Plant-Based Nutrition Fundamentals Certificate

Level One In-Person Course

Plant-Based Nutrition Fundamentals
Certificate

Level One In-Person Course

We will begin our journey to optimal health and wellness through the practical application of a plant-based lifestyle. Discover the nutritional benefits of whole foods and how they can support total body wellness. With hands-on kitchen time and recipe creating, this course will provide a basic understanding of a plant-based. whole foods diet, the skills how to make gourmet recipes and the foundation of a nutrition education for life.

This course is an introduction to the organic lifestyle, kitchen skills, and detecting when a food is approaching rancidity
We will cover basic knife skills, kitchen set-up, the in’s and out’s of a raw food kitchen and all the ingredients used and how to use different kitchen equipment
We will practice how to taste balance and discover flavor combinations using spices around the world
We will learn techniques such as how to ferment foods, such as cashew sour cream and kimchi and how to grow your own sprouts
This course guides us through transitioning towards a plant-based, raw food diet, staying active, and how to source our macro-nutrients sustainably.

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Level One In-Person Course

Timeline

9 days

Curriculum

Module 1: Intro to a Nutrient Dense Plant-Based Lifestyle
Module 2: Flavor Balancing
Module 3: Knife Skills
Module 4: Sustainability and Ethical Choices
Module 5: Soaking, Sprouting and Growing Greens
Module 6: Digestion and Gut Health
Module 7: Cleansing and Detoxification
Module 8: The Magic of Fermentation and Cultured Foods
Module 9: Nut-free Cuisine and Food Allergies
Module 10: Seaweeds and Algae
Module 11: Fitness Foods and Nutrition for Athletes
Module 12: Healing Spices from Around the World
Module 13: All about Dairy and Healthy Alternatives
Module 14: Cooked Comfort Foods to Drool Over

Itinerary

ARRIVAL DAY

2:00 Airport/Border Pick up
3:30-4:00 Arrival
4:15 Meet at Grand Cabana for Tour
5:00 Opening Circle in Yoga Shala with Cheese and Crackers
6:30 Dinner:
Evening: FREE

DAY 1

6:45 – 8:00 Yoga in Shala
8:00 Breakfast and Class (Module 1)
12:30 Lunch
1:00- 1:45 Break
2:00 Class (Module 2)
5:00 Dinner
6:15 Fire Pit on the beach and mini concert camp songs

DAY 2

DAY 3

6:45- 8:00 Yoga
8:00 Breakfast and Class (Module 5)
12:30 Lunch
1:00 – 5:00 FREE
5:00 Dinner
6:30 – 8:30 pm: Breathwork in Yoga Shala

DAY 4

DAY 5

DAY 6

6:45- 8:00 Yoga
8:00 Breakfast and Class (Module 10)
12:00 Lunch
12:00 – 4:00 El Pital Tour and Cacao Ceremony
6:30 – Dinner
Evening: FREE

DAY 7

6:45- 8:00 Yoga
8:00: Breakfast and Class (Module 11)
11:15 Lunch
1:00- 1:45 Testimonials and Video Testimonials
2:00 Class (Module 12)
5:00: Dinner
Evening: Work on L1 Final Exam

DAY 8

DAY 9

6:45- 8:00 Yoga
8:00 Breakfast and Class (Module 14)
2:00 Class: Final Exam, and Final Presentations
5:00 Dinner: Gradution Potluck
Evening: Go over final exam

DAY 10

Free Day (volcano hike, kayak, island tour, do nothing)

What You Will Learn

Foundation Staple Foods
Nutrient Dense Plant-Based Nutrition
Knife Skills
Flavor Balancing
How to Stock your Kitchen
Soaking and Sprouting
Cultured and Fermented Foods, Kimchi and Kraut
Sustainability and Ethical Choices
Nut-Free Cuisine and Food Sensitivities
Detoxification and Your pH
Healthy Digestion and your Gut Microbiome
Foods the Promote Digestion
Tips and Tricks for Healthy Detoxification
Healing Spices from Around the World
Make different Sauerkrauts, Kimchi, Kombucha, Bubble Tea, Lemon Apricot Molasses Kefir, Rejuvelac, Fermented Goji Berry Hot Sauce, Energy Soup, Face Scrub, Wheatgrass and Sprouted Lentil Salad ,Love your Liver Salad and Simple Spiced Vinaigrette, Pear Lemongrass Salsa, Curried Goji Berry Relish, Pesto Kalamata Tapenade, Kale Caesar Salad, Sesame Parm, Save the Sea Pate in Nori Rolls, Berbere Spice Blend, Niter Kibbeh Oil, Infusion, Ethiopian Red Lentils and Kaffir Lime Carrot Soup, Protein Power Bowl, Cinnamon Maca Energy Gel, Electrolyte Drink with Ginger, Lemon Lime Energy Bites, Ginger Butternut Squash Soup, Marinated Moroccan Cauliflower Steaks, Ethiopian Red Lentils, Mushroom and Yam Risotto Pan Fry, Thrice Baked Buffalo Broccoli Bites, Fresh Nut Mylk, Sesame Banana Mylk Shake, Maca Mesquite Coconut Latte and Basic Fermented Nut Cheese, etc.