January 30, 2010 by simplybeingwell
I am asked this question over and over, by moms and others wanting to feed their children and their families nourishing whole grains. They are puzzled because it doesn’t say so on the box. Hmmmmmmmm. Another problem with eating processed food in the industrial agricultural model, another problem with a food system that is run by what I call the “Food Industrial Complex”. Somewhere along the way we got away from eating whole grains the way they are best eaten…soaked for a long time with what I call a “neutralizer”…and then served with good, wholesome butter from pastured cows, or their unadulterated (read fresh from the cow), full fat cream. Mmmmmmm mmmmm delicious! AND nutritious!
I will be teaching all the WHYS, HOWS, WHATS and FOR HOW LONGS about whole grains AND legumes this Saturday, February 6, in Alexandria, VA. This information is in addition to what may be found in the Nourishing Traditions cookbook. To register, see the 2010 class schedule page.
And if you can’t make it to class, you may pre-order a beautifully hand-illustrated BEAN and GRAIN chart.
Delicious SOAKED oatmeal, with butter and milk from pastured cows.
Posted in Uncategorized | Tagged beans and grains, cooking classes, cooking for well-being, holistic nutrition, nourishing, Nourishing Traditions, nutrient-dense foods, soaking grains, traditional soaking techniques, whole grains | Leave a Comment »
January 28, 2010 by simplybeingwell
One of my favorite classes to teach…The Secrets to Making Nutrient-Dense Stock…! I’ll be teaching tomorrow night, Thursday, January 28 in Alexandria, VA. Why do I love STOCK? It is nutritious, delicious, grounding, nourishing and nurturing. It is also a protein-sparer…which means one needs to eat less protein when you cook with STOCK. It is also chock full of easily absorbed MINERALS, which every body needs. And it is a wonderful way to make use of all the bones you have…an act in sustainability. STOCK made well is the foundation of good soups, sauces, and gravies. It is one of the first foods I suggest to moms when weaning their little ones.
Rich gelatin from beef stock made well.
You need good bones to make good STOCK…don’t try to make it from bones produced from cows on feedlots, or chickens in battery cages. First of all, it won’t work. Second of all, it won’t be nutrient-dense! Meat and bones from animals in CAFOs are nutritionally inferior. Perhaps most important, STOCK is healing food. One cannot get healing food from animals that were treated with antibiotics or hormones, or fed the wrong food, or, just plain not treated well.
Hope to see you in Alexandria. If you would like to register, go to the page that lists the Class Schedule for 2010.
Happy and Healthy eating!
beef tallow-a healthy fat to cook with!
Posted in Uncategorized | Tagged beef stock, chicken stock, cooking classes, cooking for well-being, grass farming, holistic nutrition, nutrient-dense, nutrient-dense foods | Leave a Comment »
January 13, 2010 by simplybeingwell
Hello all,
What I lovingly refer to as the “Bean and Grain Chart” is now ready for pre-order. It is beautifully hand-illustrated by Eleanore Marcey, and will be 11 x 17 and laminated. The chart lists all the “whats, hows and whys” one needs to know to soak your legumes and grains for optimal digestion and nutrient availability. This is the first of several charts we will be producing this year to help you to “cook well to be well”.
Order your chart HERE. It is $25.25 including the service charge if you purchase it through PayPal.
You may also send a check for $20 plus $4.25 shipping/handling made out to me, Monica Corrado, to PO Box 5451, Takoma Park, MD 20913 along with the address to which you would like your chart sent.
I will have charts available for purchase at my classes starting in February.
Happy SOAKING! 
)
Posted in Uncategorized | Tagged beans and grains, soaking beans, soaking grains, traditional soaking techniques, whole grains | Leave a Comment »
January 13, 2010 by simplybeingwell
Microwaved frozen dinners got you down? Feeling tired? Digestion sluggish? Want to feel nourished and satisfied after a meal? “Eating Right” may not be what you think…HOW FOOD IS PREPARED really counts. Learn simple, traditional techniques to make the nutrients in your food more available to your body, easy to digest, and deeply nourishing. Check out the 2010 class schedule. I just added a six class series of Cooking for Well-Being Cooking classes in Falls Church starting in February. These classes are based on the Nourishing Traditions cookbook. We will properly soak grains and beans, make nutritious and delicious stocks, and make sense of fats, cholesterol, proteins and carbohydrates… I will also be teaching a new series Gluten-Free Optimally: Balancing Kids with AD/HD and ASD Through Food in Clarksville, MD starting with an introductory talk at Great Sage on January 25. Looking forward to cooking with you in 2010!
Be well!
Posted in Uncategorized | Tagged AD/HD, ASD, autistic spectrum disorder, cooking classes, cooking for well-being, GF, gluten-free, holistic nutrition, nourishing, Nourishing Traditions | Leave a Comment »
January 2, 2010 by simplybeingwell
on January 16, with Ned Atwater of Atwater’s Bakery.
Check out the Conference Brochure…and come!
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January 2, 2010 by simplybeingwell
Hello all,
Just wanted to let you know about the classes I will be teaching in January and February.
I will kick off the year with a Lacto-fermentation class in Reston on Thursday, January 7, 7-9:30pm…a Secrets to Making Nutrient-Dense Stock class on Thursday, January 28, same time, in Alexandria. On Saturday, Feb 6, I will be teaching my NEW TECHNIQUES for Soaking Beans and Whole Grains class and on the 27, it will be a REAL Condiments (Lacto-fermented, of course!) class in Alexandria. For details on what the classes will cover and to register, see my SCHEDULE OF CLASSES page.
I look forward to cooking with some of you very soon! All the best to you for a wondrous, wonder-full, delightful, abundant, joyous and deliciously healthy 2010!
Posted in Uncategorized | Tagged beef stock, chicken stock, cooking classes, holistic nutrition, lacto-bacilli, lacto-fermentation, Nourishing Traditions, nutrient-dense foods, soaking beans, whole foods, whole grains | 1 Comment »
December 15, 2009 by simplybeingwell
So it is my beloved little boy’s birthday tomorrow, and of course, he wants cake. Chocolate cake with vanilla icing. (Very specific for a soon to be 4 year old.:)) Every mom who knows about the link between what you eat and wellness winces at any white sugar…but confectioner’s sugar seems to be the worst. So an EASY icing idea…take 2 or 3 quarts of that delicious Seven Stars Vanilla Yogurt and strain it through a tea towel or cheesecloth until you reach the consistency you desire. It will take up to 24 hours or so. Then, ice away! First of all, your icing is LIVE, because it has live cultures…and it is only made of 4 things… milk, cultures, vanilla and maple syrup. The kids (and adults) will LOVE IT! Bon Appetit!!
Posted in Uncategorized | Tagged healthy dessert, healthy vanilla icing, yogurt cheese icing | Leave a Comment »
December 13, 2009 by simplybeingwell
Deeeeeeelicious, warming, grounding, nutritious, soaked oatmeal. Served with grass-fed BUTTER, of course!
In my constant quest to find the best quality, nutrient-dense and delicious foods for my almost 4 year old and for all the moms and others that I teach, I happened upon my favorite pancake….from left-over oatmeal made the day before. Yep, this is an “Oldie but Goodie”…some call it “Fried Mush”. (Your grandparents certainly would!) The key here is that the oatmeal is SOAKED oatmeal, soaked in water and what I call a “neutralizer”…whey or yogurt or kefir at least overnight, but my best batches are ALWAYS soaked for 24 hours or so…from breakfast to breakfast. ..and then cooked in more water for just a few minutes until the oats are soft and the raisins have released their sweet goodness into the pot. So you make a double batch, eat the first day as oatmeal…always with good, grass-fed butter and high quality sea salt…I add organic milk fresh from pastured cows and perhaps a touch of maple syrup. Deeeeeeeelicious! Oatmeal prepared this way will keep you going for hours without a blood sugar crash or hunger pangs.
The next breakfast, mix up the remains, raisins and all, with a pastured egg or two and a dash of sea salt. Drop the mix by the tablespoonful into a cast iron pan at medium heat with melted pastured butter in it…and fry until golden brown on each side. Serve as pancakes…with butter and maple syrup or whole milk yogurt or yogurt cheese and fruit spread…tastes delicious, highly nutritious…and, by golly, warms the soul.
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December 6, 2009 by simplybeingwell
6 quarts of water yields 6 quarts of delicious, nutritious, GELATINOUS stock. The healing’s in the GELATIN, folks! )
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November 7, 2009 by simplybeingwell
About 2 or 3 weeks ago, I taught a marathon day of lacto-fermentation and culturing classes. One of the things we made was KOMBUCHA–the real deal, from a kombucha mushroom. DEEEEEEEEE-LICIOUS, cheap and easy to make yourself, and FULL of great things for your body, not the least of which is GLUCURONIC ACID. (Glucuronic acid is produced by the King of the organs, the liver. Drink some kombucha and help that liver of yours to detox!)
I got an email yesterday from someone in the class whose mushroom had sunk to the bottom of the bowl. What to do? Compost that mushroom and start again from scratch! Do the same if your mushroom has turned black, or the resulting kombucha tea smells “off”. Your nose ALWAYS knows!!!
Posted in Uncategorized | Tagged classes, cultured beverages, kombucha, lacto-fermentation, scoby | 2 Comments »
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