Vegetarian Cooking Classes

Each cooking class of Radha’s Kitchen offers up a plethora of culinary ideas, an examination of style and innovation in preparing gourmet dishes, and new techniques, for the beginner and amateur cook alike. Our cooking classes are vegetarian, vegan and raw – a braiding together of the three healthiest patterns of eating.

Our online kitchen staff will constantly update this Cooking Class page with upcoming events. Feel free to email us or call (506) 2288-3294 for additional information regarding our culinary services. Namaste.


“Hobbit a Second Breakfast?!”

Polenta Corn Meal wth Cilantro

Raw, Alkaline, Vegan, and Vegetarian Mid-Day Meals from Around Middle Earth

Our Breakfast class is one of the most popular we offer at Frodo and Radha’s kitchen. Now, in honor of all you Hobbits out there in the Shire of Costa Rica, we are offering a class in the favorite meal of all Hobbits: Second Breakfast! (Of course, all you elves and gnomes are welcome, too, and you can think of this as a brunch, or even lunch, class. Humans would even make dinners out of these recipes! But don’t tell the Hobbits that, so they won’t use their ring of power to make themselves invisible…)

And since Gandalf will soon be moving us to the Misty Mountains, this may be our last cooking class here at the Bag End institute. Of course, even more magical cooking classes will be offered at our new home near Rivendell, at the Arunachala Ashram. But you will have to get past the Orcs of Cerro de Mordor, to get there!

Now, as to this extraordinary class in gustatory satisfaction, it will include everything but vegan roast mutton! You will be able to cook the second breakfast of champions, with enough energy boost to leap over the great wall of Gondor! But if you are of the more sedentary variety of halflings, like us, you will appreciate the feeling of wholesome fullness that these ancient recipes from all parts of Middle Earth will give you. Let’s face it: After that first strong cup of morning miruvore and lembas has worn off, it’s the second breakfast that keeps you sustained and topped up with fuel to hold you the entire day (or at least until first lunch).

In this class, we will master the art of preparing rapturously delicious dishes even from the old human areas, such as Indonesia, China, the Caribbean, the Maghreb, and more. With each recipe, you will also learn a new cooking technique (or refine an old one!), and internalize the superb aesthetic principles behind plating a beautiful dish of gourmet comestibles.

Beyond that, you will receive a pocketful of new ideas for meals that can be applied to second breakfasts, luncheons, or fine dinners, and as always, we will include some raw dishes, plus an assortment of vegan, vegetarian and alkaline options. It’s like having a second ring of power! (Just make sure Gollum isn’t following you.)

Sign up today!

Date: Saturday, September 17, 2011

Time: 11:00 am – 4:00 pm

Cost: 47,500 colones general, 45,000 colones Sat Yoga enrolled students

Please call or email Radha´s Kitchen Staff asap to save your space for this class.

The Mexican Mediterranean Rose — Radha’s Kitchen Cooking Intensive

Mexican Mediterranean Rose Cooking Class

Why a rose? A rose never asks why, but we do. The rose is a symbol of the perfection of beauty, as well as its essence, in its rich scent that seduces all beings who inhale it. At the heart of Mexican and Mediterranean cuisines lies the rose, literally in the perfuming of sweets and dishes, and in its symbolization of the ineffable yet unconquerable power of life that flowers in the middle of deserts (and desserts!). The rose embodies that power of sheer beauty, expressed through the ingenuity of cultures thousands of years old, whose cooks make food spring to life with exquisite elegance and simplicity. The question is, how do we continue that eternal tradition of culinary devotion, and turn a desert (of a kitchen) or a dessert, into an oasis that flowers.

Pink Rose

“Queen of flowers, created, according to Greek mythology, by Aphrodite, goddess of love, the rose has been an edible as well as visual delight since the ancient Persians quaffed rose petal wine, the Romans sprinkled rose petals on their food, and the Mesopotamians began to distill rose water. In Istanbul, seat of the Ottoman Empire, a bevy of confectioners labored in the Gülhane, or Rose House, in Topkapi Palace, making preserves, puddings and ”serbets” cooled in mountain snow for the emperor and his harem. After returning Crusaders introduced Europeans to rose water, it also became a culinary staple in royal kitchens in England and France and was used in everything from poultry to blancmange to sweetmeats.

In colonial America rose water was the ubiquitous choice for flavoring puddings and glazing cakes. Up in Boston, Mrs. Cornelius, author of The Young Housekeeper’s Friend (1846) suggested using rose-flavored butter for baking. She layered fresh rose petals and fine salt in a stone jar, added a pound of butter, and then kept the jar full, adding more petals and butter as needed.

Displaced by vanilla in the early 19th century in the West, rose water remains a quintessential flavoring in India and the Middle East.” 

— Quoted from Food Arts, October 2005

In this class we will use Mexican (which are for the most part also Costa Rica and Central American) ingredients and Mediterranean ingredients (which cross over with Mexican ingredients via Spain´s conquest and occupation of Mexico and Sicily), to create beautiful fusion dishes that express the best in healthy vegetarian and vegan cooking.

Our classes always have an alkaline note to them, a concern for eating as little as possible of fermented foods, and in this class in particular, we will focus on the eating of wild herbs, plants, flowers and other vegetable delights from both regions of the world.

Space is limited. Please sign up today!

Saturday, March 5th  2011
1-5:30 pm

$80 or 41,000 colones, Sat Yoga General Students*
$90 or 46,000 colones, general public

* The price for participants who pay after March 3rd will be $90 – for everyone. We are requesting thus that you pay the full amount before March 3rd.

Please email Swati at (or call 2288-3294) to reserve your apron!

Tropical Harvest Thanks-Giving Course: November 13, 2010

Peanut Pie
In this class we will learn: the simple art of making a delicious coconut cake; new variations on plantains, yucca and chayote; how to make Johnny cake (journey cake), coconut based dishes, and the most exquisite thanks-giving inspired plates of all time – Northern Hemisphere favorites including wild rice, Brussels Sprouts, green beans, corn and potatoes. Plus a few surprises for those seeking more complex forms of food preparation.
Come refine your cooking art, and open up new forms of joy via the palate. Most of all, come join us to give thanks for all the delicious manifestations of food in our region of the world. Sign up today, as spaces fill within 24 hours of this announcement! (Note: we do require a 50%deposit to hold your space)
Date: Saturday, November 13, 2010
Time: 12:00 pm – 5:30 pm
Cost: $95 general, $85 Sat Yoga enrolled students
Please call or email us soon to save you a space for this class.