Posts Tagged ‘Foods to fight inflammation’


cookingaroundtheworld2017flierStudents learned how to make a variety of Moroccan dishes on Saturday, Feb. 18, at the Sitka Kitch community rental commercial kitchen. This was the first of five classes in the Cooking Around The World class series offered this spring.

The class was taught by Dr. Julien Naylor, a Sitka internal medicine specialist who also trained and worked as a chef. She taught the class how to make a bisteeya de Fez, a chicken-onion-garbanzo bean mix cooked in a tagine, Berber couscous topped with a mix of stewed winter veggies, a carrot salad, a beet salad, an orange-date-almond salad over lettuce, and a dessert called The Snake.

Future Cooking Around The World series classes include:

  • Chile 6-8:30 p.m., Monday, Feb. 27, taught by Barbara Palacios. Barbara. who is Chilean, is a chef with the Westmark Sitka Hotel and the Dock Shack (Totem Square Inn). She will teach students how to cook a pastel de chocolo (a Chilean version of shepherd’s pie with corn and meat) with pebre (a Chilean pico de gallo). She taught an empanadas class last year that was very popular. The registration deadline is 9 p.m. on Friday, Feb. 24.
  • Thailand — 5:30-7 p.m., Tuesday, March 28, taught by Nancy Knapp. Nancy is a longtime health educator from Sitka who spent several years in Laos and Thailand. She still hasn’t announced which dishes she will teach for this class, but she taught a Thai cooking class last year that sold out quickly and had a long waiting list. The registration deadline is 9 p.m. on Saturday, March 25.
  • Austria6-8:30 p.m., Wednesday, April 12, taught by Suat Tuzlak. Suat is the former owner of the Alpine Bakery in Whitehorse, Yukon Territory, and co-author of “Little Cookbook For The Great Outdoors.” For this class he will teach students how to make a savory strudel with two fillings and a sweet strudel with apples that’s great with ice cream. The registration deadline is 9 p.m. on Sunday, April 9.
  • Turkey — 5-7:30 p.m., Monday, April 17, taught by Suat Tuzlak. For this class, Suat, who is Turkish, will teach students how to make a Turkish dinner that is vegan and gluten-free without using sophisticated ingredients. You will learn to make red lentil soup, green beans with olive oil, festive rice pilaf with currants and pine nuts, and a fusion dessert, chia-coconut pudding. The registration deadline is 9 p.m. on Friday, April 14.

When registering, students should prepay for the class through the Sitka Kitch online registration site, http://sitkakitch.eventsmart.com, using PayPal or credit/debit card. If you need other payment arrangements, contact Chandler or Clarice of Sitka Conservation Society at 747-7509 to arrange a time when you can pay with cash or check. To qualify for a partial refund, please notify us at least three days in advance if you need to cancel. The registration deadline is three days before each class so our instructors have time to purchase materials. Please email sitkakitch@sitkawild.org with any questions.

nourishclassseriesspring2017flierAlso, the Sitka Kitch has another upcoming class series this winter/spring — Nourish: Using Food As Medicine For Optimum Health — which will be taught by Sitka nutritionist Holly Marban during National Nutrition Month in March.

Class topics include nutrition foundations, balancing blood sugar, everyday superfoods, foods to fight inflammation, and and detox. There will be five classes from 6-8 p.m. on Mondays, March 6, 13, 20, 27 and April 3. When we opened registration, the entire series was posted first (students receive $20 off if they register for the full series, $117.50 vs. $137.50, plus food/supply fees), and now the individual classes are being posted about a week or so before each scheduled class as we fill any empty spaces remaining.

Watch the Sitka Kitch page on Facebook or our online registration page to see when these and any future classes are scheduled (there will be a Preserving The Harvest class series this summer).

A slideshow of scenes from the Moroccan cooking class follows below.

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Unlock the power of food as a pathway toward optimum health and wellness while learning to make delicious, vibrant meals that you can recreate at home. “Nourish: Using Food As Medicine For Optimum Health” is a five-week culinary nutrition cooking class series led by Holistic Nutrition Coach Holly Marban, MS, at the Sitka Kitch community rental commercial kitchen. In honor of National Nutrition Month in March, you’ll explore ways to nourish the body through healthy, delicious whole foods. Each class in this series will combine the science of nutrition with hands-on cooking for a fun, well-rounded experience. All recipes are plant-based and vegetarian, free from gluten and refined sugars, and can easily be made dairy-free.

  • Class 1: Nutrition Foundations — 6-8 p.m.on Monday, March 6
    • In this class you’ll learn the basics of nutrition and how to nourish your body through whole foods. We’ll explore healthy, delicious options for protein, carbohydrates, and fats for overall health, as well as simple guides for food proportions, meal frequency, and a discussion about intuitive eating. We’ll cook black bean and vegetable tacos with homemade roasted tomato salsa, southwestern quinoa, and flavorful guacamole from scratch.
  • Class 2: Balancing Blood Sugar Using Whole Foods — 6-8 p.m. on Monday, March 13
    • In this class, take the opportunity to explore the immense impact of blood sugar on overall health. Learn why balancing blood sugar is so important and how to use food to manage this aspect of health. We’ll make a vegetable frittata, simple green salad with homemade dressing, lentil salad with nuts and fresh herbs, and buckwheat granola. This class is sponsored by Sitka Community Hospital.
  • Class 3: Everyday Superfoods — 6-8 p.m. on Monday, March 20
    • In this class we’ll take a look at some nutritional superstars of the plant kingdom and explore ways to boost the nutrient content of everyday foods. Sprouting, soaking, and fermentation will be discussed as ways to amp up the nutritional profile of certain foods. We’ll create a colorful meal of quinoa vegetable “sushi” with sprouts, a super greens salad with hemp-ginger dressing, and chia pudding with herbed citrus compote.
  • Class 4: Foods to Fight Inflammation — 6-8 p.m. on Monday, March 27
    • In this class, we’ll explore the concept of inflammation in the body and how it can impact overall health. Learn what inflammation is, which foods more easily cause inflammation, and how to use food to decrease and/or prevent it. We’ll make a version of the recently popular warm beverage called “golden milk,” coconut-ginger braised leafy greens with chickpeas and steamed buckwheat, and a raw blueberry tart.
  • Class 5: Spring Detox — 6-8 p.m. on Monday, April 3
    • Learn how to use whole foods to support the natural detoxification processes in your body. With a focus on spring greens and other seasonal produce, we’ll make a simple green smoothie, red beet hummus with cruciferous vegetables, green goddess salad, and creamy cauliflower soup.

About the instructor:

Holly holds a Master’s degree in the Science of Nutrition and certification as a Holistic Health Coach. She runs a small nutrition and wellness business, Holly Marban Wellness, where she combines her knowledge of nutrition with skills in counseling and coaching to support individuals in nourishing themselves and reaching their personal health and wellness goals. A strong believer in the healing abilities of food, she is most at home in the kitchen and enjoys sharing that space with others. Her philosophy is rooted in the belief that food can be medicinal, therapeutic, and immensely enjoyable all at once.

Registration details:

This series consists of five cooking classes from 6-8 p.m. every Monday from March 6 through April 3. The classes will be held at the Sitka Kitch, located in the First Presbyterian Church at 505 Sawmill Creek Road.

The cost of the full five-class series is $117.50 (discounted from $137.50), plus a fee for ingredients and supplies. If you would prefer not to register for the whole series, you can purchase one or more classes individually at $27.50, plus a fee for ingredients and supplies. Registration for individual classes will open two weeks before each class date if space allows.

Your spot is not secured until you pay. You can pay through our online registration site, http://sitkakitch.eventsmart.com, using your debit/credit card or a PayPal account. If you would like to pay via check or cash, please call Chandler or Clarice at the Sitka Conservation Society at 747-7509 to arrange a payment time. Registration for the full series closes at 3 p.m. on Friday, Feb. 24, and registration for individual classes at 3 p.m. on the Friday before each class. Each class requires a minimum of eight students.

If you need to cancel, please contact sitkakitch@sitkawild.org at least 72 hours prior to the start of the class to receive a partial refund.

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