Cooking

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Course Content
Eating
0/8
Origin of Food
01:31
Food Selection
05:53
Menu Planning
00:39
Grocery Shopping
00:29
Food Preparation
02:23
Cooking
01:51
Cleanup
00:27
Composting
00:49
Moving
0/6
Pain & Inflammation Management
03:46
Muscular Strength vs Endurance
05:40
Agility
00:55
Hobbies & Sports
00:21
Body Tweaks
00:44
Measuring Your Results
00:38
Exercise Clips: Stretching (Follow-Along)
0/4
Introduction
02:02
Flexibility
05:36
Mobility
06:15
Tissue Release
06:29
Exercise Clips: Metabolism
0/4
Introduction
01:10
The 5 Metabolic Movements
05:09
3 Speeds
02:08
Rest
00:45
Exercise Clips: Strength & Power
0/4
Introduction
02:47
Strength
04:01
Power
03:43
Athletic Ability
03:30
Body Types
0/4
Body Type-ology
02:06
Ectomorphs
02:17
Mesomorphs
01:35
Endomorphs
01:37
Pain & Disease Management
0/8
Inflammatory Disease
02:02
Immune System Disease
03:43
Orthopedic Pain & Disease
03:31
Neurological Pain & Disease
03:43
Respiratory Pain & Disease
03:46
Reproductive Pain & Disease
02:48
Vascular Pain & Disease
02:56
Amputation or Loss of Use
01:10
Physical Pillar

Sautee, Convection Ovens (baking, broiling, air frying, dehydrating), Crock pots/slow cookers, blenders (smoothies, hummus, sauces), Oven (set & forget it while baking), Spicing (garlic, cayenne & black pepper, sea salt, cinnamon, sumac, turmeric, ginger)

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