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Chefs Lynn Crawford and Michael Blackie with CAHN-Pro members and organizers Jennifer Sexton, RHN and Melanie Seed, RHN

Chlorella | spinach | fennel | cashew pulse
Poached hens egg + dehydrated citron zest by Chef Michael Blackie

Mexican Aduki Bean and Corn Salad with Maca Mole by Michelle Waithe, RHN, Awaken Your Life, prepared by the NAC Team


 

What is Holisitic Food?

 

It is the food that hails from the past that research has now discovered has a purpose. It is the understanding that the unique flavours found in our favourite foods like garlic, olive oil, blueberries, cinnamon or vanilla are the parts that heal and provide us with valuable phytonutrients. It is the realization that how we grow the food and prepare the food are the key to maximizing both the power of the phytonutrients and the flavours they represent. In other words, flavour heals.

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Organic Traditions


 

Jerusalem Artichoke Pave Pressed with
Carrot and Potato with Rosemary Cream

by Chef Jonathan Chovancek, Kale & Nori Culinary Arts and prepared by Chef Blackie's Team at the NAC

Chef Lynn Crawford's Thai Chicken Coconut And Squash Curry as prepared by CSNN Students during demo (see video clip)

Attendees Browsing the CAHN-Pro Book Table

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17 Delicious Recipes 

George from Creekside Farms with organizer and CAHN-Pro member Nicki Barnshaw, RHN

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