[RBS] NEW 10 week series on Eating for Well Being & Rejuvenation starting December 28th, Mondays morn & eve

[Naomi Persky]

We are now happily 1/2 way through our first series and will begin a new round of the series in 2 weeks! For those of you requesting morning sessions here in the Rama, or Monday nights or for those who missed the beginning classes and also new comers to the classes please read below.
 
10 Week Class Series on Eating for Well Being and Rejuvenation. 
(No previous experience to participate. Just a desire to learn.)
 
This class series focuses on food preparation for nourishment to balanced health, optimum digestion and energy.
The classes progress in building an understanding and competence in healthful food preparation.
Delicious food samples and recipes are included in the demo classes.
Come learn and share in our journey to take care of ourselves and feel good in a most delicious way!
 
WHEN & WHERE:
Monday mornings from 11:00 to approximately 12:30 pm beginning Monday, December 28th
Nachal Dolev 5/7 RBS 
 OR
 Monday evenings from 7:30 pm to 9:00 beginning Monday, December 28th
Nachal Dolev 5/7 RBS
 
FEE:
50 Nis per class or 400 Nis for the series. Each class includes hands on instruction, samplings 
and print outs of recipes. 
 
TO REGISTER: with a 50 NIS deposit call Naomi at 991- 0232
 
Class 1) SPROUTING MONDAY DECEMBER 28TH MORNING & EVENING
Learn about their remarkable nutritional value and disease immunity properties.
Hands on demonstration to learn how to grow a variety of your own sprouts from seeds, legumes and beans and to benefit from eating them at their freshest as well as saving yourself money from purchasing pricey and inferior store bought packages.
 
Class 2) SPROUTED BREADS MONDAY JANUARY 4TH MORNING & EVENING (Class 1 is required to take Class 2)
The latest buzz is all about sprouted breads and how delicious they are and easy to digest for people with wheat sensitivities (not gluten auto immune issues, such as Celiacs).
Wheat and sprouted wheat are two completely different foods. Sprouting the grain turns it from an acid to an alkaline base or more digestible food, and the sprouting process releases a powerhouse of enzymes and nutrients. Gluten, the sticky to digest wheat protein, breaks down during germination. 
Learn how to sprout the grains and make sprouted wheat bread, sprouted Rye bread, and multi-grain Oat and Spelt bread.
 
Class 3) PROBIOTIC FOODS MONDAY JANUARY 11TH MORNING & EVENING
Probiotics have been eaten for centuries in the form of fermented and pickled foods, containing live microorganisms, which cleanse the intestines allowing mineral absorption, improved digestion and strengthening of the immune system to prevent dis-ease. 
We will make old-fashioned foods; sauerkraut, pickles and kimchee (Korean hot pickled vegetables.)
 
Class 4) NUT & SEED MILKS & SMOOTHIES MONDAY JANUARY 18TH MORNING & EVENING
Unlike cow's milk, nut and seed beverages made from almonds, hazelnuts, sesame and sunflower seeds among others contain little to no saturated fat, cholesterol, or lactose, and they are high in protein, calcium and minerals.
Smoothies are an excellent low fat, high fiber and energy packed breakfast choice that includes nut or seed milks, fruit and other energy boosting foods.
Learn how to make these delicious, refreshing and satisfying beverages.
 
Class 5) JUICING VEGETABLES & FRUITS & GROWING/JUICING WHEAT GRASS 
MONDAY JANUARY 25TH MORNING & EVENING
Freshly juiced vegetables give your body an instant boost of nutrients, enzymes, vitamins and minerals in a form that the body can easily assimilate, absorb and digest – in fact; studies have shown that the nutrients from juiced vegetables are within our bloodstream within 30 minutes of consumption! 
At the most basic level, juicing allows us to add so many more vegetables to our daily diet, giving the body energy and boosting the immune system and the body’s cleansing process.
Enough good things can’t be said about wheat grass juice. It is the food highest in chlorophyll (70% chlorophyll), it contains essential amino acids, essential fats, and up to 92 minerals. It is a powerful detoxifier, it alkalinizes the body, it's a blood and liver cleanser, and it's great for healthy skin and hair.
We will juice a variety of vegetable and fruit combinations as well as learn how to grow wheat grass (indoors), how to juice it and specifics on juice consumption.
 
Class 6) SALADS & SALAD DRESSINGS   MONDAY FEBRUARY 1ST MORNING & EVENING
“Let’s stop treating our stomachs like compost bins and start treating them like gardens!”
 – Steve Meyerowitz  “the sprout man”
Learn how to prepare flavorful salads for Shabbat to add festivity and health to the table.
An array of vegetable salads will be made using health boosting ingredients. You’ll walk away with the knowledge to make numerous variations on tasty salads.
And learn to make a number of dressings made of completely pure ingredients, which are so delicious and bursting with flavor that your family will ask for more!
 
Class 7) NUT AND SEED PATES & CHEESES   MONDAY FEBRUARY 8TH MORNING & EVENING
In a nut shell find out why fat from nuts is good for you, why fermented nut cheeses are good for digestion and a great filling and satisfying lunch food.
Learn how easy it is to prepare nut cheeses, pestos and pates, from a variety of nuts and seeds.
 
Class 8) SEAWEED DISHES MONDAY FEBRUARY 15TH MORNING & EVENING 
Nobody knows what to do with seaweed, but they do know it is chock full of minerals that are very good for you. Come find out how a little bit of seaweed can go a long way in boosting your health and learn to make some easy and delicious seaweed dishes using nori, hijiki, arame, dulse and agar agar.
 
Class 9) BLENDER SOUPS MONDAY FEBRUARY 22ND MORNING & EVENING
Come be inspired to make soups out of all fresh ingredients, served warm without losing their vital enzymes. Don’t know what to bring to a potluck or Kiddush? Come learn what to make and share with friends so everyone can eat healthy and guiltless at a simcha. Taste a sampling of each recipe and get started on your own repertoire of favorites to get you through the winter.
 
Class 10) SPICES & HERBS MONDAY MARCH 8TH MORNING & EVENING
An informative session on the culinary and healing benefits of spices and herbs used in food preparation and teas. Learn how to incorporate some new spices into your life and feel the difference in your digestion and energy levels. Find out about the uses of basic herbs and which ones are suited to you. Learn how to steep a proper pot of herb tea and to take time out for de-stressing and relaxation to reap the full benefit of the herbs.
A sampling of spiced dishes and herb teas will be served.
 
 
Disclaimer : The information contained within these classes is for educational purposes only. It is not medical advice and is not intended to replace the advice or attention of a personal physician or other health care professional. The information is not intended to diagnose, treat, cure or prevent any disease, but is for educational purposes only.
 

 

 
 
 
 
 		 	   		  
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