I believe that my gift is inspired teaching.
I am inspired to teach and I inspire others when I teach. I inspire people to go into the kitchen and take back their health by preparing nutrient-dense, traditional food.
I synthesize information and illuminate patterns for my students. I teach the why and the how of cooking traditional food. I teach techniques. Once you attend a class, my hope is that you walk away confident, eager to go into the kitchen and apply what you have learned. I’ve been told that my cooking classes are lively, fun, chock full of good information and good food.
I have been teaching for more than 12 years and teaching continues to be my passion. I call what I teach Cooking for Well-Being classes. I teach beginners, those that are new to cooking real food, as well as old-timers, those who have been cooking traditional food for years. My intention is for everyone to learn something new; for students to be happy that they attended! Classes are taught locally in a private home, teaching kitchen, wellness center, or practitioner's office in Colorado or around the country. I also offer Cooking for Well-Being Teacher Training and GAPS Cooking Weekends. I am often the featured teacher at the annual conference of the Weston A. Price Foundation, Wise Traditions. For those of you who would rather not travel, or would like to take classes in your own timing, in your own home, I offer Online Classes.
The following are some of the classes that I have taught over the past thirteen years. They are all original classes; I designed and developed them myself. I am currently developing a Teacher Certification Training program for those who would like to teach Cooking for Well-Being classes. If there is a class topic you would like to host that is not listed here, contact me.
Please see my current schedule of classes.
If you are interested in hosting a class or series of classes in your home, or hosting me in your town, contact me.
Please be sure to read my terms and conditions related to classes.
Well-Being Basics Classes
Culturing Dairy and Making Whey
The Technique of Lacto-fermentation: Vegetables, Fruits and Beverages
Making Meat Stock and Nutrient-Dense Bone Broth
Soaking and Preparing Beans and Legumes
Soaking and Preparing Whole Grains
Making Enzyme-Rich Sauces
Making Salad Dressings and Marinades
Preparing Deep Green Leafy Vegetables
Liver and Liver Pate
Additional Cooking for Well-Being Classes
What is Real Food? Why does it Matter? Healthy Fats, Proteins, and Dairy
Making Butter, Whey and Cheese
Cultured Beverages … Drink your Probiotics and Enzymes!
Real Condiments: Eat Your Probiotics! Fermented Pickles, Chutneys, Salsa, Ketchup
Super TONICS: Kombucha, Beet Kvass and Liver and Adrenal supports
GAPS (Gut and Psychology Syndrome™) Classes:
Introduction to GAPS Cooking
The Differences between NT (Nourishing Traditions) and GAPS (Gut and Psychology Syndrome™)
Making Stock GAPS-Style
Culturing Dairy GAPS-Style
Basic Breads and Muffins: Baking GAPS- Style
Nourishing Healthy Children: Real Food for Super Kids!
What Children Need to Thrive: Healthy Fats, Protein, Ferments and Carbs
The Dairy Dilemma: Choosing Digestible Dairy
One of Nature’s Best Remedies: Making a Stock that is Nutrient-Dense
Digestible and Delicious: Soaking and Sprouting Beans and Whole Grains
A Week of Healthy Breakfasts
Healthy Snacks—all prior classes required
Small changes, BIG IMPACT! Real food to balance kids with ADHD and on the Autism Spectrum …
The Foundation Class: Why GF/CF is not Enough
Nourish Your Brain Food
Drink to a Healthy Gut: Fermented Beverages
Eat Your Probiotics: Lacto-fermented Vegetables and Fruits
Gelatinous Stock for a Healthy Gut
Gluten-Free series (featuring coconut flour, nut flours and GF grains)
Super GF Whole Grains: Amaranth, Millet, Quinoa and Buckwheat
Super GLUTEN-FREE Breakfasts!
Super GLUTEN-FREE Snacks
Cooking with the Seasons
Easy, Hearty Soups (winter, spring, summer, fall…)