[RBS] REGISTER now for Class Series in Whole Food Preparation/ begins next Wed. eve!

[Naomi Persky]

This 14 week 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 whole
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 our families and feel good in
a most delicious way!



Classes will take place in Ramat
Beit Shemesh on Wednesday evenings at 7:30 pm beginning October 27th.

See bottom of email for Class pricing.

To register or for more information call Naomi: 991- 0232


WHERE
TO BEGIN AND HOW TO STOCK THE KITCHEN
October 27

This introductory class is essential
in how to get a jump start on having health essential ingredients in your
kitchen; the foundation for making wholesome and balanced meals for yourself
and your family. Learn the names of all the ingredients in Hebrew for easy
shopping and obtain resource materials on what kitchen equipment is needed to
successfully prepare good food where to shop for everything.


 SPROUTING   November 3 

Learn about their remarkable nutritional value and disease immunity
properties. 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. 



 SPROUTED BREADS   November 10

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 sprouted Spelt bread.

 

PROBIOTIC FOODS November 17 

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. This is especially helpful for those with a history of
indigestion.

We will make old-fashioned foods;
sauerkraut, pickles and kimchee (Korean hot pickled vegetables.)

 

NUT & SEED MILKS &
SMOOTHIES  November 24 

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.

 

JUICING December 15

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.

 

GROWING AND JUICING WHEAT GRASS December
22

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 learn how to grow wheat
grass (indoors), how to juice it (equipment needed) and specifics on juice
consumption.

 

SALADS AND DRESSINGS December
29

Produce contains phytochemicals
which are associated with the prevention and/or treatment of at least four of
the leading causes of death, cancer, diabetes, cardiovascular disease, and
hypertension. They are involved in many processes including ones that help
prevent cell damage, prevent cancer cell replication, and decrease cholesterol
levels. Boosting you daily fresh produce intake is a win win situation for
health management and savoring your food.

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.  Get to know how to incorporate all
of the Israeli vegetables and fruits into your salads.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. Great tasting salad dressing is the secret to getting
yourself and your family to increase salad consumption.

 

NUT & SEED CHEESES, PATES, PESTO
AND GARNISHES   January 5

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, as well as how to
incorporate nuts into your overall diet. We'll discuss fat content and
suggested weekly consumption amounts for optimum health.

 

SEAWEED DISHES   January 12

Nobody knows what to do with
seaweed, but they do know it is chock full of minerals that are very good for
you. Minerals absorption is the seat of proper hormone function. Learn why
hormone imbalance, especially in women affects the health of the whole body
function picture. 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 dishes using
nori, hijiki, arame, dulse and agar agar.

 

GLUTEN FREE GRAINS January 26

Feeling hungry and don’t know what
to eat but want to keep the pounds off? The answer is gluten free grain dishes
and salads.Come hear why gluten free grains will improve your health and
address health issues. Learn
to make a variety of cooked dishes and grain salads that are filling,
carbohydrate friendly and don't bloat the stomach!

Sample an array of delicious dishes
and open up to a new world of eating.

 

SOUPS TO WARM YOUR SOUL February
2

Come be inspired to make soups out of all fresh produce, beans and legumes.
Learn about combinations to boost your protein level. 

We will make a sampling of uncooked
blended soups and cooked healthy comfort food recipes to get you started on
your own repertoire 
of favorites to get you through the winter.

 

SPICES & HERBS  
February 9

An informative session on the culinary and healing benefits of spices and herbs
used in food preparation and teas. Come sip some relaxing homemade herbal Chai
or freshly dried herbal teas and learn how to incorporate some new spices into
your food preparation 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 spice combinations
will be made to take home dishes.

 

SUPERFOODS AS WHOLE FOOD
SUPPLEMENTATION February 16

Come on a journey across the world
to discover the amazing benefits of superfoods, where and why they grow where
they do and what they can do to dramatically improve your health. Some of them
are even outside our own back doors!

Also, we'll discuss deficiencies and
what ones need to be addressed in ways beyond diet when needed.

 

CLASS FEES (which includes print
outs, food demo and samples) will be 50 Nis per individual class 

OR (Price discount for enrolling in
the whole series) 630 Nis for the whole series to be paid upfront in cash or
check (not for deposit only) 
by October 22nd.

OR: 650 Nis upfront to be paid in cash or 2 post dated checks of 325 Nis each
(not for deposit only); one check dated for October 22nd, the second check
dated for December 22nd.

To register or for more information
call Naomi: 991- 0232

 

 

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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