Cooking Classes at Preparing Wisely

The New Year brings new classes at a new location.  Preparing Wisely is a lovely food storage shop in downtown Mesa, 144 S Mesa Drive Suite G. The owners are wonderful people who have done a great job setting up an accommodating store front with friendly service.  They recently expanded and added a little kitchen area for demonstration classes.  I am privileged to be on their schedule for next year! All classes are free.  Listed below are the classes I am scheduled to teach. Hope to see you there :)

Tortillas            Tuesday, January 10, 11:00 am

Intro to Grains  Tuesday, January 24, 11:00 am

Grain Trio         Tuesday, February 21, 11:00 am

Grain Trio         Tuesday, March 6, 11:00 am

Grain Trio         Tuesday, April 3, 11:00 am

Grain Trio         Tuesday, April 17, 11:00 am

For a full list of classes offered at Preparing Wisely, visit their Event Schedule.

Real Food for Rookies

If you are a newbie at all this raw, local, pastured, fermented, nourishing, real food that I talk about here on Taste is Trump, then I am about to hook you up! Kelly the Kitchen Kop is relaunching her Real Food for Rookies Class and you will love it.  Taking this class will save you stress, agony and cash while you are transitioning your diet.  It will save you from wasting your money on organic milk and other foods that claim to be healthy, while pointing you down the right aisles to shop.  Kelly also does an amazing job at putting together research so that you get the best information, saves tons of time sifting through the internet.  Tried and true recipes, entertaining and all in the comfort of your own home, in your p.j.'s.  It is a beautiful thing.  $190 for 12 classes.  Check out her page.  If you act fast, meaning TODAY, she has a special promotional price of $145 and by using the coupon code "REALFOOD" (also expires at midnight) you save an additional $25.  Also, you can try winning this class by entering Cheeseslave's giveaway.
links; Monday Mania, Menu Plan Monday

Spring 2011 Class Schedule

At last, it is staying lighter later in the evenings, which opens up my final set of classes this season.  I will be repeating the three gardening classes for all those who have day time conflicts.  Please register early, if I do not have at least four people registered on the day before the class it will be cancelled.  

As always, these classes will be held at my home in East Mesa. Contact me via email at TasteisTrump@gmail.com with questions or to register. Tell your friends and receive a free blackberry shoot. When they register, make sure they mention you sent them.  Class fee will be collected at the start of class. No children please.

Fertilizing

The 13 nutrients all plants need.

Monday, April 11 from 10 to 11 am

$10 per person

Vertical Growing and Pruning

Get more from your vining crops.

Monday, April 18 from 10 to 11 am

$10 per person

Kefir 101

Get started with water and dairy kefir

Monday, April 25 from 10 to 11 am

$15 per person

Garden Planning

What, where and water.

Thursday, April 21 from 6 to 7 pm

$10 per person

Fertilizing

The 13 nutrients all plants need.

Thursday, April 28 from 6 to 7 pm

$10 per person

Vertical Growing and Pruning

Get more from your vining crops.

Thursday, May 5 from 6 to 7 pm

$10 per person

Spring 2011 Class Schedule

Spring has sprung!  I can’t get enough of this weather or of the garden.  I am completely consumed with it right now, excited about he blossoms and the emerging fruit.  On my birthday we stopped by Agritopia in Gilbert where we took a stroll in a community garden.  LOVE <3.  They had a large area set up with 14 foot square plots, people were tending to their plants and discussing methods and hiccups in growing.  Gardeners are wonderful people.

I did a gardening class earlier this year, it was lots fun, I learned a lot and met lovely people.  The class ran very long and many of my main points were skimmed because there is just so much to discuss!  I reorganized my material into three, more in depth, classes that include valuable information. 

These classes will be held at my home in East Mesa. Contact me via email at TasteisTrump@gmail.com to register. Class fee will be collected at the start of class. No children please.

Garden Planning

What, where and water.

Monday, April 4 from 10 to 11 am

$10 per person

Fertilizing

The 13 nutrients all plants need.

Monday, April 11 from 10 to 11 am

$10 per person

Vertical Growing and Pruning

Get more from your vining crops.

Monday, April 18 from 10 to 11 am

$10 per person

By popular demand:

Kefir 101

Get started with water and dairy kefir

Monday, April 25 from 10 to 11 am

$15 per person

Bonus Lesson

Great opportunity to get a peak at Jenny's format. By signing up for her newsletter you will get free access to a mini lesson about fermented ketchup, french fries, fresh whey, and ideas to get your kids to eat fermented foods. Enjoy.

Monday is the last day to register for the series at the price of $149, which is a savings of $50.

Sourdough Waffles

I figured this one out many months ago and have been making it very regularly.  For some reason, I can’t get it to work well for pancakes, but these waffles are killer.  The sour is ever so slight and they cook up so crispy and tender.  Of coarse, a good waffle iron helps too.  These win over even the most intricate yeasted waffles that call for beating the egg whites separately and carefully folding them in.  Bah, this is too easy!

Even though I use expensive oil and sweetener, without the kefir, which I used to use to soak the batter, this recipe is cheaper too.  Besides, when you are working with sourdough, it starts to accumulate.  You have to keep feeding it twice a day for it to get really nice.  Sometimes I end up throwing out some so that there is room in the jar to feed it again. I hate waste and this recipe helps me to use the extra so I don't get a complex.  Typically, I feed 1 cup starter with 2 1/2 cups spelt flour and 2 cups water the night before.  Cover loosely and let set on the counter overnight. This is a wet starter.  You want the batter to be pretty thin, makes for really light waffles.

I serve my waffles with butter, whipped cream, berries and homemade jam.  Sometimes we go all out with this Carmel Banana Pecan Topping.  YUM.

Be sure to register now for Sourdough 101 this Wednesday, we are going to make my favorite pizza and discuss the ins and outs of baking with sourdough.  But if you must miss it, check out Jenny's online class on sourdough, another fermented food!

2 eggs

¼ cup coconut oil

¼ cup maple syrup

1 teaspoon vanilla

¼ teaspoon salt

5 cups bubbly sourdough starter

2 teaspoons baking soda

Whip 2 eggs with oil, syrup, vanilla and salt.  Mix in starter.  Sprinkle baking soda over mixture and whip one more time.  Pour onto hot waffle iron.  Seriously, that’s it!

links; Menu Plan Monday, Monday Mania

Homemade Yogurt

Everybody knows that yogurt is a deeply nourishing food.  Calcium rich with a probiotic punch, this health food populates the gut with friendly bacteria which benefits digestion the whole day through.  A good quality yogurt is inoculated with 5 live cultures, they will be listed on the ingredient label.  Also, yogurts made with whole milk verses skim or powdered milks are much more close to nature and will be used by the body far more effectively.  Another ingredient to be wary of is the sweetener used.  Often it is a low grade processed sweetener and lots of it.  Some yogurts are even sweetened artificially by aspartame.

Making yogurt at home makes good sense.  It takes only 2 ingredients; milk and starter and no fancy equipment just a few jars.  I use a countertop starter that cultures at room temperature, no warming to mess with! Ending up with a superior product for less money makes yogurt making a good skill to acquire.

Jenny at Nourished Kitchen is offering an entire ecourse on cultured foods, but if 13 classes is biting off more than you can chew, Jenny also offers a per class option.

March 4th is the class themed; Fermented & Cultured Dairy (I): Yogurt.  This class includes 4 video tutorials, print tutorials, frequently asked questions sheets, 9 recipes and a recorded conference call to ask your own questions for $20. Check it out here.

In my experience, seeing a new technique from start to finish is the best way to gain the confidence to do it on your own.

If you really want to dive in, use the coupon code SOURPICKLES for $20 off the entire ecourse enrollment.  This includes lifetime access, which I have found to be a huge benefit as I go back and relearn new methods.  But hurry, this is the only coupon code that will be offered online and it expires on Saturday, February 19.
links; Fightback Friday, Frugal Friday, Simple Lives Thursday, Things I Love Thursday, Cooking Thursday, Finer Things Friday, Foodie Friday, Recipe Swap

I've Sprouted

Sprouting was on my list of “to do’s” for many years before I actually dove in.  Like any other new technique, once you go through the process yourself, it becomes a lot less complicated.  I did have my share of bumps, I thought I would share here incase you are facing any of them at the present.

1) My seeds fall through the sprout trays.  I bought a sprouting kit off of Amazon when I first got started.  The seeds in the kit were too small for the sprouting trays.  I thought I had to be doing something wrong…why in the world would they package these seeds with this tray?  I put aside the tray and started using mason jars with mesh screens.  Problem solved.

2) The sprouts get stinky after only a day or two with regular rinsing.  I only had this problem with one packet in my starter kit.  My guess is that it was the type of seed I was sprouting.  I have since bought many other seeds and have never had this problem again.

3) I would completely forget about the jar of sprouts I had going in the cupboard and would find them days later with mold.  I started keeping all my sprouted items in the sink or right beside the sink so I can’t forget.

I made it through the bumps and came out on top!  Now sprouting is a breeze and hardly takes any thought…rinse, drain, repeat.

My favorite sprouting application is for flour.  Check out my post here and many recipes.  My friend, The Enlightened Homemaker, also has some great tips that she posted recently and don't forget tomorrow night's Sprouting 101 class.
links; Hearth and Soup Hop, Tuesday Twister, Tempt My Tummy, Tasty Tuesday, Works For Me Wednesday, Real Food Wednesday

Get Cultured

Last summer there was a 3 week period when the cucumbers peaked and I was harvesting them by the dozen.  We eat a lot of cucumbers on a daily basis, just ask The Backyard Farmer! When we had more than what we could eat, I tried to naturally pickle them.  I’m not sure if I did everything right in the process though.  They tasted okay and I ate them, but they were not delicious.  My kids didn't like them and since I didn’t know if they were properly done, didn’t force it for fear they would make them sick.

I would love to be more confident at lacto fermenting foods.  I started yogurt 7 years ago, dairy kefir 4 years ago and water kefir 6 months ago.  It is time to really dive in and quicken my pace!  When I got this email from Real Food Media about Nourished Kitchen’s new ecourse, I was giddy.  This is Nourished Kitchen’s author, Jenny’s, third ecourse.  I speak from experience when I say, she does the best job!

I love doing simple classes to get people in my area started on their journey to real food and traditional preparations. Jenny is able to reach the world with her technology skills and she covers each topic all the way through with video’s and print material.  She uses principles taught in Nourishing Traditions and keeps things simple with plenty of room for your own variation.

Take a look at this promotional video;

Go here for more details and to register.  If you know you want to get in on this class, don’t delay.  Coupon code “SOURPICKLES”  is good for $20 off and expires February, 19.

Enter to win this ecourse free from these real food sites:
Cheeseslave
Kitchen Stewardship
Kelly the Kitchen Kop

Freshly Fed

I have been working more and more with my sourdough, a lot of trial and error.  When I find something that really works I am ecstatic.  I am up to three recipes now that earn the Taste is Trump stamp of approval.  The stuff really baffles me.  I am more of a cook than a baker.  I like to just throw in what suits my fancy without dirtying any measuring cups.  This often presents a problem in baking.

A long time ago I began working on making whole grain sandwich bread with sourdough starter.  I have nearly given up.  The only success I have had is when I use half white flour in the dough.  Otherwise it is too sour, dense and crumbly.  I have been following Kitchen Stewardships series on whole grain bread baking and am eagerly waiting for sourdough to show up.

In the mean time I have this recipe on my to-do list.  Anyone want to join me in trying it out.  The method is different than any I have tried, so that is promising.

So I have my pizza recipe, which turns out every time.  Thanks, no doubt, to the white flour.  I also have an awesome sourdough waffle recipe that I will be posting in a couple weeks to pump you up for my sourdough class.  I have made this recipe every week for months now because it is the best!  I don't know why I haven't posted it yet. Also, stay tuned next week for an amazing sourdough cake recipe that I am making for Kate’s birthday.

Enjoying the Fruits

As we all enjoy this freezing weather, I enjoy the home canned goodness of my summer canning spree.  Read all about it over at Finding My Niche.  Author, Kami L., has attended my classes and has embraced whole foods within the last year.  She is so inspiring as she shares her journey on her new blog.  If you want to enjoy the fruits of your labors, there is still time to register for my home canning class this Thursday at 7:30 pm.

February 2011 Classes

Another mini series, this will be it until April.  March is too crazy.  I am having a blast getting to know new people and learning about their food journey's and aspirations.  It is really motivating for me to learn more, apply more and teach more.  These have been the most requested classes.  They are for beginners, hence the "101."  Those of you who need to see the process to feel confident, these classes are for you.  If you have been soaking, sprouting and sour-doughing some, but have tons of questions, bring those and we will be sure to discuss them either during class or after.  Share this post with friends that might be interested too.

I am open for suggestions for Spring classes.  I am planning on doing kefir and yogurt because they are such great classes.  Gardening was a popular one, maybe some demonstration in the garden before it gets too hot?

These classes will be held at my home in East Mesa. Contact me via email at TasteisTrump@gmail.com to register. Class fee will be collected at the start of class. No children please.

Soaking 101

How to make it happen in your kitchen.

Wednesday, February 9 from 7:30 to 8:30 pm

$10 per person

Sprouting 101

For salads and flour.

Wednesday, February 16 from 7:30 to 8:30 pm

$10 per person

Sourdough 101

Pizza making at it’s finest.

Wednesday, February 23 from 7:30 to 8:30 pm

$15 per person

Register Now

Soaking 101 $10.00 Sprouting 101 $10.00 Sourdough 101 $15.00

Herbal Ideas

This Thursday is my new class Fresh Herbs; Storing, drying, using.  My friend, Cindy, was my inspiration for this class.  She has an awesome blog and is a wealth of knowledge as she has been studying aromatherapy for a couple years.  I love that these medicines are culinary friendly.  They add great flavor that is so fresh and appealing and are simple to grow and use.

Herbs are expensive to buy in the store and do not last too long in the fridge (partly because they were at the store and in transport for too long.)  It really makes sense to grow them yourself as all they need is dirt, water and sun.  They are continuous harvest plants meaning you use what you need and it grows more. I do not fertilize my herbs, just grow them in native Arizona rocky, clay soil.  Most herbs are essentially weeds; they re-seed themselves and take over and entire area if you let them. They can be tricky to grow from seed, so buy starts to improve your chances of success. I challenge you to find a big pot, or a small plot of dirt to plant at least 5 different herbs in.

When I sat down last week to brainstorm ideas on how I use my herbs, I realized how often I use them even though they are usually optional in recipes.  Most of the time I just throw in what I have on hand and it is a different mix every time.

• Salads are perfect for herbs and salad dressing is even more perfect.
• I pretty much drown my pasta in herbs. Every. Time.
• Herbs and vegetables are a natural pair.
• You can't make delicious pesto without fresh herbs, or bruschetta or salsa
• Place fresh herbs on your sandwich or throw in a marinade
• Flavor oils and vinegars
• Make refreshing beverages like cucumber mint or basil lemonade
• Knead into breads for gourmet loaves
• Soup, rice and bean dishes
• Whip into butter, yogurt or mayonnaise for a special treat

If you are in the area, be sure to register for my Fresh Herbs class tomorrow evening at 7:30 pm.
links; Real Food Wednesday, Works for Me Wednesday

Winter Class Schedule

I am really excited to announce my next series of classes starting this month!  After weeks of agonizing over how to simplify my life, I can’t shake the drive to teach more classes.  I am taking my own advice this year by taking babysteps to meet my goals.  I will be presenting classes in mini segments around my complicated life and schedule.  I know times are crazy for you as well, I hope our schedules gel somewhere along the line and I will see you here.  These classes will be held at my home in East Mesa.  Contact me via email at TasteisTrump@gmail.com to register. Class fee will be collected at the start of class.  No children please.

Grow Your Own

Gardening tricks and tips

Thursday, January 20 from 7:30 to 8:30 pm

$10 per person

Fresh Herbs

Storing, drying, using.

Thursday, January 27 from 7:30 to 8:30 pm

$10 per person

Home Canning

Preserving you harvest

Thursday, February 3 from 7:30 to 8:30 pm

$10 per person

Homemaker Monday, Monday Mania, Menu Plan Monday

Simple Turkey Brine

I swear by brining my thanksgiving turkey.  You can get fancy by adding a bunch of spices and herbs, but I just keep it simple with salt, sugar and water.  Alton Brown has a great Good Eat’s episode that got me started on brining my first turkey.  I have been impressed year after year with how tender, moist and flavorful it is.  If you get a more natural bird, it will not be saline injected, and therefore tends to have less flavor when not brined. 

Jenny at Nourished Kitchen is offering some incredibly useful online cooking classes for holiday cooking.  If you are like me, you are online trying to search for doable recipes that are made with quality and nourishing ingredients.  It is an overwhelming task to work your way through the mountains of holiday recipes to find just the right kind.  Take a look at what she is offering, and be sure to take advantage of the free thanksgiving mini lesson that is available now just for signing up for her newsletter.

1 1/2 cup kosher salt

1 cup sucanat

1.5 gallons pure water

ice

Boil salt and sugar in 2 quarts water until dissolved, ice down, put clean thawed turkey (well rinsed and giblet bag removed) in clean cooler (or pot or bucket if you have one that it will fit in.  Pour the brine and enough water to cover the turkey.  Find some plates and weight it down with cans so that it is completely submerged.  You can put it in the fridge if there is room, or keep it on ice.  I usually put the cooler outside and make sure there is plenty of ice.  Keep in the brine around 12 hours... at least 4, but not more than 24, it's flexible.

When ready to bake, remove and dry with paper towels.  Rub skin with butter or coconut oil.  For delicious gravy, stuff cavity with aromatics, but never stuffing.  If you have a roasting pan with a rack, that works good, otherwise you will have to get your oven rack dirty by placing the turkey directly on it with a sheet pan under it to catch the drippings.  Bake at 425 for 15 minutes, turn 180 degrees and bake another 15 minutes.  Lower temperature to 325 to finish.  Do not rely on the probes that come in the turkey, those are set to pop at 180.  Cook to 160, remove from oven, tent with foil and rest for 30 minutes before slicing.


links; Tuesday Twister, Real Food Wednesday

The Nourishing Gourmet

I'm excited about a new resource online for those of us who want to be able to eat a healthy diet but have budget restraints. Kimi from the popular blog, thenourishinggourmet.com is offering a 13 week ecourse which teaches you everything from how to shop, to how to cook, to how to save on nourishing food. The ecourse is titled, A Peasant's Feast: Nourishing Food on a Budget.

I just took a look at her "Preview" where she has a nice video where she demonstrates seafood fried rice and REALLY helpful print material. It can be so hard to know what you are looking for to get a good product. What fish is really good for you? There are many that are farmed in a way that is just not safe for regular consumption. The print materials lay it all out in a way that is easy to understand.

Kimi says this about the course:

"In a nutshell, this class will have two purposes. First, to share the basis principles of a nourishing, healthy diet, secondly to share how I do that on a budget. I've found that many people desire to eat well, but feel they can only eat well on a rich man's budget. This ecourse is all about showing how the we can eat good food on a reasonable budget.
This is a thirteen week class (a baker's dozen) discussing extensively what to shop for, how to save, and how to cook. We will be discussing what to buy and how to save on poultry, beef, and seafood. I will be teaching how to sprout, soak grains, and how to make sourdough bread and homemade yogurt. I will teach the students how to stretch one pound of beef into a meal for many, how to stretch one single chicken into several meals, and how to stretch high quality seafood. They will learn how to make their own salad dressings, how to lacto-ferment vegetables, the benefits of making your own chicken broth, and how to menu plan.

By the end, students should have a firm foundation of what to shop for, where to find good local food, and how to prepare it. To read more extensively about what each week will bring go here. Another important part of the ecourse is the forum where people have the ability to both discuss with each other that week's topic, and also interact with me and ask questions. This gives me the opportunity to help trouble shoot any issues they are having."

The course costs less than ten dollars a week for enrollment and she is making payment plans available as well. Don't wait to sign up if you are interested as registration for the class ends June 27th!

Also, Kimi is offering an affiliate program for bloggers helping promote her ecourse which I am part of, so by buying this product, you will also be supporting my blog through the small commission I make through your purchase!

Summer Cooking Bonus Lesson

After watching this video, I am convinced it is a genius idea. Clear and concise videos and print material to guide you through recipes and techniques in the comfort of your own home! What could be better? The Nourished Kitchen is starting an online cooking class June 1. This ecourse is all about how to cook real food including; soaking grains, sourdough breads, pickling and fermenting, homemade stocks, water kefir, cheese, salad dressing, menu planning and more.

My first grader is in a 2 week summer camp and needs to bring the requested "non-perishable" snack each day. There are not a lot of health options out there as real food spoils. I made these "lara bars" this morning using Jenny's simple instructions for my son to get some real sustenance each day at camp instead of a hand full of food-like substance. I found the print material very helpful to refer to not only the recipe from the video, but also a chart that gave me options to use different fruits and nuts in the recipe. You will also find all the hows and whys for soaking nuts and seeds along with some great worksheets for you to write up your own thoughts and recipes using her formula.

I love that my enrollment includes lifetime access to the materials so I can go back and refresh and not be pressured to get through it all by a certain time. Life is crazy and things come up, especially in the summertime. I am excited to start browsing this Tuesday and being inspired to do new things, or old things in a new way.

Take a look at the bonus lesson and see if it is something that might be for you too. If you enroll through any link on my site I will get credit for the sale, but I am only promoting the e-course because I truly feel it is valuable information that will help you navigate traditional cooking with real food in this fast food world.

Getting Started

When moving to a less-meat heavy diet, I have found the use of grains to be incredibly helpful. It is easy to ease into because it is not an all or nothing thing. Start out by replacing a little meat with a little grain, like ¼ cup or less in a whole recipe. As you and your family begin to adapt to the flavors and textures of grains, you will be able to accept more and more. This can get to the point where meat is no longer needed to make common meat dishes like sloppy joes or shepherd’s pie.

My favorite grains to stretch a pound of ground beef to two to three times its bulk are millet and red quinoa. When I have it cooked up in my fridge, I am more likely to actually use it and it is easy. When you are starting out and using a small amount, just add it into your regular recipes. Next; start cutting back on the meat little by little and replacing it with grains. 1lb of ground beef equals about 2 cups of cooked grains (about ¾ cup dry). If you go too far, just pull back a little next time and find a good place to settle.

For more ideas click on the “vegetarian-ish” link to the right and register for my class;

Vegetarian-ish

Meat’s role as a condiment.

Saturday, April 3 from 10 to 11 am

$10 per person

This post is shared with pennywise platter, and tuesday twister.

Say-So

Kara is an inspiration!  Through her classes I learned to mandolin vegetables, pressure grains, and yes even bake bread.  She introduced me to cooking techniques that I use every single week if not every single meal.  Because of Kara's easy to approach method, I cook from scratch every day.  It keeps my wallet fat, my waistline slim, and my doctor distant. And it all tastes fantastic! 

-Reachel 

I have been following Kara's blog for about a year, and have tried dozens of her recipes.  I can definitely say that it is the one place I go for a consistently good recipe- I am always blown away by how great everything turns out!  Her classes have been an even better resource than the blog itself, as she provides hands-on experience with the methods she uses.  This has been incredibly helpful to me, as someone new to cooking traditional/slow foods.  She is extremely patient with questions and I feel that I can always trust her knowledge on the topics addressed in the classes.  She provides handouts with information which includes adequate research and background information on each topic, which I really like.  The handouts are also nice in case I forget something once I get home.  I would HIGHLY recommend Kara's classes to people at all levels of cooking.  I always walk away feeling very inspired to make changes in my family's eating habits, and with the skills necessary to do so!!  Thank you Kara!

-Jessica

I have attended several of Kara's classes and have enjoyed every one.  I have been impressed at how she is able to pack so much information into one hour and I always leave each class determined to improve my cooking and implement some of the tips she has taught.  I also enjoy the delicious samples she often provides as part of the class.

-Lindsey

Although I have several health concerns, I seem to be making headway on at least one front. For years I've heard that eating oatmeal would lower cholesterol and ultimately lower blood pressure, I've not had that experience, until now. For the past 5 years or so, I have eaten meusli for breakfast, and I have actually put together my own, using rolled oats, etc. It has never seemed to have any effect on my high blood pressure. Well, I had a visit with the doctor yesterday, and my blood pressure was NORMAL! I have been out of my meds since December so have not taken anything. For the past month or so, I have been eating steel cut oats. I wonder if that is what is making the difference. I fully expected my blood pressure to be high, and it was so normal! I was thrilled. Thanks for all of your information. I believe that you are part of my journey. I have terrible genetics, and they are truly being manifest in me. But I also have impressions that my body will be able to live a long time, in spite of my inheritance. But with these opposing factors, I am simply trying to do the best that I can, and this year has led me to many new ideas, and you have been a huge part of my learning. I thank you.
-Jeriann

Going into these classes I would have never imagined that I too, can bring such health to my family. I noticed at the start of the classes that I was the most inexperienced in the "whole foods". I am very glad I didn't let that intimidate me!! I couldn't imagine spending so much time in my kitchen ( and enjoying it!) and not going to fast food restaurants! I have to admit I still drink my Diet Coke's, but I have cut back, not even realizing that I was. I just don't crave them like I used to. I've compiled a list of my thoughts from the last 5 weeks-

Things I have learned @ Kara Bagley's Cooking Classes

*She really knows her stuff
*She's not coo-coo. (sorry Kara, but it used to seem so extreme to me .) She just has her sites set on the best health for her family.
*She's right-if you make healthy eating a priority-it can happen for you.
*It takes 3 days for my 4 and 6 yr old to detox from sugar. They were completely out of control! They were like wild, crazy, laughing monkey's!!!!
*My pickiest eater is the one that is the most helpful transforming my family's favorite dishes. He hasn't accepted all of it, but he sure does like the way the whole foods fill him up and stay with him longer (his own observation!)
*I'm sick when I think of commercial meat!
*I've been able to quit one of my medications because I'm not as bogged down and so tired from all the heavy foods-Yeah!!
*I am very grateful for Kara and the knowledge that she has shared with me! I know my questions are so basic compared to where she is at-Thank you for not EVER making me feel stupid for asking all those questions!

And finally...

*Can't wait for more info!!!
-Sonya 

Grow Your Own

S-L-O-W FOOD

Oranges take almost a full year from blossom to fruit. That is a long time to wait for the most delicious of foods.  I love the smell this time of year, mmmm.

I am antsy for my garden to groW.  This season is bound to be a good one, I got my soil tested and the proper fertilizers added, the rain has been perfect and the squirrel is DEAD!  The plants grow every day, and I would know because I can’t help but to walk up and down every isle, pick every weed and prune every dead leaf - EVERY day - even today when it was raining. When I eat, I think about my garden, when I sleep, I dream about my garden, when I pray, I ask a blessing on my garden, when I am away, I miss my garden.  What is wrong with me?  Does anyone else have these disturbingly strong feelings towards watching a plant grow from

this to that?

I am trying to do my tomatoes vertical this year, using the Mittleidier Method.  They (25 plants!) are planted very close (10 inches) so I will have to be a diligent pruner.

My potatoes are getting close, here is one peeking though.  I didn't have very rich soil when I planted them, so they are taking longer than they should...soon.

After being attacked over and over again by the blasted squirrel, my kale has resurrected.  I will harvest it all soon as it is starting to battle the heat now.

We transplanted some blackberry starts this winter, the kids are really hoping to enjoy those this summer.

There is much more, if you want to hear it.  I'm just not sure how much insanity you can handle in one post.

One thing is for sure, commercially grown food is not getting this kind of love.  Chemical fertilizers that are lacking in micro-nutrients, pesticides and being crammed into crates for a long road trip--not the same result.  I am getting pumped up for my slow food class this Saturday, where we will be discussing why, where and how to go about slow food.  Join us if you care.


This post is part of Real Food Wednesday.