Ayurvedic Nourishment -Moving Into Spring

Ayurveda is a healing tradition, originating from India, dating back over 5,000 years. This holistic science gives much importance to nutrition, and not just what you eat, but how you eat.

Spring is nearly upon us! As Mother Nature is moving from cold, dark winter towards spring, it’s a good time to change our habits and routines in accordance with this. In Ayurveda, merging your personal routine with the cycles of nature is a simple tool to increase health and wellbeing – begin spring with a new lifestyle, diet and Ayurvedic practices to cleanse and renew your body.

As spring is the natural cleansing season, it is best to utilise this energy to clear out excess Ama (toxic plaque, mucus, toxins) and accumulated “Kapha” to avoid the undesirable conditions mentioned above. So this class will focus on what can we do to support the body’s natural process of detoxification at this time of year to build and balance the “Kapha” element.

The class is going to focus on light, warm and simple vegetables, grains and legumes cooked in small amounts of ghee or coconut oil. Will include different G.F grain dishes such as quinoa, basmati rice and millet.

We will incorporate dishes with bitter greens such as kale, rocket, spinach, mustard greens, nettle and dandelion leaf as these stimulate the release of digestive enzymes and enhance liver function to support detoxification. And we going to learn about the role of spices in our diet and how to use them with the change of season . will be including pungent, warming and drying spices such as ginger, turmeric, garlic, cinnamon, black pepper, cayenne, paprika, cumin, fennel. The qualities of these spices break up Ama and help to combat the mucous forming aspects of Kapha.

Join us for a vegetarian Ayurvedic cooking class, where we’ll create 5-6 dishes using kitchen herbs and spices to nourish the whole body and whole family. No matter what your constitution, these meals are for everyone. After we’ve cooked up all the nourishing food, we’ll come together to enjoy it all.

Head Chef and Owner, Ronit Robbaz is also an integrative nutrition Health Coach. Her approach to nourishing meal preparation, coupled with her passion for flavour and using local, quality ingredients makes for an extraordinary cooking workshop. You won’t want to miss this one!

WHERE:
Open Table, 111 Lagoon Drive Myocum, NSW 2481

**Classes are held in Open Table’s fully equipped commercial kitchen in Myocum. We are able to accommodate up to 8-10 people, which makes this a fantastic opportunity for groups of friends or colleagues.

COST:
Workshops cost $200 (GST incl.) per class.
This class is non-refundable, but is transferable (with 10 days notice from original cooking class date).

BOOKINGS:
Call Ronit: 0414 878 290
E-mail: opentablehome@gmail.com

GIFT VOUCHERS
Let us know if you are buying this class as a gift for someone special and we can send you a printable PDF gift cert.