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Learn To Cook Natural Foods!
Join my 8-week Natural Foods Chef Training! Register by This Friday, March 27th and get $25 off!!!
Do you want to eat healthier but aren’t sure how to get started? New Leaf’s Culinary Academy will have you eating healthier and tastier foods with eight weeks of hands-on interactive training.
In this course you will:
1. Explore the vast variety of health-supportive foods including seasonal vegetables, whole grains, beans, sea vegetables, high-quality oils, condiments and natural sweeteners.
2. In every class, you will learn and practice knife skills and the fundamental cooking techniques for the healthy natural foods lifestyle.
3. Practice the art of tasting and seasoning and cooking “intuitively.”
Every class will begin with a short lecture. After the lecture, you will prepare delicious recipes to practice the art of natural cookery. You will also enjoy a complete health supportive meal at the end of each session in community with your classmates.
Topics for classes are as follows:
• Overview of Natural Foods, seasonal vegetables
• Beans and Legumes
• Whole Grains
• Good Fats and Oils
• Sea Vegetable Cookery
• Unrefined Sugars
• Raw and Sprouted Foods
• Fermented, Cultured foods and other Superfoods
When: This 8-week program will be held on Thursday evenings, from 6-9 pm. The program will run from April 9 through May 28
Where: New Leaf’s Community Classroom inside the Westside New Leaf at 1101 Fair Ave. in Santa Cruz
Cost: $450. Register by Friday, March 27 and get $25 off! Includes 8 3-hour classes, health supportive meals, a resource binder with learning materials and recipes, and a subscription to Jenny’s Weekly Meal Plan with coupons so you can practice healthy cooking at home.
Register online at or call 831.466.9060 x126.
White Bean Guacamole with Homemade Corn Chips
White Bean Guacamole & Homemade Corn Chips
Holy Guacamole—bring on the fiber! By adding a can of white beans to traditional guacamole you get all the deliciousness of creamy avocados with a healthy dose of protein and fiber. This way, you get full long before you eat the entire bowl of guacamole!
2 ripe avocados, flesh removed
1 15-oz can white beans, drained and rinsed well
2 plum tomatoes, diced
juice from 1-2 limes
salt and pepper to taste
1/2 small red onion, diced
1/2 cup fresh cilantro, minced
Place avocado flesh and white beans into a bowl and mash together well using a potato masher or fork. Add remaining ingredients, seasoning to taste and serve.
Homemade Corn Chips
6 sprouted corn tortillas (Food For Life)
spray oil or olive oil
salt, cumin, chili powder
Preheat oven to 375F. Cut tortillas into wedges, spray or brush with oil and sprinkle with desired seasonings. Bake for 10 minutes or until crispy.
Wouldn’t it be easier to eat healthy if someone planned your meals for you? Subscribe to my healthy meal planning service today! You get 4 healthy recipes every week, an organized shopping list and coupons to New Leaf Community Markets. You can try it FREE for a month by clicking here.
Buttery Cabbage and White Beans over Roasted Potatoes
Happy St. Patrick’s Day! Second to beer, nothing feels more Irish to me than potatoes! It is no secret that I love potatoes and I often wonder how the heck the poor potato got such a bad rap? Please, we strip off its skin (fiber) and throw it in a vat of hot oil, and it is the potato that takes the blame? I for one am standing up for this vegetable that is high in vitamin C, a good source of B-vitamins, potassium and fiber (when you eat the skin).
Buttery Cabbage and White Beans over Roasted Potatoes
Serves 4-6
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Get these cooking first: Roasted Potatoes
4 large Yukon Gold Potatoes, washed
olive oil and salt and pepper
Preheat oven to 400F. Wash potatoes and cut into wedges. Place on a baking sheet and drizzle with olive oil and sprinkle with salt and pepper. Roast in oven for 20 minutes, remove sheet and stir them around, return to oven for another 15-20 minutes or until potatoes are done.
Buttery Cabbage and White Beans
1 Tablespoon non-hydrogenated margarine (like Earth Balance) or olive oil
1 onion, finely chopped
2 carrots, peeled, grated
1 teaspoon caraway seed
1/2 small head green cabbage, about 4 cups, sliced very thinly (like you were making cole slaw)
1/4 cup water
1 (15 ounce) can white beans, drained
1 tablespoon apple cider vinegar
Salt and pepper to taste
Saute onions in mixture of oil and margarine in soup pot for 3 minutes. Add carrot and caraway seeds and cook 3 minutes more, until seeds become fragrant. Add cabbage and 1/4 cup water to pot, stirring well to incorporate the mixture together and sauté for 10 minutes over medium-low heat until cabbage is cooked. Add beans and vinegar, and cook uncovered for 3-5 minutes more, or until beans are hot, season with salt and pepper and serve over roasted potato wedges.
Cooking Tip: Grated carrots are super sweet and can offset the taste of bitter when sautéed with greens and other veggies!
Healthy eating is SO much easier when you have a plan! This recipe is a “taste” of my weekly meal plan. When you subscribe, you will get 4 healthy recipes, an organized shopping list and coupons to New Leaf Community Markets delivered right to your inbox. Plus, you can try it free for a month! Subscribe TODAY!
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