Ayurvedic Nutrition and Culinary

Nutrition is one of the main pillars of health for this science – Ayurveda, which originated in India – and is an imperative complement to its medicine. Indian cuisine, using a whole world of spices, shares many of its ingredients with Ayurvedic nutrition, although they are distinct.

Today we live in an age where food has lost much of its contextual value. For example, the fact that we can eat seasonal foods at any time of the year changes the balance of our biotype. With a proper understanding of the power and effects that food has on physical health, mental clarity and spiritual progress, it is possible to maintain the vitality of the body and avoid illness.

The big difference between Nutrition practised in the West and Ayurvedic Nutrition is that the latter includes, in addition to nutritional concepts, the 5 elements and the digestive and post-digestive power of food, as important tools to recover and maintain health.

We will cover:

• Tastes and their positive and negative effects
• The three states of food in the body
• Nutrition and food principles in Ayurveda
• Food attributes according to Ayurveda
• Food distribution for each biotype
• Therapeutic properties of food
• Spices and seasonings
• Menu suggestions
• Recipes and precepts of Indian and Ayurvedic cooking
• Diets to accompany the treatment process
• Ayurvedic nutrition and cooking for Spa
• Ayurvedic Nutrition Consultation
• Protocol of Excellence

Lunch will be prepared following the precepts of Ayurvedic nutrition and cooking, with Indian recipes!