Lavégale cuisine specializes in healthy eating, whole-food and plant-based diet,
with a bonus: anti-inflammatory (hypotoxic)! It is a gluten-free, dairy-free, cornfree
cuisine that respects the low temperature cooking. It aims for a balance
between cooked and raw, between Yin and Yang...
This cuisine is based mainly on the principles of Dr. Seignalet hypotoxic studies, an ancestral diet that aims to reduce 'toxic' food in our body.
Lavégale cuisine offers, amongst others, conferences, cooking workshops and simple, diversified and tasty recipes to enjoy with family and friends. Come and join us at this culinary journey!
Rosemary Tiklé holds a BSc in Biochemistry (B.Sc.). Her professional career in the pharmaceutical industry spanned over 19 years in research, compliance, audits and regulation. Lecturer and specialist in the anti-inﬂammatory (hypotoxic) diet since 2014.
After being diagnosed in 2009 with a severe and rare inﬂammatory disease 'chronic recurrent idiopathic angioedema' (with daily anaphylactic symptoms), Rosemary began the in March 2012 the hypotoxic diet. Gradually and after only two weeks, the symptoms of her illness started to decrease and her quality of life to improve surely.
Eastman, le 2 décembre 2014 Madame, Rosemary Tiklé, de par son expérience professionnelle et personnelle saura vous toucher à travers les ateliers qu’elle anime.
MERCI à la vie, qui suite à la lecture du livre de Jacqueline Lagacé, j'ai eu la chance en mars dernier de rencontrer Rosemary à un de ces cours au SPA Eastman.
Belle Rosemary, Quelle révélation et quel cours! Ça a été le petit coup de pouce qu"il me fallait pour commencer cette belle façon de m'alimenter.