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Preparing Your Spring Ecological Feast |
On Thursday, May 21, 2009 at a private Fairfax home participants...
Learned how to cook mouth-watering, healthful dishes from fresh seasonal local ingredients, while taking care of themselves and the environment!
We joined Our Bodies, Ourselves co-author and Fairfax mom Emily Bender, NC, CHN
to touch, taste, learn about, prepare and eat an Ecological Feast. We learned the lesser-known healing properties of foods, as well as menu, selection and preparation secrets for organic whole foods from this dynamic instructor.
Emily specializes in fertility and family nutrition as well as cooking for dietary restrictions. She is on the faculty of Hawthorn University where she trains Masters Level students. Emily understands the challenges of incorporating healthy eating into a busy lifestyle. She loves working with people to developed individualized, delicious, realistic, and healing nutrition plans that meet their goals.
Click on read more to see what people are saying about Emily Bender and her Ecological Feasts:
I enjoyed the people, the food, but mostly the great information about how
to get the most nutrition from what you are eating. I can't think of any way
to improve what Emily did. I learned alot, and it is staying with me.
-- Kathy Callaway
I loved the dinner party. I loved being able to participate in the process
and learn first hand about the cooking techniques. Emily is really easy
going and funny in her descriptions around foodŠthe food she prepares is
outstanding -- Veronica Burros
Emily has a special talent for explaining complex information in terms
anyone can understand.
-- Paula Doress-Worters, founder, co-author of women¹s health bestseller Our
Bodies, Ourselves.
Emily Bender, NC, CHN, Nutrition for the Whole Family
415-259-4471; www.nutritionforthewholefamily.com
<http://www.nutritionforthewholefamily.com> ,
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When Ray Martin opened the Scoop in 2001, he was the first Bay Area entrepreneur to sell organic ice cream flavored with sustainably sourced and local ingredients, such as on organic ice cream base from Straus organic creamery in Marshall, strawberries from Russ Sartori's farm in Tomales, raspberries from Mt. Barnabe Farms in San Geronimo, lavender and honey grown in West Marin. Fairfax Scoop has gone on to become one of Marin's hottest destinations for ice cream served in cookie-like, waffled cones and cups made fresh, on the premises, also from organic ingredients. A dozen flavors are served at any time; these always include one soy ice cream and one sorbet.
