June 27-July 1
Anti-Inflammatory Foods Module:
Our summer module will include "Pitta reducing" foods, and special hydrating, anti-inflammatory, rejuvenative recipes, beverages, etc which are strenthening to the liver, skin, eyes, heart and are alkalinizing, hydrating & anti-inflammatory.
Japanese Zen Cooking Immersion:
Experience the Art of Zen cooking, from a life-long Zen Buddhist chef Naoko Moller. Naoko was was born in a Buddhist temple in Japan, and was raised in Hawaii and in Japan. Naoko conducts Zen Buddhist vegetarian cooking workshops in America and in Japan. She will be guiding us in the principles & practices of Zen Cooking & Meal Preparation. Foods we will include: Traditional soups, soup stocks, sauces, veggies, Japanese fermentation foods, ie -Miso/Koji, Japanese vegetarian protein-ie, tofu, tofu skin, etc. from scratch, dumplings, desserts, Sushi making and more.
Nourishing Foods Module:
These foods are deeply nutrifying to the entire system, including stabilizing to the emotional body and grounding to the nervous system. They support deep sleep and cellular rejuvenation. They are considered "Vata reducing" which means they are incredibly hydrating, lubricating, nutritionally dense, and tonifying to blood, muscle, fat, bones and the immune system.
March 28-April 1
Detox Foods Immersion:
Learn best foods for spring season to assist the body in gentle daily detox of all bodily tissues and organs including liver, gallbladder, kidneys & urinary system, lymph, blood, nerves, fat.
These foods are "Kapha reducing" which means they are naturally detoxifying, help to burn fat and toxins, reduce water retention and stabilize blood sugar.