Classes #2 and #3: GRAINS AND GREENS

In these two classes you will learn how to incorporate a variety of grains and greens in your everyday cooking, learn the benefits of these vibrant food sources, such as salads, dark, leafy greens, and whole grains. How food combining affects your digestion, and how these foods sustain your energy levels for longer periods of time.

Sample Classes

1. Basics 2. Grains & Greens 3. Medicinal 4. Feeding the Children

SAMPLE CLASS SYLLABUS

I. Why Grains & Greens

A. Benefits

B. Food Combining

C. Healing

III. Varieties of Grains

A. Rice, millet, barley, corn, whole oats, wheat berries, rye & buckwheat, wild rice, quinoa.

B. Quality

C. Storing

D. Serving suggestions - Pilaf with beans in soups & stews, stir-fried, as a stuffing, croquettes, risotto.

IV. Varieties of Greens

A. Mustard, kale, beet, turnip, spinach, Swiss chard, bok choy, Napa or Chinese cabbage, broccoli rabe, green cabbage, watercress.

B. Seasonal - All year, beets in winter.

C. Quality - Organic, tender, young, unblemished leaves of bright green color.

D. Storing - Fresh greens keep best if they are wrapped in a paper towel, then sealed in food quality plastic bags in the fridge.

E. Serving suggestions - remove root ends & imperfect leaves and wash several times in water. Serve with lemon, herbs, chopped in salads, simmered, sautéed with garlic, braised, rolled, stuffed, boiled.

V. Difference Between Salad and Dark Leafy Greens, Whole and Cracked Grains

A. Salad Greens - Bibb, curly and red leaf, radicchio, arugula, romaine, endive. Most people are familiar with these 'leafy' greens.

B. Dark Leafy - These greens are less familiar but much better for us. The darker the leaf, the more vitamins and fiber.

C. Cracked - Cornmeal, grits, rye flakes, couscous.

SEASONAL SAMPLE MENU