Tuesday, February 15, 2011

Cooking class anouncement

Come join me for a special class on Digestion & Absorption, to be held on March 6 in Park Slope, Brooklyn.

Drumroll please: **I will be teaching my famous nut flour crackers at this class!**

REGISTER HERE or email me (Hannah@WiseWaysCookingSchool.com) about paying by check

In this class we will focus on traditional foods and preparation methods to improve digestion and absorption of nutrients. Participants will learn how to remedy common digestive complaints (gas, bloating, reflux, diarrhea, constipation), and will explore traditional preparation methods that render many hard-to-digest foods nourishing and digestible. Topics include:

1. understanding your unique digestive strengths and weaknesses so you can tailor your diet accordingly
2. the top ways to increase digestibility of whole grains, legumes, nuts, and seeds
3. improving digestion of healthy fats and animal protein
4. gluten intolerance and alternatives to grains
5. improving dairy digestion, culturing, and raw vs. pasteurized dairy
6. GAPS issues (allergies, candida, behavioral and mood disorders, "leaky gut" syndrome, food addictions)
7. herbs, spices, home remedies, and supplements to improve digestion
8. digestive dos and don’ts
9. infant/toddler digestion and proper feeding

Demo list & menu

* Warm Tummy tea ~ a root, herb, and spice beverage that warms and comforts while preparing the digestive system
* raw grass-fed ghee ~ the ideal butter substitute for cooking, and an essential healthy fat for the dairy-intolerant
* court bouillon ~ a uniquely spiced beef broth, perfect for poaching raw meat and vegetables, served at our tasting with raw beef tenderloin and fresh scallions
* cashew-sunflower crackers ~ the perfect substitute for grain- and starch-based crackers
* raw grass-fed crème fraîche ~ enjoy the improved digestibility of raw cultured cream products
* beet kvass ~ the quintessential tonic for digestion, cleansing, and detoxification
* sprouted quinoa pilaf ~ a delicious gluten-free pilaf which can be enjoyed by many who are sensitive to grains, made using traditional sprouting and cooking methods
* traditional refried beans ~ an irresistibly tasty side dish made that incorporates traditional soaking methods, bone broth, and pastured pork lard for maximized digestibility and nourishment

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