Diabetic Series – Week 1 (01/21/25)

Week 1 – Whole Grains – This Isn’t Your Grandfather’s Cheerios

1. 1. Why the ‘Whole’ Grain – Isn’t It Tougher?
   2. Are They Truly Superfoods?
   3. Aren’t All Whole Grains the Same?
   4. Retaining Nutrition

In the kitchen you will learn:

• • Blanching & Ice Bath for Color and Nutrients
  • Whole Grain Cooking Techniques (Some Planning Involved)
  • Preparing Sprouted Grains (Quinoa, Wheat, etc.)

Menu-Driven Classroom Preparation:

• • Kale Apple Buckwheat Salad OR Buckwheat & Roasted Beet Salad with Raspberry Vinaigrette
  • Mushroom Farro Risotto
  • Sautéed Zucchini, Peppers & Quinoa
  • Steel-Cut Oatmeal Cookies

About:

Cooking for a diabetic in your home? Want to eat ‘healthier’? Build your knowledge and use of glycemic index and glycemic load cooking in the kitchen? Join the Diabetic Series for classroom instruction and hands-on demonstrations. This three-week series will concentrate on the ‘how to’ of low glycemic cooking. Basics will include using whole grains, pasta and rice substitutions, and low sugar/carb desserts. 

In this series you will learn about the history of whole grains, what is a ‘super food’, & techniques in the kitchen to maintain the micro nutrient levels of your ingredients. You will also learn how to make healthy substitutions of starches.  We will conclude the series with healthy desserts, concentrating on lower sugar and carbs.

Cost:

The Diabetic Series is $300.00 for all three weeks of classes. Students may not sign up for individual classes. No chef jacket fee is added for this program.

Register:

Click here to register using the PayPal button on the Diabetic Series webpage.