Simply Nutrition

Culinary Class - Getting Veggie

"Getting Veggie" was the title of the third culinary class, staged at the Culinary Arts Studio in Eastbourne - part of Brighton University's School of Service Management. It is a perfect venue to "blend" nutrition facts and food knowledge, with practical food demonstrations and plenty of delicious tastings from Simply Nutrition's resident chef, Steven Cooke.

The aim of this particular class was to help people better understand plant-based diets (from a nutritional, moral and spiritual perspective), to appreciate the benefits (and challenges) of embracing vegetarian and vegan food, and to inspire people to incorporate more vegetables and vegetable-based foods into the diet. The "mix" of people in the audience (all with different ideas, views and experience of "vegetarianism") helped Steven and I to achieve what we set out to do... to inform, entertain, and enjoy "food" in natural and creative ways. Vegetarian and non-veggie individuals attended... along with 2 founders of Veg Out, a superb Sussex vegetarian catering company.

I discussed a variety of topics and issues surrounding vegetarianism, such as...

Culinary Class - Food and Nutrition for Optimal Sports Performance

The second "Simply Nutrition" culinary class was another banquet of informational and sensory delights! With a "full house" in the culinary studio, of sports and fitness enthusiasts, both recreational and competitive athletes from sports such as cycling, running, and triathlon, "Nutritionist and Chef" provided practical tips, new meal ideas, culinary do's and don'ts, and plenty of theoretical information to "digest", take away, and immediately put into sporting practise!

It is vital for the athlete...

Culinary Class - Healthy Eating with Flair and Imagination

What do you get when you mix a Nutritionist with a Chef, put them infront of 25 "eager and hungry" people for two and half hours?.... A culinary extravaganza of course!

Last night's class on "Healthy Eating with Flair and Imagination" was a blend of nutrition facts, food knowledge, food demonstrations and plenty of delicious tastings from Simply Nutrition's great chef, Steven Cooke.

I discussed the basics of healthy eating: ensuring you are eating foods from the 3 major food groups of carbohydrates, fats and proteins, and choosing quality, natural "wholefoods" as much as possible. As I said last night, it is important to recognise your particular needs in terms of quantity too... not overeating, or undereating by skipping meals or snacking on nutrient-poor refined foods, or highly processed over-sugared or over-salted foods. Let's move further still towards WHOLEFOODS in the diet as much as we can! Remember the Appetite Scale I gave you? Work with that if you need to.

The 6 natural tastes: