Category Archives: Gluten-Free

Beginners and experienced cooks with a passion for healthy eating…..

culinary classes

Let’s Cook!

Join Chef Lynda for an evening of culinary delights!

Beginners and experienced cooks with a passion for healthy cooking and baking who are eager to learn from a classically trained chef are welcome.

Learn traditional culinary techniques through interactive, hands-on workshops. All recipes are gluten and grain free!

Age: 18+




Create Magical, Traditional Bone Stock

French chefs have a term “fonds de cuisine” which means ‘the foundation of the kitchen.’ Poultry, beef and fish stocks provide the rich foundation for exquisite, satisfying and

deliciously flavored sauces, soups and stews that are so easy. Come learn the secret of making the best soups, stews and sauces. Note: $5 supply fee payable to instructor at workshop.


#49951  •  Thursday  •  1/15  7-9 PM  •  $29/$35  •  Rockville Sr. Ctr./Moulton

Check this out……




Easy, Hearty Soups

Nothing is more satisfying than hot, homemade soup on a cold winter’s night. Learn the lost art of making nutrient rich soup for an easy and quick family meal. These soups are planned with three things in mind: easy ingredients, your health and schedule. Note: $15 supply fee payable to instructor at workshop.


#49952  •  Thursday  •  1/29  •   7-9 PM  •  $29/$35  •  Rockville Sr. Ctr./Moulton



Real Food Fermentation – Beverages

This is the second class in the Fermentation series. Learn the artisanal craft of beverage fermentation and add drinkable probiotics to your daily diet. Healthy, favorable bacteria in

You’re digestive system is beneficial to your health and can help fight disease and infections. Note: $12 supply fee payable to the instructor at workshop.


#49953  •  Thursday  •  2/12  •  7-9 PM  •  $29/$35  •  Rockville Sr. Ctr./Moulton




Gluten & Grain Free Focaccia Pizza

Yes, you too can enjoy focaccia that is super quick and easy to make, even if you are avoiding .. GLUTEN! With these pizzas, it’s not delivery – it’s SO much tastier and easier to digest.

Note: $15 supply fee payable to instructor at workshop.


#49954  •  Thursday  •  2/26  •  7-9 PM  •  $29/$35  •  Rockville Sr. Ctr./Moulton


~~ Chef Lynda Moulton




PHONE: 240-314-8620 •  • FAX: 240-314-8659

17 reasons why PLANTAINS help you stay healthy; and maintain your youth.

plantainPlantains look like large green bananas; but they are actually vegetables and you need to cook them before eating. Always buy and use them when they are green.

  1. Indians (from India) have dubbed plantains “nature’s secret of perpetual youth”! That’s a good enough reason for me to eat them!
  2. Plantains contain natural mood enhancers and therefore should be an essential food for anyone suffering from depression or S.A.D.
  3. Plantains are excellent at promoting digestion, and they contain natural prebiotics (Prebiotics FEED your guts beneficial bacteria and microbes); and that should make you feel pretty happy too!
  4. Plantains will help your body retain more calcium, phosphorous and nitrogen; which will help rejuvenate your healthy tissues.
  5. The sugar in plantains can easily be metabolized and digested by your body either very young or very old.
  6. Plantains contain high levels of vitamin A, potassium, calcium, iron and fiber.
  7. Plantains will do wonders at keeping you regular and will relieve you from constipation.
  8. A well-acclaimed diuretic, plantain is found to be extremely effective against kidney and bladder problems. Plantain tea is known to soothe the bladder and is recommended for water retention.
  9. As a styptic, plantain can be either chomped or grounded into a paste to stop bleeding.
  10. Known to have an extremely soothing effect, plantain tea can be consumed to soothe mucous membranes and ulcers. It is also effective against heavy menstrual cycles.
  11. Plantain is also used as a vulnerary to treat cuts and wounds; it can be easily crushed and applied to cuts and wounds for quick relief. Also, since plantain has a high epidermal growth, it can be used to fix damaged tissues.
  12. Plantain is touted as a wonderful blood cleanser. Plantain is also an excellent cure for treating bug bites, eczema and other skin irritations. It also helps to reduce the pain of poison ivy.
  13. Plantain is extremely good for skin. Plantain juice can be effectively used to treat sunburn, ulcers, scalds and burns.
  14. Plantains are very effective for treating liver sluggishness and inflammation of the digestive tract too.
  15. Plantain is known to soothe cough reflex and is used to treat asthma, lung infections, and hay fever and any other respiratory disorder that involves mucous congestion. It is known to provide relief from hoarseness and bronchial infections too. It is also used for respiratory problems that involve mucous congestion.
  16. Plantain tea is known to be excellent cure for gastritis, diarrhea, dysentery, irritable bowel syndrome and other intestinal problems.
  17. Plantain is also good for the eyes and is known to sooth eye irritation.

Are those enough reasons for you to add this delicious combination of energy, tissue-building elements, minerals and protein rich, natural food to your diet?

~Chef Lynda


(Makes aprox. 10 crêpes)

•    1 large green plantain (about 1 cup puréed)
•    3 or 4 whole pastured eggs
•    3-4 Tbsp. melted coconut oil
•    ¼ tsp. sea salt
•    Vanilla (to taste)
•    2- 3 Tbsp. water (whatever is needed to correct consistency so the batter isn’t too thick)


Peel plantains (I find it easiest to quarter them first, then peel w/ a butter knife) place in a blender or food processor with the rest of the ingredients. Puree all ingredients for 2-3 minutes until batter is completely smooth.

Heat pan over medium heat. Lightly spray pan with non-stick spray. Pour 2 oz. (1/4 cup) of crêpe batter into a pan, turn and rotate pan to spread evenly on the bottom of the pan, cook until edges begin to look brown and curl away from the pan. Grain free crêpes take longer to cook than traditional.

Loosen crêpe around the edge with a heat-proof spatula, Gently pick-up crêpe with your fingers, and flip it. Cook other side.

Place crêpe onto a wire rack or a plate too cool. Continue cooking the rest of the crêpes, coating pan with nonstick spray for each one if necessary.

Once the crêpes have cooled, stack them between pieces of parchment paper or waxed paper. Wrap them in plastic and store in a re-sealable plastic bag in the refrigerator for a week and use when desired. [OR] freeze for several months; completely thaw frozen crêpes before carefully pulling them apart.