Category Archives: Classes & Workshops

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

SAVE THE DATE: All-Day Seminar with Sally Fallon

happy family_2These people are happy because they eat REAL butter!

They also eat plenty of RAW milk, cream, cheese, farm- fresh eggs, liver, meat, seafood, and other nutrient-dense foods that have nourished generations of healthy people worldwide!

 

Come and learn more about the foods that support radiant health for your family.

Make sure you are present at this event!

SAVE THE DATE:  Febuary 21, 2015

Presented by the Weston A. Price Foundation westonaprice.org

 

Sally Fallon Morell, author of Nourishing Traditions and president of the Weston A. Price Foundation, will be offering an all day seminar on February 21, 2015 in Brandywine, Maryland. (Let me know if you need a ride.)

 

The day will include two talks*,a nutrient dense lunch and interesting exhibitors. 

 

Details to follow on location, time, registration and a reasonable price.

 

*Seminar on Traditional Diets
Animal fats, properly prepared whole grains, enzyme-enriched foods and nourishing bone broths kept our ancestors healthy. Sally Fallon Morell, author of Nourishing Traditions, explains why these are vital factors for maintaining good health today. Beginning with a presentation of Dr. Weston Price’s unforgettable photographs of healthy traditional peoples, Ms. Fallon Morell explains the underlying factors in a variety of traditional diets, which conferred beauty, strength and complete freedom from disease on so-called primitive populations. Then she presents a step-by-step plan to put nourishing traditional foods—foods that your family will actually eat—back into your diet, including easy breakfast cereals, soups, sauces, snack foods, high-enzyme condiments and soft drinks that are actually good for you.

Learn about:

  • Butter, the number one health food;
  • The vital role of high-cholesterol foods;
  • Why lowfat and vegan diets don’t work;
  • The amazing powers of raw whole milk from pasture-fed cows;
  • The dangers of modern soy foods and soy infant formula;
  • The conspiracy to promote vegetable oils and hydrogenated fats;
  • Foods that help babies grow up smart and strong;
  • Old-fashioned foods that give limitless energy and vibrant health; and,
  • The unfortunate consequences of modern farming methods.

This seminar is highly recommended for both laymen and health professionals new to the work of the Weston A. Price Foundation and makes an excellent introduction to the main conference speakers.

  • Part I: Introduction to the work of Dr. Price and discussion of the underlying characteristics of healthy traditional diets.
  • Part II: Fats and oils in traditional diets. Learn about the basics of lipid biochemistry and how to choose good fats and avoid the bad.
  • Part III: How to change your diet for the better. Practical advice for busy parents including easy recipes for snacks, soups, breakfasts, desserts and enzyme-enriched beverages and condiments.

*The Oiling of America

The Oiling of America presents the history of the diet-heart phyothesis, exposes behind-the-scenes manipulation and industry propaganda, reveals the vital role of cholesterol and saturated fats in human biochemistry, enumerates the considerable dangers of cholesterol-lowering drugs and explains how a return to old fashioned animal fats can help us solve a health crisis that threatens the very fabric of the civilized world.

 

Sally Fallon Morell, MA
is founding president of the Weston A Price Foundation and founder of A Campaign for Real Milk. Mrs. Fallon Morell lectures extensively around the world on issues of health and nutrition. She is a prolific writer of numerous articles and books and serves as editor of Wise Traditions, the quarterly journal of the Weston A. Price Foundation. In 1996, Mrs. Fallon Morell published the best-selling Nourishing Traditions (with Mary G. Enig, PhD), the cookbook that launched her career in alternative health. Visit her website at  www.newtrendspublishing.com.

Hands-On Real Food Fermentation Class

culinary classesHANDS-ON
REAL FOOD FERMENTATION WORKSHOP

            

9/18/2014  •  7-9 pm  •  Class #48997

Come and learn the artisanal craft of real food fermentation and add probiotics to your daily diet. Chef Lynda will teach you how to make downright delicious probiotic lacto-fermented foods that are SUPERFOODS … your whole family will love them!

$29 for Rockville Residents, $35 for Non-Residents payable at registration.

Also a $12 supply fee is payable the night of the workshop.

The activity number is #48997. You can download a Registration Form at:

http://www.rockvillemd.gov/DocumentCenter/View/8939 (Registration Form)

http://brochures.lerntools.com/pdf_view.cfm?id=2480  (Fall Classes are listed on page #27)

Main Line: 240-314-8620  •  www.rockvillemd.gov/recreation  •  Fax: 240-314-8659

You may register at the Senior Center, Swim Center, or City Hall.

Or Fax your payment information and the Registration Form.