Why be satisfied with a tiny portion when you could have to whole? Why deprive yourself of something that is at hand and can change your life?
Breaking the vicious circle of our impoverished modern diets and fast-paced lifestyles, this course will introduce students to the marvelous richness of whole foods: their wonderful healing properties, along with a variety of cooking methods that are simple and highly effective at the same time.
Bringing together the best of Western and Eastern science, this course will deliver information and recipes based on the latest findings of Western style nutritional and medical research as well as on the energetic view of food developed by traditional Chinese Medicine.
Students will be provided with a complete overview of whole foods and clear descriptions on how to create the best dishes for different specific conditions (age, lifestyle, level of activity, health issues, etc.) following the rythm of the seasons, and according to different places and climates where people live.
During classes that combine demonstration and hands-on sessions, students will learn how to choose, cook and combine the highest quality foods, making meals that are not only healthy and balanced, but also full of flavors and very satisfying for the palate.
Students will find here a cooking class and much more: while learning about new foods and ways to feed our body, they will be able to experiment how food can also affect our mind and bring a positive change to the general attitude towards life.
THE LESSONS TAKE PLACE ON THURSDAYS, FEBRUARY 6th through APRIL 10th
10 LESSONS, 30 HOURS
GIGLIOCOOKING RELEASES A CERTIFICATION OF ATTENDANCE
THE COURSE IS GIVEN BY Prof ANNALISA NARDI
Prof ANNALISA NARDI PROFILE
Annalisa was born in Florence, where she received her degree (Political Science adn Pedagogy of Italian and Foreign Language) and started her teaching profession. Very early in life, sorrounded by a family of old Florentine origins, very fond of true traditional cuisine, she discovered that food was her passion and could offer her the possibility to take a full range perspective on people's lives, their health and wellbeing, as well as their relationship with the world.
For Annalisa food is the first and foremost joy in life. Since her early youth, she has been committed to cooking, learning traditional recipes from the unwritten culinary wisdom of her mother and grandmothers. She went on to specialize in health education (She also graduated from the Kushi Institute, the world reknown center for natural healing in Becket, MA, USA), natural cooking, shiatsu and self-depelopment techniques, while getting involved in activities that support and enviromental sustainable, healthier and more socially just food system.
Her cooking style is easy to apply, down to earth and having real lives in mind. She puts a strong emphasis on participants contribution and engagement so that, at the end of the course, they will be empowered to make more knowledgeable choices and put into practice the power of cooking for healthier and happier life.
CLASS PROGRAM WINTER - SPRING 2014
Lesson 1- February 6th, 2:30 - 5:30 pm
Beginners' Mind: Quality Food & Produce Selection; Basic Vegetables Cutting and Cooking Techniques
Lesson 2 - Febraury 13th, 2:30 -5:30 pm
The Cooking of the Whole Variety of Whole Grains
Lesson 3 - February 20th, 2:30 - 5:30 pm
Marvelous Main Dishes Using Your Beans
Lesson 4 - February 27th, 2:30 - 5:30
Comforting and Healing Soups
Lesson 5 - March 6th, 2:30 - 5:30
Minerals and You: The Gift of Sea vegetables
Lesson 6 - March 13th, 2:30 - 5:30
The Healthy Way of Cooking Soy products ( Tofu, Tempeh, Soy Milk)
Lesson 7 - March 20th, 2:30 - 5:30
Creative Cooking of Grain products (Whole- Wheat Pasta, Polenta, Bulgur, Seitan)
Lesson 8 - March 27, 2:30 - 5:30
Topping It Off: Nuts & Seeds; Seasonings, Sauces & Condiments
Lesson 9 - April 3rd, 2:30 - 5:30 pm
Delicious Sensations: Breakfst, Snacks and Desserts
Lesson 10 - April 10th, 2:30 - 5:30
Transforming Left-Over Foods
The fee of the whole course is 1500 euros