Brookfield High School, Brookfield Street off Bronson, Ottawa South, - Saturday afternoons
Rideau High School, Alta Vista Street, Ottawa East - Thursday nights.
Adult Catholic High School at 893 Admiral Ave, Ottawa West, behind Westgate Shopping Mall - Wed nights
Carleton Place, for the Ottawa River Valley, the western gateway to Ottawa.- Tuesday to Friday days.
Bring four containers to take food home to your family!
Classes with the school boards start in September. They end in June. As classes fill up quickly, or get cancelled, it is wise to pre-register early. When less than six students, your money is refunded. Early pre-registration allows the school board to assess that the class is a definite go. thank you for thinking and planning ahead. Last minute enrolless are welcomed when the class is a go at six or more students.
Please phone to pre-register at the Public School board at 613-239-2751,
or after 6:30 PM at 613-239-2325,
Please call to pre-register with the Catholic School Board at 613-223-3338 from 9 AM to 5 PM.
Or register on line. Ottawa-Carleton School Board is http://e-connect.ocdsb.ca (Have the pin number handy, as given in front of each class) Visa, MC, Amex. are accepted.
Or come in person Mondays to Fridays to pay at the Public School Board Head Office at 440 Albert St, Ottawa. Room E 123A or E 121.
Or the Catholic School Board at 570 Hunt Club Road.
for Wednesday evenings. Classes run with a minimum of six students to a maximum of sixteen students due to four stoves in the room.
Tutorial fees are $28.00 per class, and payable to the OCDSB or Catholic School Board. Supply fees are $30.00 per class for organic foods, and a smorgesbord of six courses. Supply fees are payable to the instructor at the beginning of class.
Private classes are given in Carelton Place, at 260 Napoleon Street in the days, the evenings, and in the summer. A limit of four students is accepted. Ideal for special needs. These classes are tax detuctable at $100.00 per class. Day classes run 10 AM to 3 PM, or on Wednesday evenings at 6 PM to 10 PM. These are longer cooking classes to qualify for an accredited certificate program for employment. Get all twelve themes. You must pre-register. For summer classes intensive training only from Monday to Friday with exams on Friday. Please enroll May by phoning 613-369-5013 or email info@holistic-cooking.com.
These are certified, accredited courses. Bring a binder to class. Collect recipes and make vital insightful notes. One class provides a community credit for students at any registered nutritonal school. Holisitic chefs use safe cookware and avoid toxic metals in cookware such as aluminum and nickel. Toxic metals make your food taste bitter and create gas. Contact the Academy for more information.
If you miss a class, contact your instructor to get the recipes and notes as you have paid for them.
The four locations are:
Meet Lori at Brookfield High School (off Bronson, south of Baseline) Saturday afternoons 12:30 PM to 4 PM For any questions contact Lori at 613-369-5013
2012
Feb. 4 - High Energy Breakfasts -
Feb. 11 - Open House at 150 Mill Street, Carleton Place,
Feb. 25 - Desserts Without White Sugar #56432
Mar. 3 - All Variety of Gluten-free Grains and Nuts #56433
Mar. 10 - Gluten-free Breads
Mar. 24 - Wise Choices in a Flexitarian Lifestyle
Mar 31 - Traditional Sumptuous Soups and Stews - Drink a cup of rich vegetable broth. Discuss the need for Good Salt with essential trace minerals. Demo to show chicken stock, browned beef bone marrow stock, and healthy cookware. If you have a family with heart history and you don't like the scent of fish, you'll not be offended by our Salmon Fish Chowder with Dill which reduces heart risk by 50%. Chose one of four Workstations - Creamy Carrot Soup with Tarragon and vegetable broth, Freedom Onion Soup with browned beef bone marrow broth; Anti-asthma Chicken and Turnip Stew with chicken bone broth, and Anti-Cancer Persian Beef Stew wtih beef bone broth, Spinach and Prunes.
Meet Kathy Smart - Rideau High School (on St. Laurent Blvd) Mondays 6 - 9:30 PM Pre-register for $28.00 + Food supply fee in class $30.00 For any questions please contact Kathy at info@livethesmartway.com
Monday, Jan 30 #56441 - Vegetarian and Vegan Cooking - Learn how to make tasty vegetarian adn vegan meals that are sure to urn even the biggest meat eater into a veggie lover!
Monday, Feb 13 #56446 - Super Foods 101 - Learn to injcorporate 10 new superfoods into your everyday diet to supercharge your immune system
Monday, Feb 27 #56443 - Gluten-free and Wheat-free Cooking . explore alternative grains and discover many healthy options that are tasty!
4) Bob MacQuarrie Recreational Complex in Orleans, Lectures on Thursdays 7- 8:30 PM. $20.00
Good news for TV viewers - As of October 2011, Chef Kathy Smart is teleivized at the Ottawa Rogers Cable Channel 22. She her show which runs daily through the week starting at 11 AM, 3 PM, and 7 PM on Sundays. Her show is called Live the Smart Way.
3) Jasmine Command - St. Nicholas Adult High School (near Westgate) 893 Admiral Ave Ottawa Wednesdays - 6 PM - PM; Call 513-224-4455 to pre-register with $26.00 + food supply fee in class: $20.00
For any questions, please call Jasmine at 613-322- 5788
2012
Apr 25 - High Energy Breakfasts - get adequate protein, more variety of egg dishes and grains with seeds and nuts
May 02 - Gluten-free Breads - eight kinds of flours
May 09 - Gluten-free Grains - 7 grains, new recipes
May 16 - Healthy Appetizers and Snacks - learn how to reduce carbohydrates in sweet snacks, and use healthy fats in savory snacks.-
May 23 - Sumptuos Soups and Stews - Learn how to create immune buidling broths and stews with high calcium and gelatin rich organic beef, chicken and fish bones. Feed your intestinal flora to prevent cancer and birth defects such as autism or food allergies.
May 30 - Delicious Desserts without White Sugar - Learn how to substitute "the white death" with safe organic whole food sweeteners, including the light colored beige cane sugar that at least has no lye in it. Six deliciously balanced desserts can help you digest the protien in the main course, as you have eliminated the white sugar that interferes with protein metabolism all over the body, plus stops the B vitamins from functioning in the digestion of protein, fats and carbs, plus stops Vitamin C from detoxifying the body.
We are seeking to train more holistic cooking instructors to serve all areas of Canada. We can train you with distance education, or in daytime classes n Carleton Place. Teaching is a part time job up to four days a week, ideal for a personal thriving family life. Show locations to get whole organic foods and a positive mental attitude to prevent disease for optimum development of the talents in our community.
This is what happens. Students are served at the beginning with an herbal tea and an appetizer during the hour-and-a-half tutorial. In the discussions, students are introduced to the benefits of the four work stations where they have a hands on experience. Each student selects one of four workstations. New foods are introduced during the tutorial that are delicsious, and the best food source of nutrients eseentilal health and longevity. Families need at least four varieties of organic whole grains, legumes, health oils, meats, dairy, to avoid having food allergies. If food allergies are not detected and respected, cancer will result. Students learn also how to Increase their immunity to diabetes with the use of balanced menuplanning as well as culinary herbs and spices. All foods are classified according to the four blood types to prevent blood clots, arthritis and diabetes. Improve digestion and increase antioxidants in every class.
Edible essential oils are also used in some classes, such as lemon and mint. Good salt with essential trace minerals is also used in appropriate amounts to stimulate digestion of protein and to prevent low stomach acid.
Increased self awareness occurs due to discussion on body types, blood types and demos with health kinesiolgoy to confirm that foods are safe. Students in the diploma program for teacherse will learn more about health kinesiology as a guide. In classes food is tested and tasted before buying to reduce waste.
During the demo, techniques of food prep are shown. Special tools are introduced to help quicken prep time.
At the workstation, take a deep breath and read and understand the recipe first. Ask questions of the instructor or sous chef when unsure of anything in the demo or the workstations. Use all foods provided at the workstation. As the chef you may choose amongst choices of healthy fats offered.
With clean up, many tools belong to the room; some belong to the bins brought by the instructor from his or her home. Return cutlery, tools or dishes to the shelves or boxes according to their kind or color. Other tools are well marked with the instructor's name. Please return these to the bin that is at your workstation. Wash out the sinks thoroughly and return all wash cloths and towels to the bin for washing.
In classes, two evaluation sheets are passed out - one for the school board, and one for the teacher. Please return them to the instructor before you leave. Upon request on the evelation sheet to the instructor, more course notes can be sent to you.
Enlightened Home Chefs can be certified when four classes of the same theme are taken. Once you pay more than $100.00, classes are registered and tax deductible.
In classes, we create a very comfortable experience for you. Each workstation has two to four students per stove, and people learn from each other as well as the instructor. Its fun to divide the parts of the recipe amongst yourselves. In high schools there are four stoves per kitchen, in private homes only one stove. When classes have more than sixteen students one person may choose not to cook and may visit all four workstations to observe and learn more.
All recipes are tasty, tested, and nutritionally balanced. Become familiar with nutrient dense foods that taste good, and are the very best foods to help prevent diabetes and other diseases, according to clinical studies.
We are experts in handling well textured gluten-free yeast-free baked goods.
