HEALTHY COOKING SERIES, 2012
All Classes are 5:30-7:30 pm**
“ Seasonality of Food – Cooking Tips for Freshness and Health”, Chef Deb
Tuesday, June 12th - Venturing to all the Farmer’s Markets, Chef Deb gathers Grass –Fed Beef to discuss and pan sear in front of you! Kale Pesto will broaden your ideas for accompaniments, along with Smoked Trout Salad, and Cucumber and Tomato Gazpacho. Supporting you to “eat by the Rainbow”, you’ll try Tomato and Tomato Leaf Salad along with Sauteed Braised Greens with Sour Cherries -- very tasty. Completing the menu will be Free Range Eggs, soft-scrambled (there is technique!) with Seared Hazeldell mushrooms.
“WHY RAW –Trend or Something to it?”, Chef Cheryl
Wednesday, July 11th – What’s the deal with RAW foods these days? Is it a trend, or is there something to it? This class will give you the basics of why incorporating more raw foods into your diet could be beneficial to your health and simple, delicious recipes to get you started. You’ll start with Apple Pie Smoothie, using yogurt, apples, avocado, almond butter, cinnamon, etc. Then onto Zucchini Noodles with Basil-Pomodore Sauce. Tickle your tastebuds with Walnut Tacos with Cashew “Sour Cream” and Salsa in Lettuce leaves, ending on Berry Oat Bars, with a crust of dates, macadamia nuts and oats.
“Anti-Inflammatory/Alkaline Cooking”, Megan Forbes, RD
Tuesday, August 7th – Our focus is on Power Foods that reduce inflammation and promote an alkaline body. This also includes No allergen foods (yeast, corn, dairy, gluten, egg, soy, peanut, sugar, etc.). Menu includes Root Veggie summer salad with capers; Toasted Chick Peas with Turmeric and Curry; Salmon with dill/lemon/wilted Nori; Swiss Chard with cinnamon, pine nuts and navy beans; Walnut Encrusted Chicken Breasts and Macadamia nut with Coconut Cream & berries.
“More Seasonality of Food with Local Farmers”, Chef Deb
Tuesday, September 11th – Watermelon Aqua Fresca greets you as you start this class whether you are preparing for a Picnic or an outdoor Brunch. Thai Melon Salad coupled with Braised Duck Legs in a Veggie Broth over Pureed Butternut Squash, low calorie style, is next. Some Kolrabi Slaw from the Brassica (broccoli) family will give you tips on why buying into a local Farm’s CSA program for weekly deliveries could work for you! Peach Lavender Freezer Jam will be used over Grilled Fruit as well as that “healthy” Frozen Yogurt.
“ Mindful Meals”, Chef Cheryl
Tuesday, October 9th Sauteed Mixed Greens with Apple-Caramelized Onions – Discover your body’s connection to food, cooking, eating and health. Does it really make a difference if you eat over the sink rather than sitting down with your own awareness? What about home cooking versus a frozen meal? And does your mood actually affect the way your body processes what you eat? This class will give you clues on what may be causing health issues and tips on how to get started on preparing and enjoying your own mindful meals. Menu: Carrot, Pear and Ginger Soup with Grilled Crostini with Homemade thyme-scented Ricotta; Autumn Vegetable Shepherd’s Pie with Grass Fed Beef; and Pecans and Chocolate Rice Pudding with Hazelnut Cream.
“On-the-Go Performance Foods”, Megan Forbes, RD
Tuesday, November 13th - Plan ahead and plan NOT to fail. Traveling and busy lifestyles can leave us desperate for foods on the go. Make some healthy options ahead of time, that don’t need refrigeration, frozen to last longer, and very balanced in overall macronutrients. Different Smoothie options, what to add, what amounts and how to not overbalance the sugars; Athlete Muffins with coconut flour et al; Baked Tomato on Chia Flatbread; Soaked/seasoned and Toasted Nuts; Greens crackers and Quinoa Snack bars.
**Advanced registration is required. All Classes are $30. A package of three can be purchased for $75
For registration call Barbara at 303-951-0524 or Barbara@mountainhighappliance.com