New Frontiers SLO Cooking Studio: Sessions #1 & #2 July 2011

Don & I will be teaching our CookWell session #1: Whole Foods Cooking As Preventative Medicine

this Tuesday 7/5, 6-8PM
at the New Frontiers SLO demonstartion kitchen
$30 includes a delicious whole foods dinner we'll domonstrate making (see class outline below)
Please RSVP with Dusty at New Frontiers: 785-0837 x125  or marketing@newfrontiersslo.com

  AND

 We will be teaching session #2: 

Individualizing Your Diet & The Wonders Of Kvaas
Tuesday, July 19, 6-8PM
cost $30 per person 
 Read below session one details for a description of session two.

 SESSION #1: Whole Foods Cooking As Preventative Medicine
We want to help you find the diet that works best for you, and make it taste fantastic! As a group, we’ll discuss: the basics of macrobiotic theory and individual body types, the CookWell list of wholefoods preparation staples and the best cooking oils, and the importance of drinking enough re-mineralized water daily, neutralizing phytic acid in grains, the nightshades, oxalic acid & sulfur veggies, food-based vitamin/mineral supplements, better digestibility of beans, and so much more...
 
We'll demonstrate preparation of 4 items
beautiful pot of adzuki beans with cumin, coriander, ground ginger and rosemary
sprouted, whole grain millet & amaranth to incorporate with the beans
ghee to use as a stable cooking oil
dark leafy greens & seasonal veggie stir-steam
 
You'll get 4 handouts for reference                    
list of whole foods preparation staples
recommended reading list
blood type basics
fantastic recipes #1

Have a wonderful 4th of July weekend everyone!
Be Well,
Courtney & Don

CookWell Session #2: Individualizing Your Diet & The Wonders Of Kvaas
Tuesday, July 19, 6-8PM

at the New Frontiers SLO demonstartion kitchen
$30 includes a delicious whole foods dinner we'll domonstrate making (see class outline below)
Please RSVP with Dusty at New Frontiers: 785-0837 x125  or marketing@newfrontiersslo.com

We’ll discuss: practicing mindfulness as it relates to preparing healing food, the Ayurvedic body types and beneficial foods for each, maintaining proper body alkalinity through diet, protein/fat/carb ratios for different metabolic types, the pros and cons of soy, the importance of incorporating cultured foods such as amazing beet kvaas into your diet, and knife skills for safety and achieving various textures and flavors

You’ll get 4 handouts for reference:
    Ayurvedic body types and beneficial foods for each
    general principals re: Ayurvedic diet & lifestyle
    list of tasty herb/spice combinations for seasoning
    fantastic recipes #2
 

We’ll demonstrate making:
    kichadi (very tasty East Indian mung bean & seasonal veggie stew)
    red quinoa arugula tabouli (aka: tabougula)      
    beet kvaas drink (probiotic, mineral supplement, digestive aid, and liver/gallbladder tonic)