Whole Grains Nutrition and Cooking Class

I'm back from vacation.  Had a lovely time.  Quite different - no roads or cars, only burros and boats - so that meant for lots of walking!


Tomorrow and Thursday I'm back at my Food as Medicine groups, with this week focusing on the health benefits of Whole Grains.  We are going to be cooking up some yummy food including:


  • my prize winning marmalade granola 
  • goji berry oatcakes
  • popped amaranth bread
  • supergreen quinoa salad
  • middle eastern oat groats, and
  • birdseed burgers (aka millet burgers!)


I am then taking the groups on a tour of Whole Foods to learn about reading food labels and the best food brands to buy.

Sounds like a busy and fun time!  I'll let you know how it goes and try to remember to take my camera!
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Food as Medicine group

We had two great mornings in our food as medicine groups this week - focusing on the health benefits of legumes, beans and lentils.


Here is the Tuesday group, as we sat down for a 4 course lunch together, eating what they had cooked together.


The menu was:

  • Lentil and caper pate with lentil chips
  • White bean pesto with poppadoms
  • Sugar snap pea and blood orange salad
  • Moroccan Bean stew (using black beans, garbanzo beans and red lentils)
  • Not-so-dumb blondies (using cannellini beans)
  • Mandarinquat brownies (using black beans)
Most of us don't get enough fiber in our diets and beans are a wonderful was to increase our fiber intake.  I love using the "Eden Foods" brands of cooked beans in my cooking, as they are cooked with kombu - a sea vegetable that helps to break down the oligosaccharides in beans, which is the part that causes gas.  Soaking your beans helps too - along with good rinsing - as the oligosaccharide is water soluble. Gas shouldn't be your reason for not eating beans! There are many ways to avoid it.


Beans help with :
  • stabilizing gut transit time - not too fast so that nutrients can't be absorbed and not too slow so toxins can't be reabsorbed
  • heart health, 
  • are an EXCELLENT source of anti-oxidants (more than blueberries), 
  • help maintain a healthy gut flora
  • high in folic acid and B6
  • are a good protein source
  • high in iron, magnesium and calcium
  • a good source of molybdenum
  • stabilizing blood sugar levels
  • eliminating toxins, carcinogens and excess hormones
  • producing butyrate from your gut bacteria which heals and protects the lining of the large investine.
So go eat some beans today!  
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Ceres gluten free, sugar free, dairy free dessert class

Saturday's "blissful celebrations" class was great! We made 4 different desserts plus a caramel sauce all of which were gluten free, refined sugar free and dairy free.



 We made:
  •  a lemon cheescake - the base was just almonds and dates and the filling was based on cashew nuts
  • profiterole puffs made from choux pastry and filled with a coffee creme patisserie
  • strawberry and pink peppercorn quinoa cookies
  • chestnut roulade filled with coconut milk "cream" and pomegranate.



There was a lot to cook (and eat!), in a limited time span with lots of new techniques, but everyone did a great job.


Hope you enjoy the photos of the class :-D  Thanks to all who came and especially to Kendra and Alysha who volunteered to help me.
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Gluten free, refined sugar free, dairy free dessert cooking class

Tomorrow is my GF, SF, DF "blissful celebrations" dessert cooking class at Ceres in Sebastopol.


We will be making and tasting:

Lemon (un-)cheesecake



Coffee choux puffs



Pear cake and 
Chestnut roulade.


There is still time to sign up. It's a hands on class with lots to learn.  Come join us!

And as a bonus, if we have enough time, I'll teach you have to make a "march of the penguins", perfect to adorn any winter dessert - but no one will ever eat them!!



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Light as a feather cake

I made this cake with just three ingredients - and one of them was 1/4 teaspoon of lemon juice!



It is lovely: so light as a feather.

It uses just eggs, lemon juice and almonds! How simple is that.

The frosting is pomegranate seeds in a cashew and almond cream.

I think this could be one of the recipes I use for my gluten free, dairy free, and sugar free dessert class coming up in October. I'll tell you more about that as the time gets closer and I've decided what we'll make.

Have a great weekend.  Hope your mood is as light as a feather!
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Everything is tickety-boo

Here is this weeks list of the things that made me feel tickety-boo:



  • friends birthdays and spending time thinking about them, even though we couldn't celebrate together
  • being home alone for a few days and enjoying the peace, but then having hubby come home after his golf vacation
  • talking regularly to a friend. Although our conversations are trying to resolve an issue together, I appreciate that us working together on it, means we are spending more time chatting together.
  • a fun party in the city
  • enthusiastic students at a fermented foods cooking class
  • learning new techie things!
  • picking a fresh nectarine off the tree and eating it while it was still warmed by the sunshine
  • eating our first figs of the season from our tree. It's quite rare for us to get early figs - our main harvest is  September/October, so this was a lovely sweet treat.
I hope you've had a week of feeling tickety-boo too.
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