Beginners Ayurvedic Cooking Series: Jan - May, 2012

Conscious Cooking for Body, Mind and Soul

A four-class series on the art and science of Ayurvedic cooking with Elaine Dodson.

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.

Although this is a series, each class stands alone. In each series:

Class 1 - Soups and Dhal
Class 2 - Vegetable dishes (subjis)
Class 3 - Rice dishes, chutneys, salads
Class 4 - Sweet drinks, salads, condiments and chutneys

Click here to read more!

Class Schedule:

Four Class Series Registration
Register for Individual Cooking Class
Register for Individual Cooking Class (Former Student Discount ONLY)

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LOCATION:
Southside on Lamar
1409 South Lamar Street / 6TH FLOOR / Loft # 645
Dallas, Texas 75215

Cost: $395.00 for series / $150.00 for Individual Classes.

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.