All groups consist of a maximum of 3 people. Thus, we can promote an intimate environment to develop perceptions about food seasonality and our ability to digest them.

The experience lasts about 3h30 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.
• We’ll sit at the table to eat while I can give you some Ayurvedic tips for better digestion and absorption.

Menu:

• Beetroot risotto cooked with natural vegetable broth, fresh ginger, and bay leave.
• Roasted root vegetables and kale seasoned with maple, garlic, cumin seeds, freshly ground black pepper, rocky salt, smoked paprika, and one thinly sliced lemon.
• Vegan homemade toasted curd cheese.
• Spicy lassi as a digestive beverage (vegan and vegetarian option).

All culinary experiences are at my home in Shandon. So, I expect you to:

• Respect my house as yours.
• Be open-minded. It’ll be a great time to know other people and cultures.
• Be free to enjoy.

Register by SMS, pay by Zelle, and inform me:

1. Register by SMS at: + (803) 846-1214.
2. Pay by Zelle: After you contact me, I’ll send you a Zelle link with the value of U$67.00.
3. Let me know if you have any food intolerance or food restrictions.

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