It can feel like a rollercoaster ride at times living with a brain that is wired differently. Learning to nourish your brain is one of the best tools you have, to be able to thrive with your neurodivergent brain.
Research has found that when you feed a neurodivergent child’s brain and body with the right vitamins, minerals and healthy fats then focus, learning trajectories, sleep patterns and emotional dysregulation improve immeasurably. Since a child’s brain and body development continues until they are well into their twenties, what they eat now also lays down the foundations of their future health, as well as school achievement, developing social skills and robust mental health.
During this delicious and educational demonstration Lucinda Miller, a leading naturopath and child nutrition expert, will share her advice on fostering healthy eating habits, even for highly selective eaters and sugar monsters. She will also share her clinical knowledge about the critical links between the gut microbiome, mind and mood.
You will come away from this session feeling confident in your ability to make some of her brain-boosting recipes, and with a full tummy from the delicious and nutritious tasters provided.
As clinical lead of the NatureDoc team, and with over 30 years of experience as a naturopath and qualifications in Functional Medicine, Lucinda is triple bestselling author of The Good Stuff, I Can’t Believe It’s Baby Food and Brain Brilliance cookbooks. She and two of her three kids live and thrive with ADHD. There will be some books available for purchase and signing at the event.
The recipes covered in this demonstration will be:
The benefits to the neurodivergent mind of each dish will be explored, with delicious tasters provided.
The recipes made in this demonstration contain the following: MILK, GLUTEN (OATS), SULHPHITES, NUTS (PEANUTS AND TREE NUTS)
Please let us know of any dietary requirements, allergies or special accommodations required at the time of booking. We will be as flexible as possible, when we can, so as to be inclusive to all students but we may not be able to substitute ingredients in the recipes.
We do everything we can to reduce the risk of cross contamination, however we cannot guarantee a completely allergen free environment and therefore our kitchens may be unsuitable for students with severe or life-threatening allergies.
*Please note this list is not exhaustive.
All attendees must be aged 5 and over, children under the age of 16 need to be accompanied by an adult over 18.
“The cook school put me in touch with Castle Terrace, a good portion of my career was spent there… it’s great the connections you can make on the back of a course at the cook school.”
“The cookery school gave me the skills, knowledge and confidence to be able to see it through and make a living out of doing something I’ve always loved”
“…what really stood out to me was its reputation for high-level training in a supportive environment… The technical knowledge, attention to detail, and efficiency I have learned have all shaped how I think about food, whether I’m cooking myself or talking about it in my work.”
We understand the significance of this decision, and are always happy to arrange a call or tour with our Head Teacher for anyone with interest in our Professional Course Programme.
