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Taste & Learn Workshop -- Grains and Dairy: Friend or Foe?

Wise Ways Cooking School
Brooklyn, NY

These days, a host of health problems can be blamed on the consumption of dairy and gluten-containing grains, especially wheat. Many substitutes are available commercially for these foods, from pasta made out of brown rice, to milk made from almonds. However, one of the healthiest populations in the world, the Swiss in the Loetschental Valley, were discovered in the 1930s to be living largely on these exact foods. What were they doing differently from us?

In this evening workshop, held in a spacious home kitchen in Park Slope, Brooklyn, we will discuss the historical relevance of whole grains and dairy in the diets of cultures around the world. Participants will learn about time-honored preparation methods that rendered potentially harmful whole grains both digestible and nutritious, and will learn how to source, prepare, and consume dairy products that are well-tolerated and deeply nourishing.

This workshop includes a complete overview of solutions for grain and dairy allergies, gluten intolerance, Celiac's disease, and lactose intolerance, as well as a discussion of soy and other alternative milks, low-fat and skim, grass-fed vs. factory farmed dairy, goat's milk vs. cow's, and the effects of pasteurization on nutrient content. The harmful effects of breakfast cereals, puffed and extruded grains, and refined grain products will be discussed as well.

A cooking demonstration and sampling of an array of delicious and healthful grain and dairy (and substitute!) dishes will be the central focus of the evening. Foods cooked and/or served include: traditional oat cakes, sourdough bread, cashew crackers (grain-free, dairy-free), raw milk "sun" cheese, 24-hour yogurt, garlic-thyme cream cheese, ghee (casein- and lactose-free butter), and raw ice cream with summer fruit served over buttermilk waffles. A special nutrient-dense smoothie will be made and sampled as well. Emphasis will be on dairy and grain products that are nourishing and easily tolerated by most people, with alternatives for those with severe allergies or who are following GFCF diets. Participants will learn to introduce grains and dairy to their young children in an appropriate way, or switch older children to more healthful versions.

The workshop fee includes a comprehensive handout of recipes, ingredient sourcing recommendations, and health information, as well as guidelines for healing from wheat/gluten and dairy intolerance. All ingredients used are local and organic, from small family farms.

Note: This event is sponsored by Momasphere. Please visit http://www.Momasphere.com for more information on events and services.

Kid Friendly: No

Dog Friendly: No

Non-Smoking: No

Wheelchair Accessible: No

Contact

Who:	Hannah Springer
Phone:	718-490-2839
Email:	Hannah@WiseWaysCookingSchool.com
Web:	http://www.WiseWaysCookingSchool.com
Question:	Ask a question...