Meal of the Month - Quick MealsTuesday August 30, 2011
10:00AM - Noon
Registration $6
Taught by Ashley McCord
Click here to register
With the start of school and Fall sports right around the corner, spending time as a family eating dinner can be hard to come by. So how about spending less time cooking and more time eating and enjoying each other? Come and learn how to make three different meals around 30 minutes each to add to your families' menu this year.
Bread Making 201
Saturday September 10, 201110:00AM - 2:00PM
Registration $6 Taught by Ashley McCord
Click here to register
This class is for anyone who is ready to move past the basics of bread making.
Do you still find yourself using processed white flour products for pizza night or birthday parties? If you answered yes, then this class is for you!
We will specifically cover:
- Pizza Dough - making it and rolling it out
- Birthday Cake - cake and icing
- Cookies
Cooking Under Pressure
Saturday, September 17, 2011
10:00am - 2:00pm
Taught by Sue Becker
Cost: $6
Click here to register
Sue will introduce you to the best thing for the home cook since running water!
Learn to make fall-off-the-bone-tender chicken in half an hour, delectable black beans and rice, and garlic green beans even your kids will love. Sue will show you, step-by-step, how to make an entire meal (including dessert) in a pressure cooker.
If you have a pressure cooker, come and find out what an amazingly versatile tool you have in your cupboard. If you don't own one yet, come to taste why you should!
Tailgate Party
Tuesday September 13, 2011 10:00AM - 1:00PM
Taught by: Denise Rogers
Cost: $6
Click here to register
With the beginning of football season comes the phenomenon known as tailgating. Don your favorite team's spirit wear* and join us for a flavorful meal and special beverages (nonalcoholic) players and fans alike will enjoy. Whether you prefer to pack lunch for a tailgate party or enjoy the festivities in the comfort of home, the recipes and preparation timeline will help make your next game day event a success.
*Door prizes will be given to best dressed fans.
Bread Making 101
Thursday September 22, 2011
10:00AM - 1:00PM
Registration $6
Taught by Ashley McCord
Click here to register
This class is for anyone who wants to get started grinding their own wheat and making their own bread products. This class is shorter than our regular "Getting Started" class - we will concentrate specifically on making bread!
We will cover the two electric mills:
- The Wondermill
- The Nutrimill
We'll also discuss all electric bread making options using:
- The Zojirushi Bread Machine
- The Electrolux Kitchen Assistent
- The Bosch Mixer
In addition to making basic breads, we'll show you how to:
- Make muffins, pancakes, and coffeecake
- Choose the right size pan for your bread
- Shape, rise, and bake your bread.
Meal of the Month - PASTA
Thursday September 29, 2011
10:00AM - 1:00PM
Registration $6
Taught by Ashley McCord
Click here to register
"Pasta - From 'How To' to Quick & Easy"
If you love pasta as much as we do, you will love this class. Not only will we be showing you how to make your very own fresh pasta using the Lello PastaMaster 2200, we will also be sharing some yummy recipes using our line of Organic Brown Rice Pasta. Come and enjoy some recipes from the past as well as some new additions that will surely become your family's favorites.
Gluten Free 101
Saturday October 1, 2011
10:00AM - 2:00PM
Registration $6
Taught by Denise Rogers
Click here to register
This class will help you gain the confidence and know how to begin making your own gluten free breads and rolls. Join us for a time of baking, sampling, and lots of helpful information. Delicious gluten free foods can be prepared fresh at home for less! Freshly milled gluten free (GF) flours contain all of the naturally occurring fiber and are much more nutritious than prepared bags of GF flour.
Along with GF grains, beans, and ingredients, the Zojirushi bread machine, Magic Mill (Electrolux) Mixer, and three of our cookbooks will be highlighted. The necessary ingredients and supplies are available here for your convenience.
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ARTICLE
WE NOW HAVE KEFIR STARTER I am very excited about the ease of use and the health potential of this product.
Kefir Starter (item# 09196) can be added directly to cold milk and incubated at room temperature for 18-24 hours. Once fermented, you can then use as little as 2 tablespoons of your freshly made kefir to inoculate your next batch. It doesn't get any easier than this. For those of you avoiding dairy, these strong bacterial strains will also culture coconut water from young coconuts, fruit juices and rice, soy or almond milk.
Each starter set contains 6 individual packets. Each packet can be used for up to 7 generations of cultured milk and a limitless number of generations for fermented juices. The fermented juices are "bubbly delicious" at a fraction of the cost you pay in the health food store.
Read on to learn why you want to add kefir to your daily diet. The health benefits are abundant.
What is Kefir? Traditionally Kefir is a fermented milk-based beverage. It is rich in beneficial microorganisms as well as enzymes, vitamins and minerals. Most people think of Kefir as nothing more than liquid yogurt. However, while they are both fermented milk products, there are some definite distinctions.
Kefir vs YogurtMany of you perhaps have heard me, as well as others, teach of the importance of reestablishing gut bacteria, either by supplementation or consumption of fermented or cultured foods, such as yogurt or kefir.
I have always thought that yogurt and kefir were basically the same, just one was solid and one liquid. I have recently discovered some significant differences in the two.
While both yogurt and kefir are cultured milk products, they contain different types of beneficial bacteria. Yogurt contains beneficial bacteria that keep the digestive system clean and provide food for the friendly bacteria that reside there. But the organisms found in kefir can actually colonize the intestinal tract something yogurt organisms can not do.
Kefir contains several major strains of friendly bacteria not commonly found in yogurt, Lactobacillus Caucasus, Leuconostoc, Acetobacter species, and Streptococcus species.
It also contains beneficial yeasts, such as Saccharomyces kefir and Torula kefir, which dominate, control and eliminate destructive pathogenic yeasts in the body. They do so by penetrating the mucosal lining where unhealthy yeast and bacteria reside, forming a virtual SWAT team that housecleans and strengthens the intestines. Hence, the body becomes more efficient in resisting such pathogens as E. coli and intestinal parasites." (The Ancient Antidote for Modern Maladies")
Not only does kefir aid in digestion by providing enzymes but the curd size in kefir is smaller than that of yogurt, making it easier to digest. Kefir can therefore be a perfect food for babies, the elderly or anyone suffering from poor digestion.
Kefir's health benefits are almost limitless. Besides being easy to digest, it cleans the intestines, provides beneficial bacteria and yeast, as well as vitamins, minerals and complete proteins. Like yogurt, kefir contains a complete spectrum of B vitamins and proteins. Because kefir is such a well balanced and nourishing food, it contributes to a healthy immune system, offering health and healing to people suffering from a wide range of conditions. Kefir is a good natural source of tryptophan, as well as calcium and magneium, known for having a tranquilizing effect on the nervous system, which may benefit those struggling with sleep disorders, depression, and ADHD.
The regular consumption of kefir can help relieve intestinal disorders, promote bowel movements, reduce flatulence and promote overall better health. Kefir may also reduce unhealthy food cravings.
Kefir is not as tart as yogurt so can be enjoyed plain, but can also be sweetened with honey,
agave nectar (item# 07346) or fresh fruit as desired. We enjoy just adding a small amount of our
strawberry agave syrup (item# 0888) to � cup kefir for a delicious, quick drink.
Of course you can use kefir as a base for smoothies.
Kefir's reputation for promoting health is a good reason to want to have it always on hand and consume it daily. Making it yourself makes it so affordable - around $1.50/quart depending of what you pay for milk. Using it to ferment juice can cost even less!!
You are going to love how easy this is to use and enjoy!
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Recipe
Garden Harvest Bread
You will love the rich flavor of this easy bread - another way to use that zucchini still coming from your garden. I love to measure out the grated apple, carrot and zucchini for each recipe and dehydrate so I have them for later use. To use, I just rehydrate with water while I mix together the other ingredients, then drain off excess liquid and add to my batter.
So GOOD!
- 1 � cups soft wheat flour
- � cups honey granules (aka sucanat with honey)
- 1 TBSP cinnamon
- 1 tsp nutmeg
- � tsp salt
- 1 tsp baking soda
- � cup grated Granny Smith apple (about 1 medium)
- � cup grated carrot (about 1 medium)
- � cup grated zucchini
- � cup chopped walnuts
- � cup olive oil
- � cup buttermilk
- 2 large eggs
Preheat oven to 350 degrees.
Combine flour and the dry ingredients in a large bowl, stirring with a whisk. Stir in apples, carrots, zucchini, and walnuts. Make a well in the center. In a separate bowl, whisk together oil, buttermilk and eggs. Add egg mixture to flour mixture, stirring just until combined. Spoon batter into an 8 x4 inch loaf pan (greased if not a non stick).
Bake at 350 degrees for 40-50 minutes or until a wooden pick inserted in center comes out clean.
Cool 10 minutes in pan. Cool on wire rack.
Yield 1 loaf