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Holistic Food Preparation—Around The World CEHFP

Instructor: Eva Cabaca M.Ed., CNP

In this post grad six session course, we will embark on an exploration of the possibilities to present world famous cuisines in a holistic way. All dishes will be fully vegan and completely free of processed ingredients. We will immerse in creative processes, concepts and ideas, and craft truly unique delicacies that will adhere to both holistic principles and world traditions. We will pay attention to detail, enjoy the experience, taking time to create masterpieces that will satisfy both the creative impulse and all the senses. Each class will explore a few advanced food preparation techniques or concepts to enhance your food preparation skills. An open mind, willingness to embrace new concepts and ability to work independently in your own space are key. Certain equipment, to borrow or buy (if you think you might want to own the piece) will be necessary, as specified.

Every participant is strongly encouraged to invite their family members! Kids can watch and even participate in the background, to make this experience a fun family event. After you create the delicious dishes, you will be able to enjoy a unique lunch of the delights together. Recipes will serve four people. The cost of ingredients for each session, that may become your family Sunday lunch or dinner, will roughly run registrants $35-$40.


LOCATION: Zoom Classroom

SESSIONS: 6 Sundays
DATES: Jan 24, Feb 21, Mar 28, Apr 25, May 23, Jun 20
TIME: 10:00am – 1:00pm (Eastern), 7:00am – 10:00am (Pacific)
PRE-REQUISITE: HFP04 or equivalent
FEE: $320 + HST
REQUIREMENTS: A home kitchen with basic equipment and utensils, willingness to buy your own ingredients, according to the list provided by the instructor prior to your start date, willingness to work in your own space, together with your loved ones if possible or desirable.
CLASS LIMIT: Maximum of 8 Students

SESSION 1: Winter Wellness With Ayurveda
DATE: Sunday Jan 24, 2021
RECIPES: Gluten-free chapatis, Dahl Dhokli, Ojas Orbs
ADVANCED CONCEPTS: The use of home-made gluten-free flour mix, Gluten-free dumplings, Spices to enhance immunity and winter wellness, High protein and mineral rich treats.
NECESSARY EQUIPMENT: VitaMix or a similar powerful blender or a grain mill, Rolling pin, Titanium or similar non-toxic non-stick frying pan – this is an absolute MUST.

SESSION 2: Ethiopian Inspiration
DATE: Sunday Feb 21, 2021
RECIPES: Injera – the famous teff-based flat bread, Chickpea stew (wat), Kashata treat made with the meat of freshly cracked coconut.
ADVANCED CONCEPTS: Natural batter fermentation for best taste and digestibility, Healthy hearty stews without broth, oil or tomato products, Cracking a fresh coconut, High protein and mineral rich treats.
NECESSARY EQUIPMENT: VitaMix or a regular blender, Pressure cooker if you want well digestible tender chickpeas in your stew and want to avoid using a can, a screw driver or a cork screw and a heavy thick cleaver for opening a fresh mature coconut.

SESSION 3: Holiday In Mexico
DATE: Sunday Mar 28, 2021
RECIPES: Cauliflower rice burrito bowl, Mole verde, Gluten-free vegan Capirotada – “bread” pudding
ADVANCED CONCEPTS: The many possibilities for substituting grains and breads, ways to add more greens in the diet, nutritional balance without heavy carbohydrates, wholesome sugar alternatives.
NECESSARY EQUIPMENT: VitaMix or a regular blender, A deep baking dish/casserole dish

SESSION 4: Best Of Eastern Europe
DATE: Sunday Apr 25, 2021
RECIPES: Baked sweet potato latkes, Live borsch with cashew sour cream, Flourless steamed fruit dumplings.
ADVANCED CONCEPTS: The concept of baking instead of frying, Dairy-free alternative cream and sour cream, Flourless batter made from scratch.
NECESSARY EQUIPMENT: A blender – high speed or regular, a small electric coffee grinder, A large bamboo or stainless steel steaming basket.

SESSION 5: Eva’s Falafel
DATE: Sunday May 23, 2021
RECIPES: Sprouted chickpea falafels, Almond tabouleh, Sugar-free sesame halvah.
ADVANCED CONCEPTS: Sprouting techniques, The expansion on grain substitutes, Wholesome satisfying sugar and flour free treats.
NECESSARY EQUIPMENT: VitaMix or a similar powerful blender, a small electric coffee grinder.

SESSION 6: Thai Zoom
DATE: Sunday Jun 20, 2021
RECIPES: Live Northern-style young coconut soup, Live meatballs with tamarind dipping sauce, Crème caramel with coconut crumble.
ADVANCED CONCEPTS: Opening and using young coconut, sprouting techniques, using whole tamarind fruit, the versatility of cooked millet, even as a whole egg substitute.
NECESSARY EQUIPMENT: Sturdy cleaver for opening a young coconut, VitaMix or a similar powerful blender, a set of ramekins or small metal/glass bowls; no need for them to be oven proof.


— After you register contact Eva Cabaca by email or phone to discuss any food allergies, intolerance’s or sensitivities: or 905-884-9112
— Begin each session with a clean and organized kitchen and have all of the ingredients, kitchen utensils, space and serving table ready.
— Prepare to be able to take notes while we are in the making!
— If you require a Certificate of Completion, prepare to send photographs of the foods created in each class, before the day ends, to Eva Cabaca.

*There will be four additional Sunday sessions in the fall (dates and times to be determined), once a month, until we have traveled the world!


A week before the course starts registered students will receive an email with LINKS to:

— A copy of the complete Course Outline
— Zoom Login and Password
— Digital Course Notes/Power Point Presentation Session 1 of 6
— Sessions 2 to 6 will be sent to registered students after the first class


You may request to be considered for receiving replays of the course without or with earning the Certificate of Completion, depending on whether you will be sending the images of your food preparations on the designated days. We can accommodate schedules on a case by case basis. For more information on not being able to attend LIVE, and wanting to access the replays, please contact Shayla Vaughan.