Interviews by Jenny Rough

It’s heee-eere: November. If you’re anxiously anticipating cold dark days, nasty bugs, dry skin and the packing on of the dreaded holiday pounds, take heart (and a spoonful of cod liver oil). We brought together seven holistic practitioners to pick their brains on everything from fighting the flu

The Ayurvedic practice of food sadhana restores mindfulness to mealtime

By Amelia Glynn

Aromatherapist and social activist David Crow founded Floracopeia: Aromatic Treasures for Health, Beauty and Abundance three years ago. Its mission is twofold: to bring organic, fair-trade, community-supported principles to the production, distribution, and sale of essential oils and to educate people about their benefits.

LIME chatted with the essential oil evangelist shortly before a "Fragrance and Consciousness" workshop, one of many he conducts.

You can't help others until you help yourself, and the same applies (or should) to gift giving. But self-directed gifts needn't be about greed or even self-indulgence. Below, LIME proposes five intentions, or novel ways to think about self-giving, plus 10 tangible gift suggestions that might help you lead a greener, more balanced, and more conscious life.

5 INTENTIONS

How did I become a fan of nasal washing, or the strange practice of pouring salt water up your nose?

Well, it all started with a Neti pot.

Visit the land of seafood and spice as Michel Nischan learns to make a traditional Goan meal fit for a only the very best guest.

Once upon a time, in the era Before Babe, when I had smooth skin and all the time in the world to indulge myself with twice-a-day hot showers, I must admit I didn’t think much about skin hydration (or conserving water, admittedly).

Looking for love in all the wrong places? Been burned too many times by what seemed like an astrological sure-thing? It might be time to turn your eyes from the heavens to the ancient scientific practice of Ayurveda. At least, Lissa Coffey thinks it's a good place to start.

Coffey wasn't always "The Diva of Dosha," as she calls herself. She majored in sociology at UCLA, worked in television, and started her own company after she had kids. But as her interest in holistic health increased, she felt drawn to study with Deepak Chopra. When she learned about Ayurveda, she had an "Aha!" moment.

These days it seems like every chef follows his or her own food philosophy. How are we supposed to keep up? To help clear up the confusion, Chef Michel Nischan explores the philosophies of vegetarianism, raw foods and ayurveda by visiting chefs all over the world. Then, back in his kitchen he shares his own personal philosophy while preparing a miso salmon dish. He'll also provide us with some information about alternative proteins, explain the difference between natural sweeteners vs. sugars and their health impacts and teach us all about oils, from flax seed to grape to olive.