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By June, a lot of us are ready to lighten up a bit.
You want meals that feel fresh, simple, and satisfying. You want to eat more vegetables. You want lunches that work at home, at work, or on the go. You want something easy to pack for the beach, a road trip, or a long day out. You want dishes you can bring to parties and potlucks that are more nourishing and original than chips and salsa. You want to feel good after you eat, not sluggish and overfull. You want to feel fresher heading into summer, but not by following a rigid plan or spending hours in the kitchen. This challenge is here to make that easier. For one week, you’ll have a simple, seasonal structure for lunch, along with delicious salad recipes, a shopping list, and Ayurvedic insight to help you understand why these foods work so well this time of year. These salads travel well, especially when you wait to dress them, and they can pull double duty as lunch, a side dish, or something bright and beautiful to bring to the table. |
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Ayurveda often favors cooked foods, especially when digestion is weak. But Ayurveda also pays attention to season, preparation, and what you digest well.
Early summer is one of the best times to enjoy fresh salads. The weather is warming up, the farmer’s market is bursting, and our bodies naturally start craving lighter foods. Raw vegetables also tend to have an astringent quality, which can be helpful during this hot, humid time of year. And we’re eating salad at lunch for a reason. In Ayurveda, digestion is strongest in the middle of the day. That makes lunch the best time to enjoy a fresh meal like this and be able to break it down well. In this challenge, I’ll show you how to make salads that are satisfying, seasonal, and easier on digestion, including dressings and combinations that help support the gut. |
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These salads are built to be actual meals. The kind you can eat for lunch, feel satisfied, and still be thinking about later because they were that good.
You’ll also pick up simple Ayurvedic insight along the way, so you’re not just following recipes. You’ll start to see why certain ingredients work well this time of year, how to make salads more digestible, and how to tweak things based on your appetite and dietary needs. I’ve been making vegetables taste delicious in this way since the 90s. These are salads you bring to a party and people ask fo the recipe. |
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This challenge is for you if:
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Kickoff Call: June 5 at 12pm ET (New York time)
Challenge Dates: June 8 to 14 Investment: $47 Once you join, you’ll receive the details you need to get started. You’ll be added to a group forum to support throughout the week. This is a place to share photos of your salads, stay motivated, and feel like you’re doing this with other people. We'll have a kickoff call on Friday June 5th at 12pm ET to go over everything. The call will be recorded if you can't attend live. We’ll cover how to adjust the recipes to meet your needs and share a few pro tips. You’ll have the weekend to gather supplies. Then starting Monday June 8th, we'll enjoy hearty and scrumptious salads for lunch. During the challenge week, you’ll get guided support and short daily emails to help you stay inspired, learn something new, and keep fresh eating simple. Come eat delicious food with us, have fun and learn how to do summer well. |
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Will I be hungry?
These salads are meant to be hearty and satisfying. I’ll also guide you in ways to round them out if you need more. Do I need to make every recipe? No. The challenge gives you structure and inspiration, but you do not need to do it perfectly to benefit. Is this only for vegetarians? No. The recipes may be vegan, vegetarian, or non-vegetarian, and I’ll offer flexibility so you can make them work for you. Do I need to know how to cook? Not really. This challenge is meant to be simple and approachable. There may be a little chopping and mixing, but nothing fancy. Will this take a lot of time in the kitchen? No. The whole point is to make fresh eating feel easy. These recipes are designed to be low-effort and realistic for busy people. Will the ingredients be easy to find? Yes. I’m keeping the recipes practical and seasonal, with ingredients you can find at a regular grocery store or farmer’s market. Will this cost a fortune? No. While fresh food does require some shopping, these are simple meals built from real ingredients, not complicated specialty products. |
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Hi, I’m Kimberly, your Ayurvedic Practitioner.
For over 13 years, I’ve been helping people support digestion and feel better in their bodies. I created this challenge to make fresh eating feel practical, satisfying, and fun! I’ve been known to bring the kind of salads that bring people back for a second helping. I’m on a mission to convince folks that vegetables can be delicious. They don't need to feel like something you're only eating because it's good for you. Vegetables deserve to be celebrated in their own right. There’s a saying that there’s no such thing as cold weather, just the wrong gear. I feel the same way about vegetables. It’s not that you don't like them. You just may not have had them dressed right. |
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