With the College of Naturopathic Medicine
Cooking for optimum health goes way deeper than getting your five-a-day and drinking plenty of water. Every single thing you put on your plate contributes to your body’s overall health, your sense of wellbeing and even your mood, so cooking more mindfully is a great place to start.
This is something that London’s award-winning College of Naturopathic Medicine (CNM) is inspiring people to do with their new Vegan Natural Chef courses. The college, with offices UK wide, has been training natural therapists for the past 30 years, and now they’re offering budding chefs and health-conscious amateurs a unique opportunity to transform the way they eat.
The principles of the course are simple; that everything we cook should be 100 per cent wholesome, and 100 per cent health-promoting. Students will learn all about the body, both in terms of how it works and how food is absorbed and converted to energy.
Based in the college’s state-of-the-art kitchens, classes span everything from therapeutic juicing, fermentation and the clever use of wholesome nuts and seeds to more traditional lessons in menu development, knife skills and food photography.
Health-destroying ingredients like white sugar, table salt and other everyday nasties are banned; instead, chefs learn to source and create nutritious and delicious dishes using natural ingredients from the college’s culinary garden. Each ingredient is designed to support health and wellbeing, without sacrificing taste.
If London’s a stretch, the CNM Course Consultants are happy to discuss and arrange a variety of options to ensure you can explore the courses online; either way, you’ll explore the key principles of cooking to promote not only optimum health, but also to tackle common everyday health problems such as digestive disorders, sleep problems and stress.
The Natural Chef courses are recognised and respected throughout the catering and hospitality industry, with past graduates going on to luminous careers as cookery instructors, recipe writers, retreat chefs, cookbook authors and even restaurant owners.
