Sat., 11 December 2021 – Sat., 30 April 2022
9:00 AM - 10:30 AM (CET)
With Sankar Sreelal and Poornima Sreelal, Ayurveda experts from Kerala, India
Saturdays, 9:00 – 10:30 am (Central European Time)
For all 3 parts: €220
For each part: €82
Part 1: December 11, 18 and January 8, 15, 22, 29 (can be booked separately here)
Part 2: February 5, 12, 19, 26 and March 5, 12 (can be booked separately here)
Part 3: March 19, 26 and April 2, 9, 23, 30 (can be booked separately here)
This course explores the health potential of daily nutrition.
Through observation of the effects of each food item for generations, Ayurveda offers time proven wisdom for a balanced and healthy diet.
Presenting viewpoints of contemporary science will help to better understand and apply this wisdom in day-to-day life.
Part 1 – Cereals, Pulses and Spices
A detailed presentation of mainly solid food groups like cereals, pulses, spices, their properties and uses.
- Introduction to Ayurvedic dietary principles.
- Factors to be considered in deciding on one’s diet
- Classification of food items in Ayurveda
December 18 & January 8 (no class on Christmas and New Year’s)
- The properties of different cereals as per Ayurveda and modern concepts
- Nutraceutical use of cereals and recipes for proper utilization
- Ideal time and other considerations for eating particular cereals
- Pulses, their benefits and uses according to Ayurveda
- Special focus on pulses which are commonly used in Europe
- Sample recipes and considerations for using different combinations depending on the individual constitution
January 22 & 29
- Spices and condiments to improve the absorption of nutrients. Discussing both Indian spices and those commonly used in Europe.
- Physiological and medicinal properties and sample recipes
- How can spices be harmful?
Part 2 – Vegetables, herbs, oils and dairy products
Ayurvedic and modern views on using these food groups for proper health
February 5 & 12
- Common vegetables and their properties
- Recipes with the understanding of their nutraceutical properties according to the personal health condition, the season etc.
- Discussing some common vegetables used in Europe.
February 19 & 26
- Is dairy good or bad ? Ayurvedic views on different sources of milk, their derivatives and properties
- Is milk good for all ages? Processing and use of different milks and milk products based on age group
- Ayurvedic view points on vegan milk and for whom it is ideally suited
- How to use fruits fruitfully? Properties and uses of different fruits.
- Can we eat all fruits in every season?
- Do all fruits aid digestion?
- Are fats and oils good? How to choose the right fats based on your health.
- Do we need to drink large quantities of water? Is water a detoxifier? Ayurveda classifications of drinking water and how to drink it depending on constitution, digestive fire and season.
- Magical herbs and supplements – do they exist ? How to choose the right herbs; Rasayana drugs — simple herbs for health.
Part 3 – Deciding which foods are right for you
As per Ayurveda, everything in the world is medicine, even a poison can be an elixir and vice versa based on how you use it. It is important to know the benefits of nutrients, but most important is knowing when, how and for whom to use it.
- Guidelines on what, when and how much to eat based on different conditions like day, season, digestive capacity, etc.
March 26 & April 2
- Do we need to cut the fat and calories for children and elderly people? Diet according age groups: childhood, teen age, youth and wisdom period
- The right food based on Ayurvedic physiology
April 9 & 23 (no class on April 16 – Easter)
- Do you need to feed the fever or fast the fever? How to decide for common health issues like indigestion, diarrhoea, fever, cold, etc.
- Choosing diet for metabolic diseases.
- Kitchen remedies – the herbaceuticals at home.
- Minding you food – the influence of the mind on choosing food and how it affects your health
- Diet choices based Mind types
- Understanding the “foods” of sensory organs. How does Ayurveda consider sensory perceptions through sense organs as ‘food’?
was born in a traditional Ayurveda practitioner’s family in Kerala. Apart from clinical practice, because of his analytical approach, he’s interested in applying IT in Ayurveda. He did his post-graduate work in bioinformatics.
is a leading Ayurvedic dietary consultant. She comes from a traditional healer’s family. After her graduation in Ayurveda, she specialized in Clinical nutrition and dietetics. She works on applied nutrition for curative purposes.
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.
Bookings are closed for this event.