The Self-Sufficient Kitchen: Food as Medicine

This class will explore foods that help us to regain our equilibrium after the winter months. Participants will be introduced to preparing own teas and decoctions for wellness, become familiar with health supportive herbs to have in their kitchens, and learn how to take immunity into their own hands to heal common ailments with food and herbs.

Taught by Chef Nicole LoBue, Food as Medicine is part of an ongoing series of classes entitled the Self-Sufficient Kitchen which introduce students to the basics of traditional food preparation. In a time when we can often mistake “food products” for real food, this series of classes will ground students in the processes, recipes and nutritional benefits of cooking from scratch.

Nicole LoBue has been working in the food industry in New York and San Francisco since 1990. She studied the culinary arts and whole foods nutrition at the Anne Marie Colbins School of Food and Healing and the French Culinary Institute in NY. With a deep passion for food inspired by her Sicilian heritage and world travels, Chef Nicole LoBue spreads the love of everything delicious to others. A dedicated student of herbal medicine; Nicole firmly follows the political and aesthetic culinary principles regarding the faithful use of ingredients that are healthful both for consumers and the environment.

Saturday, March 26, 2011