LIVE Ayurveda Cooking Class

Learn about the key Ayurveda food principles while getting your hands 'dirty' In Ayurveda, everything you eat and drink can be categorised into the effects it has on the body, depending on the which of the 6 tastes the food contains - sweet, sour, salty, bitter, pungent/spicy and astringent. In this live follow-along cooking class, you'll be making a buddha bowl designed to be both delicious and detoxing, because March is a time when the body wants to get lighter and clearer after a cold, stagnant winter. And all the celebratory eating that happens over the festive season.

Often people typically see this type of food - also called kapha balancing food - as being less tasty than other foods, due to the more 'addictive' tastes (sweet, soup, salty) not being emphasised. Aja wants to show you that you can still have an interesting meal that is light on the body and beautiful to create. After making this meal, you'll hopefully come away with a template from which to be able to create your own buddha bowls, just substituting other ingredients as the year changes and our bodies need different things.

Class Format

This masterclass will be a follow-along format, so at home you can make these dishes just in time for dinner. It will also be available afterwards, if you’d like to go back and make the food again, or if you can’t make the live session altogether. There will be an opportunity to ask questions in the zoom chat throughout the session, and they will be answered at the end.

How to prepare

It's important to give yourself a clear, uninterrupted space for this class. Creativity flows when you’re not multitasking. It’s an opportunity to connect with the food in front of you, and learn about all the qualities of the food in your hands, both seen and unseen.

You will receive an email one week before the class with a comprehensive shopping list and kitchenware/utensil list to make this experience effortless.

About Aja

Aja has been passionate about food ever since she left her natural upbringing in Kenya and moved to the UK to attend boarding school at 16. She realised that health was something you had to work on actively every day, when she was surrounding for the first time by things that create ill health.

She developed a passion for food as a way to express creativity and serve other people, and then in 2018 when she first did the Ayurveda Certificate Course she realised there was a whole other dimension to food: the Ayurvedic view that food is alive, it has intelligence, we can use it to co-create and restore balance to every aspect of our being, not just our physical body.