Yoga Vacation Program
January 26 — 28, 2024

Cooking as a Path to Awakening

Daily Meals for Balance and Bliss

Divya Alter

Food shapes every part of us–our health, the way we look, and especially how we feel.

Does the food you eat improve or impair your overall health? Does it support your spiritual practice and higher consciousness?

According to Ayurveda, the food that best supports our wellbeing is homemade with intention and love. We all want to eat this “best food,” but cooking fresh every day can be challenging, especially when life is so full with the responsibilities of family and career.

Join Divya Alter to find a different, more enjoyable way of cooking at home: a way to transform what may be a stressful chore to a joyful expression of service and gratitude. When you cook with the sense of connectedness to the Creator, nature, and everyone around you, you will experience the essence of yoga. By bringing yoga into your kitchen and mindfully preparing sattvic meals, culinary art becomes a path to spiritual awakening—your creative way to commune with divinity and humanity through food.

Learn how to meal plan, efficiently and mindfully prepare plant-based meals that burst with flavor and vitality, and bless and honor your food. Whether or not the kitchen is familiar and comfortable grounds for you, these teachings will give you insights and inspirations to prepare nourishing, healthful meals daily—even amidst a busy schedule.

Offered as 2 satsangs and 2 workshops (subject to change).

The presentations associated with this Yoga Vacation Program begin with an 8pm satsang on the first day of the program and conclude with a 90-minute noon workshop on the last day of the program.  Click here to read more about the Yoga Vacation Program details and view the ashram schedule for yoga classes and meals during your stay. We suggest you arrive at least one day prior to the start of your program for the optimal experience.


Divya Alter is a certified nutritional consultant, educator, and chef in the Shaka Vansiya Ayurveda tradition. In 2016 Alter and her husband Prentiss founded Divya’s Kitchen, a plant-based restaurant in New York City that reimagines classic dishes through an Ayurvedic lens. Divya’s brand has since expanded to include a line of plant-based retail food products and educational videos. Alter is also the co-founder of Bhagavat Life, a nonprofit culinary school that offers cooking classes and an Ayurvedic chef certification program. Alter is the author of What to Eat for How You Feel: The New Ayurvedic Kitchen and Joy of Balance: An Ayurvedic Guide to Cooking with Healing Ingredients.



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