Ayurvedic Cooking: A 3-Class Series
Ayurveda is India’s ancient science of balance, a 5,000-year-old system of medicine that sees food as one of the most direct ways we shape our health, mood, and energy every single day.
At the center of Ayurvedic eating are a few simple, practical principles:
● Eat according to the season: support the body’s natural rhythm with warming, grounding foods in fall and winter; light, cooling foods in summer.
● Eat according to your constitution (dosha): Ayurveda recognizes that no two bodies are the same, what balances one person may unbalance another. Understanding your dosha means learning to cook and eat for you, not for a generic diet plan. You can find your constitution (dosha) by taking this questionnaire: https://mapi.com/pages/dosha-quiz-landing
● Favor the six tastes: sweet, sour, salty, pungent, bitter, and astringent. A meal that includes a balance of these tastes is naturally more satisfying and nutritionally complete.
● Eat only when truly hungry, and only until satisfied: digestion is considered the root of health in Ayurveda. Eating with attention to your body’s actual hunger, rather than the clock, emotion, or habit, is one of the most powerful (and most overlooked) tools for wellbeing.
● Slow down and eat with presence: how you eat matters as much as what you eat. A calm, unhurried meal is digested and absorbed differently than one eaten distracted or rushed.
In a world of processed food, constant stimulation, and eating on the run, these principles feel more relevant than ever. Ayurveda doesn’t prescribe a rigid diet, instead it asks you to pay attention, and to eat in a way that actually supports how you live.
This 3-class series is designed as a progression. Each class builds on the last, taking you from technique, to application, to a lasting shift in how you relate to food.
Class 1 — October | Foundations & the Six Tastes
As the season turns toward Vata, we’ll start with the fundamentals: the doshas, the six tastes, and the cooking techniques that bring them to life.
You’ll cook and take home:
- Kitchari (Ayurveda’s reset dish) and the art-technique of tadka
- How to make ghee from scratch
- Spiced cardamom date dessert
Class 2 — November | Cooking for the Season
We go deeper into Vata season and how food can counter its effects: dryness, restlessness, imbalance.
You’ll cook and take home:
- Gluten-free roti
- Warming vegetable sabji
- Personalized spice blend built for your own dosha
Class 3 — December | Eating with Awareness
The final class turns inward: eating only when hungry, with the season, and building a more intuitive relationship with food – a fitting practice for the holiday season.
You’ll cook and share with the group in a mindful eating practice:
- Rice and a nourishing chana dal dish
- CCF (cumin-coriander-fennel) tea
Official Dates & Location
Class 1: Saturday, October 10th, 2026 – 11am to 1pm
Class 2: Saturday, November 14th, 2026 – 11am to 1pm
Class 3: Saturday, December 12th, 2026 – 11am to 1pm
Location: Black Mountain, NC (exact address will be given after signing up)
Price & Value
Each class is $75. Signing up for 3 classes ($225) gives you an automatically applied 10% discount ($202.50).
The maximum number of attendees is 8.
Your takeaways include:
- Booklet with the 8 recipes we cook together
- Knowledge on your body’s constitution and individuality through the lenses of Ayurveda
- Basic techniques and principles of Ayurvedic cooking
- 3 meals, 1 dessert, 1 jar of ghee, 1 spice mix, 1 tea mix
Preparation for the Class(es)
- Answer the questionnaire to find out your constitution (dosha) here: https://mapi.com/pages/dosha-quiz-landing
- Bring an apron – if you have one
- Bring a couple of containers to take food home
- Bring a notebook and pen for personal notes
- Make sure you’re in good health to attend
Register for Classes
Know Your Instructor
Brunna has been cooking since her early teens. In 2019, she went to Australia to study vegan cooking in a program that included a Module on Ayurvedic cooking; it was her favorite module and she desired learning more about the ancient medicine. She worked in several cafes, restaurants and catering businesses, and gained more experience studying Yoga for a year in Australia (2021-2022), Basic Ayurveda, Tantra & Yoga in India (2025).
Brunna has worked at Annie’s Culinary Garden for over a year, a place and people that shares the same ethos as hers: Food is medicine – connecting with the land to bring the highest quality ingredients to the table.