Virtual Ayurvedic Cooking Class :: Saturday Feb 6th

Join me for a workshop exploring Ayurvedic cooking for the winter season. This workshop is part lecture, and part interactive cooking – we’ll learn and cook together (at home)!

Winter is an important time to stay warm and nourished to counteract the cold and dry energy of winter. We’ll learn what tastes and foods to eat more of at this time, along with how to cook and feed yourself to stay balanced during the winter season. The workshop ends with the creation of a warm, nourishing, vegetarian meal that will be easy to replicate for everyday cooking!

You will receive a grocery list, recipe book and Zoom meeting link prior to the class.

Date: Saturday, February 6th
Time: 10 am – 12 pm MST
Workshop is virtual over zoom, a recording will be available 24 hours after the class
Investment: $45

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The e-mail you use to checkout with on Paypal is the e-mail address I will be sending the instructions, Zoom link and recipe e-book to prior to class.

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Winter Feel Good Soup Recipe

This soup is for those winter days when you are feeling cold and run down. Make this soup and feel nourished!

Gather:
1 tbsp olive oil
1 small onion, diced
3 carrots, chopped
2 stalks celery, thinly sliced
1 daikon, chopped
6 shiitake mushrooms, thinly sliced
2” piece ginger, grated
3 scallions, thinly sliced
Water (or vegetable broth or bone broth)
1 tbsp wakame seaweed (or any other seaweed variety)
2 tbsp miso paste
1/2 tsp black pepper
1 tbsp apple cider vinegar

Make:
Heat a large pan over medium high heat. Add the onions and saute until translucent. Add the celery and carrots, and cook for 2-3 minutes, stirring. Add the daikon, mushrooms and ginger, and stir for one minute. Add water to the pot to 1-2” above the veggies (depending on how soupy you want it). Bring to boil, then add the seaweed and simmer for 25 minutes or until veggies are soft.

Once the the veggies are soft, turn the heat off and let sit for 5 minutes. Then stir in the scallions, miso, black pepper and vinegar. Enjoy!

Makes about 4 servings.

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Vata Balancing Breakfast Recipe

Have you been feeling really cold? Have dry skin, dry scalp and chapped lips? Feeling a little spacey, pulled in too many directions and basically ungrounded? That is the energy of vata dosha, and we are in the midst of vata season. Vata dosha has the qualities of cold, dry, light and mobile. In Ayurveda, to balance the force of doshas we use opposites. So, at this time of year we focus on things that are more warming, heavy, and grounded. And oily and unctuous, which are the opposite of dry.

One great way to help balance vata is to eat a warm and grounding breakfast every day. This is a basic oatmeal porridge recipe with some extra add-ins to make it more appropriate to balance vata. Grains, like oats, are very balancing to vata as they are heavy and grounding. The spices in the oatmeal – ginger, cinnamon and cardamom – add some heat and help make the other heavy ingredients like oats and dates more digestible. Dates are also heavy, and they also build ojas. Ojas is your resilience and immunity – definitely needed at this time of year. The chia seeds, hemp seeds and sunbutter are grounding and are healthy fats that help balance dryness in the body.

Gather:
1/2 cup oats
1/4 tsp cinnamon
1 cardamom pod, smashed
Grated ginger from 1/2-1” inch ginger root
Pinch of mineral salt
2 chopped dates
Optional: 1/2 cup of fruit (I like to use apple)
1 cup water
1 cup oat milk 
1 tbsp chia seeds
1 tbsp nut butter (I use sunbutter)
1 tbsp hemp seeds

Make:
Add the oats, dates, dates, fruit, spices, oat milk and water to a small pan. Heat on high until it’s boiling. Turn to low and simmer, stirring frequently, for about 10 minutes. It should be creamy. Turn off the heat and stir in the chia seeds. Let sit for a few minutes to let the chia seeds absorb liquid. Put the porridge in a bowl and top with hemp seeds and nut butter. Enjoy! Makes 1 good size serving.

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