Clueless in the Kitchen (No More)

Are you feeling ENERGIZED, INSPIRED and CONFIDENT in the kitchen?

I didn’t think so.

That’s why I designed this teleclass series.

My clients were saying things like this:
“I just made myself a quinoa dinner with black beans, left over sweet potato chunks, kale, and spinach. But then I mixed in curry AND tumeric AND cumin because I have no idea which is which and what does what. It tasted pretty good but I’d sure love to know what I’m doing in this department.”

And this:
“A class that I personally would LOVE to participate in would be a class on how to use spices. I have this pantry full of wonderful spices and oils with no real sense of how to use any of them, let alone COMBINE them … and in what ratio, etc.”

And this:
“It’s got to be EASY. I am so overwhelmed with the whole kitchen experience. I want to eat better and have some FUN in my kitchen but I just can’t seem to get organized or motivated.”

I take a lot for granted in this LOVE WHAT YOU EAT world of mine. Yes, I’ve invested loads of time and lots of money in culinary courses and training but truly, my culinary skills were cultivated in my grandmother’s kitchen.

Things bubbled in that kitchen. The minute you entered, you were in for a sensory adventure. Grandma had a great big iron skillet on top of her stove. She’d throw a couple drops of water into the pan to see if the temperature was right and those drops would dance around the pan—hip hop in a skillet. Then came the garlic. My grandmother used garlic in just about everything she cooked.

Except maybe her lemon cake.

While most of the children in my neighborhood were feasting on very white, very soft Wonder Bread slathered with peanut butter and oozing grape jelly, I was enjoying big slices of crusty homemade Italian bread with sautéed spinach and garlic. To this day, the aroma of garlic brings me right back to my grandmother’s kitchen.

My palate has evolved over the years and I have experimented with more diets and nutritional systems that I care to count. But after all that eating and all that experimenting you might say,

I’ve come full circle.

I’m right back in my Grandmother’s kitchen using a

sprinkle, splash, swirl & savor™ approach

to culinary bliss.

And yes, I fully understand that this is NOT THE NORM. My clients tell me their eyes glaze over when they try to interpret, or, God forbid, adapt a recipe.

If this is you…

√ eyes glazed over when you gaze at a cookbook, a recipe, or the produce aisle at your local market

√ food rotting away in your refrigerator because it looked good on the produce stand or in your CSA (community supported agriculture) basket but you never got around to preparing it. (What was it, anyway?)

√ dill (or is that cilantro?) sitting expectantly in your vegetable bin

√ a dozen cookbooks on your shelf with pretty pictures and dozens of recipes you’ve never attempted

√ good intentions in the kitchen but very little follow through when it comes to actually preparing the meal

√ a genuine desire to elevate your kitchen experience…or, at the very least, your culinary curiosity

You need me, darling. Hit the “register now” button and I will help you

master the art of preparing seriously simple,

DELICIOUSLY wholesome meals.

six weeks—delivered via telephone, email & right here, on a password protected page

Clueless in the Kitchen (No More!)

via tele-conference and email

Can’t make the “live” calls?
No worries. I send you the recording the very next day.

Our next session begins on March 20th
6 scrumptious weeks!

Investment: $397

Who this course is for:
This course is for anyone who eats. I don’t know about you, but I learn something new every time I open a cookbook, bask in the glorious food photos on my favorite blog, or listen to The Splendid Table as I’m driving down the road. You need only a desire to experiment in your kitchen and a wide open mind and heart.

Who this course is NOT for:
This course is not for you if you…
• have a million reasons why you can’t (won’t) prepare a home cooked meal
• would never consider purchasing organic produce or a bottle of exotic vinegar
• do not have a working kitchen (i.e. Your stove top holds the mail.)
• are afraid of the word quinoa

What we’ll cover…
• kitchen tools (52 ways to use a potato peeler to create sensational salads)
• kitchen essentials
• herbs, spices and zest appeal
• flavors that push
• flavors that pull
• flavor balancing
• the anatomy of a 10-Minute Meal, and more

I’ll show you how to tease out the flavors in food so that you don’t have to spend loads of time preparing sauces and spice rubs and costly concoctions that disguise the food instead of enhancing it. (This is where Grandma comes in.)

We’ll test recipes, make mistakes and discover the nuances in flavoring simple food as we sprinkle, splash, swirl & savor™ our way through the kitchen.

What we WON’T cover…
The oxygen radical absorption capacity in a gogi berry.
The glycemic index in a slice of watermelon.
The calorie count in your anniversary dinner.
How many fat grams there are in a “skinny” latte.

You can be a culinary rock star without knowing any of that.

In fact, your meals will be even MORE flavorful when you get out of your head and back to the…

sensuous

sumptuous

voluptuous

nature of the food you eat

This series is all about pleasure…and permission…and elevating the eating experience with a fresh look at what it means to plan and prepare seriously SIMPLE meals so that, on occasion, you’ll be more inclined to tackle a more intricate recipe.

What you get. . .

~ a collection of over 100 mouthwatering recipes to explore on a password protected page

~ a glovebox grocery list™ that we construct together

~ planning sheets and eBooks

~ a private Facebook forum with my undivided attention (I tend deeply.)

~ an MP3 recording of each call

~ additional surprises

My Promise
I guarantee that if you show up for each class, open your mind and heart, and play full out you will have the tools you need to feel more ENERGIZED, INSPIRED, and CONFIDENT in ALL of your culinary adventures. This is not a weight loss program but you WILL learn how to nourish yourself with whole foods. Basically, we create the “conditions” for weight release as we lean into healthier ways to prepare meals. As an added bonus, you will also enjoy some of my Conscious Bites Concepts.

Disclaimer
This culinary expedition will honor a flexitarian approach to nourishment. The principles are universal. My personal diet is filled with fresh, ripe, raw, organic fruits and vegetables, nuts and seeds, and small amounts of animal protein when my body calls for it. No rules, just pure, unbridled intention. Oh, and be prepared to fall in love with greens. And chocolate.

Still on the fence?
Send me a note and we’ll hop on the phone to see if this is a good fit for you.

Clueless in the Kitchen (No More!)

via tele-conference and email

Can’t make the “live” call?
No worries. I send you the recording the very next day.

Our next session begins March 20th
6 scrumptious weeks!

Investment: $397

Enthusiastic Endorsements

For those of you who believed me all the times I said, “I can’t cook” … turns out, I LIED! The culinary adventures continue at Cuddle House. Much smiling. Much experimenting. Much use of the word … YUM!! occurring. All yummy recipes compliments of my awesome culinary nutrition coach, Sue Ann Gleason (a.k.a. She of Much Awesomeness). Having SO much fun with all of this. TONIGHT, Em and I are making Miso Soup … or as I like to call it “Me So Yummy” Soup.

Cris Gladly | Orlando, Florida

What a blessing to have been introduced to you and your brilliance Sue Ann!
I love awakening to an infusion of lovely supportive wisdom from you. I am happy to report the evening wine and morning coffee has not been a part of my life this week and my body absolutely feels leaner. Also, I have started to work out with weights in my basement, slowly and with intention. I am hoping that I can keep this as a regular habit. I can’t wait to add all these healthy food choices to my day. My intention is finally, after 55 years, to appreciate and LOVE the body I live in. Love your brilliant energy and wisdom. Looking forward to our continuing journey together!!

Nancy Medwell | Seattle, Washington

Every month, my daughter and I spend two days in the hospital while she gets infusion treatments for her juvenile arthritis. While it completely sucks to put her through this, it’s a necessary evil. One of the toughest parts of it is staying strong and emotionally stable (without sleep) in order to help her get through it. I am so thankful, Sue Ann, for all that I have learned about listening to and nourishing my body. This time, I brought a cooler with steel cut oats (complete with fruit, walnuts, nut butter and almond milk), snacks and Moroccan quinoa. Instead of being starving and edgy, as is usually the case, I felt nourished, satisfied and much better able to cope with the emotional roller coaster and stress that these treatments have on my daughter. I am eternally grateful.

Dawn Veselka | Orlando, Florida

What I’ve enjoyed the most from your program is the inspiration to try new ways of looking at the food that goes into my body (especially around eating organic) and giving myself permission to NOT have every dinner meal be about meat, potatoes and a vegetable (my family model). I cannot believe that I actually enjoy eating a sweet potato with nothing but some freshly squeezed lime and a sprinkle of cinnamon. Thanks so much, Sue Ann.

Victoria Porter | Bethesda, Maryland