Ayurveda Cooking Class with Jodi Adams
Food is medicine. Combinations of herbs and spices with seasonal vegetables can help one to find balance and ease digestion. Reacquaint yourself with many of the herbs and spices you may already be familiar with in a new way. Join Jodi Adams, Certified Yoga Instructor and Ayurveda Yoga Specialist, in this virtual cooking class as she guides you through the foundations of Ayurvedic cooking traditions, spice blending, and mindful, seasonal recipes. The class menu includes:
- Kitchari - a complete meal intended to nourish and rejuvenate that combines basmati rice with split yellow mung beans, ginger, and a balanced blend of spices.
- Vata Churna - an assortment of culinary spices that will be blended to flavor the food and traditionally used to ease stress, promote good digestion, and create harmony in the body and mind.
- Roasted Japanese Sweet Potatoes - seasoned with Vata Churna and served alongside seasonal greens
- Cumin Coriander Fennel Tea - commonly used to support healthy digestion, soothe common digestive discomforts, and stoke digestive fire.
- Knife
- Cutting board
- Peeler
- Baking Sheet
- Strainer
- Sauce pot
- Sauce pan
- Blender or food processor
- Combine all spices in a small bowl or container.
*Churnas can be thought of as a first line of medicine.
*They can balance out the dosha without causing other doshas to come out of balance.
*Use them with your Kitchari, on veggies, sprinkled over rice and beans, on eggs, etc.
- Preheat oven to 400 degrees F.
- Wash potatoes, then peel them (optional).
- Slice potatoes into 1/2-inch rounds. Toss with melted ghee and coat with the churna.
- Place potatoes on a cookie sheet or roasting pan. Cook for 10 minutes. Check for tenderness, then turn potatoes over and cook for another 10 minutes or until they reach your preferred tenderness.
- Rinse and drain the yellow mung beans and the white basmati rice 3 times.
- Heat ghee in the bottom of a heavy-bottomed saucepan.
- Saute the mustard and cumin seeds until you hear them pop.
- Stir in the mung dal and salt. Then stir in the rice, churna, and ginger.
- Add the water and bring to a boil over high heat, cooking for 3 minutes.
- Turn down the heat to a simmer for 20-30 minutes until the moisture is absorbed and the rice is fully cooked.
- During the last 5 minutes, add the spinach and cook until it wilts.
- Serve warm with optional garnishes such as chutney, cilantro, Bragg's Amino acids, and avocado.
- Blend the cilantro stems, leaves, water, and lemon juice until chopped fine.
- Add the grated ginger, raw honey, and sea salt and blend into a paste.
- Add all ingredients to 2 cups of water and boil 5-7 minutes until fragrant.
- Strain and allow to cool to a comfortable drinking temperature.
*This tea is used to support healthy digestion, which is key to great health. It soothes common digestive discomforts, is naturally caffeine-free, and stokes the digestive fire.
*In colder months, you can add 1 teaspoon grated ginger for more heat.