Cooking for Wellness

Cooking News

March 2019 - June 2019

Good Day to everyone in our ever-growing Saladmaster family. It’s a wonderful day to be eating out of the best cookware in the World!!

 

Saladmaster has always been on the cutting edge of Technology – the Vapo-Valve temperature control – Removable Handles – Even Heating – Stack Cooking and 1st generation 316l Stainless Steel with Titanium, as well as much more. Companies are always trying to copy Saladmaster. At Cooking 4 Wellness, Inc we always check out the new imitator cookware. We have yet to find anything close to the Saladmaster 21st century Healthy Cooking System!! Not to mention our Customer Service promise with Lifetime Warranty, monthly Cooking Classes and our Amazing Gift Program for referrals. Cooking 4 Wellness, Inc also takes our responsibility to have Raving Customer Fans seriously – so we also come with your Cookware for all your customer service needs. We are the Innovators - all others are the Imitators!!

 

As summer approaches quickly we know that teachers and students are free for the Summer. Cooking 4 Wellness, Inc has some wonderful part-time and full-time positions for the summer only. These are available with a Scholarship Program for Students and there are some great benefits for teachers, as well. All they have to do is wear the apron and cook – the rest will take care of itself!! So, if you know somebody, please let your consultant / Cooking Coach know or you can call the office. We would love to help them. We will also compensate you (the referrer) if your referral becomes a Cooking Coach. Win – Win!!

 

It is time to go get started on prepping for Cooking Class this weekend. Have fun in your garden this summer and we look forward to seeing you soon.

 

Thank you,

Changing Life 1 Cooking Show at a time.

John Robinson

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INSIDE THIS ISSUE

 

Class Information

Cooking Classes are on Saturday from 10am to 12pm at the respective offices.

Medford – 1236 Disk Drive #E, Medford, Or 97501

Eureka - 1626 Myrtle Avenue #A, Eureka, CA 95501

ALL CLASSSES

 

We use recipes for the Season and use mostly Organic. We do try to keep everyone in mind when choosing the recipes to ensure that there is something for every food type. Whole Foods, Vegan, Vegetarian and other dietary needs are always considered.

 

Special Promotions are given to all Customers that attend Cooking Class!!

August Classes

August 10th – Medford

August 24th – Eureka

September Classes

Changed! - Sept 7th - Medford - Due to schedule conflicts on the 14th

Sept 21st – Eureka

October Classes

October 12th – Medford

October 19th – Eureka

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Cooking Classes

3 Questions

  • Who do you know that likes to Cook?

  • Who do you know that likes to Travel?

  • Who do you know that could use an extra $300 to $500 per week in their spare time?

 

541-816-4160 -or- 707-444-9788 -or- click here

Community Cooking Class is for those people that have not previously seen our Amazing Healthy Cooking System. Normally the tickets for these classes are $15 per person or $20 for a couple. However, there is no cost for you, our customers, if you bring a friend that has never seen one of our in-home Cooking Show/Classes. This is a great way to let people you would like to be on your referral program (but they are hesitant) see what we are about.

 

Bits and Bites

June - Make Room for More Campaign

 

Customer Referral / Booking Program - see the flyer in the Newsletter.

 

July – Customer Appreciation Month – Stay Tuned for more Details.

 

Lunch & Learn Program – ask us about how to join.

 

Come visit us at the Jackson County Fair and Boom Fest at the Expo.

 

Ingredients:

1 medium Eggplant (approximately 1½ pounds), peeled and sliced into ½ -inch rounds

2 Tomatoes, fresh, medium dice

4 ounces baby Arugula or mixed salad greens

4 ounces shredded mozzarella cheese (Cone #1 or #2)

4 whole grain Pita Bread pockets or Flatbread of choice

2 tablespoons Olive Oil

2 tablespoons Balsamic Vinegar

1⁄2 teaspoon Yellow Mustard

1 clove Garlic, shredded, use Cone #1

3⁄4 teaspoon natural Salt

fresh ground pepper

2 tablespoons Basil leaves, fresh, minced

Directions:

  1. Season eggplant slices with salt, to taste. Place in a colander and let rest for approximately 20 - 30 minutes.

  2. Place all dressing ingredients in a small jar, cover with lid and shake vigorously to combine. Set aside.

  3. Preheat griddle over medium heat. When several drops of water sprinkled on griddle skitter and dissipate, approximately 5 - 7 minutes, add eggplant and cook for 3 - 4 minutes until browned and softened. Turn eggplant and cook for an additional 3 - 4 minutes. Remove griddle from heat.

  4. When eggplant is cool enough to handle, but into medium dice and place in a bowl.

  5. Add chopped tomatoes and pour dressing over top. Toss to combine.

  6. Clean griddle and reheat over medium heat. Toast pita bread for 3 minutes, turn over and place 1 ounce mozzarella on top. Cook for an additional 3 - 4 minutes, until mozzarella is slightly melted.

  7. To serve, place warmed pita bread with mozzarella on plate. Top with ¼ of salad greens and then with ¼ of eggplant mixture. Garnish with shaved pecorino Romano cheese.

Eggplant, Tomato & Mozzarella Flatbread Salad

 

Ingredients:

2 lbs flank steak, sliced against the grain

2 lbs fresh green beans, trimmed

5 garlic cloves, shredded, use Cone #1

1 tbsp Italian seasoning

1 large lemon, juiced

1 cup beef stock, low sodium

1 cup fresh parsley, chopped

2 tbsp fresh thyme leaves

1⁄2 tsp red chili pepper flakes (optional)

1⁄2 cup soy sauce, low sodium

1⁄4 cup hot chili paste

2 tsp black pepper

Lemon Garlic Steak & Green Beans

 

Ingredients:

Marinade –

1 teaspoon fresh garlic, shredded, use Cone #1

1⁄4 cup fresh cilantro, chopped

3 tablespoons lime juice

1 teaspoon salt

1⁄2 teaspoon cumin

1⁄2 teaspoon chili powder

2 tablespoons honey

1⁄2 cup extra virgin olive oil

Directions:

  1. Mix all marinade ingredients thoroughly in a large bowl. Cut skinless fillets into 4 ounce/113g portions. Place fish in marinade for one hour. Turn and marinate for another hour.

  2. Preheat 8" gourmet skillet over medium heat. When several drops of water sprinkled on the pan skitter and dissipate place corn in pan. Sauté corn until slightly caramelized, approximately 4 - 5 minutes.

  3. In a large bowl combine sautéed corn, beans, tomatoes, onions, cilantro, Serrano pepper, salt, cumin and lime juice. Mix thoroughly. Allow flavors to marinate for 30 minutes before serving.

  4. Preheat 12" gourmet skillet over medium heat. When several drops of water sprinkled on the pan skitter and dissipate, place salmon in pan and reduce heat to medium-low. Cook for 6 minutes. Turn fillets and cook for an additional 6 minutes.

  5. To assemble lay seared fillets on a bed of mixed greens topped with the roasted corn black bean relish. Garnish with fresh avocado slices, lime slices and cilantro leaves. Serve immediately.

Cilantro Lime Salmon with Roasted Corn and Black Bean Relish

Directions

  1. In a bowl, add marinade ingredients to the steak and marinate. Cover and place in the refrigerator for 30 mins to an hour. The longer it marinates the more flavor will be infused into the steak.

  2. Preheat pan over medium heat for 7-9 minutes until a sprinkle of water skitters and dissipates. Place steak in an even layer in the pan and sear until browned and then turn over and sear the other side. Remove steak from the pan and set aside.

  3. Add remaining ingredients to the pan and toss with the green beans. Cover and cook for 5-7 mins.

  4. Add steak back into the pan with the green beans and cover and cook for 3-5 mins or until it has reached your desired doneness and has had time to soak up the juices.

  5. Serve and enjoy!

Salmon with Corn and Black Bean Relish

1 1⁄2 pounds salmon fillet, skinless

2 cups corn kernels

2 cups black beans, rinsed and drained

1 cup grape tomatoes, sliced in halves

1⁄2 cup red onions, strung, use Cone #2

3 tablespoons cilantro, chopped

1 teaspoon Serrano pepper, finely chopped

1⁄2 teaspoon salt

1⁄2 teaspoon cumin

3 tablespoons lime juice

 

Cooking for Wellness has been serving Northern California and Southern Oregon for over 8 years. John and Emma have been sharing the gift of healthy solutions since 1991. Mark your calendars for the monthly cooking classes. Who can you think of that would benefit from the information we share? We are happy to cook for those friends and loved ones with which you want to share this gift.

Testimonials:

Saladmaster has changed my life for the better in so many ways!!

Lowering my blood sugars which will in turn lower my A1-C (which is a 3 month average of my blood sugar levels). I have felt better and have lost some weight. The night that Sabrina and Tyler cooked for myself and my family, my eyes were opened to a whole new world! My Blood Sugar before dinner was 299, after dinner it dropped 48 points to 251 and the next morning it was down to 175. A miracle.

Becky Savage.

 

The kind of steel used in most stainless steel cookware is not the best metal in which to prepare foods. Most stainless steel cookware sold in stores is of such a nature as to allow chrome and nickel to bleed out into foods as water and food chemicals react with the walls of the vessels as they are heated. The chrome and nickel salts are retained when ingested. They cannot be eliminated. They build up and in time can create troublesome conditions.

 

                                                    -Dr. Shelton’s Hygienic Review

John & Emma Robinson

Cooking 4 Wellness

1236 Disk Dr Suite E

Medford, OR 97501

Cooking for Wellness

1626 Myrtle Ave Suite A

Eureka, CA 95501

Phone: 707-444-9788

Fax: 707-444-9799

e-mail: dsc@cookingforwellness.net

 The secret to LIVING is GIVING
 

 Open House / Opportunity Night

Tuesday's Medford, OR

Please call your consultant to get invited!

FUN! FOOD! PRIZES! 

 cookingforwellness.net
 

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