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 Ayurveda
is a holistic science which works on healing of body, mind and
spirit through diet, lifestyle, medicinal herbs, and
revitalizing therapies. So, Ayurveda cooking means preparing
food that ensures optimal health of body, mind and soul as
well.
Food plays an important role in our health and
fitness. According to Ayurveda, cooking is not just about
palatable food and flavorful dishes, rather it is the key to
continuous good health.
Ayurvedic cooking includes
the knowledge and use of herbs, spices, vegetables, legumes
etc to maintain physical, mental, social and spiritual
harmony. Ayurveda foods are appetizing, flavorful and aromatic
and offer healing and good health when served in an inspiring
atmosphere. Ayurveda foods help to clean the accumulated
toxins (which are a result of improperly digested food) and
rejuvenate the body as each dish is cooked and spiced to
achieve maximum digestibility.
 Every
individual has a unique body constitution (Dosha) and needs
different foods to maintain overall health. For example, Vata
is a cold dry dosha, hence person with Vata as predominant
dosha need warm, nourishing foods, while the Pitta person
requires cool food to balance his fire element. Ayurvedic
cooking also take into account the effect of cooking method on
the quality of the foods, the feelings of the cook and of the
vibrations of surrounding atmosphere, the compatibility of
foods, the time of cooking and eating, the cycle of the
seasons. Ayurveda considered food as a stimulant to a higher
consciousness.
Thus, Ayurvedic cooking is both an
art and a science. Food properly cooked and consumed work as a
great medicine and helps one to lead a long, energetic and
healthy life.
Ayurveda cooking is not
difficult, with a little knowledge you can cook an Ayurvedic
meal with the help of commonly available ingredients. Pulses,
grains, spices, fresh vegetables and fruits, ghee, and milk
products play major role in Ayurvedic cooking. A balanced
Ayurvedic diet should include all six tastes in a meal -
sweet, salty, sour, astringent, bitter, and pungent.
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The classes
will be run by "Dr Rajvinder Kaur" or "Dr
Shraddha Jarikoti", both of whom have a
wealth of knowledge in the area of diet and
nutrition.
In our "series 1"
cookery class we will cover the nature and use of
many herbs (for both flavour & health)
including: Tumeric, Ginger, Corriander, Hingu,
Cumin, Cinnamon, Fennell, Ajowan and coriander
among others. The course covers the preparation of
the following foods:
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1. |
Rice
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2. |
Vegetables -
how to prepare vegetables with "Ghee"
using a variety of herbs and spices
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3. |
Dal - a protein
filled dish using "mung Dal" and a
mixture of herbs and spices
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4. |
Chapati
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5. |
Chai - Indian
tea
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6. |
Lassi - a great
digestive aid, that can be taken with meals -
made with yogurt and water
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7. |
Rice Pudding
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The aim of this class is to
enable you to prepare a delicious meal using all six tastes,
Once you get to know the use of different herbs and spices you
can vary them in the cooking to create meals suitable to your
own Dosha (nature).
Ayurvedic cooking is not
complicated, with a little knowledge you can make healthy
delicious meals in a short space of time, so "let food be
your medicine" and join us on "Cookery Course- 1". |