Quality – Doses – Attention
Avital Sebbag
Quality – Doses – Attention
Avital Sebbag
"Food is the cure" (Hippocrates)
I would like to give you the opportunity to peek into the world of healthy nutrition, to understand the meaning of nutrition from a conscious place, to connect with concepts and content related to the topic, to experiment with delicious and easy-to-prepare recipes, and if you want – to wake up to a change in your life! I believe that each of us summons to himself the life journey that he goes through and we have the ability to choose what role we want to take in the amazing movie called "Our Life".
There are those who want to be the director who is in control, there are those who are suited to plan and write the script, there are those who want to be in the center as lead characters and others who prefer to act quietly behind the scenes.
The awakening to change is the place that calls us to move from the dimension of knowledge to the dimension of action. That is – roll up your sleeves and get to work. Each of us has other needs and desires and the first and most important principle is to connect with what suits us and is good for us – in every area of life and in nutrition. So be attentive to nature, the sky, mother earth and the seasons. They nourish us physically, spiritually and mentally and together with the changes that take place in them, on the timeline, the food they give us also changes.
Avital Sebbag offers a range of services
Lectures & Demonstrations
Your Content Goes HereLectures & Demonstrations
Avital Sebbag lectures worldwide about various subjects relating to nutrition and how we can apply seasonal food to our everyday diets. Her philosophy is based on the connection between Mother Nature and our dietary habits. Avital Sebbag advises on practical steps to improve our food choices, how we can better understand food and the integration of many schools of thought in order to enjoy healthier lives.
Workshops
Your Content Goes HereWorkshops
Cooking workshops are designed to make changes to our diets through hands-on, practical experience. A wide variety of workshops are offered by subject, by season or customized to clients particular needs.
Culinary Consultation
Your Content Goes HereCulinary Consultation
for eating establishments wishing to expand or develop their menus to include healthy choices, vegan or organic elements.
Consultations comprise of practical guidelines, menu creation and how to implement the changes in businesses. Clients include restaurants, catering companies, hotels and work places.
Juice & Detox Retreats
Your Content Goes HereJuice & Detox Retreats
Three day detox allowing participants to disconnect from their everyday lives and habits and take nourishment purely through liquid. The diet is nutritionally balanced and consists entirely of smoothies, clear natural juices and liquid-only soups. The retreats are designed to enable you to kick start your bodies and begin the journey of change in your diet.
The retreat includes strengthening and relaxation sessions in yoga, shiatsu and meditation.
Catering and private events
Your Content Goes HereCatering and private events
Avital Sebbag offers vegan catering for events; weddings, company events, bar mitzvahs, private parties, and celebrations.
Each menu is built and based on individual customer requirements and tastes. The food is all organic, seasonal and where possible, locally sourced.
Events around the world
Avital has been practicing Korean Zen for two decades, and today , teaches and manages the Hasharon Zen Center in Israel, Avital has integrated her wide worlds of culinary content with Zen teaching, and conducts cooking and enrichment workshops in the kitchens of temples, Zen centers and various bodies that invite her knowledge. Avital teaches to make the connection by choosing dishes based on the seasons' vegetation, most suitable for her retreats.
The book "Five Seasons in the Kitchen Vegan Cooking in the Zen Spirit"
Price: $30
The book "Five Seasons in the Kitchen – Vegan Cooking in the Spirit of Zen" is an opportunity to peek into the world of healthy nutrition, to connect with it's mental-spiritual dimension , to experiment with delicious and easy-to-prepare recipes, and perhaps, hopefully to wake up to a change. The book was born as a result of fascinating culinary journeys I made all over the world and it contains all the knowledge I have accumulated over the years, about rich, natural and healthy seasonal food, about the purity of the exact, high-quality and meticulous raw materials.
The basis for the idea of the five seasons is taken from the school of the five elements of Chinese philosophy, which serves as a basis for researching my work in the clinic and its practical application in the kitchen and in life. As someone who believes that the position and the aesthetics are an integral part of our dining experience, I put a lot of emphasis on the artistic design of the book, and integrated into it magnificent photographs that inspire and make you want to roll up your sleeves and get into the kitchen. Also, the book is filled with insights and tips, life stories and funny anecdotes, which infuse a pleasant home atmosphere and make cooking, a special experience.
The book has now been translated into English and is also distributed abroad. I invite you to accompany me on the journey of my life and I am sure that you will enjoy the book and will also be happy to give it as a gift
About Avital Sebbag
Hello, I'm Avital Sebbag, a proud mother to five Boys, author of the best-selling book "Five seasons in the kitchen – vegan cooking in the spirit of Zen" – (Gefen publishing)Communal food researcher, recipe discoverer, journalist, lecturer and teacher, healthy food chef, expert in Chinese medicine and naturopathy, living and working in Tel Aviv. For years I have been meeting people in my work who want to learn and develop and are interested in making a change in their lifestyle from a place that is aware of the needs of the body and our connection with nature. Similar to these people – I myself also went through journeys of investigation and change in my life.
29 years ago, when I gave birth to my first son, motherhood deepened my longing for a healthier ecological environment and a more balanced life, and subsequently I embarked on an exciting journey of anthropological investigation of the subject of nutrition. For many years I was a vegetarian, and about a decade ago, when I started to practice Korean Zen, I realized that I had to make my diet more precise, leading me to an additional change, veganism.
Today, when I reached my senior age, I am a non-fanatic vegan and am happy with the change I made in my life, and my mission is to help other people succeed in the change and discover the gifts of nature. My workplace is also my home. That's where the clinic I treat and consult is located, and that's also where I set up the center for learning and vegan cooking, where people of all ages, from children to the elderly, learn all week long. As a therapist, I have gathered knowledge and experience over the years , and many tools including: Chinese medicine, naturopathy, Korean Zen and more.
However, as I began to gain therapeutic experience, I realized that in order to help people implement the dietary change, I must bring them into the kitchen, to an experience that shares all five senses: smell, touch, sight, taste and hearing – because that's the only way the change can be internalized and deeply rooted! Today, when I conduct in-depth workshops, which last several days or a weekend, I get excited every time, to see the change that people go through during the workshops. They arrive restless and with a wrinkled face, and leave with a smile and light in their eyes, as they welcome the possibility and start a new path with themselves.
And here is the good news for me!
I believe that we need to accept the change from a conscious place that respects the process! Because when you make a change from a comfortable and conscious place it is very easy to let go, (between us everything is actually related to thoughts, we are mastets at producing thoughts…)
My love of cooking is thanks to my dear mother, Simcha Sebbag, Rest her dear soul, and for that I thank her to this day with all my heart. I grew up in a Sabra Moroccan home, where they cooked delicious meals and entertained a lot according to the best tradition, and later, as a vegan, I was happy to take recipes from my mother's house, and simply upgrade them to vegan while keeping all the authentic flavors and scents. Over the years, I expanded my work to other food cultures.
I began to wander around the world and collect traditional recipes, which I "translated" into veganism while clearly making sure to work with high-quality raw materials, using the seasonal organic food that characterizes each region, and simple and good recipes that look good and tantalizing all the senses. In addition, as someone who has always been connected to the arts such as music, painting and pottery, I was happy to take my creativity with me also into the kitchen and produce simple and tasty food that looks good and stimulates all the senses.
For me, the pots and products are the canvases, the mixing tools are used as brushes and the spices are the colors and fragrances through which I express myself, when the position and aesthetics are always an integral part of serving the food.