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COOKING COURSE Cooking for Your Healthiest Genes in Digestible Bites

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COOKING COURSE Cooking for Your Healthiest Genes in Digestible Bites THE GENOMIC KITCHEN COOKING COURSE Cooking For Your Healthiest Genes In Digestible Bites Online. Forever Access. Learn At Your Own Pace. Amanda Archibald, RD with Executive Chef Jeremy Abbey GENOMIC KITCHEN COOKING COURSE The Genomic Kitchen Cooking Course teaches you how to choose and prepare simple, delicious food so that you and your genes stay on course to your best health. This is not just a “how to” cooking course. It’s the only cooking course in the world that teaches you how to prepare food in a way that “speaks the language” of your very own genes (Or DNA). In your own kitchen. Simple at-home cooking skills. Delicious. Fast. A self-paced forever access course presented by The Genomic Kitchen’s Founder – Amanda Archibald – and Executive Chef Jeremy Abbey. Together they teach you everything you need to know about cooking to get the best information (AKA nutrients) out of your food to support your genes. We call our teaching method “How to Get The Best Return On Ingestion (R.O.I). Just like getting the best value for the money you spend, we like to think about helping you get the best nutrient value out of the food you prepare and eat. Our course tells you how. Course Price: $167 Bundle with our Genomic Kitchen Express Course for $219 and learn everything from your genes through your kitchen to your best health Course Details: • 9 hours of self-paced instructional video organized into easy-to-digest short lessons • 4 additional bonus cooking lessons with even more cool culinary hacks • Watch and replay as often as you like • Taught by an expert in nutrigenomics (how food talks to your genes), and a professional chef • A private Facebook group where you can ask all your burning questions • Step by step cooking and recipe instruction • Filmed in both a home and professional kitchen • Tips, tricks and chef hacks All the basics from must-have basic kitchen equipment, cooking techniques • Shopping with the chef • How to tease out the best flavor from the food you cook • Unique ways to use common ingredients • Guidance on how to unpack and use all the ingredients in The Genomic Kitchen Ingredient Toolbox • Each lesson includes handouts, additional useful resources and of course lots of recipes! Total course time: 9 hours COOKING COURSE CURRICULUM Divided into 7 learning modules, each with a specific food and culinary focus. Beautifully organized. Easy to navigate. Start, stop and relisten as often as you wish. Forever. COURSE INTRODUCTION 1. Why the course was created 2. How the course is organized 3. How to navigate the course MODULES ONE & TWO MODULE ONE YOU, YOUR GENES AND YOUR UNIQUE KITCHEN Introduction to Your Genes What are genes and what do they tell YOU about YOUR health The Genomic Kitchen Ingredient Toolbox • Introduction to The Genomic Kitchen Ingredient Toolbox and our M.I.S.E. ingredients • What is M.I.S.E. and what are M.I.S.E. ingredients? • What do these ingredients do for your health? MODULE TWO GETTING THE BASICS IN PLACE Lesson One: Getting The Basics In Place For Your Kitchen • Useful tools and equipment • Knives, Cutting boards, pots and pans • Mandolin, blender, garlic press, food processor Lesson Two: Let’s Go Shopping • A virtual stroll through the store with Chef Jeremy. Learn how to select produce and other ingredients MODULE THREE FOUNDATIONS OF FLAVOR AND COOKING METHODS Lesson One: Culinary Tips and Tricks. Learn How to Get the Best Flavor From The Food You Prepare • Building flavor – garlic, onions, leeks • Toasting – Spices, nuts • Fats and Oils – Heat and no heat • Herbs : buying, handling and storing for maximum nutrition benefit Lesson Two: The Best “How To” Cooking Methods • Marinating • Steaming • Searing • Roasting • Wok • Cooked versus raw – what is the nutrient difference? • How to use “hack and hold” or “high heat, fast cooking” techniques to maximize the nutritional benefit from the food you eat UNPACKING THE GENOMIC KITCHEN TOOLBOX (MISE) MODULE FOUR UNPACKING MASTER INGREDIENTS Lesson One: What Are Master Ingredients and Why Are They Important? • A quick tour of Master Ingredients in The Genomic Kitchen Ingredient Toolbox • Why are we so hip on cruciferous vegetables? • What Master Ingredients do for your genes and your health Lesson Two: In Your Kitchen With Cruciferous Vegetables • Salads and Slaws that give you the best return on their ingestion • Chef hacks that power up flavor and nutrients for your tastebuds and your genes • Using Acid to “cook” • Broccoli and Cauliflower – Raw and cooked Lesson Three: Let’s Talk Easy Go-To Dressings for Those Master Ingredients • Citrus-based • Avocado based • Yogurt-Fruit based • Nut butter based Lesson Four: Mastering Basic Flavor Principles • Ginger • Turmeric • Capers Lesson Five: Chef Hacks for Best Salads • Salad tips and tricks: how to make crispy salads that rival the ones chefs make MODULE FIVE UNPACKING INFLUENCER INGREDIENTS Lesson One: What Are Influencer Ingredients and Why Are They Important? • A quick tour of Influencer Ingredients in The Genomic Kitchen Ingredient Toolbox • The essential role of Influencer Ingredients in supporting your human operating system (and health) Lesson Two: High Heat Cooking • Working with specific seafood and why: the omega connection • Searing salmon • Broiled Halibut with Sunflower seed crust • Influential Ingredient Stir Fry: including Influencer Ingredients in a stir fry dish Lesson Three: Making the Best of Steaming • Cooking En Papiotte • Unique uses of anchovies that will surprise you • Lavender Orange Steamed Chicken Breast Lesson Four: Nuts and Seeds of Change • Chia-Flax Breakfast porridge with eggs your way • Walnut “cream” sauce MODULE SIX UNPACKING SUPER FOODS Lesson One: What Are Super Food Ingredients and Why Are They Important? • A quick tour of Super Food Ingredients in The Genomic Kitchen Ingredient Toolbox • How Super Foods provide the most nutrients per bite Lesson Two: Easy Ways to use Super Foods to Maximize Your Nutrient Intake • Building unique flavor: using sea vegetables to add flavor • Salad Toppings – Using Super Food seeds to make “crisps” Lesson Three: You, Your Food Processor and Legumes • Classic Hummus as a dip • Get creative – Carrot Curry hummus • Common and uncommon ways to use Hummus Lesson Four: Making Sides beyond Mashed Potatoes • Chilled salad: using chickpeas as a side dish • Lentils (“Meatless Mondays”) and cauliflower curry • Aloo golbi MODULE SEVEN UNPACKING THE ENABLER INGREDIENTS Lesson One: What Are Enabler Ingredients and Why Are They Important? • A quick tour of Enabler Ingredients in The Genomic Kitchen Ingredient Toolbox • How Enabler Ingredients support your digestive health: prebiotics and probiotics Lesson Two: Getting creative with Prebiotics • Using Canned Artichokes: Southwest artichoke salad • Grilled Asparagus • Jicama Slaw Lesson Three: Changing Up Tacos!! • Tempeh Taco with Jicama Slaw and Artichoke Salad Lesson Four: Sauerkraut and other “funky” stuff • Using fermented foods as a flavor booster • Miso Wheatberries • Fermented carrots as a snack Lesson Five: Sweet endings • Keifer- blackberry panna cotta with banana compote ABOUT THE AUTHORS Amanda Archibald, RD Founder and Principle of Genomic Kitchen Widely recognized for her trailblazing work as a culinary nutritionist and dietitian, Amanda has a longstanding commitment to redefining food, nutrition and cooking education in ways that make it accessible and meaningful. In addition to founding The Genomic Kitchen, a system of choosing, preparing and understanding food based on culinary genomics, she also created the practice of Culinary Genomics, a term she coined to express the revolutionary merging of nutrigenomics and the culinary arts. Amanda’s visionary approach and unique perspective is derived from more than two decades of innovation in nutrition science and culinary translation, her on-the-ground interaction with consumers, chefs and health professionals, and her work as a consultant to a variety of leading institutions and brands. Leveraging her prior career as a published analyst and trends researcher, Amanda has an innate sense of what’s next. Her groundbreaking Field To Plate sustainable food education program, used flavor as a catalyst to unlock people’s natural connection to health-giving foods. Her edible ideation events and other original programs have enlivened the palates and minds of numerous civic, educational, health and culinary institutions, expanding the pleasures—and understanding—of food as medicine. Her signature “food maps” visually connect flavors and nutrients to further the understanding of different ingredients and have opened the door to good health for countless individuals. They continue to serve as essential educational tools, including for The Genomic Kitchen. Her work in Culinary Genomics, unveiled in 2015, has created a cutting edge frontier that unites the fields of Genomic Medicine with the Culinary Arts. Through this work, Amanda is placing food, chefs and the kitchen at the epicenter of healing and igniting a new nutrition conversation for the world. Amanda has a degree in nutrition science (dietetics) alongside her degree in French and German! She has many additional years of advanced training in nutrition biochemistry, nutrigenomics and functional nutrition. Along with running the day to day business of The Genomic Kitchen, she provides genomic test interpretation for clients as well as nutrigenomic and culinary teaching for clinicians and chefs. She also consults with leading foodservice, ingredient and genomic-focused business entities. Amanda has taught and spoken extensively at clinical, health and industry conferences in the USA, Europe, South Africa, Australia and New Zealand. Chef Jeremy Abbey, CEC, CEPC, CCE, CCA, AAC Chef Jeremy Abbey CEC, CEPC, CCE, CCA, AAC World Certified Master Chef and quadruple-certified by the American Culinary Federation as an Executive Chef, Executive Pastry Chef, Culinary Educator and Culinary Administrator, Jeremy Abbey is the recipient of numerous international medals including the culinary world cup and the culinary Olympics. Jeremy is the Executive Director of Soil2Service, Inc. a non-profit organization committed to improving the human condition through all things food focusing on education.
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