Page 52 - The 'X' Chronicles Newspaper - September 2009

48 Holistic Cooking Academy 48 Holistic Cooking Academy The Holistic Cooking Academy of Canada One meal makes an immediate difference to the brain. The Holistic Cooking Academy recognizes the power of nutrient-dense foods for physical, emotional, mental and spiritual balance. We present a scientifically based program to build immunity one meal at a time. This is based on principals of adequate nutrients from organic foods and whole food supplements, with recognition of food allergies and sensitivites to white sugar, genetically engineered wheat, pasteurized dairy, gluten, corn, soy, chocolate, fish and eggs. We teach Health kinesiology or Body Talk in the cooking classes. This science is most effective to discern chemical individuality. Working within the guidelines of blood type and body type the Academy trains holistic teachng chefs to work with the public. Teacher applicants must have a storng background in nutrition. Teachers graduates apply for postions in community kitchens within the Public and Catholic School Boards in Continuing Adult Education, or within private schools and College Continuing Adult Education programs, or in their own kitchens if suitable. We have a distant education program as of September 2009. A DVD is attached to the emialed notes of 30 pages or more for 55 weeks. We serve all communities worldwide. Applied Nutrition in the culinary arts is a pioneering step as all colleges continue to serve white flour and white sugar that seriously destroys immunity. Chef's who have the attitude that they have healing hands to prevent disease are welcomed into our circle to create health havens on the road at holistic restaurants. As chefs choose to use locally grown organic foods in the Green Movement, society can be protected from teh chemical warfare that rages in teh global food chain. Learn how to create balanced meals using nutritional analysis. It will save you thousands of dollars. Meet Chef Lori Nichols Davies Lori Nichols Davies is a Canadian pioneer in research and education in Applied Nutrition. She began her professional career in the health food business in Toronto in 1972. Hired as a Food and Health Consultant she soon became a General Manager of four stores, hiring staff and training them. She became active in the Canadian Consumers Health Organization through her employer, Lionel Pasen, owner of Canada's oldest herbal store. (He still leads this sensible activist group.) In the next six years she learned journeyman style from lectures given by many visiting research scientists, such as Adele Davis, Al Smith of Trophic Foods, Dr. Bernard Jensen, DC, ND, founder of iridology (a diagnostic tool that is 90% correct used by the Mayo clinic), also author Dr. Paavo Airola, ND of California; Dr. Abram Hoffer, MD, Father of Orthomolecular Therapy from Saskatoon; and Dr. Ann Wigmore, Ph.D. from Boston who started the Hippocrates Institute (eight locations in North America.) In 1977, Lori became one of Canada's first certified 'Touch for Health' kinesiologists. She has updated her training with Body Talk (R) in 2009, and makes monthly contributions to an international community. As CEO of theHolistic Cooking Academy of Canada, Lori is an active supporter in theCanadian Organic Growers and Savour Ontario prograrms. Having expanded her programs in Ottawa to six locations in 2009, with her first three graduate holistic teaching chefs, she expanded her program to Toronto in the spring of 2009. Recognized by the Canadian Naturopathic Community as a friend, and as an honorary member of the Canadian Association of Natural Nutritional Practitioners, she continues to be an ardent spokesperson at conferences, on radio and TV. As author of the fourteen volume cookbook series, The Enlightened Home Chef, which grew out of her need to develop a curriculum that makes sense to her and her Advisory Board member, she has risen to a unique position based on personal revelation through prayers. Her certifications from the Strathmore Institute in Toronto as a Natural Food and Health Consultant, and from the International Edison Institute as a Nutrition Consultant were a good beginning to place a hat on her head of experiences. Since 2005, her Academy is a member of the International Association of Culinary Professionals. As a writer and published author, she is a member of the Ottawa Independent Author's Association as of 2008. In 2009, she has qualified to be an honored member of Stanford's Who's Who of Canada 2009 for outstanding executives, professionals, and entrepreneurs, and has been invited to be a member of the Princeton University Global Network. Her articles appear from time to time in local newspapers in Ottawa and the River Valley. The 220 hour program is audited and accredited by her independent Advisory Board. A three hour clsss provides community credits for nutrition students to graduate from the Canadian School of Natural Nutrition. The Academy's professional advisory board is dedicated to knowing everything possible about healing with food and nutriceuticals. Using their research she teaches others to also become vocational organic holistic chefs and enlightened home chefs. This 55 week program certifies daycare chefs, professional chefs, natural health practitioners, fitness instructors, legal secretaries, widows and grandmothers to add a Certified Holistic Chef designation to their credentials. Lori has trained over 2,000 home chefs since 1998. For more information visit the website below. www.holistic-cooking.com