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.
Highlights
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
