PRACTICAL COURSE OF CONSCIOUS COOKINGTHIS COURSE STARTS WHEN YOU SIGN UP.

MODE: ONLINE, begins when you sign up, at your own pace, you can watch the classes at the time you prefer.

THEORETICAL AND PRACTICAL CLASSES 

CERTIFICATE FROM I.P.K. and the EUROPEAN ACADEMY OF INTEGRATIVE THERAPIES is delivered.

DESCRIPTION

Objectives

That the student:

Gain knowledge of Mindfulness applied to Nutrition and conscious eating to apply in their daily lives.

Learn basic techniques of general cooking and natural cooking, to apply what they have learned at home.

Obtain practical and theoretical tools to carry out conscious gastronomic enterprises, food services or catering, sale of food products in general such as hamburgers, breads, puddings, cookies, etc.

You can work in already established conscious ventures, or add conscious options to a "conventional" menu (as a cook or as a supplier of some product).

Expand your ingredient pool and learn about and use healthy, tasty and nutritious foods.

Create balanced menus in terms of nutrition and taste.

Course Methodology

Theoretical and practical classes ONLINE.

YOU CAN ACCESS THE RECORDED CLASSES AT ANY TIME.

Teachers:

Victoria Marton: Cook. Expert in ferments and gluten free cooking.

Gisela Pitura: Master in Nutrition and Integral Health Coach.

Agenda

Module 1 - Introduction to healthy eating

Theory:

Minfulness applied to Nutrition

How to feed consciously?

Food to raise your energy

First changes in your pantry. Food organization and stock.

Food groups.

Cereals, pseudocereals and legumes. Properties. Activation and cooking.

Varieties and replacements.

Processed vs. natural foods.

Practice:

Veggie bean burger with vinaigrette.

Chickpea falafel with avocado mayonnaise.

Turkish lentil and coconut milk curry

Two-colored quinoa and chocolate cookies

Module 2 - New basics in your kitchen

Theory

Seeds and nuts: activation and use in the kitchen. Properties.

Vegetable milks: the world of dairy products. Technique of elaboration, varieties and use in the kitchen.

Vegetable protein: overcoming myths and beliefs. Appropriate combination of foods.

Practice

Chocolate with vegetable milk and seed crackers and oatmeal with cheese.

Vegetable cheeses: vegetable spread, semi-hard oatmeal, shredded "Rawmesan", potato melt.

Golden milk. Accompanied by express granola with seeds and nuts.

Module 3 - Breakfast, snacking and healthy snacking.

Theory

Sprouts and sprouts: technique of elaboration and use in the kitchen. Properties.

Breakfast: overcoming myths and beliefs. How to prepare an express and nutritionally complete breakfast or snack.

Juices and smoothies: elaboration techniques, varieties and properties.

Natural vs. artificial sweeteners. Varieties and replacements in the kitchen.

Practice

Anti-inflammatory green juice with sprouts

Smoothie

Whole wheat bread base with lentil and walnut pate.

Oat HOTCAKES.

Whole grain banana pudding with carob and coconut.

Module 4 - Lunches and Dinners

Theory

Complete plate: how to put together a nutritionally balanced plate. Macronutrients.

Food combining. Digestion.

Shopping list and organization.

Practice

Millet pie dough, stuffed with pumpkin and cheese.

Cauliflower pizza with veggie tomato sauce and potato cheese.

Whole wheat fajitas with seasonal vegetable filling and carrot mayo.

Buddha Bowl. Options.