Cook with the principles of Chinese medicine — food as nourishment, season by season.
Each class translates Traditional Chinese Medicine into the kitchen: seasonal, balancing dishes made to nourish according to your constitution and the time of year. Menus change with the seasons — here is a taste of a past class.
Winter Wellness Breakfast
As the winter chill deepens, Traditional Chinese Medicine teaches us to nourish our bodies with warming, nutrient-rich foods that support our energy and vitality. This cozy, hands-on class guided students through three beautifully balanced breakfasts designed to fortify through the coldest season.
In this 2-hour workshop, you cook & enjoy three winter-specific recipes:
High-Protein Multigrain Chicken Congee
A savory, deeply nourishing porridge that combines easily digestible grains with lean protein to build strength and sustain energy throughout the day.
Black Sesame Mulberry Soy Milk Latte
A rich, dairy-free drink that blends the nourishing properties of black sesame with blood-nourishing mulberry — perfect for supporting vitality.
Warming Ginseng Tea
A simple yet powerful herbal tea to stoke your digestive fire and enhance your morning warmth and focus.
Menus rotate with the season — each class brings new recipes.
Tea Masterclass
A guided journey through tea's history and culture, the six major categories and how to tell them apart, and the art of brewing — with a live tea ceremony and a guided tasting.
Cycle Care
In Traditional Chinese Medicine, the menstrual cycle is supported by nourishing Blood, warming the womb, and gently moving qi. This menu does all three with mild, food-grade ingredients — no strong herbs.
Silkie Chicken Soup with Red Dates & Goji
Silkie (black) chicken is the classic women's tonic in TCM, prized for nourishing Blood and qi — slow-simmered with red dates and goji into a gentle, deeply restorative broth.
Black Sesame, Walnut & Red Date Congee
Dark, essence-rich foods that replenish Blood and Kidney essence — the traditional way to restore after the bleed.
Ginger & Brown Sugar Tea with Hawthorn
Warms the womb and gently moves blood to ease cramps — the go-to home remedy during menstruation.
Shared as TCM culinary tradition — please check with a practitioner for individual needs, especially during pregnancy.
Spring Awakening
Spring is the Liver / Wood season in TCM. After a heavy winter, the focus turns to gently moving qi and easing stagnation with lightly pungent and sour foods.
Chinese Chive Pancakes (韭菜煎饼)
Pan-fried pancakes of Chinese chives — pungent and warming, traditionally used to move Liver qi and lift the body out of winter.
Red Date & Black Wood Ear Soup (红枣黑木耳汤)
A gentle blood-nourishing tonic — wood ear and red dates simmered together to build Blood and anchor the Liver.
Goji–Chrysanthemum Tea (枸杞菊花茶)
The classic pairing to cool the Liver and soothe tired, dry eyes.
Summer Cooling
Summer is the Heart / Fire season in TCM. The aim is to clear heat, calm the spirit, and stay hydrated with cooling, lightly bitter foods.
Mung Bean & Lily Bulb Soup (绿豆百合汤)
The classic summer heat-clearer — cooling, hydrating, and gently calming to the spirit.
Bitter Melon with Egg (苦瓜炒蛋)
A simple, beloved summer stir-fry; the bitter flavor settles Heart fire.
Sour Plum Drink (酸梅汤)
The iconic sour-sweet cooler — quenches thirst and clears summer heat.