This program is being offered virtually through Zoom. In order to participate and receive the Zoom link, register by clicking the RSVP button above or by emailing programs@smithcenter.org

with Chef Cathryn Pethick

Soothe Seasonal Change with a Harvest Feast! An Ayurvedic Approach to Autumn:

Balancing Vata: As summer’s heat and humidity fade, Vata’s transition arises with autumn; it’s qualities of cool, dry, windy, rough, mobile and subtle begin to rule the days. The air is so clear, leaves swirl, their colors rich and mellow.

Our autumn menu balances this season of Vata dosha with the richness of sweet roots, vivid late season leafy greens, earthy lentils, and sweet, astringent tree fruits. Rich soups, stews and warming spices soothe our senses, encourage us to pause and savor the tastes, scents and sights of beautiful autumn. What looks, smells and tastes like autumn to you? Roasting squashes, apples, plums; rich lentil soups; the perfume of pumpkin bread just out of the oven, redolent with cinnamon, cardamom, ginger…Join the Feast! Recipes will be shared, and we will look in depth at our best practices for soothing this transition into Vata-dominant season.

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About Cathryn Pethick

Cathryn Pethick, AA, AYS, C-IAYT is a certified yoga therapist and teacher, Ayurveda specialist, and professional chef- whole foods cooking and nutrition instructor. She shares those skills with private clients through her own Well-Being, founded in 2012, and is on staff with Maryland University of Integrative Health’s Masters in Nutrition degree program. At Smith Center, Cathryn teaches cooking and nutrition classes, gentle yoga, and contributes to Smith Center’s wonderful  integrative cancer support retreats as chef and yoga therapist. She has decades of experience in diverse culinary settings, practicing/teaching yoga from a therapeutic perspective, meditation, and the study of Ayurveda, diverse spiritual  and philosophical traditions, and Oriental healing/martial arts. Cathryn shares the intention of nourishing well-being for us individually and as a collective with yoga, meditation and food-as-medicine, by cultivating the healing power of balance, optimal nutrition that supports our vitality, and compassionate presence that nurtures us all.

This program is being offered virtually through Zoom. In order to participate and receive the Zoom link, register by clicking the RSVP button above or by emailing programs@smithcenter.org

with Chef Kara Garrett

Join Chef Kara for an informative and interactive hour where she will bring beautiful fall produce into your kitchen.

As the temperature cools off, our bodies crave warm, nourishing foods and we still have access to a bounty of wonderful produce growing in the region. Soups & stews are perfect make-ahead meals to sustain you for the week or to freeze for quick, healthy meals with minimal planning.

Chef Kara will share her favorite one-pot, easy-to-prepare meals packed full of cancer-fighting nutrition. She will demonstrate helpful cooking tips & techniques for these easy recipes to expand your culinary expertise.

Menu items will include Italian Mushroom Barley Soup, Moroccan Chickpea & Sweet Potato Stew and a bonus quick & easy sweet treat! 

 

This is an interactive class and you are welcome to simply watch for new ideas or to choose which of the items you would like to prepare along with Chef Kara.

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Shopping List

Menu Items:

Dark Chocolate Tofu Mousse

Fall Mushroom & Barley Soup

Moroccan Sweet Potato & Chickpea Stew

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About Chef Kara Garrett

Kara is a health-supportive chef based in Washington, DC. Following her breast cancer diagnosis in 2013, she embraced the challenge of finding a balance between her foodie lifestyle and eating well with cancer. She has adopted a flexible diet plan that focuses on plant-based, sustainable whole foods, but does not restrict indulgences of things she loves. She is passionate about working with others to encourage healthier food choices that energize the body and the soul.

Kara graduated in August 2017 from the Chef Training Program at Natural Gourmet Institute in NYC and spent one month as the sous chef at The Ananda Ashram Yoga Society of New York in Monroe, NY. She is currently enrolled in the Developing Healthy Communities: Nutrition, Behavior, and Physical Activity graduate program at Tufts University Friedman School of Nutrition Science and Policy.