Developed for MBF CSA Members by chef and Clinical Ayurvedic Specialist Alexeis Filipello

— part of the culinary offerings of the California College of Ayurveda

Originally posted on 6/2/2026

Let’s Talk Prana!! Prana is the life force that animates all living things. It is present in the breath we take, the natural world around us, and the foods we eat. In Ayurveda, fresh fruits and vegetables are considered rich in prana, carrying vibrant life energy.

Ayurveda also teaches food sadhana, the mindful preparation of food to support nourishment and digestion. Along with thoughtful food combining, simple techniques such as gentle cooking, fermentation, and quick pickling can help make foods easier to digest and assimilate. Understanding these principles may help you feel more nourished, satisfied, and connected to your meals.

INGREDIENTS+ STEPs:

POACHED BEETS:

3-4 whole beets greens trimmed

Cover beets with water, fresh rosemary sprigs, thyme, whole pepper corns, salt, a couple splashes of good olive oil and apple cider vinegar. Should be mildly acidic. Add any herbs you would like here. There are no rules. Cover and bake until tender. Peel while warm with a towel

SHAVED FENNEL AND RADISH:

Shave fennel and radish very thin on a mandolin. Add salt, acid of choice, and olive oil. Let marinade for a bit on the counter until ready to serve.

HERBED RICOTTA:

If you haven’t made ricotta, it is so simple. Otherwise buy a good brand of ricotta mix in fresh herbs, fermented garlic, salt and olive oil.

ROASTED PARSNIPS:

Peel and cut parsnips into large batons drizzle with ghee or avocado oil salt and pepper and roast until golden brown. Chili cumin toasted pumpkin seeds. In a pan add ghee or avocado oil and pumpkin seeds. Toast until brown. Add pinch of cayenne (or paprika) and cumin, salt and a squeeze of lime juice. Let dry then take off flame.

GODDESS DRESSING:

Blend all of the below ingredients by hand or emulsify in a blender, add more or less water depending on your desired thickness.

½ cup tahini
¼ cup warm water (more as needed)
2 tbsp fresh lemon juice
1 tbsp olive oil
1 tsp grated fresh ginger
½ tsp ground cumin
¼ tsp turmeric
2 tbsp chopped fresh parsley
2 tbsp chopped cilantro
1 tbsp chopped mint
2 tbsp dill
½ tsp mineral salt
Pinch black pepper

ASSEMBLY:

Cut peeled beets into large wedges, top with ricotta, parsnips, fennel and radish, goddess dressing, top with pumpkin seeds and fresh dill.

Enjoy!