Sara loves cooking.  But moreover, she loves to eat!  In addition, she has found food to be a central ingredient (no pun intended) in her journey to healing and happiness.  This passion is the driving force behind the creation of her cooking classes. 



With the hectic pace of this modern world and the abundance of processed foods, many of us are estranged from really getting our hands and hearts involved in what we eat.  We eat what is convenient, rather than what supports and nourishes us.  This is a shame, as the act of preparing our own foods mindfully is a key ingredient to health and healing.   These “hands on” classes offer an antidote to unhealthy eating habits; they are your opportunity to slow down, tune in, and enjoy feeding yourself and others.  

Sara's favorite chef

During the course you will cultivate a deeper connection with the foods you eat by learning to prepare basic Ayurvedic dishes suitable for all palates and dispositions.   Recipes and practices are based primarily on the Wise Earth School of Ayurveda philosophy of eating according to season, geographical location and dosha, or your constitutional type, as well as Sara’s studies of natural foods and healing that has spanned over the past several years.


Each class involves equal measures of joy, gratitude, insight and getting messy!  Yum. 

A sample class menu includes:

• Whole wheat chapatis
• Mung bean and coconut dahl
• Making seasonal masalas
• Vegetable curry
• Mango chutney
• Chai

Menus may also vary according to the needs of the participants.

“Cooking is like love. It should be entered into with abandon or not at all.” Harriet van Horne

Other class options include: 

• Laying the Foundation
  We’ll visit the market and shop together for wholesome foods, then learn how to set up a healthy kitchen and enjoy a meal together.
  
  
• Let Go and Rebuild
  Together we’ll investigate how diet can help us to detoxify at certain times of the year and how to choose a cleansing diet appropriate for you.  Learn to make the recipes and remedies for your cleansing regime (these may include fresh juices, broths, kitchadi and more).
  
  
• Dessert, dessert, dessert!  
  We’ll make three desserts that are all natural and deeply delicious.  Need I say more?!
  
  
• Taking it Deeper
  Partake in the meditation of making ghee and cutting vegetables according to their prana, or energy, lines.  Taste the profound difference that the ingredient of mindfulness makes. 
  
  
• The Yoga of Eating
  Enjoy a yoga and meditation practice, followed by a guided conscious eating experience.  See how the act of eating is yoga, too!
  
  
• Yoga for Better Digestion
  Participate in a yoga practiced geared towards toning the digestive system and fire.  Following the practice we will eat a balanced meal together and learn appropriate techniques for improving digestion.  

Courses run from approximately 10 am to 1 pm and are held in Chiang Mai’s Ayurvedic Clinic,  54/9 Singharat Road (across from Siam TV and OTOP Export Promotion Center). 

For more information or to enroll in the next course contact us at info@fourmermaids.com.

Kichadi (serves 4) Kichadi (translated as “food of the gods”) is a classic Ayurvedic dish that provides a complete protein and is both cleansing and easy to digest.  Not only is it yummy but it is also the quintessential bowl of nourishment!  You can’t beat that. There are many variations of kichadi, as the spices used may vary according to season, taste, and health conditions. It is recommended to use organic ingredients when possible.  Bon appetite! 1 cup basmati rice  1 cup split mung beans (found at health food stores & Indian markets) 1 tsp. cumin seed 1 tsp. mustard seed 1 tbsp. ghee (clarified butter found at health food stores & Indian markets) 1 tsp. turmeric 1/4 tsp. cinnamon 1/4 tsp. sea salt 6 cups water 1/3 cup freshly chopped cilantro Rinse the rice and the mung beans separately. If you use whole mung bean, you'll want to soak the beans overnight before cooking. Split mung doesn't need to be soaked, but, if you wish, soaking will increase their alkalinity. Heat ghee, cumin and mustard seeds in saucepan over medium heat until the seeds begin to pop. Add the rice, turmeric, and cinnamon. Stir to coat and then transfer to a larger pot. Add the split mung beans and the water and bring to a boil. Reduce heat to maintain simmer. Simmer until beans are soft and rice is cooked (about 25-35 minutes).  Serve hot and garnish with freshly chopped cilantro.  N.B. You may chop up vegetables (asparagus, green beans, squash, carrots, onions, or whatever you fancy) and add the to the kichadi about 15 minutes into its simmering process.