Cooking with Pulses

Arrive in time for a light lunch and we’ll be cooking, snacking and learning through the afternoon.

In the workshop:

the latest in pulse nutrition (and the protein synergistic effect with grains – or not!!)
why pulses are good for the soil, the planet and your gut biome
taste testing fresh cooked vs tinned
the kinds of pulses and where they come from
aromatics and their key role in digestibility
how to cook pulses
compassionate eating

We’ll make three dishes to practice with different spicings to apply to other dishes, a chutney and a something sweet.

Take a goody bag away with three key ingredients to re-create pulstatstic dishes for your family and friends.

Vegan food at VG

Tasty, nutritious vegan food is part of the offer here at Viveka Gardens Retreat Place. Every week here at Viveka Gardens students share a pulse-based souper soulfood soup after classes. Summer retreats of rest and restoration are underpinned by grounding, home-cooked meals.

It’s so great that pulses – beans and lentils – are finally becoming accepted and celebrated in the UK. Today’s workshop is a fun and easy way to be more confident with cooking, eating and even growing them.

What to bring:

notebook and pen
apron
hair tie/clip if you have long hair
warm layers and a coat to go outside
indoor shoes/slippers no outdoor shoes, please, ideally rubber soled and definitely toe covered

We’ll be in the kitchen and dining room for the workshop, and a short trip to the over-wintering kitchen garden for a mini-tour and a bit of fresh air.

A bit more about me and pulses

I’ve been a bean keenie for more than 15 years, delighting in growing different varieties at my allotment and in community projects, and since before then understanding how to use dhals through cooking in ashrams. Not only are pulses really great for health, fantastic for soils and the environment, but they are also key in a compassionate diet.

In 2016 the FAO (Food and Agriculture Organisation, part of the UN) launched this global pulse awareness day, and we have so much to learn from cultures around the world about spicing to make delicious food that is easy to digest.

Reviews from the How to Cook for your Dosha Workshop

Very enjoyable day, well-organised and lots of healthy recipes. It was fun to cook with others. Thank you. I, Bideford

The day was so well prepared which meant we were all focused and fell into sharing the experience from the moment we met in the kitchen. Beautiful combinations of ingredients, delicious result! Thank you, S, Black Dog

‘A fabulous day with Fiona learning how to cook for your dosha. It’s something I’ve wanted to focus on for a while and the day enabled a thorough immersion in her way of eating. I was with an interesting and inspiring group and we got to sit down and eat our dishes at the end. Highly recommended for anyone who needs some time out or a reminder of how to be kinder to their body.’ L, Teignmouth

‘A beautiful retreat space in the heart of mid Devon countryside. Inside & the land is peaceful and rejuvenating! I attended the Cooking for your Dosha workshop and loved the food we prepared. Skilful and well paced guidance from Fiona throughout the day with great company. Highly recommended.’ M, South Molton