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amounts that can be used while still fresh. And, they are less expensive
than prepackaged goods. When asked the one spice or seasoning we
should never be without (besides salt), she recommended turmeric
powder. Its healthful and flavorful properties have made her students
huge fans, using the spice in unexpected ways—sprinkling it daily on
salad, veggies, or eggs. Her favorite curry spice is Garam Masala.

With a little planning, getting enough protein is not difficult on a
vegetarian diet. Beans, legumes, and certain vegetables contain more
protein than you think. Plus, if you make wholesome food taste really
great, it is more satisfying to the palate, and you then eat less.

Another recommendation, says Kumud, is to thoroughly wash fruit
and vegetables. It’s not just the dirt or sprays you’re rinsing off, but also
the intentions: how many hands have touched them and where have
they been before you? When you pick a vegetable or fruit straight off
the plant for immediate consumption, that’s even better because of the
life force you’re immediately consuming. Life giving life. The nutrients
are much denser the fresher the food is. She also recommends using
copper mugs for drinking water. Being a skilled and prolific cook,
her favorite kitchen tools are an Indian rolling pin (specially shaped
for rolled flatbreads and naan), chimta (special tongs with pointed or
flared tips), and a chapati fluffer used halfway through the cooking pro-
cess. (Once the chapati has started to blister, simply press and roll on
the chapati for it to fluff up.)

Out of curiosity I asked what her favorite dish is: rice biryani with lots
of vegetables. And while she’s a practicing ayurvedic, she also enjoys
Italian food and Mexican food.

Kumud insists that staying active is also a must. You must move every
day, whether it’s walking, hiking, dancing, or stretching. Your body is
meant to move.

Visit her website for upcoming classes and go to the archives of Rogue
Valley TV to catch up on some inspirational shows. Or pick up one of
her cookbooks. You will be glad you did.

Kumud also teaches classes though Southern Oregon University’s
OLLI life long learning institution: Meet India and its Culture Through
Hindi.

www.inside.sou.edu

Cooking With Kumud and Feed the Beloved Soul are available at Bloomsbury
Books in Ashland, Flavor Restaurant in Medford, and Masala in Ashland,
or on Amazon and at the following websites:

www.cookingwithkumud.com
www.rvtv.sou.edu/schedules/voices
www.sohana.co

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