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Save $25 off my Natural Foods Chef Training!
GOOD HEALTH BEGINS IN YOUR KITCHEN!
Do you want to eat healthier but aren’t sure how to get started? Join my Natural Foods Chef Training coming up this summer!
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: Two Options:
8-week Program
Thursday evenings, 5:30pm – 8:30pm
June 10th – July 29th
OR
1-week Program
Monday-Saturday, 10am – 2pm
July 12th – July 17th
Where: New Leaf’s Community Classroom inside the Westside New Leaf at 1101 Fair Ave. in Santa Cruz
Cost: $475. Register by April 30th and get $25 off! Includes 24-hours of hands on culinary training, health supportive meals, a resource binder with learning materials and recipes, and a subscription to Jennifer’s Weekly Meal Plan with coupons so you can practice healthy cooking at home.
“The Natural Chef Training Program was all that I had hoped for and MORE than I expected! Chef Jenny Brewer taught an informative, fun and tasty 8-week course that I did not want to end!”~Cheryl
“Taking this class has changed my life. I knew I wanted to make a change to my eating and cooking habits but this course was a major turning point for my life with food. I have lost 13 pounds and am on top of the world. Don’t miss this class!”~Julie
Register online or call 831.466.9060 x126.
It is Raining and I want Lentil Loaf!
It is chilly and rainy here in Santa Cruz today and this kind of weather gets me thinking about warm comfort foods. One of my favorite comfort meals is a Lentil Loaf with Mushroom Gravy, Mashed Potatoes and Greens. YUM! I hope that you enjoy this recipe for Lentil Loaf and DELICIOUS Flour-Free mushroom gravy.
Lentil Loaf with Mushroom Gravy
Serves 4-6
Preparation Time: 10 minutes
Cooking Time: 50 minutes
This recipe calls for cooking lentils from dry, but you can save time by using canned.
1 cup dry brown lentils** or 2 cups canned brown lentils
2 cloves garlic
1/2 cup walnuts
1 cup rolled oats (Gluten Free? Be sure you buy certified gluten free oats)
1 Tablespoon ground flaxseed
1 teaspoon Italian seasoning
1 teaspoon poultry seasoning
1 teaspoon mustard powder
pinch cayenne
2 Tablespoons tomato paste
1 Tablespoon worcestershire
1 Tablespoon tamari or soy sauce
1 Tablespoon olive oil
2 Tablespoons water
Salt and pepper to taste
**Place lentils in 3 cups of water in a saucepan, bring to a boil, then reduce heat and simmer for 35 minutes or until lentils are tender.
Preheat oven to 350F. In a food processor, grind garlic, walnuts, oats, flaxseed and spices. Pulse until it is well ground. Add remaining ingredients, including cooked lentils and a sprinkle of salt and pepper. Pulse until well mixed, stopping to scrape down the sides as needed. Spread into a greased loaf pan and bake, covered, for 35 minutes. Remove cover and bake another 15 minutes. Let stand a few minutes before cutting and serving.
Flour Free Mushroom Gravy
1 Tablespoon olive oil
8 oz cremini mushrooms, sliced
2 cloves garlic, minced
1 teaspoon dried thyme
sprinkle of salt and black pepper
1/2 cup vegetable stock
2 Tablespoons arrowroot powder
2 Tablespoons tamari
2 1/2 cups vegetable broth
1/4 cup nutritional yeast
In a medium size saucepan, heat oil and add sliced mushrooms, garlic, thyme, salt, and pepper and cook, stirring occasionally, for 5 minutes, or until mushrooms shrink and release liquid. In a small bowl, whisk together 1/2 cup vegetable stock and arrowroot powder until dissolved. Add arrowroot mixture, tamari and vegetable broth to the saucepan, bring to a boil, lower heat, and simmer, stirring occasionally, for 15 minutes or until thickened. Right before serving, whisk in nutritional yeast until it dissolves and serve.
This recipe is from my weekly meal plan. Every week, you get 4 healthy recipes, an organized shopping list and coupons to New Leaf Community Market. You can try it FREE for 30 days by clicking here.
Until Next Time, Eat Well, Be Well, and LOVE Every Bite! ~Jennifer
I NEED YOUR HELP!
Exciting News!
Dr. Aimee Shunney and I will begin hosting a weekly radio show, ‘Green Tea & Honey: Delicious Food. Smart Medicine’, on Saturdays from 9-9:30am beginning March 6th on Green 960am! You can listen live from the Bay Area, stream online (www.Green960.com) or download podcasts via iTunes. Every week, we will talk about food, health and the joy of eating!
This is where you come in. Could you take a few moments to answer this question for us:
Who in your life really knows how to make the food you love? Describe the food and any touches that make it extra special.
We will be discussing responses on the air. Thank you SO MUCH for your help in making this a great show!!
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