Author: Chef Kim

Holiday Recipes

Chef Kim1 Comment on Holiday Recipes

Roasted Sweet Potato Hash

  • Three sweet potatoes, peeled and cut into I inch cubes
  • 8 oz baby portabella mushrooms, wiped clean and quartered
  • 1 large red onion, peeled, halved and each half cut into quarters lengthwise and then cut crosswise in thirds, making chunks
  • 1 bunch kale or Swiss chard, washed, leaves removed and torn into pieces
  • 1/4 cup olive oil
  • 2 tablespoon Braggs or Coconut Aminos
  • 2 tablespoon maple syrup
  • 1/2 Tsp smoked sea salt (optional)

Prepare vegetables. Preheat oven to 400 degrees. Place potatoes in a mixing bowl, sprinkle with a little oil and toss to coat. Line a sheet pan with parchment paper and put potatoes into a single layer on pan. In the same bowl mix the onion and mushrooms. Sprinkle with a little oil to lightly coat and place on another lined sheet pan, spread out the vegetables into an even layer. Place pans in the oven and cook for 15 minutes, check onions and mushroom and remove if tender. Continue cooking sweet potatoes for another 10-15 minutes. Remove potatoes from oven when lightly browned and cooked through. In the mixing bowl massage the kale leaves with a little oil to coat. lay on a baking sheet and bake at 350 degrees for about 10 minutes, until crispy, but not charred. Remove and add all vegetables into a mixing bowl. Toss with the smoked sea salt or a good mineral salt (pink or grey). Whisk the oil, aminos and syrup together until slightly thickened and pour over vegetables. Serve and enjoy. This is actually good cold as well as warm right from the oven.

Thanksgiving Salad

  • 1 pound Brussel sprouts
  • 1 bunch lacinato kale
  • 1 delicate squash
  • 1 cup cranberries, fresh or frozen
  • 1 cup walnuts
  • 1/4 cup maple syrup
  • 1/4 cup apple juice or water
  • 1 teaspoon Dijon
  • 1/4 cup cider vinegar
  • 1/2 tsp sea salt or Himalayan salt

Preheat oven to 375 degrees. Wash and dry the squash. Cut lengthwise in half, clean out seeds and cut crosswise into 1/2 inch moons (the squash skin is edible). Toss with a little olive oil and then lay on a parchment lined sheet pan. Pour cranberries onto the sheet pan and spread out around the squash. Place in oven and roast for 20 minutes, check for doneness, cook a few minutes longer if needed.

Prepare the vinaigrette: combine the maple syrup, juice, vinegar, Dijon and salt in a small bowl and whisk to mix well.

Thinly slice the Brussel sprouts and kale, combine in a mixing bowl with 2 tablespoons of the vinaigrette and toss well or massage to coat the greens. When squash and berries are done cooking, toss squash, cranberries and walnuts with the shredded greens and top with more vinaigrette.

Pumpkin Mousse

  • 1 1/2 cups pumpkin puree (cooked or raw)
  • 1/2 cup date paste (dates packed and blended smooth with a little water)
  • 1/2 cup nut or oat milk
  • 1 teaspoon vanilla
  • 1/2 cup powdered coconut sugar (grind your own into a fine powder) or 1/4 cup maple syrup
  • 2 teaspoons of pumpkin spice (1 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp nutmeg, 1/8 tsp clove)
  • 1/3 cup coconut oil, melted

In a blender, combine the date paste, nut milk, vanilla and sweetener. Blend until smooth and completely combined. Add in the pumpkin puree and spices, blend again. Scrape down container sides and add the coconut oil. Blend until oil is incorporated and mixture is smooth, about 35 seconds. Pour into serving dishes or into a prepared crust or tart shell and chill for 4 hours.  Enjoy!

Happy Holidays!

 

Tools and Equipment for Kitchen Adventures

Chef KimLeave a Comment on Tools and Equipment for Kitchen Adventures

I am often asked what tools I use or where to get the items that I use during cooking demonstrations. So I have compiled a list of tools and equipment that I personally use and enjoy using along with a short description of why I like it. (If you decide to purchase through any of these links, I will receive a small affiliate fee for sharing. Thank you.)

This Spiralizer I use to make three thicknesses of fruit and vegetable noodles. It makes great apple noodles for adding to breakfast puddings or salads, along with colorful beet, sweet potato, squash, turnip, carrot and zucchini noodles to make interesting pasta, noodly salads and stir fry recipes.

This Handheld Mandolin  is one that I grab for quick slicing. It has three settings for different thicknesses. works great getting thin sliced potatoes, sweet potato, zucchini, carrots, parsnips, beets, onion and lots more.

This Julienne Peeler makes quick Julienne slices that when used on long vegetables mimic the spiralizer making thin noodles. The head is double sided with a straight peeler and works great on thick skinned vegetables like kolrabi and squash, as well as carrots and potatoes.

This Dehydrator does a great job making kale chips, flax crackers, fruit leathers, dehydrated cookies and bread, wraps and preserved vegetables. The timer makes it nice because it will shut off even if you’re not there. You can use the timer for marinating vegetables and to time items you don’t want to get crispy.

This blender is professional high speed and has the shorter container that fits under cabinets and because its wider at the base, it’s easier to get everything out of the bottom of the container. This blender makes super smooth nut creams, milks, frozen fruit ice creams, smoothies, soups, dips and so much more.

I use this Springform pan for making all of my large raw cakes and individual tarts pans for individualized treats  Its is heavy weight and has a nonstick surface that releases easily.

This  Kyocera Ceramic Knife is lightweight, easy to hold and will not cause brown oxidation on cut surfaces of fruits, greens and vegetables.

Wusthof Sharpener is for steel knives with coarse and fine making for a nice sharp edge and precision cuts. A sharp knife is safer and makes food prep quicker.

Wusthof Chef Knife is a nice quality steel knife for the professional and home cook.  the handle is easy to hold and molded to fit nicely in the hand. I like this style for ease of cutting and chopping large quantities of veggies. You can do almost all food prep with a good chef’s knife. (But some gadgets make better time)

A  Slow Juicer  will make high quality cold pressed juice that will last with active enzymes for up to three days.  I like this style for the ease of adding vegetables at the top and being able to regulate the amount of pulp in the juice.  I think its easy to take apart, clean and put back together.

This Food Processor makes an easy job of grinding nuts, fruit and mixing up hummus and all kinds of dough.

A large Bamboo Cutting Board set makes for a great surface for cutting fruits and vegetables. These have a drip groove around the perimeter to catch any drips from juicy fruits.

Please let me know if you’d like me to review or suggest any other tools or equipment you might have questions about. I hope you have some wonderful kitchen adventures!

Lunchables for Adults and Kids

Chef Kim2 Comments on Lunchables for Adults and Kids

Need some variety and easy healthy choices for packing lunches for work and school? Hopefully you’ll find some ideas below that will ensure your kids won’t want to trade their lunches, but all their friends will want to have what they’ve got. If you don’t have kids, these also make great brown bag lunches or snacks for you.

Salads in a jar or in a wrap-layering a salad  in a jar is best done backwards from how you would typically layer it in a bowl. doing this keeps the greens from getting soggy. So in this order add dressing, chopped peppers, cucumbers, celery, carrots, chick peas or chicken, seeds, mixed greens, spinach or romaine. When ready to eat, shake the jar or pour into a bowl.  For a wrap, place salad fixings in a tortilla and roll. Wrap in cling wrap until ready t eat.

Hummus and veggies- Make hummus by blending 1 cup of cooked beans and 1 cup of spinach, broccoli, squash or sweet potato with a spoonful of tahini, a clove of garlic, one tablespoon of lemon juice and olive oil.  Add herbs and salt to taste. Eat as a dip for veggie sticks or gluten free crackers or rolled into lettuce or collard leaves.

Mashed pea puree- Make a pea puree by mixing 1 cup of peas and 1/2 an avocado with a teaspoon of lemon juice and a few leaves of fresh mint chopped or add cumin instead.  This can be stuffed into cherry tomatoes, mini bell peppers or bell pepper halves. Also used as a spread in a tortilla with chopped vegetables or chicken.

Zucchini, apple and root noodles- Use a spiral slicer or a julienne slicer or a peeler to make zucchini, apple and /or root vegetable noodles. Beets, jicama, turnips, and carrots make good noodles. Toss noodles with any salad dressing, pizza or spaghetti sauce, or an Asian sauce made with tahini or nut butter, lemon juice, garlic, tamari, garlic and water. Or try blending an avocado with a handful of spinach and a kiwi to make a sauce (add a little water if needed) and toss with apple or zucchini noodles.

Banana roll-ups- There are several variations with this sweeter treat, but a basic recipe would be a seed or nut butter spread on a tortilla topped with a banana and then rolled. Try replacing seed butter with chocolate avocado pudding, or adding granola, or sliced berries in addition to the banana or adding a berry chia jam, made by blending 1 cup of berries with 1/3 cup of chia seeds and allowing it to jell. Use as a topping, dip or spread. For tortillas try Teff tortillas, or dehydrated vegetable or coconut tortillas.

Chia seed puddings- Chia puddings can be made with pretty much any liquid or fruit puree.  For a vanilla pudding use 1 cup of almond or coconut milk with 1/3 cup chia seeds and 1 tsp of vanilla. To this you can add a scoop of protein powder and/ or 1/4 cup of oats for optional nutrient boost. For a chocolate pudding add 1 to 2 tablespoons of raw cacao powder and 1 tablespoon of honey or coconut sugar.  Shake or mix thoroughly to prevent chia seeds from clumping.  Let set up for 10 to 30 minutes.   Once you have a pudding texture, transfer to a container and layer with nuts, seeds, dried and/or fresh fruit or berries.

Zucchini pizza boats or minis- For boats, cut zucchini lengthwise and spoon out some of the seeds center to make a trough. fill with some dairy free cheese, chopped veggies and pizza sauce. Or slice zucchini widthwise and make mini pizza bites. These can be baked for a few minutes to melt the cheese, but then wrapped and eaten at room temp.

Asian rolls- Spread almond or sunflower seed butter on a lettuce leaf and place on a sheet of nori. Place chopped peppers or cucumber and two cut cherry tomatoes down center. Roll nori around lettuce and vegetables and wrap in plastic until ready to eat.

Apple stacks – These are a great crispy snack or light lunch. Core an apple and then slice it into 1/4 inch rounds that look like apple doughnuts.  Mix nut-cheese or nut- butter with a tablespoon of ground flax seed and spread over one apple slice and top with another slice to make a sandwich. Try spicing up the nut butter with some curry or cinnamon.  You should be able to get 3 to 4 apple sandwiches from a medium to large apple.

Fruit or veggie crepes – Make vegan crepes by mixing 2 tablespoons of coconut flour, 1/2 cup chickpea flour with 1 cup of water, 2 tablespoons of olive oil and 1/2 teaspoon of salt and pepper. Allow batter to sit for 10 minutes or refrigerate overnight. Place 1/3 cup batter in a hot non stick pan and spread thin. Cook over medium heat, flip when bubbles appear or cover until set. These are essentially very thin pancakes that can be filled with a sweet or savory filling and either rolled like a tortilla or folded into a triangle. Allow crepes to cool, store in a sealed container layered with wax paper. When ready to eat, fill with nut cheese and fruit, roasted squash or sweet potatoes, nut butters or sautéed vegetables. Or fill with desired filling and pack in a container for lunchbox.

Smoothies or blended soups- These make great take along eats. You can pack a lot of nutrition into an easily blended smoothie or soup.  For a power smoothie: choose an orange, banana or cup of berries, then add a large handful of spinach or kale, and 1/2 cup of nutmilk or coconut water. Blend. Add in any superfood powders: hemp protein, greens, maca, lacuma, tocotrenols, ashwaganda, acai, flax, etc. Spice it up with a little cinnamon and ginger.  For a Soup: Add 2 cups of spinach, 1 zucchini, 1/2 red or yellow pepper, any fresh herb you might have, 1 cup water and 1/2 avocado. Blend. Taste and add salt and pepper. If you want more savoriness add 1/2 garlic clove or powder, 1/2 teaspoon of cumin or curry powder. Pack these is a jar and carry along for a power snack or lunch.

Try these ideas and recipes for on the go lunches and snacks and let me know how you like them.

 

 

 

 

Make Your Own Plant Milk & Coffee Bar

Chef Kim1 Comment on Make Your Own Plant Milk & Coffee Bar

I enjoy checking out plant-based cafes while I’m traveling internationally, on a road trip or even just surfing online.  Recently I found a cold-pressed juice bar offering different plant-based milks and I took it as a challenge to make my own variety to have on hand while my daughter was home for a month.

I wanted to have milk available for her daily green smoothies, but rather than sticking with plain nut/seed milks, we decided to make a  variety of flavors which turned out to be delicious. Coffee is a favorite, so incorporating coffee flavors into the milk variety was a no-brainer.  We tried these flavor combinations: Plain Almond, Vanilla Almond-Cashew-Hemp, Matcha latte,  Coffee Latte, Mocha, and Cacao milk. All Yummy!  My next batch will incorporate some herbs and roots, like ginger, turmeric, cardamom, pepper, lavender and more. It really can be an endless flavor adventure. So why not give it a try.

Combining nuts, seeds and even soaked grains, will also yield different tasting milks with different nutrient profiles. Here’s an oat milk recipe. Remember, variety is good, it allows your taste buds to develop and mature, but it also provides the body with a variety of nutrients, all important for building new and healthy cells.

Making milk is an easy process. By making a large batch, dividing and mixing in desired flavors,  you can have a variety on hand for the week.

I’ll walk you through what we did…

  • Soak 2 cups of almonds in pure water overnight.
  • In the morning, drain, rinse and add 1/2 of the nuts to a blender along with 4 cups of water and two pitted dates.  Blend on high for one minute.
  • Use a sieve or nut milk bag to filter the milk into a large jar, but keep the pulp.  Repeat with the remaining nuts, making two batches. (The reserved nut pulp can be saved and used in baking or blending with dates and spices to make raw cookies.)
  • Once your plain milk is made, decide how much you want to keep plain and use for the next couple days. It can be used in sauces, soups and smoothies.
  • We wanted to make  three cups of the milk into 1 cup of creamer and 4 cups of coffee latte. So we put 3 cups of plain milk back into blender, added 1/2 cup of cashews, 2 tablespoons of hemp seed and 1 teaspoon of vanilla and blended for a minute until smooth cream resulted. We poured off one cup into a jar to use as a creamer when desired. Poured the rest of the vanilla milk into a large jar and then added 2 cups of strong coffee into that same jar to make coffee latte.
  • With the remaining  plain almond milk, we divided that into three containers and added Matcha tea powder to one and blended that for a Matcha Latte. To another jar, we added an equal amount of coffee and a tablespoon of raw cacao powder and blended it to make a Mocha Latte.  To the final jar, 1-2 tablespoons of cacao powder and one more date blended to make a chocolate milk. All the milks can be enjoyed cold or warmed gently.
  • Be creative and add some spices and herbs but most of all, don’t feel deprived because you can create so much delicious goodness with nut and seed milks.
  • I really like green milk! Blend the plain milk with greens powder or fresh mixture of greens and ginger or turmeric. This is a great alternative and easy way to get a few extra greens in your day.
  • Other posts for different kinds of milk include this turmeric post and berry oat milk.

 

Simple Weekday Meals

Chef Kim1 Comment on Simple Weekday Meals

These are a few of the meals I made this week that I had not planned out. It was a couple days where I was busy or outside planting  and when dinner rolled around I had to decide what I could make with what was on hand. These were pulled together in under thirty minutes each. I also made them on separate days. (I’m actually more comfortable making up meals with what I have than planning out a shopping list for specific recipes.) So I had a variety of fruits and vegetables and greens, a bag of kelp noodles, a can each of fire roasted tomatoes, artichokes and chickpeas, and some Sami’s Bakery Lavash which is like flatbread, but GF.

This is what I ate:

  • Veggie Roasted Flatbread – lavash topped with pesto, onion, mushroom, peppers, artichokes and spinach – Roasted for 10 minutes (not pictured)
  • Large mixed green salad with pineapple, orange, almonds and pumpkin seeds
  • Orange, pineapple, banana, mixed greens and protein smoothie with granola and seeds on top (not pictured)
  • Cold tomato soup with zucchini noodles & Hummus lettuce boats on the side
  • Asian Peanut Kelp Noodles (Raw Pad Thai)
  • You wont believe it – Ice “cream”

Tomato Soup with Zucchini Noodles

  • 1/2 large zucchini, spiralized or sliced lengthwise and then cut into noodles
  • I can fire roasted tomatoes
  • 1 1/2 cups of vegetable broth or water
  • 1 tablespoon of tamari or Braggs Aminos
  • 1 tablespoon olive oil
  • 1 teaspoon lemon juice
  • 1 clove of garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon of honey

Blend everything except zucchini in a blender and pour into serving bowls. Top with zucchini noodles.

Hummus

  • 1 can chickpeas, pour the chickpea water into a bowl and save for “ice cream”
  • 3 tablespoons of tahini
  • 2 tablespoons of olive oil
  • 1 tablespoon of cumin
  • 1/2 tablespoon of coriander
  • 1/2 teaspoon salt
  • 1 clove of garlic, minced
  • 2 tablespoons water

Combine everything in a blender or food processor and mix until a smooth paste is formed. Scoop onto a plate and drizzle with a little more olive oil and grind some black pepper over the top. Serve with lettuce leaves. (you could add assorted vegetables and chips to the plate for dipping.)

Asian Peanut Kelp Noodles

  • Use a variety of vegetables and slice thin. I used, zucchini, mushrooms, peppers, jicama, spinach and broccoli stems.
  • 1 bag kelp noodles

For the peanut sauce, combine the following in a bowl and stir well or blend together and pour over veggies and noodles:

  • 1/2 cup organic peanut butter, I had crunchy (sub in almond or tahini)
  • 1 tablespoon tamari
  • 1 teaspoon lemon juice
  • 1/2 clove garlic
  • 1 inch ginger, peeled and minced
  • 1/4 cup water, maybe more
  • 1 teaspoon honey (optional)

You Won’t Believe It – Ice “Cream”  – This is pretty amazing and delicious, but hard to wrap your head around. The base of this dessert is chickpea water! also known now as Aquafaba, (water of the bean)

I made a large batch with about 2 cups of the chickpea water, but if you just have the water from one can these amounts should work.

  • 1/2 -3/4 cup chickpea water
  • 3 tablspoons xylitol or raw sugar, ground fine
  • 1/4 teaspoon of cream of tartar or guar gum
  • 5 drops of vanilla stevia, optional
  • Flavoring: freeze dried strawberries, crushed and chopped dark chocolate  (add in your own favorite flavors – water content of fruit may cause crystals to form and stiffen up the texture. May be better to add fruit after base is frozen)

The chickpea water needs to be placed in a med to large mixing bowl. Using a hand or stand mixer, mix/whip the water until it becomes creamy white like whipped egg whites. The volume will about double. Add in your fine ground sugar/xylitol and guar gum and continue to whip until you reach a shiny white merengue with soft peaks. At this point, I stirred in my crushed strawberry powder and chocolate, and then poured it into a tight sealing container and put it in the freezer for at least four hours. OMGoodness! It is the lightest, creamiest ice cream ever and plant-based without nuts!

Celebrate the Smoothie Bowl

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This smoothie bowl can be a beautiful start to your day, a light lifting lunch, a lovely and refreshing midday snack or a cooling Summer’s eve delight.

Smoothie bowls can be made with a variety of fruits and veggies. to make the bowl pictured above:

Blend together until creamy…

  • a handful of sprouts
  • 1/2 cup frozen berries
  • 1/2 of a banana
  • 1/2 cup frozen mango
  • 1/2 cup of pineapple
  • 2 tablespoons of almond butter
  • 1/2 cup of almond milk
  • 1 tablespoon of chia seeds.  Blend and pour into a bowl.
    Top it with, blackberry, mango, pineapple, green apple, walnuts, pumpkin seeds and /or Brazil nuts. (Or any combination you like)

image

To make the smoothie bowl above, blend together:

  • 1 cup of pineapple
  • 1 kiwi
  • 1 stalk of celery
  • 1/4 of an avocado
  • 1 frozen banana
  • 1 cup of almond milk
  • scoop of super green powder or handful of spinach
  • 1/2 tsp of maca powder, optional.

Pour smoothie in a bowl and top it with fresh pineapple and blueberries, goji berries, pumpkin seeds and some granola. I hope you give it a try.

Turning to Turmeric

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Here are a couple recipes to enhance your health using this powerful and delicious spice. Fresh or powdered, Turmeric can boost your immune system and curb inflammation.  There have been over a hundred scientific studies done to determine its powerful potential as an anti-cancer nutrient and has been shown to be superior in its ability to reduce systemic inflammation.  So finding ways to incorporate this spice into your daily routine can serve up some serious medicinal side affects.  Food as medicine is the best way to improve your health. Pairing the turmeric with a little black pepper in recipes will increase its absorption in the body giving you a better outcome.  Some studies indicate that the concentration of insoluble oxalates in turmeric could be troublesome for people with an oxalate sensitivity or who are prone to kidney stones, and should not consume more than 1 Tablespoon of turmeric a day.

Golden Almond Milk

  • 2 cups of plant milk (almond, cashew, hemp, oat)
  • 1 teaspoon of turmeric
  • 1/2 tsp cinnamon
  • 1 teaspoon of honey
  • pinch of black pepper

Combine all ingredients in a small pan and whisk until combined. Warm over med-low heat until warmed through. This can also be combined in a blender and blended on high for two minutes until warm. Serve in a mug and enjoy!

Golden Raw Overnight Oats

  • One recipe of Golden Almond Milk
  • 1 cup gluten free rolled oats
  • 1/2 cup sunflower or pumpkin seeds or mixture
  • dried fruit of your choice ( cherries, figs, raisins, goji berries)
  • fresh fruit of your choice ( banana, apple, mango, orange, berries)

Place oats and seeds in a mixing bowl or large jar. Pour milk over oats and mix well. Cover and place in the refrigerator overnight. In the morning, take your desired amount of soaked oats and seeds and place in a bowl. Top with your favorite fresh and dried fruits.  Easy and Yummy!

Turmeric Almond Balls

  • 1 cup of almond butter ( can substitute another nut or seed butter)
  • 1 Tablespoon of turmeric
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon black pepper
  • 1/4 cup honey
  • 1/4 -1/2 cup oats
  • 1/4 cup hemp seeds or sesame seeds
  • 1/4 cup raisins
  • 1/4 cup chopped nuts or pumpkin seeds

In a mixing bowl, combine the almonds butter, spices and honey. Mix well. Then add in the remaining ingredients and stir well to mix.  Form into balls.  Dough should hold together when pressed, if too sticky add more oats or seeds. These are great as travel snacks, on the go, in lunches to as an after school /work snack.

Cherry Fudge Balls

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These would make a festive healthy treat for the upcoming Christmas holiday and also a special valentines treat. They are easy to throw together if you have some dried fruit and soaked nuts.  Soaking can be done a couple days ahead, as drained fruit and nuts will keep in the fridge for about five days in a sealed container. That can save time on the day you want to make everything.

The balls will also keep for several days in the fridge or much longer if frozen. Different fruit and nuts can be substituted to change the flavor profile. Also including a little cinnamon, ginger and cardamom would add a nice Chai flavor.

  • 2 cups walnuts, soaked for 4 hours, rinsed and drained
  • 1/2 cup tart dry cherries, soaked for 15 minutes until soft
  • 3 dates, pitted and soaked with cherries
  • 6 Tbs. of cacao powder
  • 2 Tbs coconut sugar, ground fine
  • pinch of fresh ground black pepper (optional)

Put 2 Tbs of cacao powder and 1 Tbs of the coconut sugar in a small bowl, add the pepper, stir to mix  and set aside. Add the walnuts to a food processor and pulse until finely chopped. add remaining ingredients and process until a dough is formed and the mixture is pretty smooth.  If you choose not to soak the nuts, the dough may be dry, so I recommend adding a tablespoon of water to make it more like fudge. Using a tablespoon or scoop, make small balls rolling in your palm and then placing in the powdered cacao, sugar, pepper mixture. Coat each ball with the powder and set in a serving bowl or on a plate. Take a bite, close your eyes and taste deeply!

Class Reruns

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I’ve been teaching classes for about five years. So I’ve decided to go through all of my past classes and offer them as reruns. I know there will be information for everyone, and I’ll be able to add new things I’ve learned since teaching them the first or third time. I would like some feedback as to the interests that are out there for classes, so If you see some in the following list that you are especially interested in attending, please let me know by commenting below or emailing me. I will see where the greatest interests are and put together a schedule.  I will only offer some of the classes this year, with a preregistration deadline.  I know everyone is busy, just like I am, and we have to pick and choose what we spend our time on and when to take time away from family.  If healthy eating is important to you and something you need help learning or being inspired to do, these classes are a great way to accomplish that goal while learning and having some fun and uplifting conversation with others. It can be considered “ME” time that will ultimately benefit you and your loved ones.  We have a good time coming together and sharing information and food.

Please take a look at the list of classes below and if one (or two or three) peaks your interest please comment in the box below. I really appreciate it. Thank you.

Food as Medicine or Poison

Foods that Feed Your Thyroid

Break Up with Sugar

Foods to Calm Inflammation

Inflammation is at the root of many discomforts and diseases we experience. This class will look at some of the dietary causes of inflammation and give you alternatives to incorporate into your diet that will help reduce the inflammatory response.  We will cover gluten free, dairy free, low carbohydrate and alkalizing foods that can help bring relief.  This is primarily an educational class with a lot of printed info with some food samples and recipes that are anti-inflammatory.

Plant-based World Tour – Cuisinr from Spain, Africa, Greece and India

Easy Raw for Everyday

This class will delve into the importance of raw, uncooked foods for those interested in incorporating foods that are alive with nutrition and life giving energy.  Chef Kim will demonstrate how to make easy and delicious raw dishes for each meal of the day.  You will sample the food as a “Living Lunch”

All American Favorites with a Twist:          

Chef Kim will demo the recipes while you enjoy tasting them.  The menu includes: No-Meat Burgers, Good4U Onion rings, Wholesome Ketchup, Mustard and Mayo, Wonderful Waldorf Salad, and Rawsome Apple crisp!

 Dehydrating 101  and 201    

101-Come find out how dehydrating can prolong the life of your foods, cut down on waste, and provide delicious snack and travel foods

201- This class will expand upon the Dehydrating 101 class as Chef Kim shares more advanced recipes and techniques for dehydrating and preserving foods. We will cover how to make granola, crackers, wraps, cookies, and more

Raw Italian Cuisine 1 and 2

Raw foods the delicious way…full of Italian flavor!  Menu 1: Living Lasagna, Italian Kale salad, Garden Pizza, and OMG bars

Menu 2: Pesto Rawvioli,  Caesar Salad, and Sweet Cannoli. Come hungry, as we will share a buffet lunch

 Nut Milks and the Multipurpose Nut-Milk Bag:

Come see the many ways you can use a nut-milk bag while you learn how to make your own dairy free ‘milks’ and nut milk recipes.  You will taste almond milk, cashew hemp milk, oat milk and rice milk and recipes using each milk.

 Gluten-Free and Easy (Not a raw Class)                                               

This class will touch on how gluten affects the body and some easy ways of eating gluten free.  From lunchbox foods to desserts, this class will give you ideas and recipes for avoiding gluten and choosing healthful alternatives.

Raw Asian Fusion:

You will enjoy demos and tasting of  Coconut Soup, Vegetable Pad Thai, Nori rolls and Cardamom Fruit Tarts.

Dairy-Free and Delicious                                       

Join in this class for ideas and recipes that are great tasting without dairy.  Chef Kim will demo how to make dairy free alternatives to cheese spreads, cream sauces, ice cream and more. There will be samples.

 Super Nutritious & Delicious Greens: 

Come find out the importance of including greens in your diet.  Come taste some amazingly delicious green recipes. We will cover the use of kale, chard, spinach, romaine, bok choy, collards, beet greens, cabbage, and green herbs.

Dips and Treats 

Do you need some healthy recipes for appetizers or starters for when family and friends gather together?  In this class you will learn recipes and techniques for making creamy dips, tapenade, pesto, and hummus along with crackers, breadsticks and veggies that can be used in a variety of ways to make appealing and delicious starters for any gathering or as a yummy snack for yourself.  Samples will be served.

Divine Desserts 

Come enjoy raw desserts that are sure to please.   You will learn through recipe demos, taste all the desserts and take the recipes home to wow your family and friends.

Health Promoting Raw Snacks

We all need a snack every now and then, and this class will give you an arsenal of recipes for snacks that will increase your energy and curb your appetite without caffeine and refined sugar.  Great snacks for kids too.   You’ll be sure to leave energized and empowered to make your own healthful superfood snacks.

Raw Mexican Cuisine

If you enjoy Mexican food but would like an alternative to the meat and cheese found in most Mexican recipes, come enjoy a Raw Mexican class where you will watch the recipe demonstrations and then feast on a delicious three-course meal, including: soup, piled high tacos and a dessert.

Breakfast and Brunch–  Healthy breakfast choices: Juices, smoothies, easy granola with almond milk, raw oatmeal, crepes and raw cinnamon rolls. Get your morning kick start without the sugar and caffeine found in most morning choices.

Organic on a Budget – It is Possible and Important! 

What do the labels mean – “Natural vs. Organic”. GMO foods to watch out for. How eating organic is possible even when you are pinching pennies.  Come gain some tools on how to budget and eat organic for your health

Raw Energy Soups, Mineral Boosting Greens and Dressings 

Chef Kim will teach you the template to follow to make your own healthy and tasty soups, full of life energy. Then you will learn the benefits of incorporating leafy greens and sprouts into your daily menu and how to make delicious salads and dressings.

Kraut Power – Feed your Gut and Boost your Brain

The importance of the gut flora is often overlooked in how it affects every facet of our health. This class will inform and teach you how to make your own highly effective and potent living probiotic food to enhance your overall health. You will prepare your own pint of kraut to take home, ferment and enjoy!  You will taste a variety of fermented foods.

Raw Nut Cheez & Sprouted Breads (and Organic Wine)

Come learn the art of raw cheez and bread making, without the dairy and gluten.  You will taste how fermenting changes the flavor of the cheez and how adding herbs and spices can bring a new dimension to your palate. Smooth cheez spreads and firm cheez forms will be covered. Raw breads are healthy and fun to learn how to make, but do require a dehydrator. You will taste a variety of breads and cheez, accompanied by a glass of organic wine (optional).

Get Cultured!

Come learn the importance of adding cultured foods to your diet and how they can improve your health. You will learn how to culture your own coconut yogurt, kefir, raw nut cheese, and veggie kraut. We will cover different options for ‘starters’ and part of the class will be hands on as you make your own Kraut to take home with you.

Come Clean- Cleanse Workshop

Come find out what Cleansing and Detoxing is all about and how implementing this practice can bring your body greater health. Your questions about different cleanse techniques will be answered along with the reasons for cleansing and how to formulate your own cleanse the smart way.  There are different reasons for using different detox approaches, and there are certain things to consider and be aware of when doing a Cleanse.  If you want to learn how to help your body release unwanted, toxins and weight that are causing ill health, join in for this information packed night.

Healthy Food on the Go- Go 

 

This class will show you how to stay healthy on the go.  Whether you are on the sidelines, picnicking, camping, jetting off somewhere or just need ideas for a bagged lunch, this class will help with ideas and give you some recipes to get you started.

Hot Cocoa Evolution

Chef Kim1 Comment on Hot Cocoa Evolution

As you may already know, I love warm drinks once the temperatures drop below 45. So I’ve been experimenting with making warm drinks that pack a nutritional punch. This one starts out as pure indulgence, but then morphs as the leftovers evolve into a nutrient rich treat. So come along on this delicious journey….

I really wanted a hot cup of Cocoa, so instead of making nut milk and warming it on the stove and mixing in cacao powder and coconut sugar, I decided to try making in totally in the blender. So I chose to use cashews and Brazil nuts for the milk base and added to the blender one cup total of the mixed nuts. Then I add 3 cups of pure water, a half cup of good quality bittersweet chocolate chips or a chopped bar (70%+ cocoa, and only cocoa butter, cocoa, and cane sugar or stevia. I like Theo and CocoPolo). You could also use cacao powder in place of the chocolate bar. If using powder, you’ll need to add some sweetness, so honey, stevia or coconut sugar are my top choices. Then I add a teaspoon of vanilla and blend for two minutes. The friction created in the blender, heats the mixture and creates four to five cups of lovely hot cocoa. (You can decrease the amounts for less, but then you wont have any leftovers to evolve.)

So I drank a cup and shared a cup, ooh la la! But I had leftovers, so I placed that in a jar and put in the fridge.  Later I was in the mood to experiment again so I made a hot cup of Rooibos tea, added the tea to the leftover cocoa, put in a 1/4 teaspoon of cardamom and 1/2 teaspoon of cinnamon and blended that until warm. I enjoyed another warming elixir, good for the soul and immune system.  Then with leftovers from this, I added some oats and chia seeds to a jar, poured the leftover drink into the jar, sealed it and gave it a shake and allowed it to sit for a couple minutes and then shook it again. Placed it in the fridge and there it stayed overnight,

The next morning I had a Cocoa Rooibos Oat Chia Pudding for breakfast. I topped it with some chopped nuts and dried fruit and…Delish!

Next time I plan to add some superfood powders like maca and ashwaganda. These usually get into my smoothies, but I want to add them to my hot drinks for their added benefits of energy and stress modulation.

I hope this gave you some ideas you can take away to treat yourself to some goodness and make multiple uses from one recipe starting point.