Cooking for Wellness describes the promotion of healthy eating and living habits from an Ayurvedic perspective. Students are taught how to cook specific recipes tailored towards various ailments. More specifically, diseases such as Arthritis, Diabetes, Hypertension, etc. are lectured upon in regards to which food items assist in alleviating the disease, and what foods may worsen the listed conditions. In the class of Cooking for Wellness, a heavy focus is placed upon the understanding of the six tastes which are known as Sweet, Acidic, Salty, Bitter, Pungent, and Astringent. How these tastes function within the body and their proper indications and contraindications is discussed in detail.
The common term “Food as Medicine” is directly applied and taught in Cooking for Wellness. This course involves lectured theory as well as hands-on demonstrations of meal preparations so the student feels confident in recreating these recipes in their own practice. Some examples of recipes taught include soups, herbal decoctions, and vegetarian meals that boost the immunity and strengthen the bodily tissues. Moreover, the three doshas Vata, Pitta, and Kapha and how they relate to diet and disease is directly explored in Cooking for Wellness.
Furthermore, numerous spices and food items and the medicinal properties they possess will be understood by the Ayurvedic student so they may holistically support their client’s through Ayurvedic treatment protocols. Upon completion of this course the Ayurvedic Practitioner will have the knowledge of general Ayurvedic dietetics and nutrition, and the ability to guide others along their Ayurvedic journey.
Dates: Schedule Posted Here!
Class format: In-person in Superior, Colorado near Boulder
Credits: 1 Credit
Text Book(s)/Notes: Students will receive PowerPoint notes prior to class