| The
March 10th wine and tapas class in our home is full but we
will offer it again due to the tremendous interest.
Creative Quesadillas, Monday March 12th, 7-9PM,
Jennings Park Barn, Marysville.
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:
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.
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
Hearty
Spring Salads, Tue. March 20th, 6-8PM,
J. Matheson ifts, 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 hange 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
Nutrition for Bodyworkers,
March 24-25th, 9-6PM, Denton Wellness Center, Arlington.
If
you are a massage therapist, show your clients how they can
incorporate basic nutrition principles to increase health,
energy, mood, or achieve weight loss.
Understand the healing capabilities of foods and learn
which foods and supplements will alleviate common health conditions
and decrease pain and inflammation. Learn the role of good
digestion in health and how to naturally support or restore
digestive health. This class is also open to the general public,
if you are interested in knowing more about nutrition.
$250.00
per person. $25.00 discount for early registration. 16 Continuing
Education Units (CEUs) available. Registration:
360-435-8490
Early
Spring Detox, Wed.
March 28th, Greenlake PCC
This
class is full but there is a waiting list. Call 206-545-7112
Healthy
Cooking for Busy People, Thursday, March 29th, Everett Senior
Center, Pacific and Lombard.
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: Registration:
425-257-8300
or http://signmeup.everettwa.org
Early
Spring Detox, Thursday, April 5th PCC Co-op office.
Spring
Detox, Saturday,
April 14th, 1-3PM, Frances Anderson Center, Edmonds.
Learn how
to make healthy and delicious meals in under 15 minutes. All
new recipes.
Registration:
425-771-0230
Smart
Snacks, 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
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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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Originally
from Japan and also known as "baby red hubbard,"
this squash has an orange-red skin and is round with a slight
teardrop shape. The flesh texture is very smooth and creamy,
with a savory chestnut-like flavor. You can find this squash
at one of the winter farmers markets - there's one in the
U District, Ballard, and West Seattle. Visit www.wafarmersmarkets.com
for dates and times. Or you can always substitute acorn squash.
Red Kuri Squash Bake
Per each
squash half:
1 pinch salt
1 pinch ground cinnamon
1 dash black pepper
2 tsp brown sugar
1 tsp butter
Allow
1/2 medium sized Red Kuri Squash for each serving. Wash the
squash, cut in half lengthwise, and scrape out the seeds and
stringy portion. Into each squash cavity put the salt, cinnamon,
pepper, brown sugar, and butter. Arrange squash in a baking
dish. Pour hot water into the pan to a depth of 1 inch. Bake,
covered, in a 400 degrees F oven for 45 minutes, or until
squash is tender.
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