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Digital Subscriptions > PlantBased > Nov-17 > LET’S COOK… at CNM (College of Naturapathic Medicine)

LET’S COOK… at CNM (College of Naturapathic Medicine)

This month, we head to the College of Naturopathic Medicine to hear all about their new Vegan Natural Chef Training course, which encompasses everything you could possibly need to know about the world of plant based cooking and nutrition. We asked Nutritionist Eva Killeen who directs the course to tell us more about it.

Hi Eva, can you tell us a little about the background of the school?

CNM is the natural health training college famous for its holistic food-based approach to health. As food is one of the most important natural tools we can harness to help the body regain balance, all CNM Diploma students are taught to understand and respect the therapeutic power of organic, minimally processed food.

Why do you believe that somebody wanting to learn about plant based cooking should sign up to CNM?

The CNM Vegan Natural Chef Diploma is unique. Students gain an understanding of how the body functions. They see how food choices impact our immunity, cognitive abilities and energy levels. They learn about food therapeutics to enhance health generally, and specific ways to support different organs. Of course, they also acquire the normal cooking and chef skills needed to create delicious food that satisfies these criteria. Towards the middle of the course they begin their internship so they can put their newly acquired skills into action in a professional setting. The course concludes with a business module to help would-be entrepreneurs turn their knowledge into a successful career. Classes are taught by Natural Chef Lecturers who are current industry professionals, in bright, well-equipped kitchens at CNM’s central London college near King’s Cross, which is easily accessible from many parts of the UK. After every class there is an assignment to be done at home.

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About PlantBased

As we move onto Issue 2 of PlantBased, we have enjoyed receiving such amazing feedback from the first issue. The positivity surrounding the launch was infectious and we’ve particularly loved hearing from excited people who had never considered plant based eating before picking up the mag, but are now joining the food revolution as a result of reading it. November means winter is officially on its way. In the office at PBHQ that means our tea and coffee habit has been taken up a notch (though, if I’m honest, we’ve barely stopped all summer anyway) and it also means that I have now got an excuse to dig out my much-loved and rapidly growing collection of jumpers to keep me warm as the temperature drops. The chillier weather calls for warming and hearty meals and this issue shouldn’t disappoint. We have our Essential Guide to soul-satisfying soups [page 54] including the delicious and striking beetroot soup you will have noticed on the cover, plus we show that salad can be for winter too, with our Winter Salads recipe section [from page 30]. This month, we were also really thrilled to have Tammy Fry (of the Fry’s meat-free meat fame) in our PlantBased Kitchen cooking up a Thai Green treat. Travelling from Australia, Tammy only had time to stay for the morning, but I could have spoken to her for hours — the achievements she’s accomplished and the passion she shows for turning the whole world plant based really struck a chord and I spent the rest of the day feeling extremely inspired. Have a fantastic November and we will see you next month for a Christmas issue that you won’t want to miss out on.
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