Ayurvedic Nutrition and Culinary Training (ANACT)

Presented by Bhagavat Life


Overview | Faculty | Course Outline | Tuition & Enrollment

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The Ayurvedic Nutrition and Culinary Training (ANACT) is the first of its kind in North America. Now you have the rare opportunity to learn how to cook with simple but specific techniques and ingredients to create delicious meals with tangible healing benefits for the body and mind.


This 250-hour training is suitable for certified Ayurvedic consultants and practitioners, yoga instructors, health chefs, and anyone who wants to learn how to cook and eat according to the principles of Ayurveda. The course includes 11 weekend training sessions, over the course of seven months along with remote learning. See course format and outline below for details.


Students will enjoy the advantages of smaller class size and learning hands-on from SV Ayurveda practitioners, and professionals in culinary arts. The program is vegetarian (no meat, fish, eggs), and it will also accommodate students with dairy-free needs.


The training includes 150 hours of hands-on cooking and 200 hours of face-to-face learning. Lunch meals and sometimes dinners are also included with each training day.


In the ANACT program students will:

  • Learn the basics of SV Ayurveda theory as described in the ancient texts and as it particularly relates to food and healing in our day and age
  • Identify ingredients according to their biochemical and bio-qualitative properties
  • Understand the dosha-balancing properties of foods and spices based on their taste, potency, post-digestive effect, and unique healing benefits
  • Learn the subtleties of making, preserving, and using various herbs and spices in cooking
  • Learn Ayurvedic food compatibility and practice it in menu planning
  • Become expert in menu planning, food costing, and sourcing
  • Gain knowledge and confidence in the correct use of kitchen equipment and procedures
  • Learn a variety of skills and techniques to prepare prana-rich food
  • Gain high proficiency with knife skills
  • Learn how to prepare many traditional Ayurvedic recipes
  • Learn to adapt and transform everyday dishes, and other styles of cuisine, into health-supportive Ayurvedic meals
  • Learn how to cook Ayurvedic food for people with illness
  • Be informed of the current trends in ‘healthy eating’ with their relative strengths and weaknesses
  • Become connected with the source of real food through farm and market visits
  • Gain perspective of the spiritual aspects of cooking and consciousness
  • Become trained in how to facilitate cooking classes
  • Practice plating designs
  • Learn how to plan and host dining events
  • Be trained in volume cooking and catering
  • Apply eco-friendly principles to setting up and running a kitchen


Join us for a comprehensive, life-changing culinary experience!



Overview | Faculty | Course Outline | Tuition & Enrollment


The program is taught and directed by Divya Alter, who will be accompanied by several other teachers: The complete faculty is listed here:


Divya Alter

Divya Alter is the Co-Founder & Director of Ayurvedic Health & Culinary Arts at Bhagavat Life. She has been teaching Ayurvedic vegetarian cooking in New York City since 2009 and is a regular faculty at the New York Open Center. Divya has cooked in yoga ashrams and temples in India, Europe and the U.S. for 25 years. Her cooking practice began in her mid-twenties when she moved to India, where for five years she studied yoga, philosophy, and Sanskrit at the Vrindavan Institute for Higher Education. She is a student of Dr. Vaidya R.K. Mishra and is certified by him to do Ayurvedic pulse readings. She has a forthcoming Ayurvedic cookbook, to be published by Rizzoli International.

Milena B  W Milena Takvorian Mishra, PhD. 

Milena Takvorian-Mishra holds an inter-disciplinary PhD from Columbia University (2005) but has been an avid student and researcher of Vedic sciences and Sanskrit since 1986.  In 2003 she and Vaidya R.K. Mishra established Shaka Vansiya ayurvedic companies for education and pranic formulations.  She has organized numerous ayurvedic conferences, co-authored articles and videos with Vaidya and remains devoted to the dissemination of SV Ayurveda .  She currently runs the Prana Center in Chatsworth CA.  For more information visit 

Dr. Teitellbaum

Dr. Marianne Teitelbaum has more than 32 years of experience as a wellness physician, in the field of Chiropractic and Ayurveda. She has studied under Dr. Vaidya R.K. Mishra, one-on-one, for the past 13 years. Dr. Mishra has taught her how to treat diseases using herbal formulations, single herbs, transdermal and marma therapies, each specific to a persons needs. In particular, she has helped hundreds of individual clients to adjust their diets and develop personal Ayurvedic cooking practices to support healing and optimal health.

Lisa Berry

Lisa Berry has been a food entrepreneur & consultant for over 20 years. Specializing in vegan and vegetarian food work, she has held every job title and worked in every role from hostess to chef to owner, and in all styles of food business, from private chef & catering to fast-casual cafés and fine dining, all over the United States. She has special expertise in creating organizlational systems for food operations, that are both high performing and sustainable. In particular, she is passionate about supporting mission-driven food work connected to health, consciousness and Permaculture design.

Emilie Berner

Emilie has dedicated her life to understanding the connections between people and food, and supporting people to live vibrantly. She is a graduate of the Natural Gourmet Institute for Health and Culinary Arts and received her M.S. in Food Studies from NYU. Emilie has spent extensive time working in food projects in France, and has worked at a number of restaurants that emphasize conscious cooking such as Mas Farmhouse, Ellary’s Greens, The Omega Institute, The Garden in Newburg NY, and the Yala Collective in Tuscany. Emilie has applied her penchant for teaching culinary arts as faculty for The Edible Schoolyard, The Sylvia Center, Further Food and Bhagavat Life.

Ellen Scordato

Ellen Scordato is a partner in Stonesong, a literary agency and book production company that has published a wide range of bestselling and award-winning cookbooks: The Smitten Kitchen Cookbook (New York Times bestseller), Cook for Your Life (2016 James Beard Award finalist), The Forest Feast (bestseller), Hell's Kitchen Cookbook, The Bulletproof Diet Cookbook, Love & Lemons (PW best cookbooks of 2016), Tasting Rome, Bowl, and dozens more. A former adjunct faculty member at the New School for 12+ years, where she taught copyediting and grammar, she currently works with authors on manuscript development and holds workshops on writing and recipes several times a year.


Overview | Faculty | Course Outline | Tuition & Enrollment

ANACT Course Outline



We will begin Saturday January 13th, 2018 and the closing session and graduation will be on June 23rd, 2018. There are 11 total onsite training weekends spanning 6 months, according to the schedule below. Please review the schedule and course outline below.  The dates of each onsite training and the course outline are listed below each module heading (4 modules total). Between onsite training sessions there will be a small amount of reading and homework, about 2-4 hrs of homework per week.



January 13-14 & January 27-28 

  • Introduction to SV Ayurveda
  • Ayurvedic physiology
  • Criteria for ingredients selection and storage: Identification and classification of their biochemical and bio-qualitative properties
  • Herbs and spices and Ayurvedic cooking
  • Foods and common dietary mistakes that make us sick
  • Ayurvedic principles of compatible and contradictory foods
  • Menu planning and food costing
  • Converting modern recipes into Ayurvedic recipes
  • Healthy eating habits and digestion
  • Cooking for people with illness
  • Spiritual aspects of cooking and consciousness
  • Yoga and Ayurveda
  • Sourcing
  • Cooking as an occupation
  • Sanitation
  • Qualities of a great cook
  • Organization, time management, team work



February 10-11, March 10-11 & 24-25, April 7-8 & 21-22

  • Equipment
  • Measurement conversions
  • Knife skills
  • Cooking techniques
  • Food preservation
  • Recipes: stocks and sauces, salads, vegetables, grains, soups, beverages, cleansing dishes, desserts, homemade dairy products, digestive aids, accompaniments
  • Recipe adaptation
  • New recipe creation



May 5-6

  • The art of teaching
  • How to plan a cooking class
  • Cooking class preparation and set up
  • Presentation skills
  • Supporting students one-on-one
  • Live practice, feedback, and skill development



May 19-20 & June 9-10
  • Menu and plating design
  • Setting the table
  • Planning and hosting a dining event
  • The virtuous cycle of enlightened hospitality
  • Buffet set up and management
  • Volume cooking and catering

Assessment & Review will also happen on June 9-10, 2018

June 23, 2018 - Graduation

*Generally, each training day will be from 9am to 6pm, with a 60-minute lunch break.


    ANACT Bottom-1


    Overview | Faculty | Course Outline | Tuition & Enrollment


    Tuition Fee

    - Single Payment  - $7950

    - Payment Plan - $3810 down and six $690 payments ocurring once every 30 days thereafter.  

    The tuition fee covers

    • All instruction in the above modules, both onsite and remote.
    • Application fee, uniform, tool kit, books, and supplies.
    • All meals and groceries during the training.
    • "Family meal”(some weekend nights of Modules 2, 3, 4)
    • Student skills workshops in key areas such knife work


    Enrollment limited to 15 people

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