In home classes! A reminder that I also offer in-home classes: Since most of the detox classes are full, you can sponsor one in your home with a minimum of 5 people, contact me for specifics. I also offer other customized classes on just about any topic. E-mail me!

FYI, all the PCC detox classes are full with long waiting lists, but we will also be offering a Fall detox at PCC so be on the lookout for those (after Sept).

Chef Birgitte and I will also be offering a new class at PCC on cooling inflammation with food - research shows that many health conditions such as heart disease, arthritis, allergies, cancer etc. have their roots in internal inflammation. These classes will be an interesting mix of cutting-edge nutrition info and gourmet recipes that are not only delicious but healing - what a combination! Sign up early to assure a space. (see info in May class section below).

Early Spring Detox, Thursday, April 5th PCC Co-op office.
This class is full.

Early Spring Detox, Wed. April 11th, PCC Issaquah.
This class is full.

Early Spring Detox, Wed. April 18th, PCC Redmond.
This class is full.

Spring Detox, Saturday, April 14th, 1-3PM, Frances Anderson Center, Edmonds.
Get a fresh start with a detoxifying cleanse! Strengthen your immunity, lose excess winter weight, or simply feel great as you rejuvenate with the change in season. You’ll receive a comprehensive seven-day detoxification protocol with whole-food recipes for meals, snacks and drinks, supplement ideas and supporting therapies, and details about which foods support detoxification and which to avoid.
Registration: 425-771-0230

Healthy Cooking For Busy People, Monday, April 16th, 7-9PM, Jennings Park Barn, Marysville.
If you’re tired of take-out and microwave dinners, come to this class to learn how to make meals in under 20 minutes that are not only good for you but taste gourmet! You’ll learn helpful cooking and shopping strategies as well as sample Artichoke and Sun-Dried Tomato Pasta, Black Bean, Corn and Roasted Red Pepper Quesadillas, Mediterranean Garden Frittata, and Quinoa Salad with Spicy Peanut Dressing.
Registration: 360-363-8400

Spring Detox, Thursday, April 19th, 6:30-8:30PM, Everett Senior Center, Everett
See above description
Registration: Registration: 425-257-8300 or http://signmeup.everettwa.org

Smart Snacks, Sat. April 28th, noon-2PM, UW Campus.
Are you looking for fresh ideas for healthy snacks that will stabilize your blood sugar and leave you feeling energized? Learn how certain foods and eating styles contribute to cravings, and how to select foods that will balance and sustain your energy level. We will discuss the effects of food on mood and energy, learn the three components of a healthy snack, and sample several delicious snacks that are easy to assemble and take with you when you’re on-the-go.
Registration: 206-68-LEARN or click here

15 Minute Meals, Tue. May 1st, 6:30-9:30, Cooks World, U Village area.
Do you need some fresh ideas for healthy family-friendly recipes that can be prepared in under 15 minutes? In this class you’ll learn cooking and shopping strategies that will make mealtimes easier, and sample easy but gourmet tasting recipes such as Black Bean and Yam Quesadillas, Pasta with Artichoke Hearts, Sundried tomatoes, Feta and Pinenuts, California Quinoa Salad and Mexican-Style Chicken Wraps.
Registration: http://www.DiscoverU.org or 206-365-0400

Healthy Eating on the Run, Sat. May 12th, noon-2PM, UW Campus.
Do you need some fresh ideas for healthy family-friendly recipes that can be prepared in under 15 minutes? In this class you’ll learn cooking and shopping strategies that will make mealtimes easier, and sample easy but gourmet tasting recipes such as Black Bean and Yam Quesadillas, Pasta with Artichoke Hearts, Sundried tomatoes, Feta and Pinenuts, California Quinoa Salad and Mexican-Style Chicken Wraps.

Main Dish Salads, Mon. May 14th, Spartan Gym Kitchen, Shoreline.
We will take advantage of the wonderful spring produce to create fresh and healthy, mouth-watering spring salads that are hearty enough to serve as a main course. Sample Thai Noodle Salad with Shrimp and Sugar Snap Peas, Warm Quinoa Salad with Asparagus and Sun-Dried Tomatoes, Spring Vegetable Pasta Salad with Creamy Lemon Dressing, and more!
Registration: 206-418-3383

Main Dish Salads, Thur. May 17th, 6:30-8:30PM, Everett Senior Center, Everett.
See above description.
Registration: Registration: 425-257-8300 or http://signmeup.everettwa.org

Main Dish Salads, Thur. May 21st, 7-9PM, Jennings Park Barn, Marysville.
See above description.
Registration: 360-363-8400

Cooling Inflammation with Food, Wed. May 23rd, PCC West Seattle.
The best defense against inflammation, experts say, is diet. Anti-inflammatory foods contain compounds that can prevent or decrease inflammation, thereby reducing the risk of degenerative disease. In this class you will learn the difference between pro- and anti-inflammatory foods, as well as the best food preparation techniques. You’ll sample some of Birgitte’s delicious recipes that help boost your health and support your metabolism to prevent inflammation. Vegetarian, no dairy, eggs or wheat.
Registration: 206-545-7112 or http://www.pccnaturalmarkets.com/pcccooks/cart/?add=1986&stamp=1175537965

The change in seasons has traditionally been a desirable time to cleanse the body, and with the increased amount of toxins we are exposed to now, the following article highlights just how crucial it is.

Why Detoxify?

Although industry and technology have helped us to live more comfortably and have generally enhanced our way of life, we are paying a heavy price. Much of our water, air and food are contaminated. Since the advent of the chemical industry in the 1940’s, there has been an explosion of synthetic products. We are the first generation of humans to be exposed to so many synthetic chemicals.

In the past 50 or 60 years, these processes have been significantly altered:
· how food (including beef, poultry and fish) is grown and packaged
· how homes are built, furnished, and cleaned
· how lawns and gardens are maintained
· what cosmetic products we use

For example, there are approximately 80,000 chemicals now in common use. Of these, less than 3 percent have been tested for carcinogenicity, and no safety studies have been done on more than half of them. In our daily life, we now use more than 50,000 chemicals, more than 3,000 chemicals are deliberately added to our food, and the average home contains more than 1,000 chemicals. The EPA has reported nearly 30 cancer-causing chemicals in the fatty tissue (where toxins are usually stored) in most Americans today. All these toxins burden our system, increasing the need for detoxification.

Toxins come not only from external sources; they are also produced from within the body during normal metabolism. Nutritional imbalances, dietary insufficiencies and food sensitivities can compromise detoxification pathways, allowing the progressive build-up of toxins to impose a significant, and sometimes overwhelming burden on the body.

When the body experiences an overload of toxic substances, the consequences can manifest in a number of ways:

· headaches, fatigue, weakness, muscle and/or joint aches and brain fog, poor concentration, irritability, depression, mood swings
· allergies, stuffy nose, coughing
· rashes, itching, hives
· digestive symptoms/IBS/GI upset
· sensitivities to chemicals, foods, drugs

What is detoxification?

Most people think of detoxification as withdrawal from drugs like alcohol or nicotine, but it is much more. Detoxification is an on-going primary function of the body — and the body’s most energy-consuming metabolic process.

Your body is always detoxifying; it has its own body-cleansing system consisting of enzymes, hormones and lymphatic fluids that rid the body of unwanted metabolic end-products or chemicals.

Everyone responds differently to toxins. This individual response depends on genetically-determined available enzymes, nutritional status, age, how many toxins you have been exposed to over the years and the health of your detox system. That’s why, ideally, it is best to work with a practitioner knowledgeable in the subject to determine your unique needs.

Your liver and gastrointestinal (GI) tract are the major organs responsible for detox. Think of them as your body’s sanitation department. Chemical conversions occur in these organs that fundamentally alter the molecular structures of substances so they become useful or not.

Liver:
The liver is the major organ for elimination of toxic wastes. It processes all the foreign chemicals to which we are increasingly exposed to every day. Using a complex system of enzymes, the liver transforms toxins into water-soluble compounds. They can then be released and eliminated from the body through the kidneys and GI tract. Hormones such as estrogen and testosterone are also metabolized in the liver. Dysfunction of the reproductive cycle and changes in mood can result if the liver is unable to metabolize hormones properly.

GI System:
The GI system has various defense mechanisms against bacteria, viruses, yeasts, parasites, and toxins. It is protected by enzymes, mucus, and friendly intestinal bacteria. A diet rich in organic vegetables, fruits, whole grains, fermented foods and/or probiotics provide nutrients, enzymes and fiber to ensure proper digestion and elimination.

The following article about flame retardants ran on the front page of the Seattle PI recently. I highly recommend reading it at the following link: http://seattlepi.nwsource.com/local/309169_pbde28.html

Asparagus

Asparagus, like most fruits and vegetables, has a very favorable ratio of potassium to sodium. A cup of cooked asparagus contains a whopping 404 mg of potassium, as well as 268 mcg folate, an important B vitamin that helps prevent neural tube defects and helps reduce a harmful blood chemical called homocysteine. It's also high in vitamin K, essential for healthy clotting and for strong bones. You also get 3.6 g of fiber, all for only 40 calories per cup.

Asparagus with Honey Garlic Sauce and Pine Nuts
Makes 2 servings

14 medium-sized spears fresh asparagus
1 tablespoon Dijon mustard
1 tablespoon reduced-fat mayonnaise or yogurt
1 tablespoon dark ale or dark beer
1 teaspoon honey or more to taste
1 small clove garlic, minced
Pinch of crushed dried thyme leaves or Herbs de Provence
Pinch of salt or more to taste

2 cups leafy mixed greens
2 tablespoons toasted pine nuts

In a small bowl, whisk together mustard, mayonnaise, ale, honey, garlic, thyme and salt and set aside. Trim the cut ends of asparagus and add to a wide pot with about 2 inches of boiling, salted water and cook, covered, about 2 minutes or until spears are barely fork-tender. Drain and divide spears between two serving plates lined with leafy greens. Drizzle with sauce and garnish with pine nuts and serve.

Nutritional Analysis (per serving): Calories 93 (37% of fat); Protein 4 grams; Carbohydrates 11 grams; Fiber 3 grams; Total Fat 4 grams (Saturated Fat 1 gram; Monounsaturated Fat 1.5 grams; Polyunsaturated Fat 1.5 grams); Cholesterol 2 milligrams; Sodium 102 milligrams.