Within the field of sports nutrition, the word ‘energetics’ generally pertains to a quantitative view of macronutrients and the number of calories consumed. With an integrative view of nutrition, however, particularly to a natural chef who epitomises a mind-body-food connection, this word takes on an entirely different meaning: food is much more than simply ‘fuel’.
It is a living energy that can be cultivated to the benefit of our athletes’ health by practicing creative and ‘natural’ cooking methods.
Within this dynamic webinar, Rachel will passionately introduce her natural cookery teaching style, including a selection of cooking methods that will amp up the energetic and nourishing qualities of the food you wish to present to athletes under your care.
Missed the live date? Watch the recording and previous webinars on our YouTube channel.
About Rachel
Rachel Jesson B.Phys.Ed M.Phil is a teacher at CISN and the School of Natural Cookery and is the first natural chef to extend these cooking methods out into the demanding field of athletic performance; hence being the host of the CISN natural sports cookery course. Rachel insists that for health, we need to keep things simple; she takes inspiration from previous generations with regard to the preparation of wholesome food. Rachel is also the co-author of Wholesome Nutrition (with Ian Craig), and therapeutically, within The Nutritional Institute, she works as a health food coach, helping individuals to put nutritional interventions into a practical, food-focused form.
You can connect with Rachel on Twitter
