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Kerstin Rosenberg is one of Europe’s leading experts in Ayurvedic nutrition, dietetics, psychology, and culinary practice. She is a co-founder and senior lecturer at the European Academy of Ayurveda (REAA) and has played a key role in shaping the teaching of Ayurvedic nutrition, health counselling, psychology, and lifestyle medicine in the DACH region.
With more than 30 years of practical experience, she specialises in translating classical Ayurvedic principles into contemporary therapeutic and everyday applications. Her work focuses on the therapeutic use of nutrition, the strengthening of digestive fire (Agni), and the connection between food, psyche, constitution, and long-term health.
Kerstin Rosenberg is the author of numerous books on Ayurveda, nutrition, women’s health, and holistic living, including “Die Ayurveda-Ernährung,” “Das große Ayurveda-Buch,” “Ayurveda kompakt,” “Ayurveda für alle,” “Ayurveda heilt – Ernährung als Medizin,” and “Mit Ayurveda durch die Wechseljahre.”
She is also the initiator and conceptual developer of the India study program “Food as Medicine”, an immersive learning journey connecting participants with the roots of Ayurvedic nutrition, cooking, and clinical application in India.
At the Ayurveda Symposium 2026, Kerstin Rosenberg will speak on the role of Agni in the context of longevity, showing how digestive intelligence, dietetics, and Ayurvedic psychology can support vitality, resilience, and sustainable health.
Find out how spices not only enhance the taste of your food, but can also have healing powers.
Kerstin Rosenberg, renowned expert in Ayurvedic nutrition, shows you how you can improve your health and well-being in the long term through the art of cooking. Discover the secrets of Ayurvedic cooking, which is much more than just nutrition - it is a declaration of love for body, mind and soul.
Be inspired and learn how you can transform your own kitchen into a healing art with simple ingredients and lots of love.
You are able to,
Prerequisite: None
Ayurveda (also) cooks only with water? No way! Ayurveda describes 10 different forms of preparation (karana), which directly determine the healing effect of the food. With cooking techniques such as soaking, whisking or boiling, we work directly with the water element, which causes an alchemical transformation for better digestibility.
The most important factor for a healthy and type-appropriate diet is the type-appropriate use of the tastes. Thereby the six Rasas affect the Doshas via the sense of taste in direct connection with the water element (Jala) and lead to physical and mental health or illness.
In this hands-on workshop, learn to recognize the special healing qualities of foods and forms of preparation through taste, and learn the principles of a balanced Ayurvedic diet to meet the needs of your patients.
Traditional Ayurvedic medicine teaches a comprehensive prevention program to prevent and treat seasonal symptoms. The recommendations of the "Ritucarya" describe the special needs according to the seasons, weather and climate conditions and adjust health-promoting dietary rules, applications and elimination procedures accordingly. For the successful application of curative procedures - from fasting, pancakarma to detox - it is very important to consider the type-appropriate reaction to the different conditions during the season.
How these traditional recommendations of the six seasons (rite) of Ayurveda can be transferred to the local climate and the seasonal calendar of the fruits, vegetables and herbs growing here is described in the lecture "Ritucarya - Detox for every season with regional foods". Special attention is given to the influence of Kala (time) and Desha (place) on the functions of Doshas and Agni according to the individual constitution as well as suitable detox methods for physical and mental health strengthening. If we know the changes and disease factors that the body undergoes during the individual rituals, these can be balanced out with targeted nutritional and herbal therapy. For this purpose, regional and seasonal vegetables, fruits and herbs are analysed in the Ayurvedic sense of their qualities (rasa, guna, virya, vipaka, karma) and selected and used to balance seasonal disturbing factors.
2026 © Rosenberg Ayurveda Akademie gGmbH
