• ONLINE COURSE

    Ayurveda Cooking in your Home

Ayurveda Cooking in your Home

Part ONE: 22nd/23rd & 29th/30th January
Part TWO: 5th/6th & 12th/13th February
Part THREE: 19th/20th & 26th/27th February

Sat and Sun 10.30 – 12.00 Greenwich Mean Time (GMT)

Registration is possible for individual parts or for all three parts.

The webinar will be taught in English with translation into German, French and Spanish.

Shanti Kumar Kamlesh

 

Shanti Kumar Kamlesh

Is a 7th-generation Ayurveda Master. He graduated from Nagarjun Ayurvedic College in Lucknow, and has been teaching the fundamentals of the Ayurveda science of life, Ayurvedic cooking classes, and giving personal health consultations at Sivananda Yoga Centers worldwide for over 20 years.

Programme

10:30 am - 12:00 pm GMT

Part 1:

Saturday 22nd January:

  • Lord Dhanwantari, the original source and patron saint of Ayurveda
  • Ayurveda principles of choosing and preparing food items.

Sunday 23rd January:

  • Presentation of Mahatma Gandhi Kitcheree (a combination of rice, moong dal, vegetables and spices) and sweet Banana Chutney
  • Cooking demonstration
  • Questions and answers

Saturday 29th January:

  • The yogic kitchen
    • Hygiene and utensils
    • Principles of food storage
    • How to serve a meal

Sunday 30th January:

  • Presentation of Dalai Lama Soup ( a combination of toor dal lentils with vegetables and freshly made noodles) and sweet date & raisin chutney
  • Cooking demonstration
  • Questions and answers

Register for Part One

Part 2:

Saturday 5th February:

  • The role of oils and fats
  • Their use according to climate, season, age and personal constitution

Sunday 6th February:

  • Presentation of spinach sabji (vegetable dish) and sweet kheer with cashew and raisins (rice pudding)
  • Cooking demonstration
  • Questions and answers

Saturday 12th February:

  • How to combine cereals and pulses
  • Their use according to age and personal constitution

Sunday 13th February:

  • Presentation of moong dal soup , simple boiled rice and sweet farina (cream of wheat) halwa with cashew and raisins
  • Cooking demonstration
  • Questions and answers

 

REGISTER FOR PART TWO

Part 3:

Saturday 19th February:

  • Vegetables and fruits
  • How to buy and store them
  • According to season and body constitution

Sunday 20th February:

  • Presentation of potatoes with fenugreek and dill, chillas (chickpea flour pancakes with coriander) and sweet rice with nuts.
  • Cooking demonstration
  • Questions and answers

Saturday 26th February:

  • Important spices and herbs
  • Dry or fresh?
  • Their benefits and for which body type

Sunday 27th February:

  • Presentation of a mixed vegetable curry, quinoa, and  sweet carrot halwa
  • Cooking demonstration
  • Questions and answers

Register for Part Three

Registration & Payment

 

Price:

£50 for each part

£138 for all three parts

 

A certificate of participation will be issued upon request after attendance of all three parts.

 

REGISTRATION & PAYMENT