____________________________________________________________________________________ Enroll Today in cooking classes with Chef Rachel, The Healthy Cooking Coach __________________________________________________________________________________ JUNE CLASSES Delicious, Dairy-Free Frozen Desserts Monday June 16th 6 to 8 pm Kitchen Classics, Phoenix, AZ Finally, someone has created tempting dairy-free ice cream alternatives that satisfy health enthusiasts and conventional eaters alike. Chef Rachel will share tips, techniques, and recipes from her new book, The Ice Dream Cookbook. Wheat-free, gluten-free, dairy-free demo. Menu Basil Ice Dream with Hot Fudge Sauce Chocolate Ice Dream Sandwiches Mango Orange Ice Dream with Karli’s Carob Sauce Mini Angel Food Cakes with Peach Ice Dream Cost: $45 per person/includes printed packet and ample samples RSVP required: Call Kitchen Classics (602) 954-8141 ___________________________________________________________________________________ More Delicious, Dairy-Free Frozen Desserts Wednesday June 25th 6 to 8 pm Kitchen Classics, Phoenix, AZ What a great idea! Dairy-free frozen desserts that rely on the immune-enhancing ingredients and natural sweeteners, along with gluten-free sauces and cookies to indulge your sweet tooth desires. Menu Date Rum Pecan Ice Dream Coffee Ice Dream Pie with Gluten-Free Cookie Crust & Caramel Sauce Cherry Vanilla Ice Dream with Homemade Graham Crackers Green Tea Ice Dream with Fresh Fruit Sauce Cost: $45 per person/includes printed packet and ample samples RSVP required: Call Kitchen Classics (602) 954-8141 ___________________________________________________________________________________ JULY CLASSES Main Course Salads in the Zone Monday, July 10th, 6 to 8 pm Kitchen Classics, Phoenix, AZ Simplify summer meal planning with main dish salads that satisfy. Drawing on recipes she developed for best-selling author, Barry Sears for Zone Meals in Seconds, Chef Rachel will show you how to make satisfying salads that invite second helpings. Gluten-free demonstration.   Menu Grilled Chicken Salad with Blue Cheese, Cherries, Pears & Pecans Chickpea & Tuna Garden Salad with Yogurt-Avocado & Chipotlé Dressing Tuna & White Bean Salad with Arugula, Capers, Feta & Dill Dressing Peach Melba Cost: $45 per person/includes printed packet and ample samples RSVP required: Call Kitchen Classics (602) 954-8141 __________________________________________________________________________________ Marvelous and Meatless        Tuesday, July 22nd, 6 to 8 pm Kitchen Classics, Phoenix, AZ Learn how to make mouthwatering meatless meals for your family and friends. Chef Rachel, a former vegetarian and vegan, can help you broaden your repertoire of vegetable-rich recipes. Wheat-free, gluten-free, vegan recipes with optional cheese. Menu Tuscan Tempeh Casserole Pressure Cooked Brown Rice with Sweet Corn & Pepitas Sautéed Greens with Pine Nuts & Currants Melon with Fresh Peach Sauce & Shredded Coconut Herbal Ice Tea Cost: $45 per person/includes printed packet and ample samples RSVP required: Call Kitchen Classics (602) 954-8141 __________________________________________________________________________________ Vegetables from the Sea Thursday, July 31st, 6 to 8 pm Kitchen Classics, Phoenix, AZ Discover the healing power of sea vegetables and find out how to add them to your daily diet. Chef Rachel show you how to incorporate them in soups, salads, dips, and desert. Come with an open mind and mouth! Wheat-free, gluten-free, dairy-free, vegetarian demonstration.   Menu Wild Nori with Black Eyed Peas New Potato Salad with Dulse Citrus Hijiki with Roasted Nuts Sea Palm Salad with Cauliflower & Snow Peas Cherry-Peach Kanten Cost: $45 per person/includes printed packet and ample samples RSVP required: Call Kitchen Classics (602) 954-8141 ___________________________________________________________________________________ AUGUST 2008 More Marvelous and Meatless Meals        Tuesday, August 5th, 6 to 8 pm Kitchen Classics, Phoenix, AZ Chef Rachel is back with more tips to help you add more vegetables to your daily diet. Non-vegetarians will discover ways to add modest amounts of fish, poultry, or meat to this veggie meal. Wheat-free, gluten-free, vegetarian recipes with optional cheese. Menu Creamless Cream of Corn Soup with Chives Baked Pinto Beans Magic Millet Skillet Bread (a surprising gluten and corn- free twist on a culinary classic!)  With Caramelized Onion “Butter” Avocado Ice Dream with Fruit Sauce   Cost: $45 per person/includes printed packet and ample samples RSVP required: Call Kitchen Classics (602) 954-8141 ___________________________________________________________________________________ Healthy Pizza Party Monday, August 11th, 6 to 8 pm Kitchen Classics, Phoenix, AZ Chef Rachel will show you how to make a crispy, whole grain pizza crust without wheat or gluten, and how to make tasty vegetable-rich toppings without cheese. Wheat-free, gluten-free, dairy-free. Hands-on. Menu Caramelized Onion, Rosemary & Walnut Pizza Veggie Pesto Pizza with Shrimp Lamb Sausage Pizza with Tomato Sauce, Sautéed Mushrooms & Olives Crisp Green Salad w/ Creamy Tahini Sauce   Cost: $45 per person/includes printed packet and ample samples RSVP required: Call Kitchen Classics (602) 954-8141 __________________________________________________________________ More Vegetables from the Sea Monday, August 26th, 6 to 8 pm Kitchen Classics, Phoenix, AZ Chef Rachel is back with more great ways to add sea vegetables to your meals. You’ll discover more varieties and more recipes. Wheat-free, gluten-free, mostly dairy-free demonstration. Menu Split Pea Soup with Hickory Smoked Dulse Nori Wrapped Sole Fillets Sea Vegetable Caesar Salad Guacamole by the Sea with Baked Brown Rice & Corn Tortilla Crisps Summer Fruit Terrine Cost: $45 per person/includes printed packet and ample samples RSVP required: Call Kitchen Classics (602) 954-8141  __________________________________________________________________ September 2008 New Ways with Nut & Seed Butters Tuesday, September 2nd, 6 to 8 pm Kitchen Classics, Phoenix, AZ Nix nuts and seeds from your no-no list. Eating them at least five times a week may significantly reduce your risk of developing coronary artery disease.  Chef Rachel Albert-Matesz will show you some new ways to add them to meals. Wheat-free, gluten-free, dairy-free, mostly vegetarian.   Menu Black Bean Hummus with Baked Corn Tortilla & Brown Rice Crisps Turkey Almond-Molé with Perfectly Pressure Cooked Brown Rice Summer Green Salad with Creamy Tahini Dressing Summer Fruit Compote with Cocoa-Coconut Macadamia Ice Dream (a dairy-free frozen dessert) Cost: $45 per person/includes printed packet and ample samples RSVP required: Call Kitchen Classics (602) 954-8141 __________________________________________________________________   Gluten-Free Low-Sugar Baking Tuesday, September 9th, 6 to 8 pm Kitchen Classics, Phoenix, AZ Have you ever wondered how to recreate some of your favorite recipes without wheat, barley, oats, or refined sugar? Chef Rachel will show you how to use alternative ingredients to make mouthwatering baked goods. Dairy-free, gluten-free demonstration. Menu Crusty Sorghum Bread Blueberry Quinoa & Cornmeal Muffins Sweet Rice Waffles with Fresh Fruit Sauce Millet Cake with Coconut Icing Cost: $45 per person/includes printed packet and ample samples RSVP required: Call Kitchen Classics (602) 954-8141 __________________________________________________________________   Gluten-Free Low Sugar Baking Part II Tuesday, September 16th, 6 to 8 pm Kitchen Classics, Phoenix, AZ Chef Rachel has more great tips for making baked goods with gluten-free flours, unrefined sweeteners, less fat, and fewer sugar calories. You won’t feel deprived. Wheat-free, gluten-free, dairy-free, egetarian. Menu Lemon Olive Oil Cookies Fig Bars Chocolate Chip Ice Dream Sandwich Cookies with Ice Dream filling Dark Chocolate Soufflé Teeccino (coffee alternative) with Nut Milk Cost: $45 per person/includes printed packet and ample samples RSVP required: Call Kitchen Classics (602) 954-8141 _____________________________________________________________________________________________________________________ To Schedule a Private Cooking Class or Cooking Party with Chef Rachel, Call (602) 840-4556 TODAY! ______________________________________________________________________________________________________________________ Whole Foods Cuisine I (NC200 2008) Southwest Institute of Healing Arts, 1100 E. Apache Blvd., Tempe, AZ   Develop healthy shopping habits and culinary skills. Learn where to purchase and how to prepare high quality, seasonal vegetables, fruits, local, organic, and pasture-raised animal products, whole grains, beans, nuts, seeds, unrefined oils, herbs, spices, and natural sweeteners. Covers basic equipment, kitchen organization, meal planning, prep tips, and recipe modification. Each 4-hour demonstration class in this five-week series includes the preparation of an entire meal and one 15-minute break. Space is limited. RSVP.   REMAINING DATES AVAILABLE FOR 2008 Section 4: Thurs, Sept 11, 18, 25, and Oct 2 and 9, 2008 (6 to 9:45 pm) 2009 DATES TO BE POSTED LATER THIS SUMMER Class 1: Stocking & Organizing the Whole Foods Kitchen Learn how to create a system that saves time, energy, and makes cooking more fun. Sample delicious dips, vegetable dippers, homemade crackers, and fruit gels. Class 2: Discover the Benefits of a Produce-Dominated Diet Discover preparation techniques that enhance flavor, digestibility, and nutrient delivery of both cooked and raw vegetables. Make and taste a balanced produce-dominated meal. Class 3: Learn About the Value of High Quality Animal Products Learn where to buy and how to healthfully prepare locally grown free-range and omega-3 eggs, wild fish, hormone-and antibiotic-free poultry, pasture-raised beef, and locally produced milk. We will make and you will taste a balanced produce-dominated meal. Class 4: Learn How to Prepare Whole Grains & Beans for Optimal Nutrition Find out why and how you need to soak, sprout, and properly cook whole grains and beans to breakdown anti-nutrients so you get more out of them. Learn what products to buy and what to avoid for optimal health and nutrition. . We will make and you will taste a balanced produce-dominated meal. Class 5: Discover the healthiest Sweeteners, Fats & Oils Learn how to choose and use the most health-enhancing fats and oils and which products you need to avoid. Learn how to make delicious desserts with health in mind.   Note: Anyone interested in learning how to cook with whole foods may take this course. You need not have enrolled in other courses at the Southwest Institute of Healing Arts.   Want additional information about course content and recipes? Email Rachel Albert-Matesz at <ChefRachel@TheGardenofEatingDiet.com> or call (602) 840-4556.   Cost: $290 for the 5-week series (includes supply fee).   Required text (not included): The Garden of Eating: A Produce-Dominated Diet & Cookbook. You may purchase this at Healing Pages Bookstore at the Southwest Institute of Healing Arts, Changing Hands Books, Kitchen Classics, Desert Sage Herbs, or on line at <www.TheGardenofEatingDiet.com>   To register, contact Southwest Institute of Healing Arts: 480-994-9244 ____________________________________________________________________________________ Whole Foods Cuisine II: Beyond the Basics (NC250) 2008 Southwest Institute of Healing Arts, 1100 E. Apache Blvd., Tempe, AZ   Awaken your inner chef and enhance your appreciation of the nourishing power of natural foods. Develop greater ease, efficiency, and confidence in the kitchen. Learn how to expertly replace common allergenic foods and refined sugars. Learn techniques for making healthier and more economical alternatives to store bought stocks, broths, soups, salad dressings, yogurt, kefir, simple sauces, and frozen desserts. Explore the health-enhancing properties of sea vegetables, and more. Each 3-hour demonstration class in this 5-week series includes ample samples, printed recipes, and one 15-minute break. 2009 DATES TO BE POSTED LATER THIS SUMMER   Class 1: Savvy Salads & Dressings Tired of the same old salads? Chef Rachel will show add interesting flavors and textures to your salads using both raw and cooked vegetables, fresh and dried fruits, nuts, seeds, herbs and spices. You’ll also learn how to make delightful dressings with the healthiest fats and oils. Wheat-free, gluten-free, mostly dairy-free, vegetarian and non-vegetarian options. Class 2: Stocks, Broths, Soups & Stews Would you like to build more meals around a satisfying cup of soup? Chef Rachel will give you the tips and recipes you need to make delicious stocks and broths and mouthwatering soups for any season. You’ll learn how to expertly use land and sea vegetables, beans and legumes, natural meats, herbs, spices, miso, and unrefined, mineral rich sea salt. Wheat-free and gluten-free. Class 3:    Cooking with Sea Vegetables Discover one of the most ancient life forms and one of the richest sources of minerals. Sea vegetables can help lower your blood pressure, detoxify heavy metals and radiation, and provide protection against cancer. Chef Rachel will introduce you to the exciting world of sea plants and show you delicious ways to add them to your daily diet. Come with an open mind and mouth! Wheat-free, gluten-free, mostly dairy-free, with vegetarian and non-vegetarian options. Class 4:    Healthy & Natural Desserts Have you ever wondered how to recreate some of your favorite desserts without refined white sugar, white flour, wheat, or dairy products? Chef Rachel will show you how to skillfully use alternative ingredients to make mouthwatering, low-impact treats that satisfy your taste buds and your nutritional needs––from cookies and bars to frozen desserts and sauces. Wheat-free, gluten-free, dairy-free, vegetarian.          Class 5: Final Meal planning overview, review of basic meal formats, final recipe presentation, and potluck. Recipes for final: Selected from printed handouts, The Garden of Eating, and books from the recommended reading and resource list. Prerequisite: Whole Foods Cuisine I. If you would like to take these classes but cannot make the dates listed above, please contact the instructor to see about arranging another section on alternate dates. Cost for series of 5 classes: $225 per person (includes material fee). Required text (not included): The Garden of Eating: A Produce-Dominated Diet & Cookbook.   To register, contact Southwest Institute of Healing Arts: 480-994-9244 Want additional information about course content and recipes? Email Rachel Albert-Matesz at <ChefRachel@TheGardenofEatingDiet.com> or call (602) 840-4556.   Kudos from Chef Rachel's Cooking Students I look forward to Chef Rachel's classes. They are creative, and the food frequently provides lively taste surprises. The food facts are always comprehensive and thorough. Gloria McNally, Phoenix, AZ "I love to cook but was frustrated trying to make conventional recipes healthier without removing much of the flavor. Then I took several of Rachel's cooking classes. She presented nutritious menus with robust flavor and brilliant color. Her knowledge of herbs and spices is endless. I love the variations she gives with each recipe, shopping tips, and time-saving techniques. Now I'm serving my family tasty, fresh natural foods. Thanks to Rachel, I have found a renewed interest in cooking." Mickey Combs, Homemaker, Microbiologist, Tempe, AZ "When I found out I had celiac, I was lost. The medical field had no knowledge of foods that were even allowed. With Rachel's help, I now enjoy eating again. She taught me about foods I never heard of and how to use them. My entire family enjoys her recipes, even the kids! Now I don't have to cook two different meals!" Tamara Iott, Shaklee Director, Toledo, OH "Rachel's cooking classes have changed my life. My meals taste better. My family has become more open to trying new vegetables and fruits. We've all trimmed down. I lost 30 pounds in six months--THE HEALTHY WAY--so I can keep it off, thanks to Rachel!" Diane Clauda, wife, mother, Toledo, OH "I was never much for fruits and vegetables but, thanks to Rachel, her inspiration, and her wonderful recipes I am now enjoying these healthy foods. Her recipes are so easy to prepare and delicious." Roxane Roth, Toledo, OH "Rachel' s cooking classes are informative, fun, and motivating. She explains the nutritional value of each item. Before taking her classes, I thought I knew a lot about what I was putting in my body and why, but after experiencing Rachel' s classes, I realized how much more I had to learn. I have changed the way I shop and prepare food. When I make Rachel's recipes, people really enjoy them and want copies so they can make them. Rachel is a wealth of information." Sharon Grosjean, Saleswoman, Toledo, OH "Rachel has provided me with the knowledge, skills and tools to help my family eat a healthier diet. Our eating habits at home have greatly improved. Rachel's emphasis on protein and vegetables is very basic and simple. Our refrigerator door now boasts proud jars of chopped and ready vegetables, a variety of dressings, and the freezer has a nice selection of nuts for garnish and friendly oils." "It all took some effort to get started and organized, but her chopping directory helped me allot time for various kitchen jobs. The efficiency gained from her direction is quite remarkable! I find it easy to work with her recipes since they are laid out in a step by step manner. My family loves the food. Her teaching method is relaxed and thorough and the humor she injects makes it a most enjoyable learning experience." Suzanne Phillips, Jazzercize Instructor, wife and mother of two, Toledo, OH "Eating the way Rachel teaches has made an incredible difference in my life. Even when I was a child, I don't ever remember feeling this great. My body has really firmed up. The break-out on my face has all cleared up. The pain in my joints has disappeared. My teeth and gums have completely healed and I noticed my varicose veins are healing. Rachel's recipes are very simple and easy to make. I recommend this eating program to everyone." Patience Bauer, Reiki Master, Toledo, OH "I thought I was eating healthy, but Rachel showed me where I needed to upgrade ingredients, read labels, and.balance my meals with protein, carbs, and fats. Her recipes are incredible and easy. Rachel has inspired me to eat healthier and I now have cooked greens in the refrigerator at all times. Her Protein-Nut Spread is to live-for! Carol Ginsberg, medical sales rep, Phoenix, AZ

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