Zucchini and Green Zebra Tomato Lasagne

This is a delicious uncooked Zucchini Lasagna with basil-pistachio pesto, tomato sauce, and pignoli ricotta.
This is great for a special occasion meal. It passed my taste testers who gave it an 8 on the raw food scale (10 being as good as it gets). This is what everyone had for dinner and they loved it. You can find this recipe in the book Raw Food, Real World.  I like to create my own recipes, but also love trying other peoples delicious and amazing food ideas.  I have had this book by Sarma Mengailis (published in 2005) for years and enjoy making some of the recipes from time to time.  If you don't already have it, check it out for some fun ideas.

Habenero Ranch~Kale in a Krunch

So.....Yummy and nutritious!! While shopping today at Good Earth, I found packages of 'Kale in a Krunch' by Alive & Radiant Foods out of Berkeley, CA. Some of you may have already found this and tried it. (Raw~Vegan~Dehydrated) They use Kale, Cashew, Lemon Juice, Nutritional Yeast, Miso, Apple Cider Vinegar, Habernero, Garlic, Spices & Himalayan Crystal Salt. This product has such a delicious flavor and delightful crunch. The package is usually more full than this, but I ate quite a few pieces and then took the picture.  All you need is a few and a glass of water to make you feel completely satisfied. I just kept eating them, because I couldn't believe how good they tasted. Has anyone else tried this delicious snack?

Whole Wheat Raisin-Walnut Artisan Bread

My Mom purchased a La Cloche for me several years ago and I have loved making delicious Artisan bread in it. What I love about making your own bread this way is that it only uses 1/4 tsp. instant yeast and ferments overnight for a much better, healthier bread. This Whole Wheat Raisin-Walnut Artisan Bread tastes so delicious!  You can purchase a La Cloche from Breadtopia.  I also have a Danish Dough Whisk for stirring the ingredients together. This bread is so simple with few ingredients.  I like to make 3 loaves, one to eat while warm, one to save for sandwiches and the other to give away:) When making a loaf for sandwiches, leave out the raisins and walnuts.
View video instructions on Breadtopia for a basic artisan bread in the La Cloche.  I have cut down on the salt, put equal amounts of whole wheat flour to unbleached flour as well as adding raisins & walnuts. Sooo....yummy. Breadtopia has a lot of different recipes for all kinds of yummy breads on their website.  Add in the raisins & walnuts after you have formed the dough.


Ingredients for No Knead Whole Wheat Raisin-Walnut Artisan Bread:
 (Printable Recipe)

1 1/2 cups whole wheat white flour
1 1/2 cups unbleached white flour
1/4 tsp. instant yeast
1 1/4  tsp. salt
1 1/2 cups purified or spring water
1 cup raisins
1/2 cup chopped walnuts (I like mine a little chunky to notice them in the bread)

Mix together the dry ingredients.
Mix in water until the water is incorporated. Dough should be sticky.
Fold in raisins & walnuts.
Cover with plastic (I use plastic shower caps) and let sit overnight on counter.
In the morning transfer dough to floured board and flatten into a rectangle and fold in thirds. Use enough flour to form dough and shape into ball.
Transfer to well floured bowl or basket for proofing . Cover with towel and let rise about 1 1/2 hours.
Bake in covered La Cloche or Dutch oven preheated to 500 degrees for 30 minutes.  La Cloche should gradually heat along with the oven when preheating.  Let bread cool completely on rack.  Let La Cloche cool down with the oven.  You want to prevent extreme temperature changes with the La Cloche to prevent cracking.  You do not need to wash your La Cloche.
To watch video on how to make this bread click the link below:
No Knead Bread 

Light Watermelon Muffins

I purchased a delicious watermelon today and had an idea to use it in muffins.  My taste testers said it was a definite go!! Eat these with a big bowl of watermelon on the side and you've got a tasty breakfast or lunch! These are not a sweet muffin, so you can put your favorite spread on them. YUMMY!!
They turned out amazingly good. Warm from the oven, these muffins will satisfy many a craving for "homemade". When my son was in Japan a month ago, he brought back the cutest muffin paper baking cups.   His girlfriend picked them out for me. You just put the muffin cups on a pan and they bake beautifully. They really make my muffins look impressive:) I hope you will give this recipe a try.  It's simple & light with few ingredients, healthy & yummy.

Light Watermelon Muffins
 (Printable Recipe)

2 cups white whole wheat flour
3 teaspoons Aluminum Free Baking Powder
1/4 teaspoon sea salt
2 cups cubed watermelon (After cubing, place in blender and puree)
3 tablespoons extra virgin olive oil
2 tablespoons ground flax seed mixed with 2 tablespoons water (stir until mixed well)

Heat oven to 400 degrees F.  In medium bowl, combine flour, baking powder and salt; mix well.  In another bowl, combine watermelon puree, oil and flax seed.
Add liquid ingredients to dry and stir gently.  Fill either muffin tins or muffin papers 3/4 full.  Bake at 400 degrees F for 18-23 minutes or until light golden brown.  Enjoy!!

Tender Green Bean with Mushroom & Lemon peel

                                                                                                                                                                                                                                          
I created this beautiful and delicious green bean dish tonight for dinner and served it with the Chick'n Salad Sandwich (Post Below).  The fresh, tender green beans were sooo....good. You have to give this one a try.  You could serve this at any holiday meal as well.

Tender Green Bean with Mushroom & Lemon Peel                                          
(Printable Recipe)

Serves 6 as a side dish.

Saute:
1 Portebello Mushroom, diced

2 tab. yellow onion diced

1/4 tsp. oregano

1 tsp. olive oil

salt &  pepper


Steam:
1 lb. fresh tender green beans
1/4 cup water

Sauce:
Juice of 1/2 lemon
2 tab. Vegenaise

1/8 tsp. dried dill

Rind of 1 lemon (use lemon zester to make long thin slices)

Cook mushroom, onions and oregano in olive oil and season with salt & pepper. Cook until mushrooms look soft and turn color. Remove from pan.


Add 1/4 cup water to pan you cooked mushroom in. Add green beans and simmer with lid on until water has disappeared. Remove green beans and put in bowl.


Mix sauce well and stir into green beans. Add mushroom mixture.
Add rind of lemon to green beans and mix. Enjoy. 

Vegan Chick'n Salad With Grapes

This is a quick and easy Vegan Chick'n Salad that tastes delicious.  Serve on sprouted wheat buns or mound on lettuce for a luncheon dish.  You will love this! Just a few ingredients-simple and healthy.

Vegan Chick'n Salad With Grapes
(Printable Recipe)

1 1/2 cups diced Chick'n Scallopini (2 patties)
12 red seedless grapes, quartered
4 tablespoons Vegenaise
1 rib celery, chopped
1 green onion, with about 2 inches of green, chopped
salt and pepper, to taste
dash curry powder

Sprouted Wheat Buns (I used Alvarado St. Bakery brand)

Cook the 2 patties of Chick'n Scallopini in 1 tsp. olive oil (2 1/2 min. on each side). Cut-up in small squares.  Combine all ingredients.  Add salt & pepper to taste.  Serves 4.

Hibiscus Flower Punch with Apple & Lemon

Today I created this delicious & fun drink that is both thirst quenching & healthy for these hot summer days. It has Hibiscus Flowers, Apple, Lemon and a small amount of Stevia to sweeten.  It is not only a beautiful, impressive drink, but delicious, fun and healthful. Kids and adults alike will love its taste, and the drink is a healthy alternative to high-sugar fruit punches. The punch has a vibrant, deep-red color that makes it look like traditional fruit punch. You can watch the video below to show the health benefits of Hibiscus Herbal Tea. 
Medical Benefits of Hibiscus Tea: Nutritional Supplements eHow.com

Hisbiscus Flower Punch with Apple & Lemon

5 Cups water (bring to a boil)
1 Tablespoon loose Dried Hisbiscus Flowers (buy in bulk packages at Health Food Store) or 4 tea bags
1 Apple
2 Lemons
1 1/2 tsp. Stevia (3 packets)

Put 1 Tablespoon Hisbiscus Flowers in Tea Holder Use Stainless Steel Tea Infuser Let sit for 15 minutes and remove infuser.
After cooling a bit, put 2 of the cups of hibisicus water in a blender with the apple (sliced) and the juice of 2 lemons.  Blend well.  Strain tea through nut milk bag and mix with the other 3 cups of tea.  Add ice and enjoy.  Garnish with lemon slices. If you have a juicer, you can juice the apples and add to the drink instead of blending and straining through a nut milk bag.

Deb's Minestrone Soup

I created this minestrone recipe years ago. My husband is crazy about it and requests it all the time. It really is his absolute favorite meal, especially with my homemade artisan bread (recipe soon to come!)This is truly comfort food to me. I love it, and I hope you do too!

Deb's Minestrone Soup

Serves 6-8

Ingredients:

2 cups carrots, diced

1  stalk celery diced

1/4 cup chopped onion

1 small zucchini diced

8 cups vegetable broth

1 15-ounce can Muir Gien tomato basil soup

1 15-ounce can Annies Organic Medium Vegan Chili

1 15-ounce can organic vegetarian chili beans (combo of pinto, kidney, black beans and sea salt)

1 10-ounce can Rotel Tomatoes

4 Tbsp. Tomato paste

1 cup frozen peas

1 1/2 Tbsp. Agave nectar

3/4 tsp dried oregano

1 Tbsp. Spike

2 tsp sea salt

1/2 cup chopped fresh basil

2 cups whole grain fusilli pasta (spirals)

Daiya Vegan Mozzarella for garnish

Toss all ingredients except pasta and Daiya cheese into a large soup pot.  Bring to a boil, then add in the pasta and simmer until veggies and pasta are tender, about 15 minutes. Serve each bowl garnished with vegan cheese and whole grain artisan bread. It doesn't get any better than this, just ask my hubby!

Summer Vegetable Pasta Salad

My daughter has been in town visiting from Southern California this past week, and when the two of us get together we just can't help ourselves, we have to get cooking! After all, that is our favorite pastime. We were in heaven wandering Whole Foods today (for way to long) searching for inspiration for something to make for dinner. What resulted was one of the tastiest pasta salads I have created to date. The whole grain noodles and Vegan Gardein Chick'n added substance to the dish, and all of the fresh seasonal veggies added a rainbow of colors! Color is always a good sign when you are eating for health. The best part about this salad is that it is really good eaten cold or room temperature so it is perfect for summer  picnics or potlucks. I hope you enjoy this as much as we did!

Summer Vegetable Pasta Salad

Serves 4-6

Ingredients:

1 lb. whole wheat penne rigate noodles

Cook according to Pckg. directions. Reserve 1/2 cup of pasta cooking water.

1 bag of Gardein Chick'n Scallopini

1 Tbsp. extra virgin olive oil

Spike seasoning

Heat 1 Tbsp. of olive oil in a large non stick skillet over medium high heat. Season the chick'n with spike seasoning and saute in the pan until lightly browned on both sides. Set aside to cool for 5 minutes, then slice into 2 inch pieces.

1/4 cup chopped green onion, white and green parts

1 lb. asparagus, steamed and sliced into 2 inch pieces

1 red bell pepper, seeded and sliced in 2 inch pieces

8-10 basil leaves, chopped

2 Tbsp. Italian flat leaf parsley, chopped

1/2 cup Daiya vegan mozzarella cheese or any vegan cheese of choice

Chop all veggies and place in a large bowl or serving platter.

Creamy Dill Dressing:

zest of 2 lemons

Juice of 2 lemons

2 tsp. dried dill

2 Tbsp. Veganaise or Tofutti vegan sour cream

1 tsp sea salt

1 tsp mustard

4-5 splashes green Tabasco sauce

2 garlic cloves, minced

1/4 cup extra virgin olive oil

fresh black pepper (few pinches)

Whisk all ingredients together and set aside.

Assembling the salad:

Place the pasta noodles, Gardein Chick'n, veggies and Vegan cheese into a large bowl or serving dish.  Add all of the dressing and toss to coat. Add 1/2 cup reserved pasta liquid and toss one more time. Enjoy!!

Me and my beautiful daughters (Debbie (ME), Morgan & Heather)

Morgan- Little House of Veggies

Classes

November 2013 * Classes

 

Saturday, November 9, 2013 • 11:00 AM:

Understanding & Balancing Your Bodies pH • Introducing Superfoods for Super Health
  

Saturday, November 9, 2013 •  11:00 AM

Sandy Bosch Kitchen Center

Sandy, Utah

REGISTER HERE

or call 801-562-1212

The Health Seeker's Kitchen - Balancing your bodies pH is the cornerstone of excellent health! Gain an understanding why alkaline-forming foods promote wellness and acid-forming foods invite dis-ease. Prevent allergies, sinus problems, immune challenges, illness, premature aging, osteoporosis, digestive issues, arthritis, headaches, fatigue and countless other health conditions by promoting this balance. When we consume acidic foods and drinks, stop exercising and continually have negative emotions our body is overrun with acids and this causes major disruption. The top three killers (cancer, heart disease, and diabetes) are all directly linked to poor diet.  Eating the proper foods and getting in balance, will help us avoid health problems, along with the misery and the poor quality of life they cause. This is a fun packed class with experiments to watch, delicious foods to eat and introduces superfoods for super health and energy.

Class $25.00
- Instruction, Alkalizing foods as well as superfoods and herbs sampling
- Recipes

$19.99 (Kit)

- Home test pH kit (40 page booklet, 15 foot roll pH test paper with dispenser & acid/alkaline food quick reference pocket card.)

Sandy Bosch Kitchen Center

8940 South 700 East Sandy, UT 84070

Sandy, Utah

REGISTER HERE

or call 801-562-1212

 

October 2013 * Classes

_________________________

Wednesday, October 23, 2013 (12:30pm):

The Health Seeker's Kitchen: Delicious Raw Cultured Pickles & Vegetables. 

Learn the secrets of no-cook, brine pickles: you know them as - Dill Pickles, Sauerkraut, Kimchi, and Pickled Peppers. You will discover there is no better source of daily supplements than found in common vegetables, sea salt and water transformed into pickles. You will be amazed how easy it has become to make traditional brine pickles. Great grandma’s pickles are back with a new-fashioned kitchen gadget!  We will be making Carrot Pronto Pickles. You will be learning how to make these fermented vegetables, the science behind it and why it is so important to include them in your daily diet.  You will sampling Pickled Peppers, Pronto Carrots & Kimchi.

Bosch Kitchen Center-Orem                                                                            
176 W. Center St.

Orem, Utah  84057

REGISTER HERE                                                                                                                                        
 or call 801-224-1616

 _______________________________________

October 8 (Tuesday) 2013: A New Way to Salsa with The Perfect Pickler. Learn how to make Salsa Fermentada, Mexican Pasta Salad, Vitality 7-Layer Dip and Probiotic Rich Veggie Dip.

October 8, 2013 - 12:30 PM

Sandy Bosch Kitchen Center

Sandy, Utah

REGISTER HERE

or call 801-562-1212

What does football, back to school, winter and the holidays all have in common? If you guessed gatherings with loved ones, good food, entertainment and sharing cold & flu germs - YOU ARE RIGHT! Have no fear on the cold & flu part, help is on the way.  One of the best ways to improve your families immune system and overall health, is to add fermented foods every day.  

A centuries-old craft practiced by traditional cultures in all parts of the world, fermenting food is a creative and inexpensive way to enhance the nutritive properties of your favorite foods. Come and learn how to make a fermented salsa starter using the Perfect Pickler. Homemade salsa has never been easier.  Add a few spoonfuls of this starter to fresh tomatoes to create salsa in minutes.  This recipe is devoured by adults and children alike. Most people don't realize that traditionally fermented foods are not only wholesome and nutritious, but are used therapeutically by holistic nutritionists to heal the gut, improve digestion and improve immune function.

A two quart batch of fermented salsa starter will make ten or more quarts of salsa – just when you are ready for it. Make your salsa for pennies on the dollar over store bought, pasteurized brands. We will also be making a Mexican Pasta Salad and Vitality 7-Layer dip using the salsa. You will love sampling the Probiotic Rich Veggie Dip and a cultured drink. All plant-based, delicious and healthy.

Class: $25.00
Includes class instruction, recipes & samples.
Perfect Pickler & 2 quart jar sold separately. Reserve these items when registering for class.


  

September 2013 * Classes
_________________________ 

September 21, 2013 (Saturday) 10:00 AM:
The Health Seeker's Kitchen: Raw Cultured Pickles (Hands-On Class). Sample Tropical Fruit, Pickled Peppers, Kimchi, Dill Pickles and Raw Almond Yogurt with Granola.

Most people don't realize that traditionally fermented foods are not only wholesome and nutritious, but are used therapeutically by holistic nutritionists to heal the gut, improve digestion and improve immune function.
Learn the secrets of no-cook, cultured brine pickles: you know them as - Dill Pickles, Sauerkraut, Kimchi, and Pickled Peppers. You will discover there is no better source of daily supplements than found in common vegetables, sea salt and water transformed into pickles. You will be amazed how easy it has become to make them.  Great grandma’s pickles are back with a new-fashioned kitchen gadget!  We will be making Carrot Pronto Pickles. This is a hands-on class where you will be taking home your own pickles to culture and will learn about all the crucial health benefits. We will be sampling cultured pickled peppers, tropical fruit, kimchi and dill pickles. And to top it all off, we will have a demonstration on making raw almond yogurt and sampling it with some raw granola.  Get ready for cold and flu season by using more fermented foods.

Class Includes- The Perfect Pickler Kit, 1/4 lb. Celtic sea salt, 1-qt. wide mouth canning jar, carrots, spices, purified water, samples and recipes.  
$35.00. 

Kitchen Kneads                                                                                               
7579 S Redwood Rd

West Jordan, Utah 84084

REGISTER HERE                                                                                                                                                      801-561-9616

August 2013 * Classes
 __________________________________________________     
August 24, 2013 (Saturday) 10 AM :

No-Knead Artisan Breads, Sourdough Breads and Raw Nut Cheese Spreads - Free Class

Kitchen Kneads                                                                                               
7579 S Redwood Rd

West Jordan, Utah 84084

REGISTER HERE

or call 801-561-9616

Come & learn how to make delicious no-knead Artisan Bread that ferments overnight and uses a cooking method that simulates hearth baking.  Debra Walton (The Health Seeker's Kitchen), will be using the La Cloche covered baker, a ceramic dome that fits into your own oven and creates beautiful, delicious & healthy bread.  We will also be sampling a variety of Raw Nut Cheeses and making delicious raw chocolate almond milk.  Come hungry!

Class Includes demonstration, health information, recipes, sampling of breads & spreads.

March 2013 * Classes _____________________________________________________

March 27, 2013 (Wednesday) 12:30 PM:
 The Health Seeker's Kitchen: The Art of Tuscany Style Artisan Bread, Soup, Salad & Delicious Carrot/Almond Smoothie

The Health Seeker's Class - Join us for instruction in the art of Tuscany style food - Come and learn how to make No-Knead Tuscan Artisan Bread that ferments overnight and uses a cooking method that simulates hearth baking.  We are using the La Cloche covered baker, a ceramic dome that fits into your own oven and creates beautiful, delicious & healthy bread.  Enjoy sampling healthy comfort foods -Tuscan Soup and Pasta. We will also be serving a carrot and almond drink made fresh in the Vitamix Professional blender. This is an all plant-based, nutritious & super delicious class! Come hungry for a light lunch.

Sandy Bosch Kitchen Center

8940 South 700 East Sandy, UT 84070

Sandy, Utah

REGISTER HERE

or call 801-562-1212

____________________________________

March 14, 2013 (Saturday) 10:00 AM:
 The Health Seeker's Kitchen: Raw Cultured Pickles (Hands-On Class)Make Your Own Rich Probiotic Pickles for Pennies!
 

Learn the secrets of no-cook, brine pickles: you know them as - Dill Pickles, Sauerkraut, Kimchi, and Pickled Peppers. You will discover there is no better source of daily supplements than found in common vegetables, sea salt and water transformed into pickles. You will be amazed how easy it has become to make traditional brine pickles. Great grandma’s pickles are back with a new-fashioned kitchen gadget!  We will be making Carrot Pronto Pickles. This is a hands-on class where you will be taking home your own pickles to culture and learning about all the crucial health benefits. You will also be sampling Pickled Peppers, Cucumbers & Kimchi.

Class Includes- The Perfect Pickler Kit with 1/4 lb. Celtic sea salt, 1-qt. wide mouth canning  jar carrots, spices & purified water. 

Kitchen Kneads                                                                                               
7579 S Redwood Rd

West Jordan, Utah 84084

REGISTER HERE                                                                                                                                                     or call 801-561-9616

February 2013 * Classes
___________________________________

February 23, 2013 (Saturday) 10 AM :
No-Knead Artisan Breads & Raw Nut Cheese Spreads - Free Class

 






 

Kitchen Kneads                                                                                               
7579 S Redwood Rd

West Jordan, Utah 84084

REGISTER HERE

or call 801-561-9616

Come & learn how to make delicious no-knead Artisan Bread that ferments overnight and uses a cooking method that simulates hearth baking.  Debra Walton (The Health Seeker's Kitchen), will be using the La Cloche covered baker, a ceramic dome that fits into your own oven and creates beautiful, delicious & healthy bread.  We will also be sampling a variety of Raw Nut Cheeses and making delicious raw almond milk smoothies.  Come hungry!

Class Includes demonstration, health information, recipes, sampling of breads & spreads.

  

 September 2012 * Classes 

________________________________ 

September 26, 2012: Understanding & Balancing Your Bodies pH

  

September 26, 2012 - Night Class (Wednesday, 6:30 PM)

Sandy Bosch Kitchen Center

Sandy, Utah

REGISTER HERE

or call 801-562-1212

The Health Seeker's Kitchen - Balancing your bodies pH is the cornerstone of excellent health! Gain an understanding why alkaline-forming foods promote wellness and acid-forming foods invite dis-ease. Prevent allergies, sinus problems, immune challenges, illness, premature aging, osteoporosis, digestive issues, arthritis, headaches and countless other health conditions by promoting this balance. 

Class includes:
- Home test pH kit (40 page booklet, 15 foot roll pH test paper with dispenser & acid/alkaline food quick reference pocket card.)
- Alkalizing foods as well as superfoods and herbs sampling
- Recipes

$35.00

August 2012 * Classes
_________________________________________________

August 16, 2012: Salsa Fermentada- A New Way to Salsa with The Perfect Pickler

August 16, 2012 - Night Class (Thursday 6:30 PM)

Sandy Bosch Kitchen Center

Sandy, Utah

REGISTER HERE

or call 801-562-1212

Come and learn how to make a fermented salsa starter.

A two quart batch of fermented salsa starter will make ten or more quarts of salsa – just when you

are ready for it. Make your salsa for pennies on the dollar over store bought, pasteurized brands. Learn

how to make several salsas from your starter and enjoy dinner -  Taco Salad with Baked Tortilla shells,

Homemade Guacamole, Salsa and Watermelon Agua Fresca. Keep your immune system strong

year round with 30 things to do with salsa. You will love this class - so come hungry. All delicious, gluten-free & plant-based.

$15.00 includes class instruction, dinner & recipes.

May 2012 * Classes

 ___________________________________________________

May 16, 2012: No-Knead Artisan & Wild Yeast Sourdough Breads/Raw Nut Cheeses & Spreads 

May 16, 2012 - Night Class (Wednesday 6:30 PM)

Sandy Bosch Kitchen Center

Sandy, Utah

REGISTER HERE

or call 801-562-1212

Come & learn how to make delicious no-knead Artisan Bread that ferments overnight and uses a cooking method that simulates hearth baking.  We will be using the La Cloche covered baker, a ceramic dome that fits into your own oven and creates beautiful, delicious & healthy bread.  You will be taking your own wild yeast sourdough starter home.  We will also be sampling a variety of Raw Nut Cheeses and Spreads.  

Class cost - $19.00  includes:  Wild Yeast Sourdough Starter in a wide mouth glass container.

April 2012 * Classes

 ________________________________________________

April 25, 2012: Raw Cultured Pickles:

Class #2-Make Your Own Raw Cultured Sauerkraut & Kimchi

April 25, 2012 - Night Class (Wednesday 6:30 PM)

Sandy Bosch Kitchen Center

Sandy, Utah

REGISTER HERE

or call 801-562-1212

Learn the secret to making raw cultured sauerkraut & kimchi with the Perfect Pickler gadget.
This is a hands-on class and you will be taking home either sauerkraut or kimchi to culture. You
will discover there is no better source of daily supplements than found in common vegetables, sea salt,
and water transformed into pickles. Class space is limited because of the hands-on portion of the class, so register and pay in advance to reserve your spot. These pickles are full of vitamins, minerals, enzymes and microcultures!!  The sauerkraut and kimchi are both so delicious and packed with vitamins, minerals, enzymes & microcultures - healthy for your entire family! We will also be making cultured almond yogurt.

Class cost includes:  The Perfect Pickler Kit, 1-qt. wide mouth canning jar, 1/2 lb. Celtic Sea Salt, Mastery of Brine Pickling Booklet.  $49.00 or $59.00 for both class #1 and #2.
________________________________________________

April 11, 2012: Raw Cultured Pickles:

Class #1-Make Your Own Rich

Probiotic Pickles for Pennies!

April 11, 2012 - Night Class (Wednesday 6:30 PM)

Sandy Bosch Kitchen Center

Sandy, Utah

REGISTER HERE

or call 801-562-1212

The Health Seeker's Class - Raw Cultured Pickles - Learn the secrets of no-cook, brine pickles: you know them as - Dill Pickles, Sauerkraut, Kimchi, and Pickled Peppers. You will discover there is no better source of daily supplements than found in common vegetables, sea salt and water transformed into pickles. You will be amazed how easy it has become to make traditional brine pickles. Great grandma’s pickles are back with a new-fashioned kitchen gadget!  We will be making Zucchini & Carrot Pronto Pickles, in this first  of a two part class. This is a hands-on class where you will be taking home your own pickles to culture and learning about all the crucial health benefits. We will be serving up pickles with a delicious sandwich made on Whole Grain Artisan Bread baked in our Panini Maker.

The second class will be held on April 25th where we will be making  sauerkraut and kimchi. Be sure to sign-up for both classes and save $10.00. Class space is limited because of the hands-on, so register and pay in advance to reserve your spot.

Class cost includes:  The Perfect Pickler Kit, 1-qt. wide mouth canning jar, 1/2 lb. Celtic Sea Salt, Mastery of Brine Pickling Booklet.  $49.00 or $59.00 for both class #1 and #2.
 

February 2012 * Classes 

____________________________________________________

February 2012: Raw Foods Night

February 22, 2012 - Night Class (Wednesday 6:30 PM)

Sandy Bosch Kitchen Center

Sandy, Utah

The Health Seeker's Class #12 - Raw Foods Night - We will be juicing, creating smoothies and sampling raw Cranberry Maple Granola with almond milk.  We will also sample a delicious raw dinner menu. Learn about Enzyme Nutrition and why we need more enzyme rich foods in our diet. You will love this fun and exciting class and take home a lot of easy recipes. All foods are raw, organically grown, plant-based and gluten-free. We hope you can join us.

January 2012 * Classes

 ___________________________________________________

January 2012: A Night in Tuscany

January 25, 2012 - Night Class (Wednesday 6:30 PM)

Sandy Bosch Kitchen Center

Sandy, Utah

The Health Seeker's Class #11 - Join us for A Night in Tuscany - Come and learn how to make No-Knead Tuscan Artisan Bread that ferments overnight and uses a cooking method that simulates hearth baking. We are using the La Cloche covered baker, a ceramic dome that fits into your own oven and creates beautiful, delicious & healthy bread. We will also be using sprouted wheat for an even more nutritious bread. Enjoy sampling healthy comfort foods -Tuscan Soup, Tuscan Pasta Salad & Non-Dairy Tuscan Hazelnut Gelato. All plant-based, nutritious & super delicious!

December 2011 * Classes
 ____________________________________________________

December 2011: Staying Healthy with Greens, Seeds, Sprouts, Berries & Superfoods

December 14, 2011 -  Night Class (Wednesday 6:30 PM)

Sandy Bosch Kitchen Center -
Sandy, Utah

The Health Seeker's Class #10 - Learn how to maximize your healthy kitchen with more greens, seeds, sprouts, berries & superfoods. Five tablespoons of alfalfa seeds costing .25 cents will yield one pound of sprouted greens. You can have a garden all year long with a sprouting kitchen. Sprouting can increase the vitamin content of wheat by 300-1400%. Learn about Maca, which supports the endocrine system, the adrenals, and the thyroid. We will be making a gorgeous Zesty Sprout Salad, Raw Chia Seed Pudding, Raw Maca-Cacao Smoothie, Raw Cheezy Kale Chips, Super Easy Green Smoothie and whipping up my Blueberry Coconut Muffins. All plant-based nutrition and super delicious!