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‘Clean Eating’ comes to Sonoma


Most of us start the New Year with better food, exercise, well-being, and kindness to others as resolutions or at least quiet thoughts. Even Oprah Winfrey has a new (or not new) theory of “Intention” by which we think about what we are doing and why we are doing it.

Right in line with those ideas is the upcoming “Clean Eating Chef Series” at Ramekins, led by Hollie Greene, chef and founder of JoyFoodly, and Mary Sheila Gonella, a certified holistic nutrition consultant.

In the past we might have greeted such news with “ho hums,” but not this one. I met Sonoma residents Hollie Greene and her husband recently at the Les Dames d’Escoffier’s “Literary Feast” at San Francisco’s Ferry Building that featured 50 well-known women cookbook and food authors from throughout the United States. Hollie is extremely energetic, dynamic, intelligent and entertaining.

The series includes three classes presented on Jan. 12, 19 and 26 at Ramekins.

Here is a brief outline of the classes, all accompanied by recipes and food. Guests pay for all three at once.

Class 1: The Flavors of Health – Building Balanced Meals That Taste Great

Nutrition Concepts:

• The six flavors of Ayurveda (sweet, sour, pungent, astringent, bitter and salty) and the role they play in your body

• How to build a balanced meal and how this can help control blood sugar

• Rethink your breakfast to stay on track with clean eating

Recipes:

• Pho for breakfast – immune broth, greens, wild rice and egg

• Winter frittata with sautéed winter greens on the side

• Build an avocado bowl with healthy fats, proteins, and sea vegetables

• How to build a custom spice blend – three examples that work with any body type

• Take-home a sample of your personal spice blend

Class 2: Greens, Herbs and Ferments – Clean Eating for Immune Health

Nutrition Concepts:

• Foods that boost the immune system – the how, what and why to include for optimal health!

• Eating a diet that helps eliminate food allergies

• Loving your lunch with easy, portable make-ahead strategies

Recipes:

• Six steps to tender, moist chicken breasts every time (demo)

• Three ways to build a better lunch:

• Stuffed Nori rolls with winter squash, moist chicken, kale pesto, greens and gomasio (sesame salt)

• How to build a Delicata squash bowl with homemade aioli, chicken salad and a watercress salad

• Cauliflower flatbread with collard green pesto

• Homemade sauerkraut (make to use in class #3)

• Homemade gomasio – take home sample

Class 3 Everyday Super Foods – Get the Maximum Nutrition into Every Day Meals

Nutrition Concepts:

• How to buy and prepare our food to ensure it is nutrient dense

• Adding super and booster foods into our everyday meals

• Dinner made smarter with plan ahead techniques and equipment

Recipes:

• Sorghum and roasted winter vegetable salad with Balsamic vinaigrette

• Hearty slow cooker beans and greens bowl

• Served with our homemade super food condiments: sauerkraut, pesto, and gomasio

• Hummus three ways – roasted carrot curry hummus, bright and beautiful beet hummus, and boosted up traditional hummus with savory nutritional yeast

The cost is $275 total for all three classes. 6:30 to 9:30 p.m. at Ramekins, 450 W. Spain St.

Register online at ramekins.com.