Find My simple Recipies at the end of this page

Cook with Melanie

Ayurvedic & Macrobiotic Private Cooking

Vegetarian • Plant-Based • Organic • Supporting Local Farmers

I’ve been studying macrobiotic cooking since 2010, exploring food as a way to support wellbeing and create a more balanced relationship with what we eat.

Over the years, I’ve worked with people with different health needs and challenges, while continuing to study Ayurvedic cooking and learning through my travels in India.

My approach is simple: real food, thoughtful preparation, curiosity, and discovering what works for you

Private Cooking & Cooking Experiences

Learn how to create nourishing, balanced meals inspired by Ayurvedic and macrobiotic traditions.

I can cook for you, or we can cook together so you can learn along the way. We’ll explore wholesome ingredients, simple cooking techniques, and traditional practices that you can bring into your everyday life.

Sessions are available online or in person, depending on your location and needs.

$125/hour
3-hour minimum • Ingredients additional

Book a Free Consultation →

Learn more

RECIPIES

Ulu, 🍌 Breadfruit Vanilla Pancakes

Ingredients

  • 1 egg

  • 1 cup cooked, mashed breadfruit, I use the blender

  • ½ teaspoon vanilla extract

  • 2–4 tablespoons oat milk

  • 1–2 tablespoons flour (optional, but helps hold the pancake together) I don’t use flour

  • A little oil or butter for the pan; I use ghee

  • Pinch of salt (optional)

Instructions

  1. Mash the cooked breadfruit until smooth.

  2. Mix in the egg and vanilla

  3. Add milk/water a little at a time until you have a thick batter.

  4. Heat a lightly greased pan over medium-low heat. (Cast iron is best)

  5. Spoon small amounts of batter into the pan and flatten slightly.

  6. Cook for about 2–3 minutes per side, until golden brown and cooked through. I cover the pan so it cooks evenly inside out

  7. Serve warm with coconut yogurt, whipped cream, and fruits of your choice. I like rasberries!! The Ulu is sweet enough by itself I find.

Tip: Make them small rather than large—the breadfruit makes the pancakes softer and more delicate.

Dosa Recipe. My favorite!!

Ingredients

  • 1 cup rice

  • ¼ cup urad dal

  • 2 tbsp chana dal

  • 1 tsp methi (fenugreek) seeds

  • Water, as needed

  • Salt to taste

Soak everything except salt for 6 -8 hours. Rice and methi together; in another bowl, soak Urad and chana dal together.

Blend with water until smooth. After soaking, ferment for 8–12 hours. I cover the bowl with a sushi rice mat or towel. Once fermented, add a little salt and a little water to make the batter pourable, then cook on a hot pan. Voila

Indian Coconut Chutney 🥥

Ingredients

  • ½ cup grated coconut

  • 2 tbsp roasted chana dal

  • 1 small green chili

  • ½-inch piece of ginger

  • Salt to taste

  • ¼–½ cup water

Blend everything until smooth, adding water as needed.

For tempering: Heat 1 tsp oil, add ½ tsp mustard seeds, a few curry leaves, and a pinch of dried red chili. Let them sizzle, then pour over the chutney.

Perfect with idli as well

Simple Carrot-Top Chimichurri 🥕

Ingredients

  • 1 cup chopped carrot tops, Food processor works best

  • 4 tbsp olive oil

  • 1 tbsp lemon juice or Rice vinegar

  • 1 small garlic clove, minced

  • 1 tbsp chopped parsley (optional)

  • ¼ tsp salt

  • Pinch of black pepper

  • Pinch of chili flakes (optional)

Mix everything together in a food processor. Let it sit for 10–15 minutes so the flavors blend.

Great on roasted vegetables, bread, or creative sandwiches