Grains and Dairy: Friend or Foe? A Taste & Learn Workshop with, Hannah Springer, Holistic Nutrition Coach and Co-Founder of Wise Ways Cooking School

Date: Thurs. 8/5, 6:30-9pm
Location: 377 1st Ave., Apt. 4, Park Slope
Workshop fee: General Admission: $50.00 ($40.00 for Momasphere members - just go to Tickets - Grains and Dairy: Friend or Foe?, click on "begin order", and then type in promo code Moma1 to get member discount!

These days, a host of health problems can be blamed on the consumption of dairy and gluten-containing grains, especially wheat. Many substitutes are available commercially for these foods, from pasta made out of brown rice, to milk made from almonds. However, one of the healthiest populations in the world, the Swiss in the Loetschental Valley, were discovered in the 1930s to be living largely on these exact foods. What were they doing differently from us?

In this evening workshop, sponsored by Momasphere, emphasis will be on dairy and grain products that are nourishing and easily tolerated by most people, with alternatives for those with severe allergies or who are following GFCF diets. Participants will learn to introduce grains and dairy to their young children in an appropriate way, or switch older children to more healthful versions.

The event will be held in a spacious home kitchen in Park Slope, Brooklyn. A cooking demonstration and sampling of an array of delicious and healthful grain and dairy (and substitute!) dishes will be the central focus of the evening. Foods cooked and/or served include:

• traditional oat cakes
• sourdough bread
• cashew crackers (grain-free, dairy-free)
• raw milk "sun" cheese, 24-hour yogurt
• garlic-thyme cream cheese
• ghee (casein- and lactose-free butter)
• raw ice cream with summer fruit
• special nutrient-dense smoothie

   

We will discuss the historical relevance of whole grains and dairy in the diets of cultures around the world. Participants will learn about time-honored preparation methods that rendered potentially harmful whole grains both digestible and nutritious, and will learn how to source, prepare, and consume dairy products that are well-tolerated and deeply nourishing.

This workshop includes a complete overview of solutions for grain and dairy allergies, gluten intolerance, Celiac's disease, and lactose intolerance, as well as a discussion of soy and other alternative milks, low-fat and skim, grass-fed vs. factory farmed dairy, goat's milk vs. cow's, and the effects of pasteurization on nutrient content. The harmful effects of breakfast cereals, puffed and extruded grains, and refined grain products will be discussed as well.

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