Cooking Classes feature health-supportive food and cooking techniques. Some classes focus on the preparation of complete meals from soup to dessert, while other classes focus on specific subjects such as soups and stews, holiday feasts or mouth-watering desserts. Ingredients are organic when available and include options for many allergy-producing foods such as wheat, pasteurized dairy and refined sugar.
Lecture Workshops teach the connection between the food we eat and our physical, mental and emotional health. Through the introduction of various models, participants learn how to make food choices that are based on their long-term goals and immediate needs, and whether one's choice serves or sabotages their health and wellbeing. If your goal is to simply eat more healthfully, or to fine tune a diet you are presently following -- low carb, vegetarian, raw foods, whole foods or any other diet-- you'll learn how to apply intentional eating principles to consciously choose foods with the highest possible level of nutrition, balance and satisfaction.
Introduction to The Conscious Gourmet
In this two session program, you’ll be introduced to The Conscious Gourmet eating style and the user friendly theory behind it.
In the first session lecture/workshop, you’ll discover:
- how to make conscious food choices that support your personal goals
- principles of nutritious and satisfying menu planning that will leave you free of cravings and how to choose foods that balance YOU!
- how to identify and resource the vast variety of health-supportive whole foods including market fresh vegetables, calcium rich greens, whole grains beans, sea vegetables, condiments, oils, natural sweeteners, raw dairy and grass fed meats, organic poultry and best choice seafood
- how to break through the food allergy/addiction cycle and the toxic bloat we call fat that accompanies it
- and the underlying conditions that often sabotage our best efforts to maintain a healthy diet.
In the second session cooking class, we’ll apply the principles and prepare a complete meal from soup to dessert using organic seasonal foods and cooking techniques so you can experience the satisfying results.
2 sessions
2 Tuesdays, October 9 and October 16
10-1:00 or 6-9:00 p.m., $160 or
1 Saturday, 11/3, 10 am.-4:30 pm, $160
(Saturday includes ½ hour break after lunch)
The Conscious Gourmet Fall Series
Master the culinary techniques for preparing health supportive meals from soup to dessert, using organic foods whenever available, that include:
- Non-dairy cream soups
- Market fresh vegetables
- Whole grain and pasta dishes
- High protein beans
- Calcium rich greens
- Garden fresh salads and vinaigrettes
- Luscious sugar-and dairy-free deserts free of common allergens
- and how to incorporate these real foods into balanced satisfying meals
We’ll also discuss how to stock your cupboards with the highest quality ingredients, the most efficient equipment, plus time saving tips for busy people. Each session consists of a complete meal with ample tastings. One menu will include seafood. Knives and apron provided.
4 Tuesdays
10/23, 10/30, 11/6 and 11/13
10-1:30 or 6-9:30 p.m.
$320 for series or $85 per session
Instructor
Diane Carlson, Chef/Instructor of The Conscious Gourmet and former Co-President and Director of the Natural Gourmet Cookery School/Institute for Food and Health in New York City for 12 years and now leads culinary retreats throughout the U.S. as well teaching culinary classes and lecture workshops in her Connecticut home.
Classes are held in Diane’s spacious kitchen in Greenwich, just off exit 28 on the Merritt Parkway. Directions given at time of registration.
Registration
E-mail Diane at dcarlsonsspirit@aol.com to enroll. Payment by check or money order is due in full upon registration.
Cancellation
Cancellations must be received 7 days prior to start of class for a full refund. No refunds after that time. No exceptions. Diane reserves the right to cancel a class for insufficient enrollment with full refund to participants.
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