Gluten and Dairy Free Classes in Denver

I must apologize for being remiss in my blogging! In addition to working more, I have also given my first gluten and dairy free class at Colorado Free University. It was fun and challenging. I received good reviews on "providing pertinent medical/health information," being "well organized" and "very knowledgeable". I focused on how to change your diet with practical steps. Substitutions and the theme of thinking outside the gluten laden breadbox were provided.

The next classes are being held, May 22nd and July 10 from 9am-12pm. We will make rich, chewy, delectable brownies, a refreshing and healthy breakfast salad and chicken nuggets. I will also bring a pumpkin tomato soup that can be found in my menu planner.

I chose these particular recipes to show substitution in gluten and dairy free cooking. Breading is demonstrated by making the nuggets. We just brown them and place them in the oven to completion as this is a healthier method of making these kid friendly favorites. The pumpkin squash soup shows that a soup can be creamy without using dairy. Breakfast salad is my way of demonstrating how to think outside the breadbox and that we don't need gluten free substitutes for our previous gluten laden foods we used to consume. Lastly, brownies....well, because we need chocolate.

The class is 3 hours long. In addition to cooking, we discuss the health issues related to gluten and dairy free living, sugar consumption, gluten free pitafalls to avoid, inflammation and health maintenance.

So I hope you will come and learn a lot and have fun in the kitchen!


Enjoy this refreshing Thai Cabbage Salad, think Asian Coleslaw.

Salad

1/2 head of Napa cabbage, sliced crosswise
1/2 head of Chinese cabbage, sliced crosswise
6 stalks of Bok Choy, sliced or 3 baby Bok Choy sliced
1 1/2 c. julienned carrots
1 bunch of green onions sliced
1 c. chopped cilantro leaves
1/4 c. black sesame seeds (optional)

Dressing

3/4 c. plain rice vinegar (if you can have it use lime juice)
1 c. light or extra virgin olive oil
1/4 c. Tamari (GF soy sauce), if you can't have it use Bragg's Liquid Amino's to taste
1/4 c. lime juice (omit this if you used lime juice in place of vinegar
2 Tbsp. minced garlic
4 Tbsp. microplaned fresh ginger or 1 inch chunk if you have a strong blender
1 tsp. sesame oil
1 tsp. red pepper flakes
1 jalapeno seeded
1 Thai pepper (optional for more heat)

Blend dressing ingredients in blender until smooth.
Mix all the vegetables together and toss with dressing.