In the last newsletter there was a mistake that I want to clarify. Kid’s class is Oct. 20th
As the days get shorter and the breeze gets cooler…
I’m feeling the change that we all go through every season. I’m looking back on my commitment to learning this Ayurvedic way of cooking and I feel satisfied with the level of ease I’ve reached about making Dal a staple in my family’s diet. As I visited the Indian grocery yesterday, I realized in a very expansive way that there is so much more to learn. I am always mystified by the sheer volume of different masala mixes there are…everything is spiced.
I’m inspired to take it to the next level and I woke up thinking sweet, sour, salty, pungent, bitter, astringent. As I read the recipes, I find my perception is deepening as it does in any endeavor that I stick with. I hope you’ll join me this Fall for a spotlight on Ayurvedic principles in the kitchen and hopefully you will take home some ideas about how to calm some of your inner dragons through releasing excess dosha by using food and spice.
2 Upcoming Classes!
Oct. 13th Adult Class
Kitchari is a classic dish for cleansing the body of accumulated dosha during the change of seasons. We will be moving from high Pitta period into the Vata time of year…Fall. Kitchari is made of cooling split yellow mung beans that remove pitta from the liver, basmati rice, which is tridoshic and a spice blend that enhances digestion. It is a meal in itself and can also be eaten with lots of simply prepared vegetables. Read more below:Menu
Oct. 20th Kid’s Class
“Class was great! Oliver said it was his favorite thing we did all weekend” (a weekend that included fishing, golf and a boat ride).” ~Jackie
In this class we will be planting the Fall garden…I’m going to grow cabbage, kale, kohlrabi, chard, bok choy, broccoli, lettuce, carrots, beets, radish, collards, spinach, fenugreek, cilantro, parsley to name a few. The kids will see how we turn and amend the soil with minerals and compost. Then, we will go into the kitchen and prepare a meal in which I will teach them how to make pineapple yogurt salad… Read more below:Menu
Mung Bean Dal
Kale cooked in ghee
“Paige’s cooking class is a delight! I like that each class allows time to interact with the other students and to learn about each others interest. I have always been interested in eating organic and in a simplistic style. When I started my yoga practice, I started to hear about Ayurvedic principles. This class offers the opportunity to learn from someone who is putting these principles into her everyday life. Each class is small and demonstrates how to make ghee.”
“Paige’s cooking classes are inspiring and delicious! Learning to make ghee was worth the price ten times over. Paige knows her spices ~ we made a curry powder that was out of this world. Her classes have inspired me to try a wide range of Indian recipes – and to dive deeper into Ayurvedic cooking. Don’t miss a chance to take one of her classes.”~Barbara”Paige Dunlap entertains, educates, and nourishes those of us who loyally attend her inspiring (and affordable) cooking classes. A rich sense of community sprouts with the hands-on recipes and celebration of the shared meal that result. I come to learn and leave fully nourished on many levels. Paige handles a recipe in an efficient and tangible way so it feels easy to reproduce at home. Much to the delight of my family, these classes have flavorfully expanded my culinary repertoire.”