What is Ayurveda? That was my question when looking into The Vegetarian Cooking School as there was a module on Ayurveda. I had seen the word and I had heard friends talk about it but I wasn’t completely across what it is, what it means for living or how it relates to cooking. An Ayurveda cooking school module answered all my questions.
Now that I have done the Ayurvedic module I have more of an understanding of Ayurveda. Everyone knows the quote, “You are what you eat” but Ayurvedic cooking takes it a step further and says “You are what you can digest”. Ayurveda is a healing science. The most important thing is to ‘regularise absorption, assimilation and elimination’ according to Amadea Morningstar in her book Ayurvedic Cooking for Westerners.
We were given this book which has some fabulous recipes along with substantial information about Ayurveda, the five elements: space, air, fire, water and earth; the three doshas: vata, pitta and kapha; foods that balance each of the doshas and foods that aggravate each of the doshas, as well as an abundance of recipes for breakfast, lunch, dinner, desserts and snacks. Our teacher for the first day was Jacinta McEwen from Mullum Herbals. Jacinta is a naturopath and an Ayurvedic consultant who has been following an Ayurvedic lifestyle for over 30 years. She was a fountain of knowledge and even treated us all to a reading to give each of us an insight into our own constitution.
I won’t go into too much detail about the Ayurvedic lifestyle as I am such a novice, but what I can tell you is the food is nourishing and warming and satiating. The dishes we cooked filled our bellies and our souls. Ayurveda is a five thousand year old East Indian way of life with an emphasis on the therapeutic importance of food, which makes use of other therapies such as yoga, meditation, astrology and gem healing.
Here are a few of the dishes we cooked (and photos I took) as well as Jacinta’s lemon rice recipe.
The lemon rice was a stand out favourite on the weekend. And it fits in with how I like to cook – simple and easy and not too time consuming!
You could try basmati rice, replace the lemon juice with lime juice or replace the mustard seeds with cumin seeds. This zesty rice is perfect with the zesty potato balls.
If you’re looking for an Ayurveda cooking school check out Veet’s Vegan Chef and Lifestyle Training as this module was full of information.
Module 1 of The Vegan Chef and Lifestyle Training is the Foundation module. Check it out here.
Module 2 of The Vegan Chef and Lifestyle Training focused on raw food. You can read about it here.
Module 5 of The Vegan Chef and Lifestyle Training was the reason I signed up to complete the whole course. It was 2 days of Fermentation. Have a read here.Print
Lemon Rice – The Vegetarian Cooking School – Ayurveda
This rice recipe is based on a recipe from Jacinta at Mullum Herbals www.mullumherbals.com.au
- Yield: 4
- Category: Snack
- Cuisine: Ayurveda
- 2 cups water
- 1 teaspoon salt
- 1 teaspoon turmeric
- 2 tablespoons oil
- ⅓ cup cashews
- 1 teaspoon mustard seeds
- 1 cup jasmine rice
- ¼ cup coconut (shredded)
- 3 tablespoons lemon juice
- Boil the water, turmeric and salt in a saucepan.
- Heat 1 tablespoon oil in a small saucepan and add the cashews. Saute until golden.
- Heat the remaining oil and saute the mustard seeds until they begin to pop. Add the rice and sauce, stirring until the rice whitens.
- Add the boiling, salted, turmeric water, stir, reduce the heat to low. Cover and simmer for 15 minutes or until the water has been absorbed and the rice is tender.
- Remove the rice from the heat and allow to cool a little for about 5 minutes.
- Stir in the cashews, coconut and lemon juice.
[wpurp-searchable-recipe]Lemon Rice – The Vegetarian Cooking School – Ayurveda – This rice recipe is based on a recipe from Jacinta at Mullum Herbals www.mullumherbals.com.au – water, salt, turmeric, oil, cashews, mustard seeds, jasmine rice, coconut (shredded), lemon juice, , Boil the water, turmeric and salt in a saucepan.; Heat 1 tablespoon oil in a small saucepan and add the cashews. Saute until golden.; Heat the remaining oil and saute the mustard seeds until they begin to pop. Add the rice and sauce, stirring until the rice whitens.; Add the boiling, salted, turmeric water, stir, reduce the heat to low. Cover and simmer for 15 minutes or until the water has been absorbed and the rice is tender.; Remove the rice from the heat and allow to cool a little for about 5 minutes.; Stir in the cashews, coconut and lemon juice.; Serve.; ; – (nutrition-label) – Snack – Ayurveda – Courses[/wpurp-searchable-recipe]