IHN Graduates Making A Difference In Our Community!
Amanda Bowers practices as a Registered Clinical Counsellor at Aster Wellness Centre in Port Coquitlam, British Columbia. She specializes in eating disorders, addiction, trauma, anxiety, and depression. Amanda’s interests in food psychology grew upon becoming a CNP. She now uses therapy as a tool to help her clients get to the root of what’s troubling them, and integrate healing from that place.
Rida Rehman is a Content Writer with the Integrative Medical Advisory Team at Fullscript, an online supplement dispensary, and a patient adherence tool. She writes evidence-based and patient-focused wellness content. While completing her studies at IHN, Rida launched a healthy meal delivery service providing whole food-based meals and customized meal plans to members in Ottawa, Ontario.
Alexandra James is the founder of Alex James Wellness, where she practices as a postpartum doula and nutritionist. She is passionate about ensuring her clients have a healthy postpartum experience, where they are honoured, celebrated, rested, and well-fed. Alexandra offers postpartum planning sessions, postpartum meal preparation, and Bengkung belly binding, hastening the recovery after childbirth.
See the inspiring work of our graduates in the field of holistic nutrition!
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An Excerpt From IHN's Fermentation Foundations Con Ed Course!
On Wednesday, October 20, IHN hosted a 1 hour webinar with Kathrin Brunner, as she brought us to her kitchen to learn how to ferment “Lime Curtido Kraut” and take an in-depth look at the deeply therapeutic benefits of fermented foods. While fermentation has gained in popularity over the years, there are many misconceptions about how they impact our microbiomes and are used to improve health. Knowing which type of ferment would benefit which type of condition, is essential to recommending them successfully in clinical practice.
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Check us out on YouTube for Webinar Replays you may have missed!
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View The Full Continuing Education Course List For 2021/2022
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Learn How To Craft Artisanal Fermented Foods & Their Nutritional Benefits
This is your last chance to register for the Fermentation Foundations – Traditions and Trends course which begins on Wednesday, November 3. You will learn how to ferment a wide variety of foods including fermented drinks, vegetables, hot sauces, vinegar, and condiments. Fermented foods have been shown to benefit digestive disorders, cardiovascular diseases, inflammatory conditions, mental imbalances, and a wide range of skin issues. Understanding their therapeutic application is extremely beneficial for working with a broad range of nutrition clients.
Highlights include:
• 4 LIVE classes with Kathrin
• Sessions on Wild Drinks, Fermented Vegetables, Kimchi, Hot Sauces, Condiments and Pastes
• Detailed Course Notes, which include recipes and associated therapeutic benefits
• Access to a private WhatsApp group to continue your learning experience from Kathrin and your fellow students!
• A Certificate of Completion
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Faculty Feature | Larissa van As
“A thriving plant always has a substantial root system. I believe having a strong foundation of the human body and physiological processes will allow my students to critically think through problem-solving when working with clients in the real world.”
We asked Larissa what she loves about IHN and teaching her course:
"The best part about teaching is being a part of that moment when it clicks. It’s rewarding to watch students have a light bulb moment where knowledge becomes a deeper form of understanding.
What do I love about IHN? The students! The eagerness to learn and engagement in class is refreshing."
Teaching at IHN since 2021
Vancouver Campus
Currently Teaching: Nutritional Pathology & Human Anatomy & Physiology
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Leaves contribute to a healthy planet by helping pollinators like butterflies and bees. In an October 20, 2021 article (2 minute read), David Suzuki writes about how leaves send nutrients back into the soil through the process of photosynthesis. He writes, “[This] is the tree’s cycle of life: nutrients from fallen leaves are absorbed into the roots and help produce buds and leaves again next spring.” By leaving leaves alone, not only will you provide nutrients to our critter friends like chipmunks, woolly bear caterpillars, and the queen bumblebee, but this increases atmospheric oxygen levels.
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The aubergine originated in Sri Lanka and India but was named after a Greek city when it was brought to Europe in 325BC. In North America, it is known as the eggplant, named for its egg shape. Often misunderstood, aubergine belongs to the nightshade family, is classified as a fruit, but eaten as a vegetable. It comes in a variety of colours, which change when the fruit is ripe. It is an excellent source of dietary fibre, vitamin B1, B6, potassium, copper, magnesium, and manganese. We recommend this Sticky Roasted Aubergine with Harissa Drizzle by IHN graduate Lucy Jennings.
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