Category Archives: Paleo

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+

 

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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……

http://cheflynda.com/2014/11/22/why-new-yorkers-will-be-sipping-bone-broth-in-coffee-cups-this-winter/

 

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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


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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

 

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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

 

HERE IS THE REGISTRATION FORM FOR ALL CLASSES:

http://brochures.lerntools.com/pdf_uploads/Finalwinter%2020145.pdf

 

PHONE: 240-314-8620 • http://www.rockvillemd.gov/recreation  • FAX: 240-314-8659

Why New Yorkers will be sipping bone broth (in coffee cups) this winter

http://wellandgood.com/2014/11/05/why-new-yorkers-will-be-sipping-bone-broth-in-coffee-cups-this-winter/

broda

 This winter, if you see a vibrant woman full of energy, with glowing skin, strolling through the East Village sipping a steaming, hot beverage, it may not be coffee. It could be grass-fed beef broth, made with bones and infused with ginger.

On Monday, renowned chef and Hearth owner Marco Canora introduced Brodo, New York City’s first take-out window devoted to sippable broths—and he’s betting on the fact that people will be intrigued by both the health benefits and the taste. “I want to create a new hot beverage—a whole new category,” he says.

He might be on to something. In the wellness world, at least, bone broth is having a serious moment. More and more health coaches, nutritionists, and beauty gurus are recommending it for its many benefits, from boosting gut health and fighting inflammation to providing a dose nutrients like magnesium, potassium, calcium, amino acids, and collagen. Food pioneer Sally Fallon Morell’s lastest book is called Nourishing Broth: An Old-Fashioned Remedy for the Modern World and trendy London health company Hemsley + Hemsley makes cheeky totes that say “Boil Your Bones.”

Canora is in tune to all of this, but his love for broth has deeper roots. “I grew up in an Italian household, and brodo is something you have at all the holidays,” he says. “Every Christmas dinner, every Easter dinner, they start with broth.” Not to mention its broader history. “I love that it’s been around forever and there are proverbs from South America that say a good broth can revive the dead,” he says.

pots of simmering stock
Pots of Simmering Bone Stock

At Hearth, he’s been making what he calls Easter broth (now called “Hearth Broth”) for more than ten years, boiling two whole turkeys, 40 pounds of beef shin, and 15 stewing hens in a massive stock pot in the basement and using it as a base for lots of dishes on the menu.

“Every time I walk in the door, if the Hearth Broth is on the stove, I get myself a cup or bowl, I pour myself some, I season it, and I sip on it, and I’ve been doing this forever,” he says. Even more so since he visited a nutritionist two years ago and decided to totally revamp his eating habits for better health. (His next book, out December 30, is called A Good Food Day: Reboot Your Health with Food that Tastes Great.)

At Brodo, which is just a tiny window on First Avenue, around the corner from Hearth’s entrance on Twelfth Street, Canora is currently offering three broths: Grass-Fed Beef (infused with ginger), Organic Chicken, and the Hearth Broth, all of which are served in small ($4), medium ($5.50), or large ($6.75) coffee cups, just like your Starbucks order. And you can choose from add-ins that boost both flavor and nutrition, like fermented beet kvass, spicy Calabrian chili oil, and fresh grated turmeric. He says he’ll add a vegetarian broth next, made with veggies, seaweed, and dried mushrooms, and possibly a seafood broth later, and he’s experimenting with other add-ins like parsnip juice and coconut milk. When he discusses the endless possibilities, you can feel the excitement in his voice and expressions.

“I want people with coffee cups and sip lids to be walking down the street sipping on broth—not coffee, not tea, not Gatorade,” Canora says, “because of all of these reasons, and also because it’s f*cking delicious. There’s something so satisfying about sipping a hot cup of broth that I feel we all need so badly in our lives.” —Lisa Elaine Held

Brodo (at Hearth), 403 E. 12th St., window on First Ave., East Village, @brodonyc

 

Most Vegetarians Return to Eating Meat…or…How I Almost Killed My Children.

eat dog
FEED YOUR CHILDREN MEAT BEFORE THEY RESORT TO THIS!!! Sorry…..this was just too funny….and I couldn’t pass it up.

According to Psychology Today, roughly 75% of vegetarians eventually return to eating meat with 9 years being the average length of time of abstinence.

The most common reason former vegetarians cited as the reason they returned to meat was declining health.

Other former vegetarians cited persistent physical weakness despite eating a whole foods, plant based diet while others returned to meat at the recommendation of their doctor.

Because I thought I was doing the ‘right thing’ for my health and the health of my children; back in1975 I made the decision that we would all become low-fat vegetarians. I devoted myself to studying and completely absorbing vegetarianism and became a focused and zealous cook. I learned how to combine all of the proteins, amino acids, grains and vegetables in order to make certain that my family and I were obtaining all of the ‘necessary nutrients’ for optimal health;

…we ate only plant foods, whole grains, and that included a lot of GMO soy, gluten/gliadin and GMO vegetable oils.

Back then pre-prepared vegetarian food was not available in the grocery stores so I made absolutely everything that went into our mouths from scratch. I was convinced that I was doing the best thing for my family. Main stream media and the federal government was preaching, (just as they are today!) that vegetarianism was the healthiest way to eat and that it would sustain peoples all over the globe if only everyone ate plant foods instead of meat – It was the moral and conscience thing to do!

I wish I could tell you that all of my research, efforts and determinations produced excellent health for myself and my family…

…unfortunately what I learned first-hand was that low-fat vegetarianism consuming ‘healthy’ whole grains was the fastest way to completely lose and break the health of growing children and of thriving adults.

Every single one of us developed an auto-immune disease that we will
all have to deal with for the rest of our lives.

 My children are grown adults now and their health was so supremely compromised by eating a ‘properly prepared, ‘healthy’ whole grain, low-fat vegetarian diet’ growing up that my non-overweight, athletic son’s immune system decided to attack and devour his pancreas and he developed *Late Onset Adult Diabetes (LADA) in his early 30’s.

*LADA is an autoimmune disease and is a form of Type I Diabetes, the same as Juvenile Diabetes that a baby is born with or develops as a young child. It is not the same thing as Type II Diabetes which should really be called DIAOBESITY because that form of Diabetes is caused by eating too many refined carbs, processed food and being overweight…none of which applied to my son.

My daughter developed serious allergies and an IGA deficiency, which also is a debilitating autoimmune disorder. I didn’t know or understand it at the time but she was also a GAPS baby/child and even today in her 30’s is constantly working at re-balancing her life-long gut disbiosis.

http://www.amazon.com/Psychology-Syndrome-D-D-D-H-D-Schizophrenia/dp/0954852028/ref=sr_1_1?s=books&ie=UTF8&qid=1402344019&sr=1-1&keywords=gaps+gut+and+psychology+syndrome

I personally slaughtered my thyroid and adrenal glands and destroyed any hormonal balance I once had; I will be slogging with these issues for the rest of my life.

Anyone would have thought that my children and I went around licking the counter- tops and shopping-cart handles at the supermarket; because we were ALWAYS sick with one virus after another, my children and I constantly had stomach, ear and upper respiratory infections.

Being a vegetarian taught me a lot….of what NOT to do! Oh, if only I could only go back in time and re-do that big decision to become vegetarian.

This is THE REASON I am so adamant about the teachings of Weston A. Price and the importance of eating a traditional diet that truly does contain ALL of the protein, vitamins (especially fat soluble vitamins A, D, and K), minerals, nutrient dense animal foods and critical fermented foods one needs for optimal health FOR LIFE.

Nutrient Density Chart –
Animal Foods vs. Fruits & Vegetables

Plant foods fail to match up to animal foods in almost every category. Note that liver contains more vitamin C than apples or carrots!

Per 100g Phosphorus
in mg
Iron
in mg
Zinc
in mg
Copper
in mg
B2
in mg
A
in IU
C
in mg
B6
in mg
B12
in mcg
Apple 000.6 0.1 0.05 00.04 0.02 00000 07.0 0.03 000
Carrots 031.0 0.6 0.3 00.08 0.05 00000 06.0 0.1 000
Red Meat 140 3.3 4.4 00.2 0.2 00040 00 0.07 001.84
Liver 476 8.8 4.0 12.0 4.2 53,400 27 0.73 111.3

*See more at: http://www.westonaprice.org/health-topics/abcs-of-nutrition/twenty-two-reasons-not-to-go-vegetarian/#sthash.7nmVHGhV.dpuf

Surveys have shown that another big reason that vegetarians returned to meat was due to irresistible cravings. This occurred even among long-term vegetarians, they talked about their protein cravings or how the smell of cooking bacon drove them crazy.

One survey participant wrote:

“I just felt hungry all the time and that hunger would not be satisfied unless I ate meat.”

Another put it more humorously:

“Starving college student + First night back home with the folks + Fifty or so blazin’ buffalo wings waiting in the kitchen = Surrender.”

Sustainably Raised, Grassfed Meats Prove Enticing to Vegetarians

About half of vegetarians originally gave up meat for ethical reasons. Pictures of confined animals standing on concrete in their own excrement and the stench of factory farms on country roads from 5 miles away is no doubt plenty of reason to turn away from meat.

Some former vegetarians, however, have recognized and embraced the grassfed movement back to sustainable and humanely raised, cruelty free meats as a real ethical alternative.

Some of these meat eating converts view buying grassfed beef and other sustainably raised animal foods as a new form of activism similar to their boycott of factory farmed meats when they were vegetarians.

Berlin Reed, a long term vegetarian with the tattoo “vegan” on his neck is one of these. Now known as “the ethical butcher”, he believes that promoting customer contact with butchers, which has been lost in recent decades with the rise of factory farming, is the key to an improved and sustainable meat system.

Omnivores Healthier Than Vegetarians

The article in Psychology Today ended on a baffled note with the author wondering if meat eating could potentially be in our genes?

The results of this survey are not surprising and are in fact a testament to the research of Dr. Weston A. Price. 

Dr. Price traveled the world in the 1920′s and 1930′s visiting 14 isolated cultures in the process. During this adventure which he documented in great detail with amazing pictures in his masterpiece book Nutrition and Physical Degeneration, Dr. Price concluded that while the diets of the natives varied widely, nutrient dense animal foods high in the fat soluble vitamins A, D, and K (also known as Activator X) were the common denominator. Consumption of these animal foods were revered in these communities as they bestowed vibrant health, ease of fertility, healthy children, and a high resistance to chronic and infectious diseases.

This discovery was surprising to Dr. Price who had expected to find the vegetarian cultures to be the healthiest cultures of all. But, the vegetarian cultures he examined displayed much more degeneration than the omnivore cultures…

…and he could not deny that the health of the indigenous omnivores exceeded that of the vegetarian cultures.

Therefore, in the famous words of Pink Floyd,  “Eat yer meat!”,

And, while you’re at it make sure it’s grassfed because even meat eaters HATE FACTORY FARMS!!!!