Need some fresh ideas for healthy summer drinks and desserts? 

Eating sweets during the hottest months of the year can help to alleviate high Pitta. The problem is, many sweets and recipes today call for refined sugars or have artificial ingredients. In the Simple Summer Desserts & Drinks class, Divya will teach you how to make healthy, cooling desserts like Strawberry Parfait, Creme Caramel, Coconut Laddoo, and more—all without the refined additives and blood sugar spikes.

The full menu for this class includes desserts and drinks that are sure to satisfy guests at your next potluck, party, or picnic. They can all be made ahead of time for ease of planning, and kids love them, too! 

Swap out hard-to-digest cold dairy (such as ice cream) with these Ayurvedic alternatives, and learn drink recipes that will cool, hydrate, and delightfully impress your family and friends. 

 

In the cooking class, you will learn:

  • Apply the Ayurvedic principles of summer cooking

  • Prepare delicious summer recipes that are quick and easy to make, with minimal or no cooking

  • Cultivate a state of balance internally, even in the heat

  • Utilize the healing benefits of ingredients used in each recipe

  • Decide which ingredients are best for YOU to stay balanced in the summer

Menu

Strawberry Parfait

Creme Caramel 

Coconut Laddoo 

Ayurvedic Electrolyte Drink 

Saffron Rose Tea 

Butterfly Pea-Sandalwood Drink

THESE ARE ALL GLUTEN-FREE RECIPES WITH VEGAN OPTIONS

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Registration

Regular price: $75

Early-Bird price: $49

*The Early Bird discount is available until Friday, July 11th

Date

Thursday, July 17th

4:00 - 6:00 pm ET

Online Class, hosted on Zoom

 
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About the Teacher

 
 
Faculty
Divya Alter
Divya Alter

Ayurvedic Chef, Educator & Co-Founder of Bhagavat Life and Divya’s Kitchen

Divya Alter is an Ayurvedic chef, educator, and co-founder of Bhagavat Life and Divya’s Kitchen, an Ayurvedic restaurant in Manhattan.

With over 35 years of experience studying, practicing, and teaching vegetarian cooking and Ayurveda, Divya brings a deeply rooted and integrative approach to food and healing.

Her work is centered on the principle of food as medicine—using ingredients, cooking methods, and food combinations to support digestion, restore balance, and promote overall well-being. She bridges traditional wisdom with modern life, making Ayurveda practical, accessible, and relevant through everyday cooking.

Divya is the author of two cookbooks, What to Eat for How You Feel and Joy of Balance, and the creator of the nation’s first Ayurvedic Nutrition and Culinary Training.

Rich LaMarita
Rich LaMarita

Ayurvedic Practitioner, Chef & Educator

Richard LaMarita is a twenty-five year chef-instructor for the world-renowned plant-based culinary program at the Natural Gourmet Institute in New York City. Among his famed vegetarian and vegan cooking, he specializes in Indian, Italian, and Ayurvedic cuisine. He is a graduate of the Institute of Culinary Education in New York City, having completed the Culinary Arts and Culinary Management Program in 2004. He also studied with Vedic and Ayurvedic master Maharishi Mahesh Yogi. For thirty-five years, Richard has been a practitioner and teacher of Ayurveda, and he has led seminars throughout the US, Europe, and Asia, including topics such as the Ayurvedic diet, cooking, yoga, and meditation.

 
 
 
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