After facing multiple overlapping family health disasters in early 2021, I set out to find a better way to integrate healthy, healing foods into the meals we eat. I grew up with Ayurveda and learned from my mother and grandmother that the first stop when illness strikes isn’t the drugstore, but the spice drawer. When I had my first child in 2013, I went back to deploying the power of the pantry and making plant-based medicine at home. I studied plant medicine and understood how the food we eat has an outsized impact on our ability to fend off chronic disease. In short, we are better off getting our vitamins from vegetables and fruits of many colors than taking them in a pill form. I began doing more research on the fact that our soil has fewer nutrients now than it ever has, and that the food grown in this soil is also less nutritive. I came to understand how our entire food and health system was broken. And no matter how well we eat, we are still not getting enough of what we need. Most Americans are walking around with a nutrient deficiency. And there is a direct link to chronic illness. I set out to solve this problem by starting with the first nutrient-dense and lower in sodium salt and pepper. I’ve added ancient Ayurvedic formulations known to help the body and mind adapt to inflammation and stress, as well as 21 vitamins and minerals to eat with your food, the way they were always meant to be absorbed.