So much fun this week at Rancho La Puerta teaching a beautiful cooking class in La Cocina Que Canta-the kitchen that sings! I had an incredible group that came down to cook with me and we had the best time. The theme was adding flavor with spices so I taught a Moroccan Spiced Salmon, an Apple Fennel Galette, Provencal Roasted Fennel, a delicious Spinach & Parsley Soup, Citrus Carrots & Parsnips, Cauliflower & Chick Pea Salad with Quinoa, a Kale & Brussels sprouts Salad, a Vegan chocolate mousse with lavender salt . All vegetables came from the organic farm right outside our door.
Salvatore, the farmer who has been working at the Ranch for over 20 years, was enthusiastic about showing us around the farm; describing the soil conditions and all the various vegetables that were being harvested. 80% of the food and vegetables served comes from this incredible productive garden. With our recent cold snap, he described how the citrus trees were heavily damaged due to the morning frost but he reassured us that they would be ok once the weather warmed up.
Look at this amazing bed of romaine lettuce-a staple at the ranch and is included in most salads during lunch and dinner. I had so much fun exploring and checking out all the vegetables including fennel, parnsips, broccoli, arugula and spinach!
This was the first of the May Mother's inspired cooking classes and as you can see, we had a blast learning these awesome new recipes. We had a great group who's range of cooking varied but were all engaged and having fun during the class.
Benziger Winery paired all the menu items with their incredible sustainable and organic wines. We loved the Rose Wine, Chardonnay, Merlot, Pinot Noir and Sauvignon Blanc pairings. They enhanced the meal and made this cooking class a real treat for everyone.
We began the class by preparing the Strawberry Coconut soup. It was elegant-using simple organic ingredients that really set the tone of the recipes for the evening. We set it to chill, then began working on our Spring Pappardelle with fresh farmer's market vegetables. Another wonderful salad that is easily paired with a healthy protein like fish, shrimp or as in our case, scallops.
The next recipe was the Rhubarb Galette with Strawberry and Lavender Glaze. A unique treat, we worked diligently to design our herringbone pattern. It was a challenge but our galettes were beautiful with a little tart taste from the rhubarb. Then onto our avocado beet stack-the perfect gluten-free starter. We used a 3" form mold to create a beautiful tall stack of avocado, beets and smoked salmon, garnished with a cauliflower puree, fresh arugula and basil oil. Yum!
And finally, the scallops! I provided tips on exactly how and where to purchase the best scallops and the secret to getting them as dry as possible before searing. We dressed them lightly with my Healthy On You Fish Lover's Spice and then seared them for 2-3 minuted on each side. We served them beautifully on the Spring Pappardelle salad and seasoned with salt and pepper.
The sit down dinner was a cacophony of laughter and fun as we got to know one another, taste all the food with the pairings and simply enjoy yet another beautiful evening in the Healthy On You kitchen.
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Want to learn some cool spring and summer recipes and also shop for workout gear? Come to Graced By Grit this Wednesday for a cooking class demo with me-learn some delicious new recipes and check out whats new at GBG!
Wednesday at 5:30 PM - 7:30 PM
153 N Highway 101, Ste 103, Solana Beach, California 92075
Many thanks to everyone who came out to the Healthy On You and Salkexcellerators event. We had a great turn out of both Healthy On You and the Salk community to learn about the latest research on oncology, the micro biome and healthy lifestyle trends. Salk research scientists Amy Rommel and Shiela Rao joined me on a panel to discuss how food impacts our health through what we eat including sugar, gluten and other inflammatory causing agents in our diets.
What was really amazing was listening to Sheila explain her research on gut health, probiotics and the latest cures that take place in the intestinal tract. Amy, picked up where she left off describing her research on cancer cell which behave in a similar fashion as stem-cells. While finding a cure for cancer is not likely, figuring out a way to have cancer cells behave less like stem cells is the key to managing the growth of these cells. The reason: stem cells tend to grow their own blood supplies and when the blood supply is cut off, the generate a new blood vessels to feed themselves. Fascinating stuff.
Regarding healthy research trends, they all agreed with me that researching new anti-inflammatory ingredients is one of the next big health trends. Many companies today are looking into spices like turmeric, ginger, peppers and host of other anti inflammatory foods that they will incorporate into new products in the years to some. Starbucks is already doing it-some markets have a cayenne pepper inspired drink called the Chile Mocha!
You can wait on that research or just incorporate more spices into your cooking with Healthy on You Organic Spice Blends!
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Thanks to all of you who came out to the Holiday Spice bazaar right before the start of the holidays. It was so great connecting with you and hearing about all your exciting holiday plans. Karen and I made beautiful spice baskets and many of you purchased for gifts for their friends and family, so thank you for your support. The appetizers included Asian 6 Spice, seared tuna, jerk shrimp with pineapples, sherried mushrooms with Herbes de Provence and Moroccan Spiced baked potato fries. Let's not forget the pear punch-always a hit! See you in the New Year!
For the novice Japanese cook (I'm speaking about myself here) this class was amazing! Many great recipes, new kitchen tools and the techniques to execute them successfully. What could be better? It was also fantastic to see another cook in my space teaching such a beautiful class. Thank you Elizabeth! Scroll through to see all the great photos of the food and participants learning and eating the delicious meal we created.
In the time since the class ended I have practiced the rolled omelette at least five times. My husband loves it. I pair it with the miso soup recipe or miso glazed salmon. Learning to make dashi is essential to these recipes. See some of my practice attempts below.
Healthy on You will provide you techniques to manage your stress on a daily basis and give you the tools to refresh your body and mind! Health Coaching, Cooking Classes and more! Contact me below for your free consultation, Gift Certificates also available.
Healthy On You Recipes and cooking tips by Samantha Binkley. Many of these recipes use Samantha's 100% Organic Spice Blends that take the guess work out of cooking.