Alli Godbold
Nutritional Therapist

Cookery Workshops

For the last few years Alli has been holding ‘Cooking for Health’ cookery workshops.

During a workshop clients learn to cook healthy food, which is both delicious and easy to prepare. Alli uses a variety of whole, fresh, unprocessed foods for maximum nutrient content and taste.

Each night there is a theme such as Thai or Indian style cooking. Evenings can be customized to your cookery needs.

The workshops are relaxed and informal, places are limited to six so that everyone has plenty of opportunity to ask questions. For those who wish to join in there is plenty of peeling, chopping and mixing, and of course there is delicious food to sample throughout.

Workshops are currently held on Wednesday evenings from 7.00pm, although day time workshops can be arranged.


"Thanks so much for a lovely evening. Everyone really enjoyed it. Don't think I have ever slept so comfortably after an Indian meal!!" Helen Langley, Baby massage therapist.

"... a big thank you for providing myself and my mum with such an enjoyable and interesting day ... I promise that we shall make all the dishes!" Heather

"Thank you for such a wonderful, healthy and inspiring cooking session last Thursday. The format is perfect - relaxed and open and friendly and a real change from stuffy cooking! I've already made a quinoa salad to great success and can't wait to make the chicken soup ..." Leila




Next Workshops:

Wednesday 15th Sept - Healthy Fast Food 7.00pm - 10.00pm
Wednesday 22nd Sept - Moroccan feast 7.00pm - 10.00pm





Cost

The cost of a workshop is £60.00 (or 2 places £100.00) this includes food and drink and an information pack.

Booking


To book your place: please click here

InSpa Retreats

Alli frequently goes on retreats with In:Spa Retreats : a company that specialises in taking guests to wonderfully luxurious hotels for a week of healthy eating, fitness and yoga.

During the week Alli provides each guest with a one-to-one nutrition consultation as well as giving a nutrition talk and co-hosting a cookery demonstration with one of in:spa’s top chefs.

Quinoa and Broad Bean Tabbouli

3 pints of stock – I use Marigold Bouillon for a quick stock
2 chicken breasts, cut into thin slices
1 tabsp of liquid aminos or tamari soy sauce
half teaspoon black peppercorns
fresh ginger pieces, thinly sliced
handful of mushrooms, sliced
2 carrots cut into thin batons
1 courgette, sliced
1 packet rice noodles
handful of spinach
2 spring onions cut into small rounds
2 tsp of sesame seeds
handful of coriander leaves

Bring the stock to the boil in a large saucepan and add the soy sauce/liquid aminos, black peppercorns and ginger. Cover and simmer for approx 5 minutes.

Add the chicken slices and simmer for a further 2 minutes. Add the mushrooms, carrots and courgette slices and simmer for a couple more minutes until the chicken is tender. Add the rice noodles and just before they are cooked add the spinach.

Serve in bowls (discarding ginger pieces and peppercorns) and sprinkle with the spring onions, sesame seeds and coriander leaves.