Feeding educational and natural cooking courses:

Programme:

1st Day: THE FEEDING ELEMENTS9.00 a.m. visit to the Botanical Garden and introduction on the concept of health

9,30 a.m. – Introduction in the Didactic Room
-    The nutrition elements (carboydrates, proteins, lipids, vitamins and minerals).
-    Their meaning, their use and where they can be found.
-    How they can be found in Nature.
-    Deficiency and excess.
-    The main vices of the modern diet.

11,00 a.m. – In the kitchen to learn how to cook healthy   
-    Tortino with millet and vegetables
-    ‘Pasta alla carbonara’ – served with a vegetal dressing made of eggs, bacon and Parmesan cheese
-    Salad with crispy/crunchy seeds

2nd Day: THE CEREALS

9,00 a.m. – Lesson concerning the following items:
-    The cereals, the base of our diet
-    Tradition and curiosity on the worlwide diet
-    The properties of our ‘allieds’ (spelt, rye, oat, corn, millet, mais, quinoa....)
-    Refined food: what we are loosing
-    The whoolfood

11,00 a.m. – In the kitchen to discover the CEREALS IN GRAINS, cooking times and methods
-    Cold barley cups in leek/scallion sauce
-    Spelt cooked croquettes
-    Cous cous cake

3rd DAY: PROTEINS

9,00 a.m. – Lesson concerning the following items:
-    Vegetal and animal proteins
-    The meat: vices and virtues
-    The “new” vegetal proteins (seitan, tofu....)
-    Milk and substitutes

11,00 a.m. – In the kitchen to cook the vegetal proteins and learn how to make the TOFU and SEITAN
-    Lentilles rissoles
-    Seitan tonné and vegetal mayonnaise

4th DAY : FATS AND DRESSINGS

9,00 a.m. – Lesson concerning the following items:
-    The fats
-    Distinction between “good” and “bad” ones
-    The extra olive oil, a treasure to discover
-    The macrobiotic dressings (shoyu, tamari, gomasio...)
-    Spices, allied of an healthy and spicy cooking
-    Salt

11,00 a.m. In the kitchen to try the NEW INGREDIENTS AND SPICES
-    Tofu rissoles
-    Pies cream with aromatic herbs
-    Spicy apple pie

5th DAY: VITAMINS AND MINERALS

9,00 a.m. – Lesson concerning the following items:
-    The vitamins and minerals
-    Why we can not live without them
-    Fruits and vegetables, our biggest treasure
-    Learn how to respect seasons
-    Body reserves, how to preserve them
-    Deficiency problems

11,00 a.m. In the Kitchen to use with fantasy FRUITS AND VEGETABLES
-    Multivitaminic aperitif
-    Cream of courgettes
-    Toasts with fennels and olives cream

6th DAY: DIGESTION

9,00 a.m. – Lesson concerning the following items:
-    How the nutrition elements are digested
-    The importance to respect our body’s times
-    The food combination
-    Main causes of energy lack
-    Eat less, eat better

11,00 a.m. In the kitchen to discover the ‘monodish’ and unusual combinations
-    Oat cream with parsley
-    Vegetable pie
-    Summer buckwheat

7th DAY: ENERGY FROM FOOD

9,00 a.m. – Lesson concerning the following items:
-    How to change our dietary habits
-    The diet following the macrobiotical conceptions
-    Yin and Yang on food
-    Vegetarians and fruitarians: we can learn from them
-    Learn to eat calmly and enjoy the food

11,00 a.m. THE ETHNIC COOKING
-    From the arabic world: hummus (spicy chickpea cream)
-    From India: basmati rice with curry
-    From Mexico: tortillas with spicy frijoles

8th DAY: LEARN HOW TO EAT

9,00 a.m. Lesson concerning the following items:

-    We are all different: learn to feel our needs
-    The food at different ages
-    The meaning of nutrition
-    What else we are feeding? (water, light, impressions....)

11,00 a.m. BREAKFASTS AND SNACKS, in the Kitchen to cook a ‘sweet greeting’. Natural sweets for adults and children.
-    Strudels
-    Almonds, coconuts and honey cakes
-    Mousse