Cooking Class # 2 :D

On Tuesday Novemeber 22, our class was paid another visit by Isa to help with our cooking. We used raw kale for our Quionoa salad. And also had a delicious broth that Isa brought in. In this class we learned many methods in making sure that we are getting the most nutrients out of the food we eat. For example, instead of including all the kale into our salad, we made sure to get rid of the stems in order to break down the kale. We also learned that its better to soak grains because it makes the nutrients more digestible.

These are the things we included in our salad:

Large bunch of kale

2 red peppers

2 cucumbers

3 carrots

handful of raw sunflower seed

handful of raw walnut

1 or 2 lemons

olive oil

balsamic vinegar

salt

2 cups of cooked quinoa (cooked in water)

handful of raisins

(Our salad in the process of making)

We cut the vegetables and walnuts to make them more proportional to each other.

Before mixing all this together, we made sure to massage the kale for a good 10-15 minutes, which helps break down the kale (we noticed that the color changed a bit after we were done massaging and the smell became much stronger)

Isa brought in a bone broth which helps support the immune system and our bones/joints. When the cap was taken of the broth a thin layer of fat was resting on top. It is recommended to leave this fat there because it helps preserve the broth.We heated the broth and those who wanted had the choice to add mushroom, chives and tofu.

It was a very healthy meal and was prepared quite quickly with the great cooperation of our class. It inspired me to be more creative with my own salads.

Resources:

http://www.body-expressions.com/newsletters/newsletter/2565078/61304.htm

http://www.chefshanekelly.com/2011/04/bone-broths-heal/