WELL Educated
The Christina Pirello Wellness Institute

In a world where confusion reigns, it’s become difficult to know what serves our health best. It seems each day dawns with a new diet, super food, drink, trick, workout, lotion, potion or supplement designed to help us achieve our perfect weight, our perfect health, eternal youth, never feel discomfort…the list is endless. 

It’s enough to send you to the couch with a bag of chips!

What if there was a program steeped in ancient, tried and true wisdom that dispelled myths about food; eased your confusion; empowered your choices; answered your questions; taught you to cook delicious natural foods and made you proficient in the kitchen...and master of your health? What if this program took one weekend a month for six months and was taught by some of the best minds in natural health, cooking and healing? 

Welcome to The Christina Pirello Wellness Institute. 

This one-of-a-kind program brings Christina and the most knowledgeable teachers and practitioners in the arena of natural health together in an intimate classroom/kitchen setting to help put your feet on the path to wellness…deliciously.

Designed with you in mind, this program will help you to understand food and its impact on health; how to use food to influence health conditions; understand the ancient wisdom that is the foundation of macrobiotics and Chinese medicine; employ food and lifestyle to create wellness both personally and for the planet.

I am so excited to offer this program and excited to share all that we know so you can create the life you want.

Weekend One
The Five Transformations of Energy…the Foundation of Health and Wellness
The Cornerstone of Healthy Eating…Whole Grains

Saturday, January 17, 2015
In the opening weekend, we introduce the philosophy that drives macrobiotics and how we use food to create health and wellness. Known as The Five Transformations of Energy, this ancient/traditional way of thinking has roots in Chinese medicine and will rock your world. Every phenomenon in nature is governed by this philosophy, from time of day to season to food to organ function to emotions to well, every single, little (and big) thing. It’s simple, clear and to the point…no confusion…it’s Mother Nature at her best…and most perfectly balanced.

After a mouth-watering plant-based lunch, we move to the kitchen for a demonstration class on cooking with whole grains. From soups to sides to salads and even desserts, whole grains are the foundation of a healthy diet. They provide fiber essential to digestion; nutrients for sound health and complex carbohydrates our bodies crave for fuel. In this class, you’ll become acquainted with them and with the cooking styles that will deliver whole grains in ways your family will love and easily digest.

Sunday, January 18, 2015
On Sunday, you break out your tools for the first time and cook with whole grains as the focus. Replicating the recipes you saw on Saturday, but free to put your unique spin on each dish, you’ll cook and experiment with whole grains to create delicious dishes…and taste the creations of your classmates, experiencing the many ways to use grains in your diet.

Weekend Two
The Power of Plant Protein: Beans, Tofu, Tempeh and Seitan
How to See Your Health: Diagnosis and Self-Care (part 1)

Saturday, February 21, 2015
Building on our introduction to The Five Transformations of Energy theory, we shift our focus from whole grains to beans, tofu and tempeh. Beginning with a combination lecture and demo class, we discuss how plant-based proteins fit into a healthy diet and how they serve our health. We will bust a few myths about protein, while demonstrating how easy and versatile these foods can be.

After a delicious lunch prepared from the recipes demonstrated, we head to the kitchen to begin hands on cooking with tofu, tempeh and seitan. Working with your partner, using ingredients available in the class; with the support of assistants and the instructor, you will create recipes that you will all taste together at the end of the day. 

Sunday, February 22, 2015
On Sunday, it’s another hands-on morning class cooking with beans, which will become lunch for the group. Using a variety of beans and cooking styles, we will create soups, stews and salads for us all to taste.

Sunday afternoon will be spent with Patrick Riley, a macrobiotic counselor and shiatsu master who will begin your education on self-diagnosis and self-care with a lecture on how to see what’s going on with your health by looking in the mirror. This ancient practice is as practical and valuable now as it was at its inception in ancient China.

Weekend Three
Enliven Your Life…Eat Vegetables
The Impact of Food on Health and Wellness

Saturday, March 21, 2015
It’s all about vegetables this weekend. With discussions about nutrient value to energetics to seasonality, we will answer all your veggie questions. Vegetables are essential to good health, providing just about all the nutrients we need to function at our best. 

A demonstration class begins the weekend showing the multitude of cutting and cooking styles we can employ to create delicious vegetable dishes.

After lunch, we hit the kitchen for your first hands-on class of the weekend, where you will slice and dice, sauté and simmer your way to delicious veggie sides, salads, soups, casseroles and main courses. Building on what you have learned we will create full menu plans using whole grains, beans and veggies.

Sunday, March 22, 2015
On Sunday morning, it’s more veggie cooking in the kitchen, experimenting with more ingredients, employing the skills you have learned to create a delicious lunch for the class to taste.

On Sunday afternoon, the very enlightened Bernardo Merizalde, MD comes to visit with an eye-opening lecture on the impact of food on health and wellness. 

Weekend Four
Cooking to Treat Disease
It's All About Breakfast

Saturday, April 18, 2015
It’s all about regaining health this weekend. On Saturday morning, a demonstration class on cooking for health conditions is presented to illustrate the power of food to change our health. Using various foods to affect various symptoms will be the focus.
After lunch, working in pairs you will create various dishes for various conditions designed to help you understand…by doing, how food works to create health. 

Sunday, April 19, 2015
On Sunday, it’s all about breakfast, as Robert Pirello comes in to teach his favorite meal of the day and to discuss its importance in your healthy eating plan. In a demonstration class, he will show you a wide variety of dishes you can employ to create breakfasts that keep you strong and steady through your mornings.

After lunch, we head to the kitchen so you can cook breakfast and experience for yourself how easy it is to create breakfast dishes you will love.

Weekend Five
The Kitchen Pharmacy: Home Remedies, Condiments and Disease Prevention
How to See Your Health: Diagnosis and Self-Care (part 2)

Saturday, May 16, 2015
Everybody is different and has different needs in order to find balance. While whole natural food is the foundation upon which we build our health, home remedies and condiments are designed to help each and every person tweak their meals to their needs. This demonstration class will show you the power of food in another light.

After lunch, we will head to the kitchen to create meals designed to prevent disease. A bit more subtle than treating disease, preventing disease is delicious, easy and includes a variety of cooking styles and ingredients.

Sunday, May 17, 2015
On Sunday morning, we discuss menu planning for your busy life. Built on the knowledge you have acquired in these months, we will work to design plans to suit any lifestyle ensuring you get all the nutrients you need to function at your best and maintain your wellness.

After lunch, Patrick Riley returns to build on his lecture about self-diagnosis and self-care.

Weekend Six
Bread and Pizza-making: If It Was Any Easier, It Would Bake Itself
To Die for Desserts (that are good for you…)

Saturday, June 20, 2015
Our final weekend together is dedicated to having fun with food. On Saturday morning, Robert Pirello returns to discuss and demonstrate whole grain and sourdough bread and pizza making.
After lunch, we will head to the kitchen to make bread, pizza and toppings for our afternoon cooking session.

Sunday, June 21, 2015
Sunday is dedicated to sweet endings…to our class and to your meals. With a demonstration class in the morning, we discover the secrets to creating healthy desserts, from cookies to cakes and pies and some specialty treats as well.

After lunch, we head to the kitchen to create sweet endings of our own. Our last class together ends on the high note of healthy…completely yummy desserts.

Tuition: $3,395.00

• Click  here to sign up and make a payment online
• Call 1-800-939-3909 for questions and additional information

All classes held at The Restaurant School
at Walnut Hill College in Philadelphia

For more information call 1.800.939.3909.

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