COOKING WITH AYURVEDA FOR EVERYONE with Rebecca Menashe

As we begin the fall season, let's meet and cook a balanced, healthy, vegetarian meal with local seasonal ingredients based on Ayurvedic principles. We will discuss the basic principles of Ayurvedic cooking for the different dosas, or body types, and also cooking for different seasons. These recipes are easy to make and can be used anytime in your own home.

We will be cooking:

1) Kitchari, this is the basic meal which is used in all Ayurvedic treatments. It is an Ayurvedic yellow mung dhal and rice dish with various spices and vegetables.

2)Kale and sunflower seed salad, which uses local fall produce and will provide the bitter taste we need to for all six tastes.

3) Fall vegetables in coconut curry sauce

4) Curried creamy pumpkin soup (non dairy)

5) Homemade mango pickles, for an added sour and salty taste

6) Gluten-free rotis

$60 pre-register; $65 same day

RESERVE YOUR PLACE NOW.