Let's Get Cookin'!

Course
26 Lessons

Who is this for:
This course is for those seeking community inspiration in the kitchen and an accessible introduction to the joy of Ayurvedic nutrition.

Join for 3 live sessions starting in the New Year, January 5th - 19th.
You will also receive recordings and materials including an Ayurveda Introduction video, grocery lists, and short informational videos on the 6 tastes of Ayurveda. Sundays 4 - 5 pm EST or 1 - 2 pm PST.

Read on for more details.

Buy now

Preparing for the Course

Welcome to Let's Get Cookin'! We will get right to it:

We are excited to work with you to:

Balance your energy through the up's and downs of life with sustainable, practical nourishment.
Nourish yourself and your families with a delicious Sunday meal
Directly Apply the art of meditative awareness to your kitchen

Please register early so that we have time to send you grocery lists and recipes for the week's if you plan to cook live with me!

We'll see you in the first live session! In the meantime, check out some of the free videos if you want to go a little deeper into the Ayurveda part.

Enjoy!
Anjali

Grocery List of Staples

basic indian spices list.pdf

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Introduction to Ayurveda: Must Watch Video Pre-Course

The Beauty of Sweet

Earth and water, the most nourishing of the tastes.

Ayurvedic View of Sweet

Sweet Words

Sweet Ingredients By Dosha

Sour Taste and Fermentation

Ayurvedic View of Sour

Sour Words

Digestive Lassi, Drinks by Anjali

Simple Lemon Pickle (no oil) recipe

Lemon / lime -turmeric rice

Essentials of Salt

Ayurvedic View of Salty Taste

Actions of Salt

probiotic dal.png

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Miso Soup.png

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Fun with Pungent

Ayurvedic View of Pungent

Notes on Actions of common spices by Anjali

A Cooler Chutney by Anjali

How to Make a Ginger Appetizer

2.93 MB

Bitter Done Well

Many parents struggle with the narrow palette of their children who far prefer sugary snacks to bitter vegetables. As children become adults, though our palettes have broadened, that nagging voice “Eat your vegetables” rings in our ears. The memory of that baggy of raw broccoli, celery, or carrots packed in school lunches, and the soggy steamed broccoli, green beans, and kale or brussels sprouts for dinner leaves a proverbial bitter aftertaste.

Despite, the widely available information regarding diets of bitter vegetables, rich in vitamins and minerals, used in disease prevention, the average American diet lacks these vegetables. Some even argue that the aversion to bitter vegetables is hard wired, not only from childhood, but as an evolutionary method, as many poisons in the wild are bitter in taste.

However, one recent study, which took place in a Midwest University cafeteria showed a potential solution to this nutritional deficit. The study reports that significantly more people purchase well seasoned vegetables over plain steamed, “Recipes were developed by culinary experts to tailor towards the characteristic of each vegetable” and the outcomes were abundantly clear. Participants chose larger serving sizes of green beans, broccoli, and cauliflower (bitter and astringent vegetables) when seasoned.”

Seasoning your bitter vegetables is not a new concept in Ayurveda, because bitter foods tend to be cooling in nature. Defined by the elements, air and either, bitter foods also tend to be drying on bodily tissues (read: crisp raw salads). They are evenly balanced by salty, sour, and pungent, the warming tastes and are cooked using methods of preparation with adequate moisture. This usually makes them much more appealing to the taste. Try a recipes provided in this course to bring a liking to bitter taste.

Ayurvedic View of Bitter

Bitter Words

Milder Palak Paneer.png

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Astringent Tastes

Ayurvedic View of Astringent

class 6/ kichari recipe

Legumes By Dosha

Astringent Herbal Tea