Food as Medicine Series (See Calendar for Schedule)
Two-hour classes dedicated to your well-being and appetite. Each Food as Medicine class focuses on a particular body system or health concern. Holistic Health Practitioner, Stephanie Austin begins each class with an overview of how each body system works and shows how food can support as well as hinder the balance of that body system. The recipes and topics for each class rotate regularly based on sign ups. Watch the Calendar and sign up for The Wellness Kitchen newsletter for updates. Feel free to suggest a topic. We will do our best to get it on the calendar.
Previous Classes: Inflammation, Weight Management, Heart Health, Immunity, Detoxification, Kidney Health, Adrenal Support, Men’s Health, Low Glycemic Eating, Vegetarian Nutrition for Beginners and Growing Kids.
$35 per person or $30 each if you bring a friend!
3-way Series (See Calendar for Schedule)
Learn to make a key ingredient in three different ways. Ever wonder how to prepare three different quinoa dishes and have each one be delicious? What about kale, cranberries, mushrooms, cauliflower, fennel, beets, etc?! Our Chef will demonstrate three different recipes using one key ingredient.
Therapeutic Nutrition for Individuals with cancer or other life-altering disease. (See Calendar for Schedule)
A discussion held by Therapeutic Chef, Nancy Walker for those dealing with cancer and/or their caregivers and support teams. We discuss the importance of portion sizes and why a variety of foods is necessary and the significance of nutrient dense as opposed to nutrient empty foods. We look at healthy guidelines to keep from losing weight as well as the importance of and different ways to stay hydrated. It is a beneficial introductory session for all involved.
Suggested donation: $20 - but nobody will be turned away for lack of funds!
Hands-On Cooking Series-Postponed
This is a 5 week Intro to Wellness Cooking Series with Chefs Kim and Terri, held on 5 Saturdays from 10am-2pm.
The series begins with Knife Skills and Pantry Rehabilitation: Discuss and taste salts and make a salt replacement, taste non-dairy milks and make almond milk, taste low-glycemic index and more natural sweeteners and discuss good fats and which oils to use. Next is Stocks and Soups: Soups don't have to include dairy to make them creamy! In this class, we will make stock and then prepare Creamy Roasted Garlic Soup with Kale Chips; Tuscan Bean Soup with Swiss Chard and Basil Arugula Pesto and Carrot-Ginger Soup with Cashew Cream. The third class, Grains, Beans and Greens teaches you how to use a pressure cooker and then the class will make Spicy Sweet Potato Quinoa with Black Beans, Hearty Greens with Cashew Curry Sauce, Broccoli and Millet Salad with Toasted Cashews, Adzuki Beans with Chard and Dandelion Greens and Amaranth Porridge with Mango and Coconut. In the Poultry and Fish class, everyone has the opportunity to cut a whole chicken and then try new cooking techniques. Roasted Salmon with Tomatoes and Tarragon, Bamboo Steamed Cod with Roasted Vegetables and Dandelion Greens, Fish en Papilotte (baked in parchment paper packages), Braised Moroccan Chicken with Lemon Charmoula Sauce and Olives, Fig and Cranberry Stuffed Chicken Breast, Poached Chicken with Leeks and Salsa Verde. The finish - Desserts and Snacks. Ever want to make a cheesecake without dairy? We will make unbelievably delicious and healthy desserts: Flourless Almond Torte with Chocolate Drizzle and Raspberry Sauce, Chocolate Mousse, Lemony Raw Cheesecake with Berry Sauce, Nut and Seed Brittle, Thumbprint Cookies with Organic Preserves, Balsamic Glazed Strawberries with Cashew Cream.
All classes are presented with healthy choices, dairy-free alternatives and gluten-free substitutions. Reservations are required and the class is limited to 6-8 guests. 805-434-1800.
Hands-on Cooking Classes - $80/class (where space available) or $350 for all 5. Inquire about special prices for class assistance availability.