Nourishing Chefs

Thriving through traditionally prepared, nutrient dense foods

Four wooden spoons each holding a unique variety of organic natural beans.

COURSE DESCRIPTION

NOURISHING CHEFS PROVIDES

A virtual nutrition/cooking class centered around foods that nourish vibrant health. This online course focuses on educating health enthusiasts about how the food they consume affects the way they feel. It aims to empower individuals to take control of their physical health, mental health, energy, ability to focus, and their hormone production (think mood swings, acne, etc.). The best part is participants will learn to prepare delicious, nutrient dense meals for themselves and the whole family through the required weekly cooking assignments!

 

The Nourishing Chefs course is broken down into 10 weeks of education starting September 3rd, 2024. Each week, participants will: shop for and prepare two required meals, complete required readings, watch the educational and cooking tutorials, participate in the weekly 1-hour live discussion, and complete section quizzes.

 

Participants estimated time commitment for this course is approximately 4 hours per week.

COURSE OUTLINE

September 3rd - November 8th, 2024

Weekly topics:

Week   1- what happened to our food system

                 & reading labels

Week   2- optimizing digestion
Week   3- gut brain connection
Week   4- gut reset diet
Week   5- grains, soaking, sprouting, souring
Week   6- the ins and outs of milks
Week   7- vegetables, fruits, and ferments
Week   8- meats and fats
Week   9- water and electrolytes
Week 10- sweet treats that nourish

Nourishing Chefs is founded on the wise traditions of our thriving ancestors. Over millions of years, the human race evolved from 3 feet tall, 70-pound Australopithecus afarensis to on average, 5 feet tall and 130-pound Homo sapiens with a brain 3 times the size of our distant relative.

 

This significant change happened when we went from scavengers (eating plants, insects, and left overs from a predator’s hunt) to hunters ourselves (eating the most nutrient dense parts from the hunt, along with vegetation and insects).

 

Over the span of millions of years, we were also able to advance in our understanding of how to properly prepare foods to maximize their nutritional value. As a result, we created thriving humans’ generation after generation.

 

The wisdom of our elders was passed down through the generations, prized as the key to vibrant health and longevity. With the industrial revolution came the desecration of the wisdom we once cherished, and with it has ushered in a pandemic of dis-ease.

 

Through extensive research, Pioneers such as Weston A Price, have helped us reclaim the knowledge of our ancestors. Nutritional activists such as Sally Fallon Morrel have taken these principles and provide us with the knowledge on how to properly prepare food and provide a road map for the foods that build vibrant health.

 

These are the principles Nourishing Chefs is founded on.

FOUNDING PRINCIPLES

organic-food-basket-in-white-kitchen

Traditionally Prepared Foods

You may have heard different “experts” claim that for best health, you should avoid seemingly healthy whole foods. Some say to avoid dairy, others, gluten, and the list goes on. What many researchers fail to understand is that these foods need to be prepared in a specific way (with the wisdom of our ancestors).

 

In order for the body to use the valuable nutrients within these foods, certain enzymatic processes need to take place. Grains, nuts, seeds, and pulses need to be soaked, sprouted or soured to neutralize their anti-nutrients and open their bioavailable nutrient complex. 

 

Dairy needs to be in its raw (non-pasteurized) state or fermented into yogurt, kefir, sour cream, buttermilk, etc. before it becomes a nutrient dense food. The conventional process of pasteurization destroys the enzymes that allow us to fully digest the milk proteins. Without them people may experience symptoms associated with lactose intolerance.

 

Vegetables such as cabbage, when fermented will increase their vitamin C content by 10-fold. They will also provide rich probiotics that support our digestive systems ability to pull nutrients from the food we consume, and the list goes on.

 

This is what we mean by traditionally prepared (AKA properly prepared) foods.

kitchen-sourdough-starter-prep

Required kitchen tools: Large non-toxic stock pot and frying pan, Dutch oven pan, medium & large bowl, 2-gallon sized mason jars, blender (high speed is best), food processor, muffin tin and liners, parchment paper

COURSE PRICING

Meet Your Instructor

Hello! My name is Dustie Casuse, and I am the mother to 5 adorable children, a seeker of truth, lover of nutrition, the outdoors, and good friends. I am a Nutritional Therapy Practitioner, and Culinary Nutrition Expert with over  two decades of experience.

 

I was told by the “experts” that my fist son would spend the rest of his life on prescription drugs starting at the age of 4. As a seeker of truth that didn’t sit well with me, and I started my journey to help his body heal from debilitating allergies. After countless hours of research, lots of tried but fails, we found what worked. 

 

I have implemented these same methods to countless clients, each receiving exceptional results. The answer to optimal health is simple… go back to our roots, eat as our ancestors once did putting wise practices at the preparation table of our kitchens. 

 

Now I am here to teach you what I have learned along the way so you can implement these forgotten truths, achieve vibrant health, and pay it forward.

 

Your friend and advocate in health,

Dustie