Gallery: The Kitchen Literacy project spices up its program with an Ayurvedic cooking class
![The spice blend that attendees made includes seven different Ayurvedic spices for the late winter season, which lasts from mid-January to mid-March. In Ayurvedic medicine, the year is divided into six seasons and each season requires a different nutrition style, guest chef Brian Kenealy said.](http://dailyorange.s3.amazonaws.com/wp-content/uploads/2024/02/14000258/LarsJendruschewitz_APE_CookingGallery_20240213_10.jpg)
Lars Jendruschewitz | Asst. Photo Editor / The Daily Orange
The spice blend that attendees made includes seven different Ayurvedic spices for the late winter season, which lasts from mid-January to mid-March. In Ayurvedic medicine, the year is divided into six seasons and each season requires a different nutrition style, guest chef Brian Kenealy said.
![Naomi Kenealy, one of the hosts of the class, banters with a student. In the workshop, Naomi showed participants how to create an Ayurvedic-style late winter menu.](http://dailyorange.s3.amazonaws.com/wp-content/uploads/2024/02/14000223/LarsJendruschewitz_APE_CookingGallery_20240213_02.jpg)
Lars Jendruschewitz | Asst. Photo Editor / The Daily Orange
Naomi Kenealy, one of the hosts of the class, banters with a student. In the workshop, Naomi showed participants how to create an Ayurvedic-style late winter menu.
![Before the spices can be ground, they need to be heated up so that the moisture can be released, Brian said. Cumin was a main ingredient of the spice mix.](http://dailyorange.s3.amazonaws.com/wp-content/uploads/2024/02/14000233/LarsJendruschewitz_APE_CookingGallery_20240213_04.jpg)
Lars Jendruschewitz | Asst. Photo Editor / The Daily Orange
Before the spices can be ground, they need to be heated up so that the moisture can be released, Brian said. Cumin was a main ingredient of the spice mix.
![Brian roasts the spices while speaking with a student. Over the class, he included many anecdotes from over 20 years of experience in practicing Ayurvedic medicine.](http://dailyorange.s3.amazonaws.com/wp-content/uploads/2024/02/14000238/LarsJendruschewitz_APE_CookingGallery_20240213_05-scaled.jpg)
Lars Jendruschewitz | Asst. Photo Editor / The Daily Orange
Brian roasts the spices while speaking with a student. Over the class, he included many anecdotes from over 20 years of experience in practicing Ayurvedic medicine.
![Naomi explains her cooking process. At the beginning of the workshop, they prepared grinding bowls so students could hand grind their spice mix.](http://dailyorange.s3.amazonaws.com/wp-content/uploads/2024/02/14000211/LarsJendruschewitz_APE_CookingGallery_20240213_01-scaled.jpg)
Lars Jendruschewitz | Asst. Photo Editor / The Daily Orange
Naomi explains her cooking process. At the beginning of the workshop, they prepared grinding bowls so students could hand grind their spice mix.
![Creating the spice mix starts with hand-grinding three raw spices and then combining them with four pre-powdered spices. The mix can be used as a marinade or to spice up any dish, Naomi said.](http://dailyorange.s3.amazonaws.com/wp-content/uploads/2024/02/14000255/LarsJendruschewitz_APE_CookingGallery_20240213_09.jpg)
Lars Jendruschewitz | Asst. Photo Editor / The Daily Orange
Creating the spice mix starts with hand-grinding three raw spices and then combining them with four pre-powdered spices. The mix can be used as a marinade or to spice up any dish, Naomi said.
![The butternut squash was roasted in the oven before combined with basmati rice and lentils to create the butternut squash kitchari.](http://dailyorange.s3.amazonaws.com/wp-content/uploads/2024/02/14000242/LarsJendruschewitz_APE_CookingGallery_20240213_06.jpg)
Lars Jendruschewitz | Asst. Photo Editor / The Daily Orange
The butternut squash was roasted in the oven before combined with basmati rice and lentils to create the butternut squash kitchari.
![Naomi combines ingredients while preparing the kitchari.](http://dailyorange.s3.amazonaws.com/wp-content/uploads/2024/02/14000246/LarsJendruschewitz_APE_CookingGallery_20240213_07.jpg)
Lars Jendruschewitz | Asst. Photo Editor / The Daily Orange
Naomi combines ingredients while preparing the kitchari.
![Brian uses plum vinegar to salt the dish’s pumpkin seeds. The method acts as an alternative to using sodium-based products.](http://dailyorange.s3.amazonaws.com/wp-content/uploads/2024/02/14000251/LarsJendruschewitz_APE_CookingGallery_20240213_08-scaled.jpg)
Lars Jendruschewitz | Asst. Photo Editor / The Daily Orange
Brian uses plum vinegar to salt the dish’s pumpkin seeds. The method acts as an alternative to using sodium-based products.
![Brian starts the workshop with a three-minute meditation session for all participants. He said the meditation could be done in any position: lying down, sitting or standing.](http://dailyorange.s3.amazonaws.com/wp-content/uploads/2024/02/14000229/LarsJendruschewitz_APE_CookingGallery_20240213_03-scaled.jpg)
Lars Jendruschewitz | Asst. Photo Editor / The Daily Orange
Brian starts the workshop with a three-minute meditation session for all participants. He said the meditation could be done in any position: lying down, sitting or standing.
![After about 90 minutes of cooking, the class’ final dish of kitchari, apple chutney and a garden salad was ready.](http://dailyorange.s3.amazonaws.com/wp-content/uploads/2024/02/14000304/LarsJendruschewitz_APE_CookingGallery_20240213_11-scaled.jpg)
Lars Jendruschewitz | Asst. Photo Editor / The Daily Orange
After about 90 minutes of cooking, the class’ final dish of kitchari, apple chutney and a garden salad was ready.