DLAY Ayurveda

DLAY Ayurveda Ayurveda Lifestyle & Nutritionist Coach

28/07/2026

“Change is not the enemy of balance, it is how balance renews itself.”
Over the last 8 years, I have felt a big shift in who I am and where I want to go. And somewhere in that, I have relearned something: the journey we are on changes as we learn, as we grow, as we relate differently to why we see ourselves the way we do, how the world presses on us, and the bigger question; why we are really here.
In Ayurveda, growth is not a straight line, it’s a spiral. We circle back to the same lessons again and again, but each time from a little higher, a little wiser, a little more ourselves.
My journey with Ayurveda did not just arrive at the right time. It arrived at a time I was finally willing to let go of a lot.
The last few weeks have taught me the answer to that hard “why”: when you truly let go, you realise what all the fuss was about.
I feel reborn. And that did not just happen, I had to sit with myself, work through so much, and yet somehow, I feel lighter, younger, braver. Something roared in me, like a lion. Something different, and yet the same, from my soul.
Letting go is not about forgiving or forgetting. It’s about being with what has happened, knowing you will never live it again, because you will not allow yourself to. But mostly, it’s understanding that peace is not a destination. It’s a feeling within you.
You can find peace in loneliness and in busyness. Peace comes when you can sit in traffic, or on a packed tube, take a deep breath, close your eyes, and realise all is well.
So, I am at peace. But also, ready to show this world something new, as I roar on my new journey. 🌀🦁🌿.

18/07/2026

Some seasons ask you to push. This one is asking you to listen.

We are moving through a new moon in Cancer, with Mercury still retrograde, a stretch better suited to reflection than launching, to reviewing than deciding. In Ayurveda this maps neatly onto apana vayu, the downward, grounding energy, and the idea of samskara, the old imprints that resurface so we can finally metabolise them, not just repeat them.

When I had my own Vedic chart read recently, this exact theme showed up in the placements. Rahu sitting right on my ascendant, the planet of reinvention, parked at the doorway of the self. A Moon in Jyeshtha, the nakshatra of the eldest, the one who’s carried things and is now being asked to lead from what she’s learned rather than what she’s proving. Astrology and Ayurveda were never separate systems, Jyotish was always meant to tell you when, and Ayurveda tells you how to meet it.

If you are been feeling pulled toward something unfamiliar lately, you are not imagining it. The sky’s just confirming what the body already knew.

This is the Science of Life, read two ways 🌙

18/07/2026

A slow start to a hot day 🌸

Fennel seeds and rose petals, steeped and strained into something soft to sip. In Ayurveda, this is Pitta season, when the body runs hot and everything feels a little quickened. Rose cools and calms. Fennel settles the digestion and takes the edge off the heat.

Pour it into a bottle and carry it with you. Sip slowly through the day, the way you’d take a walk in the park, unhurried, grounding, no rush to get anywhere.

This is the Science of Life, one small ritual at a time 🌿

21/06/2026

Annapurna, means the goddess of food & nourishment, Rasa, means essence, taste or emotion.
In my family, recipes were never written down in books. They were passed hand to hand, in the kitchen, on whatever paper was near. No measurements, just knowing.
This book is my way of carrying that forward, a seasonal Ayurvedic cookbook for hormone balance, for women and men. I went looking for a book like this before I started writing it, and never found one. So I’m writing it myself.
It’s now on its fourth draft, still being written, still being tested, still being lived in my own kitchen. Because when something is made with love, passion and creativity, that’s when it’s ready to be handed to the world.
This isn’t just a cookbook for your kitchen. It’s a way to bring communities alive again, sharing recipes, sharing food, and mostly, sharing love. None of it should be expensive or unreachable for anyone.
First proof of the title page. Still being written. More to come, join my newsletter to follow along, link in bio.
community

16/06/2026

organic farming, real food, and the timeless wisdom of Ayurveda.

For me it all comes back to one idea: how we grow our food and how we nourish ourselves are part of the same story. Ayurveda, the science of life, has understood this for thousands of years. Food grown with care, clean soil, love and eaten with intention becomes medicine.

This is the heart of what I do at dLAYAyurveda: helping you come back to food, to balance, and to yourself.
Want to know more join my next two online workshops. Link in bio 🙏💕

09/06/2026

Four women this weekend. Me among them. And between us? More than heritage, generations of knowledge, hard-won belief, lived wisdom, and the kind of power that builds relationships, builds business, builds an unshakeable sense of self.

Then we sat down to a talk on AI. Eye-opening doesn’t cover it.

Here’s the question I walked away with, and I’m still sitting with it: Will AI strip away this wisdom or is it our job to teach it to speak our word?

Because data can be stored. Wisdom cannot. Wisdom is lived. It’s passed hand to hand, woman to woman, generation to generation. No machine inherits that. It has to be given.

So I’m not afraid of the machine. I’m clear about my place beside it. The voices it learns from should be ours, rooted, ancestral, awake. Not large corporations wielding it as a weapon against us.

We are not behind the future. We are the root it grows from.

04/04/2026

Sunday 14th June - A full day in the kitchen together.
We are calling it The Ground Beneath — Nourishing Autumn, Rooting the Winds of Vata.
If you have been feeling scattered, anxious, dry, or just completely ungrounded lately — that is Vata doing what Vata does!
Ayurveda has known this for five thousand years. And the answer starts in the kitchen.
We are going to slow down, cook together, and create deeply nourishing meals that stabilise and soothe — from the inside out. “June 14th. Come and root yourself.”

28/03/2026

🔥 FIRE IN THE BELLY
Digesting Summer — The Inner Flame & the Art of Pitta Balance
Sunday 26th April | 10:00 AM – 3:00 PM
Ferry Lane Cookery School, Shepperton, Surrey

This isn’t a cookery class. It’s a conversation between you and your body — with food as the language.
As we move into summer, our inner fire rises. Without the right fuel it tips from clarity into burnout, from passion into irritability, from energy into exhaustion.
Sound familiar?
✦ All ingredients and cooking supplies
🍵 Herbal teas and refreshments throughout
🍽️ A nourishing shared meal together
📲 Seasonal digital recipe pack to take home
👥 Small group tuition — maximum 7 people
🌊 Riverside setting | 🚗 Free parking | ☕ Coffee shop next door
DM me directly or drop 🔥 in the comments and I’ll be in touch.
Let’s feed the fire — the right way.

22/03/2026

🔥 Fire in the Belly — Only 2 Spaces Remaining
Digesting Summer | The Inner Flame & the Art of Pitta Balance
📅 Sunday 26th April 2026 | 10:00 AM – 3:00 PM
In Ayurveda, summer is ruled by Pitta — the fire element that governs digestion, ambition, and transformation. When balanced, it brings clarity and energy. When aggravated, it leads to inflammation, burnout, and overwhelm.
This intimate full-day workshop invites you to explore:
🌿 Cooling, seasonal recipes designed to calm the inner fire
🧠 The connection between what we eat and how clearly we think
⚖️ The art of Pitta balance — nourishing your drive without burning out
Leave feeling lighter, clearer, and equipped with recipes and wisdom to carry you through the warmer months.
✨ Just 2 spaces left — this one is nearly full.
📩 DM us or visit www.dlayayurveda.co.uk to secure your place.

18/03/2026

🫐 My 11am spring snack — and why I’ve put the yogurt away until summer.

Blueberries, fresh figs (in season right now 🌿) and a half teaspoon of good honey.

Simple. Seasonal. Intentional.

🌸 Why no yogurt in spring?

In Ayurveda, we don’t eat the same way all year round. As we come out of winter, your body is naturally in a Kapha-dominant state — heavier, damper, slower. You might notice it as sluggishness, congestion or sinus issues. Sound familiar?

Yogurt is cold, heavy and damp — it increases Kapha and adds to that congestion. In spring we eat lighter, drier and warmer to help the body shed winter and open up.

This is your body’s natural spring clean — and your food should support it.

🍯 A word on the honey...

You’ll notice I’m using Minos Greek honey here — a beautiful raw thyme & pine honey from Greece that I love. But the principle works with any good quality raw honey from your local farm shop too.

If you live in the countryside, raw local honey is liquid gold right now. It contains trace amounts of local pollen and over time gently trains your immune system to stop overreacting to it — a slow, natural approach to reducing hay fever. Start now, before the season peaks. 🌼

🫐 Blueberries — packed with antioxidants, support brain health & reduce inflammation
🌿 Figs — prebiotic, fibre-rich & gently cleansing for the gut
🍯 Raw honey — antimicrobial, soothing & your springtime hay fever ally

Eat with the seasons. Eat with your dosha. This is the Science of Life. 🙏

🍳 Want to cook and eat like this with me?
I have cooking classes running in April & May — come and join me, learn some beautiful new recipes and take Ayurvedic eating home with you.
👉 Find out more at dlayayurveda.co.uk

👇 Are you Kapha? Do you suffer with sinus issues or hay fever in spring? Drop a comment — I’d love to hear from you.

EatWithTheSeasons NoYogurtInSpring KaphaDosha HayFeverRelief RawHoney MinosHoney LocalHoney BlueberriesAndFigs SeasonalEating FoodAsMedicine AyurvedaUK WellnessCoach HolisticHealth SinusHealth CookingClasses

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