Sat., 22 January 2022 – Sun., 27 February 2022
11:30 AM - 1:00 PM (CET)
Live Online Course with S. K. Kamlesh, Ayurveda Acharya
Saturdays & Sundays
Proper nutrition is not just what you eat. It consists in preparing dishes which your body can digest and absorb.
Ayurveda Acharya Shanti Kumar Kamlesh will present simple and nutritious recipes both in theory and practice. You will receive the cooking instructions as well as the actual video recording. The dishes combine the traditional principles of Ayurveda with S.K.Kamlesh’s experience of several decades teaching cooking courses in the Sivananda Yoga Centres worldwide.
The online course will be taught in English with translation into German, French and Spanish.
Part ONE
Saturday 22nd January, 11:30 am – 1 pm
- Lord Dhanwantari, the original source and patron saint of Ayurveda
- Ayurveda principles of choosing and preparing food items.
Sunday 23rd January, 11:30 am – 1 pm
- Presentation of Mahatma Gandhi Kichery (a combination of rice, moong dal, vegetables and spices) and sweet Banana Chutney
- Cooking demonstration
- Questions and answers
Saturday 29th January, 11:30 am – 1 pm
- The yogic kitchen
- Hygiene and utensils
- Principles of food storage
- How to serve a meal
Sunday 30th January, 11:30 am – 1 pm
- Presentation of Dalai Lama Soup ( a combination of toor dal lentils with vegetables and freshly made noodles) and sweet date & raisin chutney
- Cooking demonstration
- Questions and answers
Part TWO
Saturday 5th February, 11:30 am – 1 pm
- The role of oils and fats
- Their use according to climate, season, age and personal constitution
Sunday 6th February, 11:30 am – 1 pm
- Presentation of spinach sabji (vegetable dish) and sweet kheer with cashew and raisins (rice pudding)
- Cooking demonstration
- Questions and answers
Saturday 12th February, 11:30 am – 1 pm
- How to combine cereals and pulses
- Their use according to age and personal constitution
Sunday 13th February, 11:30 am – 1 pm
- Presentation of moong dal soup , simple boiled rice and sweet farina (cream of wheat) halwa with cashew and raisins
- Cooking demonstration
- Questions and answers
Part THREE
Saturday 19th February, 11:30 am – 1 pm
- Vegetables and fruits
- How to buy and store them
- According to season and body constitution
Sunday 20th February, 11:30 am – 1 pm
- Presentation of potatoes with fenugreek and dill, chillas (chickpea flour pancakes with coriander) and sweet rice with nuts.
- Cooking demonstration
- Questions and answers
Saturday 26th February, 11:30 am – 1 pm
- Important spices and herbs
- Dry or fresh?
- Their benefits and for which body type
Sunday 27th February, 11:30 am – 1 pm
- Presentation of a mixed vegetable curry, quinoa, and sweet carrot halwa
- Cooking demonstration
- Questions and answers
Upon registration you will be directed to the international credit card payment system "Stripe". Once the payment has been accepted, you will receive an email acknowledgement with the link to the online course.
Registration
Bookings are closed for this event.
