‘class descriptions’ Category
Warming Up to Raw Foods
Friday, October 22nd, 2010
Stay warm and cozy with this class designed to support you through the cold, dark days of Seattle winters. Chili, soups and breads are on the menu, utilizing the best our climate has to offer with local, seasonal ingredients. Nourish your mind and lift your spirit!
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Superfoods and Extreme Health
Friday, October 22nd, 2010
Fortify your body and promote sustained health with antioxidant rich foods like wheatgrass, cacao, maca, coconuts, spirulina, hemp and more! Powered by the sun, these aptly named foods contain a complete range of nutrients, empowering your body with exquisite vitamins, minerals and enzymes to remove toxins and regenerate vitality. Superfoods have been found to contribute to the defense of aging and chronic ailments such as cancer, heart disease and Alzheimer’s disease.
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The Raw Dairy
Friday, October 22nd, 2010
Nuts and seeds make delicious and healthful cheeses and milks that can be substituted for traditional dairy foods to make amazing smoothies, dips, toppings, fillings, pates, and more! In this class, you’ll replace the mystery about The Raw Dairy with confidence and impress your loved ones with delicious vegan alternatives that taste amazing! We will also discuss the use of unpasteurized (raw) dairy (animal-based) foods.
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Local and Live Autumn Recipes
Friday, October 22nd, 2010
Celebrate and integrate the beauty and bounty of Fall with this recipe class that will give you ideas on how to turn your harvests into fabulous living meals! The focus will be on locally grown ingredients that will keep you warm, cozy and grounded during the cool months. Utilizing spices, oils and special techniques to break down hearty ingredients, we will make delectable and highly nutritious recipes, both sweet and savory!
Julia Corbett is the author of “Sweet and Raw Pie Mandalas” and is also the creator of Diviana Nectar. Check out her website!
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Easy Dehydrator Recipes
Friday, October 22nd, 2010
Dehydrating foods is a way to maintain the enzymes in your food while getting the warmth and the crunch you’re looking for when you turn to crackers, granolas, chips, tortillas, seasoned nuts, cookies, etc. In this class, you’ll discover proper temperature gauging and dehydration techniques for even-distribution of heat. To top it off, create some samples to tease your taste buds with. See what’s possible in this integral, live food technique. Read here about enzymes and why they matter and the enormous difference they make in breaking down food and making it more readily available as body fuel.
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Sprouting 101
Friday, October 22nd, 2010
Sprouting is the process by which nuts and seeds are soaked, drained, and rinsed for the purpose of activating and making available for your body the transformational chemicals necessary for plants to grow. When done properly, sprouts yield rich stores of easily digestible, bioavailable vitamins, minerals, amino acids, proteins, and phytochemicals.
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Superfood Live Desserts Class
Monday, August 2nd, 2010
Learn how to make the most delectable sweets, with raw ingredients that are local, seasonal, and supplemented with nutritious and mineralizing superfoods. We will create a seasonal raw pie, sweet sauces, superfood cookies, and a tasty chocolate pudding. The recipes we learn here are a reflection of those in Julia’s new book called Sweet & Raw Pie Mandalas. All the components of making a pie are easy; the crust, filling and frosting with a mandala decoration to finish the pie. And these parts can easily be used and transformed to make any type of raw dessert you desire. Julia will speak in depth about cacao, goji berries, mesquite pod meal, yacon, maca, lucuma, herbs and medicinal mushrooms, and describe to you their benefits and uses to supplement a whole foods lifestyle.
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Art of Live Piemaking
Thursday, March 25th, 2010
Learn how to make delicious Live pie with seasonal ingredients, cream fillings, alternatives to date-nut crusts, and simple frostings for decorating your pies. In this class you will learn to use a high power blender, food processor and your hands to make desserts anyone will love. We will make a cacao cream based pie, and a berry cream based pie. Use coconut oil, coconut butter, cacao paste, irish moss and more as a base for a pie you can eat with your hands!
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Dr. Ruhoy received an M.D. degree from the University of Pittsburgh School of Medicine and received a Ph.D. in Environmental Science from the University of Nevada. Her most recent clinical endeavor includes residency training in neurology at the University of Washington. Dr. Ilene has worked with the EPA to correlate ecosystem health with human disease. Dr. Ruhoy's research focuses on the sources and implications for human exposure of pharmaceutical residues and other contaminants in the environment. She has written and lectured extensively on the ecological footprint of prescribed medications. Dr. Ruhoy's work also emphasizes green medicine. Dr. Ilene currently resides in Seattle with her husband and daughter.
What is left to say about a guy whose life motto comes from the lips of Willy Wonka himself? "If you want to view paradise, simply look around and view it." There is no better phrase to explain this time in Deane's life right now. He considers his position at Thrive more of a gift and less of a job. Prior to moving to the Pacific Northwest (Aka: Paradise), you may have found Deane in a little corner of Southwestern Ontario molding young minds to reach their full potential, pedaling his way through farm country, or spending time with family. Other than his love of all things young, (i.e. children, children's books, coconuts) he also has a strong passion for all things green (i.e. plants, fresh cut grass, granny smith apples). He sees his future with Thrive in a very bright light and will soon be molding his love for the natural world into a master's degree in a few years time!
