All classes will be held in the commercial kitchen at the Inn at Mary's Land farm from 6pm to 8pm.  The Inn is the large white clapboard farmhouse with the green roof up the hill behind the store.  


Completed January 10th Class 1- Let’s Talk Food! Building a Nourishing Plate. 


February 7th Class 2-Digestion: Why digestion is critical for overall health, and easy ways to optimize it!

This will be the second of four foundational holistic nutrition-related cooking classes. We often hear, “You are what you eat!”, but there is actually more to the story: You are what you ABSORB. In the first portion of this class, Jaime will be sharing the basics of digestion: Why it is important, ways to optimize it naturally, signs to recognize when you’re not digesting your food well, things that negatively impact digestion (you may be surprised!), and finally which foods to include in your meals to support healthy digestion. Following the class in the sunroom, we will all go into the kitchen for some hands-on food prep and cooking tips from Julie! We will be preparing pasture-raised chicken two ways: a nourishing chicken soup with seasonal vegetables, and an Asian chicken lettuce wrap with crunchy slaw and fermented veggies. We will be cooking with our very own chicken, pasture-raised right here on Mary’s Land Farm! 


March 7th Class 3-Balancing Blood Sugar: How to get off of that “Sugar Roller Coaster”!

Are you having trouble sleeping? Do you have sugar cravings at night? Do you experience a slump in energy in the afternoons, or throughout the day? Are you often hungry an hour or two after eating a meal? Do you struggle with blood sugar imbalance and want to learn how to eat in a way that supports healthy blood sugar handling? 

This will be the third of our four foundational holistic nutrition-related cooking classes. In the first portion of class, Jaime will be sharing information about blood sugar management, signs of blood sugar imbalance, why keeping our blood sugar at “healthy” levels is critical for optimal health, how to build a meal that will not spike your blood sugar, and also how to spot sneaky sugars in our packaged foods!  Following her class in the sunroom, we will all go into the kitchen for hands-on food prep and cooking tips from Julie!  We will be preparing bun-less grass-fed beef sliders with fixings, sautéed mushroom and onion, local raw milk cheeses, and fresh greens/herb salad with homemade vinaigrette using our delicious Secolari extra virgin olive oils and vinegars. We will be cooking with beef from grass-fed (and finished!) cows raised right here on the farm! Let’s get back to basics and nourish our bodies with wholesome real foods! 


April 11th Class 4-Nourishing Fats! Fats are our friends, but they are not created equally! 

This will be the final class of our four foundational holistic nutrition cooking class series. In the first portion of this class, Jaime will be sharing information about nourishing fats. Contrary to what many think, healthy fats are actually critical to overall health. Fats have many important roles in our bodies, and we literally need them to thrive. However, all fats are not created equally. Jaime will share why we NEED these fats in our diet, which fats to include in your everyday food life, and which fats to ditch for good and why. Following her presentation in the sunroom, we will all go into the kitchen for hands-on food prep and cooking tips from Julie! We will be preparing wild caught sockeye salmon, sautéed leafy greens and onion, and an avocado salad. Let’s get back to basics and nourish our bodies with wholesome real foods!

TicketsPriceFee

One Class

Participation in one class of your choice.

$100.00$0.00

Two Classes

Participation in two classes of your choice.

$190.00$0.00

Three Classes

Participation in three classes of your choice.

$280.00$0.00
Total: $0.00

$0.00

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