Ayurvedic Tastes of Spring

Description

As the seasons change, we should change our diet and lifestyle to adapt to this changing rhythm. According to Ayurveda our body is the three humors or dosha’s vata, pitta and kapha which govern our body physiology and metabolic system. In Vasanta Ritu, the spring season, the Kapha dosha can be aggravated, which causes allergies and congestion. In this hands on interactive cooking class we will discuss and cook food choices and tastes we should incorporate in our diet this spring to eliminate the winter build up, by increasing our metabolism to remove the stagnation. 

Join us for this class led by Rachna Tewari, founder of Swasthyam Wellness Center, to learn how to cook a spring detox meal filled with flavor which we will enjoy together. For cooking programs, register at least 48 hours in advance.  Price: $65

Biologically, nature supports cleansing of the body in spring. In winter the digestive fire is high, and people eat more sweet and heavy food. Most of the time they aren't able to assimilate these hard-to-digest foods, so Ama (the sticky, toxic product of indigestion) starts accumulating. When the warm weather melts the snow in spring, it has a similar effect on the body. In spring the Ama melts and the volume of Ama becomes so great that the 'shrotas'[the micro circulatory channels of the body]become clogged.

Spring detox Menu: 
Gingerly Mung dal soup with seasonal spring greens. 
2 different Indian breads: fenugreek bread & radish bread. 
Kerala or bitter gourd vegetable. 
Spring Herbal detox tea

Price: $65