Tag Archives: beans and legumes

An ode to beans + In the kitchen: Bean cookery

This week, we go gaga over desserts in tomorrow’s “Dessert Mayhem 1.0″ baking class and we turn Japanese in Saturday’s “A taste of Japan” cooking class. Stay tuned for March and April classes!

It’s no secret that I love love love beans. I think I’ve reached the point where a freshly simmered pot of beans — just the first round of cooking in water, salt, and nothing else — gets me more excited than freshly baked apple pie (!) or freshly pressed green juice (!!). Yes I can’t believe I just confessed that. Does that make me weird? I wouldn’t have gotten into the business of vegetables if I wasn’t a little weird, anyway. Better weird than blah.

Moving forward…

Chickpeas and green beans in spicy coconut milk from ye olde Mercato Centrale days

Why all the excitement over beans? Are beans really that amazing? YES, and I can’t harp about it enough! These guys are a super inexpensive, nutrient-dense plant-based food. They come in a rainbow of colors — white, yellow, red, green, black — and sizes. By weight, beans contain more protein than eggs and most meat. And unlike meat, they don’t fill you with cholesterol, saturated fat, or toxic nitrogen byproducts (hello, tuna hotdog). So take note, meat eaters: veg-heads aren’t wilting flowers. We get our plant-strong protein from the beanery.

Bakers from "Dessert mayhem: Let them eat cupcakes" class enjoying a lunch of BGB (beans, greens, and brown rice): white beans sautéed in garlic, onion, tomatoes, and cilantro. Yummm!

Here are some of the ways a bean does a body good:

  1. Contains diosgenin, a phytochemical which can inhibit cancer cell growth
  2. Protects against heart disease by reducing serum cholesterol levels
  3. Contains fiber — great for the pooper, greater for lowering cholesterol
  4. Amazing source of calcium, potassium, iron, zinc, B vitamins
  5. Perfect carbohydrate for people with diabetes, insulin resistance, or hypoglycemia
  6. Strengthens the kidneys and adrenal glands (according to Ayurveda)

Can meat do that?

Ladies from last Sunday's "Juice up, smoothie down" workshop enjoying my signature lemony white bean hummus with crudités

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February cooking classes

Continue making 2012 the year of tastefully taking care of health. Get schooled in more vegetable cookery this February. Also: Makati, I’m coming your way this month with a green juice and smoothie workshop. Watch out!

Learn how to make classy appetizers in Much ado about hors d’oeuvres (4th, Sat).

Get smokin’ hot and tasty with Barbecue potluck power (8th, Wed).

Master 5 sauces, apply them to a million different dishes in Awesome sauces (11th, Sat).

Make beans and legumes a major part of a healthy diet in Bean cookery (18th, Sat). This class is especially good for the bean newbies out there. High in protein, fiber, and minerals, low in fat and cholesterol-free, there’s no excuse to not include them in your whole foods (plant-based) diet. Get rid of the meat, add in the beans, prevent heart disease, diabetes, and obesity easily.

More dessert love all around in Dessert mayhem 1.0 (22nd, Wed).

Last but not the least, Japan cuisine gets a veg-treatment in A taste of Japan (25th, Sat).

By the way, Makati, I’ll be hosting a green juice and smoothie workshop in your neck of the woods in February as well. Watch out!

Sign up!

General information on cooking classes here.

Cancellation policy on cooking classes here.

Photos on past cooking classes here.

(click on the image to enlarge).

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