| Vegetarian Ayurvedic Cooking |
|
|
|
Thursday, April 12 2007, 7:45pm - 10:15pm |
|
|
|
Ayurveda considers that each one of us is unique, so preparing Ayurvedically balanced meals involves preparing and combining foods in a way best suited to our individual needs. Achieving the right mix of the six basic tastes (sweet, sour, salty, astringent, bitter and pungent) is one important element of good cooking. Using the most nutritious foods and preparing them to ensure optimal health benefits is also key, as is treating the act of eating as a meaningful celebration of life. This class is designed to help those who are interested in gently changing to a vegetarian diet, using Ayurvedic approaches. Each session will combine an hour of theory and one of practical, hands-on cooking. The material covered will include: basic Ayurvedic concepts such as the "five elements," "six tastes," "three gunas" and different body types; how to use specific foods and spices to restore balance and maintain health; soaking and sprouting; and a wide range of recipes, including: ghee and khicheri (rice and lentil stew), garam masala, quinoa sprouted moong salad, oats and almond milk, cilantro chutney, and raita.
[More info...]
|
