Ideas on how to: Re-Mineralize

[Guest guest]

Wow - yum - i wish I could take this class.

I have been staring in a three day green smoothie movie

and want to re-mineralize myself. I am other than able to

afford Angstrom minerals (which I understand are one of the

best supplements out there) I am wondering what ideas

people have for getting remineralized on a budget. Sea

veggies sounds yummy. I'll try making something of

them to rebuild my mineral reserves this weekend.

Also wondering how testing PH can indicate levels

of mineralization in the body. Any books that one

might recommend for this purpose. I am doing PH tests

with little paper strips I picked up at my favorite market

in the bay area called THE BERKELEY BOWL> if you are ever

in the area, definitley check them out and call me up.

Maybe we can go for a hike or for a pic-nic.

Peace, chava

 

 

RawSeattle , Chef Sprout

<chef_sprout2001> wrote:

>

> The Sun Kitchen and Living Tree Community Foods

> present

> Live-Food Chef Trainings and Feasts

>

> " Bruce's classes really helped me to develop my own

> style. " – Heather, chef at Chaco Canyon Cafe

>

> November 12: Sushi and Sea Vegetable Class:

> Re-Mineralize with Warm Burdock-Miso Soup, Teriyaki

> Nori Rolls, Mock Salmon Sushi, Sea-Dream Salad, and

> Crunchy Sesame-Sea Candy

>

> Classes meet Saturdays from 4 – 7 PM, cost $45 in

> advance, $50 at the door and include professional

> instruction, printed recipes and a fabulous organic,

> vegan, live-food feast at 6:30 PM. (Feast only costs

> $25); At My Sweet Lord Restaurant, 5521University Way,

> Seattle, WA, 98105. An array of live-food essentials

> will also be available for purchase.

> Please mail payment to The Sun Kitchen, POB 2374

> Vashon, WA 98070.

> Call 877 661 8117 email thesunkitchen@h... for

> questions or to RSVP.

>

> Your instructor, Executive Chef of the Sun Kitchen,

> Bruce Horowitz, has over twenty years food service

> experience and has trained hundreds of people around

> the country, including chefs at many raw restaurants

> to lovingly prepare living cuisine. Space is limited.

> Pre-registration highly recommended.

>

> Also coming up:

>

> November 19: Raw Holiday Smorgasbord: Scrumptious

> quadrouple-Herbed Un-Turkey, Orange-Chipotle Cranberry

> Relish, Savory Southwest Pecan-Pomegranate Cornucopia

> Stuffing, Pine Nut Parsnip Whip, Wild Mushroom

> Miso-Gravy and Perfect Pumpkin Pie with Un-Whipped

> Heamp Cream. (This extensive class costs $55 advance,

> $60 day of, including feast. Feast only @6:30 PM costs

> $30 advance; $35 at the door).

>

>

>

>

>

>

> Mail - PC Magazine Editors' Choice 2005

>

>