Monday, April 1, 2013

Gluten Free Cooking Class with the Dr and the Chef

Gluten–Free Eats with the Doctor & the Chef

One Evening per Month
6:00 – 7:30 p.m.
Instructors:  Lisa Shaver, ND, LAc and Chef Kimi Reid
Dr. Lisa Shaver and Chef Kimi Reid will take you on a naturally gluten–free cooking journey at Charlee’s Kitchen.
Travel through Thailand, Italy, Germany and the Middle East, as they inspire you to have fun in the kitchen, and show you that gluten-free is not as restrictive as you may think. Absorb their culinary expertise and medical knowledge in our gorgeous new teaching kitchen, as you jump in and experience the scrumptious recipes first–hand.
Although gluten-free is often perceived as a trend, it is a personal and professional mission for both Dr. Lisa Shaver and Chef Kimi Reid, and they are leading experts in the field.

Upcoming Classes

April 3, 2013: Festa Italiana
6:00 – 7:30 p.m.

Zucchini noodles with marinara prepared two ways – veggie and chicken sausage
Sauteed greens with caramelized onions, garlic and lemon
Abundanza! Not your boring rice noodles here! Make noodles out of zucchini and top it off with homemade tomato sauce that will knock your socks off. Pair that with some mouth–watering sweet and savory greens that are nothing like the olive green over–cooked spinach your Aunt Edna made you eat.

May 1, 2013: Getting Springy With It
6:00 – 7:30 p.m.

Green Pea and Coconut Bisque
Savory Almond Soda Bread
Spring greens salad with grapefruit vinaigrette
Spring has sprung and this menu is full of fresh flavor to burst on your palate. Green peas will be in the farmers markets and we'll take advantage of that. Learn an ever–so–easy soda bread that you can vary to accommodate any meal (or make it into a quick dessert). Learn to make your own salad dressings you can use everyday – no more reading labels on every jar. Yay!

June 5, 2013: Thai on the Fly
6:00 – 7:30 p.m.

Pad Thai prepared two ways – veggie and shrimp
Green Papaya Salad
Coconut Sticky Rice with Mango
Let's fly to Thailand for our June menu. Everyone's favorite Thai takeout comes to your kitchen. A new twist on salad by shredding green papayas will tickle your taste buds (this was one of Dr Shaver's favorites when she lived in Africa). We've all made lumpy rice by accident – now learn to make sticky rice on purpose. Smooth and delicate – a classic ending to a flavorful meal.

July-TBA: Hot Love in the Summertime
6:00 – 7:30 p.m.

Quinoa and Salmon Burgers
Pickled zucchini
Kale chips
It's summer and glutenfree BBQ's are waiting for you! How about a spin on the ol' burger and liven it up with salmon and quinoa? Learn about fermented foods, and chips that have a satisfying crackle and crunch that are not made of potato.

August - TBA: Mediterranean Mezze Platter
6:00 – 7:30 p.m.

Baba Ganoush
Grape leaves prepared two ways - vegan and Lamb
Fattoush salad
It's August and the heat is here. Delectable choices on any middle eastern dining table include the mezza – pick what you feel like. A staple is roasted eggplant dip (always served with hummus), a salad that goes a step beyond tabouli, and wrapped grape leaves (aka, dolmathes) - impressive on any table! And oh–so–delicious.

September - TBA: Munchable Lunchables
6:00 – 7:30 p.m.

Simple sandwich alternatives
Homemade nut butters and jam
Chocolate–avocado pudding with flax
Is it September already?  Back to school for kids, teachers and as adults, we can take lunches to go as well!  Look beyond two slices of bread, as we explore the versatility of some simple sandwich alternatives (rice paper rolls, brown rice wraps, etc.)  We will discuss simple fillings and teach you to make your own nut butters and jams. Avocado in a dessert?  You will say OMG after tasting this delectable and creamy pudding.

The Doctor & the Chef

Chef Kimi Reid blends years of culinary training and experience with a passion for nutritional awareness.  Before arriving in Portland, Chef Kimi spent many years cooking everywhere from fly–fishing lodges in Chile, private yachts in Italy, cafes in Australia, and Michelin five–star restaurants worldwide. Here in Portland, she offers nutritionally–customized personal chef services, menu consulting, as well as providing “naturally gluten-free” weekly recipe plans at  She is gluten–free herself and loves working closely with naturopathic physicians to ensure that her clients are eating well, and/or learning to cook for themselves. Chef Kimi is very excited to be sharing the fun secrets of a gluten–free way of life here at Charlee’s Kitchen!

Dr. Lisa Shaver is a primary care physician at Everyday Wellness Clinic in downtown Portland whose practice focuses on chronic lifestyle diseases such as digestive disorders, IBS, celiac disease, non–celiac gluten sensitivity, SIBO (small intestinal bacterial disorder), intestinal yeast overgrowth, parasites, etc. Dr Shaver is trained in functional gastroenterology, endocrinology, neurotransmitter balancing, blood chemistry and neurology. She has been gluten–zero for six years. Dr Shaver volunteers as the branch manager for the Gluten Intolerance Group of Portland, a gluten–free support group which meets monthly. Dr Shaver loves to cook, and uses an emphasis on food and nutrition as her primary method of treating patients. She is also a licensed acupuncturist and incorporates Eastern medicine philosophies into treatment plans which are individualized for each patient.

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