A Simple Fennel-Citrus Dressing from the Ashram Kitchen

This recipe is shared by Meredith Hudson (Sri Devi), Kitchen Manager at the Sivananda Ashram, whose approach to cooking is rooted in Karma Yoga and the principles of Ayurvedic nourishment.

I arrived at the Sivananda Ashram over a decade ago with no professional kitchen experience, but a deep connection to cooking and an understanding that the energy we bring into our food is just as important as the ingredients themselves. Through Karma Yoga, that passion became a path of devotion.

As my spiritual journey evolved, Ayurveda transformed my approach in the kitchen. Cooking became not only about creating sattvic meals, but about supporting balance through ingredients that nourish digestion, clarity, and overall well-being.

This fennel-citrus dressing is one I return to often in the ashram kitchen—simple, versatile, and elevated enough to serve a crowd with care. Inspired by my teacher Divya Alter, it brings together ingredients that are both flavorful and functional. Fennel and dill offer a gentle cooling effect, helping to balance excess heat while supporting digestion. Asafoetida (hing) kindles Agni and reduces bloating—especially helpful when paired with legumes—while lending a subtle allium-like depth. Soaked cashews add a creamy, grounding quality that makes the dressing both satisfying and easy to digest.

Whether spooned over chickpea frittata, roasted or steamed vegetables, or thinned into a bright dressing, this recipe brings both balance and vibrancy to the table.

Fennel-Citrus Dressing

Adapted by Divya Alter and Meredith Hudson (Sri Devi) from Whole Food Cooking Every Day, by Amy Chaplin

Makes about 1½ cups (360 mL)

• 1 medium (12 ounces | 340 g) fennel bulb
• 5 tablespoons (75 ml) extra-virgin olive oil
• ⅛ teaspoon asafoetida
• 3 tablespoons (45 ml) freshly squeezed lemon or lime juice
• ¼ cup (1¼ ounces |35 g) raw cashews, soaked overnight or in boiling water for 30 minutes drained and rinsed
• 2 tablespoons chopped fresh dill
• ¾ teaspoon fine sea salt, plus more to taste
• 1 teaspoon nutritional yeast (optional)
• ¼ teaspoon freshly ground white pepper

1. Remove any tough outer layers from the fennel, then halve, core, and dice. You should have 1½ cups (6 ounces |170 g).
2. In a small pan, heat the olive oil on low heat and add the asafoetida. Toast for 5 seconds and remove from the stove.
3. Transfer the fennel to a high-powered blender (this dressing won't become smooth enough in a regular blender), add the seasoned olive oil, lemon juice, cashews, dill, salt, and nutritional yeast, and pepper, and blend until completely smooth. Add water a tablespoon at a time to get desired texture.
4. Use immediately, or store in a glass jar in the fridge for up to 3 days. Shake well before using.

Meredith Hudson (Sri Devi)

Meredith Hudson (Sri Devi) is an Ayurvedic chef and the Kitchen Manager at the Sivananda Ashram Yoga Retreat Bahamas. She completed the Sivananda Yoga Teacher Training Course in the Bahamas in May 2017 and has been serving the ashram kitchen at different times, and in different roles, since then.

Sri Devi brings a deep commitment to nourishment, service, and holistic health to her work in the kitchen. Her background includes managing kitchens for homeless shelters, and developing Ayurvedic nutrition for the masses with renowned chef and educator Divya Alter.

Through her cooking, Sri Devi shares the healing principles of Ayurveda, preparing vibrant, balanced meals that nourish body and mind.