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Moving into Spring with Ayurvedic Cooking
August 30, 2020 @ 11:00 am - 4:00 pm
A$165
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 what can we do to support the body’s natural process of detoxification at this time of year food wise..? as we are going to join in a class and focus on food that builds 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.
