In this workshop, we will create a balanced meal inspired by the principles of Ayurveda by incorporating balanced tastes and nutrients with plant-based ingredients. This workshop will include hands-on experience learning from chef Kaylee, a recipe booklet with the dishes we make, and a delicious fresh meal for lunch together. The meal is Asian inspired in cuisine with a flare of Indian spices to support digestion and flavor. All ingredients used will be 100% organic and vegan.

The Menu:
Mung Bean Cakes
Basil Mushroom Fried Rice
Roasted Cabbage & Carrots
Sweet Ginger Chili Glaze

Ticket: $40

The meals curated for our Ayurveda and Ashtanga Yoga Retreat served to bring our community together through nourishing, sattvic, delicious foods. As the chef for this retreat, Kaylee created these meals with inspiration from Ayurvedic principles and used plant-based, fresh, organic products. This retreat was in collaboration with yoga teacher Aura Reverol of Aura Ashtanga Yoga and Ayurvedic Doctor Dr. Manas Kshirsagar of Ayurvedic Healing. The menu was designed, thoughtfully tested, and provided in a recipe booklet for participants by the collaborative work of Kaylee, Aura, and Dr. Manas.

Cooking workshops at UC Santa Cruz were hosted to introduce college students to Ayurvedic, plant-based, balanced meals that are affordable and simple to prepare. As an Event Coordinator with the Food Systems Working Group and the Basic Needs center, Kaylee brought food as medicine into the essence of our community meals. Workshops ranged from cooking demonstrations for meals, teas, herbal medicine, and lectures on Ayurveda. Kaylee led dozens of cooking demonstrations for students and collaborated with local holistic healthcare practitioners to teach students more specifics about Ayurveda and herbal medicine. These workshops took place throughout the school year at UCSC from September 2024 through February 2026.