Ayurvedic cooking class

On the menu: •⁠ ⁠Soft and comforting mung dal •⁠ ⁠Delicately spiced cumin rice •⁠ ⁠Root vegetable curry with autumn spices •⁠ ⁠Apple and ginger chutney, sweet and slightly spiced •⁠ ⁠Crunchy digestive seeds, to be enjoyed at the end of the meal as is traditionally done in India •⁠ ⁠Ayurvedic autumn herbal tea, to finish the meal gently When temperatures begin to drop and days shorten, our diet can also evolve to naturally accompany the change of season. A vegetarian, warm, spiced meal designed to support digestion and bring comfort and balance during autumn: Discovering Ayurveda through cooking You may not yet know Ayurveda, and that's not a problem — it's even the perfect opportunity to discover this millennia-old Indian tradition through something very concrete: cooking and the pleasure of eating. According to Ayurveda, each season has its own characteristics and can influence our balance. Autumn is notably associated with Vata energy, linked to the elements of air and ether: a colder, drier, lighter, and changing period. To accompany this transition, Ayurveda recommends favoring a warm, nourishing, slightly unctuous, well-cooked, and easily digestible diet. Spices also play an important role: they bring warmth and depth to dishes while supporting digestion. During this workshop, we will see how to simply adapt our diet to the needs of autumn, without trying to follow complicated rules. The idea is above all to understand, taste, and experiment. You will leave with a full stomach, new flavors to discover, several recipes to make again at home, and a few simple keys to cook and eat to the rhythm of the season. And above all, with the desire to slow down a little, warm up, and enjoy a good meal shared in good company.