The Art of Seasonal Cooking (In-Person)

Spring is celebrated in Ayurveda as the rebirth season, a time when the body, mind, and spirit are offered an opportunity to be reborn into something new. After the dormant winter—a season likened to a quiet death—spring emerges as the fresh manifestation of what was stored and accumulated in the darker months. This season offers a beautiful clearing and clean slate: nature inspires us to start anew and release stagnation
 
Spring invites rest and reflection, and encourages giving the digestive system a gentle break by eating light, cleansing foods. Nature supports this with an abundance of cleansing foods such as leafy greens, dandelion, berries, and tender shoots—ingredients perfectly suited to this season’s needs.
 
Participants will explore practical techniques for cooking, cleansing and nourishment, learn why spring is ideal for transformation, and leave with recipes and tools that empower self-care while embracing everyday responsibilities.

Karuna Diedericks is a certified Ayurveda practitioner from the California College of Ayurveda, and trained in culinary medicine through Harvard Medical School. Her training allows her to bridge the gap between nutrition science and practical cooking skills. Karuna specializes in empowering individuals to take control of their health through home-cooking, mindful eating and lifestyle choices. At the Jung Center, she has been teaching cooking and nutrition classes, hosting special dinner events, and catering since 2018.

This program is being offered IN-PERSON only, and will NOT be recorded.

All times are CT. Please contact onlinelearning@junghouston.org with any questions.

Please register early. Programs with four or fewer participants are subject to cancellation, 48 hours prior to their start.

This program has a maximum of 15 participants. When this program reaches capacity, registration will close.