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 class or cooking party for a group of family, friends, or co-workers. Send me an email and we can go from there.
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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 as well as notes about upcoming TV appearances and other events.______________________________________________________________________________
Shopping Tour for Folks w/Food Allergies & Intolerances w/Chef Rachel
TBA, 6 to 9:45 pm ----BOOK A DATE WITH CHEF RACHEL & GATHER YOUR FRIENDS!
Whole Foods Market, Tempe, Scottsdale, or Phoenix, AZ
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-Matesz 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
FEBRUARY 2010
Eat Fresh, Eat Local, Eat Well
Wednesday, February 10th, 2010, 6:30 to 9 pm
Desert Botanical Garden
How many sit down meals do you eat per week? What are you eating? Where did it come from? How far did it travel? What was done to it along the way? And what’s in it? These and other questions and their answers can lead you toward a more healthy, ecological, and socially just way of eating without sacrificing taste or enjoyment.
Join local food and health writer, cooking instructor, author, blogger, and chef Rachel Albert-Matesz for an overview The Slow Food, Real Food, Local Food, and Traditional Food movements and discover simple steps you can take to help create a more sustainable agricultural system by supporting small, local, family farms, eating more fresh, whole, minimally processed foods, eating more home cooked meals, and eating fewer meals out. She will also walk you through the making of a simple supper made from local, grass fed beef or lamb, vegetables, fruits, nuts, and spices. You’ll take home recipes, tips, techniques, resources, and ideas you can begin to implement immediately.Fee: $45 per person
RSVP required: Please call Desert Botanical Garden (480) 941-1225
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Healthy, Gluten-Free Low Sugar Baking (wheat free, gluten-free, dairy-free)Tuesday, Feb 16th, 6:00 to 8:00 pm
Cooking Studio AZ, Sunwest Appliance Distributing, Tempe, AZ
Wheat-free, gluten-free, dairy-free? You can still enjoy delicious desserts. Chef Rachel will show you how to make them so good your family and friends will want what you have. Learn how to make and use gluten free flour blends and unrefined sweeteners, cut the fat, and upgrade the sweeteners in your favorite recipes.
Menu
Montina Banana Muffins
Italian Style Fig Bars
Date-Nut Bars
Chocolate Chip Brownies a la Mode
1 surprise dessert TBA
RSVP required: Call 480-784-6611 or visit www.sunwestdist.net
Fee: $39 per person
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Fun Food for Your Family That’s Wheat-Free, Gluten-Free & Dairy Free
Wednesday, Feb 24th, 6 to 8 pm
Whole Foods Market, 8688 E Raintree Dr, Scottsdale, AZ 85260-2614
Chef Rachel will share her secret for making vegetables more tender, tasty, digestible, and appealing. Discover dazzling, dairy-free dips and dippers that encourage even kids to take second helpings of vegetables. Get great recipes for meals and snacks at home, for pack lunches, and company.
Menu
Parboiled Crudité Platter of Vegetables with a duo of dips
Spicy Peanut Orange or Lime Sauce
Cashew Dill Dip
Baked Fennel & Sea Salted Brown Rice Crisps
Cost: Free
RSVP required. Call 480-368-1279 to reserve your space.
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MARCH 2010
SAVVY COOKING WITH CITRUS (gluten-free, dairy-free, low sugar)
Wednesday, March 3rd, 6:00 to 8:00 pm
Cooking Studio AZ, Sunwest Appliance Distributing, Tempe, AZ
Savvy cooks use citrus to flavor fish, add pizzazz to poultry, vitalize
cooked vegetables, dress salads, freshen fruits, and make delicious
drinks. Learn to add healthy flair to your daily fare with Arizona’s
bounty, the juiciest oranges, lemons, limes, and tangerines artfully
paired with dried herbs and spices.
Menu
Poached White Meat Fish in a Light Orange and White Wine Reduction
Baked Chicken Thighs with Tarragon and Lime
Spring Green Salad with Lemon Tahini Dressing
Quinoa Tabouli with Sun Dried Tomatoes & Pine nuts
Coconut Orange Macaroons and Cocoa-Coconut Macaroons
Low Carb Lemonade & Fizzy Lemon Soda with Honey
RSVP required: Call 480-784-6611 or visit www.sunwestdist.net
Fee: $39 per person
Fun Finger Food
Sunday, March 7th, 5:30 to 7:30 pm
Luci’s Healthy MarketPlace, 1590 E Bethany Home Road, Phoenix AZ 85014
Chef Rachel will show you how to make family-friendly recipes for meals at home, pack lunches, and company. Learn her secret for making vegetables more tender, tasty, digestible, and more appealing to everyone. Discover dazzling, dairy-free dips that encourage even kids to take second helpings of vegetables and more. Wheat-free, gluten-free, dairy-free, demonstration.
Menu
Herbed Meatballs with Better Barbecue Sauce
Crudité Platter of Vegetables with a duo of dips
Spicy Peanut Sauce
Cashew Dill Dip
Baked Fennel & Sea Salted Brown Rice Crisps
Dark Chocolate Dipped Date Nut Truffles
Cost: $39 per person
RSVP by calling Luci’s: 602-773-1339
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Growing Cooks – Healthy Can be Scrumptious (Kids class)
Monday March 15th, 11:30AM – 2:00 PM
Cooking Studio AZ, Tempe, AZ
(Wheat-free, gluten-free, dairy-free) You don’t have be a vegetarian to enjoy delicious veggie meals. Chef Rachel will show you how to make a delicious meatless meal with a side of chicken for the omnivores. Demonstration. Experience how to prepare the following recipes:
Poached Chicken w/Herbs
Armenian Kidney Bean & Walnut Chili
Gluten-Free Millet Skillet Bread
Crunchy Coleslaw with Dill
Fresh Fruit Gel, a healthier (and tastier) twist on Jell-0
RSVP required: Call 480-784-6611 or visit www.sunwestdist.net
Fee: $45 per person
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Growing Cooks – Healthy Can be Scrumptious (Kids class)
Monday March 15th, 11:30AM – 2:00 PM
Cooking Studio AZ, Tempe, AZ
(Wheat-free, gluten-free, dairy-free) You don’t have be a vegetarian to enjoy delicious veggie meals. Chef Rachel will show you how to make a delicious meatless meal with a side of chicken for the omnivores. Demonstration. Experience how to prepare the following recipes:
Poached Chicken w/Herbs
Armenian Kidney Bean & Walnut Chili
Gluten-Free Millet Skillet Bread
Crunchy Coleslaw with Dill
Fresh Fruit Gel, a healthier (and tastier) twist on Jell-0
RSVP required: Call 480-784-6611 or visit www.sunwestdist.net
Fee: $45 per person
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APRIL 2010
Cooking With Economy Cuts (low-sugar, gluten-free, dairy-free)
Sunday, April 11th, 5:30 to 7:30 pm
Luci’s Healthy Market Place, 1590 E Bethany Home Road, Phoenix AZ 85014
Eating healthy meals doesn’t have to cost a lot. You just need to know where to shop, what to buy, and how to cook with under-used cuts of meat. Some of the most delicious meats are also some of the least expensive. Chef Rachel will show you how to create 3 mouthwatering entrées and one side salad and offer suggestions for accompaniments, including ideas for low-carb meals.
Menu
Saucy Pork & Tomato Stew
African Chicken Stew with Carrots & Peanuts
Curried Chicken Salad with Fruit & Nuts
The Everlasting Salad
Cost: $39.95 per person
RSVP by calling Luci’s: 602-773-1339
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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
Develop healthy shopping habits and culinary skills. Learn where to purchase and how to prepare high quality, seasonal vegetables, fruits, local, organic, and pasture-raised animal products, whole grains, beans, nuts, seeds, unrefined oils, herbs, spices, and natural sweeteners. Covers basic equipment, kitchen organization, meal planning, prep tips, and recipe modification. Each 4-hour combination hands-on & demonstration class in this five-week series includes the preparation of an entire meal. Space is limited. RSVP ASAP.
Section 1: Tues, May 4, through June 1, 2010 (6 to 10 pm)
Section 2: Sat, June 19/10 through July 24, 2010 (skipped 4th of July Weekend); time TBA
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: $290 per person (includes 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: N. Scottsdale, AZ (near Westworld)
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
Awaken your inner chef and enhance your appreciation of the nourishing power of natural foods. Develop greater ease and efficiency in the kitchen. Sample new foods. Lean how to expertly replace commonly allergenic foods and refined sugars, make healthier and more economical alternatives to store bought soups and broths, salad dressings, simple sauces, and frozen desserts. Each 3-hour demonstration + hands-on class in this 5-week series includes ample samples and printed recipe packet.
Section 1: Thurs, Feb 4 through Mar 4, 2010 (6 to 9 pm)
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 (6 to 9 pm)
Section 5: Wed, Nov 3 through Dec 8, 2020; skips the 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 made allowing some students to take WFCII before taking WFCI, contact the Chef Rachel.
Cost for series: $225 per person (includes 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.
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
