Traditional wisdom. Nutritional science. Common sense.
Nutritionist, whole foods chef and founder of Stirring Change, Georgia Lienemann, brings us this unique educational program about food and nutrition. ‘What to Eat’ ties together the best information from all the different dietary theories whilst presenting it in a simplified, actionable format.
2014 will see the last face-to-face installment of ‘What to Eat’. The successful program launched last year in Sydney to over a hundred students and will be offered online from 2015.
All participants will have lifetime access to the online program and any new material it offers.
What participants can expect:
Symptom relief: Imagine if you knew the secret to calm digestion, robust gut health and immunity, clear skin and balanced moods. What if there were answers for weight gain, fatigue and achy joints hidden in forgotten foods that were revered by every traditional culture on earth? Rediscover these secrets and feel empowered about your food choices.
Crystal clarity: Cut through the noise of nutrition and end the confusion around which dietary philosophies have real merit and which ones don’t hold up.
Freedom: from all those niggling concerns about ‘controversial’ foods such as fructose, saturated fat, raw cacao, soy and more. The program will teach you how to sort fact from fiction.
Sessions: Crows Nest Centre, Sydney 7-9pm
Dates: July 15th, 29th | Aug 12th, 26th | Sept 16th | Oct 2nd
Tickets: $790 incl. GST or 3 easy payments of $270 incl. GST
Registrations: June 16 – July 10
Spaces strictly limited!
3 month program - fortnightly theory sessions
Detailed notes in a hard-cover binder
30 minute Q&A with Georgia following each session
Beautiful 50-page recipe e-book
How-to instructional videos from Georgia’s kitchen
In-class tastings and samples from the recipe e-book
Action plans to implement on a week-by-week basis
Resources, summary sheets and shopping lists
Group activities and inspiring stories
Access to a thriving Facebook community, with resident mentors: the previous grads!
PLUS an exclusive graduation event with special guests at Sydney’s largest organic establishment, Agape Restaurant.
A recent survey revealed what the previous graduates loved most:
The format. People loved that it was run fortnightly so that they had time
to ‘digest’ the information and implement the weekly action plans in between.
Tastings. This was a program highlight for many. Participants were able to
taste a whole range of delicious samples from the recipe e-book. It left people
inspired to go home and try making something new.
The audio recordings. So many in the group commented that the recordings
were a huge bonus, enabling them to enjoy each session and work through
the notes – even if they couldn’t be there in person.
The resources. There were rave reviews from participants about the resources
and recipes that landed in their inboxes after each session, from the 50-page
recipe e-book (exclusively for ‘What to Eat-ers’), to relevant research articles
and clickable links to informative blogs and websites.
The like-minded Facebook community. This was unanimously one of the
favourite aspects of the program. The participants were invited to be part
of a like-minded and collaborative community, which has developed into a
resourceful hub, featuring real food recipes, shared experiences and fantastic,
What’s covered in the program?
In-depth, lively discussion of WHAT we should be eating and WHY
Rediscovering important nutrients that have been ignored by health experts
Discussion of the respective pros and cons of all the different dietary theories
Analysis of the best dietary fats, proteins, carbohydrates, fibre and individual nutrients
Detailed explanation of ‘anti-nutrients’ and how to reduce them
Discussion about the role of human gut flora / how fermented foods can play a role
How our mental and emotional state affect our biochemistry (especially digestion and immunity)
Exploring nose-to-tail eating and traditional methods of food preparation
Also: Organics vs conventional, food labelling laws and where to source ingredients
Our power as conscious consumers: how to vote for a better system by supporting the real food movement