The Auburn Parks and Recreation Building in Auburn, Alabama was the location of my third nutrition class in a series.  As class members arrived, we participated in a review discussion of the many ways that we have experienced a decline in nutrients over the years.  There are many factors involved,  from the soils of today not as rich as they once were, down to the fact that every person is different in the way they absorb or not absorb nutrients.  

As is the case with all  my classes, I treated the students to a different variety of herbal tea and some kind of snack.  The snacks were homemade barley crackers and a seed and nut trail mix.

The main topic of this class was centered around "sugar" and its impact on our lives.  We discussed the make-up of molecules of  sugar and learned that not all sugars are metabolized the same, with some being more deleterious to our health than others.  Of particular concern was the fact that a certain sugar can have the same effect on our liver as those people who have alcoholic fatty liver disease.  And this leads to a broad range of modern health problems.

 Not to be left without hope, however, a plan of action was discussed, and handout materials encouraged us all in setting forth a goal to bring about success, one step at a time.  I'd like to thank my professor, Heidi Synder, from Hawthorn University, for her "Sugar Awareness and Elimination" project  hand-out download that included three different plans for those who wish to eliminate sugar from their diet.  

At the end of the class, I demonstrated what I usually have for lunch every day.    Check it out if you are interested.  Also, if you would like to join us for the last class on Dec. 6, 2013, check out the details here and contact me to let me know if you want to be included.

On October 11, 2013, the beautiful, enclosed, outdoor porch at the home of Evelyn Brown was the setting for the 2nd nutrition class in a series of four.  Evelyn lives on the outskirts of Auburn, Alabama, just far enough out to feel like real county living.  Upon turning onto her beautiful tree lined private drive, such a sense of peace and relaxation sets in, and the first thing that is noticed is her garden on the left side.  It contains well supported trellises and the soil is bathed in wonderful, organic rich mulch.  Evelyn tells me that the deer love her garden too, and that they will have to build a higher fence.  Deer know what's good for them, and so should we, thus the reason for the series of nutrition classes.  

Upon arrival, the nutrition class members were greeted with homemade snacks made with organic, chemical and preservative free ingredients that included coconut macaroons from the Nourishing Traditions cookbook, and several dried fruit balls made with apricots, cranberries, dates, almonds, flax seeds, pumpkin seeds, coconut, and spices.  Staying with our beverage theme of "How about a Nice Cup of Herbal Tea," everyone was offered a hot cup of Firefly Chai tea containing organic ingredients of ginger, cinnamon, cardamon, red rooibos tea, nutmeg, cloves and vanilla beans.   

After a review of previous material, handouts were given, and several topics were focused on.  Some were:  how to get the most nutrition out of the foods we eat -  how to store them, and how to cook them for optimal nutrient retention, a look at food labels, and the topic of fatty acids in foods - especially focusing on the essential fatty acids - Omega 3 and Omega 6.  Most of the time, we can all remember that a certain fat is better for us than another, but we don't always remember why.  I think the reason that we can't always remember why, is because the explanation is quite complicated, as is the case with fatty acids.  So the class endured a little chemistry and molecular structure, and even learned how to name a fatty acid.  All in all, I hope it was as fun for them as it was for me.  And many thanks to Evelyn for hosting this class.  Our next class will be on November 1st beginning at 9:30 at the Auburn Parks and Rec. on Dean Road.

How about a nice cup of Herbal Tea?  Why yes, thank you.  And that's exactly what my newest class members enjoyed yesterday as we kicked off a series of classes to be held once a month at various locations in Auburn, Alabama.  Along with tea, snacks of Gluten Free Granola and Molasses Cookies were also enjoyed.  These snacks contained very little added sweeteners.  

Seems like I cannot remember to take pictures.  I make it to class with a camera, but remembering to take it out and use it is a different matter.  So you'll have to take my word for it, as there was an impressive turnout with 29 in attendance.  Seems like there is a growing desire to become healthier by more and more people.  

Many topics were discussed as we plotted our "Points to Ponder" in making wise food choices.  I especially liked how the class really participated in this discussion.  

The class members have given me a long list of topics they would like to see taught, so we may be at this for a while to come.  If you'd like to join in, check out the schedule, then let me know.   The classes are free, but please let me know you will be joining, since we need to set up for the proper number of chairs each month.

It was my pleasure to be the guest speaker today in the high school Research Writing Class at Lakeview Christian School in Auburn, Alabama.  Their teacher (Mrs. S.) has assigned a research writing paper, and the students will be choosing a topic in the field of nutrition.  She invited me to share some information with her students about what I have been learning at Hawthorn University.  Sharing information about nutrition is my cup of tea, and my future goal is to be able to help people, one on one, working with them to come up with a plan that meets their specific given needs.  The first thing that I did was to take a picture of the class.  Just look at these smiling students, eager to learn!

Knowing how to research is a skill that we all need to learn, especially in the area of nutrition, because it continues to reveal new findings and our understanding about the relationship between diet and health is continually changing.  How did I wind up in the field of nutrition?  What kind of things do I post on my website?  How can we evaluate information sources?  These are a few of the questions that I answered in the class. Before break, I presented a demonstration, putting several chemicals into a glass of water, and I described the effects of these chemicals on the body.  Then the students were asked if they would like to drink the water.  I had no volunteers.  If these chemicals are so bad for us, how did they get approval in the first place?  With limited time, and I know I ran over my allotment (please forgive, Mrs. S.), I was able to share with the students the process of just how one of these chemicals finally did get FDA approval.  It wasn't commendatory.

After a break, the students sampled several homemade treats made without added chemicals and preservatives and they were placed in groups of three.  Their assignment was to write an advertisement about the product and give it a name.  Warning:  Goofiness ahead :) This group was advertising "Gummy Buddies."  

Wouldn't you say they were just acting a wee bit like teen-agers?  With their ad, this group is sure to sell you some of "Debbie's Fine Granola" made with sprouted grains, sweetened with honey and sucanat.

This group used their charm to win you over to "Cool Kefir" on a hot summer day.

Maybe this group would convince you to eat "Aunt Susan's Sourdough Bread."  It's the healthiest bread in town!

How about "Party Pleasing Popcorn" made with heart-healthy coconut oil and vitamin rich butter?

Thank you students, I look forward to hearing more about your research writing assignment.   I had fun and I hope you did too.  

So whether you eat or drink or whatever you do, do it all for the glory of God. (1 Corinthians 10:31)

Thank you also to my students:  LuAnn Tudela, Emma Galarraga, Richard Farmer, Susan Ledbetter, Jan Garrett, Valeria Zegarelli, David Hall, Jr.,  and Rob Meadows.

Eleven Students enjoyed the educational accommodations and the generosity of Earth Fare for two hours as they learned how to make the most nutritious and versatile milk kefir, and how to preserve their fruits and vegetables with lacto-fermentation.  

This class is very intensive for me and most of the time I forget to take pictures as was the case for this class.  Being that I have no pictures of my students, I would at least like to mention their names here:  LuAnn Tudela, Emma Galarraga, Yvonne Williams, Kristin Vordenbaum, Susan Ledbetter, Sally Dumas, June Dean, Wendy Hansen, Kalli Kenney, Jenni Hunt, and Amanda Davis.  LuAnn and Emma traveled from Atlanta to be present for this class.  Wow!  I'm humbled.

I would like to thank Brooke Peace, Community Relations Manager, at Earth Fare, and for the freebies given to the class.  Everyone received free totes, organic raisins, sea salt 
and a coupon for $5 off.  They also took home a pint of gingered carrots and the milk kefir
                                               grains.

The class opened with prayer, thanking God for His amazing creation of food to nourish our bodies.  Everyone sampled many products made from milk kefir and whey, then we had a discussion of how to make kefir and care for the grains.

I made a very nutritious Coconut Kefir Lime Cooler (non-alcoholic) and challenged the class to figure out how I made it look so green.  Everyone really liked this vitamin and enzyme rich power packed drink.   

After the taste samples and the milk kefir discussion, the class  was directed to start work on their take home project - Lacto-Fermented Raisin Gingered Carrots.  Earth Fare provided large bowls for each student and I had brought grated carrots for them to put in their bowls, along with the other ingredients to make this project.  

Lacto-fermented products require whey, which is derived from milk kefir.  There are many ways to extract whey from milk kefir, yogurt, or clabbered milk.

I enjoyed this class and it was a lot of fun as we all learned about the microscopic world of bacteria and yeasts and the many benefits that it imparts to our health, namely our immune system.  

Thank you, class :) 

Dinner consisting of homemade pizza and honey rolls seemed like a good way to begin another bread class.  The Market at Blooming Colors in Auburn, Alabama was the setting for the sixth presentation of the Organic Sprouted Sourdough Class and students were treated to dinner made with sourdough.   Thanks to Ginger Purvis, Market Manager, and to Amanda Davis (not pictured), my personal helper and photographer.   

Students pictured are Marty Moore, Sandra Jones, Kim McDonald, Tricia Adamson, and Kaye Christian. 

Commercial Bread versus Sourdough Bread is the topic of this board presentation.  Students learn why sourdough is best.  

After an explanation of the sourdough process, students were able to put to use the knowledge gained and they got their hands into making their first loaf and learning how to feed a starter.  A little sea salt, a little butter, flour and water were kneaded into the starter and then the loaf was window pane tested and then ready to take home and bake.  

Three students who had registered were unable to attend class due to sickness or other personal reasons so there was left over starter just waiting to be worked into bread.  When I arrived home from the class it only took about 15 minutes to get the dough worked up and into a bread pan.  Then it took about an hour to rise in an oven with the light on for warmth and 30 minutes to bake.   There's nothing like the smell of fresh baked bread and that is what I'm still smelling as I type this post.  In this particular loaf, I added caraway seed at my husband's request.  A delightful tasty loaf that I will slice up tomorrow and add some bacon, lettuce and tomato for BLT sandwiches - perfect for all those vine ripened tomatoes this time of year!  

Want to join a class?  Click here for details

On June 4th The Crepe Myrtle Cafe in Auburn, Alabama was filled with wall to wall students who came to learn of the health benefits of Milk Kefir and how to prepare the delicious probiotic tart and tangy drink.  Assisting me with this class was Leslie Brasher, my friend and fellow Kefir consumer.  The fun filled educational night included many demonstrations and various samples of products that can be made with Milk Kefir.  Of those products were kefir sour cream, butter, fermented whey ginger lime drink, salad dressings, a vegetable dip, and a banana berry smoothie.   These were only a few of the endless possibilities that milk kefir has to offer.  The best part is that milk kefir is very nutritious providing many strains of beneficial bacteria and yeasts important to the well being of our digestive system.  I have personally seen that it has cleared up and soothed an ailing stomach when the stomach bug comes around.  I drink milk kefir daily incorporating this into my healthy lifestyle choices.  In over a year and a half now since I have started with this new way of living, I have not gotten sick, not even a cold.  Many thanks to my students, Dr. Rob and Meg Meadows and children, Kalli Kenney, Amanda Davis, Sandra Jones, Michael Klein, Norma Willock, Barbara Pickard, Linda Currie, Laura Webb, Kathy King, Evelyn Brown, Malavika Nair and Helen Salerno.  Happy Kefiring ya'll!

Many thanks to The Market at Blooming Colors in Auburn Alabama for hosting a third sourdough class.  Ginger Purvis, the Market manager is always so delightful and accommodating.  I look forward to working with her again soon.  I took these pictures when I arrived for the class but I let all the students get away before I remembered that I had not gotten their picture.  So I would like to at least say thanks to Kathy King, Crissy Clark, Ashley Schake, Don Brown, Laura Perry and Tricia and Guy Davies.  My motto with my classes is "I'm not successful until you are."  I enjoy keeping track of my students and hearing of their successful bread baking.  When I arrived home from the class I already had an email from one saying "It was so fun!"  Thank you, and I had fun too! 

I love the rustic look and the grounds are always beautiful and inviting. 

What beautiful color God has created.  I know you'll want to shop at The Market after seeing this.  

Click here for information on how you can join a sourdough class.

Many thanks to the generous folks at EarthFare in Montgomery for hosting my sourdough class.  They provided door prizes and gave very generous coupons to everyone.  Tish MacInnis, the Community Relations Coordinator was extremely helpful and friendly and was eager to provide whatever was needed for the class. EarthFare has an excellent employee in Tish!  

I would like to thank my eager and very smart students, Deb, Kelli R., Cindy, Jillian, Kelli B., Misty and Madison.  It was fun doing a little math together and getting our hands into some play dough.  The sourdough samples, drinks on the house, coupons, door prizes and a first take home loaf made this class outstanding and hard to beat.  Thanks everyone.  Look for more classes at EarthFare soon!  

Click here for information on upcoming sourdough classes.

Many thanks to this nice group of ladies!  They attended the class at Grace Episcopal Church in Pike Road where they learned about sourdough and what makes it work and why it is the healthiest bread to eat and then they sampled breads made with sourdough - cinnamon honey rolls and Italian Garlic Parmesan dinner rolls.  Next they put into practice what they had just learned and got their hands into making their first loaf of bread to take home and bake. Great job girls! 
See my recommended supplies for sourdough bread making here

For information on joining a sourdough class, click here.