Living Foods

Living Foods

At SNC, Living Food Cuisine goes beyond the idea of simply ‘raw’ food. It takes the culinary concept of “living food” into the understanding of how live enzymes are preserved during the transformation (cooking raw) process.

Based on The Language of Intuitive Cooking, this portion of the curriculum adapts cooking methods and techniques for creating beverages, soups, sauces, main plates, and desserts using whole grains, nuts and seeds, fresh fruits and vegetables.

Meal composition theory that aligns to a living foods diet informs on how to design satisfying menus.

The Natural Cook training delivers the experience to sustain a life-time of working with living foods.  Rather than relying on making this a strict dietary regime, here it is intended as a part of a healthy, balanced diet, where living food methods embellish life. Studying this topic with the purpose of shifting a personal diet is, however, a great opportunity to feel its power.

In addition, this topic includes preservation methods for food storage and an environmental contribution of sustainability eliminating waste.


Transformation without using a cooktop

Methods used to energetically release and preserve

All seed-based ingredients: grains, nuts, seeds, vegetables, and fruits

Real food oils: olives, coconuts, seeds,  and nuts

Real food binders: sea vegetables, sprouted grain, soaked nuts and seeds

Plus: All menu planning forms—— soup, sauces, salads, main dishes, and desserts