Ayurvedic Dishes

Saturday, we did an overview of the intention behind Ayurveda and how that applies to food. Ayurveda is a tradition that personalizes one’s diet based on their own specific body type. There are three types: vata, pitta, and kapha. You can be predominantly one type or a combination of two or even three types. I’m predominantly a vata. Sweet, sour, and salty foods are naturally balancing foods for a vata. This is interesting since those are the flavors I crave the most. Pictured above are my dosas (our ayurvedic meal).

marinating veggies
We started by marinating some veggies in a green curry sauce and dehydrating them slightly.

cucumber raita
We also made cucumber raita – a cooling element.

apricot chutney
Everyone in class made their own chutney to serve as the sweet element. Mine was a turkish apricot and coconut chutney with a little mint and cilantro. I really like how it turned out.

We also learned how to make an infusion for chai (one of my favorite drinks). First, we infused a black tea with herbs (clove, ginger, cinnamon, cardamom, black pepper, vanilla). Then we added a little almond milk.

You may have noticed that I’m a couple days behind on my posts. I actually had thought I lost my camera. But yesterday, I came in and found it was neatly tucked away in Ladan’s station. Someone had found it and put it back. When I turned it on, i was greeted with this lovely picture. This is Jet. He works in the kitchen. He also plays guitar. As you can see, he’s a freak!

There was also a new picture of Donnie, the sous chef. He looks like he’s working hard planning the smoothie class. I guess they must have found my camera. HOORAY!

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