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Ayurveda Diet Course

Duration: 2 weeks

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The Ayurveda Diet & Culinary Workshop is a transformative two-week program designed to immerse participants in the principles of Ayurvedic nutrition and culinary arts. This workshop offers a holistic approach to health and wellness through the ancient wisdom of Ayurveda, focusing on the relationship between food, digestion, and overall well-being.

Module 1

Fundamentals of Ayurvedic Nutrition

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  • Introduction: Ayurvedic principles of nutrition

  • Understanding Agni: Bhutagni, Dhatvagni, and Jatharagni

  • Dosha-based diet: Tailoring dietary choices according to individual constitution (Vata, Pitta, Kapha)

  • Pathya & Apathya for diseases: Dietary recommendations for various health conditions based on Ayurvedic principles

  • Pathya & Apathya for seasons: Adapting diet and lifestyle practices according to seasonal changes

  • Ayurvedic superfoods: Exploration of nutrient-rich foods with therapeutic properties

  • Rules of diet: Guidelines for mindful eating, meal timings, and food combinations

Module 2

Ayurvedic Cooking Techniques

  • Introduction: Ayurvedic cooking methods and principles

  • Hands-on training: Preparing Ayurvedic chapatis using whole grains and Ayurvedic spices

  • Preparation of Upma: Traditional Indian breakfast dish made from semolina and vegetables

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  • Making Idli: Fermented rice and lentil cakes, a staple South Indian dish

  • Modaka and Kadabu in Banana Leaf: Traditional sweets and savory dishes steamed in banana leaves

  • Cooking Khichdi: One-pot meal combining rice, lentils, and spices for easy digestion and nourishment

  • Preparation of Pulav/Chitranna: Flavorful rice dishes with vegetables and aromatic spices

  • Cooking Veg Curries: Healthy vegetable curries prepared using Ayurvedic herbs and spices

  • Making Payasam: Traditional Indian dessert made from milk, rice, or lentils, sweetened with jaggery or sugar

  • Juices: Extracting fresh fruit and vegetable juices for vitality and hydration

  • Sattu: Nutrient-rich roasted chickpea flour used in various recipes and beverages

  • Variety of Herbal Tea: Brewing herbal infusions for digestion, relaxation, and immunity

  • Variety of Soups: Making nourishing soups using seasonal vegetables and Ayurvedic herbs

Module 3

Practical Application and Meal Planning

  • Meal planning based on Ayurvedic principles and seasonal considerations

  • Practical sessions on menu planning for balanced and dosha-specific meals

  • Hands-on cooking sessions to prepare Ayurvedic dishes using locally sourced, seasonal ingredients

  • Discussion and exploration of flavor profiles, textures, and nutritional benefits of Ayurvedic cuisines

  • Tips for incorporating Ayurvedic cooking techniques and ingredients into daily meal preparation

  • Meal presentation and garnishing techniques for aesthetic appeal and sensory satisfaction

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