culinary arts. They dive deep into the nuances of herbs, spices, oils, dairy, and meat. Divya distinguishes between herbs and spices, highlighting the significance of each in Ayurvedic cooking. She underscores the medicinal properties of spices, particularly their role in digestion. The discussion on oils emphasizes the virtues of fresh, cold-pressed olive oil and the nourishing qualities of cultured ghee, while delving into the Ayurvedic perspective on dairy — advocating for milk from happy, grass-fed cows. Divya sheds light on the importance of sourcing and the ethical considerations behind food choices, emphasizing the profound connection between nourishment and one's life purpose.