Any doubts? Contact me


    ANY DOUBTS?

    Contact me


    LEVEL I

    11th EDITION

    Healthy cooking  & nutrition course

    «…Vegan, vegetarian, organic & gluten free cuisine….»

    LEVEL I

    11ª EDITION

    Healthy cooking  & nutrition course

    «…Vegan, vegetarian, organic & gluten free cuisine….»

    ENROLLE NOW!

    Advanced cooking course in Madrid

    ONLINE OR IN-PERSON COURSES

    At the moment our courses are available in Spanish, hopefully our english version will be soon ready

    GO TO SPANISH VERSION ONLINE COURSE HERE

     

    Biococina Academy “The Sense of Taste” offers a new model for organic healthy cuisine education, linked to new gastronomic trends and ethically committed.

    We have developed a creative, fresh, conscious, sustainable, original and exquisite eating concept. 

    The practice of Biocuisine and incorporating a healthy lifestyle nurtures the four aspects of human health: the physical, mental, emotional and spiritual level. In this sense, my Transcreative Method allows us to rediscover who we are, by activating creative learning processes that help refine our listening skills and enhance self-awareness. 

    Food is the creative material that builds and transforms our body. It provides solutions and tools to improve health problems, reduce weight and regain balance.

    ENROLLE NOW!

    MONTHLY PAYMENTS WITHOUT INTEREST.

    SUBSCRIBE AND RECEIVE UPDATED NEWS FROM OUR COURSES IN ENGLISH

    Information and schedule

    IN-PERSON COURSE

     

    • Starts: 20th November 2021
    • Ends: 25th June 2022
    • The classes are held one Saturday per month from 10 a.m. to 7:30 p.m.
    • The course is divided into nine intensive training seminars of 10 hours each. 
    • Each seminar combines theoretical nutrition and health training, with participatory hands on cooking sessions. 
    • In each class we make 4 to 6 recipes that are sent by email after each class.
    • By the end of the course you will be on the path to personal growth and you will be able to develop your own meal, cooking and health plan with excellent results.
    • Includes eBook summary of each seminar, it will be sent by email after each class.
    • Includes all cooking equipment and ingredients.
    • Tea and water is available all day, breakfast and lunch is made with organic and top quality ingredients.
    • A certificate of attendance will be given at the end of the course.

     

    • Students have 5% discount coupons on recommended toxic-free kitchenware.
    • -10% discount on the purchase of one VA design product.
    • -10% discount on 3 monographic courses.
    Who is this course for?
    This course is for you if:

    You are interested in healthy cooking and you want to change your diet,  introducing new healthy eating habits.

    If you want to live a transforming experience that changes the way you understand food.

    You are a food professional, coach, nutritionist or therapist and you want to explore new approaches and career opportunities.

    If  you wish to understand the relationship between health, food & creativity; and learn new organic plant based cooking techniques.

    What do you get from the course?
    • You will develop an awareness of how food industry works and its strategies.
    • An understanding of the context of food at a social, cultural, economic and therapeutic level.
    • A higher level of consciousness and control over eating habits.
    • Learn to value agroecology, seasonal and local food systems
    • A knowledge on how to read the labeling of processed foods.
    • The key to introducing real food in your diet & eliminating toxic products.
    • The benefits of practicing a hypotoxic diet.
    • The ability to identify your beliefs and emotional attachments to certain foods and habits.
    • To cook with present-moment awareness.
    • Learn to prepare rich, balanced and easy recipes.
    • Learn to personalize your diet according to your needs.
    • Enjoying and appreciating the benefits, properties and uses of foods with high nutritional value.
    • Integrate in a holistic way the different trends in healthy eating.
    • The gourmetization of healthy cooking in order to make it more attractive, tasty and enjoyable.
    • Reinvent yourself through healthy eating & learn how to take care of yourself on a physical, emotional, mental and spiritual level.
    Teachers & Collaborations
    Vanessa Losada: 

    Director and teacher of the Biocuisine Academy “The Sense of Taste” since 2010.

    Since then, she has devoted to plant based culinary research and its relation to creativity. As a result, in recent years she has developed the Transcreative Method as a tool for personal transformation.

    Naturopathic & holistic nutrition specialist, health coach and culinary stylist.  .

    She has been promoter, creative, stylist and eco-chef of Menúdavida Organic Catering. At the moment, she works as a food designer & healthy gastronomic consultant for reknown companies and brands: Culinary Institute Barcelona, Iberdrola, Asociación Vida Sana, Bankinter, Barceló Hotel Group, Hotel Urban Madrid, Adolfo Dominguez, Hand Made Beauty, El Granero Integral, Ecocesta among others ...

    She has a Bachelor of Fine Arts and a degree in Holistic Nutrition, Naturopathy and Phytotherapy.

     

    COLLABORATORS

    Some of our collaborators may vary from year to year.

     

    Laia Torres Feliu:

    Laia Gómez Carreras has a degree in Traditional Chinese Medicine, Osteopathy, Seawater Therapy and Hado instructor. 
    Director of Sea Energy Ibiza, a therapeutic center attached to Ibiza and Formentera Agua de Mar. She combines study, research and applications of seawater therapy with Integrative Chinese medicine.

    Daniel Nuñez Fernández: 

    Diplomado en Gestión Hostelera especialidad en cocina por la Escuela de Hostelería de Sevilla “Taberna de Alabardero”.
    Máster en Nutrición por la Universidad Complutense de Madrid. Amplia experiencia en el sector de la hostelería en Inglaterra y en España. Dilatada experiencia como docente en Formación Ocupacional e Inserción Laboral en cursos del Ministerio de Agricultura.
    Cocinero en diversos restaurantes de el chef Xavier Pellicar (dos estrellas Michelín) y en el Hotel Puente de Romano de Marbella (hotel de lujo de 5 estrellas).

    Pablo Martín:

    Focuses on education and therapeutic research. Trainer specialized in Chi kung Fitness and energetic nutrition.
    Macrobiotic advisor trained with Carmelo Ruiz Román at the “Ignonamus Macrobiotic Center” in Valencia.
    Has studied Traditional Chinese Medicine at the “Escuela Superior de Técnicas Parasanitarias” in Madrid. Master in Reiki, Usui Tibetan system, training in Mikkyo andTao Yin, with Maria Stella Murias.

    Carmen López: 

    Clinical assistant and laboratory technician. She has found in Ayurvedic Medicine a philosophy that bounds together everything that surrounds us. She is a traditional Ayurvedic therapist trained with native teachers at hospitals in Pune, Indiae (endorsed by Maharashtra University of Health Sciences). Specialized in diagnosis and pathology, panchakarma and Ayurvedic massage.

    Course Content. First Trimester
    Drink your food and chew your water:

    • Healthy energetic brunch
    • Biocuisine principles: Reprogramming conscious eating 
    • Unhealthy foods & alternatives
    • From the garden to the table.
    • Understanding seasonal harvesting products in Madrid´s organic vegetable gardens.
    • First steps to healthy eating: organic and local product. Organic Model Farming.

     

    Toxicity and health:

    • Hypotoxic breakfasts
    • Cooking session with hypotoxic recipes.
    • Toxic and endocrine-disrupting chemicals.
    • Contaminating foods and additives.
    • Water: benefits, toxicity and filtration.
    • The healthy kitchen: kitchenware, utensils and equipment.

     

    Macrobiotics I:

    • The traditional macrobiotic breakfast.
    • Macrobiotic kitchen I: preparation of standard macrobiotic menu.
    • The concept of food energetics.
    • Origin and bases of Macrobiotics.
    • Oriental and macrobiotic medicine I.
    • The principle of  Yin and Yang.
    Course Content. Second Trimester
    Energetic Cooking:

    • Practical ideas for energetic breakfasts.
    • Energy inspired plan based cuisine.
    • Principles of energetic cooking.
    • Differences between energetic cooking and macrobiotics.
    • The food pyramids.
    • Correct food combinations
    • Antinutrients

     

    Diets and eating disciplines:

    • Ancestral breakfasts: Budwig, Kousmine, Fradin, Burguer and Seignalet.
    • Culinary agreements and disagreements: a recipe for each trend. 
    • History and development of different eating disciplines.
    • Eating theories and diets.

     

    Enzymes and ferments:

    • Enzymatic breakfasts
    • Ferments and enzymatic recipes.
    • Theory on fermentation and enzymes.
    • Prebiotics and probiotics.
    • Gut Microbiota.
    • Types of fermentation, tools and basic ingredients.
    Course Content. Third Trimester
    Ayurveda I:

    • Basic Ayurveda cooking.
    • Ayurveda principles: The 5 elements &  Triguna theory.
    • Ayurveda constitutions: Vata, Pitta and Kapha.
    • The basic flavors or Rasas.
    • Importance of digestion in Ayurveda: agni, Ama, Ojas, Malas.

     

    Fasting I:

    • Sea water breakfast.
    • Cleanse recipes with sea water.
    • The physiology of fasting
    • Potential health benefits of sea water
    • Rene Quintón and Pischinger´s basal regulation system

     

    Raw I:

    • Raw superfoods breakfasts.
    • Principles of raw vegan cuisine
    • Useing activated raw nuts.
    • Sprouting grains in raw cooking.
    • Vegetable cooking techniques
    • History of raw veganism.

    ENROLLE NOW!

    MONTHLY PAYMENTS WITHOUT INTEREST.

    SUBSCRIBE AND RECEIVE UPDATED NEWS FROM OUR COURSES IN ENGLISH

    Information and schedule

    ONLINE

     

    • Starts: 30th September 2021
    • Ends: 31st July 2022
    • The course is divided into nine intensive training seminars of 10 hours each, which consist of theory and cooking lessons with videos of each topic and recipe.
    • Contains more than 30 hours of online live tutorials sessions.
    • Extra online support such as: bibliography, links, downloadable material & recommendation of products and brands.
    • A summary of each theoretical video will help you follow the different topics.
    • Each module contains between 3 to 5 recipes in high quality HD video.
    • Entrega de 3 a 5 recetas por módulo en vídeo de alta calidad HD.
    • Downloadable recipes in PDF + Shopping list + List of recommended kitchen utensils.
    • A certificate of attendance will be given at the end of the course.

     

    • Students have 5% discount coupons on recommended toxic-free kitchenware.
    • -10% discount on the purchase of one VA design product.
    • -10% discount on 3 monographic courses.

     

    Who is this course for?
    This course is for you if:

    You are interested in healthy cooking and you want to change your diet,  introducing new healthy eating habits.

    If you want to live a transforming experience that changes the way you understand food.

    You are a food professional, coach, nutritionist or therapist and you want to explore new approaches and career opportunities.

    If  you wish to understand the relationship between health, food & creativity; and learn new organic plant based cooking techniques.

    What do you get from the course?
    • You will develop an awareness of how food industry works and its strategies.
    • An understanding of the context of food at a social, cultural, economic and therapeutic level.
    • A higher level of consciousness and control over eating habits.
    • Learn to value agroecology, seasonal and local food systems
    • A knowledge on how to read the labeling of processed foods.
    • The key to introducing real food in your diet & eliminating toxic products.
    • The benefits of practicing a hypotoxic diet.
    • The ability to identify your beliefs and emotional attachments to certain foods and habits.
    • To cook with present-moment awareness.
    • Learn to prepare rich, balanced and easy recipes.
    • Learn to personalize your diet according to your needs.
    • Enjoying and appreciating the benefits, properties and uses of foods with high nutritional value.
    • Integrate in a holistic way the different trends in healthy eating.
    • The gourmetization of healthy cooking in order to make it more attractive, tasty and enjoyable.
    • Reinvent yourself through healthy eating & learn how to take care of yourself on a physical, emotional, mental and spiritual level.
    Teachers & Collaborations

    Vanessa Losada:

    Director and teacher of the Biocuisine Academy “The Sense of Taste” since 2010.

    Since then, she has devoted to plant based culinary research and its relation to creativity. As a result, in recent years she has developed the Transcreative Method as a tool for personal transformation.

    Naturopathic & holistic nutrition specialist, health coach and culinary stylist.  .

    She has been promoter, creative, stylist and eco-chef of Menúdavida Organic Catering. At the moment, she works as a food designer & healthy gastronomic consultant for reknown companies and brands: Culinary Institute Barcelona, Iberdrola, Asociación Vida Sana, Bankinter, Barceló Hotel Group, Hotel Urban Madrid, Adolfo Dominguez, Hand Made Beauty, El Granero Integral, Ecocesta among others ...

    She has a Bachelor of Fine Arts and a degree in Holistic Nutrition, Naturopathy and Phytotherapy.

     

    COLLABORATORS

    Some of our collaborators may vary from year to year.

     

    Laia Torres Feliu:

    Laia Gómez Carreras has a degree in Traditional Chinese Medicine, Osteopathy, Seawater Therapy and Hado instructor.
    Director of Sea Energy Ibiza, a therapeutic center attached to Ibiza and Formentera Agua de Mar. She combines study, research and applications of seawater therapy with Integrative Chinese medicine.

    Daniel Nuñez Fernández:

    Diplomado en Gestión Hostelera especialidad en cocina por la Escuela de Hostelería de Sevilla “Taberna de Alabardero”.
    Máster en Nutrición por la Universidad Complutense de Madrid. Amplia experiencia en el sector de la hostelería en Inglaterra y en España. Dilatada experiencia como docente en Formación Ocupacional e Inserción Laboral en cursos del Ministerio de Agricultura.
    Cocinero en diversos restaurantes de el chef Xavier Pellicar (dos estrellas Michelín) y en el Hotel Puente de Romano de Marbella (hotel de lujo de 5 estrellas).

    Pablo Martín:

    Focuses on education and therapeutic research. Trainer specialized in Chi kung Fitness and energetic nutrition.
    Macrobiotic advisor trained with Carmelo Ruiz Román at the “Ignonamus Macrobiotic Center” in Valencia.
    Has studied Traditional Chinese Medicine at the “Escuela Superior de Técnicas Parasanitarias” in Madrid. Master in Reiki, Usui Tibetan system, training in Mikkyo andTao Yin, with Maria Stella Murias.

    Carmen López:

    Clinical assistant and laboratory technician. She has found in Ayurvedic Medicine a philosophy that bounds together everything that surrounds us. She is a traditional Ayurvedic therapist trained with native teachers at hospitals in Pune, Indiae (endorsed by Maharashtra University of Health Sciences). Specialized in diagnosis and pathology, panchakarma and Ayurvedic massage.

    Course Content. First Trimester

    Biocuisine & mindful eating:

    • Lesson 1: ¿Eating versus nutrition?
    • Lesson 2: Mastication & digestion.
    • Lesson 3: The agroecological approach.
    • Lesson 4: Conscious reprogramming recipes.

     

    Toxic diet and health:

    • Lesson 1: Hormonal system and endocrine disruptors.
    • Lesson 2: Toxic substance exposure android preservation methods.
    • Lesson 3: Exposure to toxics when cooking.
    • Lesson 4: Water and pollutants.
    • Lesson 5: Hypotoxic recipes.

     

    Bases de la macrobiótica:

    • Lesson 1: History of macrobiotics.
    • Lesson 2: The Yin Yang energy concept.
    • Lesson 3: The theory of 5 transformations.
    • Lesson 4:The concept of macrobiotic nutrition.
    • Lesson 5: Macrobiotic basic recipes for all
    Course Content. Second Trimester

    Energetic Cooking & the pyramid of beliefs:

    • Lesson 1: Energetic cooking fundamentals
    • Lesson 2: The pyramid of beliefs.
    • Lesson 3: Adapted energetic cooking recipes.

     

    Diets and eating disciplines:

    • Lesson 1: Pioneers of therapeutic eating diets. 
    • Lesson 2: Other significant western diets.
    • Lesson 3: Integrative recipes: mixing food trends

     

    Enzymes and ferments:

    • Lesson 1: Ferments.
    • Lesson 2: Probiotics y prebiotics.
    • Lesson 3: Enzymes and their role in the assimilation of nutrients.
    • Lesson 4: Enzymatic and probiotic recipes.
    Course Content. Third Trimester

    Ayurveda I:

    • Lesson 1: An introduction to Ayurveda
    • Lesson 2: Doshas.
    • Lesson 3: Ayurveda & diet
    • Lesson 4: Habits & rutines..
    • Lesson 5: Ayurvedic recipes I. 

     

    Seawater detoxification and drainage:

    • Lesson 1: Marine plasma benefits.
    • Lesson 2: Purification and detoxification.
    • Lesson 3: Detox recipes with seawater.

     

    Raw I:

    • Lesson 1: Understanding raw veganism.
    • Lesson 2: Vitamin B12 in veganism and raw food
    • Lesson 3: Raw vegan cuisine.
    • Lesson 4: Simple raw vegan recipes without appliances

    LEVEL II

    Annual Biocuisine, holistic nutrition & creativity course

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