Anti-Inflammatory Foods and Diets

In our third class in the series "Food is Medicine," An overview of the inflammatory process, and it’s impact on our general health.
We will discuss the benefits of foods that lower inflammation and enjoy a tasty meal full of anti-oxidants, polyphenols, Omega-3 fatty acids and curcumin.

We will have a complimentary showing of Fat, Sick and Nearly Dead from our "Coda Kitchen Nutrition Library" in the lobby during class if you have children or guests that would like to learn about health through nutrition.

Instructor - Christine Ruch

Christine began her lifelong passion for the kitchen during childhood. From restaurant management, to chef instructor for Bauman College, to chef for the Growe Foundation, Christine is a holistic, healing-food chef who specializes in teaching whole food nutrition and food allergy awareness. Her signature combines high flavor with high-quality, local, organic, seasonal, nourishing ingredients.

Christine has always been employed in some culinary capacity and she has been dedicated to teaching culinary technique for the last 10 years. Six years ago she was diagnosed with Celiac disease along with various other food allergies and intolerances.  With this new awareness about her health she set about learning how to make these new foods so flavorful that people wouldn’t notice they were eating allergen-free foods. From there, she took her knowledge and skill into culinary classrooms and people’s homes who were looking for similar education.

Currently, she is a faculty chef instructor for the Boulder, CO campus of Bauman College of Holistic Nutrition and Culinary Arts where she teaches 20 classes. She is also the chef for the Growe Foundation, a garden to table program implemented in the Boulder Valley School District.She developed the cooking curriculum for the Wellness Program at Creekside Elementary School that teaches children to connect what grows in the earth with the food on their plate. She teaches hands-on cooking to 20-40 children at a time, from Kindergarten to 5th grade, with an emphasis on learning to cook healthy, nourishing, simple food.  In addition, she is on staff as a consultant and therapeutic chef for 2 Dieticians and a Naturopathic office in Boulder.

If Christine is not in the classroom, it is likely she is in someone’s kitchen teaching them the benefits of delicious whole food cooking, and how best to nourish our bodies.