Prevent disappointment. Pre-register early. Notice four locations in Ottawa. Classes are based on a minimum of six students enrolling. The four locations are: Brookfield High School off Bronson Saturday afternoons, Rideau High School on St. Laurent Blvd on Wednesday nights, St. Nicholas Adult High School near Westgate on Saturday mornings, Bob MacQuarrie Recreational Complex in Orleans on Thursday nights.
What to expect: 50% of classtime is hands on after food benefits are explained and new foods and herbs are shown. You select your workstation during your tuturial while being served a cup of herbal tea and a bowl of wonderul gut-calming soup. Food politics can sometimes be discussed. Much corruption is destroying human immunity while claiming it is increasing production and sustainablity. Learn to be wise. Ask intelligent questions. Prove out all things for yourself.
If you love to cook, or prefer not to cook, visit and observe all four workstations, especially when classes are very full. We keep two chefs per work station typically. We want you to have a comfortable experience in our kitchens yet help you to explore what is best for your body. Be curious. Get out of the box. Be knowledgable enough to get past confusion. Develop self awareness and true knowledge with Energy Kinesiology.
At Brookfield High School (#591) 613-239-2325
Holistic Chef Ken Johnston, NHC, 613-680-1037
Tutorial fee is $26.00 payable at OCDSB. Supply fee is $17.00 payable to sous chef in the classroom.
Please pre-register with the Ottawa Carleton School Board CE program by calling 613-239-2325 after 6:30 p.m. or register on line at http://e-connect.ocdsb.ca (requires pin numbers) Use Visa, MD, Amex. or In person - Monday to Friday at 440 Albert St, Ottawa. Room E 123A or E 121.
Spring 2010
Saturdays 12:30-3:30 p.m.
Mar 27 - Gluten-free Cookies, Cakes, Muffins, and Pies. - Gain confidence
Apr 10 - Every Grain but Wheat: Nuts and Seeds - Learn how to enjoy 23 other grains besides wheat. To prevent many ailments learn how to select whole grains suited to your blood type and how much to eat according to your body type. Learn how to reduce phytates in grains to improve digestion of them.
Arp 17 - Lentils Legumes and Sprouting - Discover ways to bring sparkle to dull looking legumes. Make mouthwatering bean dips, a spicy lentil soup, seasoned one-dish meals, patties, and spouted legumes that take only two days to harvest. Learn to buy beans according to your blood type to prevent diabettes.
Apr 24 - Succulent Salads - A salad a day keeps the doctor away. Get more variety of balanced entrees and side dishes.
May 01 - Healthy Appetizers and Snacks - Tea and soup are the best, and will be served during the demo. Taste dips, liver pate from grass fed beef (not available commercially) flax seed cookies, gluten -free scones and jam.
May 08 - Delicious Desserts without White Sugar - Chocolate without white sugar is a vegetable and the world's best source of iron to prevent anemia. No wonder it is women's favorite dessert. Discover six desserts to balance your high protein meals. Discuss how to reduce Calories and carbs in family favorites so you can reduce blood sugar, cholesterol, genetic disorders, while detoxifying your body.
May 15 - High Energy Breakfasts - Come and find out how to listen to your body.
May 29 - Gluten-free Breads Spreads and Salsas - Learn the secrets to fluffier taste gluten-free breads.
Jun 05 - Vital Vegetables and Fruit Dishes - Discuss the healing properties of vegetables and fruit and expand your repetoire to at least twelve fruit and fifteen vegetables per week. Use proper cookware to reduce gas.
All recipes and meals are nutritionally balanced. Become familiar with tasty, nutrient dense foods that best help prevent diabetes and other diseases. Pay your tuition of $26.00 per class to the Ottawa–Carleton School Board General Interest Courses. Pay early as classes can fill up quickly. If less than six students your money is refunded.
What to expect: The instructor reviews the course to you explaining objectives and the six recipes coming up that will enhance your appreciation of food and what it does for you. After tea and soup and snakcs, you select your workstation. You will have an hour-and-a-half hands-on experience. Finish cleanup before or after the buffet has been enjoyed. Bring your favorite sharp knife plus four containers to take food home to your family! Please check your workstation that it is left tidy and clean. Return towels to a special place requested by your instructor who brings them to the room and washes them at home.
This is the most extensive series of nutritional cooking classes offered in Ottawa to homemakers.
In each class we practice with six recipes. One theme taught over four seasons will give you 24 different delicious recipes. If you cannot attend all four seasons, then ask for the course notes to be sent to you on line for $20.00 to your instructor.
We are experts in handling gluten-free flours. For those suffering depression or brain fog, all signs of severe celiac disease, grain-free or gluten-free is an essential lifestyle to your recovery. Gluten-free breads are lighter with our techniques. Use less starch and tastier ingredients to better flavor too. We show you how to prevent gluten-free bread from crumbling. Do not use "Corn starch and tapioca starch that feed unfriendly bacteria." Elaine Gottschall BSc, The Specific Carbohydrate Diet. We believe that 60% of the population can benefit from gluten-free grains and flours.
Enlightened Home Chefs can be certified after accumulating up to 220 hours of instruction, or one college credit. This can be done in combination with Continuing Adult Education facilities in Ottawa and distance education by February 2010. Toronto locations and GTA such as Barrie, Bowmanville, Brampton and Markham open up by September 2010.
Get a shopping list for organic foods in classes. Bring a binder to class to collect recipes and notes - protect them in page protectors at home. Cancelled classes at CE are recovered in the next year.
If you are a proficient chef and wish only the class notes, you may request them by sending $20.00 to the head ofice at 260 Napoleon Street, Carleton Place, ON K7C 2W9.
If a pre-registered class is missed inadvertently, then notify us and your notes and recipes can then be emailed or mailed to you at no cost.
Safe cookware: We use clay, and anodized or surgical stainless steel pots and pans that protect families from metal toxicity. Aluminum, titamium, enamel, cast iron and glass and 79 other kinds of stainless steel are avoided due to aluminum, iron, titanium, carbon, nickel and chromium toxicity.
You are part of our Holistic Cooking Club when you leave your name and email address with us.
Outline of our nutritional cooking classes
Roll call. The instructor will ask you what you wish to learn so we can address concerns up front to help you learn more than you came for. A review of the class objectives is given. Our sous chef will collect your the food supply fee that is then given to the chef who has bought the freshest organic foods available in season for your health. 50% of class room time is hands on.
An herbal tea and a nourishing soup or other appetizers are served during your one and a half hour tutorial and demonstrations.
During your tutorial. you are introduced to several nutrient-dense foods or herbs and spices featured at the four workstations waiting for you to select at the right time. Special foods and herbs are introduced to smell, touch, taste and to appreciate the health benefits. All recipes are rated by previous classes as ten out of ten. You will learn to understand what nutritional balance is and how much protein, fat and carbs you need to eat per meal to sustain your desired weight so you can gage lables to suit your best self. The quality of water and cookware used is explained as our mission is to protect you from a toxic environment..
We will show you how to preserve enzymes during meal preparation. Food charts will show your best food sources for key nutrients such as iron, vitamin C, B12, B vitamins, and folic acid. We understand how nutrition helps to prevent many degenerative diseases. Your brain and body will feel the difference immediately with our special recipes .As food allergies paralyze lymphocytes, avoidance prevents 80% of all precipitating illness stemming from food allergies, including cancer. Top food allergens, such as wheat, corn, pasteurized dairy, non-fermented soy, peanuts and white sugar are NOT served in classes. Dairy and glutne alternatives are always available.
Techniques of cutting and an introduction of special tools to quicken food preparation are shown.
In some classes, such as High Energy Breakfasts and the Wise Vegetarian Chef, Health Kinesiology is explained in detail using volunteers to prove it out to you. When in doubt, this science based on Chinese Medicine and used by Energy Kinesiologists since 1973, and Boby Talkers (R) since 1995, can truly help you to determine if a food is strengthening or weakening you. We can refer you to specialists if needed and whenever we are asked.
Workstations start. We ask you to select your station. First of all, prepare the sink with soapy water to soak and wash all tools as they are finshed with use. Please place all tools back to their correct places. Knives, some containers and pots and lids that are labled with my name are placed into the bins for us to take back to our homes. Cutlery and most bowls belong to the room. They are color-coded to help you return things to the room. If you are uncertain, please ask where it belongs and we will help you.
Enjoy a smorgesborg. Bring containers. Collect samples to take home to your family.
Two evaluation sheets are passed out - one for the school board, and one for the teacher. Let's see what you have understood. Please return them to the instructor before you leave.
Please return your tea towels to a bin provided by the exit door for the instructor to wash.
St. Nicholas Adult HS (West Campus) 893 Admiral Ave with Chef Hollie Palmer, 9 a.m. - 12 noon, Tutorial $24.00 to Catholic School Board; Supply Fee to Hollie of $15.00 payable in cash or check.
2010 - Call Chef Hollie at 613-256-9865
Mar 27 - Juicing for Health
Rideau High School with Holistic Teaching Chef Kathy Smart, RNC
Wednesdays, 6:00 p.m. - 9:30 p.m.
$28.00 to OCDSB Pre-register by calling 613-239-2751 from 8 a.m. - 4 p.m. Mondays to Fridays.
Supply fee of $35.00 is paid to Kathy in class.
Feb 17 - Gluten-free cooking. - Come and learn how to cook and bake for the celiac or for the gluten and wheat intolerant.
Mar 03 - Warming Winter Soup and Stews - enjoy making warming winter soups adn stew taht are nutritionally balancd and taste GREAT!
Mar 10 - Vegetarian and Vegan Cooking - Learn how to make tasty recipes that are sure to turn even the biggest meat eater into a veggie lover! Cook low-glycemic, protein-balanced meals.
Bob McQuarrie Lectures - $20.00 - Thursdays, Jan 07 and 14 at
1490 Youville Drive, Orleans, Main studio, 7 - 8:30 p.m.
Pre-register by calling 613-824-0819 x 293
Mar 25 - Becoming a Vegetarian - Learn how to cook vegetarian, eat vegetarian and feast on the many ideas and recipes. Course code - 401513.
Nutrition classes are on line. Nutrition is a lifetime study. Be consistent to apply the sound nutritional principles demonstrated in classes in your home to stay well. Course content is based on nourishing traditions such as organic butter, extra virgin coconut oil, and dark green extra virgin olive oil work to build your immunity one meal at a time. In all classes, we use filtered alkaline water to protect you from leaded, chlorinated and flouridated tap water. Alkaline water reversed many diseases in three weeks, such as cancer, heart disease, brain fog, and Alzheimers disease.
For distance education, those desiring to upgrade their chef status to become holistic or healing professionals, or graduate nutrition consultants who desire to be a holistic teaching chef may apply by email at info@holistic-cooking.com or by phone at 1-877-303-2085.
