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February 16: Potluck & Demo
Friday, February 16, 2018
6:30 PM
Location:
Natural Grocers
201 Coburg Road
Eugene, OR 97401
www.naturalgrocers.com/store-location/eugene
What to bring?
Anything from Nourishing Traditions, the Healthy 4 Life booklet or Recipes of the Week would be wonderful. A simple homemade meal made from scratch using natural fats is always a great contribution.
Some examples include: a roasted chicken or other meat, meat and vegetable casserole, a dish made with soaked grains, soup using homemade bone broth, pastured egg quiche or other egg dish, organic salad with homemade dressing, steamed or roasted vegetables with butter or cream sauce, fermented vegetables, fresh or cooked fruit with raw whipped cream. If you come to the potlucks regularly, please bring a dish from different categories every so often.
Bring enough to share with everyone and be sure to include some traditional fats!
We’d also like to encourage you to bring your own plate and utensils to help us reduce the use of disposables. Thanks!
Demo: Meat stock, bone broth, soups and stews
I will demonstrate making bone broth, and we will discuss the differences between meat stock, bone broth, soups and stews. We will discuss some basic patterns for making soups and stews, and have several types of broths to sample.
Hi all,
Just a quick reminder that our DVD is this Friday, March 28, 2014.
Kaayla Daniel, PhD will give an entertaining and fascinating look into the history and science of broth.
– Lisa
“The Healing Power of Broth:The History and Science”
by Kaayla Daniel, PhD
Friday, March 28, 2014
DVD begins at 6:30 PM
Please come around 6:15
Location:
Market of Choice
67 West 29th, Eugene
Upstairs in the Community Room
This is a presentation from the Wise Traditions 2013 Conference.
A South American proverb claims “Good broth will resurrect the dead.” While that’s a bit of an exaggeration, chicken soup has long enjoyed a reputation as “Jewish penicillin” and healing soups are served to convalescents around the world. In the 19th century gelatin (the chief constituent of broth) was even considered a superfood that could be cheaply manufactured to feed soldiers at war, disaster victims and the poor. Researchers from the late 19th and early 20th centuries proved its efficacy in healing allergies, asthma, osteoarthritis, IBS, Crohn’s and other inflammatory diseases and disorders. Today broth is widely used for gut healing as part of the GAPS diet and other protocols used to reverse autism. Modern scientists have investigated separate components of broth, including collagen, cartilage, hyaluronic acid, and the conditionally essential amino acids glycine, proline and glutamine. Research by the late John F. Prudden MD, DSci, on the effect of bovine tracheal cartilage on arthritis, autoimmune disorders, wound healing and cancer has been particularly impressive.
Kaayla Daniel, PhD
is The Naughty Nutritionist because of her ability to outrageously and humorously debunk nutritional myths. She is vice president of the Weston A. Price Foundation, a member of the board of directors of the Farm-to-Consumer Legal Defense Fund and received the Weston A. Price Foundation’s Integrity in Science Award in 2005. Dr. Daniel is author of The Whole Soy Story: The Dark Side of America’s Favorite Health Food (New Trends, 2005) and has made numerous media appearances, including the Dr. Oz Show and PBS Healing Quest.
Kaayla Daniel’s Website:
If this is your first time attending our DVD showing please see our Notes on Popcorn Review page.
For the last few potlucks there has been one food each time that stands out in my mind.
October: Duck Broth
At our potluck in October the favorite (agreed upon by just about everyone) was duck broth. Mareev made it using a pot-full of duck legs covered with water, salt and vinegar and cooked low and slow. It had a thick layer of wonderful rich duck fat on top and was quite delicious!
November: Beef Liver Paté
At our November potluck a big thanks goes to Jan and Rouanna for making a wonderful beef liver paté. It was rich and buttery, and not at all a strong liver flavor. We started out with it as an appetizer, had it again as a main course, and then went back for desert!
Rouanna provided us the recipe they used for:
 Beef Liver Paté Recipe:
-
500g (1lb 2oz) beef liver (or lamb), cut into pieces
-
1 small onion, chopped
-
1/2 cup red wine
-
2 cloves garlic, crushed
-
1/2 teaspoon Dijon mustard
-
1 sprig fresh rosemary
-
1 sprig fresh thyme
-
1 tablespoon lemon juice
-
1/2 cup butter or cream cheese
-
salt
Directions:
- Saute the liver and onions in a couple of tablespoons of the butter until the livers are browned and the onions are tender.
- Add wine, garlic, mustard, herbs and lemon juice and cook uncovered until most of the liquid has gone.
- Cool and blend to a smooth paste in the food processor along with the rest of the butter (This is easier if the butter is not fridge cold!).
- Add salt to taste.
- Check the consistency of the pate. If it seems dry and crumbly rather than smooth and creamy, add more butter.
- Put pate in a shallow dish and press the cracked pepper onto the top of it.
Notes: Rouanna recommends instead of cooking the liver separately, saute the onions, then put everything into the pot and cook until the wine is reduced by half. This is long enough to cook everything. Stir often.
December: Button Cookies
In December Haley brought delicious cookies. They were gluten-free based on coconut flour. She was nice enough to send us the link to the recipe she used.
http://primalblissnutrition.com/2013/12/dark-chocolate-orange-holiday-button-cookies/
Date:
Thursday, January 9th, 2014
6:30 PM
Location:
At the home-office of Cherie Anello
Contact info:
Cherie Anello,NTP, CGP
Nutritional Therapy Practitioner Certified Gaps Practitioner
Phone: 541-870-0646
www.cherieanello.com
email: cherieanello@gmail.com
“Cherie Anello, NTP will talk about sweeteners, good and bad. We will sample elk broth.”
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Please avoid wearing fragrance of any kind so that those with chemical sensitivities will be able to join us. Thank you!
RSVP: Please confirm your attendance and call for directions/address.
If someone you know may be suffering from a GAPS condition, invite them to the event. For more information about GAPS please see the links.
Link to more information: April 10th: DVD GAPS
Saturday, December 1st 1:00 to 5:00 (4 hours)
Fats are the most controversial and misunderstood nutrient. What makes them good or bad? Come learn delicious ways how to include these vital nutrients in your diet. Learn the power of stocks and broth, good and bad fats and the roll they play in immune health, mineral absorption and joint health.
We will be sampling and showing how to make:
- Why eat fats and organ meats
- Bone Broth/Stock and Bone Marrow
- Crispy Nuts
- Yogurt cheese & caramelized onions
- Creamy Squash Soup
- Mash Potatoes or Cauliflower with Gravy
- Holiday Sausage
- Fermented Cranberry Sauce
- Egg Custard
- Lemon Verbena Soda
- Sluberkins (Delicious danish pasties)
- Whipped Cream/Yogurt Topping
For those who are sensitive to gluten we are including gluten-free gravy and sluberkins! Yummy!
All classes include delicious samples, full demonstrations and time for questions. Students receive class booklet with articles and recipes.
Class 3 – Holiday Dishes (December 1st) $35
Free or reduced tuition available to volunteers!
Location:
Network Charter School
2550 Portland St.
Eugene, OR 97405
(about 2 blocks from Capella Market)
To volunteer or for more information contact:
Cherie Anello
Phone: 541-870-0646
email: cherieanello@gmail.com
Directions:
Heading South on Willamette Street, turn right (West) on 25th. Take next left (South) onto Portland St.
Bring some money (cash or checks accepted). We will have Kraut Pounders, Nourishing Traditions, Wise Traditions Journals and other books & goodies available for sale!
Download our WAP flier for 2012 Classes and invite a friend!
Saturday, December 1st 1:00 to 5:00 (4 hours)
Fats are the most controversial and misunderstood nutrient. What makes them good or bad? Come learn delicious ways how to include these vital nutrients in your diet. Learn the power of stocks and broth, good and bad fats and the roll they play in immune health, mineral absorption and joint health.
We will be sampling and showing how to make:
- Why eat fats and organ meats
- Bone Broth/Stock and Bone Marrow
- Crispy Nuts
- Yogurt cheese & caramelized onions
- Creamy Squash Soup
- Mash Potatoes or Cauliflower with Gravy
- Holiday Sausage
- Fermented Cranberry Sauce
- Egg Custard
- Lemon Verbena Soda
- Sluberkins (Delicious danish pasties)
- Whipped Cream/Yogurt Topping
For those who are sensitive to gluten we are including gluten-free gravy and sluberkins! Yummy!
All classes include delicious samples, full demonstrations and time for questions. Students receive class booklet with articles and recipes.
Free or reduced tuition available to volunteers.
Location:
Network Charter School
2550 Portland St.
Eugene, OR 97405
(about 2 blocks from Capella Market)
To volunteer or for more information contact:
Cherie Anello
Phone: 541-870-0646
email: cherieanello@gmail.com
Directions:
Heading South on Willamette Street, turn right (West) on 25th. Take next left (South) onto Portland St.
We will have Kraut Pounders, Nourishing Traditions, Wise Traditions Journals and other books & goodies available for sale.
Download our WAP flier for 2012 Classes and invite a friend!
“The Beauty of Broth: Broth-Based Soups and Stews”
by Jessica Prentice
A Presentation from Wise Traditions 2011, 12th Annual Conference
Friday, September 21st, 2012
DVD begins at 6:30 PM
Please come early.
Location:
Market of Choice
67 West 29th, Eugene
Upstairs in the Community Room
About the presentation:
Learn the essentials for making mineral-rich broths and delicious broth-based soups and stews.
Home-scale, commercial-scale, and community-scale approaches will be covered, including sourcing, techniques, equipment, and basic recipes–as well as photos and first-hand experiences from Three Stone Hearth Community Supported Kitchen in Berkeley.
Local reviewer’s notes:
Folks ask Jessica: “Should I take a chicken and roast it and eat the meat and then put the bones in a pot and cover it with water and cook it?… or should I take a whole chicken and put it in the pot and cover it with water and then pull off the meat?… or should I take a brisket and sear it and then…?”
Jessica’s answer: “YES! Every which way is good!”
Though the basic process is simple, there are many different strategies to get minerals (and flavor and gelatin) out of the bones and into the meal. Come learn some of these tips and tricks.
About Jessica Prentice:
Jessica Prentice is a professional chef, author, local foods activist, and social entrepreneur. Her first book, Full Moon Feast: Food and the Hunger for Connection, was released by Chelsea Green Publishing in 2006.
Prentice is a co-creator of the Local Foods Wheel, and coined the word “locavore.”
Jessica is also a co-founder of Three Stone Hearth (www.threestonehearth.com), a Community Supported Kitchen in Berkeley that uses local, sustainable ingredients to prepare nutrient-dense, traditional foods on a community scale. She lives, works, and writes in the San Francisco Bay Area.
Links:
Jessica Prentice web links:
Broth/soup web links:
Related Cookbooks available at the Eugene Public Library:
- Bones: Recipes, History, and Lore, by Jennifer McLagan
- The Butcher’s Guide to Well-Raised Meat: How to Buy, Cut, and Cook Great Beef, Lamb, Pork, Poultry, and More, by Joshua & Jessica Applestone and Alexandra Zissu
- All About Braising: The Art of Uncomplicated Cooking, by Molly Stevens
- Anthony Bourdain’s Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking, by Anthony Bourdain
- Sauces: Classical and Contemporary Sauce Making, by James Peterson
- Nourishing Traditions: the cookbook that challenges politically correct nutrition and the diet dictocrats, by Sally Fallon
and many more.
Seasoning blends for your soups and stews are wonderful shortcuts and are available at local groceries. Look in the bulk, spice, and ethnic sections.
The GAPS support group will be meeting at Cherie Anello’s, Tuesday, May 8th at 6:30 pm. Bring a snack to share if you wish. Cherie will demonstrate how to make bone broth and ghee.
Topic:
Bone broth and Ghee
Location:
At the home-office of Cherie Anello
Contact info:
Phone: 541-870-0646
email: cherieanello@gmail.com
Held at the office of Cherie Anello, Certified GAPS Practitioner and Nutritional Therapy Practitioner. We are forming a support group for people who are following the diet. We have met to watch GAPS DVDs, and have already been exchanging food preparation techniques and recipes.
If someone you know may be suffering from a GAPS condition, invite them to the event.
RSVP:
Please RSVP if you think you will be attending(email Lisa at: info@krautpounder.com or Cherie at: cherieanellontp@hotmail.com). If your plans change, always feel free to just show up.
Food:
Feel free to bring something to share or to eat your own food.
For more information about GAPS please see the links.
Links:
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Fats are the most controversial and misunderstood nutrient. What makes them good or bad? Come learn delicious ways how to include these vital nutrients in your diet.
The Oiling of America: Cherie will present how ‘good’ fats got labeled ‘bad’ and the ‘junk science’ that drives the corporate agenda to take away our food rights and keep us sick.
“Mary’s Oil Blend”: Claudia will demonstrate this healthful blend created by lipids researcher Mary Enig.
Posole broth and Soup Stock: Victoria will show you the secrets of making healing bone broth. Taste Thai Coconut Soup, and her coveted Pozole soup stock.
Chicken Liver Divine: Lisa will show how to make a chicken liver mousse so delectable even your children will gobble it up.
Sluberkens: Delicious danish pasties. They’re the ultimate healthy dessert.
Bring your friends and a fresh appetite to this cool day of enjoyable treats!
Class #3 ~ Vital Fats
October 15th, 1 to 5pm
$35 (1 class)
Please note that we have extended the class time to 5:30!
Class #4 ~ Healthy Grains
October 29th, 1 to 5pm
$35 (1 class)
More info about Healthy Grains class.
Pre-Register Now: Classes will be $45 each at the door.
Location:
Tamarack Wellness Center
3575 Donald St, Eugene, OR 97405
541-683-7506
We will have Kraut Pounders, Nourishing Traditions, Wise Traditions Journals and other books & goodies available for sale.
For more information contact:
Victoria Schneider
veebioenergy@gmail.com
541-954-4939
(Please do not call Tamarack for information about the program.)
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