Real Food for Life

Sandra Penny:

It was a pleasure for me to participate in this on-line course. I found the informal co-host conversational style of the presentations kept everything interesting and flowing, and the time just flew. sometimes there was so much material I wanted to remember that I certainly would have welcomed even more summaries of content to reinforce my learning.
The homework suceeded in getting me involved with the new information and I particularly liked the Food & Activity Logs and the analysis was very revealing. It felt like the intention-setting allowed the content to be individualized and the flexible and gentle approach that you encouraged kept change manageable.
I liked the variety of homework and would never have thought you could include some on-line “food preparation”….. a real cooking class in cyberspace.

I was at a very “teachable” point for this course so gobbled everything up, and will keep working with the principles I learned. I have enjoyed so many wonderful new tastes and have become quite creative with both buying and creating with what I then find in the frig and kitchen. I am using many more herbs and spices and we are buying organic about 60% of the time. The produce is great here in Arizona as we are very near the Mexican border. I only had that one “iffy” experience with an organic cucumber. I am certainly including many more good fats in our diet as well.

I have no real suggestions other than more summaries of weekly material so rather than focusing on taking notes so as to not miss anything I could participate more while on line. One hour worked well for me and I had no difficulty calling into the conference. Many thanks to both Randy & Diana for an interesting and stimulating course, and I will await your posting of the cookbook being available. Namaste!