Lifestyle Courses

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Core 101, 102, 103
Complete Series: 100, 200, 300
Lifestyle Payment Options Chart

MPP0329799

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101 – Core Essentials $530

Begin to understand plant based dishes and the infinite possibility on how to create dishes.  Learn how to use parts of yourself to invent satisfying dishes.

  • You will be trained to think the way chefs, cooks, and all people who put dishes together without a recipe
  •  Learn 19 cooking methods to study Amazing GrainsEarth Angels, and how to Romance The Bean
  • Master texture, color, and taste
  • Practice 38  dishes to go integrate the cooking methods and develop creativity
  • Study 4 styles of single binder sauces integral to all dishes and the foundation for complex sauces
  • Study Energetic Nutrition
  • Begin studying the Language of Intuitive Cooking
  • Practice with our knife-skill presentations 

102 – Core Expanded (prerequisite 101) $ 260

More complex techniques for Amazing Grains, Earth Angels, and that Romantic Bean

  • 26 new cooking methods.
  • Practical exercises guide you to create 57 dish designs
  • 5 additional styles hot and cold style sauces, each style produces hundreds of recipe sketches.
  • 26 methods including: tempura, braising, stir-frying and brine pickles
  • Vegetable pate is one of the highlights of the SNC curriculum. 
  • Practice meal composition
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103 – Stocks, Soup, Complex Sauces (prerequisite 101) $260

The material in this course embellishes the core training and calls upon your artistry and understanding.

  • Stock is a major cooking liquid in all kinds of dishes.  Study them here to embellish and create soup.
  • You will study five styles of hot soups.
  • How to create vegan soups with deep flavor with or without a stock
  • Three styles of stock help organize a simple way to know what is essential and what is not.
  • Advance sauce making by combining simple binders we study in 101 and 102
  • Test your understanding, strengthen, courage and creativity.
  • 9 presentations + 19 practice exercises
  • Practice meal composition
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201 – Seed Protein: Tofu, Tempeh, Seitan (no prerequisite) $350

Adapt a vegan protein from its original seed and invent unlimited dishes designed with a variety of combinations  based on 10 cooking methods.  This course includes: Energetic Nutrition™,  Language of Intuitive Cooking,  and Visual Rhythm – Japanese vegetable knife – skills.

  • Study tofu making via making soy milk – all from scratch
  • Study gluten using spelt or wheat flour
  • Balance these intense proteins mixed with vegetable dishes from 101, 102, 103
  • Braising, deep frying, steeping, roasting, baking in sauce
  • Multiple pre-treatments to assist creating variety in texture
  • Practice meal composition
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202 –  Coming Soon    Water Dwellers: Fish & Seafood  (no prerequisite)  $350
This Animal protein course is presented through the Natural Cook – method.

  • The language of intuitive cooking to have a structure for cooking without recipes
  • Understand the environment where fish and seafood grow
  • Learn how to select, clean, and store, high quality, clean fish and seafood
  • Practice 8 pre-treatments and 14 cooking methods
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301 – Improvising Vegan Desserts (no prerequisite) $350

The skills in this course will prepare you to invent desserts, quickly and accurately — without needing a recipe.  We demonstrate how to use the least refined oil and sugar, keeping it whole. This course includes Energetic Nutrition™,  Language of Intuitive Cooking, Visual Rhythm – Japanese knife skills. 

  • Custard both clear and creamy style
  • Quick, rich, moist, cake, muffins, quick-bread
  • Cookie and bar forms : no gluten options
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302 – Living Foods (no prerequisite) $350

Living food is also called “raw”.  But this course is about taking ingredients through a transformation for grains, fruits, nuts and seeds and vegetables so that we can invent dishes that are held in forms and kept alive.  This course includes: Energetic Nutrition™, Language of Intuitive Cooking,  Visual Rhythm – Japanese vegetable knife skills.

  • Meet ingredients that boost nutrition and form the substance of each kind of dish
  • Soup
  • Sauces
  • Seed/nut cheese and spreads
  • Bread and crackers
  • Snacks and beverages
  • Practice meal composition
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303 – Natural Bread (no prerequisite) $350

This course covers the spectrum of four styles of dough that give a strong foundation to all kinds of bread.  We are not demonstrating gluten free bread.  The non-gluten grains are studied in 101-102 where meals are designed with whole, non gluten, dish grain. In this bread – grain course we demonstrate with wheat, barley, kamut, rye, and oats.  This course includes Energetic Nutrition™,  Language of Intuitive Cooking,  and Visual Rhythm – Japanese vegetable knife skills. 

  • Natural rise
  • Sprouted grain
  • Commercial yeast
  • Natural sourdough
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 303 – 444 – 8068

100% of costs of Lifestyle courses will transfer to the Career track tuition

when you enroll within six months of starting the Core Essentials.

For much of my life I have carried an extra 25 pounds on my body. When I hit menopause it got worse and my ability to fend off weight gain with good exercise and limited eating became even more difficult. Over the last 5 years, I had come to believe that I could no longer eat grains, bread, potatoes, rice, sugar, and many other foods.

I have been reading the Energetics book recommended in the course and I have been listening to my body, rather than being resentful and restrictive of what I eat. I no longer feel that I have to eat a cold lettuce salad every day for lunch in order to maintain good weight.”

Ann Marie, New Mexico
“I absolutely loved the Intuitive Cooking class. Laura did an excellent job explaining every concept and included delicious demonstrations showing us clearly how to apply this “new” way of preparing food. Each class was well thought out and well presented.

It has entirely changed how I cook, even how I think about food. I can even bake at 7,000 feet, something which has eluded me for years!

Ellen Mesaros, Colorado
Just wanted to thank you for creating such a beautiful course and to let you know that I am really enjoying my education so far. The videos are great, and combined with the textbook, provide for an effective learning tool for me.
Alison Reinders, California
I have just entered my first dish sketch. Although I’m pretty sure I am fumbling with noting things in the right area, I was excited with the novelty of this first try; 20 years of cooking, and this was the most original-and-still-edible on-the-spot recipe I’ve ever cooked.
Kirya Korrigan, British Columbia
My experience with SNC has been transformative. I had a rudimentary knowledge of plant-based cooking before, but having completed what is now the Masters Course I feel like a virtuoso of vegetables.

I was not a strict recipe follower as making a grocery list from recipes often seemed a chore. I would get frustrated when I was unable to find some key ingredient or toil with a recipe in the kitchen only to have the final product turn out unsatisfying. Now that I understand the Language of Cooking I can improvise like a jazz musician. I feel confident approaching any cooking situation I could possibly encounter now. Whether it’s improvising a dinner for my family at the end of the week with limited ingredients on hand or preparing an extravagant diner party I can compose a healthy delicious meal limited only by my own creativity.

The theories of the program easily scale all the way up to commercial cooking to feed hundreds. Additionally as you begin to understand how traditional dishes are composed and why they work, you can upgrade to healthier ingredients or methods and achieve similar results. Even the Basic Course provides enough material to explore indefinitely.

Dallas Mount, Ohio