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A creamy dairy-free turmeric latte with oat milk, ginger & cinnamon — Ayurvedic golden milk, plant-based style. Golden Tumeric Latte Ingredients: Serves Two 2 cups almond milk or oat milk (unsweetened, creamy works best) 1 tsp turmeric powder (or freshly grated turmeric root, ~1 inch) ½ tsp cinnamon powder ½ tsp fresh ginger (grated) or ¼ tsp ginger powder Pinch of black pepper (to activate curcumin in turmeric) 1 tsp coconut oil (optional, adds richness & absorption) 1–2 tsp maple syrup or date syrup (to taste) Directions: In a small saucepan, gently warm the almond/oat milk over medium heat. Do not boil. Add turmeric, cinnamon, ginger, and black pepper. Whisk until smooth. Stir in coconut oil (if using) and sweetener of choice. Simmer on low for 3–5 minutes, allowing the spices to infuse. Pour into mugs, froth lightly if desired, and enjoy warm. Add cardamom or nutmeg for a deeper flavor. For extra creaminess, blend before serving. Optional Enhancements:

Homemade Worcestershire sauce Ingredients: 1/3 C molasses ¼ C tamari or soy sauce ¼ C water 1 C apple cider vinegar 3 Tbsp lemon juice 1 ½ Tbsp kosher salt 1 ½ tsp ground mustard powder 1 tsp onion powder ¾ tsp ground ginger ¼ tsp ground cinnamon ½ tsp fresh cracked pepper ¼ tsp garlic powder ¼ tsp cayenne pepper 1/8 tsp ground cloves 1/8 tsp ground cardamom ½ tsp tamarind powder Directions: 1) Put saucepan on medium heat on stovetop. 2) Add in molasses, tamari, water, vinegar, and lemon juice. Stir. 3) Mix all spices and seasonings separately, stirring together until incorporated. 4) Add seasonings into liquid mix and stir well. 5) Cook until reduced by half 6) Bottle immediately, if using a mason jar just flip it upside down to seal. We usually keep and use for about 6 months, give or take.

Available Jobs Are you interested in making your mark? By joining our innovative team, you’ll have the opportunity to do exactly that. An Odyssey of Flavor & Spirit is at the forefront of the industry, and we are always looking for talented professionals as we continue to grow. Take a look through our openings and reach out if you think you’d be the right fit. Director Manager Advisor Position Available This is your job opening description. Be sure to include both educational and experiential requirements for the position, as well as details about the type of person you are looking for. Write a detailed overview of the position and responsibilities, and how this role will contribute to the success of An Odyssey of Flavor & Spirit. Get in Touch Position Available This is your job opening description. Be sure to include both educational and experiential requirements for the position, as well as details about the type of person you are looking for. Write a detailed overview of the position and responsibilities, and how this role will contribute to the success of An Odyssey of Flavor & Spirit. Get in Touch Position Available This is your job opening description. Be sure to include both educational and experiential requirements for the position, as well as details about the type of person you are looking for. Write a detailed overview of the position and responsibilities, and how this role will contribute to the success of An Odyssey of Flavor & Spirit. Get in Touch Careers: Careers

Homemade Biscuits Preheat Oven to 425F Yield: 12 biscuits 10 minutes Ingredients: Dry 2C AP flour, unbleached + ¼ C for dusting ¾ C almond or oat milk 1 Tbsp baking powder ½ C Crisco 1 tsp kosher salt 1 Tbsp sugar Directions: 1) In a large mixing bowl, add in AP flour, sugar, baking powder, and salt. Sift together. 2) Using food handling gloves, add in Crisco to flour mixture until it looks like little grains of rice, having the flour evenly coating the fat globules. 3) Slowly add in the DF milk until a dough is roughly formed. 4) Turn out onto lightly floured surface and mix in remaining ¼ C flour. 5) This step you can do one of 2 ways a. Roll out biscuits and use a dough ring to form round biscuits that you set on a baking sheet/silpat b. Press biscuit dough into a greased pan to cut after baking 6) Bake in a pre-heated oven at 425 F for 10 minutes

Plant-based Ayurvedic kitchari with rice, mung dal & spices — a healing reset meal balancing all doshas. Plant-Based Kitchari (Healing Stew) Ingredients: Serves: 4 Prep Time: 10 minutes Cook Time: 35 minutes ½ cup split yellow mung dal (rinsed well) ½ cup basmati rice (or quinoa for a twist, rinsed well) 1 Tbsp coconut oil (or plant-based ghee) 1 tsp cumin seeds 1 tsp coriander seeds 1 tsp turmeric powder 1 tsp grated fresh ginger (or ½ tsp ground ginger) 1 small carrot, diced 1 zucchini, diced (or seasonal veggie of choice) 4 cups water or vegetable broth ½ tsp Himalayan pink salt (or to taste) 2 Tbsp chopped cilantro (for garnish) Lime wedges (to serve) Use it for: Dosha Balancing: Gentle and easy to digest, balancing for all doshas. Variations: Add leafy greens in the last 5 minutes of cooking for extra nourishment. Texture Tip: Kitchari can be made thick like stew or looser like porridge depending on preference. Directions: Rinse grains: Wash mung dal and rice together until water runs clear. Bloom spices: In a heavy pot, heat coconut oil over medium. Add cumin and coriander seeds, let sizzle until fragrant (about 30 seconds). Build flavor: Stir in turmeric and ginger. Add carrot and zucchini, sauté 2–3 minutes. Add grains & liquid: Stir in mung dal and rice. Add water/broth and salt. Bring to a boil, then reduce to low heat. Simmer: Cover and cook 30–35 minutes, stirring occasionally, until dal and rice are soft and porridge-like. Add more water if needed for desired texture. Serve: Ladle into bowls, garnish with cilantro, and serve with lime wedges.

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Potato Soup This is one of those go-to dinners we eat frequently, written to incorporate Leeks into it, since we have gotten in the habit of including them. The recipe is even titled 'Potato-Leek Soup in our cookbook at home, but in the process of adding them to our website we changed it and hope you love it as much as we do. We definitely recommend trying it with leeks sometime though! 2 ½ lb. yellow potatoes, washed and chopped, large dice 2 celery stalks, medium dice ½ large yellow onion or white onion, medium dice 1 leek, washed, cut in half and then cut into ½” slices 1 large carrot, peeled and medium diced 3 Tbsp olive oil White roux: 1/3 C vegetable oil + 1/3 C AP flour, unbleached 1 ½ tsp celery seed 2 tsp parsley, dried 2 tsp thyme, dried 1 Tbsp kosher salt (more or less to your taste) 2 tsp fresh cracked black pepper (more or less to your taste) 1 tsp garlic powder 2 oz bullion mix 4 C water 2 C cashew or oat milk (NO coconut or Almond milk as they are too sweet for soup) Mise en place all ingredients. Get stockpot ready on stovetop on medium heat. 2) Chop all vegetables. Get all seasonings together and mix in a small bowl. 3) Prepare bullion mix in water. 4) Saute onion, celery, and carrot (mirepoix) in olive oil until they begin to soften. 5) Add in vegetable oil and flour to make roux. Cook for 3 minutes. 6) Add in leeks (optional) and potatoes then cover with water + bullion mix. Stir together. 7) Add in seasonings and allow soup to simmer on medium-low heat for about 10 minutes. 8) Pour in the plant-based DF milk. Simmer again until soup reaches desired thickness. 9) Taste soup and adjust seasonings to your preference Serve with crackers, bread, or inside a bread bowl! Enjoy!!

Plant Based Ayurvedic Dishes These recipes are our plant-based take on Ayurveda. All of them are made with wholesome, seasonal ingredients and adapted for modern kitchens — without meat or dairy. If you’re vegan, you’ll find plenty of recipes that align with your lifestyle; if you’re plant-curious, you’ll discover how simple and satisfying Ayurvedic-inspired dishes can be. Ghee A staple in Ayurvedic cooking. Use It For: Cooking Ayurvedic-inspired dals, kitchari, curries, or sautéed vegetables. Spreading lightly on warm roti, dosa, or toast. As a finishing drizzle over soups, stews, or grains for grounding, warming energy. Recipe Kitchari Plant-based Ayurvedic kitchari with rice, mung dal & spices — a healing reset meal balancing all doshas. Use It For: Dosha Balancing: Gentle and easy to digest, balancing for all doshas. Variations: Add leafy greens in the last 5 minutes of cooking for extra nourishment. Texture Tip: Kitchari can be made thick like stew or looser like porridge depending on preference. Recipe Tumeric Latte A warming, anti-inflammatory elixir that balances all doshas and feels like a hug in a cup. Recipe Spiced Vegetable Dal A Plant-Based spin on one of Ayurveda’s most grounding and nourishing staples. Use It For: Dosha Balancing: Gentle and easy to digest, balancing for all doshas. Dal is considered grounding and easy to digest, especially supportive during Vata season when warmth and stability are needed. Recipe

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Tips and tricks for a plant based diet.

Rainbow Buddha Bowls Rainbow Buddha Bowls are endlessly versatile — mix and match grains, roasted veggies, legumes, and greens, then top with a flavorful sauce of your choice. With infinite combinations and countless dressing options, every bowl can be its own masterpiece of color, texture, and taste. Ingredients: 1 cup cooked quinoa 1 small sweet potato, cubed and roasted ½ cup chickpeas (roasted or canned, rinsed) ½ avocado, sliced 1 cup steamed kale (or spinach) 2 Tbsp pumpkin seeds For the Tahini Lemon Dressing: 2 Tbsp tahini Juice of ½ lemon 1 tsp maple syrup (optional) 1 clove garlic, minced 2–3 Tbsp water (to thin) Salt + pepper to taste Directions: Arrange quinoa, sweet potatoes, chickpeas, avocado, and kale in a bowl. Whisk together dressing ingredients until smooth. Drizzle over the bowl, then sprinkle with pumpkin seeds. Mix before eating, or savor each layer individually.