events & workshops
In The Kitchen with Maria Rubinate
A monthly community cooking class.
Influenced by the ancient wisdom of Ayurveda, each month Maria will provide simple recipes, teas, remedies, and advice on daily routines for maintaining balance within each season. Recipes will be posted on the website and we’ll prepare them together in real time.
Menu, ingredients and preparations for Monday, October 18th, will be posted the weekend prior to this date.
On the evening of Monday, September 20, our quick (but Ayurvedically sound!) dinner menu will be:
- Split Mung Dal with Zucchini, Lime, and Coriander
- Soak split yellow mung dal in the morning. A half cup of dry dal is good for two generous servings.
- Red Rice
- Pan Roasted Carrots
- Mint or Cilantro Chutney
- Split yellow mung dal
- Zucchini, 1
- Fresh ginger
- Dried or fresh small chilies
- Turmeric powder
- Coriander seed
- Cumin seed
- Hing (also known as asafoetida, available in Indian grocery stores—don’t worry if you can’t find it!)
- Curry leaves (another Indian grocery store item)
- Ghee, coconut oil, or vegetable oil
Red Rice: This can be any of the varieties that are available. Traditional red rice from India is mentioned in classical Ayurvedic texts for its superiority as a food item and medicinal benefits…but it’s also super delicious! Any of the red rices are usable. There are domestic varieties available at the grocery store, too.
Pan Roasted Carrots
- A bunch of small carrots (could be mixed with parsnips if you like)
- Olive oil or ghee
- Salt and pepper
Mint or Cilantro Chutney
- Either a bunch of mint or cilantro (a mix is nice, too)
- About 1/2 cup of coconut pieces (dried can be used)
- Fresh ginger
- Small green chili
- Oil or ghee
- Cumin seed, mustard seed, hing, and curry leaf for tempering
- Lime juice
- A blender!