Food sensitivities and intolerances

• Presentation materials
• Drinks and light refreshments
• Time-saving tips
• Opportunity to taste new recipes and some of the shop bought free-from products
• The chance to interact with highly experienced home cook and nutritional therapist
• An opportunity to network and make contact with others interested in this topic

Belinda Blake is an experienced nutritional therapist and lecturer with a passion for food and a creative approach to teaching. She has long been fascinated by the traditions behind the use of foods for healing and so her workshops not only embrace the science that helps us to understand their properties, but also their rich anecdotal histories.

The day will include short talks from Belinda interspersed with practical food preparation demonstrations, discussions and real life examples. This is not a cooking day, but you will taste-test many of the foods and products.

Space is limited to 26 participants. You will be provided with handouts, recipes and references/ a bibliography.

Materials will be provided electronically approximately two weeks before the course. In order to reduce our global footprint, hard copies of materials will not be provided on the day. Delegates are welcome to bring the materials on electronic devices; print and bring the materials or take notes and refer to the electronic versions at a later date. If you book less than 14 working days before the course you may have to wait a few days to receive the link to materials. If you book less than 5 working days before the course or on the day, we cannot guarantee that you will receive the link until after the course.