Understanding Ayurvedic Nutrition and Cooking Class
Sun May 2, 13:00 - Sun May 2, 17:00
The Demo Kitchen, Makers Landing
ABOUT
What is this workshop about?
This workshop and cooking class introduces the fundamental concepts of the health science Ayurveda and how these relate to nutrition.
We will demystify the following concepts with practical examples:
- The 5 elements and how they relate to taste,
- The 3 Doshas, Vata, Pitta & Kapha
- Seasonality,
- Ama (toxic build-up),
- Agni (digestive fire),
- Sattva (Equilibrium/Clarity), Rajas (Action/Dynamism), Tamas (Inertia/Stasis),
- Ojas (subtle essence of digestion), Tejas (subtle essence of fire), and Prana (vital life force).
How will understanding Ayurvedic Nutrition help me?
We explore the effect each food group has on the doshas (our Ayurvedic constitution). With this understanding, we can consciously direct our food choices, to create and maintain balance and well-being.
Ayurvedic nutrition recognises that balance looks quite different from person to person. During this class, we will start to understand what balance looks like for us as individuals.
How would I use this knowledge practically in my life?
You will learn practical applications of this knowledge for use in everyday cooking. An Ayurvedic approach to nutrition is possible for everyone.
We learn about common household herbs and spices and their uses in an Ayurvedic kitchen. We then progress to Ayurvedic herbs and how and when to use them.
What does the Cooking Class entail?
The workshop culminates in a cooking class, wherein each participant will receive a box of pre-prepared fresh organic produce, herbs and spices, pantry staples and recipe cards.
Individually or in pairs, we will prepare a 3-course meal for two.
The cooking class is Vegan to accommodate and be respectful of all dietary and ideological preferences. However the content extends to all types of food choices.
Who should attend?
Anyone interested in Ayurveda as a lifestyle
Foodies and chefs
Individuals or families looking at adopting new and positive food habits
Anyone looking to improve their health
Anyone living with pain or chronic illness
INDIKAAP VEGAN AYURVEDA
Michele Mistry studied Ayurvedic Nutrition in Kerala, India. She hosts cooking classes, workshops and retreats in Cape Town, South Africa.
Her qualifications and experience span the fields of Arts & Design and Communication Science and has is primed her to create solutions to problems we face in our contemporary lifestyle.
She conceptualised INDIKAAP in 2015 to address a need she saw for healthy food, inspired by her heritage. Today she has a food pod at Maker's Landing called INDIKAAP Vegan Ayurveda. It is the first completely Vegan and Ayurvedic food offering in South Africa.
She has a range of bottled and packaged products that make following an Ayurvedic lifestyle, simpler.
Visit her website or shop her products at
https://indikaap.com
Her food philosophy is simple:
“Food is an allegory, a poem.
It is the concrete manifestation of lifetimes of experiences, cultural heritage, knowledge and adaptation. It is our story retold through our senses of taste, sound, sight, smell, touch and intuition.
It has the power to heal, integrate and transform. .
Communities are built around a fire and a pot.”
When Michele started at organic markets she collaborated with urban farmers, using their organic produce to create meals that were sought after at artisanal organic markets. To the delight of her patrons, food was served in stainless steel bowls and thalis. Michele aimed to reduce plastic packaging from her food making process and uses tiffins (stainless steel lunchboxes) in her delivery.
Her food remains, simple and wholesome. She uses Ayurvedic principles in her cooking to balance the doshas, creating a sense of wellbeing that people who eat her food sense, yet may not fully understand.
INDIKAAP strives to find ways to make it possible for people to find nourishment and balance, despite their busy lifestyles with her range of bottled products.
PREVIOUS COOKING CLASSES
THE DEMO KITCHEN @ MAKERS LANDING
The area can also be rented out for shoots, food demos and events. The space allows access to the fully fitted commercial kitchen and opens up into the public areas of Makers Landing, offering a unique space to showcase and celebrate South African food and products.
This creative kitchen studio and event space is also part of the mix where once can delve into food photography, facilitate education workshops or host pop-up events where guest chefs can cater to intimate gatherings and tailored experiences. Prices to rent this space range from R3 500 for a half day during the week, to R60 000 for a full month.
https://www.makerslanding.co.za/demo-kitchen