Fundamentals 2: Cooking with Whole Foods
Have you ever wandered into a Health Food Shop determined to get a grip on your diet, only to be overwhelmed by all the products that you have no idea what to do with?
Have you read that soya is good for you but your encounters with tofu have left you cold? Have you heard that miso is highly nutritious, full of anti-oxidants and has anti-cancer properties but you have no idea how to cook with it? And what on earth is tempeh? Have you ever wondered if it is possible to eat beans in polite company?
Did someone tell you that sea vegetables are rich in minerals and help to detoxify and strengthen the body, but fear gripped you when you saw all those dried green and black strips in the boxes?
Have you tried to break the monotony of your wheat and potato diet only to find that your brown rice is crunchy and indigestible? Have you picked up packets of quinoa, millet and buckwheat only to discover that there are no cooking instructions, so you put them back?
If so, you are in good company. You can, however, find out how to create delicious and healthy meals with all of these ingredients and more at a Cooking For Health class focused on the practicalities of Cooking with Whole Foods.
In this class, we explore the different types of whole grains, vegetarian proteins, sea vegetables and fermented foods available in the
The class involves 100% hands-on practical cooking in a small, supervised group, combined with teaching of up-to-date information and research findings on the effects of diet on health. Clear, easy-to-follow presentations and handouts are provided with plenty of opportunity for questions and discussion. Through practical cooking, theory and discussions, participants learn how to create health and well being for mind and body.
To see the full range of Cooking for Health Courses please click here
For further information on cost and bookings please click here