Saturday, January 15, 2011
Many people have jumped on the smoothie bandwagon; just Google “smoothies” and you’ll get a ton of hits. It seems too simple an idea to have to teach; just throw a few things in a blender and there you go. But it’s quite easy to make a nutrient-void smoothie (overloaded with dairy and sugar) and more of an art form to create a blendable meal that meets your nutritional needs on any given day.
A few years ago, I became inspired to add smoothies into my diet after reading Spent, by Dr. Frank Lipman. Spent explains why many of us are exhausted, depleted and suffering from chronic autoimmune illnesses, and offers simple lifestyle and dietary changes for healing. (Dr. Lipman has since changed the name of the book to Revive, which I like, as it reflects a more optimistic outlook.)
Dr. Lipman suggests starting each day with a morning smoothie. We’ve all heard the old adage that “breakfast is the most important meal of the day”. I‘m not going to go into all the reasons why that’s true now, but I will say that most people would feel a whole lot better if they improved their morning meal. Many adults, and, unbelievably, children too, skip breakfast all together, or eat a nutrient-poor breakfast that can actually do them more harm than good. Think about it: processed, sugary boxed cereals, loaded with preservatives and food coloring, + cold milk = guaranteed low blood sugar and fatigued in about an hour!
Smoothies are ideal in the morning because they are easy to digest; because the contents are blended, the body does not have to work so hard to break down the food and nutrients. It’s also easy to load up your smoothie with nutrients, both in the form of food and supplements.
An ideal smoothie contains high quality protein, some good fat, plus some fruits and/or veggies. Fruits and veggies can vary with the season; protein can come from either the “base liquid”, such as almond milk, from food, such as peanut or almond butter, or from a powdered supplement, in various forms, such as whey or hemp.
Once you get the hang of making smoothies, you’ll know how to customize them to meet your body’s needs on any given day. So, join me on Sunday, January 23rd to learn how to prepare your own non-dairy milks and use them as a base for sensational smoothies.
Again, here are the details:
DATE: Sunday, January 23rd
LOCATION: Slav 12B, Yad Binyamin
INVESTMENT: 55 nis for this workshop, 150 nis for the series (see previous post for details about the series)
TO REGISTER: email Arlyn email@example.com
Friday, January 7, 2011
First, a huge thanks to all who attended the Fall series of workshops and helped make them such a success! We continue in 2011, moving to a more experiential format and getting our hands dirty in the kitchen!
We’ll offer three hands-on, interactive workshops to build your repertoire in the kitchen and expand your healthy eating tool kit to go beyond basic cooking and learn to prepare healing, super-nutritious foods.
January 23rd: Non dairy milks and smoothies.
Whether or not you are dairy-free, you and your family will benefit immensely from adding non-dairy “milks” to your diet. We’ll make a few non-dairy “milks” and use them as a base for super-food green smoothies. Smoothies are a great way to start your day; you get powerful nutrition that’s easy to digest and assimilate. You can easily adapt these recipes at home to your family’s individual tastes and nutritional needs.
February 13th: Fermented Foods: with fermented foods expert Erika Mizrachi
Learn the benefits and traditional techniques of lactic acid fermentation. Supplementing our diet with fermented foods can help to reduce high cholesterol levels in our blood, and strengthen and support our digestive and immune systems. We’ll learn how to make kefir and sauerkraut; two easy treats that will make your digestive tract very happy!
Erika is a certified nurse who helps people identify food allergies and intolerances, and heal their GI tracts by adding fermented foods into their diet. She is also the former head medical editor of www.grannymed.com.
March 13: Sprouts and raw living foods
You already know that there are tremendous health benefits from eating raw, fresh vegetables and organic foods on a regular basis. Sprouts are a ‘live food’ that offer some essential nutrients and minerals that you won’t get from processed foods and even some fresh vegetables. Sprouts contain several compounds that improve digestion and are rich in antioxidants. While you can certainly buy sprouts, you can sprout at home to create a fresher, more nutritionally potent food. We’ll learn the simple process for sprouting various legumes and seeds and sample some yummy ways to eat sprouts.
Location: Boltax residence, Slav 12B, Yad Binyamin
Time: All workshops start at 8:30pm
Investment: 55 nis per class, pre registered
150 nis for the whole series (all 3 workshops)
Questions or to
register: Contact Arlyn 054 204 4773 or firstname.lastname@example.org