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Learning Interests
Learning Interests
Time Zone
Time Zone
(GMT-08:00) Pacific Time (US & Canada)
Location
Location
CA, USA
Certifications
Certifications
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Learner on LiL
8 Completed Sessions
Last Session:
Tue Oct 2 2012 at 07:00 pm EDT
Last Log-in:
Tue Feb 14 2012 at 08:40 pm EDT
On Learn It Live Since:
Tuesday Feb 14, 2012
Group Classes (8)
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Diane Kochilas
Cooking
Recorded: Oct 02, 2012 at 07:00 pm EDT
Greek country cooking is a paradigm for delicious, healthy, real, and simple food. The Greek kitchen boasts more main course vegetable dishes than almost any other cuisine in the Mediterranean. Many of these dishes have that elusive "craveability" factor, the ingredients and techniques that make for vegetables so luscious and comforting that even kids love them. My own experiences in the Greek country kitchen are rooted in my childhood memories and then, later, on the months I spend every year on Ikaria, a remote island in the eastern Aegean where my family is from and that happens to be a "Blue Zone," one of a handful of places on the planet renowned for the robust longevity of its inhabitants. It is here that I first learned the importance of seasonality, what real food tastes like, fresh from the field or garden, how the profuse use of olive oil and slow, patient cooking together create dishes that are both comforting and wholesome. But I have traveled widely in the Greek country kitchen, well beyond the rocky shores of Ikaria, and in my travels I've discovered the great wealth of regional Greek specialties and local ingredients, most of which are still terra incognita to an American audience, nutritional and flavor powehouses waiting to be discovered. In this talk, I will touch on the importance of vegetable cookery in the Greek country kitchen, how it is tied to the seasons and to local customs; I'll talk about regional Greek cuisines and food products and zero in on a handful of cheeses, olives, olive oils, and more, most of which are available Stateside. I will take viewers on a visual journey through the Country Cooking of Greece, share tips and recipes, and introduce a bevy of great Greek products.
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Stephanie Brail
Health & Wellness > Yoga
Recorded: Oct 01, 2012 at 09:00 pm EDT
You've heard about low carb/low fat diets, but what about a diet that's right for your body type? Ayurveda is the ancient yogic system of health and wellness. In this class, we'll cover the basic concepts behind Ayurveda and food, and how to approach your diet using very simple guidelines. This is not about rigid dietary rules, but about using your diet to provide balance and equilibrium to your body and spirit. When you eat based on your Ayurvedic body type, you can not only improve your health, but manage your emotions more effectively.
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Christa Shelton
Health & Wellness > Vegan Diet
Recorded: Sep 30, 2012 at 08:00 pm EDT
One of the many myths about the vegan diet is that it is too expensive. In this class I will discuss ways to eat bountifully on a plant based diet without breaking the bank. I will also provide a couple of my favorite low cost recipe and snack ideas!
Experts (7)
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Founder of the Clean Program, was born in Uruguay. He graduated from medical school there in 1990 and moved to New York City for his postgraduate training. He completed three years of training in Internal Medicine at NYU Downtown Hospital and three more years of fellowship in Cardiovascular Diseases at Lenox Hill Hospital. The drastic change in lifestyle and diet resulting from his move to New York City soon showed up as irritable bowel syndrome and depression. Becoming a patient of the system he was practicing was such a shock, that it started his journey in search of an alternative solution to his health problems. His findings are the subject of his first book, Clean: The Revolutionary Program To Restore the Body’s Natural Ability to Heal Itself, where Dr. Junger describes how he became aware of the toxicity of our planet. He also explains how detoxification and cleansing have been around for thousands of years, but the knowledge has been lost, and right now it’s more important than ever to reclaim this information. Most importantly, Clean is a manual for readers to learn how to turn on and work with their own detoxification systems to restore and maintain optimal health.
Caldwell B. Esselstyn, Jr., received his B.A. from Yale University and his M.D. from Western Reserve University. In 1956, pulling the No. 6 oar as a member of the victorious United States rowing team, he was awarded a gold medal at the Olympic Games. He was trained as a surgeon at the Cleveland Clinic and at St. George's Hospital in London. In 1968, as an Army surgeon in Vietnam, he was awarded the Bronze Star. His scientific publications number over 150, "The Best Doctors in America" 1994-1995 published by Woodward and White cites Dr. Esselstyn's surgical expertise in the categories of endocrine and breast disease. In 1995 he published his bench mark long-term nutritional research arresting and reversing coronary artery disease in severely ill patients. That same study was updated at 12 years and reviewed beyond twenty years in his book, Prevent and Reverse Heart Disease, making it one of the longest longitudinal studies of its type. It is most compelling, as no compliant patients have sustained disease progression. Today, beyond 20 years compliant patients continue to thrive.
Brendan is a former professional Ironman triathlete, a two-time Canadian 50km Ultra Marathon Champion, the creator of the award-winning line of whole food nutritional products called VEGA, and the bestselling author of the Thrive book series. He is also the founder of a national, organic, plant-based, whole food delivery service called Thrive Foods Direct. Recognized as one of the world's foremost authorities on plant- based nutrition, Brendan is a guest lecturer at Cornell University and presents an eCornell module entitled "The Plant-Based Diet and Elite Athleticism."
Learning Materials