A fabulous new six-Saturday series started last week with Chef Lauren Hoover-West at New Leaf Community Markets in Westside Santa Cruz, but don’t worry—you can still sign up for one, some, or all of the remaining five sessions, which run through Sat., Oct. 18. Each class includes cooking an entire well-balanced meal, and the ticket cost includes lunch.
“Sugar Solutions: Meal Planning for a Sugar Free Diet” is the name of the class series. I participated in the first session Sept. 14, and was very impressed. Chef Lauren is a wonderful teacher with an engaging personality. She has a wealth of knowledge to share—not just on effective ways to cut back on sugar without sacrificing flavor, but also on a variety of topics including proper knife skills (resulting in less backaches), time-saving meal preparation, which vegetables have less carbs than others, and kitchen equipment recommendations.
Tess Quadres also attended on Saturday. I observed her taking notes and asking questions, and it was obvious she was learning a lot. The next day, I asked her to comment on the course. “I’ve been reading about nutrition for years now; I cook very healthy food, and I wasn’t sure I would learn that much from a low/no sugar cooking class,” she said. “Lauren surprised me with so much new information and great cooking tips. I went away excited to try a bunch of new things I could put into practice immediately, to make my cooking even healthier.” Quadres went grocery shopping right after the class so she could get started while it was all fresh in her mind.
One interesting fact I learned, and want to share with you readers: Stevia is 300 times sweeter than sugar but has no glycemic index. This index, often shortened to GI, refers to a food’s ability to raise a person’s blood sugar. For cooking, Lauren prefers SweetLeaf liquid stevia, which New Leaf carries.
The menu for the first class was:
• Nutty Smoothie w/homemade nut milk
• Salad with Lemon Herb Vinaigrette
• Nut-Crusted Chicken Cutlets
• No Cook Chocolate Chia Pudding
You can see the menus for all upcoming classes online. http://www.eventbrite.com/e/sugar-solutions-meal-planning-for-a-sugar-fr…
All the recipes prepared in these classes are dairy-free, gluten-free, and sugar-free. Some will include raw and/or paleo dishes. Course themes include “Road to Asia” this coming Sat., Sept. 20 (includes Veggie Bowl with Lemon Tahini Sauce and Thai Coconut & Chicken Soup) and “Taste of Europe” Oct. 4 (includes Lamb Loin Chops with Garlic & Rosemary, Pumpkin Seed Pate with Raw Veggies, and Fermented Sauerkraut).
Attendees get to do hands-on prepping and cooking. I liked that we first got to taste the almond milk we created, and then we added more ingredients to this milk and transformed it into smoothies, which were delicious. I enjoyed all of the food; we drank the nut milk and smoothies right after we made them, but saved the other three dishes to eat all at once for lunch at the end of class.
I was surprised at the speed and ease of the nut-crusted chicken recipe, and I loved the texture and the flavors. I’ll be making this one at my home soon, and am guessing it’s going to be a hit with the whole family! I’m excited it’s a low-carb option. As Lauren mentioned, these days a lot of us need quick recipes for weekday options. Another positive aspect to this recipe: if someone is allergic to nuts, they can substitute sunflower or pumpkin seeds.
Chef Lauren promised to email her students the recipes, and she was true to her word—they actually arrived later that same day. I appreciated the quick access to these resources, which included a list of low-carb vegetables arranged from lowest to highest carbohydrate per serving.
Single class tickets are $40 each. You can purchase these online http://www.eventbrite.com/e/sugar-solutions-meal-planning-for-a-sugar-fr… until 1 hour before each class begins, but Chef Lauren encourages people to sign up at least 24 hours in advance if possible (that’s ideal for planning). She also mentions that even if you don’t have a health issue or problems with sugar, these classes will give you vital information about blood sugar plus tips on cooking balanced meals featuring natural whole foods.
As the official series description states, participants can learn how to cook “…delicious sugar-free recipes for every meal of the day.” Balancing blood sugar through diet can help you manage many conditions that are becoming an epidemic in the US including diabetes, heart disease, cancer, candida, depression, obesity and ADHD. Chef Lauren will focus on teaching “dietary changes that will help balance the body for optimal health, energy levels and well-being.”
Quadres adds a couple more comments: “The environment at the New Leaf kitchen is comfortable and unintimidating, and Lauren’s approach is friendly, straightforward and inspiring. I found the class very valuable and would recommend it to anyone who wants to cook healthy food.”
Chef Lauren was trained at San Francisco’s California Culinary Academy, and has 25 years of cooking and teaching experience at venues including Michelin-starred La Folie, Fairmiont San Francisco, and Sur La Table. She offers services including menu planning, food sensitivity coaching, nutritional counseling, pantry makeovers, and grocery shopping tours. Read more at her site at NoWheatNoDairyNoProblem.com – No Wheat, No Dairy, No Problem is also the name of her gluten- and wheat-free cookbook.
For more information on this or other classes, call 426-1306 or see the New Leaf web site at newleaf.com. For all events and classes at Westside New Leaf, visit http://www.eventbrite.com/o/new-leaf-community-markets-westside-2725205834.
New Leaf Community Markets Westside location: 1101 Fair Ave., Santa Cruz
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