Ecology of Food 3: Seasonal Cuisine for Well-Being explores how the changing conditions around us can become part of the way we cook.

Through Ayurvedic nutrition and hands-on kitchen practice, we look at food through its tastes, elements and qualities, and at how season, digestion, ingredients, cooking methods and proportion interact within a meal.

Over seven days, we work with what grows around us, cook familiar ingredients in different ways, and learn how to adapt recipes across the Philippine seasons—building a practical framework you can continue using in your own kitchen.