classes that have already taken place 2011

Beans and Whole Grains for Autumn! **class size is limited; register TODAY!!

Saturday, October 22 . 9:30am-12 noon . Cheyenne, WY 

For all of you who want to learn how to soak beans and whole grains so that they are easily digested and their nutrients are available to the body: this one’s for you! AND for all of you who want to learn some new dishes for Autumn: this one’s for you! Learn the technique and then some new recipes that celebrate the Season! $55 per person in advance . $65 per person at the door . REGISTER HERE


LIVER: Love It and Eat It!

Saturday, October 29 . 9:30am-12 noon . Ft. Collins, CO

We all know that liver is the king of nutrient-dense foods, yet most of us don’t eat it because we don’t know how to prepare it. Come to this class–we will work with beef, chicken and pork liver. Grass-fed and pastured, of course! $55 in advance . $65 at the door . REGISTER HERE


Wise Traditions 2011, Dallas, Texas : Mythbusters!

Not only am I coordinating the meals and the kitchen for the conference, I am also teaching all day on Monday! Don’t forget to sign up for the extra day…stay through Monday for the traditional foods cooking track! You will be glad you did! :))

Monday, November 14 . All-day cooking track: The Dynamic Duo Kick Nutrient-Density up a Notch: Liver Pate’ and Enzyme-Rich Sauces

Morning session . 9:30am-12 noon

Liver Pate Saves the Day! 
So you’ve been wondering how to include liver in your diet. You KNOW it’s a Super Food, but you just haven’t gotten around to making it. Pate is a great place to start. You’ll eat it like ice cream off a spoon! Honest! You will learn how to create nutrient-dense nirvana in your own kitchen! Liver pate combines the most nutrient-dense traditional food with the most nutrient-dense fat available. When you put pastured liver and grass-fed butter or cream together in a pate, you have achieved nutrient-dense nirvana! Experience it for yourself! We will work with chicken and calves liver. Learn preparation techniques and easy recipes.

Afternoon session . 1:30pm-4pm

Enzyme-Rich Sauces! The Secret Ingredient to Satiety…

Kick your nutrient-density up a notch by adding flavor-full, enzyme-rich sauces to your cooking repertoire! Sauces help you get the most from that grass-fed meat and poultry, acting synergistically to make those nutrients more available to your body. You will never feel as deeply nourished as you will when you start serving and eating sauces!

For more information about Wise Traditions 2011 and to register, see http://www.westonaprice.org/2011-conference/2011-conference

Teaching in Boston/Groton the weekend of November 18-20

MC at Groton Wellness, March 2011

Hey folks, I have been invited back to teach at Groton Wellness, in Groton, MA–about 40 miles nw of Beantown (Boston). Visit the conference website at  http://www.cookingforwell-being.com/Conference.html for more information including the schedule and to register. The EARLY BIRD RATE ends October 15! REGISTER NOW!

September 2011

Greens! GLORIOUS Greens! And Squash…! **GREENS–with a new seasonal twist: SQUASH!

Wednesday, September 14 . 7:00pm-9:30pm . Capitol Hill, DC

‘Tis the season for GREENS and SQUASH! Greens are plentiful at Farmers Markets these days! All sorts of kale and chard, beet greens…and lots of beautiful, bright orange squash. Learn an easy way to determine how to cook any deep leafy green you encounter…and some easy tricks with squash! $55 per person in advance . $65 at the door . REGISTERHERE

Nourishing Healthy Children: A Weekend of Traditional Cooking to Help Kids Thrive!

Friday, September 16-Sunday, September 18 . EAT! Studio, Charlottesville, VA. REGISTER HERE

School’s On! A Week of Healthy Breakfasts!! 

Wednesday, September 21 . 7:00pm-9:30pm . Capitol Hill, DC

There is more and more evidence that what a child (or you for that matter!) eats is directly related to his or her ability to focus and brain function. Start the day with a delicious, nutritious breakfast! Learn some creative ideas and delicious new recipes that are good for EVERY body! (Note: this class is appropriate for GF/CF.) $55 per person in advance . $65 at the door . REGISTER HERE 

Beans and Grains for Autumn! **a new take on an oldie but goodie!**

Thursday, September 22 . 7:00pm-9:30pm . Capitol Hill DC

For all of you who want to learn how to soak beans and whole grains so that they are easily digested and their nutrients are available to the body: this one’s for you! AND for all of you who want to learn some new dishes for Autumn: this one’s for you! Learn the technique and then some new recipes that celebrate the Season! $55 per person in advance . $65 per person at the door . REGISTER HERE

Enzyme-Rich Sauces! Deeeeelicious and Satisfying…

Sunday, September 11 . 9:15am-11:30am . Great Falls, VA

Kick your nutrient-density up a notch by adding flavor-full, enzyme-rich sauces to your cooking repertoire! Sauces help you get the most from that grass-fed meat and poultry, acting synergistically to make those nutrients bio-available. You will never feel as deeply nourished as you will when you start serving and eating sauces! $55 in advance . $65 at the door . REGISTER HERE

Farmer’s Market Ferments!! **cancelled due to hurricane**

Sunday, August 28 . 11am-1pm . Silver Spring, MD

We’ll meet at the Takoma Park Farmer’s market at 10am to shop the market, and then we will drive to a nearby location to make our ferments, starting at 11am. Learn the techniques to make salsa, pickles, chutneys and more from whatever is abundant at market! Note: we meet at 10am at the market, and class begins at 11am! Jars and fermentation materials will be provided (you provide the ingredients) 

Family-Friendly Ferments!

Monday, August 1 . 7:00pm-9:30pm .Oakland Steiner School, Rochester Hills, MI

One of the biggest challenges we have today is getting enough LIVE ENZYMES and GOOD BACTERIA in our diets. Lacto-fermentation and culturing are age-old, traditional yet timeless ways to incorporate these foods and beverages into your life. Learn how to make your own delicious, full of the “GUT GOOD GUYS” ferments that will help your digestion and boost your immune system! REGISTER HERE

Ferments! GAPS (TM) Style

Saturday, June 25 . 9:30am-12 noon . Rockville, Maryland

Yes, I have been dubbed the “Lacto-fermentation Queen”. And I have been teaching ferment classes all over for years now. This is a *new* class, based on the fermentation techniques found in the Gut and Psychology Syndrome (GAPS diet). Ferments are one of what I call the “pillars” of the GAPS diet–absolutely fundamental. One needs to know how to ferment and have plenty of ferments on hand. Come and learn “crock fermentation”, which is different than the “jar fermentation” I have been teaching. We will ferment vegetables and beverages, including GAPS kvass and different kefirs. $55 in advance . $65 at the door . REGISTER HERE–This class is SOLD OUT!

Please note: GAPS™ and Gut and Psychology Syndrome™ are the trademark and copyright of Dr. Natasha Campbell-McBride.  The right of Dr. Natasha Campbell-McBride to be identified as the author of this work has been asserted by her in accordance with the Copyright, Patent and Designs Act 1988.


Nutrient-dense Organ Meats: The Heart and Kidneys class!

Saturday, June 4 . 9:30am-12 noon . Rockville, MD

Journey into the world of organ meats with the rest of us. Organs are the most nutrient-dense of all meats, and in this class, we will work with hearts and kidneys, beef, chicken and lamb. Delicious! Nutritious! and like Liver, just a little goes a long way in terms of added nutrition. Of course the organs we will work with come from pastured animals. Learn some easy ways to incorporate organ meats into your menus.  Join us! $60 in advance . $70 at the door. REGISTER HERE 

The Dairy Class: Making Ghee, Cultured Butter, Yogurt, and Kefir

Appropriate for those on the GAPS(TM) Diet

Saturday, June 11 . 9:30am-12n00n . Rockville, Maryland

Always wanted to make ghee? How about cultured butter?  Yogurt or kefir? These are delicious, nutrient-dense traditional foods that will benefit every diet. For those of you who are on the GAPS ™ Diet or are thinking of beginning the diet, this class will take all the guesswork out of how to make these foods as well as when to introduce them.  $55 in advance . $65 at the door . REGISTER HERE

LIVER: Love It and Eat It!

Saturday, April 30 . 9:30am-12 noon . Cabin John, Maryland

We all know that liver is the king of nutrient-dense foods, yet most of us don’t eat it because we don’t know how to prepare it. Come to this class–we will work with and taste beef and chicken liver. Grass-fed and pastured, of course!

$60 in advance . $70 at the door . REGISTER HERE

Healthy Snacks, GAPS(TM ) Inspired

for those on the GAPS(TM) -diet, those who are Gluten-Free, or those who simply want to try new, nutritious, delicious foods that are grain free!

Saturday, April 16 . 9:30am-12n00n . Falls Church, VA

This class is based on the principles of the Full GAPS diet by Dr. Natasha Campbell-McBride. We will use nut flour, honey, eggs  and more to create delicious and delightful snacks for those currently on the full GAPS diet, and for anyone who is not eating grains or gluten for any reason. $55 in advance . $65 at the door . REGISTER HERE

Family-Friendly Ferments

Saturday, April 9 . 9:30am-12 noon . Elkridge, MD

One of the biggest challenges we have today is getting enough LIVE ENZYMES and GOOD BACTERIA in our diets. Lacto-fermentation and culturing are age-old, traditional yet timeless ways to incorporate these foods and beverages into your life. Learn how to make your own delicious, full of the “GUT GOOD GUYS” lactobacilli  apple butter, pickles, mayonnaise…and make the KETCHUP!  $55 in advance . $65 at the door . REGISTER HERE

EAT your Probiotics! Lacto-fermentation Techniques–THIS CLASS HAS BEEN CANCELLED**

Saturday, March 26 . 9:30am-12 noon . Takoma Park, MD

One of the biggest challenges we have today is getting enough LIVE ENZYMES and GOOD BACTERIA in our diets. Lacto-fermentation and culturing are age-old, traditional yet timeless ways to incorporate these foods and beverages into your life. Learn how to make your own delicious, full of the “GUT GOOD GUYS” lactobacilli  sauerkraut, apple butter, apricot butter…and make the KETCHUP!  $55 in advance . $65 at the door . REGISTER HERE

Nourishing Healthy Children: REAL Food for Super Kids

Wednesday, March 9 . 7:30pm . Acorn Hill Waldorf Kindergarten and Nursery, Silver Spring, MD

CONFUSED BY FOOD? Transfats, low-fat, no-fat, saturated fats. Animal protein, vegetable protein, what kind of protein? How much? Probiotics, pre-biotics. Dairy or not dairy? What about grains? OYYYYYYYYY. No wonder dinner is a stressor! Learn what constitutes REAL food, as well as which foods to feed your child so that he or she may thrive. The answers may surprise you! $8 at the door to Acorn Hill

Ferments and Marinades for that Easter and Passover Lamb!

Saturday, March 19 . 12 noon-2pm . Fields of Athenry . Purcellville, VA

Join me at Fields of Athenry farm for my first time teaching there! I will teach the art of lacto-fermentation and the secret to marinating that delicious Spring lamb. We will make and taste mint and raisin chutneys-Bring your coolers, the farm store will be open for all grass-fed lamb, beef, pork, pastured chicken, homemade beef and chicken stock! $55 per person in advance . $65 at the door . REGISTER HERE

Just confirmed!

Traveling to teach in Boston, MA area weekend of March 4-6, 2011

Nourishing Healthy Children: REAL Food for Super Kids!

Friday night . March 4 .  7:00pm-9pm

Confused by food? Wondering what to feed your child so that he or she may thrive? Is your child always tired, or always wired? Does he or she have attention issues? Focusing issues? Learn which foods are best for thriving children and how to cook them. $20 per person . TO REGISTER, ceciliastone at gmail dot com.

Nourishing, Traditional food cooking classes Saturday and Sunday. Classes are $55 each or 2 for $95 in advance. TO REGISTER for any of the following four classes, cecliastone at gmail dot com.

EAT Your Probiotics! Lacto-fermentation Techniques for Fermenting Veggies & Fruits Your Family will LOVE! Even Ketchup!

Saturday, March 5 . 9:30am-12 noon . Dover, MA

One of the biggest challenges we have today is getting enough LIVE ENZYMES and GOOD BACTERIA in our diets. Lacto-fermentation and culturing are age-old, traditional yet timeless ways to incorporate these foods and beverages into your life. Learn how to make your own delicious, full of the “GUT GOOD GUYS” lactobacilli pickles, sauerkraut, salsa, apple butter…and make the KETCHUP!

Digestible & Delicious: Soaking and Sprouting Beans & Whole Grains

Saturday, March 5 . 1:00pm-3:30pm . Dover, MA
Beans, legumes, and grains are chock full of vitamins and protein your body needs. Leave those canned beans behind for the nutrition of beans prepared in your own kitchen…and learn how to prepare all those whole grains so that the minerals and enzymes are not lost! Unless you properly prepare beans and grains by soaking, phytic acid will prevent the absorption of important minerals, enzyme inhibitiors will block your enzymes, and large protein and carbohydrate molecules will not be broken down…leading to gastric distress, bloating, and (pardon me), flatulence! (BTW, flatulence is NOT normal. It means your digestive system is having a hard time breaking down your food.) Failing to soak may also lead to bone loss. EEEK! Got osteoporosis? Soak your beans and grains! Got flatulence? Soak your beans and grains! Got IBS or digestive disorders? Soak your beans and grains!

Making Nutrient-Dense Stock: Beef and Chicken

Sunday, March 6 . 9:30am-12 noon. Dover, MA

Stock is one of the original SUPER FOODS. It is nurturing, nourishing, grounding, comforting, and nutrient-dense. All moms and dads,  (and everyone, yes, YOU!) need to know about this wonderful food. It is the foundation of good soup, stew, vegetables, and grains. It helps to heal the gut, is a great “first food” for infants, and is HIGH CALCIUM for growing children, menopausal women, and just about anyone who is alive.Learn how to make stock the way your grandmother (or great-grandmother) did! People who ate soups made with homemade bone broth grew strong, healthy children and stayed well themselves. Nutrient-dense stock is chock full of easily absorbed minerals every body needs, not the least of which is CALCIUM, and helps one to efficiently utilize protein. It has been indicated in helping to heal rheumatoid arthritis, gastritis, colitis, Crohn’s disease, allergies, and other digestive and bone disorders. In this class, learn the bones to use, where to get them, how long to cook them, cover on or off, and THE SECRET OF GELATIN!!

Tenderize that Grass-fed Meat & Poultry: Marinades AND Nutritious, Delicious Salad Dressings from Scratch

Sunday, March 6 . 1:00pm-3:30pm . Dover, MA

So you’ve made the switch from grain-feed, conventional meat and poultry to grass-fed meat and poultry. Good for you and your family! Learn how to make that grass-fed meat tender and delicious. All meat and poultry should be marinated before cooking for ease of digestion. Learn the secret of marinades…what they are, how they work, how to make them, and optimal marinating times! Another easy process to revolutionize your cooking, eating, and nutritional repertoire! And if you eat salad, learn how to make your own salad dressings from scratch. Nearly every dressing in the store is made from unhealthy oils. We’ll talk about which oils are the healthiest for you, and how to make a multitude of delicious dressings from a simple formula.

February 2011

Bumper Crop? Timeless Technique Preserves Your Bounty!

Saturday, February 26 . 1pm-2:15pm . Eco Savvy Gardening Symposium: Growing and Eating Your Own Food

Too many crops? Don’t “can” them, culture them! Canning kills precious enzymes that everybody needs to be well, while lacto-fermentation adds them. Lacto-fermentation is an age-old technique to preserve food that adds precious enzymes and increases vitamin content, including Vitamin C. This technique also produces “gut good guys,” or lactobacilli, that are necessary for efficient digestion and overall health. Anyone can do it: lacto-fermentation is easy, fast, cheap, and packed with nutritional benefits. A true “value-added” process! REGISTER HERE

**new class!**

Basic Breads and Muffins: Based on the GAPS Diet

Saturday, February 19 . 9:30am-12 noon . Alexandria, VA

Want to heal your gut? The GAPS diet by Dr. Natasha Campbell-McBride is essential to doing so. This class is based on the principles of the GAPS diet and will teach you the basic breads and muffins of the diet. We will cover soaking nuts, fermenting nuts and nut flour, as well as some recipes without eggs for those allergic. $55 in advance . $65 at the door . REGISTER HERE

Super Gluten-Free Grains!

Saturday, January 22 .  9:30am-12 noon . Takoma Park, MD

GLUTEN-FREE? or simply want more variety in your diet? Learn how to prepare SUPER GRAINS amaranth, millet and quinoa, and buckwheat. All gluten-free, all high in protein, all easy to digest WHEN PREPARED CORRECTLY. They will add whole grain goodness to your diet without the digestive distress of gluten… I recommend them for every family! $55 in advance . $65 at the door . REGISTER HERE

For GFOH Members, REGISTER HERE

**new class!**

Taking the Mystery out of Coconut Flour: Bakeries and Snacks

Saturday, January 29 . 9:30am-12 noon . Fairfax, VA

This is a class designed by request. Learn how to use coconut flour, a delicious, nutritious flour for baked goods, snacks and treats! Coconut flour is also gluten-free and is a great addition to any menu, but especially those who are following a grain-free and gluten-free diet. This is a great class with new ideas for children’s breakfasts, lunches and snacks! $55 in advance . $65 at the door . REGISTER HERE

Taking the Mystery out of Marinades… for Tender Grass-fed Meat and Poultry!

Saturday, February 12 . 9:30am-12 noon . Alexandria, VA

So you’ve made the switch from grain-feed, conventional meat and poultry to grass-fed meat and poultry. Good for you and your family! Learn how to make that grass-fed meat tender and delicious. All meat and poultry should be marinated before cooking for ease of digestion. Learn the secret of marinades…what they are, how they work, how to make them, and optimal marinating times! Another easy process to revolutionize your cooking, eating, and nutritional repertoire! $55 in advance . $65 at the door . REGISTER HERE

2 responses to “classes that have already taken place 2011

  1. Loryne Joyce Bowen

    I am interested in any GAPS food preparation classes for my 7 year old grandson. Thank you. Loryne Joyce Bowen 202-832-1029

    • Hi Loryne, I am teaching a GAPS cooking weekend in Groton, MA this weekend. Stay tuned…if you subscribe to my newsletter, you’ll know when the next classes are. I am looking into teaching GAPS in the DC metro area later this year or early 2013. I look forward to cooking with you soon! be well, Monica

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