06/17/2025
🌿 What’s on the Menu?
A Look Inside My Ayurvedic Summer Cooking Class
When I plan an Ayurvedic cooking class, I begin with more than a recipe. I begin with the season. I ask: what is nature doing? What is the body asking for? What would bring balance, softness, and clarity at this time of year?
For our Ayurvedic Summer Cooking Class happening TODAY, June 17 in Melrose at 6 PM, I’ve chosen a menu that’s simple, sattvic, and designed to gently cool and restore the body.
These dishes are deeply rooted in the rhythms of summer and offer more than nourishment — they offer support for digestion, nervous system calm, and connection to the present moment.
Here’s what we’ll be preparing together:
🥣 Khichari
Light, grounding, and healing.
Khichari is Ayurveda’s classic comfort food — made with basmati rice, split mung dal, ghee, and carefully chosen spices. In summer, I adapt it to be especially light and easy to digest.
🍆 Ravaiya (Stuffed Baby Eggplant)
Flavorful, cooling, and richly satisfying.
Ravaiya is a traditional Gujarati dish I love bringing into the summer kitchen. We stuff small, tender eggplants with a spice mix that includes coriander, fennel, and sometimes a hint of sweetness. Then we slow-cook them to allow all the flavors to deepen.
🥛 Takra (Spiced Buttermilk)
Cooling, probiotic-rich, and deeply soothing.
Takra is one of Ayurveda’s most beloved digestive remedies, especially in the heat of summer. It’s made by blending yogurt with water, cumin, salt, and sometimes fresh herbs like cilantro or mint.
💛 A Meal Rooted in Intention
Together, these dishes form more than a menu — they form a seasonal ritual. A way to reconnect to the wisdom of food, to pause in the middle of our busy lives, and to care for the body with love.
You don’t need to be an Ayurvedic practitioner to benefit from this class — just someone who’s curious about how to eat more in tune with nature.
📣 Join Me in the Kitchen!
LINK IN BIO!
