I’m feeling a little under the weather today so I’m staying bundled up, slurping soup, and doing a little extra self-care. Whenever I feel a cold coming on I make sure to do neti and nasya twice a day to keep my sinuses clear. I also like to mega dose on Sambu Guard and this tincture to boost my immune system. I try to keep my diet simple and drink lots of tea with lemon and raw honey. This protocol usually does the trick and prevents me from getting a full blown cold. I know everyone has their own home remedies for staying healthy and I’m always looking for new ideas. What are your favorite ways to fight off a cold? Comment below.

In other news, don’t forget to sign up for my Ayurvedic Spring Cleanse Workshop here in Seattle. This cleanse is one I learned from my teacher and have been doing twice a year for the past eight years. It has been transformational for me and  I’m excited to share it with you. It includes internal oleation, a week long kitchari cleanse, daily epsom salts baths and self-massage, and herbs and teas to encourage cellular detoxification, healthy digestion, stable blood sugar, and lymph flow. During the workshop we’ll cover the basics of Ayurveda, how to make ghee, and go over the cleanse protocol in detail. You’ll leave with recipes, resources, and a take home cleanse kit with everything you need to get started. This cleanse is an opportunity to set the stage for optimal health and well-being by adopting a simple diet, nourishing the body and mind, and letting go of old habits and patterns in order to come closer to your true nature.

You can learn more about the cleanse and register HERE. Space is limited so sign up before it’s too late.

In the meantime, I’ve got this Celeriac Soup recipe for you as requested. It’s super simple but so creamy and nourishing. I hope you enjoy it as much as I do.


*Don’t forget to follow me on Instagram and tag photos of my recipes #tendingthetable.

Simple Celeriac Soup

Serves 2


4 tablespoons ghee

1 leek, sliced

2 bulbs celeriac, peeled and cubed

5 cups vegetable broth

salt and pepper to taste

parsley and olive oil to garnish


Heat the ghee in a medium pot over medium heat. Add the leeks to the pot and saute, stirring occasionally, until soft. Add the celeriac and broth and bring to a boil. Turn down the heat and simmer for 15-20 minutes or until the celery root is easily pierced with a knife. Transfer to a high speed blender and puree on high until silky smooth. Season with salt and pepper to taste. Serve warm with a drizzle of olive oil and chopped parsley.