Join us for a fun & festive cooking class featuring 3 decadent appetizers, 1 heavenly dessert & an efficient and nutritious cooking demo from Sadie King with Saladmaster! Just in time for the upcoming holiday parties, let us teach you how to whip up some scrumptious treats perfect for any celebration!
Give us an hour and a half & we will give you:
*Easy & Delicious Appetizer Recipes Designed Specifically for Each DNA Type Diet
*A Scrumptious Dessert that Will Leave You Feeling Vital
*Priceless Education on How to Retain 93% of Nutrients in Cooked Foods
*Efficient Ways to Save 50% Preparation & Cooking Time
*Effortless Methods to Eliminate Unhealthy Oils & Contaminants
We Look Forward to Entertaining with You!!!
*Minimum Participants = 10
**Location:
Teri Price's Home
6336 Calle Ponte Bella
Rancho Santa Fe, CA 92091
RSVP to info@athealth.biz by Friday, 10/29/10
***Total Amount: $54.00
Click here to reserve your spot:
https://www.paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=2K7GSNQM524PG
Monday, October 25, 2010
Wednesday, October 13, 2010
Great Scale!!!
Tanita makes GREAT scales and Amazon can have one at your door that shows weight, body fat and hydration.
It is what I use here with my clients.
http://www.amazon.com/Tanita-BF680W-Scale-Monitor-Athletic/dp/B0009V1YPU/ref=sr_1_1?ie=UTF8&qid=1287002875&sr=8-1
I like this model and it is over $50 off right now!
Sometimes weight can be tricky so remember if you are exercising and dropping body fat however not weight it means = anti aging! Repair is going on so more muscle is being build = your body burns more calories each and every moment of the day...Gotta love that!
It is what I use here with my clients.
http://www.amazon.com/Tanita-BF680W-Scale-Monitor-Athletic/dp/B0009V1YPU/ref=sr_1_1?ie=UTF8&qid=1287002875&sr=8-1
I like this model and it is over $50 off right now!
Sometimes weight can be tricky so remember if you are exercising and dropping body fat however not weight it means = anti aging! Repair is going on so more muscle is being build = your body burns more calories each and every moment of the day...Gotta love that!
Monday, October 11, 2010
Kitchen Skills!
Pitting an Olive
1) Place the olive on a cutting board and firmly press down on it with the side of a chef's knife (face the blade away from you). If the olive doesn't immediately split apart, use the knife to apply a gentle rocking motion, rolling the olive back and forth once or twice on the cutting board until the olive breaks open and the pit is revealed.
2) Pull out the pit. Chop or slice as needed.
Making Fluffy Rice
This dinnertime staple - whether it's Jasmine, Basmati, or good ole' long-grain white - can be challenging to get right. To remove the excess starch that can cause stickiness and clumping, rinse uncooked rice in a sieve or a mesh colander until the water runs clear. Behold: separate (and delicious) grains every time.
Achieving a Perfect Sear on Meat
1) 30 minutes before you plan to cook, take the meat out of the refrigerator so it can come to room temperature. Then pat it dry with a paper towel. Don't rinse it or you'll risk spreading bacteria from the raw juices into your sink.
2) Get your skillet good and hot - a drop of water should sizzle on the surface. Avoid nonstick pans, which don't brown adequately. Add a splash of avocado oil. Season the meat just before adding it to the pan; do it any sooner and the salt will pull juices from the meat.
3) Cook the meat until it releases easily from the pan before turning it. The meat will release once a nice crust has formed. Don't tug: if there is any resistance and the meat sticks to the pan, let it cook for an additional minute before checking again.
1) Place the olive on a cutting board and firmly press down on it with the side of a chef's knife (face the blade away from you). If the olive doesn't immediately split apart, use the knife to apply a gentle rocking motion, rolling the olive back and forth once or twice on the cutting board until the olive breaks open and the pit is revealed.
2) Pull out the pit. Chop or slice as needed.
Making Fluffy Rice
This dinnertime staple - whether it's Jasmine, Basmati, or good ole' long-grain white - can be challenging to get right. To remove the excess starch that can cause stickiness and clumping, rinse uncooked rice in a sieve or a mesh colander until the water runs clear. Behold: separate (and delicious) grains every time.
Achieving a Perfect Sear on Meat
1) 30 minutes before you plan to cook, take the meat out of the refrigerator so it can come to room temperature. Then pat it dry with a paper towel. Don't rinse it or you'll risk spreading bacteria from the raw juices into your sink.
2) Get your skillet good and hot - a drop of water should sizzle on the surface. Avoid nonstick pans, which don't brown adequately. Add a splash of avocado oil. Season the meat just before adding it to the pan; do it any sooner and the salt will pull juices from the meat.
3) Cook the meat until it releases easily from the pan before turning it. The meat will release once a nice crust has formed. Don't tug: if there is any resistance and the meat sticks to the pan, let it cook for an additional minute before checking again.
Wednesday, October 6, 2010
Food Processor - Tamara found a GREAT SAVINGS!
Cuisinart Stainless Food Processor
9 Cups
Suggested Retails: $270
Special: $149.95
available at www.crateandbarrel.com
9 Cups
Suggested Retails: $270
Special: $149.95
available at www.crateandbarrel.com
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