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March 10th, we are hosting another class in our Lynnwood home,
this time we will be doing wine tasting paired with savory
small plates (Tapas). We will focus on Washington wines, and
you will learn how to select, taste and appreciate our wonderful
Northwest wines (some from little-known but fabulous local
wineries), how to pair wine (whites and reds) with food, and
receive a cooking demonstration and sampling of several small
plates such as Wild Mushroom and Parmigiano Bruschetta, and
Artichoke Hearts topped with Spinach and Brie, that will be
paired with each wine. Time is 1-4PM. Cost will be between
$40 and $50.00. Email me to reserve a spot, which are limited.
In fact there are only a couple spots left.
Comfort
Food Makeover, Monday,
February 5th, 7-9PM, Spartan Gym Kitchen,
Shoreline.
Winter
calls for hearty comfort food that gets you through those
cold evenings but will also nourish and support your health
and immunity. In this class you’ll sample lighter, healthier
versions of classic comfort foods you can feel good about
enjoying any time of the year such as Updated Mac and Cheese,
Meatloaf Florentine, Sweet and Spicy Chili, and Tortilla Pie
Casserole.
Registration:
206-418-3383
15
Minute Meals, Thursday,
Feb. 8th, Frances Anderson Center, Edmonds.
Learn how
to make healthy and delicious meals in under 15 minutes. All
new recipes.
Registration:
425-771-0230
Comfort
Food Makeover, Monday, Feb. 12th, 7-9PM, Jennings Park Barn,
Marysville.
See above
description.
Registration:
360-363-8400
Creative
Quesadillas, Thursday, March 1st, Spartan Gym Kitchen, Shoreline.
Quesadillas are a favorite with almost everybody.
They are practically effortless and super-quick to make for
appetizers and even dessert. Add a soup or salad, and they're
good for a light lunch or dinner, too. We will make several
out-of-the-ordinary quesadillas including Mediterranean Quesadillas,
Shrimp and Goat Cheese Quesadillas with Avocado Salsa, BBQ
chicken with Cheddar and Corn Quesadillas, Orange-Chocolate
Ricotta Quesadillas, and more!
Registration:
206-418-3383
Healthy
Eating on the Run, March 3rd, 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.
Registration: 206-68-LEARN or click
here
Creative
Quesadillas, Thursday, March 8th, Everett Senior Center, Pacific
and Lombard.
See above description.
Registration: Registration:
425-257-8300
or http://signmeup.everettwa.org
Creative
Quesadillas, Monday,
March 12th, 7-9PM, Jennings Park Barn, Marysville.
See above description.
Registration: 360-363-8400
Cooking
with Soy, Thur. March 15th, Spartan Gym Kitchen, Shoreline.
Tofu
and soy are often misunderstood food products seen fit only
for health nuts and vegetarians. If you like variety in your
diet and are searching for a great source of protein, calcium
and iron, consider tofu and soy. Several simple, fast, and
tasty recipes will be demonstrated, ranging from appetizers
to main dishes to desserts, including edamame and miso.
Registration:
206-418-3383
15
Minute Meals, Sun. March 18th, Cooks World, U. Village.
See
above description.
Registration:
http://www.DiscoverU.org
or 206-365-0400
Hearty
Spring Salads, Tue. March 20th, 6-8PM,
J. Matheson Gifts, Kitchen & Gourmet, 2615 Colby Ave.,
Everett.
Whole foods cooking stresses seasonal, organic foods that
are not processed or ridden with chemicals. In this class
you’ll discover tasty, fresh and nutritious Spring salads
that are hearty enough to serve as a main dish. Come learn
how easy it is to optimize flavors, boost nutrition, and make
cooking fun. You will sample Asian Noodle Salad with Braised
Tofu, Spring Vegetable Pasta Salad with Smoked Salmon and
Chardonnay Dijon Vinaigrette, and Warm Quinoa Salad with Shrimp,
Sun-dried Tomatoes and Asparagus.
Registration: 425-258-2287
Early
Spring Detox, Thur. March 22nd, West Seattle PCC.
Get a fresh start with a detoxifying cleanse as Birgitte
and Karen combine their culinary and clinical talents to create
delicious and healthy detoxifying foods. 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.
This class is full but there is a waiting list. Call
206-545-7112
Early
Spring Detox, Wed.
March 28th, Greenlake PCC
This
class is full but there is a waiting list. Call 206-545-7112
There will
be 3 more detox classes offered in April at PCC. The Redmond
class is full but there is space available at the Co-op office
and the Issaquah store but call soon as these will fill up
quickly.
I
will also be teaching detox classes in Edmonds and Everett
in April. More details in next month's newsletter, or email
me.
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Safeway,
Chipotle Chains and Starbucks Dropping Milk & Dairy Derived
from Monsanto's Bovine Growth Hormone
Safeway's
processing plants in both Portland and Seattle have now gone
rBGH-free.
Safeway
brands of milk, Lucerne, will be labeled rBGH-free. As with
other dairy processors that have gone rBGH-free, Safeway is
requiring that dairy farmers supplying them milk must sign
affidavits stating they won't use rBGH.
Another
huge factor was Starbucks' decision to ask its suppliers to
go rBGH free. Safeway Lucerne is their Northwest supplier
and Starbucks has already disclosed that this move in the
Northwest will take them to 37% rBGH-free nationwide from
27%.
In other
good news, Chipotle Mexican Grill announced that it will now
start serving only rBGH-free sour cream at its more than 530
restaurants.
Starbucks
has also taken the trans fats out of their bakery items. It
doesn’t mean these items are now healthy since they
are still full of refined flour and sugar, but at least it’s
an improvement.
Tomato-Broccoli
Combo May Protect Against Prostate Cancer
Broccoli and tomato -- two vegetables known to help fight
cancer -- are more effective against prostate cancer if they're
eaten together as part of a daily diet than if they're eaten
alone, a new study with rats suggests.
University of Illinois researchers fed a diet containing 10
percent broccoli powder and 10 percent tomato powder to a
group of rats that had been implanted with prostate cancer
cells. Other groups of rats received either tomato powder
or broccoli powder alone; a supplemental dose of lycopene
(the red pigment in tomatoes believed to be an anti-cancer
agent); or finasteride, a drug prescribed for men with enlarged
prostates. Another group of rats was castrated.
After 22 weeks, the researchers found that the combined tomato/broccoli
diet was the most effective at prostate tumor reduction. Of
the other treatments, castration was the only one that came
close to being as effective.
"When tomatoes and broccoli are eaten together, we see
an additive effect. We think it's because different bioactive
compounds in each food work on different anti-cancer pathways,"
study co-author John Erdman, a professor of food science and
human nutrition, said in a prepared statement.
"Older men with slow-growing prostate cancer who have
chosen watchful waiting over chemotherapy and radiation should
seriously consider altering their diets to included more tomatoes
and broccoli," added study co-author and doctoral candidate
Kirstie Canene-Adams.
"To get these effects, men should consume daily 1.4 cups
of raw broccoli and 2.5 cups of fresh tomato, or 1 cup of
tomato sauce, or 1/2 cup of tomato paste. I think it's very
doable for a man to eat a cup and a half of broccoli per day
or to put broccoli on a pizza with 1/2 cup of tomato paste,"
Canene-Adams said.
The study
was published in the Jan. 15 issue of the journal Cancer Research.
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