Posts tagged ‘Nutrition Boise’

November 11, 2011

What’s Cooking at The Wellspring School?

WHAT A GREAT CLASS!

Last weekend in Boise, Wholistic Nutrition students had the opportunity to don aprons and roll up their sleeves for two days in the kitchen with Tressa Yellig, Executive Chef and Owner of Salt, Fire & Time in Portland. Tressa kept the students going non-stop with two packed days. Topics covered included -cooking with spices, working with ingredients you have on hand, making tasty substitutions (GF, DF, SF, etc.), re-working traditional Thanksgiving dishes, cooking with different meat cuts, and fermentation. Oh, and lots of tasting!

Needless to say, students left tired but happy lugging jars of homemade ginger ale and goji berry sauerkraut, lots of new recipes  and increased confidence in their ability to make healthy and tasty foods for all kinds of dietary needs for themselves and future clients. Cooking classes are part of our nutrition program and an incredible hands on experience. Probably the best “lab” class you will ever come across. We will be offering additional cooking classes in 2012 so stay tuned.

The next nutrition class is this weekend (11/12 & 11/13) in Portland, Western Nutrition I. Check out our website for a complete listing of classes in both Boise and Portland.

Check out some pics from the weekend below.

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October 19, 2011

Meet Bari Mandelbaum – New Wellspring Nutrition Instructor!

We feel very fortunate to be able to work with some very talented teachers. One of our newest instructors, Bari Mandelbaum, CHN, CN, has joined us to teach a number of our nutrition classes. Bari is a Board Certified Holistic Nutritionist, Holistic Health Provider, Herbalist, and Somatics Coach. Her areas of expertise include interventions for blood sugar dysregulation, Polycystic Ovarian Syndrome, hormone imbalance, low libido, digestive disorders, and autoimmune disorders.

Bari was in Boise last month and scheduled to be in Portland in November and December to teach two of our Fundamentals of Nutrition classes. There’s still time to register for Fall classes, by the way!

Check out the below Q&A to get a little more insight into Bari, the field of Holistic Nutrition and a true testament of how big an impact diet can have on health.

Welcome, Bari!

Q: How did you end up as a practitioner in the field of nutrition?

A: I ended up a nutritionist the way many folks end up as health care providers – I was sick and looking for answers.  Back in 1998, my health began an alarming downward spiral. I had been a vegetarian, athlete, self-defense instructor and semi-professional dancer in addition to holding down a full-time job doing crisis intervention and volunteering in several organizations.  In other words, very active, very busy, and doing everything I thought was the right thing, health-wise.

As my health got worse and worse, I started going to my medical doctor to try and get answers and relief.  A year into it, I had only a vague almost-diagnoses, was on 9 prescription medications, and needed a cane to get around.  I had to give up all of my non-work activities and was afraid I was going to lose my job, as every passing day seemed to bring more symptoms and less energy.

I was frustrated and frightened, so I began seeking out alternative health modalities. The first thing I tried that made any significant difference was a diet change.  A friend who was in nutrition school at the time suggested I might be sensitive to gluten. So after grumbling some about how silly that sounded, I stopped gluten as an experiment. Lo and behold, a significant chunk of my chronic daily symptoms were gone within a week.  I wasn’t “fixed”, but boy did I feel better.

I was very enthusiastic and very motivated to learn more at that point, not to mention in need of a career change, so I went back to school to study holistic nutrition.  By the end of my first year of nutrition school, I’d successfully taken myself off all but one of my prescription medications.  By the end of my second year, I was mostly off my cane.  I’ve been in practice now since 2001 and while I need to still be mindful of my health and my level of activity, I no longer use any prescription medications and not only walk, but hike, dance, kayak, and teach nutrition classes among other things!

Q: What is it about your practice today that you find most surprising?

A: My clients are constantly surprising me, both in good and bad ways.  Every time I think I’ve seen it all, someone shows up to the clinic doing something so incredibly outrageous with their diet or health, I am astounded that they’re still alive. And every time I start to doubt the effectiveness of nutrition and lifestyle interventions as a healing modality, the incredible healing I get to witness astounds and humbles me.

Q: How did you choose your areas of specialty?

A: When I was a student and just starting to see a few clients for pay, my very first paying client came in with a diagnosis I’d never heard of before: Polycystic Ovarian Syndrome (PCOS). I was nervous to be working with someone with a diagnosis, and grateful that she trusted me even though I was new, so I wanted to “do right” by her. I began furiously researching her condition and discovered that PCOS is, at its heart, insulin resistance.  My research became the basis for my student final paper, and then became a community workshop, then became my first article in a professional nutrition journal.  In studying PCOS, I had the incredible fortune to dive really deeply into researching the role of blood sugar in hormone imbalance in women.

This set me up nicely to understand how to work with other manifestations of blood sugar related disorders, such as Type II Diabetes and Metabolic Syndrome as well as other hormone related dysfunctions, ranging from PMS to Uterine Fibroids to Endometriosis.  Further research showed me the connection between blood sugar, adrenal dysfunction and mood, which led to my work with stress, trauma, Post Traumatic Stress Disorder, anxiety and depression.

Struggling to understand my own health has led me to do quite a bit of research into food allergies/sensitivities (and substitution cooking and baking!), autoimmune disorders, digestive disorders, fatigue, and the incredibly powerful interconnections between the thoughts, emotions, physical body/physical health, and spirit.  All of these have also become areas of expertise for me.

Q: You’ve been working in this field for over a decade. What have been the most exciting changes you’ve seen? 

A: I’ve seen many changes, certainly!  Fats and fat-rich foods such as eggs, butter and coconuts are no longer demonized the way they once were; there is more intelligent conversation happening about the importance of each macronutrient in balance (carbohydrates, proteins and fats: we really do need all three to be healthy); there is far deeper and more compassionate conversation happening about weight, weight management, the role of obesity in disease states, and the physical AND emotional harm that dieting can cause.

Q: What have been the biggest disappointments?

A: Less encouraging has been the vicious legal fights that have cropped up over the years that threaten to take away our right to practice holistic nutrition.  I was horrified to find out that one of my nutrition mentors Liz Lipski, PhD, CCN was barred from practicing nutrition counseling in her home State of North Carolina.  Legislation was recently passed there limiting who is allowed to practice nutrition counseling to exclusively A.D.A. registered dietitians.  It doesn’t matter that Liz has a PhD, has written numerous books and articles, and has taught nutrition courses in medical schools; she does not have a basic R.D. license and is therefore barred from practicing.

Q: If you could give any advice to someone wanting to enter this field, what would it be?

A: This is such an incredibly rich field.  Every day there is new information, new techniques, new products, new recipes, new conditions to research, new books to read, new controversies or challenges to learn about and explore.  If you are considering becoming a holistic nutritionist, begin by researching the laws in your state, to make sure you can legally practice where you’d like to be living.  Get excited about the information – you are your own first client!

Those of us in the field MUST practice what we preach if our clients are going to trust us enough to try our recommendations.  Try the foods, herbs, products, or lifestyle changes you are recommending before recommending them; see what works, troubleshoot to see where the problems may lie in the implementation.

Be passionate about what you are doing.  I have been a holistic nutritionist for over ten years.  I look forward to going to work and I truly love what I do.  I practice what I preach consistently and joyfully, because I really believe that these techniques work.  And I am a testament to the effectiveness of healthy diet and lifestyle interventions – with every passing year, my health gets better, my body gets stronger.

The best advice I can give to someone entering any field is this: do what you love. I love nutrition and wellness, I love being engaged in people’s healing journeys, supporting folks through their challenges and cheering with them through their successes.  If that sounds interesting and exciting to you, you’ve come to the right field!

Bari received her Bachelor’s degree with Honors from Stanford University and her four levels of nutrition credentials—Nutrition Consultant, Nutrition Educator, Diet Counselor, and Nutrition Instructor—from Bauman College.  Bari has been working in the field of holistic health and wellness since 2001.

August 2, 2011

Daily Dose I – This Weekend in Boise w/ New Instructor, Jessie Hensley, MS, RD

Anyone taking either the Amma Bodywork Therapy Program or the Wholistic Nutrition Program (WNP) is familiar with Daily Dose classes. Where else can you learn about uses, sources, safety, etc., for vitamins and minerals alongside French Green Clay, Castor Oil Packs and Nettle Tea? This is definitely a unique class packed full of ever evolving information relevant to the holistic healthcare practitioner, nutrition professional or anyone interested in learning more about healthy living. It’s a little different every time and definitely worth repeating!

We are very excited to be offering Daily Dose I this weekend, August 6th & 7th, 9:00-5:30 both days, with one of our new WNP instructors, Jessie Hensley, MS, RD. To give you a feel for Jessie and her approach to nutrition and the upcoming class in particular, we’ve included a recent Q&A with her from our Summer Newsletter. Check it out and if you are interested in taking the class, call the school office to register at 208.388.0206. There are still a couple of spots available. The price of the workshop is $275, but for alumni re-taking it again it’s 50% off!

 

More about Jessie!

Jessie Hensley, a Wellspring Wholistic Nutrition Program Instructor, is dedicated to helping others by exposing them to wholistic health knowledge. She earned her Masters of Science in Nutrition at Bastyr University. Following graduation, she interned at hospitals and became a Registered Dietitian. Currently, Jessie consults with nutrition clients, writes nutrition-related articles, and teaches health topics for Art Institute of Seattle, University of Phoenix, and the YMCA. Jessie will be teaching Daily Dose I in Boise August 6th & 7th.

Q: When did you know this was the path your life would take?
A: I had become increasingly interested in nutrition after years of eating poorly and not feeling very good in my adult life. When it finally became apparent to me that nutrition was such a basic foundation of health, I decided to go to graduate school to study it.

Q: Where are you presently practicing?
A: I am starting my own practice in Seattle this summer, but it doesn’t have a name yet! I’d love to hear some suggestions! I am thinking of something along the lines of “real solutions for regular people.”

Q: How do you challenge yourself to keep up with new knowledge in the field?
A: That is always a challenge, especially in the nutrition field, in which opinions are constantly changing, the media picks and chooses the issues, and new scientific discoveries are constantly being made. To keep up, I read a lot, but I stay grounded by remembering the principles behind traditional nutrition, which don’t really change.

Q: What’s the biggest impact your practice has had on your life?
A: Practicing nutrition has resulted in better health for myself and those I’ve shared my knowledge with.

Q: How did you begin teaching?
A: My first teaching experience was in Japan, teaching conversational English to children and adults. After that, I volunteered as a community nutrition educator during grad school, which was a lot of fun. I also volunteered as a teacher in Ghana. Since then I’ve been teaching undergraduates.

Q: What’s your educational background?
A: My MS in Nutrition was earned from Bastyr University. Upon graduating, I went through a 9-month dietetic internship, to become a Registered Dietitian. During the internship, I worked at hospitals, long-term care facilities, school districts, and community nutrition programs. My BA is in Liberal Arts & Sciences, from Virginia Tech, with concentrations in biology, chemistry, history and journalism.

Q: How does teaching affect your practice and inner life?
A: There’s a saying that you haven’t really learned a subject until you’ve taught it. I think this is very true. I feel that, by teaching nutrition, I can better explain it to my clients. It makes me confident that I know it, inside and out.

Q: How did your life before becoming a teacher prepare to take on the role of teacher?
A: I used to be a pretty shy person, and would never have imagined myself standing in front of a class by choice. I think writing, first for my college newspaper, and then as a freelance writer, helped to bring me out of my shell, as well as giving me experience in clearly communicating ideas to an audience. Moving around a lot and traveling have also helped me become a more social and outgoing person. Both of my parents were teachers at some point, as well, so maybe it’s in the genes.

May 19, 2011

A Weekend of Whole Foods Cooking

“Nothing is more intimate than our relationship with food.” Tressa Yellig

Have you ever wondered what a lab class for a nutrition program looked like? A really busy kitchen, that’s what!  We recently held our Whole Foods Cooking class weekend in Boise with chef and instructor, Tressa Yellig, owner of  Portland’s Salt, Fire & Time.

Students were given countless invaluable tips on the properties, uses and preparation of a wide variety of traditional foods. In addition there was plenty of dedicated time for students to practice and apply their cooking skills in preparation of a series of incredible menus. Check out the slideshow at the end of the post for more pics from the weekend. Not only did students learn a lot through the hands on experience, they also experienced firsthand the incredible sense of community through preparing and sharing delicious meals together.

The menus took advantage of spring with a bounty of fresh veggies, including a warm pinto bean salad with arugula, a cured kale salad and fresh strawberries and walnut cream. Here’s a recipe on the latter, courtesy of Tressa, to whet your appetite.

Walnut Whipped Cream & Strawberries

 Ingredients:

  • 3 cups walnuts, soaked overnight
  • 3 Tbs. coconut oil
  • ½ tsp. vanilla extract
  • ¼ cup maple syrup
  • 1 basket of strawberries

Preparation:

  1. Add walnuts, coconut oil, vanilla and maple to blender and begin on low speed.
  2. Gradually add water until processes smoothly
  3. Remove to a bowl and allow to chill thoroughly (about 30 minutes)
  4. Serve with strawberries

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May 12, 2011

The Preservation of the Field of (Holistic) Nutrition

The last few weeks have been jam-packed with travel, conferences and classes. At the end of April I attended the yearly conference of the National Association of Nutrition Professionals in San Francisco. Outside of the various nutritional educational tracks the buzz was all about proposed legislation in CA and several other states pertaining to the field of nutrition. Very serious stuff for those of us who incorporate any form of nutritional therapy into a professional practice.

While the proposed bill (CA AB575) in California was pulled last week there are still several others pending. This isn’t something that is going to go away. The Alliance for Natural Health has a really great summary of what’s happening in the industry, collectively and by state. The bottom line is that anyone who wants to retain the right to choose the type of nutrition professional they can access and anyone who wants to continue to practice in this field needs to pay attention to what is happening today in our industry.  

For me it was a definite reminder as an educator,  practitioner and consumer of the benefits of (holistic) nutrition that it is incumbent upon me to be involved outside of the comforts of my own office. Don’t think this doesn’t really impact you.  Ask Liz Lipski, PhD, CCN, CHN. On April 20, 2011, the North Carolina Board of Dietetics/Nutrition denied Liz Lipski, PhD, CCN, CHN the right to practice as a nutritionist in North Carolina. Liz has been a practitioner for over 20 years. Unthinkable!

So, I challenge students, practitioners and consumers of nutrition related fields outside of the narrowly defined area of dietetics to become champions. Be involved, stay informed and actively preserve the bounty of  this incredibly rich and diverse field. As for the “how” join your local nutritionist group(s), build credibility through national membership, board certification, etc. and stay apprised of the latest legislative and industry news. Make sure you are well versed in your respective scope of practice and understand the respective licensing requirements and corresponding practice verbiage in your state for dietitians and nutritionists.

In Boise, we will be hosting an evening event on Friday, June 3rd from 5:30-7:30PM with our current nutrition students and alumni. The event will be a round table discussion focused on the field of holistic nutrition including updates on legislation, opportunities, etc. I strongly encourage our WNP alumni to attend.

Rachael Myles, CHN, CMT


March 21, 2011

Survival Skills for the Modern Day Wholistic Warrior – It’s Not Just About the Food!

In the wake of so much recent tragedy and global uncertainty, one of The Wellspring School Directors, Rylen Feeney, shares her views on maintaining positivism, forward movement and authenticity for the individual as well as collective consciousness. She provides some real-time wholistic advice on staying healthy as well as a call to action for all of us to recognize our unique responsibility and power in facilitating healing on a global scale.

 

Part I of a 3-part series – Contributed by Rylen Feeney

 

The world is and always has been full of uncertainty and there are times when we become acutely aware of this truth. This is one of those times, in the wake of the tragedy of the earthquake, the subsequent tsunami off Japan and standing at the precipice of another war in the Middle East. It was profound to lose the countless souls to the hunger of that fateful wave. It is a greater tragedy to think of the losses that will be suffered by the many more annihilated in war or those who may die or fall ill due to nuclear fall out. We all suffer as a result of our continued arrogance.

How do we go on living our daily ‘little’ lives? How do we contribute? How do we react to such a set of circumstances? These are the questions I am sure many of us are pondering right now. Getting caught up in fear is not only counterproductive but also dangerous. Nations ruled by fear historically perform heinous acts. It is incumbent upon us all to come together and act not out of fear but with a level of intention and authenticity needed to heal ourselves as well as our planet.

Ironically it is in these troubled times that I am even more cognizant of our oneness and that we, the global we, are all in this together. We are often reminded of our powerlessness when faced with overwhelming forces of nature. When this is compounded by the fallibility of man-made systems, such as nuclear power, the challenges can seem insurmountable. The claim has been that nuclear power is safe and efficient –when it works. However, when something goes wrong, the potential devastation is incomprehensible. Instead of allowing fear to drive our actions and reactions, we have the power to transform this into something positive vis-à-vis the evolution of our collective consciousness. Transformation in general is often uncomfortable, but always the necessary ingredient for real change.

So what is the Wholistic Warrior to do?

1. Meditate daily. It is the best and surest way to evolve.

2. Stay calm, stay aware and focus on doing the right thing. As individuals we may be overwhelmed by the current state of affairs in the world and feel cynical or insignificant. However, we can harness our minds to be part of a larger collective. Alone we are small but united and together we are awesome. Taking the lead from a fellow practitioner, Mary, I have begun giving a mere 5 – 15 minutes a day at 1pm PST to breathe, focus light and strength to those everywhere who are suffering and literally hold space for those who can’t right now.

Collective consciousness can make a difference! Please consider joining me.

3. Get Strong. Eat well, feed your glands, bones, blood and qi with healthy nutrient-dense, clean food. Our physical strength and health is as important and worthy as any other cause. It gives us endurance, clearer minds and makes us less vulnerable to toxins.

Although we are not currently in danger of being exposed to the level of radiation poisoning that our Japanese brothers and sisters are – there will be some level of exposure here in the states. Friday, March 18th the first trace levels of iodine-131 and cesium-137 were measured and detected in Sacramento, California. (NYTimes 3/18/11).

I am grateful that the heroic efforts to prevent full-scale meltdowns of the six nuclear plants in Japan have been successful to date. Regardless, it is important to nourish yourself in ways that are helpful and will minimize the impact of any toxins you may be exposed to from this incident or from today’s life in general. More on that in the next post.

Blessings to all,
Rylen

October 21, 2010

The Benefits of Fermented Foods

 

The Wellspring School for Healing Arts Wholistic Nutrition program students (group 2) recently hosted a free  community event in Boise. The focus of the event was health and wellness through nutrition and had great  information tables replete with recipes, samples and demonstrations.  One topic from the evening was the  table highlighting the benefits of fermentation, including a hands-on demonstration for making your own  sauerkraut. Some highlights below from students, Demetria Ramakers and Patricia Young who provided  samples and recipes to very willing and interested attendees. Way to go students!

 

PROCESS

Fermentation is produced through the breakdown of carbohydrates and proteins by microorganisms such as bacteria, yeasts and molds.  Fermentation enhances the micronutrient profile of several foods. Virtually every food with a complex or simple sugar content can be successfully fermented.

HEALTH BENEFITS

These foods are so beneficial to overall health that it is recommended to consume some sort of fermented food everyday for overall wellbeing.  Here are many of the overall nutritional benefits of fermented food:

  • Contains probiotics, the “good” bacteria that our body is absolutely dependent on for availability, digestibility and assimilation of nutrients in our body.
  • Aiding digestion
  • Supporting immune function that fight harmful bacteria and even cancer cells.
  • Fruits, legumes and grains, vegetables subjected to fermentation also see increases in both their macro- and micronutrient profiles.
  • The fermentation process of grains decreases the activity of phytic acid content naturally present in grains.  Phytic acid is an antinutrient that binds up minerals, preventing full absorption of minerals in the gut.  Since souring grains reduces the phytic acid content, the fermentation process actually enables your body to absorb more minerals from the grain than you would be able to otherwise absorb.

FERMENTED FOODS

There are a variety of good fermented foods available to supplement our daily diet.  Do your research on what brands support the lacto-fermentation process.  And better yet make your own fermented foods at home, it’s inexpensive and is very easy to do yourself.  There are many cookbooks and websites to find easy recipes for at home fermentation.  Here is a small list of the many fermented foods that are easily available at your own health food store:

  • Miso – a fermented soybean paste that can easily be added to soups, dips, or any savory recipe.
  • Sauerkraut – shredded cabbage that has been fermented.  Taking just a couple of tablespoons a day has great health benefits.  Add as a condiment to meals.
  • Soy Sauce (or tamari, wheat free soy sauce) – a fermented soybean condiment that is easily added to recipes.
  • Kefir – a fermented food that starts from milk. Can be used much the same way as yogurt.
  • Tempeh – fermented whole soybeans, softened and soaked.  Can be added to stir-fry dishes or used as a meat substitute.  It best served cooked and seasoned.
  • Kombucha – a fermented tea that can be used as a beverage a couple of times during the week.

October 13, 2010

What Do Sea Vegetables and a WSHA Wholistic Nutrition Instructor Have in Common?

 

 

Sea vegetables are a wonderful source of nutrients and something we definitely recommend be a part of your daily diet. Now when most of you think of sea veggies, you probably think of visiting the beach and tiptoeing over the “slimy” green and brown stuff that washes up on shore. Well, there’s way more to sea vegetables than that!  Did you know that there are more than 15,000 varieties out there, and that sea vegetables are high in iron, calcium, iodine, Vitamins A, B12, C, and other nutrients? Not to mention they are great with beans, grains, salads, soups, and yes, even desserts!

Sea vegetables are near and dear to one of our Wholistic Nutrition Program instructors, Jennifer Adler, M.S., C.N. She hosts yearly harvesting trips to collect; you guessed it, sea vegetables!!! Jennifer recently provided us with an update we thought we’d share since it was so cool.

“I am so excited to share “Miracle Lettuce of the Sea,” a new Kashi video (featuring yours truly) that just went live on the Kashi site. Each summer I teach seaweed harvesting/cooking workshops on Lopez Island, and this year Kashi captured it on film! As many of you know, I am quite passionate about seaweed, and teaching folks how to sustainably harvest and cook with it is one of the best parts of my summer. I hope that you have as much fun watching this video as we did making it.” (Make sure to check out Jennifer’s video!)

For those of you in Boise, the current group of nutrition students are hosting a free community event this Friday, October 15th, from 5:30-8:00PM (RSVP, please!). And guess what? There is an information table on…SEAWEED!

 

 

 

October 6, 2010

Busy Fall at The Wellspring School!

Programs, Public Classes, Workshops, Events, Clinic and more!

Fall is always a busy and productive time for most of us. This is no exception at The Wellspring School. Amidst the buzz of new classes and events, we are also working on a new logo and hope to have that out in the next few weeks. We can’t wait to share our new look, which includes a new website, with you!

On the class front, we kicked off October with a weekend workshop with 13 attendees in Portland, Food in the Treatment of Disharmony, taught by Rylen Feeney, Dipl. CH & ABT (NCCAOM). We are working on all to final details to launch our first Wholistic Nutrition Program in Portland as well, so stay tuned!

In Boise, we are busier than ever. We kicked off our third Wholistic Nutrition Certification Program in September.  The second program group is hosting a free community event on Friday, October 15th from 5:30-8:00PM. The soon-to-be-graduating class also clinic openings in October and November. Check out our events page for more details on all these.

We are definitely all about movement around here. Our weekly Saturday morning Tai Chi class (8:30-9:30) will run through the month of October.On Sunday, October 10th from 10AM-5PM, Nedda Jastremsky is teaching a 1000 Hands Buddha Qigong workshop. On Friday, November 12th we will begin a new weekly Qigong class, Return to Kidney, from 4:30-5:30.

Whether you are curious about Wholistic Nutrition or Amma, want to investigate a new career, are looking for a CEU source, or you just want to take a couple of classes for your own enjoyment, we think we have a little something for everyone here. Come visit us or call us for more information!

September 24, 2010

What’s Happening in Boise? The Next Wholistic Nutrition Program!

Wholistic Nutrition Program – Introduction to Traditional Chinese Medicine
The Wellspring School for Healing Arts – Boise
(Saturday & Sunday, Sept. 25th & 25th)

  • Are you on the fence about whether a career as a wholistic nutritionist is for you?
  • Do you want to learn more about embracing whole foods nutrition as a lifestyle for you and your family?
  • Does the idea of blending the tenets of Traditional Chinese Medicine and whole foods wisdom sound intriquing?

If you answered yes to any of the above, then head down to The Wellspring School in Boise this weekend, where the next Wholistic Nutrition Program begins with the first class, Introduction to Traditional Chinese Medicine. Register for the program or sign up for classes based on your individual areas of interest. Whether you are looking for a new career path, a means to enhance an existing practice or just a healthier way of living, this 280-hour program is for you. Meeting only once a month for 22 months, it fits well with any busy lifestyle. Call or come down to the school today for more info! 208-388-0206


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