LocalBites Cooking Classes: Bringing Fresh Recipes to Life

This weekend I tried a new online cooking platform—LocalBites—and had so much fun! It's a far cry from the YouTube cooking videos we all seem to be addicted to these days. Since I've never taken a virtual cooking class before, I wasn't quite sure what to expect. I have to say, I was pleasantly surprised by how easy it was to find an interesting class and register. The entire process was seamless and smooth. 

The site has many unique filters to locate classes that perfectly fit your needs, like "For Busy Moms", "Guy or Girl", "College Student", and "Slow Cook". There's a range of special diets to choose from as well as specific regional cuisine. I personally appreciate the "Health Conscious" and "Whole 30" tabs. You can also choose the price range and class size. 

While it was tough to pick a single class because so many looked intriguing, I finally decided on a session for a gorgeous Peach Mascarpone Greek Yogurt Tart. I like that Jenny, the instructor, has a Ph.D. in nutrition and experience with special diets. She reached out a few days before the class to introduce herself and ask if I had any dietary limitations. She went above and beyond by creating a gluten-free adaptation of the recipe when she discovered that my daughter and I can't have wheat. We couldn't be happier! 

On the day of the class, we connected easily via a Google Meet link sent with the LocalBites confirmation email. Jenny is very detailed in her instruction and answered my questions throughout the session. We went step-by-step through the recipe beginning with the tart crust, which uses a mixture of almond flour and almond meal, butter, and egg for the binder. Next was the mascarpone cheese and Greek yogurt filling that was hand whipped with sugar and a touch of pure vanilla extract and bourbon. She gave helpful tips about refrigerating the crust for ten minutes before baking and why you don't want to use an electric mixer for the filling (hint: the fat in the mascarpone will separate). The fresh peaches followed. 

As an experienced cook, I honestly didn't think I would learn anything all that new during the class. I was wrong. Take the peaches. Cutting a peach into slices is pretty straightforward, right? Well, Jenny showed me how to cut the fruit in a very specific way so that each slice was uniform. She also explained about the different types of peaches and which variety was best for the recipe. I've never given much thought to "clingstone" versus "freestone" but the type does make a difference when you are cooking with peaches, rather than just eating the fruit directly. She arranged the peach slices in a stunning spiral on top of the tart. It's downright beautiful. The final dessert looks as if you have spent hours in the kitchen but the recipe itself is simple with a handful of ingredients. 

We wrapped up the class in an hour. Jenny then emailed me the adapted recipe and said to reach out if I had any additional questions. The classes are designed so that you can cook alongside the instructor (an ingredient list is provided beforehand on the site) or simply watch and ask questions. 

There really is a need for these interactive classes as people are searching for new and innovative ways to engage their hobbies and interests. LocalBites offers both in person and virtual sessions, so there's tremendous flexibility. It would be fun to organize an online class with far-flung friends. Gifting a session for the foodie's in your life is another idea. Since LocalBites is a peer-to-peer cooking site, anyone can join or host a class. What's more, the site has generously offered a referral discount for guest and/or host fees for ThriveLiving readers. Use the code CAROLANNEBITES 5% when registering. 

Unclog the liver and dissolve abdominal fat with these tips

With spring upon us, now is an excellent time to cleanup the diet and detox the body. Cleansing the liver should be a top priority. When this organ is working properly, unwanted body fat disappears—especially around the abdominal region. With a few supplements, dietary additions and mild exercise, slimming down and boosting health will kick off the new season on the right foot.

The link between excess fat and a sluggish liver

Almost a third of the American population suffers from fatty liver disease. Obesity, diabetes, accelerated aging and heart disease are all associated with a distressed liver. When the liver—becomes clogged with excess fat and toxins from a poor diet, it begins to store fat within itself— contributing to a continuing downward spiral of inefficiency. Extra pounds then begin to appear around the abdomen. Sugar and refined carbohydrates are the main culprits, although excessive alcohol consumption can play a part in fatty liver disease as well.

Since metabolism is severely affected by a weak liver, other organs become stressed and overactive. The pancreas creates more and more insulin—eventually creating insulin resistant cells and type 2 diabetes. Metabolism slows down and toxins build in the digestive tract, triggering further weight gain and ill health. But there is a simple solution for this slew of maladies.

Change for the better

By revamping the diet, getting off the couch and utilizing a few basic supplements, the liver can be cleared and health renewed. Curbing carbohydrate consumption is the first step. Once the liver has become congested, adiponectin production is compromised. When levels of this hormone are low, insulin resistance sets in. Poor metabolism of carbohydrates follows along with excess body fat. Lowering carbohydrate intake prompts the breakdown of fat in the liver—clearing out the troublesome blockage.

Quality protein, like organic whey, is also important. Since protein unclogs the liver and activates fat burning, it is a vital to the diet. Whey protein in particular contains special peptides that raise glutathione—one of the most potent detoxifiers for the liver. Moderate exercise supports a healthy liver as well. Research has shown that regular exercise encourages glucose metabolism. This in turn improves liver function and assists in healing fatty liver disease.

Several supplements are also helpful. Acetyl-L-carnitine metabolizes fat out of the liver—enabling cells to utilize it as fuel. Pantethine, when used for six months at 600 mg per day, lowers triglycerides and heals a fatty liver. Green tea, quercetin, theanine, curcumin, hawthorn and resveratrol also mitigate this disease. Milk thistle and dandelion are excellent choices too.

Additionally, adequate fiber intake is crucial. As the liver heals and fat is dissolved, toxins are released into the digestive system. Consuming a tablespoon of supplemental fiber three times per day sweeps these poisons out of the body before they are reabsorbed.

Keeping the liver in top shape not only maintains a slim body, but overall well-being is enhanced too. When this hard working organ is clean and efficient, the only loss is excess weight. And the only gain is exceptional health.

Learn more: www.naturalnews.com/038498_belly_fat_liver_cleanse_tips.html

Warm-Up and Beat the Chill With Vata Chai {Paleo, Vegan, Low-Carb}

Autumn. My favorite time of the year. Leaves turning, an invigorating briskness in the air.  I find myself gravitating towards steamy drinks of the most spicy kind. Enter Vegan Vata Chai. This is my standard wake-up drink pretty much every morning now. Trish, a dear friend, can attest to the wonderfully rich aroma that fills these early mornings. Not only is chai a lovely way to start the day, but it is chock full of health benefits. It's the ultimate grounding beverage with a little kick, minus the jitters of coffee. Think delightful without sugared or caffeinated guilt. 

During the times I have spent in India, chai was a staple and each region had their own signature style of the tea. I found my favorite to be leaning heavily towards the sweet spice of cinnamon and cardamom. Unfortunately, all chai in India is made with whole milk and heaps of sugar. After several months of drinking the decadent concoction, I didn't feel the most vibrant or healthy. So the quest for a convincing (and delicious) alternative began.

Vata is the wind element in Ayurveda. It tends to become unbalanced in our fast-paced, rush around lives. This element is quick, light, and cool. When vata becomes aggravated, we become worrisome, scattered, forgetful, and ungrounded. Our vata nature is nurtured into balance by warm, sweet, and earthy flavors.

For this recipe, ginger helps with circulation and warms the system. Ditto for the cloves and cinnamon. The licorice root adds a nice little kick by increasing energy and balancing blood sugar levels. If you have high-blood pressure, skip this herb. I use rooibos tea which has a rich, earthy quality. As an added bonus, rooibos is caffeine free and rich in antioxidants. 

Wishing all an abundant, spicy, and heart-centered autumn!

Vegan Vata Chai

Yield: 8 cups/four generous servings

*As always, organic ingredients are best for flavor, nutrition, and the environment.

I like to make a big pot and have it on a gentle simmer throughout the day. As the ultimate comfort beverage, Vegan Vata Chai keeps me going during these brisk, busy days. 

1 1/2 quarts of filtered water

4 tablespoons loose rooibos tea

2 tablespoons licorice root, shredded or chopped

1 tablespoon cardamom seed

2-inch piece of fresh ginger, peeled and chopped

3 whole star anise 

1 stick of cinnamon

1/2 tablespoon whole cloves

2 cups unsweetened almond, hemp, or coconut milk

Stevia to taste

Simmer rooibos, licorice, cardamon, ginger, anise, cinnamon, and cloves in water for 15-20 minutes. Strain and return tea to pot. Add non-dairy milk of choice plus stevia to sweeten. Share joyfully with friends, family and those you love.

"May you always have walls for the winds, a roof for the rain, tea beside the fire, laughter to cheer you, those you love near you and all your heart might desire." -Irish Blessing

5 magical black superfoods that will enchant you

Stunning on any plate, black foods are an ideal choice during the winter months. Chock full of vitamins, minerals, antioxidants and anthocyanin, these striking superfoods promote health with an interesting twist.

Think squid pasta, forbidden rice, blackberries, ebony sesame and chia seeds.

Both Ayurvedic (Indian) and Chinese medicine hail the benefits of black foods — and now science has too.

Food Fit for an Emperor

In eastern healing philosophies, black foods have long been used to encourage wellness. Black rice was so valued and rare in days past that emperors even declared it ‘forbidden’ to the common people.

Chinese medicine believes that black foods correspond with the water element and nourish the kidneys — helping the body to stay energetic and warm, and the mind harmonious. Black beans, rice and sesame are the traditional foods eaten during cold winter months.

Black Sesame

Black sesame is said to:

• Prevent constipation
• Improve the complexion and inhibit aging
• Normalize blood pressure
• Strengthen memory
• Avert anemia
• Maintain lustrous hair
• Fortify the liver

Black sesame is also revered in Ayurveda. This dark seed is remarkable in fortifying the skeletal system since it’s an extraordinary source of calcium and magnesium.

Additionally, black sesame oil is used to soothe mental distress by boosting serotonin levels and calming the nerves.

Black Beans and Rice

Black beans contain cancer fighting antioxidants and anthocyanin along with butyric acid. Remember that anthocyanin destroys cancer cells and blocks the creation of blood vessels that feed tumors. High in fiber, black beans also help reduce colon cancer risk by as much as 75 percent.

Another food with abundant anthocyanin is black rice. An extract of the rice has been shown to effectively reduce breast cancer cells. It’s rich in vitamins B and E, calcium, magnesium, iron and zinc as well.

Black is the New Green

Green superfoods have been all the rage for years now, and rightly so. But many are discovering a unique and alluring way to add more variety to the diet with black foods. Popular among gourmet trend setters, black foods stand apart from the crowd by adding contrast to a meal.

Squid ink pasta from Spain, locally grown blackberries and South American chia are just a few stylish foods that offer distinctive health benefits.

Squid Ink Pasta

Not well known in America, black pasta is popular in Italy and Spain. These provocative noodles are not only exquisite with their squid ink pigment, but also help to prevent cancer. Bioactive elements in the ink have been found to halt breast cancer and the growth of new tumors.

Blackberries

As one of the most antioxidant-rich foods, blackberries are a sweet addition to any diet. Overflowing in nutrients like vitamins C and K, folic acid, manganese, polyphenols, minerals and fiber — blackberries are an outstanding superfood. Polyphenols found in the berry make you smarter too. By reducing brain cell inflammation, these compounds enhance communication between the neurons, thereby improving memory and information processing.

Chia

Once used by the ancient Aztec’s for stamina in battle, chia seeds are a terrific superfood for modern day warriors. Full of protein and omega-3 fatty acids, chia keeps energy levels up, inflammation and disease down. Omega-3 fats also foster a sharp mind.

Next time you are looking for nourishing inspiration, consider black foods. Offering a profusion of nutrient dense options, these gorgeous edibles will add drama to your plate and enliven the senses. Sexy black foods are hip and healthy — a winning combination for the discriminating palate.

Learn more:
Wake Up World

Photo Credit: FotoosVanRobin

Sources:

www.ecobites.com/forum/31-product-reviews/5253-whats-all-the-fuss-about-black-foods

www.tcm.chinese.cn/en/article/2009-08/24/content_11434

www.chinadecoded.com/2011/01/08/chinese-eating-traditions-on-winter-solstice

www.grocery.com/six-black-foods-found-to-give-tremendous-benefits-to-health

www.suite101.com/article/black-foods

www.thelistlady.hubpages.com/hub/The-Black-Super-Foods

Paleo Coconut Crepes with Seasonal Berries

Berry season has arrived in our neighborhood with a profusion of gorgeous strawberries and dark-as-night blackberries. I wait in anticipation every year for local berries to appear at our market stands. These are the real deal -- bright, sassy and full of flavor. Not those tasteless varieties that have traveled, say, thousands of miles and were most likely picked unripe.

Low in calories yet high in fiber, vitamins and minerals, berries are one of the best foods you can eat in terms of nutritional value. Bursting with phytochemicals and flavonoids, berries help prevent certain forms of cancer, protect eye health and slow the aging process. Many are low-glycemic to boot, adding another sweet benefit. And berries just happen to be a terrific complement for crepes.