Learn how to make nutritionally balanced and delicious meals with whole food. Topics will include questions about protein, carbs, veganism, vegetarian "meat", processed food, gluten allergies, how to work with tofu, tempeh, and more. We will be working with the abundant harvest of the season, explore how to eat local on a budget and how to create delicious and satisfying vegan and vegetarian meals. Everyone will participate in preparing a perfectly balanced, beautiful meal to share. Led by Lona Kovacs.
Lona began her studies in nutrition with a ten-year apprenticeship with a Kushi Institute Macrobiotic Teacher and graduated as a Macrobiotic Counselor. During this time she studied this ancient Japanese way of living alongside growing food in the mountains of New Hampshire, foraging in the wild, and cooking for hundreds of people seeking healing.
Lona studied Ayurveda while attending her first of many residencies at the Kripalu Institue in the Berkshires, MA. She continued her academic and lifestyle interest in Ayurveda and Indian cooking while studying yoga asana and philosophy in India. As a yoga practitioner and a yoga teacher, maintaining an understanding of this science has been paramount to sustaining her yoga, meditation and pranayama practices with steadiness and ease for over 30 years.
Lona's love of the natural world sparked interest in Environmental Science while attending Naropa University for her undergraduate studies. This time learning about deep ecology, eco-psychology, sustainable living, organic gardening and wildcrafting local botanics led her to apprentice as an herbalist with Rosemary Gladstar in the mountains of Vermont.
Lona's approach the health and healing, plant-based medicine and vegetarian/whole food cooking is all linked in maintaining harmony as human beings on this incredible planet. She strives to maintain equanimity and to stay open to the wisdom of ancient traditions and all growing things.
Time: 14:00 to 18:00
Saturday, October 19
Sunday, October 20