Ayurvedic cooking

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I took an Ayurvedic cooking seminar today through my Overseas Women’s Group. The day started with a lecture from an ayurvedic doctor. We all got a chuckle out of the set up of the conference room, in a fancy hotel no doubt. Mattresses on the floor, shoes off to the side. It was actually very comfortable but made me sleepy! (Thanks to the OWC Cooking club for the photos that include me in them!)

The Ayurvedic health process includes a great focus on body types and diet. Based on your body needs, you should adjust your diet accordingly. The doctor discussed three body types, and said that people are one of these, or more often a combination of two.

VATA–focus on large intestine and lower body, air and space, dry, cold, moving

vata people have joint pains. they are athletic, can’t sit still, the mind races.

They also describe these people as really tall or really short with thin, dry hair. (okay, well I thought I was vata until I got the really tall or really short).

Vata people should avoiad coffee, raw veggies, potatoes, nuts and beans and embrace sweet and salty food.

PITTA–focus on digestive system, fire and water, hot, oily

Pita people have heart shaped faces, pale skin, burn easily.

They tend to have digestive issues and be quick tempered and emotional

Pitta types should focus on cooling foods that are gentle to the stomach , so nothing too spicy or sour.

KAPHA–focus on mucous and lymphatic system–chest, shoulder, head eyes, cold, heavy, dense, smooth, slow

lots of sinus issues

These people are heaving, slower, calmer. They have good hair and a strong voice.

Kapha should avoid sweets, bread, red meat, and avocados

Then we headed to a cooking demo that demonstrated the preparation of food for each of the three types–a spicy coconut milk soup for vata, a beetroot salad for pitta, and a cabbage dish for kapha.

We followed the cooking demo with lunch at the Movenpick buffet–one of my favorites. Yummy naan, tandori chicken, and sushi too!

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