Learn the fundamentals of whole-food, plant-based cooking and nutrition with a focus on produce and ingredients available during the summer season.
This four-week program will teach you the fundamentals of whole-food plant-based nutrition and food preparation based on Bastyr University nutrition philosophy. Each two-hour class will be hosted live via Zoom on four consecutive Saturday mornings. Participants will have access to course materials, recipes, ingredient lists and discussion boards for Q&A prior to each class through a course page on Canvas learning management system. Live classes will run on July 10th, 17th, 24th and 31st, 2021, from 9:00am-11:00am PST.
By the end of this program, you will have the skills to plan, source and prepare healthy meals using whole food and plant-based ingredients. This course covers:
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Fernanda Brusamolin, MS, CN, is core faculty and chair of the Nutrition Department at Bastyr University California. With over 15 years of experience in culinary nutrition, she teaches a variety of courses for the Masters in Nutrition for Wellness and electives for the Naturopathic Medicine programs. Implemented and teaches the Cooking for a Healthy Living series monthly at Bastyr University in California, and oversees the Cooking for Health cooking classes at Scripps Center for Integrative Medicine. Her award-winning cooking programs have reached thousands of curious chefs of all ages through her San Diego culinary classes, including programs for the Del Mar School District and e3 Civic High School. She has been featured in the Edible San Diego Magazine, Del Mar Times, The Coast News, North County Kids Magazine, Red Tricycle San Diego, Mommy’s Guide to San Diego, L’Chaim Magazine, on NBC7 San Diego News and on Channel 6's Wake Up San Diego program.