IHN Graduates Making A Difference In Our Community!

Gabby Borgerink is passionate about educating and empowering women with the knowledge to support their bodies through her company, Gabby Borgerink. Gabby leads her online community, the GB Collective, with a focus on hormonal imbalances, fertility, and intentional living. As a part of this group, members can access education information, product reviews, recipes, workshops, and more.

Jodi Cureatz is the founder of EcoEating Holistic Nutrition, a line of non-dairy, organic coconut kefir. She is passionate about inspiring others to discover real foods through inspirational recipes along with experiencing the ancient practice of fermentation. After using her own coconut kefir to heal her own gut, she has scaled her product into a business to be able to provide others with the same benefits.

Anna DeCicco is the founder of the Anna DeCicco, created after being inspired to improve the health of others after having healed herself and her family. Anna offers nutrition and life coaching packages that bolster her clients' health and stoke their motivation. Each client is inspired to optimize their mental health (and decrease stress levels) by making strides in their personal, professional, and spiritual lives. 

See the inspiring work of our graduates in the field of holistic nutrition!

Eva Cabaca Shares Material From Her New Con Ed Course

Join us Tuesday, March 8 at 4:00 PM PT/7:00 PM ET for a 1 hour in-the-kitchen webinar, as Eva Cabaca (one of IHN's popular faculty members and beloved graduates from 26 years ago!) shares her decades long knowledge of holistic cooking, from her home. She takes well known international dishes and recreates them from a traditional, holistic perspective. From sourcing unique produce to grinding and blending your own spices, introducing alternatives to common ingredients, to the seemingly impossible task of cracking open a whole coconut, Eva, with her Masters in Education, teaches students lifelong (and life changing) skills. The world is opening up and culinary inspirations abound. Discover the magic and thrill of creating unique, holistic dishes based on beautiful, cultural world traditions!
Join Us For A Class!

Experience what a day of educational material is like for an IHN student by joining us in one of our LIVE virtual classes. We offer a variety of classes with flexible times, running through the next semester. We will help you find a class that best suits your current schedule. Make a change—join the growing IHN family and become a Certified Nutritional Practitioner! It is another essential year to understand, with confidence, the power of living—and healing—through the traditional and evidence-based medicine perspectives of natural health.

RSVP to Jaimattie Brasse at jaimattie@instituteofholisticnutrition.com

Learn More About Our In-Class and Online Program
 
In-Class Program:

Toronto—Jaimattie at jaimattie@instituteofholisticnutrition.com / 1.416.386.0940 
Mississauga—Colleen at colleen@instituteofholisticnutrition.com / 1.905.615.9090
Vancouver—Jennifer at jquinn@instituteofholisticnutrition.com / 1.604.558.4000
 
On-Line Program:

Online ET—Jaimattie at registration@ihn-on-line.com / 1.416.386.0940
Online PT— Jennifer at jquinn@instituteofholisticnutrition.com / 1.604.558.4000
Culinary Exploration In The ClassroomVancouver Campus

IHN's first Holistic Food Preparation (HFP) Courses of 2022 have just come to a delectable end. Two years ago, at the start of the Covid-19 pandemic restrictions, the HFP classes went virtual. Both students and faculty accommodated the onerous and necessary changes involved in making the shift that fostered solidarity for our collective success. Now in the Spring 2022 semester, we're delighted to highlight the inaugural culinary frolic that Vancouver campus students are enjoying.

Faculty member Dana Steeves-Adams and students (pictured above) during their February 18 to 20, three day dive, into the world of holistic cooking. Their experience included (but was not limited to) raw food preparation, soaking, fermenting, dehydrating, common ingredient alternatives, and Ayurvedic principles. All of which have both the culinary aspect married to biochemistry and food energetics. Graduates of IHN look back at their HFP class, as a time of adventure and connectivity. For many, it activated a passion making culinary nutrition part of their private practice offerings.

Quotes (below), from students, sharing comments about their weekend in HFP with Dana:

Kristin E (Vancouver): "As a person who thought she was well versed in the kitchen - I learned so many new tricks that I could easily implement. We had so much fun cooking over the weekend. I couldn't wait to remake some of the recipes and look forward to implementing the skills I learned in helping future clients. My personal highlights were learning how to make coconut yogurt, sauerkraut, and use a dehydrator. Dana was nice enough to let me use her chef's knife to walk me through professional knife skills. I left with so much confidence and knowledge."

Stephanie B (Vancouver): "I loved my experience with the food prep course! I wish there were more of those, haha! Dana has amazing knowledge from her work as a personal chef. I enjoyed learning different cutting techniques and how to make healthy and delicious food that I now get to make whenever I want since we were able to keep the recipes! I got to see some students that I had met at orientation, back in September, which was really nice. It felt like a little reunion, haha! Overall, it was a great class!"

Ish O (Vancouver): "I really enjoyed the HFP course! It was a very engaging and educational activity that helped me improve, not only my cooking skills, but also my relationship with food. The course provides you with a great balance between theory and practice. It's reinforced by teamwork cooking, nutrient dense foods, and lots of smiles! I appreciates the fact that it was a vegetarian/vegan focused as I am switching to this diet style, making the experience even more personally meaningful and enjoyable."

Questions about HFP? Contact Inder Gharial at inder@instituteofholisticnutrition.com
Join Our Co-op Partner For 5 Days of Connection, Healing, and Self-care

Mention you saw this posting in the March 7th IHN This Week and receive an $85 discount!

This retreat is for women who want to embody their divine feminine power, and connect with other like-minded women doing the same. Experience healing, transformation, and rejuvenation for mind and body, and re-member your inner truth as you are held by the spirit of this sacred land in Northern Ontario. Together we’ll uncover a deeper sense of self-love, worthiness and enoughness, helping to create a more authentic and loving connection with your body and your sacred feminine essence. Rest in the truth of this knowing, and feel more balanced, centered, and connected with everything around you.

Dates: Wednesday March 30th - Sunday April 3rd (Option to stay until Monday)

Cost: $1197 tax incl, after March 10th: $1347 tax incl.

For questions or to register send an email to: hello@jenniferpolansky.ca 

An integral part of holistic health and wellness is mindful meditation. In a February 25, 2022 article (5 minute read) written by Dr. Joe Dispenza, we learn about evolving our meditation practice through introspection and by reserving judgment. “[Anytime] you want to learn – or improve, or master – anything you’ve worked on, some amount of healthy self-examination and self-evaluation is required”. By appraising our practice and considering our intent, we can improve (provided we don’t take shortcuts). Become more open to change and challenge yourself to experiment with different techniques. From inner consciousness, you will find well-suited individual practice. 

See the Full Article
Cassava is a versatile, nutty flavoured and starchy root vegetable. In tropical areas, cassava is cultivated and processed into flour and is used in alcoholic beverages. Cassava also goes by the names yuca, manioc, and Brazilian arrowroot. It is high in resistant starch, known for its role in preventing certain metabolic conditions and promoting gut health. Cassava is a good source of fibre, vitamin C, thiamin, folic acid, manganese and potassium. For a different way to use this vegetable, try this Cassava Crust recipe by IHN graduate Kyra Follis.

Enjoy the Recipe