You want to eat healthy food. You want it to taste great. You want fresh ideas.Where do you start? With cooking classes or one-on-one in person or phone coaching sessions with Chef Rachel, The Healthy Cooking Coach, in Phoenix, AZ
Note: If the dates or topics listed below don’t work for you, you can schedule your own cooking class or cooking party for a group of family, friends, or co-workers. Email Chef Rachel for more info.
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Enroll Today in Cooking Classes with Chef Rachel, The Healthy Cooking Coach
Check out the expanded course offerings for Whole Foods I & II in Tempe, AZ, listed below for dates and times the 5-week courses are offered throughout the year. NOTE: These classes are not listed by month; scroll down farther for dates and info.__________________________________________________________________________________________
Check out the expanded course offerings for Whole Foods I & II in Tempe, AZ, listed below. NOTE: These classes are not listed by month; scroll down farther for dates.___________________________________________________________________________________________________
JULY 2010
Marvelous Main-Course Salads with HerbsMonday, July 19th, 2010, 6:30 to 8:30 pm
Desert Botanical Garden
Simplify meal planning for any season with satisfying one-dish salads infused with the flavors and fragrances of fresh herbs and the spices of the Southwest. Drawing on recipes she developed for one of best-selling author, Barry Sears’ books and her award-winning book, The Garden of Eating, Chef Rachel Albert-Matesz will show you how you make three mouthwatering main-dish salads and a simple dessert and offer ideas for accompaniments. Wheat free, gluten free, mostly dairy free demonstration.
Menu
Seared Salmon Salad with Black Pepper, Pineapple & Basil Vinaigrette
Grilled Chicken Salad with Blue Cheese, Cherries, Pears, Pecans & edible flowers
Cumin & Mustard Rubbed Steak with Tomatoes & Roasted Onions on a Bed of Baby greens with Avocado Cilantro Lime Dressing
Minty Melon Gel, a class twist on the classic Jello made from fresh fruit and fruit juice
Fee: $40 per person
RSVP required: Please call Desert Botanical Garden (480) 941-1225
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Shopping
Tour for People w/Food Allergies
& Intolerances w/Chef Rachel
Contact chef Rachel to schedule a tour for your family or group
Whole
Foods Market, Tempe, Phoenix, Scottsdale, or Chandler (meet in the produce dept)
Does someone
in your family have food allergies or intolerances? Do you need to
modify the way you cook to heal a health condition? Shopping for
unfamiliar ingredients can seem like a daunting task until you take this
class. Veteran natural foods cooking instructor, healthy cooking
coach, author, and chef Rachel Albert will walk you up and down
the aisles of the market introducing you to new foods and a new way of
shopping that meets your body’s nutritional needs. You’ll discover foods
you never knew existed and take home a user-friendly packet to help you
shop, cook, and eat for health.
Fee: $25 per person.
Space is limited! You must pay in advance!
RSVP in advance with
Chef Rachel: 602-840-4556
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AUGUST 2010
Savvy Side Salads for Summer
Sunday, August 15th, 5:30 to 7:30 pm
Luci’s Healthy Marketplace, Phoenix AZ 85014
Tired of the same old salads? You won’t want to miss this class. Chef Rachel will show you how to add flair to your daily fare with refreshing salads that will help you beat the heat. Discover delightful do-ahead dishes you can cook once and eat thrice. Have the perfect fixings for pack lunches, picnics, dinner parties, and casual meals at home. Wheat-free, gluten-free, vegetarian dishes; one recipe will contain feta cheese.
Menu
Greek Kale Salad with Baked Brown Rice Crisps
Quinoa Tabouli---a unique twist on a culinary classic using an ancient grain, sun dried tomatoes, and pine nuts
Parisian Style Potato Salad with White Wine Vinaigrette
Marinated Beet Root Salad with Fluffy Tahini Sauce
Dessert TBA
RSVP Required: Space is limited. Call 602-773-1339
Cost: $49.99 per person
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Dry it and See!
Thursday,
August 19th, 2010, 6:30 to 8:30 pm
Desert Botanical Garden
Are
you looking for ways to preserve your autumn harvest? Try drying. It
saves space, uses less energy than freezing or canning, saves money,
concentrates flavors, and preserves nutrients in foods. Chef Rachel will
walk you through the basics of choosing a dehydrator, temperature,
timing, cleaning, preparation, storage and the option of reconstituting
dried foods. We will focus on fruits, veggies, herbs, spices, and meat.
You’ll
learn how to make great gluten free, dairy free, sugar free snacks for
at home, on the trail, and on the go, as well as sauces, entrees,
appetizers, holiday gifts, and desserts.
Menu
Sunburst
Omelet with Dried Veggies
Backpacker’s “Pizza”
Homemade jerky
with herbs and spices
Fruit Roll ups (apple, apricot, and other
variations)
Dried Apple Chips
Dried Fruit Sauce over Ice Dream or
fruit salad
Crispy Spiced Nuts & Pepitas
Fee: $40
per person
RSVP required: Please call Desert Botanical Garden
(480) 941-1225
Savvy Main Dish Salads for Summer
Sunday, August 29th, 5:30 to 7:30 pm
Luci’s Healthy Marketplace, Phoenix AZ 85014
Chef Rachel will show you how you can easily eat 10 or more USDA servings of fresh produce per day. Drawing on recipes from her award-winning book, The Garden of Eating, and recipes she eveloped for best-selling author, Barry Sears’ Zone Meals in Seconds Chef Rachel Albert will show you how to add pizazz to pack lunches and meals at home.
Menu
Curried Chicken Salad with Grapes & Nuts
Seared Salmon Salad with Black Pepper, Pineapple & Basil-Balsamic Dressing
Grilled Chicken Salad with Blue Cheese, Cherries, Pears & Pecans
Seared Steak Salad with Roasted or Grilled Onions & Tomato & Lemonette Dressing
Dessert TBA
RSVP Required: Space is limited. Call 602-773-1339
Cost: $49.99 per person
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SEPTEMBER 2010
Cooking with Economy Cuts/NC 145
Nutrition
11 am to 3 pm, September 11, 2010
Southwest Institute of Healing Arts, Tempe, AZ (1200 Building, East of
main building)
Eating healthy produce and protein-rich meals doesn’t have to cost a
lot. You just need to know where to shop and what to buy with economy in
mind, and how cook with under-used cuts of meat. Some of the most
delicious meats and vegetables are also some of the least expensive.
Chef Rachel will show you how to utilize them. You’ll also take home
suggestions for additional accompaniments. Combination of demo and
hands-on. Wheat-free, gluten-free, dairy free, sugar-free recipes that
include meat. Mix of demo and hands-on. Includes a meal in class of recipes prepared.
Combination
demo and hands-on. Wheat-free, gluten-free, dairy free, sugar-free
recipes; some will include meat.
Menu
Saucy Pork & Tomato Stew
African Chicken Stew with Carrots & Peanuts
Curried Chicken Salad with Grapes & Nuts
Teriyaki Beef Ribs
Chebe Bread or other gluten-free bread
The Everlasting Salad
Additional dishes may be added
RSVP required: Enroll now by calling (480) 994-9244
Course fee: $64 per person (includes material fee)
OCTOBER 2010
Dinner with Dates
Sunday, October 10th, 2010, 2 to 4:30 pm
Desert Botanical Garden
Date ranches once stretched from Glendale to Mesa, Arizona, covering 300 acres and producing more than one million pounds of dates annually. Although the number of date trees has dwindled over the past 50 to 60 years, the southwest is still home to some of the most delicious dates.
Local cooking instructor, cooking coach, author, freelance writer, and chef Rachel Albert will share interesting facts about this ancient fruit. She’ll walk you through the ins and outs of buying, storing, and adding dates to sweet, spicy, and savory recipes from breakfast to dessert. Recipes will be wheat free, gluten free, and dairy free.
Menu
Warm Dates Stuffed with Goat Cheese & Lavender
Bacon Wrapped Dates
Spring Green & Orange Salad with Dates & Citrus Vinaigrette
Salmon with Apple-Date Chutney
Dark Chocolate Dipped Date Nut Truffles
Chocolate Chip Blondies
Fee: $40 per person
RSVP required: Please call Desert Botanical Garden (480) 941-1225
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Gluten-Free Low-Sugar Baking/ NC 170 Nutrition
11 am to 3 pm, October 30th, 2010
Southwest Institute of Healing Arts, Tempe, AZ (1200 Building, East of main building)
Wheat-free, gluten-free, dairy-free? You can still enjoy delicious breads and desserts. Chef Rachel will show you how to make them so good your family and friends will want what you’re having. Learn how to make and use gluten- free flour blends, healthy fats and oils, and higher quality sweeteners in to make healthier baked goods. You will learn how to make both sweet and savory recipes from focaccia and pizza to muffins, brownies, and banana bread. Recipes will contain eggs. Mix of demo and hands on. Wheat-free, gluten-free, dairy-free, mostly vegetarian (some of the pizza recipes may include meat). Mix of demo and hands-on. Includes a meal in class of recipes prepared.
Combination
demo and hands-on. Wheat-free, gluten-free, dairy free, sugar-free
recipes.
Menu
Gluten-Free Focaccia
Gluten-Free Pizza with Caramelized Onions, Olives & Rosemary (optional meat)
Gluten Free Millet, Buckwheat & Coconut Waffles
Gluten-Free Banana Muffins
Gluten-Free Italian Style Fig Bars
Gluten-Free Date-Nut Bars
Gluten-Free, Flourless Nut Butter Brownies
RSVP required: Enroll now by calling (480) 994-9244
Course fee: $64 per person (includes material fee)
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NOVEMBER 2010Healthy Edible Gifts from the Hearth/ NC 180 Nutrition
11 am to 3 pm, November 20th, 2010
Southwest Institute of Healing Arts, Tempe, AZ (1200 Building, East of main building)
Savor the season without spending a fortune and give the gift of health. Learn how to delight your family, friends and co-workers with memorable, mouthwatering gifts made from inexpensive whole foods ingredients. You’ll help make and taste an assortment of dishes and take home tips for planning, wrapping, decorating, packing, freezing, and shipping your homemade treasures. Wheat-free, gluten-free, dairy-free, mostly vegan recipes. Some recipes will contain meat and fish.
Menu
Moroccan Barbecue Spice Mix
Moroccan Barbecue Sauce with Seared Wild Alaskan Salmon
Cranberry-Apricot Chutney with Chipotlé
My Favorite Macaroons Dipped in Chocolate
Naturally Sweetened Dark-Chocolate-Dipped Date Nut “Truffles”
Homemade Beef Jerky
Homemade Apple Sauce
Fruit Rollups/Fruit Leather
Dried Apple Chips
Poppy Seed Pineapple Drizzle & Dressing
RSVP required: Enroll now by calling (480) 994-9244
Course fee: $64 per person (includes material fee)
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DECEMBER 2010The Spice is Right/ NC 165 Nutrition
11 am to 3 pm, December 4, 2010
Southwest Institute of Healing Arts, Tempe, AZ (1200 Building, East of main building)
Herbs and spices add more than rich tastes and inviting aromas to recipes. They also add valuable vitamins, minerals, and antioxidants to your daily diet. Tired of the same old spices?Baffled about which ones to use singly or in combination? Wonder what to pair them with? Does it seem like a guessing game? Chef Rachel will demystify the process of choosing herbs and spices and using them so they enhance without overpowering your favorite foods. Learn how to select and store the highest quality seasonings, how to combine them, which ones go best with which foods and how to know when they’re ready for the compost pile. Rachel will walk you through the preparation of half a dozen family-friendly recipes, from appetizers to dessert, and send you home with a printed packet to guide you at home.
Combination of demonstration and hands-on. Wheat-free, gluten-free, dairy free, sugar-free recipes; some will include
meat.
Menu TBA
RSVP required: Enroll now by calling (480) 994-9244
Course fee: $64 per person (includes material fee)
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Cooking with Economy Cuts/ NC 145 Nutrition
11 am to 3 pm, December 11th, 2010
Southwest Institute of Healing Arts, Tempe, AZ (1200 Building, East of main building)
Eating healthy produce and protein-rich meals doesn’t have to cost a lot. You just need to know where to shop and what to buy with economy in mind, and how cook with under-used cuts of meat. Some of the most delicious meats and vegetables are also some of the least expensive. Chef Rachel will show you how to utilize them. You’ll also take home suggestions for additional accompaniments.
Combination demo and hands-on. Wheat-free, gluten-free, dairy free, sugar-free recipes; some will include meat.
Menu
Saucy Pork & Tomato Stew
African Chicken Stew with Carrots & Peanuts
Curried Chicken Salad with Grapes & Nuts
Teriyaki Beef Ribs
Chebe Bread or other gluten-free bread
The Everlasting Salad
Additional dishes may be added
RSVP required: Enroll now by calling (480) 994-9244
Course fee: $64 per person (includes material fee)
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Check out the expanded course offerings for Whole Foods I & II in Tempe, AZ, listed below. NOTE: These classes are not listed by month; scroll down farther for dates.____________________________________________________________________________________________
Schedule your own private cooking class, cooking party, healthy shopping tour, or kitchen coaching session. Call Chef Rachel Today: 602-840-4556
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CLASSES OFFERED THROUGH SOUTHWEST INSTITUTE OF HEALING ARTS (SWIHA)
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Whole Foods Cuisine I (NC200)
Southwest Institute of Healing Arts, 1100 E. Apache Blvd., Tempe, AZ
You will develop healthy shopping habits and culinary skills; learn how to eat a produce-dominated diet; find out where to buy and how to prepare high quality vegetables, fruits, animal products, nuts, seeds, friendly fats and oils, herbs, spices, and natural sweeteners using as much local, seasonal, pasture-raised, and organic food as possible. Some classes will include the preparation of whole grains and beans; however, these foods will make up a minimal part of the course relative to fresh produce and protein rich-foods.
This 5-week course covers basic kitchen equipment, kitchen organization, meal planning and prep tips, and recipe modification. Each 4-hour class features a mix of demonstration, lecture, and hands-on, and includes the preparation of an entire meal. Space is limited. RSVP ASAP. Recipes and menus will be gluten-free with optional whole grains and dairy products in some classes.
Section 1: Tues, May 4, through June 1, 2010 (6 to 10 pm)
Section 2: Sat, June 19/10 through July 24, 2010 (skips 4th of July Weekend); 11 am to 3 pm)
Section 3: Wed, July 14 through August 11, 2010 (6 to 10 pm)
Section 4: Thus, Nov 11 through Dec 16, 2010 (6 to 10 pm)
Class 1: Stocking & Organizing the Whole Foods Kitchen
Learn how to stock, outfit and organize your kitchen for efficiency with a system that saves time and energy, and makes cooking more fun. Sample delicious dips, vegetable dippers, homemade crackers, and fruit gels.
Class 2: Discover the Benefits of a Produce-Dominated Diet
Discover preparation techniques that enhance the flavor, digestibility, presentation, and nutrient delivery of both cooked and raw vegetables. Learn how to make a balanced produce-dominated meal.
Class 3: Learn About the Value of High Quality Animal Products
Learn where to buy and how to healthfully prepare locally grown free-range and omega-3-rich eggs, wild fish, hormone-and antibiotic-free poultry, pasture-raised beef, and locally produced milk. Enjoy user-friendly recipes.
Class 4: Learn How to Prepare Whole Grains & Beans for Optimal Nutrition
Find out why and how to soak, sprout, and properly cook whole grains and beans for optimal digestion and assimilation. Learn what products to buy and what to avoid. Find out about the hazards associated with grain consumption, particularly gluten grains, and why vegetables and fruits should make up a larger part of your diet than grains or beans.
Class 5: Learn About the Healthiest Sweeteners, Fats & Oils
Learn how to choose and use the most health-enhancing fats and oils and find out which products you need to avoid if you want regain or maintain your health. Learn how to make delicious salad dressings and desserts with health in mind.
Note: You don’t need to be enrolled in other Southwest Institute of Healing Arts courses to take this.
Cost for series: $330 per person (includes $60 supply fee).
Required text (not included): The Garden of Eating: A Produce-Dominated Diet & Cookbook
To register Call Southwest Institute of Healing Arts: 480-994-9244.
Location: Southwest Institute of Healing Arts, Tempe
Don't wait. Classes fill quickly and have a waiting list!
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Whole Foods Cuisine II: Beyond the Basics (NC250) 2009
Southwest Institute of Healing Arts, 1100 E. Apache Blvd., Tempe, AZ
In the sequel to Whole Foods Cuisine I, you awaken your inner chef and enhance your appreciation of the nourishing power of natural foods. You’ll develop greater ease, confidence, and efficiency in the kitchen; expand your recipe repertoire; lean how to expertly replace highly refined and commonly allergenic with more healthful alternatives; and make healthier and more economical alternatives to store bought soups, broths, salad dressings, and desserts. You’ll also learn how to cook with Japanese and American sea vegetables.
This 5-week course includes a mix of demonstration and hands-on and includes meal planning and prep tips, and recipe modification Each 3-hour class features a mix of demonstration, lecture, and hands-on, and includes the preparation of an entire meal. Space is limited. RSVP ASAP. Recipes and menus will be gluten-free with
optional whole grains and dairy products in some classes.
Section 2: Wed, April 21 through May 19, 2010 (6 to 9 pm)
Section 3: Tues, Aug 3 through Aug 31, 2010 (6 to 9 pm)
Section 4: Sat, Sept 25 through Oct 23, 2010 (11 am to 3 pm)
Section 5: Wed, Nov 3 through Dec 8, 2010; skips Wed before Thanksgiving (6 to 9 pm)
Class 1: Savvy Salads & Dressings
Tired of the same old salads? Chef Rachel will show you how to add interesting flavors and textures to your salads using both raw and cooked vegetables, fresh and dried fruits, nuts, seeds, herbs, spices, and dressings made from the healthiest fats and oils. Wheat-free, gluten-free, mostly dairy-free, vegetarian and non-vegetarian options.
Class 2: Stocks, Broths, Soups & Stews
Chef Rachel will give you the tips and recipes you need to make delicious stocks, broths, and mouthwatering soups for any season. Learn how to expertly use land and sea vegetables, beans and legumes, natural meats, herbs, spices, miso, and unrefined, mineral rich sea salt. Wheat-free and gluten-free, mostly dairy free.
Class 3: Cooking with Sea Vegetables
Discover one of the most ancient life forms and a rich sources of minerals. Sea vegetables can help lower your blood pressure, detoxify heavy metals and radiation, and protect against cancer. Discover the vast world of sea vegetables and delicious ways to work them into your daily diet. Wheat-free, gluten-free, mostly dairy-free, with vegetarian and non-vegetarian options.
Class 4: Healthy & Natural Desserts
Learn how to recreate some of your favorite desserts without refined sugar, white flour, wheat, or dairy products. Chef Rachel will show you how to skillfully use alternative ingredients to make mouthwatering, low-impact treats that satisfy your taste buds and your nutritional needs––from cookies and bars to frozen desserts and sauces. Wheat-free, gluten-free, dairy-free, vegetarian.
Class 5: Final
Review of Meal planning and meal formats, final recipe presentation, and potluck.
Prerequisite: Whole Foods Cuisine I. Occasional exceptions are made allowing some students to take WFCII before taking WFCI; contact Chef Rachel about this.
Cost for series: $255 per person (includes $60 material fee).
Required text (not included): The Garden of Eating: A Produce-Dominated Diet & Cookbook and The Ice Dream Cookbook
To register Call Southwest Institute of Healing Arts: 480-994-9244.
Location: Southwest Institute of Healing Arts, Tempe
Don't wait. Classes fill quickly and usually have a waiting list!
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Enroll Today in Cooking Classes with Chef Rachel, The Healthy Cooking Coach
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To book a private cooking class or cooking party, contact Chef Rachel
