All Products - The Natural Cook

301 - Living Foods Cuisine

Discover the vibrant world of raw, enzyme-rich cuisine. Learn sprouting, fermenting, and creative no-heat techniques that preserve nutrients and awaken flavor—transforming fresh, living ingredients into nourishing gourmet dishes.

302 - Improvising Desserts

Course • 53 lessons

In this topic, we explore creating desserts like cookies, cakes, and custards. By studying ingredients, form, and techniques, students will craft whole, nutritious desserts. We also cover gluten-free options and essential dessert forms.

303 - Natural Bread

Course • 39 lessons

This topic explores four dough styles—sprouted grain, sourdough, yeast, and natural rise—shaped into breads, crackers, and rolls. It covers the differences between bread and dish grains, their preparation, and advanced spreads and sauces.

304 - Recipe Translation of World Cuisine

Course • 96 lessons

This course bridges your training with classic dishes, transforming them into plant-based, whole-food creations while preserving their authentic flavors. You'll gain the confidence to translate and reinvent global cuisines intuitively.r

The Natural Cook® Collective Forum

Community • 31 members

As a central feature of The Natural Cook® Training, the Collective Forum is your space to communicate, connect, and grow with fellow students and instructors. Here, you can ask questions, exchange insights, and stay updated on events and more.