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Get Nourished!
Learn to banish fatigue, support blood sugar, promote bone and joint health, and boost digestion with nutrient-dense, delicious food. This 5-week program takes the mystery and confusion out of what to eat, and gives you confidence and practical information on how to eat delicious, satisfying foods based on tried and true traditions. Discover the joys and benefits of probiotic-rich fermented foods, long simmered broths, nutrient dense "sacred" foods, healthy fats, grassfed and "pastured" foods and soaked nuts and beans as well as tips on how to source, select and prepare them. The program is in an enjoyable group setting, with snacks and samples provided. Includes practical meal and snack ideas whether you like to cook or not.
If you want to jumpstart your nutrition and experience the transformative power of delicious, nutritious food and learn some key preparation techniques and recipes that you will use for the rest of your life you don't want to miss this course.
Early-Bird Discount Class size is limited Register now!
Five consecutive Sat afternoons: Feb 20, 27, March 5, 12, 19, 2016, 1:00PM-2:45PM*
*1st class is 2hrs, remaining are 1hr 45min. Details below.
Class #1: Easy First Steps & Get Cultured with Probiotic Foods Saturday February, 20th
Start feeling the positive effects of great nutrition right away! The first class covers the fundamental principles that nourished healthy populations for eons, dispelling some popular myths and encouraging a fresh approach to meal choices. Forget strict restriction, deprivation or counting grams and calories this approach embraces delicious, satisfying foods to give the body what it needs for energy and vitality. Includes easy first steps to jumpstart your nutrition, whether you're a seasoned cook or newbie in the kitchen.
In the second part of the class, we discuss how probiotic-rich fermented foods are your friends, boosting digestion and immune function while adding pizzazz to meals. The ancestral art of fermentation is experiencing a comeback for good reason it makes food fun, delicious and deeply nourishing. Includes info on local store-bought varieties and instructions on how to easily make your own, plus tasting samples!
Class #2: Fabulous Fats & Inflammation Saturday, February 27th
Discover the eye-opening truth about healthy fats and learn how to tell the good from the bad. The traditional, natural fats like those enjoyed by our ancestors add flavor to food and are essential for both health and happiness. Learn how to incorporate healthy fats in delicious, satisfying ways while minimizing the health-robbing, highly processed fake fats and oils that contribute to inflammation. We are fortunate to have abundant sources of great fats in the Twin Cities area.
Class #3: Beneficial Broths & Magic Minerals for Bone & Joint Health Saturday, March 5
Do you ever eat a roast chicken and throw out the bones? No more! We will learn the simple, frugal art of making bone broth, another wise tradition enjoying a revival. One of the most useful foods in any kitchen, homemade bone broth has long been valued for its healing, energizing and health-promoting properties. It supports sturdy bones and teeth, good digestion and a strong immune system. Plus, it's prized by cooks and chefs for lending that special something to many dishes. We will also discuss minerals, sea salt and inexpensive, natural food sources of collagen, chondroitin, glucosamine and gelatin all fantastic for skin, hair, bones and joints, not to mention energy and digestion.
Class #4: Got Grassfed? Quality Proteins to Boost Energy & Support Blood Sugar Saturday, March 12
Banish fatigue, support blood sugar and give your body the building blocks for vibrant health with high quality proteins. Learn how your late-morning or mid-afternoon slump may be related to protein consumption. Also discover why it matters what you eat eats: it greatly impacts nutrient value, flavor and cooking properties. This class includes a primer on decoding label terminology like grassfed, organic, pastured, free range, all natural, etc. The Twin Cities boasts a bounty of excellent protein sources from local producers. Includes terminology handout, recipes and sourcing info.
Class #5: Soaking & the Proper Preparation of Nuts, Seeds, Grains and Legumes Saturday, March 19th
If you've ever wondered why nuts, seeds, grains and legumes are hard to digest and how to fix that you will love this class. Traditional cultures the world over knew the secrets of soaking, sprouting and natural leavening for nuts, seeds, grains and legumes, but we have forsaken this wisdom in modern times (to our discomfort and peril!). These foods, while very nutritious, are high in natural plant chemicals meant to inhibit germination before the conditions are right, thus requiring an extra step to make them palatable and digestible. I will describe how to easily do this at home in yet another example of a revived tradition. You will learn how to take nuts from ho-hum to yippy-skippy, and then make your own nut butters, and how to make beans that keep everyone happy.
PLEASE NOTE: Attendance of entire course is strongly recommended as learning will be cumulative; however, single class attendance is possible if space allows. Detailed handouts provided for each class.
Snacks and samples of some of the foods discussed will be provided. While not a cooking class per sé, recipes and techniques will be discussed along with some instruction and demonstration of fundamental food preparation techniques that will last a lifetime.
5-Class EARLY-BIRD DISCOUNT: $165 if sign up by April 25; $180 after April 25.SAVE $15!Drop-in rate is $40 for single sessions, if space is available.
Minimum registration of 12 for class series to run register with a friend!
Location: The Farmhouse 3961 42nd Ave. S. Mpls, MN 55406
For more info about registration, please write to tinydinerfarm@gmail.com.
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LocationThe Farmhouse, Offices of Tiny Diner Farm and PRI Cold Climate (View)
3961 42nd Ave. S.
Minneapolis, MN 55406
United States
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