Cooking Class - Group Consultation/Q&A/discussion session

Next session:

Cooking Class: May 5th, 4 pm - 5:30 pm EDT

Group Consultation/Q&A/Discussion Session: May 19th, 4 pm - 5:30 pm EDT

Live on ZOOM - All sessions are recorded for your convenience.

Menu: Cooking Class May 5th*:

• 5 Flavors Asian Coleslaw: sweet, bitter, salty, sour, pungent

• Walnut Raspberry Vinaigrette

• Creamy Cauliflower Soup

• Quick Red Onion Pickles
*subject to change


Menu Highlight

Cooking Class Spotlight: Five Flavors, Five Elements: Seasonal Harmony in Every Bite

This menu is designed to activate all five flavors—sweet, bitter, sour, pungent, and salty—creating balance across the organ systems in Traditional Chinese Medicine.

5-Flavors Asian Coleslaw with Walnut Raspberry Vinaigrette

TCM Perspective:

  • Supports the Liver (Wood/Tree element) through mild sour (raspberry, vinegar) and bitter (radicchio, arugula) flavors—helping smooth Qi and ease tension. The bitter components also strengthen the Heart function (Fire element).

  • Pungent elements (scallions, mustard/ginger) gently circulate Qi, reducing stagnation often felt in spring (Lung/Metal element).

  • Naturally sweet flavor is stabilizing Soil element (Stomach) and muscles.

  • Light blanching makes raw vegetables more Spleen-friendly, protecting digestion while preserving vitality.

Nutritional Highlights:

  • Rich in fiber, phytonutrients, and antioxidants from diverse vegetables.

  • Walnuts provide omega-3 fatty acids for brain and heart health.

  • Fermented elements (miso, ume) contribute to gut microbiome support.

Cauliflower Soup with Quick Pickled Red Onions

TCM Perspective:

  • Cauliflower and onion support the Lung and Spleen, helping transform phlegm and strengthen digestion.

  • Warm, cooked preparation builds Qi (energy) and fluids, especially helpful for those feeling depleted or sensitive.

  • Pickled onions add sour + pungent notes to awaken digestion and move stagnation.

Nutritional Highlights:

  • Cauliflower is high in sulfur compounds, and anti-inflammatory nutrients.

  • Light, creamy texture (with plant milk) offers comfort without heaviness.

  • Pickled onions stimulate digestive enzymes and add natural probiotic qualities.

✨ Why This Menu Matters

This meal is delicious—as well as functional food as medicine:

  • Balances all five elements

  • Supports seasonal transition (especially spring/Liver time)

  • Combines warming preparation with fresh vitality

  • Enhances digestion, circulation, and overall resilience

What do other people say?

"Thank you for your inspiration. I enjoyed the cooking demonstration and was really pleased to hear your comments on solar system temperature increase and networks and the solar ray feed at the moment. Really brilliant." M.M.

“Easy recipes you can’t wait to taste!” R. W.

“Bettina’s online group consultations are a generous helping of her vast knowledge and intuitive experience of natural healing modalities for your own personal renewal.” R. W.

"Comfortable, informative and a sense of community found on zoom during questions and answers with Bettina Zumdick!" W.S.

Monthly Self Investment: $70 - sliding scale fee available

Self invest in your health and stay committed to your authenticity and goals by joining the monthly sessions.

  • Rejuvenate and learn how to achieve longevity amidst this changing landscape of our world.

  • Do you suddenly find yourself with unusual symptoms and you don’t know what to do?

  • Stay centered or become centered in your own inner axis.

  • Deepen your knowledge and understanding of foods, home remedies, alternative approaches to wellbeing and more.

  • Feel supported by a community with like-hearted people.

INCLUDED:

  • 90-minute Cooking Classes scheduled once a month on Tuesdays at 4 pm Eastern Time.
    Next dates: Cooking Classes: 5/5 - 6/2 - 7/7 8/4/2026 *subject to change

  • 90 - 120-minute Group Consultations/Question & Answer sessions scheduled once a month on Tuesdays at 4 pm Eastern Time
    Next dates: Group Consultation/Q & A sessions: 5/19 - 6/16 - 7/21 - 8/18/2026 *subject to change

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All sessions are recorded for your convenience.

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The group consultations/discussion sessions are held in a private session.

Culinary Medicine Cooking Class - Group Consultation/Q&A/discussion session

$70.00