A Doctor and a Chef in the Kitchen: Wholesome Nutrition in Spring
How often do you meet a medical doctor who is also a trained chef? Imagine if your personal physician recommended a wholesome and personalized diet that supports your health. This is what Dr. Rob Graham does! In this cooking class, he joins Ayurvedic chef Divya Alter to guide you through the effective application of “food as medicine” in line with the seasonal changes.
The Ayurvedic approach to eating with the seasons perfectly complements integrative medicine’s concept of deepening our connection with the environment around us.
The spring season is a time for a fresh start. In nature we see this with new growth sprouted by warmer temperatures, and in our bodies we experience a desire to open up, move, and shed winter sluggishness. How can you do this practically with your daily meals?
In this spring seasonal class, you will learn:
- why seasonality is important for personal and planetary health
- 7 criteria for healthy food selection
- how your body responds to environmental changes
- how to adjust your diet from the perspectives of integrative medicine and Ayurveda
- which ingredients are best right now
- how to make a few recipes
Menu
- Spring Greens with Millet Soup
- Cleansing Khichari
- Sesame Honey Balls
- Spring Tonic Tea