AYURVEDA COOKING EXPERIENCE – SATURDAY GROUPS

Saturday groups are a maximum of six people.  It can be scheduled at your home to gather with your friends and family to learn more about Ayurveda and cook healthy foods.

Because of nature’s inner intelligence, Ayurveda recommends local, fresh, seasonal, and organic products. Therefore, the recipes respect each time of the year and promote good digestion and absorption for each season.

The experience lasts about 4h00 and consists of a brief theoretical and a practical part:

• I’ll give you an Ayurveda introduction and self-observation to make the best food choices.
• The culinary experience: let’s cook the proposed menu together.
• While we sit at the table to eat, I can give you some Ayurvedic tips for better digestion and absorption.

Menu:

• Digestive beverage: Lassi.
• Appetizer: Tapioca crostini with Beet tahini sauce.
• Chana Masala with fresh coconut milk, sweet potatoes, and candied cherry tomatoes. It is seasoned with bay leaves, paprika, turmeric, black pepper, asafoetida, dried red chili, green onion, minced garlic, and ginger.

Chana masala is a North Indian curried dish with white chickpeas, onions, tomatoes, spices, and herbs. “Chana” is a Hindi word for “Chickpeas,” and “Masala” refers to a “spiced gravy.”

All the ingredients are included.
At the end of our meeting, I’ll send you the recipes by email.

LATE WINTER

According to ancient texts, the second part of Winter is called the Shishira Rtu (mid-January to mid-March in the Northern Hemisphere). At this stage, the climate becomes cold, humid, and heavy. Thus, the earth and water elements raise Kapha dosha in all bodies.

In this period in which we are moving towards Spring, it’s necessary to observe which qualities are present in nature and balance them to maintain health. Therefore, food should be cooked, braised, or roasted and consumed hot. Also, we should avoid eating raw (cold quality) foods and dairy products such as cheese, curd, and yogurt because of their coldness and stickiness characteristics.

During this season, it is suggested we gradually reduce the intake of sweet flavors (present in rice, oats, flour, and roots such as sweet potato and cassava) and vegetables (such as pumpkin and beetroot) because excess of these foods can aggravate Kapha dosha, in other words, can lead us to lethargy and stagnation. The pungency flavor, such as black pepper and ginger, is necessary to help our Agni strength. And gently introduce bitter and astringent tastes, such as dark green vegetables, crucifers, and beans, to start removing the mucus and heaviness sensation.

However, we must always include ourselves in this observation, that is, perceive how we digest food and adapt it according to individual needs. Good digestion promotes regular and daily bowel movements, disposition after each meal, lucid mind, good understanding, and clear reasoning.

SIGN UP AND RESERVE YOUR SPOT

1. Fill out the form below and let me know if you have any food intolerance or dietary restrictions.
2. After I receive your registration, I’ll send you a Zelle request with the value of U$67.00.

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