October 4 Kitchari/Ritucharya = Seasonal Regimen
October 11 Vegetarian Split Pea with Buckwheat Bread/Swasthya = Wellness
October 18 No Class - OI Film Fest Volunteer Gig
October 25 - Black Bean Soup w Corn Bread/Ahara = Inputs
November 1 - Arikara Beans on Toast/Agni = Digestive Fire
November 8 Winter Squash
November 15 Lum Beef Chili with Red Beans
More classes to come in 2027 when Houlme reopens for the season
Think of it as a cooking class/Ayurveda class mashup. Learn the ancient healing wisdom of Ayurveda while creating easy to prepare dishes from SOUL food ==> Seasonal Organic Unprocessed and Local.
Vibrant vegetables and herbs straight from the WOW Farm transformed into tasty, nutritious meals. Learn about Ayurveda, cook and enjoy seasonal farm fresh vegetables and meet others seeking wellness.
July 26th - we will make ghee while learning the many healing properties of this amazing food. Although not from the farm, ghee is essential in almost all dishes we will prepare and vital in Ayurveda. You will leave with wisdom and a golden jar of goodness.
August 2nd - Fabulous Fava! You’ll learn about this amazing bean from the farm as a resilient PNW crop to the table as a high protein meal. We will prepare fava multiple ways while learning golden nuggets of Ayurveda, the science of life!
Aug 9th - Rainbow Mackerel! We will transform tinned fish, an inexpensive (or at least it used to be!) and shelf stable survival food into a vegetable filled, nourishing and tasty feast.
August 16th - Lum Beef. We will learn ways to make this generally heavy to digest food easier to assimilate and incorporate lots of veggies from the farm.
August 30th - No Class - Harvest Time
Sept 6th - Split Pea Soup - This vegetarian soup’s peas are not from the farm but purchased in bulk, USA grown organic split peas, a high protein, long-term storage food. The garlic, onions, thyme and potato will be from the farm. We will discuss wellness as defined by Ayurveda: Swasthya.
Sept 13th No Class
Sept 20 - Beautiful Beans - Agni - Veg Bean Cassoulet - We will learn the concept of agni (digestive fire) over a big pot of cassoulet. We’ll chat about the myriad benefits of growing and eating beans. The beautiful bean for tonight’s class will be the Arikara bean. It was carried by Lewis & Clark across America and grown by Thomas Jefferson at Monticello for good reason. Learn about this super tasty bean and cook up a big pot of goodness to eat with buckwheat bread. Leave with wisdom and a few seeds to start your own Arikara bean patch.
August 23rd - Another opportunity to learn to make ghee while hearing the many healing properties of this amazing food. Although not from the farm, ghee is essential in almost all dishes we will prepare and vital in Ayurveda. You will leave with wisdom and a golden jar of goodness.
Sept 27 Ritucharya - Seasonal Regimen - With every change of season Ayurveda recommends a change to your diet and lifestyle. As we segue from summer to fall, we must align to the new season. We will learn how make this transition easier for our bodies while learning how to make kitchari incorporating mung beans, basmati rice and seasonal herbs and veggies from the farm.
October 4th - Black Beans with Rutabaga atop Cornbread - We will discuss the miracle bean while preparing black beans with rutabaga, a powerhouse root. We will also grind flint corn to make corn bread with corn, another high nutrient food and resilient crop.
More dates to be announced as the fall nears, but feel free to make requests:
Roots and Soups - rutabaga, parsnips, Chioggia beets, carrots, winter squash garlic, onions, turnips so much goodness coming out of the garden in the fall
Still have questions? Reach out anytime. If you’re feeling ready, go ahead and register for a class.
Your Questions, Answered-
Getting started is simple. Reach out through our contact form —we’ll walk you through the next steps and answer any questions along the way.
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Jule is a lifelong learner of Ayurveda as well as grower of vibrant fruits and vegetables.
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You can reach me anytime email. I aim to respond quickly—usually within one business day.
“I loved last night’s class! What a great way to meet new friends! I am most grateful!”
What to Expect-
We will gather in the comfort of the restaurant Houlme. The open kitchen allows us the space to work and watch as a group.
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Connection is a core part of the process. You’ll learn just as much from the group as from the content itself.
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Led by Jule, who holds an Ayurveda Wellness Counselor certificate from Kerala Ayurveda Academy and has been studying directly from the Ashtanga Hridayam with Dr Jayaranjan Kodikannath for the past 9 years.
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Gather around not only to watch but to fully engage in the process of meal creation.
