Home Ayurvedic Kitchen- Crafting Wholesome Sacred Meals

Ayurvedic Kitchen- Crafting Wholesome Sacred Meals

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Details
Date:

October 19

Time:

11:00 am - 01:30 pm

Click to Register: https://www.eventbrite.com.au/e/ayurvedic-kitchen-crafting-wholesome-sacred-meals-tickets-425558977357
Organizer

Riverdell Spiritual Centre

Website: https://www.eventbrite.com.au/o/riverdell-spiritual-centre-6549937849
Venue

Riverdell Spiritual Centre

51 Clifford Road, Hillier, SA 5116

Hillier, SA, AU, 5116

Learn Ayurvedic principles and guidelines to the preparation, cooking, storage, and eating habits in relation to food.

The core concept that sets Ayurveda apart from all other dietary systems and world cuisines is its focus on spiritually charged foods known as SATVIC FOOD. Food can take on Sattvic energy when it is mindfully sourced and cooked peacefully with attention to freshness, hygiene, and the season/time of the day. Sattvic food is pure, it relaxes the mind and is full of life force (prana). Carefully selected spices and herbs are added to make the recipe optimum for digestion.

In this series of cooking workshops, you will get to understand the core Ayurvedic principles and guidelines in relation to the preparation, cooking, storage, and eating habits in relation to food. The four workshops will cover a range of food items including breakfast, lunch, dinner, snack, and dessert foods. Home-made teas, spicy milk elixirs, flatbreads, chutneys, yogurt dips, and salads are included. You will indulge in the world of spices, lentils, herbs, and masalas. You will take home a recipe booklet that includes many more recipes.

At the workshops, there will be opportunities to buy homemade masala, turmeric milk mix, and other ready-to-cook kits. The outline of the workshops is as follows:

Workshop 1 (19th October) Ayurvedic Staples

Theory: Inherent qualities of food (sip on spicy Chai)

Cooking class: Khichdi, Poha, Cucumber Raita, Kheer (rice pudding), Chunky mix veg salad, Coriander-mint chutney

Workshop 2 (26th October) Mistress of Spices (and Herbs)

Theory: Know your spices, herbs, and lentils (sip on spicy Turmeric milk elixir)

Cooking class: Mung and split pea Daal, Evergreen Fragrant Rice, Curried Pumpkin, Potato Cumin Raita, Carrot dessert

Workshop 3 (2nd November) Do’s and Don’ts of Ayurvedic Kitchen

Theory: Food combinations and common myths (sip on fennel tea)

Cooking class: Roti workshop, Veggie Stir-fry, Simple Zucchini Curry, Chickpea Salad, Fruity Yoghurt Dessert

Workshop 4 (9th November) AYURVEDIFY (I just made up the word)

Theory: Ayurvedic spin on common meals (sip on yogurt lassi- a spicy cool drink)

Cooking class: Beans and Rice Burritos, Veggie patty, Pumpkin, and sweet potato soup, Coconut Chutney, Sweet and Sour Veggie Salad, Easy Protein Balls

Each workshop starts strictly at 11 with 15 minutes of theory discussion while sipping on one of the popular Ayurvedic drinks. The cooking class starts at 11.30 and we have our lunch together at 1. For any more information, pls consult with Geetika at 0430597775 before booking. Gluten-free, dairy free options are all included. Bring along a pen and diary for note taking and a huge appetite for delicious food)