Feel Good Food for Winter with Debbie Shaw
Date: Saturday 13th October 2012
Time: 9:00am to 5:00pm
Price: €255.00
Demonstrations: 2
No Practical Sessions
View Related Courses
This course is presented by Debbie Shaw, Chef and Naturopathic Nutritionist.
Debbie has worked as a chef at Ballymaloe House and as a teacher and cookery demonstrator at the Ballymaloe Cookery School for the past 10 years. She qualified as a Naturopathic Nutritionist in 2010.
ABOUT THE COURSE
“Food is fuel for living. Take your health in your hands with the food choices that you make”, Debbie Shaw
My “Feel Good Food” courses are designed for anyone who would like to feel more energetic, youthful, healthy and happy. The course explains in simple terms what your body needs for optimal health, what healthy food is and how to prepare it. My recipes are delicious, simple, and satisfying, and can be easily introduced into any daily cooking routine. I use the freshest and best of local produce and draw inspiration from the Mediterranean, Middle Eastern and Asian kitchen, to create food that is both energising and full of flavour.
Food is fuel for living and fresh fruits, vegetables, wholegrains, nuts, seeds, legumes and fish provide the best fuel for longterm health and vitality. There are many small changes that can be made and health-giving foods that can be easily introduced into any lifestyle, that yield significant and immediate benefits. The Feel Good Food Courses are designed to help you take control of your health through the food choices you make.
MY PHILOSOPHY
“My promise it to deliver fresh, delicious food that satisfies both body and soul.”
When we wake up in the morning we should have the energy to live our lives to the full. Whole, natural foods have the power to heal and bring vitality, happiness, well-being and about all sheer pleasure to our lives. For me food must taste good. My Feel Good Food recipes are fresh, light, simple and affordable, and use wholefoods to give the body what it needs for long-term health. Healthy eating for me is not about sacrifice, deprivation or bland uninspiring flavours. My promise it to deliver enticing, tasty food that satisfies both body and soul.
Healthy Eating Principles
Building Strong Immunity
Breakfast Recipes
Handy and Healthy Snacks
Winter warming Casseroles/Stews
Hearty winter Soups
Lunch Box Ideas
Store cupboard Pasta
Budget Family Meal
Make Two, Freeze One
Tasty Sweet Treats
- Kibbled Wheat Scones (Recipe Only) (Shaz)
- Fresh Apple & Blackberry Muesli (Recipe Only)
- Sundried Tomato & Rosemary Bread
- Carrot, Pumpkin And Roast Red Pepper Soup
- Kedgeree With Salmon, Frank Hederman’s Smoked Mackerel And Organic Free-Range Eggs
- Middle Eastern Harissa, Honey And Lemon Roast Chicken
- Winter Garden Roast Root Vegetables With Yoghurt And Coriander Dressing
- Spinach With Garlic And Cherry Tomatoes
- Chicory, Orange, Red Onion And Mint Salad With Tangy Yoghurt Dressing
- Winter Garden Salad With Balsamic Honey Dressing (Recipe only) (Shaz)
- Oaty Energy Bars
- Spiced Pear & Ginger Crumble With Pecan Nut Topping
- Darina Allen’s Carrigeen Moss Pudding
- Spiced Plum Compote
- Cinnamon Buckwheat Pancakes With Noel’s Toffee Bananas
- Simple Tomato Sauce
- Homemade Deep Pan Soda Bread Pizza
- Spaghetti And Cheezy Meatballs
- Tuna, Roast Cherry Tomato And Cannellini Bean Fettuccini With Lemon & Chilli
- Pan-Seared Seabass With Thai Fresh Herb Salsa & Buckwheat Noodles
- Asian-Style Winter Greens
- Thai Green Vegetable Curry
- Lemony Rice
- Chickpea And Red Quinoa Burger With Sweet Potato Wedges and Tomato Salsa
- Caribbean Carrot & Pineapple Cake With Cream Cheese Frosting
- All-in-one Chocolate Fudge Cake
I grew up in the heart of suburban Dublin in a house on an acre, with an enlightened father who grew beautiful, organic vegetables, had solar panels on the roof before they were fashionable, and ran a health-food business. Being the objects of mild curiosity in the neighbourhood, was a small price to pay and I still remember the taste of? the squeaky French beans that turned from purple to green when cooked and the best new potatoes I have ever eaten, a feast with salty melted butter. As a child I do not remember having any significant illnesses or even frequent colds for that matter. I’m sure I owe this resilience to the wonderful, natural foods my parents grew and cooked for me.
I was a vegetarian for 14 years before I came to Ballymaloe Cookery School, and decided to taste everything on offer to fully embrace the experience. The Ballymaloe philosophy of seasonal, organic, home-grown produce, sat well with my evolving culinary heritage, and I worked at the Cookery School with Darina for 2 years and at Ballymaloe House for a further two years, picking and cooking the freshest produce daily from the organic gardens.
I have worked as a private chef for Lismore Castle and have assisted Rachel Allen with her “Food for Living” TV series. In addition I was Headchef at at Barca, a Spanish wine and tapas bar in Lismore, for several years.
I have always been interested in nutrition and the healing power of foods and in 2007, I decided to expand my knowledge of health-giving foods, by studying to be a Naturopathic Nutritionist with CNM College, at the Bon Secours Hospital, Training Centre in Cork city.
I am currently working at Ballymaloe Cookery School as a Teacher and Demonstrator.
Feedback from Students attending Debbies courses in 2011
"It was a fantastic experience enjoyed every moment of. a great variety of foods demonstrated . Debbie Shaw gives an excellent course , were just looking forward to booking another one. The staff at ballymalloe are just so friendly and helpful. "
Accommodation:
Unfortunately Accommodation is not available at the cookery School during this course, but there is plenty of local accommodation.
Related Courses:
- Feel Good Food for Summer with Debbie Shaw Part 2 - 23rd June 2012
