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The Art and Science of Ayurvedic Cooking
by Elaine Dodson
Cooking Classes 2012

Beginners Four-class Fall Cooking Series II

Saturday, September 22, 2012 - Class 1 - Soups and Dhal
Saturday, October 20, 2012 - Class 2 - Vegetable dishes (subjis)
Saturday, November 17, 2012 - Class 3 - Rice dishes
Saturday, January 19, 2013 - Class 4 - Sweet drinks, salads, condiments and chutneys

Discount for Early Registeration $400.00 ends August 31st. Regular price $450.00.

Atma Bhakti Yoga Center
6315 Lindsley Avenue
Dallas, Texas 75223
(Located in Hollywood Heights behind Lakewood Country Club.)

TIME: All classes 3 pm to 6 pm

In this series you will learn how to prepare exquisite vegetarian Indian recipes featuring exotic tastes, aromas, textures and colors. This series covers sumptuous vegetables dishes, rice preparations, delicious protein-rich soups, and Indian condiments such as yogurt raita, various chutneys, sweets and beverages.

Each class includes Ayurvedic theory, information on the three Ayurvedic body types, preparation of authentic recipes and a taster party afterwards as well as a booklet of all the recipes. With what you learn in these classes, you will be able to prepare and enjoy food with sacred awareness of the benefit to your overall constitution.

This is sold as a series, for a reduced rate. We will offer registration for individual cooking classes if space is available. Contact Elaine to begin a monthly payment plan NOW for the Falls series.

Special Offers

Elaine is promoting her private cooking sessions at your home for $125.00 per hour. Group session up to five students is $500.00 for a 3 hour class. $750.00 for more than five students.

Early Registration - Four Class Series

Four Class Series Registration

Register for Individual Cooking Class

Register for Individual Cooking Class (Former Student Discount ONLY)

All Major Credit Cards Honored by PayPal

Cost: $450.00 for series / $150.00 for Individual Classes.

Purchase: Copies of Elaine Dodson's cookbook "Cooking For The Guru - A Karma-Free Diet" will be available for $25.00 in class. Or click here to order online.

CLASS 1 : Soups (dhal)

In India, all dried beans and peas, and the high-protein dishes made from them, are called dhal. There is a vast repertoire of dal dishes. In the Vedic tradition, cooks maximize the nutritional value of the beans by combining them with other protein-rich foods in delicious dhals. In this class we cover some of this rich variety with a focus on easy-to- cook, low-fat recipes. We delve into the healing spices that are so much a part of Ayurvedic cuisine. You will be thrilled by the exotic tastes, and tasting is a big part of this class.

CLASS 2: Vegetable Dishes (subjis)

India has a long tradition of vegetarian cooking. Fully 400 million Indians don’t eat meat, so it is no wonder that they have such huge assortment of vegetable dishes, called subjis. The recipes taught in this class explore the theory of Ayurvedic subjis. We start with fresh, organic ingredients so all the proper enzymes are present and working for our healing and satisfaction. I demonstrate all three methods of cooking subjis and introduce you to the exotic spices that make Ayurvedic subjis both healing and delicious. These dishes will amaze your taste buds, and the recipes are easy to make at home.

CLASS 3: Rice Dishes and Condiments

Rice is a very important ingredient in Vedic cooking. Most Indians eat rice at least once a day, and for this reason there are an infinite variety of ways to cook it and combine it. Rice makes a hardy dish because it combines essential amino acids and protein. In this class we explore some of this rich variety, focusing on the incredible spices that make Ayurvedic cooking so distinctive and delicious. In addition this class covers salads and chutneys, which are accent dishes served at every meal. In Ayurvedic cooking, meals without at least one chutney are viewed as incomplete. The easy-to-prepare chutneys in this class add a palate-pleasing dimension to every meal.

CLASS 4: A Full Ayurvedic Meal

A full Ayurvedic meal includes dhal, two subjis, rice, chutney, salad, beverage and sweet. At this fourth class in my series, you get to experience the astonishing variety of tastes, textures, smells and colors that comprise Ayurvedic cooking. The meal is designed to satisfy all six tastes – sweet, sour, salty, pungent, astringent and bitter. When all these are satisfied, you are satisfied. The amazing variety of these recipes will delight all your senses. In Ayurveda, spices all have a healing benefit, and we will talk about the spices used in these eight recipes.

  Elaine Dodson Beauty and Wellness