Ayurvedic Eating – Seasonal Perspectives of Health through Food
In this six-hour course, we will explore how food affects us. Using the Ayurvedic Principles of the 6 Tastes, we will learn how spices in a meal affect digestion and flavor. This course will focus on foods that reduce Kapha (heaviness) in the body and create health and lightness in the lungs.
Together we will learn about the palate through the Ayurvedic Lens. This includes a deep discussion of the 6 flavors of life: sweet, sour, salty, pungent, bitter, and astringent. We will cook online together via Zoom. You will receive the ingredient list 5 days prior to the course so you can have time to shop. We will cook together and sample the flavors we are cooking so that we can have an intimate relationship with each one. We will then eat and drink a simple dinner fit for the Spring and speak about how the meal has been adjusted to support the qualities present in these months as well as the months prior. The combination of this experience, along with discussion, will illuminate how we can review and change our food choices (from diet, to time of day, to spices, and food groups) during other months of the year and stages in our lives.
We are grateful we can use this time at home to enhance our lives in the kitchen, as this is where our health is fortified. If you would prefer to listen instead of cook, please still join as we will send you a link of the recorded class which you can download and save to use for future reference.
The workshop will be hands on. You will be provided with dinner, handouts, and recipe preparation. There will be plenty of time as well for questions.