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ayurvedic cooking

Friday
1 June 2018
La cuisine anti-stress ! 19h30 à 22h30
(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
2 June 2018
Saveurs et santé 18h30 à 22h00
(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, including 1) a lecture on the theoretical basis of Traditional Chinese Medicine as it relates to food (May 26); 2) a workshop presenting the crucial health-supporting ingredients of this approach (June 2); and 3) a culinary seminar in the kitchen to prepare a full, seasonal meal to support your qi (June 17).

yoga + food

Saturday
9 June 2018
L'alimentation du yogi 18h00 à 20h00
(2 heures)

39€
-10% for NATA card holders
Chef : Pamela Weber

Do you want to make progress in your yoga practice? Optimize the time you spend on the mat? Eliminate the obstacles that prevent you from benefitting 100% from yoga? Then you should know that your postures begin on your plate!

 

Pamela Weber, author of Yoga Food (2016, ed. Mango), will give you the keys of the yoga of food in a series of four workshops that combine practice with a presentation on food and culinary demonstration.

 

Come practice, learn, think, share and taste! Special price if you sign up for the whole series. Click on "More details" to learn more.

Meet the instructor!

Pamela Weber, founder of NATA and author of two books : Yoga Food (2016) and Renouer avec le rhytme des saisons (2017), has been practicing yoga since 2000 and teaching since 2002. Alongside her posture work came the study of vegetarian and macrobiotic cooking. 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. In August 2017, she completed a certificate in Plant-Based Nutrition at Cornell University (USA). 

getting meat off the plate

Tuesday
12 June 2018
Pour une transition alimentaire 19h30 à 22h30
(3h)

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

If you want to reduce or eliminate meat from your diet, you're probably asking yourself some natural questions: What to replace it with? Where will my protein come from? Will it be too bland / complicated / expensive / difficult? Will my family accept eating differently? Come discover some new products and dishes that will help you make the transition to a more fully plant-based diet.

 

Changing your habits is hard, but not impossible when you're armed with a little knowledge and some techniques! They will support your goal of building your health day by day. For the menu, click on more details!

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. 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.

polenta

Wednesday
13 June 2018
Doux, chaud, crémeux - miam ! 19h30 à 22h30
(3h)

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

In this class, you'll discover that polenta (corn grits) is not only delicious, but it can be prepared rapidly.

 

We'll serve it with a fricassée of mushrooms, dried tomatoes and smoked tofu - delicious !

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

Sunday
17 June 2018
Saveurs et santé 11h00 à 16h30
(5h30)

90€
-10% for NATA card holders
Chef : Marie Suy

3rd OF THREE 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.

 

In this final session of the seminar, you will learn to master the cooking techniques of traditional Japan, associating them with fresh local ingredients to prepare a complete, balanced meal. This practice will show you how easy it is to incorporate this approach to food and cooking into your everyday life. You will also learn how to wash and cut vegetables to preserve their appearance, to harmonize how they cook and to maintain their energetic properties.

 

The time spent enjoying the meal is a moment of deep connection with yourself and your senses, where body, spirit and breath are united.

the art of seasoning

Saturday
23 June 2018
Voyage au bout des papilles 16h00 à 20h30
(4h30)

80€
-10% for NATA card holders
Chef : Pamela Weber

Can you describe the flavor of salt? of sugar? Describe the difference between the taste of a straweberry and a raspberry? Our sense of taste is often underdevelopped and vague, in spite of the great pleasure we take in eating!

 

This creative and fun workshop will plunge participants into the fascinating world of our taste buds. Learn how to perfect the balance of flavors in a dish and how to get more enjoyment out of every bite.

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 practicing yoga since 2000 and teaching since 2002. Alongside her posture work came the study of vegetarian and macrobiotic cooking. 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. In August 2017, she completed a certificate in Plant-Based Nutrition at Cornell University (USA). 

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