Inspirational overview, tasting & guided shopping night with Tiffany Anzelc, Executive Regional Vice President with Arbonne.

Join us for an informative class to help you on a wellness path of eating right with 30 Days to Feeling Fit.  Tiffany will educate and coach you on what foods to keep in your refrigerator, freezer, pantry and what to have fresh along with the "how to" shopping guide, a simple and safe way to detoxification through food and supplementation.  Have access to tons of recipes for your meals and certified vegan protein shakes that are formulated without gluten and taste great.  We will focus on 5 key areas that help create a path for wellness for the rest of your life.   

10 seats available for each class, please sign up today to reserve your spot!

Contact Tiffany Anzelc at  916 995.7446 or tiffany@ahealthyliving.net

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Lecture and Knowledge Class open to all ages

A staggering 50% of Americans over age 20 and 75% over the age of 65 have pre-diabetes or diabetes.  India has the highest cases of diabetes worldwide at 40 million while another 30 million Indians have pre-diabetes. 1 in 10 in China has diabetes.  Kirk Hamilton will show you that the world-wide explosion of diabetes is simply explained by five dietary patterns that occur with all industrializing countries. He will also discuss the role of environmental toxins, poor gut health and the role of inactivity in the diabetes epidemic. Kirk will also show you that carbs can’t be the real reason for the diabetes epidemic, and in fact a diet abundant in the right types of unprocessed carbohydrates rich in fiber and low in fat is the diet of choice for diabetes reversal. By applying these diet principles and Kirk’s “9 Simple Steps to Optimal Health” type 2 diabetes can be virtually eliminated from the planet. Kirk will prepare a 3 bean salad and lentil soup which are low glycemic and diabetes reversing dishes which contain slow release and “resistant” carbohydrates.  You will also receive a copy of Kirk’s book “Staying Healthy in the Fast Lane” whose theme is the prevention and reversal of age-related (chronic) diseases, such as diabetes, by the use of a low allergy, anti-inflammatory,  unprocessed plant-based diets. 

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Lecture and knowledge class – All Ages

There is a strong connection between diet and inflammation and how it can affect your overall health and well-being. Loose belly fat, reduce pain, decrease your need for medications, and discover how inflammation increases your risk of chronic disease and how to change your diet to lessen the effect.

For more information please contact:  Pamela Spencer, Nutritionist 916-996-6098 www.sacnutritionist.com

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Demonstration Class: Must be over 18 years old

Don't know the difference between gumbo and etouffee? Jambalaya and sauce piquante? And just what is Cajun, and is it different from Creole? Award-winning food writer Hank Shaw will walk you through the basics of Cajun cooking, from the Holy Trinity to the finer points of a roux. We'll make gumbo, dirty rice and maybe even crawfish pie.

Cost is $30, which includes PLENTY to eat

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This light, low-cal menu is fresh and easy and Emily’s weight-loss tips (included) will help you get ready for swimsuit weather!

Menu is vegan and gluten-free.

Menu

Cucumber Mint Gazpacho

French Three Bean Salad

Quinoa Collard Wraps

Homemade Chocolate Sorbet with Fresh Raspberries

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Lecture and knowledge class – All Ages

Learn how to use a juicer, get recipes and the health benefits gained from juicing. You've probably heard juicing is good for you, right? But why? What about the fiber?  Learn  the pros/cons of different juicer models, how to use a juicer and clean a juicer, and how to maximize the nutritional value from juicing veggies and reverse many health conditions naturally. Fresh juice provides us with minerals, vitamins, essential fatty acids, carbohydrates, proteins and much more. All of these factors are vital to maintaining good health. Although eating fruits and vegetables in their natural state does provide us with a substantial amount of vitamins and minerals, we can maximize the benefits from them when they are juiced. When we juice veggies, their goodness is released from the fiber and we are able to drink their highly concentrated nutrients which are then able to enter our bloodstream very quickly. Everything you've always wanted to know about juicing and more! Samples are provided.

With questions please call:  Pamela Spencer, Nutritionist 916-996-6098 Pamela Spencer

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Lecture and Knowledge Class: Open to All Ages

Whether you live a Gluten Free life or considering making the change, then you definitely want to attend this class.

Learn about the pros and cons of a GF lifestyle, common misconceptions, the association between wheat/gluten and chronic illness, proper testing for sensitivity/intolerance or Celiac's disease, why some GF foods are actually UNHEALTHY, a GF diet and losing weight and kids on a GF diet

The weather is warming up and that means it's time to head outside for some cooking over the coals or gratesl. Let's chat about our favorite foods to kiss with flame, tips and tricks for seasoning, and more. Follow #wfmdish to join the conversation from 6:00 pm - 7:00 pm CST.

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Back by popular demand

The Culinary Center is proud to offer this three class series that will teach you all the basics that you need to be comfortable, courageous and confident in your kitchen. In each class chef Mayumi Tavalero will lead you in a hands-on class where you will create dishes that focus on that evening’s lesson.  Each class cost $40.00 but if you sign up for all three you will pay only $108.00 a savings of 10%. Class size is limited to ensure that you will receive individualized instruction and an enjoyable class experience
Hands-on Class: Must be 21 or older to attend

Day 2: Friday, May 17, 2013 6:30pm - 8:30 pm
Classic Greek Salad
Sirloin Steak with Garlic-Butter Pan Sauce
Baked Potato Wedges with Parmesan Cheese
Steamed Hericot Verts (French Green Beans)
Dreamy Chocolate Mousse
Discussion/Demo Topics:  Plating and Serving, Cooking Techniques and Timing, Identifying When Foods are “Done”, Safely Storing Leftovers

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Hands-on Class: Must be 14 years or older

Let’s explore all of the countries in South, Central and North America. We will travel to and cook from the following countries; Argentina, Brazil, Chile & Columbia, Peru, Nicaragua, El Salvador & Guatemala, The Caribbean Puerto Rico & Cuba, Mexico, New Mexico, New England New Orleans, American Northwest.

May 18-Nicaragua, El Salvador & Guatemala -Cerviche (Citrus Pickled Seafood Salad), Chicken Tamales in Banana Leaves w/Mint Cilantro Recado Sauce, Ensalada De Palmitos (Hearts of Palm Salad) Chocolate Crepes, Horchata (Rice & Cinnamon Drink)

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Hands-on Class: Must be 21 or older to attend

Do you have a favorite Chinese restaurant that you like to visit?  Have you ever wanted to make the dish at home?  Join Chef Kelly an Asian inspired menu.  You will learning basic wok techniques and some ancient family secrets.

Menu:

Won Ton Soup

Chicken Chow Mein

Asparagus Beef

Candied Walnut Prawns

Moo Goo Gain Pan – Mushroom Chicken

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Raw Foods Made Simple! Mexican Fiesta!

Lecture and knowledge class – All Ages

Come and enjoy a Mexican celebration of traditional Mexican cuisine with a healthy slant. Enjoy the full flavor of your favorite Mexican dishes without the guilt!

With questions please call:  Pamela Spencer, Nutritionist 916-996-6098 www.sacnutritionist.com

Mexican Rice

Spicy Beans

Salsa Fresco

Avocado-Corn Guacamole

Taco Nut "Meat"

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Hand’s on class; must be 18 to attend.

Cut, chop, mince and more; learn how to properly hold and cut with a knife, knife care and knife safety in the kitchen.  Knives will be provided

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Open to all ages, Class size is limited to 15 and can be taken only once per year.

Whole Foods Market Value Tour

At Whole Foods we believe everyone should be able to afford to eat quality food. Some think higher quality means higher price, but think again! We have secrets to share! The first step toward eating better on a budget is spending your money on actual food so you get the most nutrition for your buck. Cheap food is usually made from cheap ingredients, often including synthetic preservatives and dyes. We offer real food, free of artificial ingredients and hydrogenated fats at the best price possible, especially when you know where to look. Join us for our “value” tour. You'll discover you can afford to shop Whole Foods on a budget.

Value Meals

Immediately following the Value Tour Chef Chris Chisholm will be demonstrating recipes that you can use to create delicious, healthy and inexpensive meals at home. Using these shopping methods and recipes Chris fed his family for only $200 a month. Samples will be served.

Cool, crisp whites, reds to pair with your favorite steak - wine is made for summer food. Join us as we chat about pairing wines with both weather and favorite summer foods. Follow #wfmwine to join the conversation from 7:00 pm - 8:00 pm CST.

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Hands-on Class: Must be 19 years or older to attend

Spain has a rich history of delicious meals. They are perfect to create an amazing meal for two. Join Chef Chris as he teaches you how to prepare classic dishes from Spain.

On the menu:

Savory Crapes

Paella

Flan