Class: Spring Renewal with Ayurveda Nutrition

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Class: Spring Renewal with Ayurveda Nutrition

  • date: April 7, 2017
  • time: 6:30 pm - 8:30 pm
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  • Back by popular demand this class will continue our Ayurveda class teachings from last fall. Join internationally renowned yogi and Ayurveda practitioner, Jodi Boone, and culinary spice expert, Melissa Aaron, as we move away from the colder and darker days of winter and transition into the lighter, softer and more colorful days of spring. In Ayurveda the juncture between any two seasons is referred to as the Sandhi or “joint.” This juncture, or transition, is when we are most susceptible to becoming out of balance, simply because of our changing natural environment, to which we are so inextricably linked.

    In Ayurvedic philosophy the first of the Three Pillars of Life is Diet. The teachings of Ayurveda, which translates to The Science of Life, emphasizes that food is our first medicine and our pantries are our primary pharmacy. We can maintain balance during this time of transition through the foods that nature is providing during the spring season.

    In spring, although the days are not cold, they are still cool as well as moist with all of the spring rains. During this time to maintain harmony internally, as well as with our environment, we want to enjoy foods that are warming, as well as “drying,” and will balance the moist external environment, which also affects us internally. In the spring we are all more susceptible to colds and congestion.

     

    Our dinner menu will include all six tastes, which help us to digest and assimilate the foods easily: salty, sweet, sour, bitter, astringent and pungent, all of which are essential to meeting our bodies’ needs.

    We’ll enjoy a warming split-pea dahl spiced with garam masala. The dahl will be served over whole grain croquettes. To accompany the dahl, we’ll sauté mustard greens and red cabbage together with garlic and spices. Additionally, roasted asparagus drizzled lightly with hazelnut oil and sea salt and black pepper. For dessert, a spicy cup of cinnamon and cardamom ?tea sweetened with honey. Vegetarian, dairy optional.

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