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| "Great course, lots of information provided and very useful information. You sure do know your stuff! I intend to take more of your course. |
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Marie Rochefort, Student
Fall 2001
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| "Your enthusiasm for healthy eating is definitely contagious. The tremendous amount of research and preparation that you've put into the workshops and the handouts is impressive! I'm still working my way through all the handouts. |
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Lynn Cahill, Interest Student
2004
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| I had the pleasure of participating in Lori’s first four classes in the second month of her first year. I viewed the content in action and approved her work. She delivers the session in a gracious and enlightening manner. She undoubtedly has tapped the best of her extensive background in both nutrition and culinary adventures to create a very unique program.
The recipes, all of which I found delicious, were revised to reflect Lori’s newer knowledge of nutrition, as I noticed her quick response to my comments about vegetable oils that are unsafe for baking and cooking, and which fats and oils to use, a question many of my own students and clients often ask me.
Seven years later, I completed two more audits of all thirteen manuals, now used in their fullness for three seasons within the Ottawa Carleton School Board Continuing Adult Education Program. In 2005, the school board has separated her and three other health conscious chefs from the others. Hopefully more will follow her.
Her work has motivated me to apply my basic and advanced knowledge of nutrition. All her technical content has been made accurate according to my knowledge, and she has assured me that all my comments have been integrated into the course material presented to you.
I recommend her classes to those who wish to improve their culinary skills. Her extensive notes help us to remember sound nutritional principles for building immunity. These recipes are created with balance on many fronts, particularly the calcium and phosphorus balance that I am particularly interested in for cancer prevention.
Also important, she introduces you to several holistic modalities commonly used in traditional primary health care, such as hair analysis, upon which I base my recommendations for a supplement program. Her work would guide anyone who wants to get adequate nutrition from their foods while at the same time guides them to supplements to augment their dietary requirements for adequate nutrition.
Anyone wanting to know what nutrients do for them will find that the format is perfect for this. Her manuals are fascinating, and have excellent data for all. Her future cookbooks can be an excellent constant future reference for lay people as well as professionals.
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Dr. Larry McCuaig, PhD, Nutratherapist
October 1998
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| 40 Main Street
Westport, Ontario
K0G 1X0
susan@green-medicine.ca
1-613-273-8780
In the four classes that Lori Nichols Davies taught in my home in Perth in 1999, she presented a well-researched approach to nutritional cooking. Not only does Lori focus on nutrition as a tool for improving health and preventative maintenance, she also offers motivation and staying power with information on the therapeutic healing benefits of foods and culinary herbs.
The courses are well presented with an extensive manual that grows with each course taken. Each is so comprehensive with essential information. Not only do her classes include many wonderful recipes I like to use, they also contain important information pertaining to many other areas of healthcare, such as attitude, and the electromagnetic field force, which is our first line of defense for immunity that is being bambarded by the increase of electronic pollutions that affect everything, even life itself.
I highly recommend this basic series to anyone. Her Vital Vegetables and Fruit; Legumes and Sprouting, Cooking with Herbs and Spices and Every Grain but Wheat classes are basic to helping those who are facing dietary intolerances. For those in a sharp learning curve of adjustments to major changes in diet, and whoever seek delicious alternative food choices to replace major metabolic antagonists, such as wheat, dairy, white sugar and soy, they will be delighted, as delighted as I was with the experience of working with Lori. I know she can help you gain confidence in the kitchen.
For those who want advanced skills in applied nutrition to suit body type, and blood type, she will help you understand the science of your body, and give you techniques of how to better listen to it. The body and soul never lie to you.
Lori’s professionalism and enjoyable manner of presentation with tastings and explanations as to how, what and why, will educate newcomers and the more experienced to stay on tract with healthier eating habits.
Her recipes bring balance to your body, mind and spirit. Her recipes are very pleasing to the palate and her presentation skills were beautiful as we learned with Lori.
Susan E. Jikeli, MH, CIP, RM
Master Herbalist, Wholistic Therapist, Certified Iridology Practitioner, Reiki Master,
Body Talk ® Practitioner
Susan E. Jikeli, MH, WT,RM,
P.O. Box 52
Green Medicine Herbal Apothecary and Wellness Center
Susan E. Jikeli, MH, WT,RM,CIP
P.O. Box 52
40 Main Street,
Westport, Ont K0G 1X0
www.green-medicine.ca
susan@green medicine.ca
1-613-273-8780
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Susan E. Jikeli, MH , Herbalist, Iridologist, Nutratherapist
March 03, 2000
http://www.green-medicine.ca
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| Your cooking classes went well beyond my expectations. This is not your average cooking classes. Your extraordinary knowledge of nutrition has changed my life and probably saved it. You attention to detail and caring about your students is remarkable. |
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Betska K-Burr, Life Coach
Sept 1998
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| Taking the Series 100 classes had made a profound difference in the way I noweat. Not only did I learn how to cook healthy dishes but I learnedso much about nutrition. Every class was information packed with healthy recipes, nutrition tips, and most important, plenty of laughter and fun! During each class Lori presented us with a delicious and easy to make recipes. Shew was well prepared with all ingredients, and we chopped, diced, sliced, and prepared teh recipes in eight separate workstations. She wlays discussed nutrition, covering topics from healthy drinking water, healthy fats, and lecithin, food combining for maximum absorption, calcium-rich foods, vitamin rich meats and fish, and mineral rich herbs. The amount of information we discussed in 3-4 hours was amazing, as well as teh variety of delicious food that we prepared and sampled.
This class has truly changed teh way I eat. Nutrition has always been very important to me, and now I have the information organized and the recipes to make healthy eating a daily part of my life. Sometimes we don't realize how jsut a few changes in our daily eating patterns can make such a profoudn difffence in how we feel. I am thankful that Lori has take such care and diligence in preparing such a wonderful course. She has impressed upon me how important good nutrition is for a happy and healthy lifestyle! |
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Donna Smith MacKenzie , D Hom
October 1998
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| Lori
I’ve been waiting for a cookbook like this, one that emphasizes nutrition and goes into the details of the nutritional components, and one that has interesting and delicious recipes made from whole foods.
There are so many people with symptoms of fatigue, diabetes, heart disease and cancer. As a physician, I see that iron and protein deficiency are the most prevalent in North America and abroad. Roughly seven out of ten females I test are low in iron. You have helped me find delicious foods high in iron that are in absorbable forms.
Health Canada reported in 2003 that people couldn’t get all their nutritional requirements from food alone. North American diets are woefully low in fiber, and we need 30 grams fo fibre a day. Therefore, the nutritional analysis is invaluable to home chefs to put a meal together with different recipes, and to help the cook estimate thirteen vital nutrients, including protein, fat, carbohydrate, fibre and iron. Other people may have other specific nutrient requirements, and can work with your recipes.
Thank you for showing us how to add fibre.
In my opinion, healthy longevity is based on good nutrition. With your cookbook and an individualized supplementation program developed along side of specific blood, urine and saliva tests, a person can get the best nutrition possible.
Thank you for all your work. All the best,
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Dr Barbara Powell, MD, Kanata, ON
Sept 2003
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| "I just love your classes." |
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Nancy Reynolds, Interest Student
2003
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