Time Zone
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(GMT-08:00) Pacific Time (US & Canada)
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Location
USA
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About
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Profession
Holistic Healtyh and Culinary Nutritionist
Learner on LiL
22 Completed Sessions
Last Session:
Thu Feb 8 2018 at 08:00 pm EDT
Last Log-in:
Wed Feb 21 2018 at 06:46 pm EDT
On Learn It Live Since:
Tuesday Aug 1, 2017
Group Classes (20)
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This class will look at some of your favorite meals at home, how to cook them, and what you can do to alter the dish to make it a healthier option for yourself and your family. This class is packed with easy tips that are quick and will get you exploring more food and herbal seasoning options in a way that is simple and reasonable for a beginner wellness advocate. This class is brought to you free thanks to our Free Herbal Study Program funded through our Patreon. Be sure to stop by and become a patron if you feel that the information from this class is valid and should continue to be developed and shared. https://www.patreon.com/TheDancingHerbalist Topics discussed in this class will include: *Cooking skills *Meal Planning *Foods that can be added to your meal to make a more balanced meal *Herbs and spices that can be added to your meal for flavor and medicinal value
Our kitchens are filled to the brim with foods, herbs, and minerals that we eat regularly. These are not just for nutrition and sustenance. These ingredients all can effect our physiology and help us to heal, strengthen, and support our bodies. This full class looks at four different areas of kitchen medicine beginning with how our normal foods can change our physiology and how different colors of foods contain different molecules we can focus on eating for different healing benefits. Session two continues to look at how we can use these same foods, herbs, and minerals to help prevent getting sick. We then finish with session three and break down how we can get through a cold or flu using just the items in our kitchens. This class is offered free thanks to The Dancing Herbalist's free herbal learning program. If you have found this program valuable, please consider donating that value to our program so we can continue to grow our free class offerings. This can be done by visiting this website: https://www.gofundme.com/23exenw?utm_medium=wdgt
With Roberta Kline, MD and Joe Veltmann, PhD The recent release of the 2015 dietary guidelines generated a huge buzz among nutrition and science experts and medical communities. While some experts liked the "guiding principles" nature of the report, others found little value in the guidelines and recommendations. Perhaps the larger question to ask, is whether the one-size-fits-all dietary guidelines in this report are at odds with where medicine and nutrition are evolving--personalized and individualized nutrition, prevention and treatment programs based on a person's DNA. Join Amanda Archibald, RD (Field to Plate) in a thought-provoking interactive chat with leading experts in Nutrition Science and Genomic Medicine : Roberta Kline, MD and Joe Veltmann, PhD. (Genomic Solutions Now)
Experts (12)
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Amanda Archibald has combined her unique training as an analyst and a nutritionist (RD) with her culinary expertise to pioneer a new conversation in nutrition. Amanda's trailblazing work is redefining the food, nutrition and cooking education footprint in ways that are understandable, meaningful and fundamentally achievable for all Americans. Her cutting edge work in Culinary Genomics, unveiled in 2015, has created a new frontier, essentially uniting the fields of Genomic Medicine with the Culinary Arts. Through this work, Amanda is placing food, chefs, and the kitchen at the epicenter of healing and igniting a new nutrition conversation for the world. Amanda has been involved in lecturing, teaching, counseling and producing state of the art experiential food and nutrition learning experiences for consumers and health professionals alike since 2003. Her work has been showcased in more than 30 states, 100 U.S. cities, and 7 countries. She has also produced four international food policy focused events. In all of her endeavors, Amanda's vision remains crystal clear: help individuals understand how food works in the body. Then translate it to the plate in accessible, affordable, nourishing and deeply flavorful ways. Through her nutrition and culinary expertise, Amanda has spoken extensively at nutrition, medical and agricultural conferences. As an analyst, she has presented at conferences as diverse as The Fancy Food Show, World Wide Food Expo and the Institute for Food Technology. Her work has been broadly showcased in the media to include The Food Network, Food Management Magazine, Today's Dietitian, Kiwi Magazine and beyond. When not working, Amanda is an avid cyclist, hiker, and participant in all snow sports. She passionately enjoys her Rocky Mountain lifestyle, residing in the beautiful High Country know as Summit County, Colorado.
Evita Ochel is the author of the book "Healing & Prevention Through Nutrition" and a researcher, writer, speaker, visionary, and entrepreneur in the fields of science, spirituality, holistic health, plant-based nutrition, and sustainable living. She is a teacher with 20 years of experience, and also the creator of several online publications - EvolvingBeings.com and EvolvingWellness.com, and the founder of Healthytarian.com - a lifestyle based on Fresh Thinking, Smart Eating and Mindful Living. Her teaching and writing work in the health and nutrition field focuses on natural, wholesome, plant-based, vegan, and organic nutrition to enjoy optimal health and longevity. Her spirituality-oriented teaching focuses on consciousness expansion and heart-centered living for most joy, satisfaction, and inner peace. To learn more about her work, visit www.EvitaOchel.com
DEL SROUFE has worked for six years as chef and co-owner of Wellness Forum Foods, a plant-based meal delivery and catering service that emphasizes healthy, minimally processed foods; produces a line of “in-the-bag mixes”; and offers cooking classes to the public. He has worked in vegan and vegetarian kitchens for 22 years, including spending time as a vegan personal chef. He lives, works, and cooks in Columbus, Ohio.
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