Kelly's new cooking classes 2011

Vegan. Sugarfree. Glutenfree.

Introduction to Kelly's Cooking Classes

As an instructor, my classes are a perfect reflection of the walk I talk everyday, and for the past six years. What's unique about my cooking style and teaching is that a lot of the recipes were developed either in response to my hair falling out and healing my sugar addiction.  Because of the recipes, I still satisfied my sugar cravings, grew back my hair, lost weight, and increased my beauty, radiance, and intuition. What's even more amazing is that I taught my body, mind and spirit how to eat "normally" through the food I love, rather than denying it. I teach those recipes plus the current recipes I am creating right now that are supporting my ever-evolving vegan sugar-free gluten-free lifestyle. In my classes, we talk about all these issues, as well as learn about and try out the new leading edge ingredients and techniques that I discover. We are on the path together!

What You'll Learn in Kelly's Cooking Classes

• How to set up your vegan sugar-free gluten-free pantry

• Recipes for Breakfast, Lunch/Dinner, Desserts, Snacks

• How to transcribe your favorite recipes with alternative ingredients

• Superfood recipes using Fair Trade and Sustainable Organic ingredients

• Recipes using Green, Eco-friendly ingredients and equipment

• Sugar-free Gluten-free baking techniques

• Vegan sfgf baking techniques

• New Vegan cooking styles: Mexican, French, Italian, Indian, Japanese

• Raw Live Vegan food preparation techniques

• Soak, Sprout, Dehydrate

• Fermenting Vegan Keifer, Yogurt, Kambucha, and Vegetables

• Anti-inflammatory foods and recipes

• New Cutting Edgy Portion Control Techniques

• How to Keep the Healthy Inspiration Flowing

You'll Also Learn How To Use

• • Vitamix for smoothies, sauces, soups

• • HealthMaster, nut butter, seed butters, bread batters

• • Excalibur for kale chips, nuts, granola, cookies, flax crackers, fruit leather

• • Mandolin for salads, nori rolls, veggie burgers

• • Food Processor for hummus, dips, raw soups, brownie dough

• • Bamboo Mat for all types of nori rolls

January 15, 2011

Simple Sugar/Gluten Vegan Detox

Learn what to eat for breakfast and how to ease yourself off of sugar from the holidays while still satisfying your sweet tooth throughout the entire day.
Recipes:
Green Machine Juice, SuperSmoothie, Nori Sesame Flax Crackers, Fudge It Ball Truffles

Health Benefits: Learn the power of alkaline foods to purify the blood like dandelion and kale in the Green Machine. Increase intake of Omega 3 EFA's to satiate the body while increasing heart health and start stocking pantry with alternative sweeteners with the SuperSmoothie. Learn to build the blood with organic iron from sesame and tahini (it must be crushed and roasted) as well as the benefits of iodine, potassium, and Celtic Sea salt to take away sugar cravings with Nori Sesame Flax Crackers. And top off the session with the very first sweet I created, Fudge It Ball Truffles. This dessert will give you energy and strength from the bio-available iron in the tahini based chocolate.

2-4 pm
Silverlake, CA
Location: Given upon registration
CLASS LIMIT: 10
$65
REGISTER NOW!

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  Sprouting

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  Dehydrating

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  Blending

January 29, 2011

Intro to Soaking Sprouting Dehydrating
Learn the best leafy greans, grains, seeds, and nuts to sprout for the best nutritional value and taste. Experience the alkaline affect in the body for clearer and higher energy.
Recipes:
Graham Cracker Granola, Sprouted Hemp Hummus, Galatic Green Chips

Health Benefits: Learn the power of alkaline foods to purify the blood like arugula, kale, spinach, and spirulina in Galatic Green chips. This recipe is especially beneficial to increase the energy of the heart so that it can help you stay on the healthy path. The Graham Cracker Granola uses superfood mesquite as a sweetener and combines it with cinnamon for an excellent energy elixir while the sprouted buckwheat are used in the right timing of their fullest energy and dehydrated just as they sprouted. And Sprouted Hemp Hummus uses three different sprouts: garbanzo, red lentils, and green lentils for maximum protein, enzymes, and the best kind of organic bio-available magnesium necessary for optimum digestion, alkalinizing of the blood and absorption of calcium for maintaining bone density.

2-4 pm
Silverlake, CA
Location: Given upon registration
CLASS LIMIT: 10
$65
REGISTER NOW!

February 19, 2011

Anti-Inflammatory Diet
Learn what to foods eat for to relieve pain and gain control of the state of your blood by alkalinizing through foods with recipes you can make simply and on a daily basis. Learn which vegetables have the most potential for fastest healing and which foods to avoid completely.
Recipes:
No Flour Banana Bread, MacroBody Bowl, Green Goddess Soup

Health Benefits: Even though the morning is the time we crave sweets, people in pain or inflammatory problems need to lower their fruit intake to the minimal. In the No Flour Banana Bread, you'll only be eating 1/8 of a banana per serving of bread, yet it tastes like there's more. Also, we learn the secret of making breakfast breads with no flour at all and instead use the power of sprouted buckwheat and eggs, and egg whites. We will also use minimal sweeteners to reduce acidity of the blood. The MarcoBody Bowl is a gourmet Macrobiotic influenced recipe using kabocha squash, quinoa, and arugula and avocado for a mix of cooked and raw vegan for potassium for the heart and enzymes for digestion and anti-inflammatory effects. And Green Goddess Soup is a raw soup using spinach, dandelion, hemp milk, and avocado to purify the blood and decrease acidity in the body while increasing calcium, magnesium, potassium, and sodium, all of which are alkalinizing and help reduce pain. Note: No Flour Banana Bread uses one egg and egg whites, and a vegan recipe will be given at class, but not prepared.

2-4 pm
Silverlake, CA
Location: Given upon registration
CLASS LIMIT: 10
$65
REGISTER NOW!

Class Prices
$65 a single class
Or a 3 class series for $170, save $25


Refund Policy
All classes are non-refundable and can be transferred to other cooking students. If you register for a class by paying and can not attend, you can opt in to another class within a 60 day period of the class you missed.

New! 2011 Class Series

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