REGISTRATION DETAILS:

BY REGISTERING FOR A CLASS, PROGRAM OR RETREAT YOU ARE AGREEING TO THE INSTITUTE'S POLICIES.  CLICK BELOW TO READ:

Register Early!

Class size limited to 13

Pricing:

$199 by discount deadline

or $250 by immersion deadline

What Our Students are Saying...

Special grain dishes

traditional soups/dhals

traditional vegetable side dishes

curries and gravies

breads

salads

dumplings

ferments

pickles

sauces

chutneys

dairy dishes

desserts

snacks

*We are proud of the fact that we source from local farms, organic, raw, wild harvested whenever possible.  We work hard to provide the highest quality ingredients and experience possible!

 

Cooking Immersions Include:

Daily Schedule:

You'll Learn to Make:

Register Below:

nutrition theory

tradition philosophy

cooking demos

traditional cooking methods

traditional food preparation techniques

proper use of kitchen gadgets & equipment

kitchen comfort skills & safety (cutting techniques, etc.)

meal planning & recipe design

group meal preparation

* Each Class Ends with a Complete Multi-Course Meal!

2018 Cooking Immersions:

For Beginners to Seasoned Professionals...

Learn Ayurvedic Nutrition & Cooking to bring out the best in your food, your family and your community!   Whether you seek personal or professional  growth, you'll benefit from learning to create recipes to balance out the effects of the season, using local, seasonal foods, herbs & spices. The Northwest Institute of Ayurveda offers three Ayurvedic Cooking Immersions annually in our Arcata, Humboldt County California center. They can be taken alone, or take all three to receive your "Ayurvedic Chef" program certificate from the Institute. We also offer various cooking immersions throughout the year. Discover the JOY OF COOKING, LEARN AYURVEDIC NUTRITION, MAKE FRIENDS & EVEN PIONEER A NEW CAREER PATH AS AN AYURVEDIC CHEF or CATERER!

“Five days filled with exotic spices, food, friends and celebration. Traci shares and teaches healing ayurvedic recipes from her heart with passion and love. This class is not to be missed! ~ Amber Lucero

“I am so happy to have the tools to create nutritious meals for my family.  The information I received is invaluable.  I would definitely recommend it to my friends. Thank you!" ~Karena Gore

"As crazy as it sounds, I was afraid of food, and definitely afraid of cooking meals. During the program, I learned how to chop and cook vegetables, how to use spices, and how to make meals. I learned to become aware of and appreciative of everything that I put into my body. I now love to cook.” ~ Anne Hoffweber 

“I already cook a lot, so the highlights for me were getting to meet and cook with the other students, eating the delicious food, learning about ayurvedic methods of cooking, spices, and learning Ayurvedic principles as applied to cooking. Thank you for sharing your knowledge and energy! The workshop was fun and inspiring. ” ~ Katie Moore

“I learned so much. I’ve been cooking lots of Ayurvedic food at home and have starting teaching some of the concepts in my cooking class at work too! Hands-on cooking was great.  Learning about the health benefits of each food and each spice. I loved the take-away points Traci gave us (how we can incorporate it into our lives at home). This course was worth my time and money and I would recommend this course to a peer. The Ayurvedic Cooking Immersion exceeded my expectations by a long shot. Not only did I learn about how Indians have used food as medicine for thousands of years, but I got to cook the food myself and enjoy a healing feast every night. We were given all the recipes along with practical advice about how to incorporate the Ayurvedic diet into the Western lifestyle. Since I’ve completed the course, I have changed the way I cook for myself at home (which my friends and family love!), but I have also incorporated what I learned into my professional practice as a dietitian. This is a very educational as well as practical course. And plus, it’s lots of fun!” ~ Tessa Thralls

MORE FROM OUR STUDENTS...

 

“Thank you Traci,  for bringing us all together in a sacred space to prepare beautiful meals and build lovely much needed community. I appreciate you!" ~ Keri Sheppeard

 “I had a blast! Since class, I've been cooking up a storm! I make Yoghurt, milk facials, paneer, subji's, chai's and all kinds of wonderful things! I really enjoyed learning new information about food and nutrition! I've been making ALL kind of food using the 6 taste. It has been the key to making the most wonderful tasting/nourishing food I've ever made! Feeling blessed to have gained such wonderful knowledge! I am hoping to possibly have my mom come out to take it with me again! I think she could really benefit! Plus its just a wonderful over all experience! Also, I really loved the book we got! so many recipes! and sharing the space with everyone! Thanks Traci!!!” ~ Lucy Howell

More from our Students...

“Thank you so much Traci! It was wonderful, educational, and delish! Highlight was the meals-obviously!! Meeting new people, feeling all the love from the food while learning of its intelligence and conscious preparation. The notebook of recipes is a must have! The products you sell, Fresh Homemade Paneer, Providing snacks was thoughtful and helped keep the energy up (including all the refreshing beverages)”, -Samantha Dudman-Miller

“There are a long list of course highlights for me! I really enjoyed learning about all the main basic staple foods and how to build my meals around the most important parts. I also really liked learning about food combinations and simple things, that have improved my every meal. I love the cookbook and thought it was great how in the beginning you did more demos so we could learn proper spicing and technique and then on following days were were all assigned dishes so we could make and taste many things. It seemed to work well being able to wonder around when you had a free minute and ask questions about other dishes and learn about them, even if you were not the one cooking.The group was great. It was amazing to have such huge feasts. The course was worth the money I paid to take it. I really loved this course. Being in such a cozy space with beautiful people and learning life changing information, could only be made better by the aromas of this class! From lectures, to new recipes, to the good hands on cooking, to the magnificent feast with the class, this class was very healing to my soul. Thanks!" ~ Ava

"Ayurvedic Cooking Immersion"

with Traci Webb

Dates: TBA (spring 2019)

We offer seasonal ayurvedic cooking immersions throughout the year to help you live and eat in harmony with nature. 

Our cooking immersions include daily ayurvedic lectures where students learn ayurvedic nutrition, soulfull cooking, how to work with the six tastes and proper food combining to enhance flavor and digestibility.

Students also enjoy daily cooking demos where they learn special ayurvedic and indian food preparation & cooking techniques. 

Lastly, we enjoy group meal preparation on Saturdays and Sundays which conclude with a group feast fit for royalty! 

Friday evening:

  • 5:30-7pm (introduction, cooking demos, & dinner served at 6:30pm)

Saturday & Sunday:

  • 1-2:30pm:  Nutrition & Philosophy Lecture, Meal Planning & Recipe Development Design
  • 2:30-3:30pm: Cooking Demos, Preparation Techniques, Kitchen Comfort Skills
  • 3:30-6pm: Group Cooking Session - Everyone in the kitchen!
  • 6-6:30pm: Multi-course vegetarian Dinners
  • Clean-up Provided!

"Japanese Zen Cooking Immersion"

with Naoko Moller

September 28-30

(Times: 9/28~5:30-7pm, 9/29-30~1-6:30pm)

*Cost: $199 by 9/19, $250 by 9/26 deadline 

Learn:

Japanese Cooking, Food Culture & Eating Manners

Japanese Cooking Techniques

Zen Kitchen Philosophy & Way of Eating

Principles & Practices of Zen Vegetarian Cuisine (which is the basis of Japanese Cooking)

Use fresh local seasonal fruits and vegetables in ways that enhance the subtle flavors of each ingredient

Experience Nightly "Zen Meals" Together

Foods Learned Include:

Traditional soups, soup stocks, sauces, veggies, Japanese fermented foods, Miso-Making,  Cooking with Miso/Koji, Japanese vegetarian protein (tofu-making, Yuba-tofu skin making, cooking with soy beans & soy bean products, Simple Side Dishes, Staple Foods (Japanese short grain rice, Cooking rice & making sushi, rice balls), desserts, and more.