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C
U L I G R A M
Newsletter of The
House of Culinary Inventions
Spring / Summer 2005
COOKING CLASSES
Package # 1 – for Newcomers
I am launching another season of classes.
New readers of Culigram please note that classes are offered in
a series of four sessions
in which I try to cover all those foods that I consider very important:
grains and legumes, herbs and spices, fruit and vegetables, tofu
nuts and seeds, and a few other good things.
You will find out not only the “how” of
good eating, but also the “why”. It is far more than
just a cooking course, but a very thorough grounding in what’s
good about food and what isn’t - and the reasons why (often
contradicting what the “health authorities” try to tell
us!). Along the way you will be entertained and enlightened, become
more creative and have your culinary horizon enlarged, awareness
raised and myths debunked.
The students who enroll in the classes come for many
different reasons: because they realize that there is a strong connection
between the type of food consumed and the state of their well-being
– because they suffer from various allergies, food sensitivities
and often more serious disorders. Many are referred to me by their
doctors and other health practitioners. Whatever the cause, they
are usually helped.
Class duration and frequency
Each class is a good three hours long. You arrive hungry and you
go home rather well fed!
Registration Fee
The fee for the whole series of four classes is $275 (or $75 for
a single course) which includes tax, extensive written notes and
lots to eat, including some health food store discounts.
How to register
Let me know, either by phone or email
whether you wish to enroll and then follow up by sending me a cheque
(made payable to Edith Carter) at 144 McLeod Street, Ottawa ON K2P
OZ7.
A few days prior to start of classes you will receive
information about last-minute details, including how to get to my
place, parking and other such things.
COURSE SCHEDULE - Package # 1
GRAINS – LEGUMES – THE WHATSITS
– CURRY WITHOUT TEARS
This very comprehensive “package” comprises
four classes spread over a month and introduces students to grains
and legumes, fruits and vegetables (including the lesser known “Whatsits”),
herbs and spices, tofu, nuts and seeds – and a few other good
things. By the time you get to the end of Package # 1 you will have
changed your outlook on food very considerably.
Schedule of Classes *
Tuesday 6.15 pm June 7 – 14 – 21 - 28
Wednesday 6.15 pm June 8 - 15 – 22 - 29
Morning classes available according to demand.
* alternative dates arranged according to demand.
July and August classes will follow a similar pattern.
Multicultural influences in meal preparation and consideration
of diets to meet specific health needs are an integral feature of
all the courses.
Remember: everything we prepare is quick and easy,
delicious and nutritious!
YOGURT WORKSHOP
Legend has it that the yogurt made in my workshop
is the best in the world. Being more modest than that, I claim it
to be the best this side of Greece (they have better milk!). You
simply can’t buy any this tasty. We don’t use gadgets
of any kind to produce a yogurt that has many different applications,
sweet and savoury.
Many people with lactose intolerance have no problem consuming yogurt
like this, since the fermentation process makes it so much easier
to digest.
Weekday evening – date t.b.a.
Saturday morning – date t.b.a.
Pre-registration for all courses is essential!
How to contact The House of Culinary Inventions:
By Phone: (613) 233-8371
By Email: edithcarter@healthycompany.com
Website: www.healthycompany.com
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SALAD DAYS ARE
HERE AGAIN
Can’t be bothered – or don’t have the time, to
cook an elaborate meal? Don’t worry. You can put something
nourishing and nutritious together in a few short moves.
Ingredients:
-A cup or two of good sauerkraut*
-Some steamed broccoli florets
-A stalk or two of celery, finely sliced
-Radishes – sliced
-Red onion or Vidalia onion, finely sliced
-A couple of slices of cooked potatoes
-A handful of finely chopped dill
Mix ingredients well and add 2-3 table spoons of
good salad oil: e.g. Udo’s Choice (an ideal blend of all the
essential fatty acids, available in health food stores, or flax
seed oil), a sprinkling of unpasteurized apple cider vinegar.
Serving suggestions: Add some protein, which may
be some hardboiled eggs, a chunk of cheese, a cooked piece of chicken.
And for vegans: a handful of walnuts. Yummy, and filling, not to
mention highly nutritious.
*Good Sauerkraut (get it at ethnic stores: Polish, Hungarian, Russian,
German, buy it in bulk or in a glass jar. Check the ingredients:
they should be just cabbage and salt – nothing else, …”and
spices” usually means sugar. Avoid it like the plague. Some
brands of sauerkraut have very long strands. You might want to chop
them to make them more manageable).
Herbal Brew
And what could be nicer than a steaming cup of tea, fragrant
and delicate.
For a 6-cup pot of tea you will need:
-1 stick of cinnamon
-6 whole cloves
-a 2-inch stick of ginger, peeled and sliced
-a sprig or two of fresh mint
pour boiling water over the spices and let steep
for a good 15 minutes. Keep adding boiling water,
and you’ll be able to keep this going the whole day.
Enjoy it also chilled, yummy on a hot summer’s day.
BLESSINGS
I was delighted to learn that the Canadian School of Natural Nutrition
now offers credits to their students for taking my courses as part
of their Practicum.
I must be doing something right!
EXOTIC BIRDS ….. and such
Are you tired of searching for “clean” meat, poultry
or other animals that have been raised on good feed and without
growth hormones, needless chemicals and other harmful substances?
Here is a chance for you to obtain some lean and highly nutritious,
perhaps unusual, types of meat: Emu, ostrich, venison, buffalo,
goat, as well as locally raised lamb, beef and chicken. You need
to place an order, and do so by calling Olympia Market (Regional
Meat & Poultry Inc.,) at 237-5633. The address is: 590 Gladstone
Avenue, just east of Percy. Open weekdays from
10.00 am to 10.00 pm, and Sundays from 11.00 am to 8.00 p.m. The
store also carries an excellent selection of spices, legumes, and
oriental and Greek imports., and injeera – the flat bread
made with teff flour.
+ + + + + + + + +
Ottawa City Woman is a local magazine that has
just published (Spring 2005 edition) an article about me. I think
it is a lovely piece of writing and one that you might enjoy reading
too. Find it also on my website.
How to contact The House of Culinary Inventions:
By Phone: (613) 233-8371
By Email:edithcarter@healthycompany.com
Website: www.healthycompany.com
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