Intro to Ayurveda and Seasonal Cooking

October 5  |  7:30 – 9:30 PM  |  $30

The practice of Ayurveda, a sister science to yoga, was developed 5,000 years ago in India. Ayurveda is translated from Sanskrit as “the science of life” and provides personalized dietary practices depending on each person’s body constitution as well as the time of year. One of the central themes of an Ayurvedic diet is the importance of sourcing seasonal, locally grown ingredients as well as combining foods in a way that optimizes digestion. This workshop will provide you with an overview of Ayurveda as well as a few simple recipes that you can try that will help you remain balanced as we transition into fall.

Stephanie is an Ayurvedic chef who believes that making conscious changes to your daily practices and diet can bring you back into balance with your physical, mental and spiritual needs. A lifelong passion for food drew her towards Ayurveda, the sister science of yoga, and to pursue a Ayurvedic Nutrition and Culinary Certification at Bhagavat Life under the guidance of Divya Alter, author of What to Eat for How You Feel: The New Ayurvedic Kitchen and co-owner of Divya’s Kitchen, an Ayurvedic restaurant in Manhattan.

After graduating from culinary school, she became the Chef de Cuisine at the Assemblage, a conscious co-living and co-working space, where she developed seasonal Ayurvedic menus using natural, organic ingredients and educated the staff and co-working members on the intricacies of Ayurveda. Now, she is following her passion of sharing her love of Ayurveda with others as a freelance chef and helps host workshops at Anima Mundi, Bhagavat Life, Cook Space and Haven’s Kitchen. Stephanie also believes in building the future of food through sustainable practices and develops recipes for local farmers such as Aerofarms, a hydroponic farm from Newark, NJ and Local Roots, a women-owned CSA (community supported agriculture) organization which partners with farmers within a two hour radius of New York City.