A gateway event to the world of wholefoods cooking, a journey of discovery of how cooking can improve your health, vitality and enjoyment of life.Read More
An introductory series
We invite you to take part in a journey of discovery to experience how cooking with wholefoods can improve your health, vitality and enjoyment of life. This course is open to all who would like to take part, both beginners and experienced cooks, and our approach will be adapted to suit your particular dietary requirements.
Our food goes on a miraculous journey of transformation from its origins in the earth and sea, interactions with sun, air and rain to incorporation into our being. The way our food is produced and processed is of fundamental importance to the health and longevity of our environment and ourselves.
Good quality delicious food is the foundation of our well-being and is a vital part of the education offered at Concord Institute. It sustains and supports our transformation in all areas of life – our physical abilities, emotions, aliveness and vitality, and our relationships with ourselves and others.
What are wholefoods?
By wholefoods we mean food that is in a whole state, naturally processed and without artificial additives. All food must be processed to some degree, but we advise careful selection based on criteria such as is it: locally grown, seasonal, produced to organic standards, not excessively refined, retaining life energy (ie it will grow if you plant it).
Wholefoods are naturally nutrient dense and high in complex carbohydrates, which are essential for good brain function. For a delicious and nutritious balanced diet it is important to select a wide variety of foods from a range of types. We can choose from hundreds of different ingredients, but a few examples are:
- Whole grains – brown rice, millet
- Processed whole grains – wholegrain noodles, pasta
- Beans and pulses – beans, lentils, peas
- Vegetables – wide range of roots, shoots and greens
- Sea vegetables – nori, kombu, arame
- Nuts and seeds – almonds, chestnuts, pumpkin, sesame
- Fruits, both fresh and dried – apples, pears, apricots
- Fermented foods – miso, shoyu, tempeh, pickles
- Herbs and spices – parsley, thyme, ginger, cumin
- Natural seasonings, condiments and cold pressed oils
- Animal foods such as fish, eggs and meat can be used occasionally if desired or necessary.
The importance of cooking
Cooking wholefoods is a creative act that generates our physical and mental well-being and empowers us through increasing our self-reliance in nourishing ourselves, our abilities in artistic expression and our social life through provision of wonderful meals for friends and family.
Better health and vitality are possible by taking time and care to source high quality ingredients that are appropriate for the season and our health condition and energy level. A lifetime of optimising health and happiness through cooking awaits!
What you will learn
Each class will focus on a particular theme and will cover:
- How to select wholefoods from the different categories to create balanced, delicious and attractive meals
- The basic kitchen equipment you will need to get started with cooking wholefoods
- General methods for the preparation and cooking of different food types
- A diverse range of different cooking methods and how to adjust seasoning, heat and time
- A diverse range of examples of nutritional, tasty and satisfying meals using combinations of different ingredients and cooking styles together in each of the three classes.
Classes will include a mixture of hands-on cooking and demonstrations, followed by eating the meal we have created. Click here to read the June/July series menu.
The highest quality organic ingredients will be provided and vegan alternatives will always be provided in the few instances when fish/dairy may be called for.
Recipe sheets will be printed and available to take away at the end of the class.
You will be invited to practise wholefoods cooking at home in between the classes, we will provide a support structure for this, including suggestions for sourcing ingredients.
This series is facilitated by Nicholas Allan, Leo Andersen & Sarah Williams. Click here to visit our Facilitators Page and scroll thorough to find out more about each of them.
This is a series of three cooking classes, taking place on:
Monday 20, 27 June & 4 July, 6:30pm – 9pm
Introduction to Wholefoods Cooking programme details
This course is open to all, regardless of cooking experience and background.
Full series only, drop-in classes are not available.
Location: Concord Institute
(deposit £65, non-refundable and non-transferrable)