Ayur-Essen Ayurveda Cooking Classes

Over the years, the science of nutrition has evolved remarkably. People are constantly in search of the perfect diet to maintain health and youthfulness. As the famous saying goes, “we are what we eat,” emphasizing that our dietary habits are crucial to our physical and mental well-being. In Ayurveda, food is considered therapy. Factors such as what we eat, how we eat, how we cook, and where we eat all contribute to optimal health.

At the Ayur-Essen program, we guide you towards a new dietary approach based on Ayurvedic principles. Our program opens the doors to a kitchen where you can learn the basics of Ayurvedic cooking and the art of using traditional Indian spices, allowing you to create your own ideal diet.

What to expect.

A. Ayurvedic Wisdom of Digestion in the Human Body

Concept of Agni and Ama : Agni: The digestive fire responsible for transforming food into energy and nutrients, Ama: Toxins resulting from improper digestion, leading to various health issues.
The Six Tastes and Their Properties and Functions: Sweet (Madhura): Nourishing and calming, Sour (Amla): Stimulates digestion and appetite, Salt (Lavana): Balances electrolytes and enhances flavor, Bitter (Tikta): Detoxifies and purifies, Pungent (Katu): Stimulates metabolism and clears congestion, Astringent (Kashaya): Heals and tightens tissues.
Ahara Vidhi Vishesha Ayatanas: Basic rules and regulations for healthy dietary habits, including meal timing, food combinations, and mindful eating practices.

B. Diet for Your Body Constitution

Different Body Constitutions and Diet: Vata: Light, warm, and grounding foods, Pitta: Cooling, hydrating, and less spicy foods, Kapha: Light, dry, and warming foods.
Seasonal Dietary Regimes: Adjusting diet according to the seasons to maintain balance and health.

C. Practical Cooking Lessons

Hands-on sessions to prepare Ayurvedic meals tailored to individual body constitutions and seasonal needs.

Who can participate ?

Anyone who is curious about the vibrant colors, enticing aromas, and rich flavors of traditional Ayurvedic cooking, who loves to experiment with new recipes, and who prioritizes healthy eating without sacrificing nutritional value, will find this this course truly rewarding.

Teacher

Anupama Sandeep BAMS, certified Ayurveda physician from India.

Detailed information on the schedule for theory and practical sessions and fee structure will be released in mid-November. Registration for the course will begin in December.

Glimpses of Ayur-Essen Recipes

Dal Khichdi

1.Soak the washed dal and rice in warm water for half an hour. 2. Heat ghee in a pressure cooker. 3. Add the cumin seeds, dry chillies, and curry leaves, saute for a while. 4.Add garlic, ginger, onions and cook till the onions are translucent. 5.Add turmeric and asafoetida powders. 6.Add the tomato and green chillies. 7.When the tomato becomes mushy add the dal and rice soaked in 3 cups of warm water and mix well. 8.Check salt and add if necessary. 9.Once the pressure subsides, open the cooker, add the coriander leaves and give a good mix. 10.Serve dal khichdi hot as lunch or dinner.

Moong Dal

Ghee

Cheera Thoran (Spinach)

1.Wash the amaranth leaves well. 2.Chop them very finely. 3. In a pan heat coconut oil and splutter some mustard seeds. 4.Add dry red chillies, curry leaves, chopped onions, salt and saute for a while. 5.Add the chopped amaranth leaves and mix well. 6.Make a space in the middle, add the grated coconut and some cumin seeds. 7.Cover the coconut with the amaranth leaves and let it cook without being covered with a lid. 8.Once cooked, give a stir and mix it all together. 9.This goes well with lunch alongside rice.