Food In-Person: Inflammation

Cooking to Nourish: Quell Inflammation
One In-Person Session
Sat., Feb. 22, 2025, 1-3:30 pm MT

Inflammation is a well-documented underlying hallmark of chronic diseases. But what causes that inflammation? Experts say diet is a primary contributor—both what we eat and what we don’t. The good news is you can learn how to adjust your diet to control inflammation. In this 2-part class, nutrition expert Dianne Koehler and Chef Maddie LeBrun empower you to make food choices that reduce inflammation and support your overall long-term wellness goals.

Part one is a 30-minute session that covers the top five nutrients that quell inflammation. Discover the roles these nutrients play, the inflammatory effects that result from deficiency and the best ways to achieve optimal levels in your life on a regular basis.

And in part two, a 2-hour hands-on cooking class, you get to use what you’ve learned in part one. Here chef LeBrun guides you through the process of preparing and cooking a gluten- and dairy-free meal centered on nutrient density that includes a main dish of high-quality protein, paired with a variety of plant-based sides. Expect a colorful, satisfying and sensory experience!

Come away feeling inspired to expand your culinary horizons so you can improve your health. Class is held at the Nutrition Therapy Institute in Arvada, Colorado. Seating is limited, so register early!

Dianne Koehler is a 2007 graduate of the Nutrition Therapy Institute (NTI) who has since become a teacher and community speaker. She has continued her education through additional training in holistic health, high-level wellness, herbal therapeutics, functional blood chemistry analysis and endocrinology. She has been an instructor at NTI for more than 10 years, and became academic dean in 2017 and director of NTI in 2019.

Maddie LeBrun is a former registered nurse with a passion for preventative medicine and wellness. In 2022, she graduated from both NTI’s Nutrition Therapy Master program and Natural Food Chef program. She leads workshops teaching people how to cook to support their health and is an assistant instructor in the Natural Food Chef program at NTI.