| When | Thursday 3:00-4:30 |
| Teacher Name | PattiAndrews |
| Target Age Range | 12 - Adult |
| General Grade Level | Middle School, Lower High School, Upper High School |
| Ability Level | Introductory |
| Skill Requirements/Prerequisites | Adventurous about foods and tastes. Reading and following handouts and recipes. Some pre-prep of food, some shopping for ingredients. Keeping track in a journal/notebook. |
| Book Title | TBA |
| ISBN | |
| Family Provided Materials | Some food, spice, herb ingredients. Notebook for handouts, recipes. Possibly cookbook purchase -- tba depending on interest. |
| Instructor Provided Materials | Handouts, recipes, some food, spice, herb ingredients. |
| Study Group Style | Discussion, Activity |
| Description | Cooking using Ayurveda principles, recipes, spices and herbs. We'll cook, taste, and talk about food and cooking the Ayurveda way, especially about what is doable in our busy lives in this country at this time. This will not be typical Indian hot-spice fare! Hot spices have their place, and we will see when and where they are good and not so good to use, along with other ingredients. Ayurveda is a system of knowledge originating in India 5,000+ years ago. Its knowledge about health and healing pre-dates most modern approaches whether they be using food and acupressure/acupuncture or yoga or herbs, drugs, and surgery, to name a few. |