Balance in life has two essential dimensions: growth in consciousness through the TM and TM-Sidhis programs, and the care, purification, and strengthening of our body through Ayurveda. These two approaches complement each other: one inward-facing, the other outward-facing.
In Ayurveda, few areas are more important than our relationship with food. Upwards of 80% of illnesses originate in the gut, so strong, healthy digestion is key to good health.
In this presentation, Chef Richard LaMarita will explore the role of Agni. This digestive fire transforms food into a nutritive fluid called rasa, which nourishes every tissue and cell in the body.
Chef Richard will also offer practical guidance for choosing and combining foods in harmony with natural law. Topics will include Astavidha Aharatam, the eight dietary factors for proper eating, and Viruddha Ahara, the 18 categories of food incompatibility.
Richard LaMarita is a chef, culinary instructor, Ayurvedic educator, and Transcendental Meditation teacher, and is a graduate of the master’s program in Maharishi Ayurveda and Integrative Medicine at Maharishi International University.
For 25 years, he served as Chief Instructor at the Natural Gourmet Institute in New York City, where he introduced Ayurvedic cooking in the mid-1990s. He has worked with numerous well-known chefs and restaurants in New York City, where he currently teaches at the Institute of Culinary Education, specializing in vegan, vegetarian, Indian, Italian, and Ayurvedic cuisine.
Discover how any cuisine can become more delicious, nourishing, and life-supporting.