October Recipe
Root Veggie Soup with Apple Confit
Questions about Certificate Programs?
Dr. Ed Bauman talks with you on a Conference Call
Oct. 8, Friday, 1:00 PM
(Times are Pacific Time )
Dial-In Number: 1-712-432-3100
Access Code:
611488
Join Dr. Bauman over the phone and get answers to your questions.
Boulder:
Santa Cruz:
Berkeley:
Penngrove:
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Letter from the Editor
If you're like me, the beginning of autumn is a bit of a shock. What happened to summer? Actually, in Northern California, both seasons seem to coexist — one week it's 100 degrees out and the next week it's cold and foggy. Not to worry, our October recipe, Leek and Root Veggie Soup with Apple Onion Confit, can be served hot or chilled.
I chose this soup after attending the first class of Nutrition Essentials for Everyone (NEE). We made the soup and the confit and then ate it, following up with Tossed Green Salad with Chopped Apples and Rosemary Walnuts.
The Root Veggie Soup is a mouth buster — translation: extremely tasty and also quite impressive (maybe it's the word confit). At the same time, it's very simple and easy to make.
As someone new to Bauman College, I had thought of eating healthy in terms of denial — what I couldn't eat. I hate being deprived, so Eating For Health™, although a goal, seemed like a chore. After eating the Root Vegetable Soup, I realized that eating healthy isn't about food denial or deprivation. It is about satisfying sustanance that supports energy and vitality wrapped up in delectable flavors that never get tiring or boring. I am learning that if you eat according the Eating For Health™ model, you are eating scrumptious food, and those old cravings for junk just melt away!
I'm looking forward to getting to know my NEE classmates better as the weeks progress. With their permission, I'll share some of their stories with you next month.
Happy October!
Deborah Brecher
Newsletter Editor
Nutrition Bytes by Neely Quinn
Gluten Free-ked Out
You don't need to be diagnosed with celiac disease (a severe immune response to gluten) to need to take gluten out of your diet. Statistics say that anywhere from 30% to 80% of the American population may have some sensitivity to gluten — in other words, any negative immune response to it. The number of people who have full blown celiac disease has increased by a whopping 400% in the last 50 years. Why? Because, first of all, we are not evolved enough to tolerate gluten well.
Gluten-sensitive people may have been suffering from any of these symptoms before they took gluten out of their diet:
Fatigue
Bloating
Depression and Anxiety
Diarrhea
Migraines or Other Headaches
Weight Gain
Water Retention
Heartburn
Joint Pain
Blood Sugar Imbalances
Eczema
Psoriasis
Thyroid Problems
Multiple Sclerosis
Rheumatoid Arthritis
Irritable Bowel Syndrome
Inflammatory Bowel Disease (Crohn's, Ulceritive Colitis)
Cancer
Autism
Dementia
Osteoporosis
Anemia
Schizophrenia
Read more at Neely Quinn's blog, Revival of the Foodist
Neely Quinn is the Bauman College Boulder Administrator and Instructor. She is a nutrition therapist in private practice at Food As Medicine Holistic Health Counseling.
Eating For Health Cooking Classes
Launch in 2011
Free Demo on Sunday, Jan. 9
Bauman College is proud to announce the launch of a new personal growth program, The Eating 4 Health™ Community Cooking Series. Held one Sunday each month, the 3-1/2 hour cooking class will use Eating 4 Health™-inspired recipes featuring fresh, seasonal, and organic food. The nutritional benefits of the featured foods will be discussed as the class enjoys sampling their creations.
To "kick off" the new Eating 4 Health™ Cooking Classes, you're invited to a free one-hour cooking demo on Sunday, January 9. This introductory demonstration is Winter Cooking, Featuring Dark Leafy Greens.
The first class, held Sunday, January 30 from noon to 3:30 PM is Better Breakfasts and Bars. Even in California, the cold weather will have settled in and pushed everyone indoors. It’s the best time to learn to cook wholesome, warming, and energizing breakfasts and snacks. Join Bauman College's Culinary Arts faculty and learn how to make some of our favorites, such as Homemade Granola with Fresh Almond Milk and easy Fruit & Nut Bars that you can grab & go.
Registration and information on the full year of classes will be on the Bauman College website in a few weeks.
A Taste of Bauman College in January
Bauman College has scheduled this Winter's A Taste of Bauman College evenings.
Penngrove: January 7
Berkeley: January 14
Santa Cruz: January 21
Boulder: January 28
If you are thinking of attending either of the Bauman College certificate programs (Natural Chef or Nutrition Consultant), attending the Taste of Bauman College offers an opportunity to meet Dr. Bauman and the Bauman College faculty and staff. The evening features a nutrition lecture and a culinary arts demonstration, as well as tastings, raffles, and an opportunity to meet and talk with Bauman College graduates.
To reserve your space, please visit baumancollege.org
Graduate News
Maria Balme, 2002 Natural Chef graduate and current Penngrove Culinary Arts Instructor, has opened Sonoma County's first gluten-free bakery.
Bliss Bakery is located at 463 Sebastopol Ave in Santa Rosa’s South A Arts District. Bliss Bakery is open for business Thursday thru Monday from 8am to 3pm. You can contact them at 707.542.6000 or
This e-mail address is being protected from spambots. You need JavaScript enabled to view it
.
More information on gluten-free eating is available at Revival of the Foodist blog (see Nutrition Bytes above) or atthe gluten free lab blog.
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Wellness Resources 
