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Candace Bell BA (Hons), CNP (Hons)

Department(s): Faculty

Candace holds a degree in fine arts and is a graduate of The Institute of Holistic Nutrition. She is both a visual artist and the founder of Holistic-as-Heck nutritional consulting. Her mission is to share the dramatic impact that diet and lifestyle can have on overall health, both mental and physical. With a big focus on digestive wellness, Candace teaches that how you eat can be just as important as what you eat. With dietary restrictions being an ever-shifting constant in her life, Candace has become a Kitchen Witch, skilled at adapting and creating recipes. For years she has facilitated Educational Dinner Parties in private homes, and has taught cooking classes and workshops in stores, homes, cafés, and schools throughout the greater Toronto area. Food ethics are especially important to her, and she has a special love for fermentation and incorporating herbal medicine. Candace’s approach is education-based. She loves getting people excited about reclaiming their personal power and creating total wellness. She specializes in delicious concoctions, self-empowering re-education, a noisy enthusiasm for eating, giggly times, and cheesy rhymes. Candace teaches Holistic Food Preparation and Comparative Diets at Institute of Holistic Nutrition’s Online program.

HFP04 Holistic Food Preparation

Holistic Food Preparation introduces students to the art and science of cooking, bringing the hallmark of optimal health and nourishment to the table. The holistic kitchen is a unique laboratory where pure, natural, and whole ingredients are transformed into vibrant, nutrient-dense, and delicious dishes. There is a focus on the importance of food quality (organics), food ethics, seasonality, locality, as well as traditional methods of preparation that emphasize digestion. While a variety of theories and approaches are taught, students should expect to have a lot of fun! This course provides hands-on experience in food preparation and eating, with the intention of health and healing. It includes invigorating power drinks, deeply-nourishing soups, nutritive one-pot dishes, and clean energy snacks that include a new dimension in culinary theories through the fascinating principles of Ayurveda. Emphasis is placed on the proper preparation of grains, seeds and legumes through milling, soaking, sprouting, and fermentation. Students are taught how to choose high-quality oils and fats with beneficial properties, and which preserve and enhance the nutritional value of other foods. Raw foods, fermented condiments and vegetables, along with other high enzyme preparations will be explored. All cooking classes are vegetarian. Students will be taught and evaluated on plant-based recipe creation, individual presentation of a select recipe, and essential skills to ensure a mastery of safe handling of specialized kitchen tools, equipment, knife skills, and minimizing food waste.
Learning Outcomes:
• How to make a suite of aromatic, flavourful, nutritious, healing, and “yummy” holistic cuisine!
• How properly made foods “replace, reinoculate, and repair” in aid of various conditions, with a focus on maximum absorbability.
• Why eating food as close to its natural state as possible makes the difference between optimal health and disease.
• The ability to curate well-produced meal plans and recipes for clients with diverse needs, including food sensitivities, health conditions, cultural and personal preferences.
• The confident and enthusiastic use of novel combinations and properties of herbs, spices, grains and seaweeds.
• Perform basic operations in the kitchen, including time management for complex recipes.
• To develop both simple and complex recipes with the intent to impact health, happiness and longevity.
• Ability to make informed choices about fats sources as well as dried legumes and grains, vegetables, fruits, herbaceous plants, and their collective impact on health.
Holistic Food Preparation provides students with the age-old traditions and contemporary concepts and skills necessary to plan and craft therapeutic menus and recipes as part of their professional protocol development with clients. Experiential in nature, this course will transcend a student’s current views on what they think it means to make “good food,” and embrace the depth in holistic cooking that contributes to whole health and vitality.

CD011 Comparative Diets
This course provides a holistic model methodology in evaluating principles of food dynamics, nutrient proportions, holistic individuality, the law of opposites, food combining, and more. Students learn and assess the many therapeutic benefits and limitations of several alternative diet approaches, including: modern diets (intermittent fasting, macrobiotics), food combining (colour-therapy/rainbow diet), high protein diets (Ketogenic, Paleo), Vegetarian approaches (plant-based/vegetarian/vegan variations, fruitarian, raw food), as well as cleansing and detoxification diets (caffeine, alcohol, and nicotine detoxes, juice fasts). With the knowledge gained in this course, students will be able to identify individual’s dietary imbalances, and analyze macronutrient proportions to design custom health-promoting diets and lifestyle programs.