The next time you cook, pay close attention to every single action that you perform in the kitchen. Don’t think about what you have to do later in the day or what you did that morning. Think about the rice you are washing, the carrot you are cutting in long, thin matchsticks, or the broccoli you’re steaming. Look at the color of the vegetable in your hand, examine its various features. Cut it open and appreciate its complexity and variety—the seeds or the pattern. Taste it, smell it, and feel its texture. Think about where it came from, how it grew in the sun, how it was washed with the rain. Contemplate its harvest, its journey from the field to the store or supermarket. Appreciate every item of food that you prepare. Be with the food, don’t be somewhere else. Cut it carefully. Cook it mindfully. Pay attention. http://www.snowlight.com/keys.html
If you’ve been to my cooking classes, you probably know how much I love parsley! Here are the reasons why:
Parsley’s volatile oils qualify it as a “chemoprotective” food, and in particular, a food that can help neutralize particular types of carcinogens (like the benzopyrenes that are part of cigarette smoke and charcoal grill smoke). In addition to its volatile oils and flavonoids, parsley is an excellent source of two vital nutrients that are also important for the prevention of many diseases: vitamin C and vitamin A (notably through its concentration of the pro-vitamin A carotenoid, beta-carotene). Some studies indicate that vitamin C-rich foods, such as parsley, provide humans with protection against inflammatory polyarthritis, a form of rheumatoid arthritis involving two or more joints.
Cost: $25 (Limited seating so it will be a very intimate group. Sign up your friends while you can!)
Refund Policy: I have a 24-hour cancellation policy for events. You will be refunded your payment minus any PayPal fees (if you paid by credit card). No refund or credit is offered if a person cancels less than 24 hours before the event, once an event begins, or no shows. Not transferable to another person or event/class.
I was very lucky to return last week to Reppun Farm a place that seems somewhat like heaven on earth (land which is stewarded by the Reppun brothers, who are much more than local organic farmers)!
I was there learning about the chocolate making process with Dave of Madre Chocolate. It was wonderful to gulp in all the fresh air while simultaneously marveling at the 70+ types of fruit growing there. The chocolate making process is fascinating. Check it out some time!
Getting out in nature is just a fabulous thing to do to restore one’s natural balance and learning from others is truly so much fun.
And here are a few more photos from my recent trip:
For more amazing photo’s and info about Reppun Farm, here’s a post that I wrote when I went two years ago:
Community supported agriculture (CSA) is a new idea in farming, one that has been gaining momentum since its introduction to the United States from Europe in the mid-1980s. The CSA concept originated in the 1960s in Switzerland and Japan, where consumers interested in safe food and farmers seeking stable markets for their crops joined together in economic partnerships. This benefits farmers because they have a direct sale with their consumers rather than having to go through a grocery store. This means they earn more money on their bottom line. It also helps them to know exactly how much to plant and grow, because customers have pre-booked it. Purchasing the box means that you support them even when the crops may fail and you receive only what is growing in season.
Purchasing directly from the farmer helps the farmer’s bottom line.
The first time I taught this class was for the Hawaii Food Policy Council‘s fundraiser. These were the vegetables that I used to create the class. The 8/19 class recipes will depend on what’s generally coming out in the CSA box for that week. Hope to see you in class!
By Terry Shintani, M.D., J.D., M.P.H.
President, Hawaii Heath Foundation
What if you could reduce your need for medication in just 10 days? What if, at the same time, you saw your weight, cholesterol, blood pressure, blood sugar and chronic pain decrease, and your energy increase while eating more food?
This is how I believe medicine should be practiced – with [READ FULL STORY]
Way back in the 70’s (yep, the 70’s!), my very talented mom used to grow her own alfalfa sprouts in the pantry in her bell jars. Summer meant hot days by the lake; my sister’s and me getting tuna sandwiches with these amazing homemade sprouts.
I still love pita sandwiches, but these days I often have homemade hummus. It’s easy and inexpensive to make. During this class, I’ll share my recipe with you. I’m also going to be sharing how to make brown rice sushi, which after learning how to make while living in Japan, is another of my faves.