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Julianaa, your course has transformed how my ingredients are organized in the kitchen and what a difference this makes not only for inspiration, but I’m actually starting to look forward to cooking, instead of usually viewing it as a chore. I’ve attached a photo of my kitchen counter full of possibilities! Martha - Wisconsin
On a more personal note: For much of my life I have carried an extra 25 pounds on my body. When I hit menopause it got worse and my ability to fend off weight gain with good exercise and limited eating became even more difficult. Over the last 5 years, I had come to believe that I could no longer eat grains, bread, potatoes, rice, sugar, and many other foods. I have been reading the Energetics book recommended in the course and I have been listening to my body, rather than being resentful and restrictive of what I eat. I no longer feel that I have to eat a cold lettuce salad every day for lunch in order to maintain good weight. I know that I need to be careful but I am learning to find the balance of how much to eat and what to eat. I have a lot to learn but this course has changed my life and my relationship with food in a very profound way. My partner also realizes that we are making a shift in the way that we eat and, as someone that suffers from high cholesterol, he knows that eating good food prepared in these ways is adding years of quality living to his life. Again, I have a lot to learn AND unlearn. I’m one of the folks that the book talks about – I have been very careful about what I eat for years – no fast food, little meat or dairy, little sugar. I’m very healthy – combo of good genes and good exercise. The “unlearn part” is the listening part, (the to fit portion part) and I think humans need this in many other areas of our lives. I’m hoping that I can learn enough about this to teach it. The sugar/salt/fat addiction is killing us and I feel personally called to help others understand this.
Ann Marie, New Mexico
“I could watch your videos all day! I love you and your philosophy.” Lauren Lewis…. The Pure Gourmet, Boulder, Colorado
“I really have enjoyed the course. Particularly helpful to me were the desserts — learning about proportions and the use of thickeners. Very cool! In fact every time I make cookies, soup, pancakes, etc. now I’m really just thinking: What flavors do I want to impart and what ingredients do I want to include? Looking at recipes now is more about getting ideas than following a playbook. I feel more comfortable improvising and adapting recipes to make them healthier and suit my family’s tastes. Also, I like that the course introduced me to ingredients I hadn’t used before such as kudzu, lecithin and spelt flour and showed me new ways to use familiar ingredients such as millet and nut butters. I must admit I’m using a lot less white flour and sugar and I have pretty much banished the Earth Balance from my cooking. Raw cashews are now a staple in my freezer. It helps me to understand the reasoning. As a home cook, it’s nice to incorporate a protein into a soup so it can be a main dish on days when I don’t have a lot of time to fuss. On the other hand, it’s interesting to see how quickly a simple vegetable soup can come together if you aren’t bothering to follow a recipe. This soup section is one of the most useful parts of the course for me.”
Mary Chris Jaklevic, Illinois
“First, I just wanted to say, THANK YOU again and again. My life is healthier, happier, energized, and already 9.5 lbs lighter(mostly vegan natural diet) since encountering you, Maia and your School of Natural Cookery. I am cooking way more than I used to!!! I can’t believe the taste, quality, and possibilities of the dishes I could prepare. A few weeks ago I didn’t even know what braising was(and it looks like I still don’t understand it completely!) It has been completely transforming. For the first time in my life, I can cook for myself, my partner Michael and others.
The nut sauce was heavenly and perfectly complimented the amaranth dish. (Michael loved it). I am going to a ball tonight and even have a ball dress I can fit into.” Dr. Safia Rubai – Colorado
“ I have enjoyed every minute of this and know without a doubt, that your course and teaching methods are totally effective – I have learned so much from going through these lessons. I could go on and on but the point would be the same => this system of cooking is genius and your book and workbook are both beautiful and helpful ~ You’ve really changed my relationship with food and diet. No small accomplishment for such a routine person like me )” Peg Williams – Oregon
“I have gained so much information through taking this class that it makes cooking much more enjoyable when I make a meal. This is information that I will have and use for the rest of my life which makes it invaluable to me!” Janine Frazee, Colorado
“In 2001 an associate at Evergreen Hospital, a Clinical Dietician recommended this program. She said it changed her cooking and eating habits. I now have an understanding of the healing power the earth has to offer. I felt the curriculum was challenging and thorough.” Mary M. Diederichs, Washington
“I absolutely loved the Intuitive Cooking class. Laura did an excellent job explaining every concept and included delicious demonstrations showing us clearly how to apply this “new” way of preparing food. Each class was well thought out and well presented. It has entirely changed how I cook, even how I think about food. I always cooked rice by steeping, but now can create beautifully cooked grains that look and taste better than ever. I can even bake at 7,000 feet, something which has eluded me for years!“ Ellen Mesaros, Colorado
“Just wanted to thank you for creating such a beautiful course and to let you know that I am really enjoying my education so far. The videos are great, and combined with the textbook, provide for an effective learning tool for me.” Alison Reinders, California
“I have just entered my first dish sketch (the online course). . . although I’m pretty sure I am fumbling with noting things in the right area. I was excited with the novelty of this first try; 20 years of cooking, and this was the most original-and-still-edible on-the-spot recipe I’ve ever cooked.” Kirya Korrigan, British Columbia
“Thanks to your teaching, I am able to nourish myself on my new gluten free and dairy free diet. People come into our lives for a reason and nurture us with knowledge and learning. You did that for me!” Lynn Johnson, Washington
“I’ve been a vegetarian my entire life, a vegan since about 13. Going to the School of Natural Cookery… (going to sound cheesy) but seriously changed my life. Food=Life, so completely new way of looking at food and creating food=a whole new way of looking at life and literally creating life. It’s a whole shift in mind/body/soul connection through food. I highly recommend the school. It will give you life.. it will give you the want/desire/yearning to share with others what you do/know. The Language of Cooking will open you to a whole new world.” Sara Gill, California
I wanted to thank you! I am really happy to have taken the course, I feel I’ve learned a lot. My life has become much easier, as I am finally able to cook healthy AND tasty dishes, quickly and easily… Even though I wasn’t really able to participate in the weekly real-time online session, I’ve found the course very coherent, the book practical, and your explanations are always very clear and interesting! Stephanie Cariage Jaggi, Italy
I enjoyed this course so much that I tell my friends that when I read the materiel or watch the videos or practice in the kitchen I am aligned with my source. I really believe that there is no other way to be healthy than making the best choices in the kitchen. I liked most of the dishes I made and the moments I didn’t I knew what to fix the next time. There are dishes that I haven’t submitted, there are ideas that I want to try… The wonderful thing is that now I have a recipe sketches directory that’s growing and going to serve me in many ways. Thank you! Hanaa, A, Morroco