They're Back! Gluten Free and Vegetarian Cooking Classes

 I've been on a cooking class hiatus for far too long and I am happy to announce that there will be a class next month, April 26th at 6:00 PM.  I'm very excited to be able to bring these classes back and I hope you will come join me!! 

 One of the biggest joys I receive when I teach these classes is watching people taste and experience wonderfully prepared food and realize that they can eat exceptionally well without a whole lot of effort. 

This class will tickle your taste buds. You'll meet new friends and walk away with new recipes in hand and know how easy it is to prepare delicious and healthy dishes full of flavor and nutrition. The evening combines a little bit of romance, with a measure of fun, and a dash of learning.  It's an event for couples to share, a single person to enjoy, and can be a great birthday gift.

Menu 

Savory Grapefruit Detox Drink

Chia Nut Bread w/goat Cheese

Fennel Orange Bibb Salad

Quinoa Cauliflower Patties w/Avocado Cilantro Dressing

Fresh Raspberries with Raw Cacao Nibbles

Note: Menu is subject to change depending on availability of ingredients.

Date & Time: Saturday April 26th at 6:00 PM
Location:  The Beautiful Blue Heron Studio in Laguna Canyon
Consideration: $60.00 per person/$110 per couple

To make your reservation, please e-mail cindy@alivingbalance.net or call 949-370-9843.  Credit cards are accepted.

The menu for this evening is vegetarian and gluten free. Ingredients are organic and carefully hand picked.  Although you will experience some hands on, my classes are more in the format of a cooking demo.

 Notes:

• Space is limited to 12 Guests so please register early to ensure you a place at the table.  Payment received reserves your spot.
• Because of the nature of the class, the fee is nonrefundable but is transferable.
• Although I do not supply wine as part of the class, you are more than welcome to bring your own.

Blue Heron Portal Studio, 3337 Laguna Canyon Rd. A, Laguna Beach, 92651: ww.blueheronportal.com

Easy Savory Gluten Free Chia Nut Bread

Savory Chia Nut Bread

This hearty, savory, dense bread can almost be a meal in itself.  It takes 5 minutes to throw together and about 25 minutes to cook.  It's a no brainer and packs a lot of fiber, good fat and protein as well as wonderful flavor. I hope you will try it!!!

Ingredients:

• 1/2 cup chia seeds
• 1/2 cup raw sunflower seeds
• 1/2 cup raw pumpkin seeds
• 1/2 cups gluten-free rolled oats, ground into a flour *
• 1/4 cup raw buckwheat grout, ground into a flour *
• 1 tsp dried oregano
• 1 tsp finely chopped fresh rosemary
• 1/2 tsp thyme
• 1/2 tsp Real Salt
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 cup currents or chopped raisins
• 1 cup water

Instructions:

• Preheat oven to 325 F and for easy clean up line a 9-inch square pan with two pieces of parchment paper, one going each way.
• Add rolled oats and buckwheat into a high-speed blender or food processor.  Blend or process until a fine flour forms.
• Place all dry ingredients into a large bowl and stir until well combined. Stir in dried fruit and water.  The mixture will be  watery and runny at first, but it will thicken up fairly quickly due to the chia seeds.  Place mixture into the pan and smooth it out evenly with moist hands or a spatula.  You may want to lightly sprinkle the top with a course salt. 
• Bake at 325F for about 25 minutes or until firm to the touch.  Let cool in the pan for 5 minutes and lift out and place on a cooling rack.  
• Slice into 4 squares and then each square in half on the diagonal.

I love topping it with a little bit of arugula and a thick spread of goat cheese.  It's like biting into a little slice of heaven.

Make a sandwich with avocado, and navy bean hummus in the middle and you have an easy lunch.  Just add a piece of fruit and your body and mind will be satisfied for hours.

*Note: you may substitute the oat flour with brown rice flour and you can always purchase the oat flour and buckwheat flour already ground and ready to go.  And I prefer the currents over raisins.