Eating for Enlightment: An Ayurvedic Culinary Experience
Cooking is an art. Ayurveda Cooking is a sacred art.
Ayurveda cooking focuses in bringing energy and vitality to the physical, nervous and endocrine system through principles in food preparation and life habits that are in accordance to every individual's inborn constituents. Having the right food is important, but also having the right combination and proportion of food in accordance to the time of day and season of the year is considered equally significant in Ayurveda. As complicated as it may sound to a beginner in Ayurveda cooking, these principles are easy to understand and practical to apply in our day to day life. Inquisitiveness into the effects of food on the body-mind complex is all an Aryuveda course calls for.
We at Princeton area had a chance to ring in our new year with a wonderful Ayurveda cooking course by Divya Khurana. She translated three evening hours of the fourth of January evening into a magic medley of Ayurveda knowledge and cooking. She shared in great detail, principles of Ayurveda - namely, dosha prakritis (body and mind type), gunas(qualities), virkrutis(imbalances in body-mind type), various food types, and finally significance of choosing the right food habits and dhinacharya(daily regimen) according to the individual constituents and ongoing seasons.
Participants received rare insights into the range of unusual nutritious dishes made out of lesser known but nutritious rice substitutes like quinoa, local greens, seasonal squashes and digestive green teas (to enhance the digestive fire for a happy belly and a singing mind). Knowledge on how the prana varies with respect to eating good grown locally as compared to shipped, frozen and canned food was discussed in great detail. Divya epitomized the use of ghee(helps the plasma in cells to absorb nutrients) and warm water (retains prana) in cooking.
Very Enlightening. Cooking perspective has changed. - Vineet Singh
The teacher imparted the knowledge on Ayurveda so effortlessly. The food tasted so good. Yummy!! -Raksha Rupani
Wonderful experience!! Good Knowledge and ease of cooking were the highlights. - Sam Minhas
If you didn’t get a chance to be part of this enlightening course, stop by to discuss the course firsthand with a course participant . Or better, take a fun filled enlightening Ayurveda course when it happens next.
Cooking is an art. Ayurveda Cooking is a sacred art.
Ayurveda cooking focuses in bringing energy and vitality to the physical, nervous and endocrine system through principles in food preparation and life habits that are in accordance to every individual's inborn constituents. Having the right food is important, but also having the right combination and proportion of food in accordance to the time of day and season of the year is considered equally significant in Ayurveda. As complicated as it may sound to a beginner in Ayurveda cooking, these principles are easy to understand and practical to apply in our day to day life. Inquisitiveness into the effects of food on the body-mind complex is all an Aryuveda course calls for.
We at Princeton area had a chance to ring in our new year with a wonderful Ayurveda cooking course by Divya Khurana. She translated three evening hours of the fourth of January evening into a magic medley of Ayurveda knowledge and cooking. She shared in great detail, principles of Ayurveda - namely, dosha prakritis (body and mind type), gunas(qualities), virkrutis(imbalances in body-mind type), various food types, and finally significance of choosing the right food habits and dhinacharya(daily regimen) according to the individual constituents and ongoing seasons.
Participants received rare insights into the range of unusual nutritious dishes made out of lesser known but nutritious rice substitutes like quinoa, local greens, seasonal squashes and digestive green teas (to enhance the digestive fire for a happy belly and a singing mind). Knowledge on how the prana varies with respect to eating good grown locally as compared to shipped, frozen and canned food was discussed in great detail. Divya epitomized the use of ghee(helps the plasma in cells to absorb nutrients) and warm water (retains prana) in cooking.
At the end of the course, the participants enjoyed the luxury of a winter-season-special tri-dosha balanced Ayurveda meal finished with delicious fruit salad.
Here is what the participants has to say at the end of the course-
Very Enlightening. Cooking perspective has changed. - Vineet Singh
The teacher imparted the knowledge on Ayurveda so effortlessly. The food tasted so good. Yummy!! -Raksha Rupani
Wonderful experience!! Good Knowledge and ease of cooking were the highlights. - Sam Minhas
If you didn’t get a chance to be part of this enlightening course, stop by to discuss the course firsthand with a course participant . Or better, take a fun filled enlightening Ayurveda course when it happens next.
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