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Discussion, references, inquiries, etc.
Exploring Holistic Alternatives
Families practicing: Alternative & Natural Health; Attachment and Mindful Parent
Healthy cooking classes based on Nourishing Traditions
Healthy cooking classes based on Nourishing Traditions
Where: Earhtfare Ballantyne
When: Tuesdays 6:30-8pm 2/16, 2/23, 3/2, 3/16, 3/23, 4/6
Cost: $90 for the series or $25 per individual class
Registration: call Earthfare at 704-926-1201
A 6-wks mix of theory and class demonstration allowing you to get comfortable with new techniques focusing on preparing food as quickly as possible for maximum nutrition and easiest digestibility; how to get into a routine; ideas for monthly meal planning, budgeting and food purchasing.
The classes and preparation methods are taken and adapted from the book Nourishing Traditions
The breakdown per class is:
2/16 Week 1: Introducing fermented foods: Cultured dairies: how to make yogurt, crème fraiche, whey, cream cheese, butter and buttermilk. This is a building block to all the other classes.
2/23 Week 2:Fruits and veggies. How much to consume and how to achieve easiest assimilation and digestion. Introducing the Dirty dozens and Organic produce. Demonstration of lacto-fermented fruits and vegetables.
3/2 Week 3: How to make bone broth from scratch - the ultimate recovery food. Discussion about Osteoporosis and bone health. Demonstration of blended vegetable soup using bone broth. Also how to make delicious and healthy salad dressing.
3/16 Week 4: Soaking and sprouting of grains, legumes, seeds and nuts – How to prepare grains and legumes for sprouting. Introducing the 2-step process for grain soaking. Demonstration of bread baking and flour product. Discussion about the different grains and their properties.
3/23 Week 5: Soaking and sprouting of grains, legumes, seeds and nuts – See week 4 plus Discussion and features of Spices in cooking for health and flavor enhancement. Adapting recipes for gluten-free baking.
4/6 Week 6: Discussion about tonics and superfoods. How to make Kombucha, and beet kvass. Recommendation of health supplement to complement a healthy diet.
About me: I hold a Bachelor of Science in Holistic Nutrition and am an active member of the American Association of Nutrition Consultant (A.A.N.C). I have been successfully operating a private health practice for 7 yrs using homeopathy, yoga and healthy cooking and shopping as modalities to restore health.
For more information, please contact:
Catherine Atwood CNC
catherine@nourishingwellnessnow.com
http://www.nourishingwellnessnow.com
704-277-8166
Where: Earhtfare Ballantyne
When: Tuesdays 6:30-8pm 2/16, 2/23, 3/2, 3/16, 3/23, 4/6
Cost: $90 for the series or $25 per individual class
Registration: call Earthfare at 704-926-1201
A 6-wks mix of theory and class demonstration allowing you to get comfortable with new techniques focusing on preparing food as quickly as possible for maximum nutrition and easiest digestibility; how to get into a routine; ideas for monthly meal planning, budgeting and food purchasing.
The classes and preparation methods are taken and adapted from the book Nourishing Traditions
The breakdown per class is:
2/16 Week 1: Introducing fermented foods: Cultured dairies: how to make yogurt, crème fraiche, whey, cream cheese, butter and buttermilk. This is a building block to all the other classes.
2/23 Week 2:Fruits and veggies. How much to consume and how to achieve easiest assimilation and digestion. Introducing the Dirty dozens and Organic produce. Demonstration of lacto-fermented fruits and vegetables.
3/2 Week 3: How to make bone broth from scratch - the ultimate recovery food. Discussion about Osteoporosis and bone health. Demonstration of blended vegetable soup using bone broth. Also how to make delicious and healthy salad dressing.
3/16 Week 4: Soaking and sprouting of grains, legumes, seeds and nuts – How to prepare grains and legumes for sprouting. Introducing the 2-step process for grain soaking. Demonstration of bread baking and flour product. Discussion about the different grains and their properties.
3/23 Week 5: Soaking and sprouting of grains, legumes, seeds and nuts – See week 4 plus Discussion and features of Spices in cooking for health and flavor enhancement. Adapting recipes for gluten-free baking.
4/6 Week 6: Discussion about tonics and superfoods. How to make Kombucha, and beet kvass. Recommendation of health supplement to complement a healthy diet.
About me: I hold a Bachelor of Science in Holistic Nutrition and am an active member of the American Association of Nutrition Consultant (A.A.N.C). I have been successfully operating a private health practice for 7 yrs using homeopathy, yoga and healthy cooking and shopping as modalities to restore health.
For more information, please contact:
Catherine Atwood CNC
catherine@nourishingwellnessnow.com
http://www.nourishingwellnessnow.com
704-277-8166
Views: 21
Replies to This Discussion
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Permalink Reply by dantonuccio on
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I tried to call Earthfare to sign up and they do not know anything about this. I"m wanted to take 3 classes with my friends. How do we sign up?
Thanks,
Dana
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Permalink Reply by Pat on
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For more information, please contact:
Catherine Atwood CNC
catherine@nourishingwellnessnow.com
http://www.nourishingwellnessnow.com
704-277-8166
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Permalink Reply by Jessica Schmid on
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YAY! Thanks for the info! I was so looking forward to a class like this!
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