“Your health is dependent on the amount of nutrients in your diet.”
Next Session Will Be Held on Tuesday, 6:30pm to 9:00pm
Next Start Date: January 21st, 2025
About – Diabetic Series:
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 3-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. While not necessary, the Intro to Diabetic Cooking Class offers a good base on the nutritional aspects of various elements of diabetic cooking.
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.
Weekly Curriculum:
Week 1 – Whole Grains – This Isn’t Your Grandfather’s Cheerios
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- Why the ‘Whole’ Grain – Isn’t It Tougher?
- Are They Truly Superfoods?
- Aren’t All Whole Grains the Same?
- Retaining Nutrition
In the kitchen you will learn:
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- Blanching & Ice Bath for Color and Nutrients
- Whole Grain Cooking Techniques (Some Planning Involved)
- Preparing Sprouted Grains (Quinoa, Wheat, etc.)
Menu-Driven Classroom Preparation:
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- Kale Apple Buckwheat Salad OR Buckwheat & Roasted Beet Salad with Raspberry Vinaigrette
- Mushroom Farro Risotto
- Sautéed Zucchini, Peppers & Quinoa
- Steel-Cut Oatmeal Cookies
Week 2 – Pasta / Starch Substitutions – Noodle Me This
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- Vegetable Craze – Noodle Maker, Ricer
- Low Carb Pasta – Dried, Fresh Packed in Water
- Starch – Lower Glycemic Load – Heating & Cooling
- The New ‘Rice’ and ‘Pasta’ for Diabetics
In the kitchen you’ll learn:
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- Vegetable Noodle Making
- Ricing & Par Boiling
- Creating lower Glycemic Load by Heating and Cooling
Menu-Driven Classroom Preparation:
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- Beet, Carrot & Sweet Potato Noodles with Herbed Goat Cheese
- Baked Parmesan Crusted Cod with Garlic Aioli
- Stir Fry Shirataki Noodles with Bok Choy & Water Chestnuts
- Cauliflower Mash/Rice
Week 3 – Low Glycemic Desserts – Not Your Mother’s Flour
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- Nut and Whole Grain Flours
- Low Glycemic Sugar Substitutes
- Secret Ingredients to Reduce Glycemic Load in Baking
In the kitchen you’ll learn:
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- Healthy Flour Substitutions
- Sugar Substitutions Using Natural Ingredients
- Creating Lower Glycemic Load by Heating and Cooling
Menu-Driven Classroom Preparation:
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- Buckwheat Carrot Cake Muffin
- No-Bake Peanut Butter Chocolate Cheesecake Bites
- Fruit Crostata Tart with Whole Wheat/Almond Flour
- Chocolate-Covered Almonds
Dates and Times:
The next Diabetic Series session will be held on Tuesdays from 6:30pm to 9:00pm.
The next start date will be on January 21st, 2025.
Cost:
The Diabetic Series is priced at $300 per student.
NOTES: Students may not sign up for individual classes per series. No chef jacket fee is added for this program.
Cancellation Policy:
In the event of a student’s cancellation, refunds are based off of the student’s attendance rate. Please contact our staff with questions if you are considering cancelling your spot.
Additional Notes:
- Each session is limited to 16 students maximum.
- No prerequisite classes or prior kitchen experience required. The Diabetic Series is geared for beginner level chefs and food enthusiasts!
- It is not necessary for students to enroll in other weekly programs. You may pick and choose each of our offered weekly programs.
- If you are unable to attend any class for any reason, you are more than welcome to make it up in a following, respective Diabetic Series session. Just check our schedule, confirm the date that you need to sit in on, and contact our staff by phone or email so that we can mark you down.
- Certain weeks of the program may be pushed back for other events. Classic Cooking keeps all currently enrolled students updated with any schedule changes.