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May 4th Beginners Class - Open House
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May 4th @ 6:00 pm 5803 Skylane Blvd A-1 Windsor CA 95492
Beginners Cooking Class - Open House
Introduction Class for Beginners
This class teaches all of the basics of the
Saladmaster cooking system.
You will learn the proper methods to use for cooking grains,
legumes, meats, eggs, fruits & vegetables.
please RSVP
RSVP - Please Spread the word about our classes and bring
a new friend to class. |
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Foodture: Cooking for a Healthy Future
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Mothers Day Special
Invest in ONE A Item & Receive
(1) “B” pick FREE
+ (2) “C” picks FREE
A Items:
3 Qt. Sauce Pan w/Cover $810
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4 Qt. Roaster w/Cover $870
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5 Qt. Roaster w/Cover $910
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7 Qt. Roaster w/cover $1,015
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9” Small Skillet w/Cover $710
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11” Large Skillet w/Cover $995
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Electric Skillet w/Cover $995
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10 Qt Roaster w/Cover $1120
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6 Qt Culinary Basket $ 765
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Electric Skillet (110V/220V/240V) $995
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Braiser Pan (9 Qt ) $1,060
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“Mini” Electric Skillet (10”) $895
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5 Qt Roaster w/Cover $910
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MP5 - Rice Cooker $925
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4 Qt. Roaster $870
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Wok w/Cover (7 Qt.) $995
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12” Gourmet Skillet $595
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10 Qt Roaster $1115
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6 Qrt Culinary Basket (fits 10&7 Qt) $765
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(1) “B” pick FREE
B Items:
8” Gourmet Skillet $360
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Deep Dish Griddle (Pizza Pan) $360
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10” Gourmet Skillet $395
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Two Burner Griddle $485
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11” Griddle $355
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3 pc Bowl Set $280
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6 pc Bake ware Set $375
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SS Kitchen Tool Set $290
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2.5 Qrt Culinary Basket (fits 3 Qt) $460
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Flatbread Pan $300
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Saladmaster Machine $460
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“Mini” Wok (5 qrt) $655
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8 Pc. Knives $475
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Tea Kettle $490
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(2) “C” pick FREE
C Items:
12” Gourmet Lid (EOC lid) $275
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MPI (rice cooker insert) $145
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10” Gourmet Lid (7qrt / 11” lid) $240
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5 Qt Designer Bowl $150
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8” Gourmet Lid (3qrt / 9” lid) $175
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11” Utility Rack $70
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Oval Bake Dish $210
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Egg Cups (6 pc) $70
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Bake and Roast Pan $200
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SS Cookie Sheet (single ply) $70
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Pudding Pan $170
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Versa locÔ handle (short or long*) $25
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Saladmaster Shears $160
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Saladmaster Turner $30
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Stainless Tumbler $ 40
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Surface master cleaner (glo) $11
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 707 972-2257 |
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Tea Kettle SALE for Mothers Day
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$ 490.00 SALE Price $275.00
707 972-2257
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Strawberries and Raw Chocolate Mousse
Yields 4 desserts
For the Mousse
3 organic bananas (not too ripe but not green)
5 tbsp raw chocolate powder- cacao powder
1/2 large or 1 whole small avocado
tbsp coconut water (for consistency if required, may substitute filtered water)
1/4 tsp vanilla
2-5 drops liquid stevia( or powdered- depends on how ripe bananas are but don’t over do-
Method
Place all ingredients in a good blender and blend on low and gradually build speed to mix into a nice creamy pudding consistency. Scrape down sides of blender to incorporate all ingredients. Add coconut water if needed so as to incorporate all. Slightly riper bananas are easily combined vs under ripe that will require additional liquid and may produce a stiffer mixture. Be aware that a powerful blender will warm this mixture if you have to blend it a lot to combine thus it may require refrigerating for your preference.
For the Cashew Cream
1 cup raw cashews
1/2 cup + 2 tbsp filtered (alkaline) water (add the +2 tbsp only if needed)
5 drops liquid stevia (or to taste but don’t over do this)
Method
Place all ingredients in powerful blender or food process and blend until fine and creamy scraping down sides to combine well. This mixture may be spooned on the berries or drizzled from a squeeze bottle.
For the Berries
1 pint of fresh strawberries, washed and sliced
5 stevia leaves minced
liquid stevia drops (only if berries require a wee bit of sweetening)
Method
Combine above ingredients and let stand for 10 minutes.
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Cream Cheese Stuffed Strawberries with Walnuts & Balsamic Glaze
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2-3 16 oz packages of strawberries
1- 8 oz package vegan cream cheese or regular, softened to room temperature*
½ bag of baby spinach
¼ cup balsamic glaze
⅓ cup chopped walnuts or pecans
Instructions
Wash the strawberries and cut the green tops off. Take a small pairing knife and carefully cut the center out of each strawberry. If you want the strawberries to stand up on a plate you will also need to cut a small slice off the bottom of them.
Place the softened cream cheese into a plastic piping bag fitted with a #10 size tip. Place one small spinach leaf in the strawberry and then pipe a small amount of cheese in. Repeat until all strawberries are filled with 1 leaf of spinach and cheese. Then sprinkle strawberries with the chopped nuts and drizzle with balsamic glaze.
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Gluten Free Pancakes with Berries
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Gluten Free Pancake mix
6 cups sorgum flour- (or cornmeal)
3 cups tapioca flour
1 cup ground flax
3 T.Baking powder
1 T. Sea salt
How to make pancakes
1 cup mix
½ cup soy milk or nut milk
½ tsp Cinnamon – optional
Mix well and time to cook pancakes
How to Cook Pancakes!
Preheat Skillet or griddle on medium heat- drop some water on skillet to insure its hot – water should bead. Use a little spray oil or butter. Put pancake batter on skillet and cook until golden, flip and repeat.
Serve with Mixed Fresh Organic berries and Pure maple syrup.
Oil Free Pancakes: Preheat skillet to medium on large element of stove or preheat the electric skillet to 375F. Do the water test. Pour pancake batter onto the preheated pan, and then flip when the top has bubbles evenly across it. You may leave the oil out of the recipe as well. If pancake sticks and burns, lower the heat. If the pancake sticks and seems to take too long, raise the heat. Once you’ve found the ‘correct’ setting, it’s simple for next time!
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Yield: up to 8 servings
1/2 cup each of raw almonds, pecans, Brazil nuts for a total of 1 1/2 cups of raw nuts
6 soft dried dates
1/2 tsp ground cinnamon
1 tsp fresh lemon juice
1/2 cup cashews, soaked 10-20 mins
1/2 cup filtered water
1/2 tsp pure vanilla
2 tsp maple syrup
3/4 c fresh raspberries per person, gently crushed
Method
For the crumble: yield 1 1/2 cups crumble
Place the almonds, pecans, Brazil nuts in food processor and process until finely ground. Add dates and cinnamon and process until dates are thoroughly mixed in. Set aside. This crumble keeps well if chilled.
For the Vanilla Sauce
Place cashews, water, lemon juice, vanilla & maple syrup in blender and blend until creamy and very smooth. Pour into creamer for serving. This cream keeps for up 2 days if chilled.
To serve
Crush the berries right before serving and spoon into individual dishes, top with two tablespoons or more of the crumble mixture, garnish with a couple fresh whole berries and drizzle with vanilla sauce. Enjoy!
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Vanilla Bean Young Coconut Yogurt with Berries
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Yield: approve 1 1/2 cups to 2 cups depending on the yield from the coconuts
2 young coconuts
1/2 scraped vanilla bean pod or 1/2 tsp ground vanilla
1 tsp coconut nectar
3-6 drops stevia, as you may
juice of 1/2 lemon
Method
• Open both coconuts, pour off the water and set aside.
• Scoop the coconut flesh into a small colander, rinse and place in a high-speed blender being careful to inspect for bits of hard shell.
• Add 1/2 of the coconut water to the blender.
• Place remaining ingredients in blender and then blend on very low-speed, and very gradually increasing the speed so as to not toss the mixture high up in the blender. This will result in a creamy mixture free from coconut bits as you pour out of the blender. If it does splash up do your best to scrape it back down with a spatula into the mixture so it can all be creamed nicely. Adjust thickness with additional coconut water if needed. It should be pourable but not runny.
• Pour into serving dishes and top with fresh picked berries.
Notes: – this mixture will set up if chilled as the healthy fats will harden. It’s yummy this way too.
- if the coconut meat is very thick it may require extra of the coconut water. If it is very thin use less than 1/2 of the water. Drink the remaining water if you like, it’s sooo deelish!
-this is also delicious on your chia porridge or with any granola or other fruit you may have. This makes a lovely breakky but equally wonderful dessert!
Top 10 Health Benefits of Coconuts
- Supports immune system health: it is anti-viral, anti-bacterial, anti-fungal, and anti-parasite
- Provides a natural source of quick energy and enhances physical and athletic performance
- Improves digestion and absorption of nutrients, vitamins, and minerals
- Improves insulin secretion and symptoms associated with diabetes
- Helps protect the body from cancers due to insulin reduction, removal of free radicals that cause premature aging and degenerative disease
- Reduces risk of heart health and improves good cholesterol (HDL)
- Restores and supports thyroid function
- Helps protect against kidney disease and bladder infection
- Promotes weight loss
- Helps keep hair and skin healthy and youthful looking, prevents wrinkles, sagging skin, age spots, and provides sun protection
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HOST IN MAY or JUNE & Get
The SMOKELESS Broiler Grill!
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Requires ONE Qualified Dinner with 3 couples - or 6- 8 Working Singles
Smokeless Broiler $785
Hostess Pays Participation Fee of $75.00
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