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Let's Take Charge of Our Health

Lecture: Summer detox with fork and knife, and/or a blender.

- signs that can point to a possible toxicity

- lab tests that can confirm a toxicity

- simple, inexpensive and delicious solutions that can "lift a burden" and "clear the fog"

Hands-on Demos: cilantro-ginger-pineapple green smoothie, teriyaki stir-fried veggies with or without tofu (homemade teriyaki sauce), slicing cheese with crackers, potato-leek soup, raw carrot cake.

Cost: a $5-10 donation per person, suggested.

Note: the recipes demonstrated and used for samples are vegan, and gluten-free (or at least wheat-free), peanut-free, caffeine-free, and excitotoxin-free. 

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  • Lorena S.

    a favorite from last class:

    Easy Coconut Curry

    For the sauce:
    • ½ yellow onion, chopped
    • 2 cloves garlic, minced
    • 1½ to 2 tablespoons curry powder
    • 1 (13.5 oz.) can coconut milk*
    • 1 tablespoon tamari, or soy sauce
    • 1 tablespoon pure maple syrup
    • ½ teaspoon salt To complete the dish:
    • 1 sweet potato, chopped
    • 1 lb. assorted vegetables, chopped
    • 1 cup quinoa, rinsed
    • 2 cups water
    1. Cook for 15 minutes.
    2. Sauté the onions and garlic in a little water until tender, about 5 minutes. Add in the coconut milk, curry powder, tamari, maple syrup and salt and whisk well to combine.
    3. Adjust any other flavors as needed, then bring the sauce to a simmer and add in the chopped sweet potatoes. Cover the pan, and allow the sweet potatoes to steam in the sauce for 5 minutes. Add the rest of the vegetables, toss in the sauce to coat, then cover and allow to steam until fork-tender.
    4. Serve curry over quinoa.

    August 15, 2014

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