Workshop: Traditional Cooking 101
Nov 13th, 2009 by Sri Lalita
Traditional Cooking 101: Bone Broth and Jook
Nutritive bone broth is the foundation of cooking. It is the basis for simple, low-budget, health-conscious meals and complex, gourmet cuisine alike. In this workshop, we will discuss the benefits of bone broth and its uses.
Jook, or rice porridge, is an easy and adaptable recipe that can be eaten for breakfast, lunch or dinner. The addition of herbs can make jook a medicinal meal. Made with or without homemade broth, jook is a delicious way to boost the health.
Participants will learn simple principles to ensure that the maximum nutrients are reaped from ingredients. Recipes will be given; variations and herbal additions will be discussed.
Lesson:
Why broth? Why jook? A brief lecture will give a basic description of the place of broths and jooks in traditional healing. The discussion will include information about ingredients and their properties.
Demonstration:
How to Make Broth: Kombu/Bone Broth
How to Make Jook: Nutritive Jook with Chinese Herbs
Menu:
Seasoned Autumn Mushrooms and Greens
served over Nutritive Jook with Chinese Herbs
with a side of Chestnut & Apricot Kernel Soup with Lotus and Cress
Cost: $25.00 (plus splitting the cost for ingredients which are minimal for this kind of menu)
Location: Napa, CA
Date: Monday, November 16th
Time: 6:30pm-8:30pm
This class is offered in association with Blossom Chiropractic Studio. Space is limited. Reserve your space by using the contact page.
Thank you Sri Lalita! This workshop was such an eye opener for all of us. Learning how to get nutrition from food, in a holistic/vitalistic way rather than a mechanistic way, is so profound. The entire experience became harmonizing. The warmth of the kitchen, the people, the beauty of the herbs and ingredients,….they all were a beautiful introduction to a lovely meal. Looking forward to practicing the techniques and to sharing this wisdom with more clients through another future class!
jook! that is all I would eat for breakfast back in sf. with pork liver! Let me know if you have an online course for this class in the future.