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The Organic Teaching Kitchen November Healthy Tips & Workshops

October 31, 2014
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November Is The Season For Winter Squash

 

As the cold weather arrives, tis the season for winter squash. From pumpkin to butternut, to acorn and spaghetti squash, these hardy nutrient packed varieties will brighten up and sweeten your fall and winter meals. Technically a fruit, these squashes can be roasted, toasted, pureed for soups, used in smoothies, casseroles, risottos, breads, pies, and muffins.

 

Naturally low in calories, winter squash is one of the richest sources of plant based anti-inflammatory nutrients including omega 3’s and beta-carotene, which are important for building a strong immune system to protect against the cold and flu.

 

High in fiber and low in fat, winter squashes are a complex carbohydrate that will curb your appetite, regulate blood sugar levels, and boost your mood too!

 

Don’t miss the delicious recipe down below!

U P C O M I N G     W O R K S H O P S
TEEN COOKS
KIDS / TEENS NUTRITION & COOKING CLASSES
 
The Organic Teaching Kitchen’s nutrition & cooking classes are designed to empower kids to cook simple, tasty, healthy meals & snacks.  Read more…
DATES & TIME:  Fridays,  Nov. 7th, 14th, 21st , Dec 12th &19th 3-4:30Pm
COST:  $40 per class
ELECTION DAY (Nov. 4th) CAMP
 
A collaborative workshop with Groovy on Grand.  Kids will prepare and create seasonal treats with pumpkins, apples and spices and also make a great Thanksgiving turkey pillow.Read more…
DATE & TIME:  Tuesday, Nov. 4th  10-3PM
COST:  $96
VETERANS DAY (Nov. 11th) CAMP
A collaborative workshop with Kristy Cohen & Elisha Simpson.  The day is filled with yoga, movement, cooking,eating, crafts & fun.  Read more…
DATE & TIME:  Tuesday, Nov. 11th  10-3PM
COST:  $95
SMALL BUSINESS SATURDAY (NOV. 29TH)
Saturday, November 29th, 10am-3pm…  2nd ANNUAL CROTON-COLLABORATIVE HOLIDAY SHOPPING & GIFT-MAKING WORKSHOP.  A  5-hour, multi-location collaborative gift-making class & shop-hop for Kids & Teens ages 8 through adult, on Small Business Saturday. Read more… 
21-DAY “PRE-HOLIDAY” CHALLENGE
Do you crave sweets?
Do you feel bloated?
Do your joints ache?
Do you feel fatigued?
Do you suffer from headaches or migraines?
Do you experience brain fog, mood swings or irritability?
If you answered yes to any of the above, break free by joining this 21-day challenge
DATES & TIME:  Monday evenings , Nov. 3rd, 10th & 24th  7:00-8:30PM
COST:  $198    Alumni RE-CLEANSE at 50%off – $99 
G L U T E N ,   F R I EN D  O R  F O E ?
gluten free image
Were you recently diagnosed with Celiac Disease or a Non-Celiac Gluten Sensitivity and need to eliminate gluten from your diet? Or do you want to simply remove it from your diet for other health reasons and don’t know where to start?  Are you gluten free and want to learn more?

Read more…

A r e  Y o u   S E D U C E D  B y  S U G A R ?
Is your sweet tooth sabotaging your efforts to lose weight and get healthy? Join this informative workshop to help curb your cravings naturally and sample some tasty alternatives that will leave your sweet tooth very satisfied.
DATE & TIME:  Wednesday, Nov. 12th   10-11AM
COST:  $25
HAVE YOU EVER THOUGHT THAT WHAT YOU EAT EFFECTS THE WAY YOU FEEL?

Hi, I’m Susan,

 

I am a Nutrition & Health Coach.
I love motivating individuals to cultivate positive healthy choices and take health in their own hands.
Contact me for a complimentary session.

One conversation can transform your life. It has for
 r e c i p e  o f   t h e  m o n t h…

STUFFED DELICATA SQUASH 

Ingredients:

  • 1 delicata squash, seeded & halved lenghtwise
  • 1 cup cooked black rice
  • 1/4 cup freshly squeezed orange juice (about 1 orange)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon maple syrup  + 1 tablespoon for pecans
  • 1 apple, diced
  • 2 tablespoons pomegranate seeds
  • 2 tablespoons toasted pecans, chopped (see recipe below)
  • 1 tablespoon coconut oil (for baking squash)
  •  1/2 teaspoon cinnamon for garnish

Directions:

1.  Preheat oven to 400 degrees.

2.  Place squash in roasting dish with coconut oil & cook for 30-40 min or until

lightly browned.

3.  Whisk together orange juice, vinegar & maple syrup.

4.  Add rice, apples and pomegranate seeds to dressing.

5.  When the squash is fully roasted, remove it from the oven and fill with rice &

garnish with toasted pecans.

Toasted Pecans:

1.  Preheat oven to 325 degrees.

2.  Stir together 1 cup pecans and 2-3 tablespoons maple syrup.

3.  Place on baking sheet.

4.  Bake for 5 minutes and let cool.

 PRIVATE PARTY ROOM @ The Organic Teaching Kitchen
Cooking Birthday Parties… Girls Night Out… Boys Night Out…  Fund Raisers… Brownies/Girl Scout Troops…… 

 

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