Ayurveda and Culinary Medicine for Sustainable Health
Everyday practices to care for your health, cook with the seasons, and waste less food
A 2-Part Online Workshop with Dr. Robert Graham and Chef Richard LaMarita
December 12–13, 2026 | 10 a.m.–1 p.m. ET
6 Hours of Live Instruction | Early bird: $99 through December 5 · Regular: $125
✔ Includes recipe handouts and workshop recordings
It’s 6:30 p.m. You’re tired, and you haven’t planned dinner.
What would make it easier to cook something nourishing tonight? Maybe it’s knowing what to make with the vegetables you already have, or having one simple meal you can count on when the day gets away from you.
In this two-part workshop, physician and chef Dr. Robert Graham and Ayurvedic chef Rich LaMarita bring together Ayurveda and culinary medicine to explore how we can care for our health through the choices we make every day. On Saturday, we’ll look at preventive care at home, with food at the center. On Sunday, we’ll put those ideas into practice by cooking a seasonal vegetarian meal and learning how to make the most of the ingredients we buy.
Who Is This Workshop For?
This workshop is for you if you’d like to:
Cook nourishing meals more often, even on busy days
Feel more confident and at ease in the kitchen
Make better use of the food you buy and waste less
Bring Ayurvedic principles into your cooking or build on what you already practice
We welcome anyone new to Ayurveda, as well as Ayurveda students, culinary professionals, and health practitioners.
No prior knowledge of Ayurveda is required.
What You’ll Learn
Part 1:
What Does Preventive Care Look Like at Home?
December 12, 2026, 10 a.m.–1 p.m. ET with Dr. Robert Graham, MD, MPH
What would health care look like if it started in your kitchen?
Join Dr. Rob to explore how Ayurveda, modern nutrition, and culinary medicine can help you build everyday habits that support your health over time.
Explore how food, sleep, movement, and stress shape your long-term health.
Learn how eating with the seasons, finding a daily rhythm, and noticing how you feel after meals can guide your choices.
Identify one thing that gets in the way of cooking or eating well, whether dinner feels rushed or the vegetables you buy go unused.
Design a simple one-week experiment to try one change that fits your life.
Part 2:
A More Sustainable Kitchen
December 13, 2026, 10 a.m.–1 p.m. ET
Led by Chef Rich LaMarita, with Dr. Robert Graham assisting
In this live cooking demonstration, Chef Rich will prepare a complete seasonal vegetarian meal of three to four dishes, with Dr. Rob assisting in the kitchen. Part of the fun will be watching two good friends and exceptional professionals cook side by side, especially since Chef Rich was Dr. Rob’s culinary teacher!
Learn to choose ingredients that suit the season and your budget.
Learn basic knife skills for prepping the vegetables on the menu.
See how to make simple substitutions with what you already have on hand.
Discover ways to use more of each vegetable and plan portions to reduce food waste.
Take home a guide to adapt the meal to what’s in season where you live, what’s in your pantry, and how much time you have on a busy evening.
Menu to be announced soon.
What You’ll Take Away
A practical understanding of how food and daily habits can support preventive care
Fresh inspiration to make nourishing yourself a regular part of caring for your long-term health
A one-week experiment tailored to a challenge you face at home
A complete seasonal vegetarian meal you can bring into your weekly rotation
Ways to make better use of the food you buy, plus a guide for adapting the meal to your season, budget, and household
Join Us
Give yourself, or someone you love, an early holiday gift: a weekend of learning about everyday health, watching two friends cook a seasonal meal, and finding fresh inspiration to eat well in the new year.
Early Bird Price: $99 (through December 5, 2026)
Regular Price: $125
✔ Includes 6 hours of learning time, recipe handouts and workshop recordings
About the Presenters
Dr. Robert Graham, MD, MPH
Known as “Dr. Rob the Chef,” Robert Graham is a physician and professional chef who is board-certified in internal and integrative medicine. He earned a Master of Public Health from Harvard, completed three fellowships at Harvard Medical School, and went on to train as a chef at the Natural Gourmet Institute under Chef Rich LaMarita.
He founded FRESH Med in New York City around five pillars of well-being: food, relaxation, exercise, sleep, and happiness. Through his former culinary medicine program, Fare Wellness, he has taught more than 500 health professionals, including physicians, to cook. He also created Victory Greens, an organic hospital rooftop garden, and has spoken at TEDxManhattan. He is a member of the ANACT faculty.
Chef Richard LaMarita
Chef Rich has taught cooking for more than 35 years, first at the Natural Gourmet Institute and now at the Institute of Culinary Education, where he teaches plant-based culinary arts. A longtime practitioner and teacher of Ayurveda, he holds a master’s degree in Maharishi Ayurveda and Integrative Medicine from Maharishi International University. His culinary experience includes working with Chef Floyd Cardoz at Tabla, cooking as a private Ayurvedic chef in Manhattan and the Hamptons, and cooking in an ashram kitchen in the Himalayas. He is a member of the ANACT faculty.