Ayurveda Cooking Course
March 21-22, 2026
Cooking for Your Constitution & the Seasons
For Year-Round Vitality & Resilience
Join me for an intimate two-day Ayurveda cooking course designed to teach you how to cook for your unique Ayurvedic type and for the season, so you can cultivate strength, balance and resilience throughout the year.
This is a small-group experience (maximum four participants), blending theory and practice, with hands-on cooking, shared meals and time for questions and integration.
We will prepare nourishing, plant-based meals using organic produce, learning how food can become both daily medicine and joyful ritual.
“Let food be thy medicine, and let medicine be thy food.” Hippocrates
You will learn:
The three doshas: Vata, Pitta & Kapha
Agni (digestive fire) and why it is central to health
The Six Tastes and how to create a balanced Ayurvedic menu
Seasonal cooking principles for year-round wellbeing
How to use spices, grains, legumes and condiments therapeutically
How to cook simply and confidently for your constitution and the season
- Ayurveda staples to support good digestion, nourishment and resilience.
- How to make chutneys, ghee, chapattis, buttermilk and more to balance humour and align with seasons.
Itinerary:
Opening breath, sound and meditation sessions
Seasonal tea rituals
Two daily Ayurveda talks to support you to crate balanced, healthy menus
Two practical cooking sessions daily.
Q&A sessions
- Food preparation and cooking as a sadhana (spiritual practice)
“When diet is wrong, medicine is of no use. When diet is correct, medicine is of no need.”
Who This Course Is For?
Anyone who would like to learn to cook balanced healthy meals all year round, that support digestion and metabolism.
Those with and without prior knowledge of Ayurveda
What You’ll Need
- Comfortable clothes
- Slippers
- Hair clip or band (for long hair)
- Notebook and pen
.
Course Schedule:
From: Saturday March 21 – Sunday March 22
Your Teacher
My name is Sara Palmer (Shama) and I am the founder of Heart of Ayurveda.
I have always loved cooking, experimenting with taste combinations and influenced by the countries in which I have spent considerable time: family recipes in the UK, Japanese, Italian, and Indian foods.
I have always cooked plant based meals, and since immersing myself into the Ayurveda way of living and eating, I now enjoy balancing tastes and food groups for the seasons and my metabolic type.
I am passionate about sharing the same know how with my clients and students so that they might find the same joy of being creative with flavours, whilst at the same time understanding how to create balanced menu plans to maintain optimum weight, good digestion, clear skin, and to support overall health and vitality all year round.
COURSE INVESTMENT:
£125.00 for two days.
““We are not just what we eat, we are what we digest and assimilate.”