Lars Jendruschewitz | Asst. Photo Editor / The Daily Orange

The spice blend that attendees made includes seven different Ayurvedic spices for the late winter season, which lasts from mid-January to mid-March. In Ayurvedic medicine, the year is divided into six seasons and each season requires a different nutrition style, guest chef Brian Kenealy said.

Lars Jendruschewitz | Asst. Photo Editor / The Daily Orange

Naomi Kenealy, one of the hosts of the class, banters with a student. In the workshop, Naomi showed participants how to create an Ayurvedic-style late winter menu.

Lars Jendruschewitz | Asst. Photo Editor / The Daily Orange

Before the spices can be ground, they need to be heated up so that the moisture can be released, Brian said. Cumin was a main ingredient of the spice mix.

Lars Jendruschewitz | Asst. Photo Editor / The Daily Orange

Brian roasts the spices while speaking with a student. Over the class, he included many anecdotes from over 20 years of experience in practicing Ayurvedic medicine.

Lars Jendruschewitz | Asst. Photo Editor / The Daily Orange

Naomi explains her cooking process. At the beginning of the workshop, they prepared grinding bowls so students could hand grind their spice mix.

Lars Jendruschewitz | Asst. Photo Editor / The Daily Orange

Creating the spice mix starts with hand-grinding three raw spices and then combining them with four pre-powdered spices. The mix can be used as a marinade or to spice up any dish, Naomi said.

Lars Jendruschewitz | Asst. Photo Editor / The Daily Orange

The butternut squash was roasted in the oven before combined with basmati rice and lentils to create the butternut squash kitchari.

Lars Jendruschewitz | Asst. Photo Editor / The Daily Orange

Naomi combines ingredients while preparing the kitchari.

Lars Jendruschewitz | Asst. Photo Editor / The Daily Orange

Brian uses plum vinegar to salt the dish’s pumpkin seeds. The method acts as an alternative to using sodium-based products.

Lars Jendruschewitz | Asst. Photo Editor / The Daily Orange

Brian starts the workshop with a three-minute meditation session for all participants. He said the meditation could be done in any position: lying down, sitting or standing.

Lars Jendruschewitz | Asst. Photo Editor / The Daily Orange

After about 90 minutes of cooking, the class’ final dish of kitchari, apple chutney and a garden salad was ready.