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Fall - Winter 2021

Class schedules are subject to change to support the public health response to COVID-19. Please send an email or call to check on the latest schedule.

TBD Naturally-Fermented Sauerkraut Workshop All thriving, traditional cultures eat fermented foods. Do you? Learn the art of making your own lively, tangy and delicious sauerkraut in this hands-on workshop. Discover the many great health benefits of fermented foods!

More details here: http://www.lenoresnatural.com/classes/classes.php


Reflection during the winter months helps us imagine what we want to do differently in the coming year. Often, this means starting or renewing a commitment to healthy habits.

In a recent Hidden Brain Podcast from Shankar Vedantam, Creatures of Habit: How Habits Shape Who We Are - And Who We Become, Shankar talks with Wendy Wood, a university psycholoty professor and the author of "Good Habits, Bad Habits: The Science Of Making Positive Changes That Stick"

This podcast is an excellent overview of how behaviors and cognitive associations explain our successes at creating positive habits. Wood identifies the power of friction in making something seem difficult (high friction) and effortless (low friction). Understanding friction is a useful lever to facilitate change.

For example, in healthy cooking, low friction includes:

  • Having the kitchen set-up with washing, cutting, serving spaces cleared
  • Keeping organized tools nearby
  • Having essential beans, grains, nuts, seeds and other pantry staples stocked
  • Planning a menu to coordinate the weekly schedule with meals

Whereas high friction examples include:

  • Dirty dishes and utensils
  • Out of stock refrigerator or pantry
  • It's 5 pm and you have no idea what you're having for dinner

On the other hand, many empty calorie snacks within easy reach or a freezer stocked with pizzas is a low-friction, negative habit.

Eat well, be well,


About Us

Welcome to the website of Lenore’s Natural Cuisine, where Lenore Baum shares her understanding of conscious nutrition and secrets of healthy foods and their preparation. Her wisdom comes from 35 years of training and of operating her natural foods deli and vegetarian cooking schools in Arizona, Michigan and North Carolina. After completing a sabbatical in 2008, when she continued to evaluate current scientific and health studies, she revised her curriculum to feature her passion for raw and living foods preparation. Read the article about her early journey to natural foods cooking in the July 2006 issue of WNC-Woman magazine. To find your way to the wealth of practical information on this website, see the site map.

Lenore’s Natural Cuisine is a cooking school featuring low-glycemic, gluten-free, wheat-free, raw and living foods preparation. Every class is jam-packed with indispensable information and includes a meal prepared with organic, garden-fresh vegetables and herbs harvested in the morning. You can read several articles about her classes in the WNC Magazine and Asheville Citizen-Times business profile.

Raw, living vegan foods retain their life force and include unprocessed fruits, vegetables and sea vegetables; sprouted beans, grains, nuts and seeds; fermented foods and low-temperature dehydrated crackers, sprouted bread and treats. These foods are easily absorbable by the body and abundant in vitamins, minerals, enzymes and protein. Furthermore, since you will be eating such nutrient dense foods and automatically displacing processed and empty-calorie foods, you will easily achieve your optimal weight. A vegan lifestyle not only boosts your health, but is also a major personal step in reducing global warming.

Completed in 2006, this contemporary, Asian-inspired school is situated in a serene Weaverville setting on 17 acres just outside of Asheville , North Carolina. Lenore and her husband Joe embrace sustainability and simple living principles. Gardening organically year round, they raise most of their food in terraced garden beds located close to the kitchen. Their school/home has a passive solar design, solar domestic hot water and heating, solar electric panels and many other sustainable features. See the WNC Green Building Directory article and the Blue Mountain Living article.

Sustainable, passive solar home and cooking school
Sustainable, passive & active solar home and cooking school

Teaching kitchen
Teaching Kitchen

Our lettuce growing under winter hoops
Our lettuce growing under winter hoops

Lenore teaching sprouting
Lenore teaching sprouting

Plating food at the end of class
Plating food at the end of class

Spring broccoli coming alive
Spring broccoli coming alive

Go Shopping with Lenore
Go shopping with Lenore


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