Food is more than just fuel – it’s a way to nourish your body, delight your senses, and connect with your community. This April, we invite our Solis patients to Cook & Nourish, a unique workshop where you’ll begin with an expert led nutrition talk by Ms Claire Sioné-Fournier, followed by hands-on cooking of vibrant, healthy dishes hosted by the Italian Women’s Group (IWG) Singapore.
Event Details:
| Date | 18 April 2026 (Saturday) |
| Time | 9:00am – 1:00pm |
| Venue | Kenko Academy, Marina Square, #03-130 |
| Registration Fee | $10/pax (All proceeds go to charity) |
What to Expect:
Nutrition Talk: Practical Strategies for Healthy Eating
Join Ms Claire Sioné-Fournier, a qualified nutritionist, for an insightful session on evidence-based, practical nutrition strategies to support overall wellness. Claire will provide guidance to help you make informed food choices, maintain strength, and cultivate sustainable, healthy habits.
Key Topics:
- Nutrition for Risk Reduction: Evidence-based prevention principles for long-term health.
- Eating Well During Treatment: Managing nutritional needs and maintaining strength.
- Gut Health & Fiber: Understanding the vital link between your microbiome and overall wellness.
- Recovery After Treatment: Focus on post-treatment rejuvenation and sustainable long-term habits.
- Common Nutrition Myths: Getting the facts on frequent misconceptions.
- Supplements: Navigating what is beneficial for your health journey.
Hands-on Cooking: Savouring Flavour of Well-being
Guided by the culinary enthusiasts of the IWG, you’ll prepare vibrant, heart-healthy dishes inspired by the celebrated book Flavour of Well-being. The recipes – generously donated by Salute Donna ODV, an Italian initiative promoting the link between diet and cancer – are created by certified chefs using simple, natural ingredients.
Eating well is not just a lifestyle choice – it’s a colourful, delicious adventure!
On the Menu:
- Wholewheat Pasta with Broccoli Ragout: A fibre-rich take on an Italian classic.
- Carrot and Daikon Salad: Crisp and antioxidant-packed.
- Mango Cups: Naturally sweet and light.
- Tea in Twigs: A soothing, mindful brew.
-
Wholewheat Pasta with Broccoli Ragout:
A fibre-rich take on an Italian classic. - Carrot and Daikon Salad: Crisp and antioxidant-packed.
- Mango Cups: Naturally sweet and light.
- Tea in Twigs: A soothing, mindful brew.
Join Us
This isn’t just a cooking class – it’s an opportunity to reclaim your wellness journey through the joy of the kitchen and the power of mindful nutrition.
Together, let’s cook, learn, and connect in a supportive, inspiring session designed just for you.
*For Solis patients only. Limited slots available. Reservation is confirmed upon payment of the $10 registration fee.
About Ms Claire Sioné-Fournier
Claire is a qualified nutritionist with an MSc in Personalised Nutrition from Middlesex University (UK), trained in evidence-based nutritional therapy. She specialises in personalised, functional nutrition guidance and practices sophrology, offering mind-body techniques for relaxation, breathing, and emotional wellbeing.
She aims to make nutrition accessible, empowering, and supportive, particularly for those navigating complex health journeys such as breast cancer.
Claire is a member of the British Association for Nutrition and Lifestyle Medicine (BANT), the Singapore Nutrition and Dietetics Association (SNDA) and the International Sophrology Federation (ISF).