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Short Courses

Culinary Medicine Made Easy

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Instructor

Amy Riolo

Location

Bethesda

Class Type

Participation

Dates

• Apr 05, 2017
• Apr 12, 2017
• Apr 19, 2017
• May 03, 2017
• May 10, 2017
• May 17, 2017
• May 24, 2017
• May 31, 2017

Time

6:30 pm - 9:30 pm

$680.00

Delicious Recipes for Optimal Health!

“Let food be thy medicine, and medicine be thy food” is a popular quote by Hippocrates. Foods have been used to heal the body for millennia, but modern culture does not always take advantage of this knowledge. Culinary medicine; the combination of the art of cooking and eating with science, nutrition, and medicine, is growing increasingly popular in the United States. Chef Amy Riolo has lectured and written on the topic at the Library of Congress and in her many cookbooks. In this unique, 8-course series, she offers students the opportunity to learn how to transform and prevent illness while enjoying delicious, satisfying, and easy-to-prepare recipes. Her mouthwatering dishes are beneficial to the mind, body, and spirit and will be loved by the whole family. Best of all, you’ll learn tips and techniques to fit them into a busy lifestyle.

Course 1: Anti-Inflammatory Ingredients

This class outlines the role of inflammation in illness and offers practical, tasty solutions to minimize it. We’ll review the series syllabus and the basic tenants of culinary medicine. We’ll also have a guided olive oil tasting which explores the health benefits of quality EVOO.

Recipes include: Anti-inflammatory Spice Mix – Provencal Olive Tapenade with Crudités – Spice Dusted Salmon with Lemon Cilantro Sauce – Greek Style Green Beans

Course 2: Antioxidant Powerhouses
Antioxidants such as vitamin E, carotenoids, and phenols (known for their anti-inflammatory and antibacterial effects) are important in the prevention of aging. Oxidation refers to the complex manner in which cells age. This course outlines the importance of antioxidants and shows which foods can contribute the most to our diets.

Recipes include: Italian Bagna Cauda with Asparagus – Potatoes with Kale, Garlic, Olive Oil, and Chile Pepper –-Spanish Dried Fruit, Nut, and Cheese Platter

Course 3: Superfoods
Rich in vitamins and minerals, so called “superfoods” give you the most nutritional bang for your buck. We’ll review the top fifty superfoods as well as how to buy and store them.
Recipes include: Pan Seared Scallops with Citrus- Shakshouka/Mediterranean Egg and Tomato Skillet –– Moroccan Style Lentils – Spice Dusted Sweet Potatoes
Course 4: Diabetes-Friendly Cooking
As the author of two diabetes-friendly cookbooks, Chef Amy is no stranger to the topic of diabetes. In this class she’ll review specific ingredients which can help regulate blood sugar and provide you with great flavor and the nutrients you need.
Recipes include: Chicken Souvlaki with Tzatziki Sauce – Kale Sautéed in Garlic, Oil, and Chile Peppers – Spinach, Mango, and Avocado with Citrus Dressing – Cinnamon Tea
Course 5: Zero Calorie Ingredients
The concept of “zero calorie” or “negative calorie” foods is that they contain a small amount of calories, therefore, the energy you expend eating them cancels out their calories. We’ll go over a current list of these ingredients while discussing the most flavorful ways of enjoying them.
Recipes include: Apple, Beet, and Carrot Slaw with Citrus Vinaigrette – Roman Broccoli and Herb Soup – Cauliflower and Herb Salad – Watermelon and Citrus Fruit Cocktail
Course 6: Food for Thought
Many foods are known for increasing brain power, boosting memory, and enhancing alertness. This class reveals all of them and shares the best ways to enjoy them.
Recipes include: Sizzling Rosemary Shrimp – Hummus with Tahini Sauce – Homemade Whole Wheat Pita Bread – Blueberry Almond Clafoutis
Course 7: Beauty Foods
Specific nutrients can help us to have more lustrous hair, stronger nails, and clearer skin. Many of them also help to maintain a healthy body weight. This class outlines which ingredients to keep close on hand in the kitchen and the beauty cabinet to have you looking and feeling your best.
Recipes Include: Strawberry Beauty Smoothie – Pomegranate, Roasted Red Pepper, and Walnut Dip – Parisian Carrot Bistro Salad – Kale and Nut Chips
Course 8: Spice Power
Whether you think of them as flavor enhancers or traditional medicinals, it’s hard not to appreciate the tastes and nutritional benefits of spices. This class reviews how to buy, store, use, and cook with spices. We’ll review the medicinal powers of the world’s most popular spices, make our own spice blends, and discuss how to fit them into your current culinary repertoire. You’ll learn the difference between various types of salt, pepper, and fresh herbs as well.
Recipes include: Moroccan Ras el Hanout Spice Mix (on roasted tuna)- Middle Eastern Za’atar (on pita chips)- Italian Gremolata (over stewed vegetables) Spanish Spice Mix (over roasted potatoes)

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RELATED CLASSES

Culinary Medicine Made Easy

Culinary Medicine Made Easy

Delicious Recipes for Optimal Health! “Let food be thy medicine, and medicine be thy food” is a popular quote by Hippocrates. Foods have been used to heal the body for millennia, but modern culture does not always take advantage of this knowledge. Culinary medicine; the combination of the art of cooking and eating with science, nutrition, and medicine, is growing increasingly popular in the United States. Chef Amy Riolo has lectured and written on the topic at the Library of Congress and in her many cookbooks. In this unique, 8-course series, she offers students the opportunity to learn how to transform and prevent illness while enjoying delicious, satisfying, and easy-to-prepare recipes. Her mouthwatering dishes are beneficial to the mind, body, and spirit and will be loved by the whole family. Best of all, you’ll learn tips and techniques to fit them into a busy lifestyle. Course 1: Anti-Inflammatory Ingredients This class outlines the role of inflammation in illness and offers practical, tasty solutions to minimize it. We’ll review the series syllabus and the basic tenants of culinary medicine. We’ll also have a guided olive oil tasting which explores the health benefits of quality EVOO. Recipes include: Anti-inflammatory Spice Mix – Provencal Olive Tapenade with Crudités - Spice Dusted Salmon with Lemon Cilantro Sauce – Greek Style Green Beans Course 2: Antioxidant Powerhouses Antioxidants such as vitamin E, carotenoids, and phenols (known for their anti-inflammatory and antibacterial effects) are important in the prevention of aging. Oxidation refers to the complex manner in which cells age. This course outlines the importance of antioxidants and shows which foods can contribute the most to our diets. Recipes include: Italian Bagna Cauda with Asparagus - Potatoes with Kale, Garlic, Olive Oil, and Chile Pepper –-Spanish Dried Fruit, Nut, and Cheese Platter Course 3: Superfoods Rich in vitamins and minerals, so called “superfoods” give you the most nutritional bang for your buck. We’ll review the top fifty superfoods as well as how to buy and store them. Recipes include: Pan Seared Scallops with Citrus- Shakshouka/Mediterranean Egg and Tomato Skillet –– Moroccan Style Lentils – Spice Dusted Sweet Potatoes Course 4: Diabetes-Friendly Cooking As the author of two diabetes-friendly cookbooks, Chef Amy is no stranger to the topic of diabetes. In this class she’ll review specific ingredients which can help regulate blood sugar and provide you with great flavor and the nutrients you need. Recipes include: Chicken Souvlaki with Tzatziki Sauce - Kale Sautéed in Garlic, Oil, and Chile Peppers - Spinach, Mango, and Avocado with Citrus Dressing – Cinnamon Tea Course 5: Zero Calorie Ingredients The concept of “zero calorie” or “negative calorie” foods is that they contain a small amount of calories, therefore, the energy you expend eating them cancels out their calories. We’ll go over a current list of these ingredients while discussing the most flavorful ways of enjoying them. Recipes include: Apple, Beet, and Carrot Slaw with Citrus Vinaigrette - Roman Broccoli and Herb Soup - Cauliflower and Herb Salad – Watermelon and Citrus Fruit Cocktail Course 6: Food for Thought Many foods are known for increasing brain power, boosting memory, and enhancing alertness. This class reveals all of them and shares the best ways to enjoy them. Recipes include: Sizzling Rosemary Shrimp - Hummus with Tahini Sauce - Homemade Whole Wheat Pita Bread – Blueberry Almond Clafoutis Course 7: Beauty Foods Specific nutrients can help us to have more lustrous hair, stronger nails, and clearer skin. Many of them also help to maintain a healthy body weight. This class outlines which ingredients to keep close on hand in the kitchen and the beauty cabinet to have you looking and feeling your best. Recipes Include: Strawberry Beauty Smoothie – Pomegranate, Roasted Red Pepper, and Walnut Dip – Parisian Carrot Bistro Salad – Kale and Nut Chips Course 8: Spice Power Whether you think of them as flavor enhancers or traditional medicinals, it’s hard not to appreciate the tastes and nutritional benefits of spices. This class reviews how to buy, store, use, and cook with spices. We’ll review the medicinal powers of the world’s most popular spices, make our own spice blends, and discuss how to fit them into your current culinary repertoire. You’ll learn the difference between various types of salt, pepper, and fresh herbs as well. Recipes include: Moroccan Ras el Hanout Spice Mix (on roasted tuna)- Middle Eastern Za’atar (on pita chips)- Italian Gremolata (over stewed vegetables) Spanish Spice Mix (over roasted potatoes)

May 31 @ 6:30pm

$680.00

The Secrets of Great Bread

The Secrets of Great Bread

Bread baking is one of the most pleasurable and delicious activities around! Unfortunately, many people are intimidated by words like “chemistry,” “rising,” “proofing,” and “kneading.” For this reason, Chef Amy has put together a series of her most successful bread baking classes for beginners. Inspired by childhood baking with her family and Italian techniques, her methods have been tweaked to make them fool-proof for students during over a decade of teaching baking classes. Class One: Tea Breads, Scones, and Muffins for Beginners 7-1 This class teaches quick-rising breads using the modern invention of baking soda and baking powder. A historical overview of breads will be given and the course syllabus will be distributed. Menu: Lemon Apricot Tea Bread, Orange Cranberry Scones, Banana Chocolate Chip Muffins, Irish Soda Bread Class Two: French Bread for Beginners 7-8 This class teaches four artisan shapes made with a classic French Yeast Dough. You will learn to proof, rise, knead, shape, and bake traditional bread. Menu: Basic French Country Bread Dough – The Daisy, The Snake, and The Horseshoe Class Three: Italian Breads 7-29 This class teaches how to make mouthwatering Italian basics by manipulating a basic dough in various ways. Menu: Pizza, Focaccia, Pane Calabrese, Rustic Dinner Rolls Class Four: Mediterranean Breads Basics 8-5 This class teaches delicious Middle Eastern recipes that will become favorites in your home. Menu: Moroccan Country Bread, Pita Bread, Spinach Fatayer, Lebanese Za’taar Dusted Bread

July 01 @ 1:30pm

$380

Aromatics: Cooking with Fresh Herbs, Salts, and Spices Series

Aromatics: Cooking with Fresh Herbs, Salts, and Spices Series

Learning to work with aromatics unlocks the keys to great flavor and optimal health. Spices and herbs have been used for centuries for their great taste and nutritional benefits. Salt is one of the most under-appreciated culinary ingredients. Experimenting with different salts, however, can contribute to better health and improve the quality of your meals and the way they taste. This course teaches you all of the basics that you need to know about the world’s most common salts, peppers, herbs, and spices. You’ll make your own blends and learn how to use them! Class One: Salts 6-8 During this class we will learn the history and virtues of salts. We will have a guided tasting of salts and learn which work best for which recipe. Class syllabus will be distributed. Menu: Crudités Platter with Organic EVOO and Sicilian Sea Salt, Provencal Fougasse with Grey Salt,   Hummus with Sesame Herb Sea Salt Sea Salt Caramel Brownies Class Two: Pepper 6-29 We will review the history and health benefits of peppercorns while reviewing their cultivation and variance in flavor profiles. From sweet and floral to hot and spicy – just changing the type of pepper used can change your entire meal. We’ll also have a guided tasting and learn the difference between white, red, green, and black peppercorns. Menu: Sicilian Smoked Fish, Orange, and Radicchio Salad with Olives (white pepper), Cream of Asparagus Soup, Corsican Prawns with Chickpea Cream, Espresso and Spice Poached Figs with Raspberries Class Three: Herbs 7-6 This class overviews the health benefits, easy ways to grow, and cook with herbs. Menu: Herbed Goat Cheese Dip, Linguine with Basil Pesto Sauce, Moroccan-Style Tuna with Chermoula Sauce, Roasted Chicken with Emilia-Romagna Style Green Herb Sauce Class Four: Spice Blends 7-13 This class teaches how to blend your own spice mixes to achieve optimal flavor while improving your health. You’ll learn to make an anti-inflammatory spice mix, Moroccan Ras el Hanout, a Spanish Bravis-Style Spice Mix and Middle Eastern Za’tar and a Sweet Spice Mix. Menu: Red Lentil Dip with Za’tar Pita Chips, Spice Dusted Salmon with Lemon-Cilantro Cream Sauce, Moroccan Chicken and Peppers, Spanish Bravas-Style Potatoes, Spiced – Greek Yogurt with Apricots, Sweet Cinnamon Tisane. Class Five: Cooking with Spices 7-20 This class teaches the power of combining spices to transform ordinary dishes into culinary masterpieces. We’ll review the history of spices and their health benefits. Menu: Homemade Chicken Stock, Venetian Spiced Chickpea Stew, Moroccan Chicken Turnovers, Almond-Stuffed Figs in Chocolate Sauce

July 06 @ 6:30pm

$475

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