HOLISTIC CULINARY

ARTS PROGRAM 

with Anastasia Akasha Kaur RHN 

JULY 7-19, 2017  

DRAGONFLY FARM

UPPER NEW CORNWALL, NS

PROGRAM DETAILS

CURRICULUM

 

The curriculum consists of:

 

*IN-CLASS INSTRUCTION

*KITCHEN LABS

The skills and recipes presented in kitchen labs are influenced by many cooking and nutritional philosophies including and not limited to macrobiotics, international cuisinesraw foods, and traditional diets.

*HOME STUDY 

Written and Cooking Assignments, Required Reading/Viewing

*FIELD TRIPS

I am pleased to announce that the program is now being offered this summer as a 12 1/2 day intensive on the beautiful South Shore of Nova Scotia. Dragonfly Farm is a working farm located 15 minutes from Mahone Bay where pigs, chickens, turkeys and sometimes sheep live. There is a beautiful organic herb and vegetable garden where we will harvest many of the ingredients used in the program. In your free time take advantage of the many sights and sounds of Lunenburg and Mahone Bay, or visit the numerous beaches and lakes (like visit my personal favourite waterfall 10 minutes from the farm!)

Students have the option of driving in daily, living on site, or staying in local accommodations.

COURSE OUTLINE 
 

UNIT ONE

EATING FOR HEALTH 

*How Diet Affects Health

*What Your Body Needs to Be Healthy

* Conscious Eating

REAL FOOD 101

*What is Real Food?

* How to Read Food Labels

* How to Avoid Artificial Ingredients & Identify Real Foods

* Organic Foods & Chemical Agriculture and Your Health

* GMO's

* Sourcing Ingredients

KITCHEN LAB

#1- Vegetables

#2- Stock, Soup, Stews & Sauces

UNIT TWO

KITCHEN SET UP AND ORGANIZATION

* Kitchen Tools & Equipment

* Pantry Essentials & Key Ingredients

* Kitchen Tips 

MASTERING THE BASICS

*Healthy Fats

*Sweeteners

*Salt

*The Importance of Eating Seasonally and Locally

*Basic Knife and Cutting Skills

*Food Storage & Preparation Tips

KITCHEN LAB

#3- Grains & Cereals

#4- Bread & Baking

UNIT THREE

NUTRITION BASICS

* Macro & Micro Nutrients 

* Water Quality and Quantity in Diet

* Soil Management, Farming Practices and Your Health

* Blood Sugar and Diet

KITCHEN LAB

#5- Animal Protein

#6- Plant Based Protein

UNIT FOUR

MODERN DIETS

Develop an understanding of the current trends in ‘healthy eating’ with

their relative strengths and weakness.

*SAD (Standard American Diet)

* Vegetarian

* Vegan

* Macrobiotic

* Paleo

* Raw

KITCHEN LAB

#7- Fish & Seafood

#8- Booster Foods

(Seaweed, Superfoods, Herbs & Spices, Nuts & Seeds)

UNIT FIVE

FOOD AS MEDICINE

*Digestion

*Gut Health

*Mind Body Connection

*Food Intolerances & Sensitivities

*Therapeutic Diets

(Anti-Inflammatory Diet, GAPS, SCD, Ketogenic Diet, FODMAPs,

Gluten-Free)

 

KITCHEN LAB

#9- Cultured Superfoods

#10- Dairy 

UNIT SIX

MEAL PLANNING

*Designing Balanced Menus

*Eating on a Budget

*Saving Time in the Kitchen

*Recipe Creation

*Ingredient Substitutions

*How to Adapt and Transform Any Recipe to Make It Healthier 

KITCHEN LAB

#11- Beverages

#12- Alternative Baking & Sweets

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