Nutrition Therapy Institute Fight the Fire Within: Cooking and Eating to Reduce Inflammation
It’s becoming increasingly clear that chronic inflammation causes or contributes to many serious illnesses, including heart disease, Alzheimer’s, diabetes, high cholesterol, high blood pressure, obesity, eczema, psoriasis, chronic fatigue, asthma, sinus infections, allergies, migraines and acid reflux. Even some forms of cancer are believed to be caused by inflammation. The body’s attempt at self-protection, inflammation works to remove harmful stimuli, including damaged cells, irritants or pathogens, and begin the healing process. Chronic inflammation has gone on for months, even years. Stress, lack of exercise, genetic predisposition and exposures to toxins can all contribute to chronic inflammation, but diet also plays a large role. Healthy changes in diet can help reverse the process. Guided by Natural Foods Chef Lynda Lacher, learn which foods may cause inflammation, how to incorporate foods that reduce inflammation into your diet, and prepare foods that positively influence your health. Focusing on quality protein, fats and an abundance of vegetables and fruits (antiinflammatory foods that can be easily added to your diet), create healthy meals using organic produce, sustainable seafood, and hormone- and antibiotic-free meats and poultry. Good foods that taste great! WEEKLY MENUS Pork tenderloin, Roasted vegetables with walnuts, Ginger wasabi sweet potatoes, Apples and pears with raw caramel dip Zucchini noodles with garlic shrimp and romesco sauce, Kale energy salad, White bean blondies Coconut curry chicken, Mashed cauliflower, Sautéed kale with almonds, Chocolate avocado Pudding
Three sessions
Wed., 6:30–9 pm, Jan. 23, 30, Feb. 6, 2019 $185 Chef Lynda Lacher is the founding chef instructor of the Natural Chef Program at the Nutrition Therapy Institute. She specializes in teaching the vital skill of cooking while creating confidence in the kitchen. Chef Lynda is committed to empowering people with the idea that what we put on our plates can provide quality of life, deep nourishment and a sense of community. Note: Both courses are held at NTI facilities.
10
Eat More Plants! Plant-Based Eating for Everyone
Plant-based diets are among the fastest growing nutrition trends, gaining interest with many populations—including meat lovers! Consider why: In cultures where a plant-based diet is prominent, the rates of chronic disease are extremely low and research has shown that eating plants may help prevent, treat or even reverse some leading causes of death, including heart disease, type 2 diabetes and high blood pressure. What’s more, a plant-based diet need not be difficult or boring—or completely void of animal protein. It’s actually easier to adopt than you might think! Leading three learning-and-cooking sessions, Natural Foods Chef Lynda Lacher explains the benefits and delights of plant-based diets. Plant foods pack your diet with fiber, vitamins, minerals, healthy fats and phytochemicals. What’s the right plant-based diet for you? Is it necessary to become vegan or vegetarian? How can animal proteins play a “supporting role” to your veggies and whole grains? Chef Lynda tackles these questions and more as she also helps you cook a delicious meal packed with the power of plants. Come away with new knowledge, abilities and goals in your quest to live a healthier, plant-based lifestyle. WEEKLY MENUS Brazil nut burgers, Glazed carrots, Mediterranean edamame salad, Chocolate dip with fruit Collard wraps, Tomato miso soup, Vegetable muffins, Raw carrot bliss balls
Vegetable kootu, Millet mash, Carrot raisin kale salad, Pear apple crisp
Three sessions
Wed., 6:30–9 pm, Apr. 10, 17, 24, 2019 $185