Edith Carter's Courses in Nutritional Cooking

Course Details | Yogurt Made Easy Workshop
Register for a Class | List of Course Packages

If you are awash in a sea of information and feel too confused to change your eating habits, an easy way to educate yourself may be to attend a hands-on course at The House of Culinary Inventions. Read some of our many wonderful student testimonials

These courses will give you accurate facts on basic nutrition, debunk many myths, help you to cook quick, delicious meals. You can thus avoid the gourmet nonsense, the expensive gadgets, cut your food bills, eliminate drudgery and eat better and more delicious food.

Incorporating cuisines and flavours from other cultures will enrich your life and make the whole area of food an exciting part of living.

We meet informally in Edith’s kitchen, with small groups of 6- 8 people. You can sit back and relax or help stir the pot – you will learn each process step by step, and at the same time sample the finished product and Edith’s hospitality. You can discuss your problems and benefit from the contribution of other participants. Nothing takes longer than 15 minutes to prepare!

You learn how to take shortcuts to make cooking easy and fun; how to use leftovers or make a good meal from bits and pieces in your larder. See class dates and registration details

New!! Food for Menopause Workshop

Edith Carter will be collaborating with Anna Green of Spirit Well Reiki in a workshop specifically designed for women anticipating or entering menopause. Learn about eating during menopause in a healthy way. Learn what foods and herbs will keep you strong and flexible during this time of your life. Get menopause recipes, make snacks, daily infusions, prepare and use foods that are particularly strengthening and balancing.

The Date: Saturday, April 23rd (10 am – 1 pm)
For more information contact Anna Green at 729-2775 or email bagreen@cyberus.ca

COOKING WITH GRAINS & LEGUMES, HERBS & SPICES

For dates of upcoming classes below please give Edith a call at 233-8371

A series of short, hands-on courses teach you how to prepare delicious and nutritious meals, sugar-free and low in sodium, using a wide range of inexpensive ingredients. Become familiar with aromatic and mineral-rich herbs and seasonings, check out garlic (and learn to love it!), and food combining, and along the way pick up some useful hints and culinary shortcuts. The following 4-part series is also referred to as “Package # 1” and it is the most comprehensive and thorough one of all the packages. It is strongly recommended that you take this package before any subsequent packages or workshops (exception: Yogurt, Guilt-free desserts).

GRAINS

The staple of the ancients and “newly discovered” in the late 20th century as “miracle grains”, helpful aides in reducing cholesterol and other by-products of civilized living. And if they are so good for us, why not make them tasty? Make friends with amaranth and barley, millet and quinoa, rice, teff and others.

LEGUMES

Also known as Pulses - meaning chick peas, split peas, and all sorts of beans and lentils - high in protein and fiber, and delicious enough to make you forget meat! And lest you’ve already forgotten its taste, here it is as….

CURRY without Tears

Explore a wide range of oriental spices, subtle, tasty and healthful. Discover the delicacy of coconut milk and create meals that are just a little out of the ordinary. Chicken is used here, as well as Tofu for vegetarians.

THE WHATSITS

Those weird and wonderful veggies like plantains, celeriac, fennel and others, provided by Mother Nature - to delight your palate while reducing your cholesterol. Each course features a different herbal tea brewed from various spices and herbs, and sugar-free dessert. All items use only “good" fat, are low in sodium and virtually dairy-free.

List of Course Packages

PACKAGE No. 1
Grains how to cook them, and how to turn them into tasty and nutritious meals, from breakfasts to lunch and dinners and snacks, using grains such as amaranth, barley, millet, quinoa, teff and others. Also, an introduction to the joys of Garlic, and how to make your own Herbal Tea.

Legumes beans and peas and lentils and everything in between, how to cook them and turn them into meals - from salads and homos to stir-fries - that may make you forget meat!

The Whatsits those weird and wonderful, lesser known vegetables like plantains, fennel, celeriac, and others, provided by Mother Nature to delight your palate while reducing your cholesterol.

Curry without Tears - explore a wide range of oriental spices, aromatic and subtle and, with the addition of coconut milk, create meals that are a little out of the ordinary. Chicken is used here, as well as Tofu.

PACKAGE NO. 2
Stuff it! using spinach, mushrooms and other good things to stuff Phyllo pastry and Eggplant or Peppers, following simple, time-saving techniques, to create meals from rouladen to apple strudel.

Pasta Fixings: how to use all sorts of vegetarian ingredients to make pasta dishes varied and delicious, and about the quickest short-cut to a satisfying meal.

The Regulars: ordinary vegetables and everyday staples like potatoes, carrots, cabbage and others, how to make them more interesting and tasty with the use of herbs and spices - so that even kids might like them!

Dinner Pate: the taste of pate and meat loaf, totally vegetarian and substantial enough for a dinner; and Crepes - from classic French to non-dairy, light and fluffy, as dessert or savoury supper.

PACKAGE No. 3
Soups and Stews: from soups you can drink to the ones you eat with fork and knife, and hearty vegetarian stews and casseroles, using vegetables, legumes, grains, herbs, spices, etc.

Salads hot and cold, and substantial enough to serve as a main meal - using seasonal ingredients, raw and steamed, and lots of imagination; various dressings, vinaigrettes, mayonaises, dips, etc.

A Touch of Latin America /Thanksgiving with a Difference - Turkey with a Latin twist, and other regional dishes with seasonal vegetables, presented in a surprising manner.

Black is Beautiful! (or Beans 200) - creative ways with turtle beans, adzuki beans and other, lesser known legumes, from savoury to sweet dishes.

Additional Workshops
Yogurt: how to make it without gadgets and what to do with it once you have made it, from savoury spreads to dips to low-cal desserts and cheesecake, and many other uses.

No-Guilt Desserts: sweet nothings from fruits and vegetables, grains and legumes - and all quite virtuous!

Xmas Things: from Xmas pudding that uses neither eggs, sugar, flour nor other decadent ingredients to some meal suggestions to please herbivore and carnivore alike!

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We also offer 'a few things for carnivores' to actually help those who have to make meals for two different tastes within a family. In so doing we try to create an environment that is supportive of and mindful of the difficulties of fledgling and flagging vegetarians.

A feature of each course is a different herbal tea, brewed from various spices and herbs, sugar-free dessert, the occasional snack - virtuous and otherwise - things in season, be they fruit or vegetables - added for interest, enlightenment and enjoyment. All items are low-fat, low-sodium, and virtually dairy-free.

Yogurt made Easy Workshop - This ever popular Yogurt Workshop is usually held on a Saturday morning.

This 3-hour class will teach you not only how to make it with a foolproof method and without gadgets but to turn the stuff into tasty dishes, from savoury dips and spreads to virtuous desserts, even cheese cake and ice cream! Fee: $75.00

If you have been on antibiotics and need to put some good bacteria into your system, this homemade yogurt wil be very beneficial to you. If you are lactose intolerant you may find you can tolerate this kind of yogurt very well because the lactose has been modified by the fermentation process.

Class dates and Registration Details

For dates of upcoming classes please give Edith a call at 233-8371

The students who enroll in the classes come for many different reasons: because they realize that there is a strong connection between the type of food consumed and the state of their well-being because they suffer from various allergies, food sensitivities and often more serious disorders. Many are referred to me by their doctors and other health practitioners. Whatever the cause, they are usually helped.

Class duration and frequency
Each class is a good three hours long. You arrive hungry and you go home rather well fed!

Registration Fee
The fee for the whole series of four classes is $275 (or $75 for a single course) which includes tax, extensive written notes and lots to eat, including take-home samples, and some health food store discounts.

How to register
Let me know, either by phone or email whether you wish to enroll and then follow up by sending me a cheque (made payable to Edith Carter) at 144 McLeod Street, Ottawa ON K2P OZ7.

The ever popular Yogurt Workshop is usually held on a Saturday morning.

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