Holistic Food Preparation—Around The World CEHFP | Spring

Instructor: Eva Cabaca M.Ed., CNP

In this post grad six session course, we will embark on an exploration of the possibilities to present world famous cuisines in a holistic way. All dishes will be fully vegan and completely free of processed ingredients. We will immerse in creative processes, concepts and ideas, and craft truly unique delicacies that will adhere to both holistic principles and world traditions. We will pay attention to detail, enjoy the experience, taking time to create masterpieces that will satisfy both the creative impulse and all the senses. Each class will explore a few advanced food preparation techniques or concepts to enhance your food preparation skills. An open mind, willingness to embrace new concepts and ability to work independently in your own space are key. Certain equipment, to borrow or buy (if you think you might want to own the piece) will be necessary, as specified. 

Every participant is strongly encouraged to invite their family members! Kids can watch and even participate in the background, to make this experience a fun family event. After you create the delicious dishes, you will be able to enjoy a unique lunch of the delights together. Recipes will serve four people. The cost of ingredients for each session, that may become your family Sunday lunch or dinner, will roughly run registrants $35-$40. 


LOCATION: Zoom Classroom

SESSIONS: 6 Saturdays
DATES: Mar 26, Apr 2, 9 , May 28, Jun 4, 11, 2022
TIME: 2:00pm – 5:00pm Eastern / 11:00am – 2:00 pm Pacific
PRE-REQUISITE: HFP04 or equivalent
FEE: $340 + HST
REQUIREMENTS:  A home kitchen with basic equipment and utensils, willingness to buy your own ingredients, according to the list provided by the instructor prior to your start date, willingness to work in your own space, together with your loved ones if possible or desirable.
Maximum of 8 Students
SESSION 1: Holistic Taste of Italy
DATE: Sat Mar 26

RECIPES: Lasagna with freshly-made gluten-free noodles, Grain-free pasta alla puttanesca, Crostata with berries and sunflower seed cream
ADVANCED CONCEPTS: The use of home-made gluten free flour mix, Grain-free live pasta and sauce, Grain-free pie crust, Dairy-free sunflower seed “cream” 
NECESSARY EQUIPMENT: VitaMix or a similar powerful blender or a grain mill, Rolling pin; pie plate; casserole dish, 8×8 inch or similar

SESSION 2: Holiday in Mexico
DATE: Sat Apr 2
RECIPES: Burrito bowl with millet and cauliflower polenta, Mole verde, Gluten-free vegan Capirotada – “bread” pudding
ADVANCED CONCEPTS: The many possibilities for substituting grains and breads, Ways to add more greens in the diet, Nutritional balance without heavy carbohydrates, Wholesome sugar alternatives
NECESSARY EQUIPMENT: VitaMix or a regular blender, A deep baking dish/casserole dish

SESSION 3: French Immersion
DATE: Sat Apr 9

RECIPES: Savoury crepes filled with spinach and sunflower seed “cheese”, Vegan quiche with chickpeas and veggies, Simple raspberry macaroons
ADVANCED CONCEPTS: Crepes made completely from scratch – no flour used, Equivalent protein source to whole egg and dairy, Dairy-free alternative seed “cheese”, Gentle baking with whole ingredients
NECESSARY EQUIPMENT: VitaMix or a regular blender, Casserole dish, 8×8 inch or similar, Titanium or similar non-toxic non-stick frying pan – this is an absolute MUST

SESSION 4: Best Of Eastern Europe
DATE: Sat May 28 
Baked sweet potato latkes, Live borsch with cashew sour cream, Flourless steamed fruit dumplings.
ADVANCED CONCEPTS: The concept of baking instead of frying, Dairy-free alternative cream and sour cream, Flourless dough made from scratch.
NECESSARY EQUIPMENT: A blender – high speed or regular, a small electric coffee grinder, A large bamboo or stainless steel steaming basket.

SESSION 5: Eva’s Falafel
DATE: Sat Jun 4
RECIPES: Sprouted chickpea falafels, Almond tabouleh, Sugar-free sesame halvah.
ADVANCED CONCEPTS: Sprouting techniques, The expansion on grain substitutes, Wholesome satisfying sugar and flour free treats. 
NECESSARY EQUIPMENT: VitaMix or a similar powerful blender, a small electric coffee grinder.

SESSION 6: Holistic Tour of Edo
DATE: Sat Jun 11
Live Maki with sprouted quinoa, Baked gluten-free tempura, Berry Awayukikan pudding with aquafaba
ADVANCED CONCEPTS: Sprouting techniques, Grain-free live maki filling as a substitute for rice, Baking in replacement of frying, Dairy-free alternative “cream cheese”, Whipping of aquafaba as a substitute for egg whites 
NECESSARY EQUIPMENT: VitaMix or a similar powerful blender, Electric egg white beater (helpful but not absolutely necessary), A sushi mat


— After you register contact Eva Cabaca by email or phone to discuss any food allergies, intolerance’s or sensitivities: livenutritionschool@gmail.com or 905-884-9112
— Begin each session with a clean and organized kitchen and have all of the ingredients, kitchen utensils, space and serving table ready.
— Prepare to be able to take notes while we are in the making!
— If you require a Certificate of Completion, prepare to send photographs of the foods created in each class, with a learning outcomes summary of 250min, 300 max words, before 10:00 am the next day, to Eva Cabaca.


A week before the course starts registered students will receive an email with LINKS to:

— A copy of the complete Course Outline
— Zoom Login and Password
— Digital Course Notes/Power Point Presentation Session 1 of 6
— Sessions 2 to 6 will be sent to registered students after the first class


You may request to be considered for receiving replays of the course without or with earning the Certificate of Completion, depending on whether you will be sending the images of your food preparations on the designated days. We can accommodate schedules on a case by case basis. For more information on not being able to attend LIVE, and wanting to access the replays, please contact Julia Rickert @ julia@instituteofholisticnutrition.com

Please review Online & In-Class Continuing Education Course/School Policies