Cooking Classes that Focus on Traditional Cooking Techniques, Local Food, and Natural Ingredients
Below are descriptions with photos of some of my cooking classes that I offer in the Nelson, BC Canada area. If you would like to receive my "cooking classes" updates via e-mail send me an e-email to get on my list. I am available to teach in the surrounding communities. Just contact me for details. ********************************** You can just scroll down to look at them all or go to a specific class description by pressing the titles below: Sourdough: SOURDOUGH 101 * RUSTIC SOURDOUGH TARTS *SOURDOUGH BAGUETTES * SOURDOUGH CRACKERS * SOURDOUGH WAFFLES * WHOLE GRAIN SOURDOUGH BAGELS * WHOLE GRAIN SOURDOUGH BREAD ************************************ Soaking Techniques: CULTURED GRANOLA * GREEK APPETIZERS * PRE-SOAKED BISCUITS * LEGUMES AND CHILI * PRE-SOAKED LENTIL SALAD ****************************************** Sprouting: SPROUTING GRAIN *SPROUTED LENTIL-PECAN PATTIES*VENATERTA **************************************** Cultured foods: KOMBUCHA * CULTURED FRUIT DRINKS * NUTRIENT-RICH KEFIR SMOOTHIES * PRESERVE THE FALL HARVEST **************************************** BONE BROTHS/BROWN RICE AND MULLIGATAWNY SOUP Check out some of these recipes. ****************************************
If you have never worked with sourdough, this is the class for you. We will be discussing sourdough’s history, how to start your own, keeping it alive, and getting into the kitchen to make some crepes. Sourdough increases whole grains digestibility and can be tolerated by some people who are sensitive to gluten. The crepes will be served with warm local apple sauce or strawberries (depending on the season), crushed nuts and fresh whipping cream sweetened with Grand Forks honey. Bring a glass jar if you want to take some starter home. 2 hour class Go to top of page . **************************************
Learn to work with Sourdough and create great whole grain tarts. We will be making two different tarts: a savory tart using fall vegetables and rich cheese and a sweet tart filled with nuts and fresh local fruit. We will get to taste what we have made and be able to take home some sourdough starter. Bring a glass jar if you want to take some starter home. Go to top of page . ****************************************
Work with 100% whole wheat sourdough and learn why it is more digestible and nourishing than whole grain baguettes made with bakers yeast. We will discuss the history of working with sourdough, different whole grains like Spelt and Kamut, and Canada's first grain CSA. Bring a glass jar if you want to take some starter home. Go to top of page. *************************************
Learn to make more digestible and nourishing crackers. My family gobbles these up!! Students will get some "hands on" experience.Crackers will be served with homemade dips and students will be able to take home some sourdough starter. 2 hour class Go to top of page . *************************************
Learn to work with Sourdough and create great whole grain waffles and pancakes using Kamut and other grains. We will discuss the history of working with sourdough and why we need to bring this technique back. We will get to taste these waffles topped with cinnamon apples, chopped nuts, and maple syrup. Bring a glass jar if you want to take some starter home. 2 hour class Go to top of page . ************************************* Learn to work with sourdough to make more digestible and nourishing whole grain bagels using the Hard Red Wheat.We will discuss the history of working with sourdough and different grains. Students will get some "hands on" experience.We will get to taste what we have made and be able to take home some sourdough starter. Bring a glass jar if you want to take some starter home. 2 hour class Go to top of page . **********************************
Work with sourdough and learn why it is more digestible and nourishing than whole grain bread made with bakers yeast. You will be shown how to mix, knead, punch down, and shape dough to create some yummy bread. You will get ideas on how to make this versatile dough into other creations like pizza, sweet rolls, cheese twists, and more… We will get to taste what we have made and be able to take home some sourdough starter. Recipes will be shared. Bring a glass jar if you want to take some starter home. 2 hour class Go to top of page. *************************************
Create Granola that is more nutritious than your regular recipe.We will discuss oats and how to make them more digestible, home grinders and roller attachments for oats. We will combine “crispy” nuts and dried fruit and top with whole milk for this very satisfying breakfast food. Go to top of page . ************************************
I can never make enough of these! We will learn about cultured dairy dough. This dough is very versatile and can be made into pie crust, crackers and filled with many fillings. In this class we will learn to create a scrumptious appetizer by filling this dough with a spinach-feta mixture. They will be served with a cucumber-garlic sauce. Featured grain: Kamut or Khorasan from Creston Go to top of page . ************************************
Learn to make a more digestible and nourishing biscuit.We will discuss why we should soak our whole grain flours.Students will get some "hands on" experience. We will get to taste what we have made. 2 hour class Go to top of page. ************************************
Learn about why sprouting grain increases its nutritional value and is easier to digest. We will discuss and demonstrate grain sprouting, drying and grinding. Take part in making a sprouted berry pilaf cooked in savory local spices and taste a chocolate chip cookie made from the sprouted grain. Highlighted grain: Red Hard Spring Wheat from Creston Go to top of page . **************************************
Vínarterta is a traditional Icelandic cake that I make for my sons birthday every year. I have adapted this recipe to make it healthier by using whole natural ingredients including whole cane sugar and sprouted wheat flour. I will be demonstrating how to sprout grain and turn it into a nutritious flour to use in this yummy multi-layered cake. The cake has numerous thin cakey-cookie layers, with a prune-based filling between them. It will be served with fresh whipping cream. Go to top of page . ************************************** Learn why sprouting legumes and soaking nuts increase their nutritional value and makes them easier to digest. We will discuss and demonstrate sprouting lentils, soaking and drying nuts and grinding/mixing them with other ingredients to make delicious patties. After all our effort we will enjoy these with a garlic sauce and colourful coleslaw made with a home-made dressing. We will be using lentils from Creston Go to top of page. **********************************
Learn how to preserve vegetables using pre-canning techniques. I will be teaching a traditional method called Lacto-fermentation. This method preserves the heat-sensitive nutrients and adds friendly bacteria to your diet. We will be making European Sauerkraut and Gingered Carrots. 2 Hour Class Go to top of page . *************************************
Healthy Cultures from around the world prepare their legumes with great detail and care. Come to this class to learn why and how you can at home. We will be making a grass-fed beef chili using kidney beans, red wine, and savory spices. This recipe has become a family favorite! We will be sampling our creation and recipes will be shared. Go to top of page. **************************************** Healthy Cultures from around the world prepare their legumes with great detail and care. Come to this class to learn why and how you can at home. We will be making a lentil salad mixed with fresh vegetables and a homemade dressing. We will be sampling our creation and recipes will be shared. Go to top of page. ************************************************ BONE BROTHS/BROWN RICE AND MULLIGATAWNY SOUP
Learn to make traditional bone broths from local pastured chickens that are both nutritious and delicious. This is a key ingredient to many culinary dishes. Learn why bone broths have been used to treat many health issues including digestion problems, arthritis, the flu, asthma, and even cancer. We will be turning this rich broth into a version of Mulligatawny soup. The soup is usually served with rice and we will learn about the best way to prepare brown rice to enhance digestion, nutrients and flavour. We will taste what we create and recipes will be shared. Go to top of page. **************************************
This class will focus on many traditional food preparations. First we will discuss the secrets and benefits of “real” bone broths. I will demonstrate how to combine spices to produce a wonderful curry to add to a coconut curry dish. Pre-soak brown rice will accompany the coconut curry with either seafood or chicken, fresh vegetables, and a lacto-fermented ginger-carrot condiment. Go to top of page. ****************************************
Come to this class and learn to create on of my favorite meals! Salmon pie, salad with home-made dressing and lacto-fermented sauerkraut.This unique pie is made with wild B.C. Salmon, free-range eggs and fresh dill. It’s all baked into a gluten-free potato crust. We will be making a home-made salad dressing to drizzle on a colourful salad. I will discuss the importance of including cultured pro-biotic foods like sauerkraut in your diet. Go to top of page. ***************************************
Have you ever questioned the claims of the commercial companies that produce sports drinks, protein powders and energy bars? Find out why you don't want to be putting many of these in your or your child's body. We will be discussing alternative healthy snacks and drinks for athletes young and old. We will be making a sports drink and a nutrient-rich bar using whole organic ingredients that will be better for your body and your wallet!Students will get "hands on" experience. We will get to taste what we have made and recipes will be shared. Go to top of page. *************************************** KOMBUCHA - an ancient cultured drink
The recorded history of this drink dates back to around 250 BC. The Chinese called it the "Immortal Health Elixir," because they believed Kombucha balanced the Middle Qi (Spleen and Stomach) and aided in digestion, allowing the body to focus on healing. You will learn the details of producing this cultured drink at home. We will get to taste the original, my favorite ginger blend, and a local raspberry version. Orders will be taken if you want to get your own Kombucha culture. Go to top of page. **************************************
Learn to culture raw apple juice, ginger limeade, and a raspberry drink. The technique you will learn in this class helps preserve and make a more nutritious beverage. Most of the juices sold in the stores has been pasteurized and are very sweet. Throughout the world, cultured drinks have been valued for medicinal qualities including the ability to relieve intestinal problems and constipation, promote lactation, strengthen the sick and promote overall well-being and stamina. 2 Hour Class Go to top of page. *************************************
When I was working on improving my health, this magical smoothie was the key to my recovery. We will discuss the history of dairy, laws and controversy surrounding this life-giving product, dairy allergies and how to make Kefir (a culture from Russia). We will then turn this into a nutritious drink by adding many beneficial ingredients. I serve this to my family every second morning and there are complaints when I forget to make it! Bring a small glass jar to take some Kefir Culture home. Go to top of page. ************************************
Learn how to make old fashion ice cream using natural sweeteners and fresh ingredients grown or raised with care. We will discuss the history of this irresistible treat and get educated on the food industries "scary" additives in many store bought varieties. Taste "real" vanilla, maple-pecan and fresh local berry flavour. Go to top of page. ***************************************
You will be coached by a life-long Chocoholic in this class! Learn to create 3 different melt-in-your-mouth truffles using organic chocolate, natural sweeteners paired with local raspberries, crispy nuts, and Bailey’s Irish Cream. We will (of course) have a tasting test after you have learned all my secrets. Go to top of page . ****************************************
When you avoid gluten, your choice of baked goods is limited. Find out how to make gluten-free cakes, muffins and cookies. In this class you will learn how to manipulate recipes and make some great tasting goodies using whole natural ingredients. 2 hour class Go to top of page. *************************************** "100 Mile Idea" Cooking Classes:
This time of year we have an abundance of greens, hens happily laying eggs, dairy cows back on green pastures and berries starting to ripen. Learn to prepare and enjoy a meal focusing on ingredients grown, raised or produced within "300 kilometers" from Nelson. I had to break the "100 mile" rule and aren't we in Canada! Menu: Rosemary roasted potatoes Seasonal salad with home-made dressing Parsley Pesto Local Feta Frittata with fresh greens Cultured Carrots Kefir Mead (light version) Fresh fruit dessert Note: menu might change depending on availability of ingredients. Topics that will be discussed: Bitter greens, eggs and dairy,cultured raw condiments, Community Supported Agriculture, places to purchase local foods, beyond Organic, Slow Food and more. Go to top of Cooking Classes page. |
The Most Used Cookbook in My House