Cooking Classes

Birgitte Antonsen

Birgitte Antonsen, NTP

Teaching is one of Birgitte’s favorite activities and it shows!  Filled with healthy tips on eating well and living harmoniously in the world around us, Birgitte shares her broad culinary expertise.

Birgitte Antonsen

Birgitte Antonsen, N.T.P., cultivated her love of great food and food preparation as a youngster in her native Denmark. She is a graduate of the Natural Gourmet Institute in New York and is a certified nutritional therapy practitioner in Washington state. She has also achieved recognition as both a CHFS (certified Healing Foods Specialist) and a GAPS (Gut and Psychology Syndrome) practitioner.  Her primary focus is to restore health to the gut as the gateway to wellness and balance, accomplished with cultured and fermented superfoods.  She teaches preparation methods of these foods in small group settings, and currently maintains an office in Edmonds.

PCC Cooks classes currently taught by Birgitte Antonsen. Click here to see what is cooking and to register.

To Schedule Private classes and cooking parties, Please contact us at (425) 941-2968 or Chef@natureswayfood.com.

GET CULTURE INTO YOUR THANKSGIVING
Demonstration

 Wednesday, November 6, 2013

A Chef’s Kitchen, 16905 Talbot Rd, Edmonds WA 98026

To register go to  http://www.a-chefs-kitchen.com/register.html

Chef: Birgitte Antonsen,
NTP; Culinary and Nutritional Educator; Nutritional Therapist, Certified Healing Food Specialist and GAPS Practitioner. Owner of Nature’s Way Food.

Thanksgiving with all the traditions and the indulgence of wonderful food often leave us with a feeling of being too full. Cultured and fermented foods has a place among all the other dishes on the table as these enzyme-rich probiotics super-foods that have so many health benefits like supporting the GI track and the digestion process, boost immunity, curb cravings, fight infections etc.  Join Birgitte as she will guide you in the process of how to prepare a variety of foods, giving you lots of tips and ideas on how to make the cultured and fermented food work for you.  Vegetarian with egg and dairy

Cultured Cranberry Chutney; Sprouted Lentil Stuffing; Mashed Root Veggies with Homemade Cultured Butter and Homemade Creme Fraiche; Cultured Cider and Chai Cultured Ice Cream.

Time: 6:30 pm – 9:30 pm              Cost: $70.00