Healing Foods with Ayurveda Cooking

Discover the delicious healing magic of cooking with Ayurveda herbs & spices.
4.6 (8 ratings) Instead of using a simple lifetime average, Udemy calculates a
course's star rating by considering a number of different factors
such as the number of ratings, the age of ratings, and the
likelihood of fraudulent ratings.
149 students enrolled
$25
Take This Course
  • Lectures 19
  • Contents Video: 44 mins
    Other: 12 mins
  • Skill Level All Levels
  • Languages English
  • Includes Lifetime access
    30 day money back guarantee!
    Available on iOS and Android
    Certificate of Completion
Wishlisted Wishlist

How taking a course works

Discover

Find online courses made by experts from around the world.

Learn

Take your courses with you and learn anywhere, anytime.

Master

Learn and practice real-world skills and achieve your goals.

About This Course

Published 12/2013 English

Course Description

This course is for anyone who wants to discover the basics of working with Ayurveda herbs and spices.

Students DO NOT need to be an Ayurveda practitioner or go into the complexities of Ayurveda practice to enjoy this course.

This course was developed so that everyday people could begin to enjoy the simplicity of working with recipes that include the use of spices and herbs often found in the meals of India and from Ayurveda dietary and healing practices.

The reason is:

1.Foods made in this way are so very delicious.

2.They are so easy to make – simple and fast.

3.The use of these spices and herbs are a great way to offer a variety of ways to enjoy vegetables.

4.They also aid the body in digestion and other healing modalities.

Here is what is included:

Recipes included with full video instruction are:

1. Fire up your digestion with a delicious morning tea called Agni Tea. This tea has made a huge difference in people's digestive abilities.

2. Discover Ghee for cooking.

3. Kitcheri, a most delicious Mung Dahl porridge that is the staple in India. It is easy to make, affordable and oh so healthy.

4. Coconut, Cilantro, Ginger Chutney: cooked and raw versions. These chutneys are fantastic as a condiment to every meal.

5. Green Beans Subji: We used green beans to make this dish that you could make with any vegetable. So simple and flavorful!

6. Raita – Another delicious version using the herbs with Asparagus

7. Coconut Millet with spices and herbs

The course has 6 (each about 10 minutes in length) instructional videos, with recipes and educational text.

What are the requirements?

  • No course requirements.

What am I going to get from this course?

  • By the end of this course you will have a good idea of the basics of Ayurvedic cooking. You will also have some great new recipes and ways to enjoy vegetables.

What is the target audience?

  • No level of previous nutritional or culinary knowledge is needed.

What you get with this course?

Not for you? No problem.
30 day money back guarantee.

Forever yours.
Lifetime access.

Learn on the go.
Desktop, iOS and Android.

Get rewarded.
Certificate of completion.

Curriculum

Section 1: Introduction to Healing Foods
00:15

Ayurvedic or Ayurveda cooking utilizes herbs and spices known to be included in most Indian foods. These herbs and spices offer dramatic flavors and healing properties. Learning to cook with them adds abundant flavor and a beautiful way to enjoy lots of vegetables dishes.

00:33

This is a short video intro into the foods in this course and into Ayurvedic cooking. Enjoy!

01:17

This brief video provides insight into the 4 essentials part to Essential Cuisine, the culinary nutritional protocol designed and taught by Chef Teton.

Section 2: Healing Ayurveda Foods
00:27

This is a short video on the flavors of the herbs and spices.

06:01

This video offers a brief lesson into Ogni Tea, and how to ignite the digestive fire before your meals. Many of my clients have seen marked improvement in their digestion once they have incorporated Ogni Tea into their morning and afternoon routine.

Section 3: All About Kitcheri & Ghee
00:30

This video offers a brief video about Kitcheri. Kitcheri is spelled two different ways; Kitcheree and Kitcheri. I wish I was clear on which spelling means what, or where they come from, but I am not sure. In either case, it is delicious and so easy to digest. There are many ways to make it. Learn to put variations in your life and enjoy this great food.

Please see next lecture, which is an article about Ghee. Ghee, clarified butter, is the culinary and medicinal staple used in Ayurvedic cooking and healing. It is delicious and so easy to digest.

Using Ghee for Ayurvedic Cooking
3 pages
11:41

Here you will learn how to make Kitcheri. Remember all variations are welcome. Make it the way you like it.

Mung Dahl Kitchari

Topped with Coconut Cilantro Chutney

Mung Dahl Kitchari – Serves 4-5

1 cup Mung Dal (yellow)

1 cup quinoa

2 medium size carrots

1 inch piece of fresh ginger, peeled and chopped fine

2tbspghee

1 tspfennel Seeds

1 tspcorriander Seeds

1 tspcumin Seeds

1 tspfresh cut ginger (grated or dried)

1 tspmustard seeds

1 tsptumeric Powder

½ tsphing (asafetida)

1 tsp salt (or salt to taste)

6 cupswater

1fresh lemon (cut into individual wedges)

Soak for a (2 to 4) few hours. Rinse Quinoa until water runs clear.

Heat a large saucepan on medium heat and add the Ghee. When the ghee is hot, add in the mustard, coriander, cumin and fennel seeds. They should sizzle and pot.

If the ghee and herbs begin to burn, lower heat. Be careful not to burn the Ghee or herbs. Cook for a minute or two releasing the flavors from the herbs.

Once they have cooked for a couple minutes, add in the wet ingredients of ginger and salt. Let the mixture cook, stirring for a minute or two.

Add the tumeric and hing powder immediately before adding in the Mung Dahl and Quinoa. Stir all together.

Add the water and bring to a boil. Then reduce heat to low and simmer for 25-30 minutes, until Mung Dahl and Quinoa are soft.

Kitchari is best after sitting for about 15 minutes after it is cooked. Depending on the size of Mung Dahl, you may need to add more water as the mixture thickens as it cooks and is cooled.

Cut lemon into wedges, set aside to serve on top of Kitchari.

Coconut Cilantro Chutney- Raw Serves 4-5

¾ cupfresh Cilantro

½ cupshredded, unsweetened coconut flakes

1 inchpiece of ginger

½ cupwater

salt to taste (about ¼ tsp)

Place all ingredients in a blender and blend until liquefied.

Serve 1 tbsp of Chutney on top of each bowl of Kitchari.

Kitcheri Recipe with Raw Chutney
Article
Section 4: More Veggie Dishes with Ayurvedic Herbs
00:53

A little about the use of Coconut Oil and my favorite, Barlean's.

04:42

There is nothing like Chutney. Try either one of these: (the Raw is great on Kitcheri)

Coconut Cilantro Chutney- Raw Serves 4-5

¾ cupfresh Cilantro

½ cupshredded, unsweetened coconut flakes

1 inchpiece of ginger

½ cupwater

salt to taste (about ¼ tsp)

Place all ingredients in a blender and blend until liquefied.

Serve 1 tbsp of Chutney on top of each bowl of Kitchari.

Coconut Chutney – With Cooked Spices & Ghee or Coconut Oil

2 cups shredded coconut

1/ ½ inch of fresh ginger, peeled and chjopped fine

½ small green chili, chopped

1 tbsp fresh cilantro leaves

2 cups water

2 tbsp ghee or coconut oil

½ tsp black mustard seeds

½ tsp cumin seeds

1 pin ch hing

4 curry leaves

½ fresh lime

¼ tsp salt.

Put coconut in blender with ginger, green chili and cilantro. Add the water and blend until smooth.

Heat saucepan on med heat and add the Ghee, mustard seeds, cumin seeds, hing and curry leaves. Cook until the seeds pop.

Pour the spices into the blended mixture. Squeeze in juice from the lime, stir in salt and gently mix.

Store for 2-3 days.

Article

Coconut Chutney Recipe in PDF

04:37

A delicious dish with cucumber:

Cucumber Raita – Serves 4-6

2 cucumbers

3 tbspghee

½ tsp cumin seeds

½ tspblack mustard seeds

½ tspfennel seeds

1 pinchhing

1 pinchpinch cayenne or ½ small chili, chopped

1 smallhandful of cilantro (about ¼ cup)

½ cupplain yogurt

Skin and grate the cucumbers. Pour off exces juice (drink if you like). Mix with yogurt and set aside.

Heat the ghee in a saucepan over a medium heat. When the ghee is hot add the herbs and hing, cook a moment until the seeds sizzle and pop. Add cayenne or chili.

Remove from heat and add in the cilantro. Let cool and add in the yogurt/cucumber mixture. Serve as a side dish.

Cucumber Raita Recipe
Article
07:19

Another splendid dish with vegetables: Green Bean Subji. Subji can be made with many different vegetables. The flavor is in the herbs.

Green Bean Subji

4 cups green beans, chopped

2 gloves garlic, chopped

1 inch piece of fresh ginger, peeled and chopped fine

1 tbsp shredded coconut

2 tbsp fresh cilantro, chopped

1/3 cup water

2 tbsp coconut oil

½ tsp cumin seeds

½ tsp mustard seeds

¼ tsp turmeric

1 pinch hing

½ medium onion, chopped

½ tsp masala powder or cayenne

½ tsp salt.

Wash and clean beans, clice on the diagonal into very small pieces – 1/2 inch long.

Puree the garlic, ginger, coconut, cilantro and water in a blender. Set Aside.

Heat oil in saucepan. Add the cumin seeds, mustard seeds, and hing.

When seeds pop add the turmeric, masala powder and chopped onion.

Stir until the onion is soft and slight brown.

Add the blended mioxture, salt and green beans. Cover and simmer on low heat until just tender. About 5-10 minutes.

Subji Recipe with Green Beans
Article
05:22

Coconut millet was an invention I got from an Acupuncturist I knew. This is a great dish for a pot luck, very different and oh so delicious.

Coconut Millet – Ayurvedic Style

December 26, 2011 By susan 1 Comment

MilletCooking 300x225 Coconut Millet Ayurvedic StyleBowlwLeaves 300x225 Coconut Millet Ayurvedic StyleLove millet, an alkaline grain, but it can be so boring unless you make it the ‘a la Oils’ way (oil on top after it is cooked). Even though I love it with a spicy olive oil, high lignan flax or Stryian Pumpkin Seed Oil, this coconut millet takes the prize.

This is a great dish for potlucks. It is easy to make, affordable, healthy and everyone will love it. Get ready because people will come up and say, “What is that, how did you make it”?

Here is the answer:

Ingredients:

1-cup organic millet

1-cup water

1-can coconut milk

2 tbsp ghee or coconut oil (or both for a rich flavor)

1 or more tsp’s of the following whole herbs:

Coriander

Cumin

Fennel

Turmeric

Salt

Directions: Heat ghee in saucepan. When it is hot, throw in whole herbs and let them sizzle a bit in the ghee. If you don’t have ghee or coconut oil, use organic butter or even olive oil. Be sure not to let the oil and herbs burn.

Add millet, coconut milk and water to the pan. Bring to boil. Cover and let it simmer for 30 minutes or until soft. If you want a more mushy millet mixture, then add another ½ cup of water.

For optimal preparation, millet should be rinsed and if you have time let it soak for a while. This will make a less dry end product, so be aware.

The empty bowl in the pic is ready to receive the millet for a holiday party. These were leaves from plants in my garden.

This is a great recipe for Quinoa or rice too. Enjoy!

Coconut Millet Recipe
Article
Section 5: Conclusion and Recap
Ending Thoughts
Article

Students Who Viewed This Course Also Viewed

  • Loading
  • Loading
  • Loading

Instructor Biography

Susan Teton, Eat to Look & Feel Great!

Susan Teton Campbell – Bio – 2013

In 1991, the passion for Susan Teton Campbell’s life work was ignited when
she read Diet for a New America by John Robbins. Bringing her extensive
marketing and media expertise to the Robbins’ organization, EarthSave
International, Susan created and promoted the award-winning Healthy School
Lunch Program (HSLP).

Collaborating with top nutritional and environmental experts in government,
business, and academia, Susan created a curriculum that motivated students
nationwide to make healthier food choices. In 1997, with funding from
the American Cancer Society and the USDA, Campbell took her program
to Hawaii, inspiring the state to be the first in the nation to create plant based
alternatives for school menus. When the Physician’s Committee for
Responsible Medicine rated the health of meals at American schools in 1998,
the HSLP was in three of the top 10.

As part of the HSLP, Susan co-authored The Healthy School Lunch Action Guide,
a 184-page resource manual published by EarthSave International in 1994.
The guide was sold/distributed to teachers and parents across the country
while Susan went on a national tour, speaking to thousands of parents,
administrators, government agencies and associations (National Food Service
Association). The tour included numerous TV and radio appearances.

Following her tenure at EarthSave, Susan, with key members of the Natural
Products Industry, formed a Washington D.C. lobby for natural food and
supplement manufacturers, retailers, and distributors. In collaboration with
New Hope Media, Susan envisioned and founded the Natural Products
Council, spearheading a national marketing campaign, featuring celebrities such
as Paul McCartney, Woody Harrelson, Kevin Nealon, and Ed Begley, Jr.

In 1998 she collaborated with Citizens For Health (Boulder, CO), to launch
a national campaign, Let’s Keep Organic, Organic. The campaign broke U.S.
Department of Agriculture records for consumer letters received. The result
was a rewrite of the policy that set national organic labeling standards.

In 1998, with a Rockefeller grant, Susan founded Spirit In Action (SIA), Inc.,
an organization, which exists to make the health and welfare of children the
overriding consideration in all government, corporate, and individual decisions.
SIA’s projects bring awareness to the interplay of nutrition, environment,
economic, social, and cultural factors that impact American youth.

In 2001, after years of studying with notable nutrition/health professionals,
Susan took her nutrition knowledge into the kitchen when she created menu plans
for retreats put on by Byron Katie International. The success of the food program
led her to head up the sales and marketing efforts for The Schools for The Work
of Byron Katie, during the launch for her first best seller, “Loving What Is”.

Recognizing that most people know what healthy food is, but lack the skills to
prepare it, she went on to develop recipes and menu plans for large resorts and
celebrities, actively teaching food service personnel and private chefs.
Following a one year In 2003-2005 she launched
her “functional food” style to become an instructor for home chef and
professional culinary students at Laguna Culinary Arts, in Laguna Beach, CA.

Relocating to Maui, Hawaii in 2005, Susan launched her multi media company,
to produce media products for nutrition culinary education. Her first media
project is a culinary practice combining the best of the essential dietary
components of the Centenarian Cultures – a healthy combination of raw,
cooked and cultured foods. Essential Cuisine, A Journey From Seed to Soul is
produced in a 6 Set DVD format (23 cooking shows) and an e-book under
the brand “Chef Teton”. The set is sold and distributed
online, in Whole Food Markets, Amazon, and Internet distributors worldwide.

Convinced that food is a significant factor in the rising epidemic of youth
related health issues, Susan also produced Teens Teaching Teens, a 9 segment
DVD cooking show starring 16 yr old Landon Bell.

Susan holds nutrition, culinary and education certifications from Body Ecology
Diet, Raw Living Foods, Ayurvedic Cooking, WSET Wine Pairing, and
Experiential Education (Ropes Course) – “Team Building In the Kitchen”,
The Work of Byron Katie and recently completed the Avatar Master, Professional
and Wizard Courses in 2009.

Locally on Maui, Susan is a regular teacher for Whole Foods Market Kahului,
and is the wellness chef for the 2009, 2010, 2011 Maui County Agricultural
Festival sponsored by the Maui County Farm Bureau. She was the executive
chef for the seven-day Agricultural Design Conference hosted by Maui Aloha 
Aina Association, and is a regular speaker/teacher for various organizations like
the Farmers Union, Vegetarian Society, and the American Heart Association.

Susan is the Chair of Slow Food Maui Convivium, a board member of the
Maui Food Technology Center (funded by Maui County) and is a nutrition/
culinary instructor for the County of Maui, Department of Aging. Susan
continues to provide nutrition/culinary coaching to her clients nationwide.

Susan is a seasoned educator, public speaker and media guest. She holds retreats
on Maui with with her Essential Cuisine format, aligning the body, mind, soul and Earth.

Contact: Susan “Chef Teton” Campbell
 808-250-1535

Ready to start learning?
Take This Course