Day: January 20, 2022

Many of the world’s greatest winemakers could be found Thursday night in New York’s Times Square. They had not gathered to grab a show at the recently reopened theaters of Broadway. Rather, they came to lift glasses and toast being together again. After skipping 2020, the New York Wine Experience returned to the Marriott Marquis Times Square, celebrating the event’s 40th anniversary. The three-day event kicked off with the first of two Grand Tastings, as 210 wineries poured some of the world’s most coveted wines for consumers, all of them rated 90 points or higher by Wine Spectator’s editors.

The unspoken toast as glasses of Champagne were raised? We’re back.

“It’s so good to be here in person, to see everyone together,” said Italian wine icon Piero Antinori, who presented his 1997 Solaia as a Wine Star during the weekend’s seminars. Over the past 19 months, many vintners have struggled to travel and meet with longtime clients and potential new ones. They’ve learned to host virtual tastings. They’ve also learned that there is no substitute for giving someone a fist bump and telling wine lovers face-to-face what makes their wine unique.

[article-img-container][src=2021-10/nywe21_gt_antinoridallavalle102122_1600.jpg] [credit= (Daphne Youree)] [alt= Italian vintner Piero Antinori, California vintner Naoko Dalla Valle, Antinori chief winemaker Renzo Cotarella, winemaker Maya Dalla Valle at the 2021 Grand Tasting ][end: article-img-container]

There was electricity in the air as attendees headed into two ballrooms. There were also new procedures to navigate, with a strict COVID vaccine mandate in place for large events.

Once guests were in the door, there was another obstacle to negotiate: Where to start? Not only did all 210 wines earn 90 points or more, 91 of them scored classic ratings of 95 points or better.

Many followed the vintners’ example and began with Champagne. They could sample Bollinger Brut Champagne La Grande Année 2012 or Krug Brut Champagne Grande Cuvée 169ème Édition NV or Piper-Heidsieck Brut Champagne Rare 1998, which earned 98 points.

[article-img-container][src=2021-10/nywe21_gt_taylorfladgatepouring102122_1600.jpg] [credit= (Daphne Youree)] [alt= A woman pouring from a bottle of Taylor Fladgate 40 Year Old Tawny Port into a glass ][end: article-img-container]

They could also explore the incredible sparkling wines of other regions, such as California’s Schramsberg Reserve North Coast 2011 or Italy’s Ferrari Extra Brut Trento Perlé Nero Riserva 2012.

How about Chardonnay? Guests could choose between the opulence of California and Australia or the vibrance of Burgundy. There was the Arista Chardonnay Russian River Valley Ritchie Vineyard 2018 or the Domaine Laroche Chablis Les Blanchots La Réserve de l’Obédience 2019.

“It’s nice to see old friends … [the atmosphere is] energizing,” said winemaker Mark Aubert, who was pouring his Chardonnay Sonoma Coast Powder House 2018 at the Grand Tasting and would be presenting his Pinot Noir Sonoma Coast UV Vineyard 2018, Wine Spectator‘s No. 2 Wine of 2020, at the Saturday afternoon Top 10 seminar. “We’re looking forward to many more Wine Experiences to come. It’s the best wine event in the country.”

[article-img-container][src=2021-10/nywe21_gt_aubert102122_900.jpg] [credit= (Daphne Youree)] [alt= California vintners Mark and Teresa Aubert ][end: article-img-container]

What if you prefer pink? Several premium rosés were on hand, including the traditional Domaines Ott Côtes de Provence Rosé Château de Selle 2020 and the modern upstart Château d’Esclans Côtes de Provence Rosé Garrus 2019.

For Pinotphiles, examples abounded from California, Oregon, Burgundy and more, such as Siduri Pinot Noir Russian River Valley Barbieri Vineyard 2017, Lingua Franca Pinot Noir Eola-Amity Hills Lingua Franca Estate 2016 and Domaine Faiveley Corton Clos des Cortons Faiveley 2016.

For wine lovers and vintners, the Grand Tasting is a chance to taste old favorites and discover new ones. Ever wonder what the fuss is about Bordeaux? You could educate your palate with Château Cheval-Blanc 2011, Château Cos-d’Estournel 2016, Château Haut-Brion 2011 and Château La Fleur-Pétrus 2010, which earned a stellar 98 points.

[article-img-container][src=2021-10/nywe21_gt_4guests102122_1600.jpg] [credit= (Daphne Youree)] [alt= Four guest enjoying the 2021 Grand Tasting ][end: article-img-container]

And what of Napa? Offerings included Accendo Cellars 2016, Dalla Valle Maya 2018, Diamond Creek Red Rock Terrace 2018 and Orin Swift Papillon Napa Valley 2018. Or you could explore Italy with Vietti Barolo Lazzarito 2016, Biondi-Santi Brunello Tenuta Greppo 2015 and Ornellaia Bolgheri Superiore 2011, among others. Spain, Portugal and Germany, Argentina and Chile, Australia and New Zealand were all represented, but so were Uruguay, Israel, Virginia and others.

For winemakers, the Grand Tasting is a chance to meet some of wine’s most passionate fans. It’s also a chance to learn about their fellow vintners. Erik Elliott, estate manager of Napa’s Heitz Cellar, stood next to the team from Château Léoville Las Cases. Australia’s irreverent Mollydooker was a booth away from Southern Italy’s historic Mastroberardino.

“It’s just so wonderful to see old friends and make new ones,” said Sharon Staglin as she poured her family’s Napa Cabernet.

[article-img-container][src=2021-10/nywe21_gt_garzonzonin102122_900.jpg] [credit= (Daphne Youree)] [alt= Bodega Garzón founder Alejandro Bulgheroni, managing director Christian Wylie pour the 2017 Balasto red blend from Uruguay for Italian vintner Francesco Zonin.][end: article-img-container]

We’ve developed a habit this century—one marked so far by rapidly evolving technology, a dangerously shifting climate and a global pandemic—of saying that we live in unprecedented times. Wine tells us otherwise. It has survived pandemics, from Spanish flu to the Black Death. It has persisted through world wars. American wine somehow persisted through Prohibition to evolve into some of the best in the world.

Wine has experienced it all. And we keep coming back to it, in good times and difficult, because it persists in bringing people together, no matter where they’re from, to taste, to toast, to celebrate.

Grand Tasting Photo Gallery

Photos by Daphne Youree

Chocolate boasts a multitude of health benefits, thanks to its plethora of antioxidants, minerals and fibre. It has compounds that can help improve cardiovascular health, reduce inflammation, support the immune system, calm the nervous system and protect against cancer. Would be silly not to grab a square of dairy-free chocolate, right?

There is, however, an enormous difference between raw, dark chocolate and the sugary confections you’ll find at the local gas station. Conventional chocolate is typically loaded with sugar, artificial colours and additives that are harmful to our health. What’s worse, cheap chocolate is the product of slavery and exploitation – making it a poor choice for our culture and community as well as our health.

Raw Cacao Powder vs. Cocoa Powder: What’s the Difference?

Raw cacao powder is typically dried and not roasted, while cocoa powder is from beans that have been roasted. You’ll also find dutch processed cocoa powder, which has been processed with an alkali to make it milder in flavour and less acidic. Unfortunately, this process also strips away many of the nutrients. You can learn more about different types of chocolate here.

Creating your own dairy-free chocolate goodies at home is easy when you have cacao in your pantry. If you’re looking for some dairy-free chocolate inspiration, give one of these delicious chocolate recipes a try!

20 Best Dairy-Free Chocolate Recipes

4-Ingredient Salted Caramel Chocolate Cups

4-Ingredient Salted Caramel Chocolate Cups by Jessica in the Kitchen

Ooey gooey vegan chocolate cups stuffed with homemade salted caramel. And all you need is four ingredients! You’ve got this.

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Chocolate Avocado Pudding

Chocolate Avocado Pudding by The Planted One (*Culinary Nutrition Expert)

There is so much chocolate goodness in this dessert, we don’t even know where to start. Mineral-rich cacao + healthy avocado/coconut fat + sea salt = amazingness.

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Dark Chocolate Pumpkin Seed Bark

Dark Chocolate Pumpkin Seed Bark by Nikki’s Plate

Homemade chocolate bark is one of the easiest dairy-free chocolate desserts: Melt. Spread. Chill. Break. Done.

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Chocolate Protein Smoothie

Chocolate Protein Smoothie by The Easy Healthy Way

The best way to have chocolate for breakfast: in a smoothie packed with greens, coconut milk and protein powder.

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Hemp Chocolate Spread

Hemp Chocolate Spread

Our students make a decadently healthy hemp chocolate spread in the Culinary Nutrition Expert Program. It’s the most delicious homework ever!

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Gluten-Free Beet Brownies

Gluten-Free Beet Brownies by Fit Mitten Kitchen

These gluten-free and dairy-free chocolate brownies harness the antioxidant power of beets. You’ll never know they’re in there.

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Caramel Fudge Chocolate Bars

Caramel Fudge Chocolate Bar by Meghan Telpner (ACN Founder and Director)

An epic 3-tiered chocolate bar layered with fudge, caramel and nougat. Then the whole thing is doused in extra chocolate. We’re in heaven.

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Chocolate-Dipped Prunes

Chocolate-Dipped Prunes by Sondi Bruner (ACN Head Program Coach)

A treat rich in antioxidants and fibre. If you’re a prune lover, then you’ll love them even more when drenched in dairy-free chocolate!

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Fudgy Grain Free Chocolate Chip Skillet Cookie

Fudgy Grain Free Chocolate Chip Skillet Cookie by All The Healthy Things

You can thank us later for recommending this one.

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3-Ingredient Chocolate Turtles

3-Ingredient Chocolate Turtles by Healthful Pursuit

All you need are Medjool dates, pecans and dairy-free chocolate to make these delicious goodies.

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Chocolate Gluten-Free Brownies with Cherry Topping

Chocolate Gluten-Free Brownies with Cherry Topping by Veronica Qubrossi (*Culinary Nutrition Expert + Program Coach)

There are some hidden gems in this recipe, like butternut squash puree, and the cherry sauce is just divine.

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Grain-Free Chocolate Sandwich Cookies

Grain-Free Chocolate Sandwich Cookies by Macy Diulus (*Honorary Culinary Nutrition Expert)

We could probably get by solely eating the frosting…but we suppose we could manage to eat the rest of these cookies, too.

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Citrus Chocolate Truffles

Citrus Chocolate Truffles by Sweet Potato Soul

No need for store-bought chocolate truffles when you can have this amazing mix of dairy-free chocolate, pecans and citrus.

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Chocolate-Dipped Hazelnut Teff Cookies

Chocolate-Dipped Hazelnut Teff Cookies by Salted Plains

A nutty, gluten-free and vegan cookie recipe that uses the light and pleasant flavour of teff.

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Keto Almond Joy Bars

Keto Almond Joy Bars by Big Man’s World

Delicious – and deliciously easy – almond joy bars that are keto-friendly!

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Devil’s Food Buckwheat Cupcakes

Devil’s Food Buckwheat Cupcakes by Yummy Beet

A gluten-free and dairy-free cupcake with a luxurious avocado chocolate frosting. Don’t ever tell us that healthy eating isn’t delicious.

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Chocolate Hazelnut Spread

Chocolate Hazelnut Spread by Rena Williams Wellness (*Culinary Nutrition Expert)

Forget the store bought spread-which-shall-not-be-named. Opt for this creamy dairy-free chocolate hazelnut spread instead – and for a nut-free version, check this recipe out.

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Chocolate Almond Oat Bars

Chocolate Almond Oat Bars by Lindsay Taylor (*Culinary Nutrition Expert + Program Coach)

An easy, tasty snack for moms-to-be (or those who love almond butter + chocolate!) loaded with extra chocolate chips. These pair perfectly with a glass of homemade nut milk.

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Crazy Delicious Dairy-Free Chocolate Fudge

Crazy Delicious Dairy-Free Chocolate Fudge by Oh My Veggies

Cacao powder, coconut and maple syrup? Yep, that trifecta is delicious – and this dairy-free chocolate fudge is, too.

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Chocolate Black Bean Brownie Smoothie

Chocolate Black Bean Brownie Smoothie by That Nutrition Lady

Add some extra fibre to your breakfast by tossing some black beans into your smoothie. We understand your skepticism, but trust us.

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3-Ingredient Chocolate Fudge Sauce

3-Ingredient Chocolate Fudge Sauce by Top With Cinnamon

An easy dairy-free chocolate hot fudge sauce that you can drizzle over ice cream, pour in your hot chocolate, or just eat straight up with a spoon.

The most challenging bit is deciding which of these recipes to make first! Go forth and make some dairy-free chocolate, and be sure to share it with us.

The post 20 Best Dairy-Free Chocolate Recipes appeared first on Academy of Culinary Nutrition.

Extreme detoxification diets and cleanses can be harsh on our bodies. Sipping a liquid diet of lemon water and cayenne or green juice, or eating salad for weeks on end may help you meet short-term health goals, but these detox diets aren’t sustainable because they don’t involve, well, food. Plus they may not provide you with sufficient quantities of protein and fibre needed to release those toxins out of your body.

Instead, let’s stop the cycle of consuming in excess and subsequently cleansing in excess, and try adding detoxifying foods into the diet on a regular basis. These detox foods will gently help you remove harmful toxins from your body, make you feel great, and are absolutely delicious!

What is Detoxification?

Our bodies are exposed to a wide range of compounds in daily life. Some of these are from external sources that we ingest, such as environmental pollution, heavy metals, plastics, from food, drugs and alcohol. Other substances are ones that our bodies make, such as hormones or cholesterol, that serve a purpose and then need to be shuttled out.

The detoxification process is our body’s automatic and natural ability to filter out toxins so they are no longer harmful. You can learn more about detoxification in our podcast episode.

How Foods Help With Detoxification

Increasingly, the constant burden on our bodies from the chemicals in our daily lives means we may struggle with natural detoxification – and this is where food can play a role.

A nutritious diet provides us with key nutrients that support our inherent detoxification processes.

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10 foods to help you gently detox

Cruciferous Vegetables

This family of veggies, which includes broccoli, cauliflower, cabbage, Brussels sprouts and bok choy, contain a multitude of nutrients that support detoxification. Crucifers are rich in glucosinolates, which are sulfur compounds that help to neutralize and eliminate carcinogens, as well as indole-3-carbinol (I3C) – an important nutrient that prevents estrogen-related cancers. If you’re looking for more reasons to love that bunch of broccoli, crucifers also activate detoxification enzymes, support the immune system, contain free radical-fighting antioxidants, and are fantastic sources of fibre.

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Lemons and Limes

These bright citrus fruits help stimulate digestion and metabolism, and they contain high amounts of Vitamin C, an important antioxidant the liver uses to filter out free radicals. Start off your day with squeezing fresh lemon into a glass of water, use it in your salad dressings, or drizzle it over steamed and roasted vegetables. And if you’re looking for a way to use those lemon peels, try making this easy dried lemon zest.

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Flaxseed

Photo: VeganBaking.net

When we begin to detoxify, we need something to grab on to those harmful chemicals and transport them away. Enter flaxseeds. These little seeds are extremely high in fibre, which is great for the digestive tract and helps us eliminate unwanted toxins. Flaxseeds are also a wonderful source of free radical-fighting antioxidants, anti-inflammatory omega-3 fatty acids, and cancer-preventing compounds called lignans. Flaxseeds can be easily added to your:

• favourite smoothie recipe
• oatmeal
• salad dressings
• baked goods
• or sprinkled over soups

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Garlic and Onions

Photo: Alice Henneman

If you’ve ever sliced an onion or minced a clove of garlic, then you know how pungent these babies can be. But that strong smell is where the power lies – or wafts, in this case. Allium vegetables like garlic, onions, leeks and scallions contain sulfur compounds that enhance the detoxification enzymes, which help us wipe out toxins and inhibit carcinogens. Plus they add flavour to virtually any dish, making them easy to incorporate into your diet.

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Cilantro (or Parsley)

Photo: Thamizhpparithi Maari

Cilantro is a powerful herb packed with anti-microbial properties and it is thought to contain compounds that help bind to heavy metals and remove them from the body. If you’re a cilantro-hater, then swap it for parsley.

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Turmeric

Turmeric is one of our most-loved herbs and there are so many ways to enjoy it. It’s primary component, called curcumin, is incredibly supportive and protective for the liver, one of our main detoxification organs.

Try this recipe for turmeric paste, which you can use in both sweet and savoury recipes.

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Green Tea

Photo: Content Pixie via Unsplash

An incredibly potent antioxidant, green tea helps to prompt the enzymes involved in our liver’s second phase of detoxification, which transforms toxins into less harmful toxins so we can shuttle them out of our bodies.

Research shows that green tea can also protect us from toxins we’re exposed to in the environment, including:

• smoke
• pesticides
• mycotoxins (compounds from fungi that cause disease and even death)
• polychlorinated biphenyls (PCBs), a set of pervasive industrial chemicals that can impact our immune system, brain and thyroid

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Dark Leafy Greens

Photo: Heather Barnes via Unsplash

Greens are incredibly nutrient-dense. They can help rid us of heavy metals, and produce the enzymes that go on to make antioxidants and enzymes that aid detoxing. If consuming greens is challenging, try a high quality greens powder or juicing (see below).

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Low Glycemic Vegetable Juice

Photo: Christina Rumpf via Unsplash

Vegetable juices don’t contain fibre and have high concentrations of nutrients so you’re able to consume far more nutrition at once than if you tried to eat all of those fruits and veggies on their own. Aim for juice made with low-glycemic veggies and fruits to help balance blood sugar, like:

• dark leafy greens
• herbs (parsley/cilantro/mint)
• cucumber
• cabbage
• sprouts
• celery
• fennel
• ginger
• turmeric
• lemon
• lime
• pear
• green apple

For more on juicing, we have an entire module on Smoothies and Juicing in the Culinary Nutrition Expert Program.

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Raspberries

Photo: Uliana Kopanytsia via Unsplash

These seasonal beauties are not only rich in antioxidants, but they’re also one of the most fibre-rich of the berries, which means they can help us eliminate toxins regularly through our poop.

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Lifestyle Tips for Detoxing

We have multiple channels of elimination, and diet and supplements aren’t the only way to support them. Lifestyle practices can help enhance additional detoxification channels like our lungs, skin and mind. Here are a few extra things you can do.

Sweat it Out

Use a sauna 3 times weekly, and preferably an infrared sauna if you can. This helps us eliminate chemicals through our sweat.

Deep Breathing

Start with 5 deep breaths, inhale for 4 counts, exhale for 5.

Skin Brush Twice Daily

Skin brushing increases circulation, gets the lymph moving, and detoxes the skin.

Light Exercise

Walking, swimming, stretching or gentle yoga are great options!

Daily Relaxation

Meditation, reading, taking a bath, colouring, or anything else that helps you unwind.

Health regimens don’t have to be a punishing process. With these 10 foods to help you gently detox, along with a few key lifestyle strategies, detoxification can be a tasty and, dare we say it, enjoyable process!

The post 10 Foods To Help You Gently Detox appeared first on Academy of Culinary Nutrition.

There are a multitude of ways that we can support our digestive system using key foods and beverages. One little-known drink that can have a beneficial (and tasty) effect is a digestive shrub. It’s not only easy to make using ingredients you likely already have on hand, but also you can customize your shrub to your preferences or health concerns. And it really takes your cocktails or mocktails to the next level! 

Our digestive shrub recipe below was a sleeper hit amongst our students in our Everyday Herbal course – it received so many rave reviews we knew we had to share it with everyone!

What Is a Shrub?

Also known as ‘drinking vinegar’, a shrub is a concentrated liquid made of herbs, vinegar and sometimes fruit that is fermented for a short period. Shrubs can be taken in small amounts on their own as a shot or mixed with water, tea or other drinks for a tasty beverage.

Photo by Jessica Pescush

Culinary Nutrition Benefits of Digestive Shrubs

We adore digestive shrubs because they:

• help stimulate our digestive juices though their bitter quality
• lower our cravings for sugary foods
• are infused with herbs and spices that can reduce gas and bloating, soothe the digestive tract, relax intestinal muscles and lower inflammation
• are fermented, a process that yields innumerable probiotics; helping us to maintain and nourish the microbiome in our guts, support the immune system and make certain nutrients easier for us to absorb
• are low-cost and easy to prepare
• can be adjusted to include local and seasonal foods
• are refreshing at all times of the year, but particularly in the warmer months when combined with hydrating beverages

Best Vinegar for Digestive Shrubs

Our go-to vinegar for digestive shrubs is organic unpasteurized apple cider vinegar because it:

• is a fermented food, containing probiotics that support digestion
• helps to stimulate stomach acid, a vital part of our digestive process that breaks down our food in the stomach
• helps lower the glycemic effect of foods and improves insulin sensitivity
• is incredible versatile in cooking, home cleaning, beauty care and more (learn 20 different ways to use apple cider vinegar here)

Best Herbs and Flavours for Digestive Shrubs

We like to create a balance of tastes, drawing on flavourings that are sweet, spicy, sour and bitter.

You are welcome to choose your favourite flavours for your digestive shrubs. The ones we adore are:

Peppermint

Mint helps to relax our intestinal muscles, reducing spasms and pain, and it relieves bloating and gas. It can help address a variety of gastrointestinal conditions, but is often used in irritable bowel syndrome to diminish symptoms and abdominal pain.

Ginger

Ginger is a pungent, slightly spicy herb that has strong carminative properties, which means it
can reduce gas and bloating, plus it can help prevent indigestion. It contains compounds called gingerols, which block pro-inflammatory compounds and can lessen pain and is a great remedy for gastrointestinal upset and nausea.

Licorice

Licorice is a sweet-tasting herb that soothes the digestive tract, plus it has anti-viral and anti-microbial properties, which can be helpful for inhibiting bacteria and addressing peptic ulcers. We are beginning to learn that licorice has potential as a prebiotic, which helps support digestion and the intestinal microbiome.

Fennel

Fennel enhances digestion by reducing bloating and gas, and can help reduce abdominal pain and symptoms of IBS.

Cinnamon

Cinnamon contains an anti-inflammatory compound called cinnamaldehyde and also helps to slow the speed of food leaving the stomach. We prefer using true cinnamon, otherwise known as Ceylon cinnamon.

Photo by: Meghan Telpner

To Sweeten or Not to Sweeten?

Many traditional shrub recipes include sugar. Our recipe below gathers sweetness from the fruit, herbs and spices, so we don’t add any extra sugar to it. Yes, the vinegar has some bite but when we consume a shrub on its own as a digestive aid, we want that bitterness to prompt the digestive process. 

If you’re creating a cocktail or mocktail with your digestive shrub, or need a little bit of extra sweetness, add your favourite natural sweetener to taste. 

• Guide to Natural Sweeteners
• Culinary Nutrition Guide to Honey
• Monk Fruit and Low Carb Sweeteners: Are They Healthy?

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If you enjoy making our digestive shrub and feel ready to explore more herbal medicine, Everyday Herbal takes the overwhelm out of making herbal remedies at home!

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When Should You Drink Your Digestive Shrub? 

Sip on a digestive shrub before meals to get the digestive juices flowing; or after eating to help you digest your food. Start off with 1 tablespoon, or use a small shot glass.

For an anytime-of-the-day libation, mix your digestive shrub into water, or a mocktail or cocktail recipe. 

Tools Needed for Digestive Shrubs

• Knife
• Measuring cup
• Wooden spoon
• Glass jar
• Cheesecloth or a fine-weave cloth
• Parchment paper
• Fine-mesh sieve
• Bowl
• Funnel

Digestive Shrub Recipe

What we adore about this recipe is you can experiment with it! Play around with herbs, spices and fruits. If you aren’t interested in adding fruit to your concoction, you can leave it out entirely. 

Print

Digestive shrubs are an easy fermentation project you can add to your repertoire and they’re sure to impress your family and friends (and maybe prevent some post-dinner emissions!). Be sure to leave us a comment if you loved this recipe!

The post How To Make A Digestive Shrub (Drinking Vinegar) appeared first on Academy of Culinary Nutrition.

The 2021 term of the Culinary Nutrition Expert Program has wrapped up and we are unbelievably proud of this year’s incredible community. Our 2021 crew came from across the globe, with over 30 countries represented and everyone had an infinite level of wisdom and inspiration to offer.

The grand finale of the Culinary Nutrition Expert Program, their final assignment, is a 2-hour live class facilitated by our culinary nutrition experts-in-training. This is an opportunity for our students to incorporate all of the skills they’ve learned throughout the semester and share what they know about culinary nutrition with family, friends, or coworkers.

It brings us tremendous joy to hear about how their classes went. Our students often feel:⁠

• exhilarated⁠
• totally in their element⁠
• excited to teach again ⁠
• proud and affirmed by the praise from their guests and the impact of the class ⁠
• surprised at how much culinary nutrition knowledge naturally rolled off their tongues ⁠

Our students are always a little nervous about hosting an event, but every year they are filled with elation and gratification after they totally rock it.

We are so proud to share photos of some of our students, of their smiling faces, beautiful food and pride at a job well done!

Karin McLean, Hanover, Massachusetts

“Had a blast running my workshop! I went into this course thinking, ‘I’ll brush up on my nutrition info and get some ideas for cooking/baking’, but it has been such a pleasure and has given me so much while reminding me why I love it so much. I’m in corporate America and it’s scary to think about walking away from it but through this experience I can see a future with workshops and coaching in it.”

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Yolanda Dietrich, Lakewood, California

“Had my workshop last night on the topic of psoriasis/autoimmune conditions. We had an amazing time and so much food!! I felt so comfortable explaining, but definitely challenging to cook, teach and stay on track. My guests had so many questions. It was a great experience & everyone loved the food!”

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Laura Letourneau, Whitby, Ontario

“My Cultivating Calm Workshop was a success!! This was way outside my comfort zone but it felt really right, and I felt excited to share everything I’ve learned from this program. Everyone loved all the recipes and learned so much. I had so much fun making everything and teaching. I felt organized and prepared. I even cracked some jokes to lighten the mood. I think one of my love languages must be giving and cooking because it felt so good to be able to give others the gift of good health!”

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Nicole Form, Saskatoon, Saskatchewan

“I have to admit I was stressed and worried, but I did approach it from the stance that I truly wanted my participants to feel their time was valued. I did not think of this as my assignment but my opportunity to share with them the incredible knowledge I’ve gained from this course.

I am excited to share that it went amazing. We had so much fun. I presented, we discussed, I demoed – then they all cooked/prepped at individual stations then we met back at the table to discuss what each person made, what they thought of it, changes they made or would make. It was lively and interactive.

Following our class they wanted to create a WhatsApp group for recipe and lifestyle sharing (which we did). I have to give huge kudos to Meghan and her team.”

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Megan McNorton, Belle River, Ontario

“I was nervous when prepping to do the workshop, but I was all good once I got started. I was just excited to inform and teach my people. We had lots of laughs and enjoyed the samples. It was so empowering. I loved it and can’t wait to plan another one.”

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Diana Maria Leon Zuluaga, Bogota, Colombia

“Thank you so much everyone! It was a real success!! I enjoy doing this so much

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