During this Ayurvedic cooking class series with culinary instructor Melissa Aaron, and internationally recognized yogi Jodi Boone, you will prepare foods that are grounding, warming, and moist, to help balance the elements of fall, which brings cool temperatures, as well as dry and light air (think of cool, dry winds blowing brittle fall leaves around). Foods with these qualities will balance our bodies, minds, and spirits, and harmonize us with our environment. Ayurveda’s approach to health is first and foremost prevention of illness and disease (if we live by the three pillars of life, as noted above, we will remain healthy in all aspects of our lives: mentally, emotionally, physically, and spiritually). If we wish to help prevent disease, we must remain balanced, and food is one of the most beautiful ways to nourish oneself and others in order to promote balance and health.

During the first class, we will make a traditional Indian dish of dal, or yellow lentils, seasoned with freshly ground Indian spices including turmeric, fenugreek, and cumin, as well as freshly grown Washington herbs such as sage, cilantro, and parsley. Winter squash roasted with hazelnut oil, with sautéed leafy greens, will accompany the dal. For dessert, we’ll make a warm apple, cardamom, and cinnamon crumble that we’ll enjoy with a cup of Chai, India’s traditional milky, sweet tea

Melissa will guide the cooking, sharing techniques and culinary knowledge, while Jodi shares traditional Ayurvedic wisdom and simple practices around staying healthy and balanced during the transitional fall season. We look forward to welcoming the change in season with you! Vegetarian with optional dairy.

Registration is required in advance for culinary programs. All proceeds benefit educational programming at 21 Acres and initiatives related to accelerating social change toward more sustainable ways of growing, eating and living that protect the environment while supporting a better quality of life.

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