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chestnut party!

Friday
10 November 2017
19:30 Comme à la table du roi... 3h

60€
-10% for NATA card holders
Chef : Senêt Weber

A true gold mine of nutrients, chestnuts can be used in all kinds of dishes from the start to the finish of a rich, holiday meal. They will be the superstar on the plate and impress your guests.

 

Red cabbage with chestnuts • Puff pastry with creamy chestnut/mushroom sauce • Pears dressed in chestnuts

Meet the chef!

Senêt Weber has been studying three disciplines that come from the traditions of Chinese and Japanese medicine : shiatsu, macrobiotics and do-in. He studied for over ten years with Michio Kushi, leader of the macrobiotic movement in the 1970s and 1980s and translated Kushi's text on Oriental Diagnosis into French in 1982. Senêt has also been practicing yoga for over forty years, studying first with Jean Rofidal in his native Geneva, then with Gérard Arnaud in Paris. At NATA, he has been giving cooking classes on the fundamental ingredients for healthful cooking : miso, beans, seitan, sea vegetables...) and also on seasonal specialities (mushrooms, chestnuts...) since 2014.

food & chinese medicine

Saturday
11 November 2017
18:30 Saveurs et santé 1h30

175€
-10% for NATA card holders
Chef : Marie Suy

PART ONE OF THREE

Chinese medicine is based on the principles of nourishing our life energy (chi or qi) as it moves through our vital organs. It helps to boost and harmonize our life force and maintain balance through a healthy diet.

 

This first session will be a lecture about how diet and Chinese medicine intersect, taking a particularly close look at the organ systems that are active in fall and winter: spleen/stomach/pancreas, lungs and kidneys. Our dietary patterns can help support our vital energy and facilitate the crucial tasks of digestion and assimilation of nutriments.

PRICE OF THE LECTURE ON ITS OWN: 25 EUROS

(This price option is offered by clicking on "Book now" and chosing November 11.)

 

The full seminar consists of 10 hours of instruction:

• a lecture on the theoretical basis of Traditional Chinese Medicine as it relates to food (November 11)

• a workshop presenting the crucial health-supporting ingredients of this approach (November 18)

• a culinary seminar in the kitchen to prepare a full, seasonal meal to support your qi (December 3)

getting the eggs out

Tuesday
14 November 2017
19:30 Pour une transition alimentaire 3h

60€
-10% for NATA card holders
Chef : Pamela Weber

After the egg scandal this past summer, you might be asking yourself if you want to keep eating them or not. Maybe you'd like to manage your cholesterol. Maybe you're shocked by the cruel conditions of egg-laying hens in industrial farms, and/or by the impact intensive farming has on the environment.

 

But how to replace eggs in your cooking? How can you make cakes and pastries fluffy without them? Explore the tricks and products that fill in for eggs in this 100% plant-based workshop.

 

We will take on the challenge of 100% plant-based quiches, omelettes, mousses and muffins, all without eggs. Come see how it's possible!

Meet the chef!

Pamela Weber, founder of NATA and author of two books : Yoga Food (2016) and Renouer avec le rhytme des saisons (2017), has been studying vegetarian and macrobiotic cooking for over fifteen years. (Unless you count her first failed attempt at making a custard for her girl scout cooking badge way back in the day...!) In August 2017, she completed a certificate in Plant-Based Nutrition at the T. Colin Campbell Center for Nutrition Studies at Cornell University. Her culinary training comes primarily from the Kushi Macrobiotic Institute in Massachusetts and the Natural Gourmet Institute in New York City. She has been giving cooking classes at NATA since it opened in 2014.

beans

Wednesday
15 November 2017
19:30 Reine des protéines végétales 3h

60€
-10% for NATA card holders
Chef : Senêt Weber

The very foundation of traditional cuisines the world over, beans suffer from an unfair bad reputation. They are incrediby rich in nutrients and plant-based protein and come in tons of varieties and flavors. You will learn how to prepare them in a range of easy and surprisinly delicious recipes.

 

On the menu:

• Orange lentil soup

• "Lyonaise Mothers" Salad

• Provençal chick peas

• Sweet Aduki bean purée with whipped aquafaba

Meet the chef!

Senêt Weber has been studying three disciplines that come from the traditions of Chinese and Japanese medicine : shiatsu, macrobiotics and do-in. He studied for over ten years with Michio Kushi, leader of the macrobiotic movement in the 1970s and 1980s and translated Kushi's text on Oriental Diagnosis into French in 1982. Senêt has also been practicing yoga for over forty years, studying first with Jean Rofidal in his native Geneva, then with Gérard Arnaud in Paris. At NATA, he has been giving cooking classes on the fundamental ingredients for healthful cooking : miso, beans, seitan, sea vegetables...) and also on seasonal specialities (mushrooms, chestnuts...) since 2014.

ayurvedic cooking

Friday
17 November 2017
19:30 La cuisine anti-stress ! 3 heures

60€
-10% for NATA card holders

Say good-bye to the stress of the week with this interactive ayurvedic workshop where you will experience new ways of being, thinking and eating that will help you recover your physical and emotional balance.

 

Nathalie will be your guide you through the evening's agenda • express relaxation • ayurvedic welcome : colorful tapas • group preparation of the evening's seasonal meal using ayurvedic principles • and a surprise. Shhh...it's a surprise!

Meet the chef!

Author of the recent book Ma détox ayurvédique colorée, Nathalie Geetha Babouraj first worked as a medical doctor for five years. It was at a NATO colloquium that she discovered integrative medecine, which brings together technology and world-wide wisdom traditions. Given her Indian origins, she undertook training in Yoga Therapy in Paris and Ayuvedic training at the College of Ayurveda in Cannanore, India and at the Deepak Chopra Center in California. She returned to France in 2014 to create the first Institute of Integrative Health in France. Since then, she gives lectures and workshops around the world that function as interactive sensory voyages to explore health and well-being in small groups and for companies.

food & chinese medicine

Saturday
18 November 2017
18:30 Saveurs et santé 3h30

175€
-10% for NATA card holders
Chef : Marie Suy

2nd of 3 parts

Chinese medicine is based on the principles of nourishing our life energy (chi or qi) as it moves through our vital organs. It helps to boost and harmonize our life force and maintain balance through a healthy diet.

 

This second session will be a workshop dedicated to studying the key ingredients of Asian cooking that have become universal for what they bring to the plate in terms of nutrition, energy and taste. They are natural and often come from a long, natural process of fermentation that brings depth of flavor and vital nutriments to your dishes. You will learn how to choose and use them to get the most health and taste benefits in your cooking, as well as how they relate to our vital organs.

PRICE OF THIS SESSION ON ITS OWN : 60 EUROS

(This option is offered by clicking "Book now".)

 

The full seminar consists of 10 hours of instruction:

• a lecture on the theoretical basis of Traditional Chinese Medicine as it relates to food (November 11)

• a workshop presenting the crucial health-supporting ingredients of this approach (November 18)

• a culinary seminar in the kitchen to prepare a full, seasonal meal to support your qi (December 3)

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