The Healthy Gourmet

2009-04-13T09:00:00.000-07:00

Open House at The Riverwalk Inn and Garden Cafe in Chelan, Washington!

Saturday, April 25, 2008 from 10:00 a.m. to 5:00 p.m.

204 E. Wapato Avenue
Chelan, Washington

"Across from The Riverwalk Park"

Welcome Friends! We have taken on a new venture ... we are now the proud proprietors of The Riverwalk Inn and developers of The Garden Cafe in the heart of Chelan, WA, a beautiful town situated on the shore of Lake Chelan.

The Riverwalk Inn is a historic building, built in 1918 and lovingly restored (2000-2005) by Mike and Mary Sherer of Chelan, Washington. The inn offers 14 clean and cozy rooms, located in the heart of Chelan, and just across the street from the famous Riverwalk Park and the scenic mile-long walking path that takes you on a mile-long loop by the Chelan River.

The Garden Cafe, new to The Riverwalk Inn this year, features a complimentary gourmet breakfast for all overnight guests, with locally grown fruit and vegetables from our chef's gardens, fresh egg dishes, coffee and tea, and exceptional artisan breads and rolls from our in-house bakery.

The cafe will also be open extended weekend hours for lunch to the public, serving a buffet of homemade soups, garden salads with fresh herb dressings, and artisan breads.

Save the date for our Open House on Saturday, April 25, 2009 from 10:00 a.m. - 5:00 p.m. We will be serving breakfast and lunch dishes in the cafe, giving tours, and hosting live music from 2:00 to 4:00 p.m. by a fabulous stringed instrument trio, appropriately named All Strings Considered!

More photos to follow soon - we are in the midst of adding a new sidewalk and entry to the inn, and planting gardens! We are officially open to take inn reservations as of May 1, 2009.

For more information, please call us at: 509-670-6195 or call The Riverwalk Inn directly at: 509-682-2627. (Our Riverwalk Inn/Garden Cafe website will be up and running soon!)

2009-02-28T05:00:00.000-08:00

The daffodils, 7 inches tall on the south side of our home, didn't care that it was 20 degrees for an overnight low two nights ago--they just keep pushing up and are nearly ready to bloom.

In the solar cold frame, despite a month of cloudier-than-usual weather, the first row of Arugula is popping up, unaffected by the freezing of the surface of the soil as they emerge.

I like working with hardy plants. They have something to teach us about thriving in the face of any adversity. And they taste so much better once they have been frozen, yet they live to grow another day...

I'm making another order from Johnny's Selected Seeds, in Maine, today. I realized that by simply reading their catalog, once a year, that anyone can learn amazing practical knowledge about growing food, and flowers, for people.

Rob Johnston and his seed company are an inspiration for me, and reading those catalogs on the long winter days and nights in Minnesota years ago certainly got our gardens and our lives on a good path to success!

2009-02-03T19:51:00.000-08:00

Healthy Gourmet Personal Chef Service 509-663-8326 Weekly Food Delivery Menu: February 10 - March 3, 2009

Each week's supply of food feeds 2 people at least 2 meals (4 meals total). If you add additional foods to the Healthy Gourmet package, you can stretch your meals even further (for example, add whole grain corn chips, avocado and salsa to the Black Bean and Seasoned Rice Salad, divide into 4 servings, and you have a light dinner for 4)!

Week One: Delivery on February 10
1 quart Healing Vegetable Soup with Miso Carrots and Cauliflower
Spinach Mushroom Lasagne with Tofu
Black Beans and Seasoned Rice over Mixed Greens
1 pint Rosemary White Bean Dip
1 Garlic Whole Wheat Baguette

Week Two: Delivery on February 17
1 quart Soba Noodle Soup with Greens
Thai Curry over Basmati Rice with Baked Tempeh
Marinated Chickpeas and Veggies over Mixed Greens
2 oz. tub Leek Pesto Spread
2 rounds Flatbread

Week Three: Delivery on February 24
1 quart Potato Leek Soup
Mahi Mahi with Citrus Ginger Sauce over Quinoa
Broccoli Salad over Mixed Greens
1 pint Hummus
1 Whole Wheat Baguette

Week Four: Delivery on March 3
1 quart Minestrone
Brown and Basmati Rice Bowl with Baked Tofu, Vegetables, and Sesame Garlic Sauce
Roasted Red Peppers and Basil Pesto Pasta over Mixed Greens
1 pint Spicy Pinto Spread
1 pkg. Parmesan Bread Sticks

Please see previous post for price and delivery information, or simply call us at: 509-663-8326!

2009-01-22T10:59:00.000-08:00

Flatbread Modern Cuisine from an Ancient Tradition

Scott brought back the tradition of baking flatbread in the 1973, when he returned from his travels in India, Afghanistan, and Pakistan. As Scott tells the story, he was on a bus through the Khyber Pass toward Kabul when the bus broke down near Jalalabad, in Eastern Afghanistan. He had nothing to do for four hours while repairs were made, except watch local bakers at work making naan, the local flatbread of the region. The aromas of wood smoke and fresh-baked naan, combined with the sweet/tart flavor of the local apricot jam on the warm bread, created an unforgettable "village food" experience!

The bakery was completely outdoors-- the oven was made from a thick, horizontal plate of steel set on a long rectangular base of firebrick and adobe, with a stoking door for adding entire 6-foot logs, lengthwise. Adobe was formed in an arcing tunnel over the steel plate, with no door at enclose the "oven" space--but obviously the oven was hot enough it did not need a door!

It was January, but the workers were lightly dressed as they worked near the huge oven. Each long naan flatbread was placed all the way in the oven on a long wooden paddle, then removed, less than two minutes later, fully baked, with a few charred spots adding to the unique whole wheat flavor....

During our time in Minnesota, we made flatbread on the stovetop of our Home Comfort woodstove, but now we use a similar, simple recipe and a modern, very hot, convection oven to create a fast-baked and delicious whole-grain flatbread.

Instant "Flatbread Pizza" Ideas: (Heat oven to 400 F. and bake 12 minutes)
Marinara sauce, onions, peppers, tofu and parmesan cheese.
Hummus, diced tomatoes, Kalamata olives, oregano, and Feta cheese
Black bean spread, salsa, and sweet corn kernels with cheddar cheese
Vegenaise, pesto, shredded smoked salmon, and parmesan cheese

(Note: We always use cheese sparingly, as a "seasoning", and suggest you do the same.)

Other "Quick Meal" Ideas using Flatbread:
Flatbread Pannini with Grilled Veggies or Tuna Salad
Flatbread and Dal (Traditional Indian soup with Red Lentils)
Flatbread and Chili
Flatbread and Egg Scramble with Fresh Veggies (see photo above)

The possibilities are virtually endless, so use your imagination! Flatbread is a staple bread in our food subscription service. Order some from us today!

2009-01-08T20:26:00.000-08:00

Healthy Gourmet Personal Chef Service
509-663-8326

Weekly Food Delivery Menu:
January 13 - February 3, 2009

Each week's supply of food feeds 2 people at least 2 meals (4 meals total). If you add additional foods to the Healthy Gourmet package, you can stretch your meals even farther (example: make up a simple tuna salad to go with the Rye Bread for a workday lunch)!

Week One: Delivery on January 13
1 quart Vegan Beet Soup (Borscht - pictured above)
Vegetarian Sausage and Cabbage over Creamy Caraway Noodles
Potato Salad over Mixed Greens
1 Loaf Rye Bread
1 2 oz. tub herb butter

Week Two: Delivery on January 20
1 quart Red Lentil Dal with sweet red pepper
Channa Masala over Basmati Rice
Nappa Salad with Creamy Cilantro Dressing
1 8 oz. tub Apple Chutney
2 rounds Flatbread with Onion Seeds

Week Three: Delivery on January 27
1 quart Butternut Squash and Miso Soup
Roasted Wild Salmon and Leeks with Lemon Pesto Sauce over Quinoa
Mixed Greens with Marinated Chickpeas and Red Onion
1 pint Hummus
1 Whole Wheat Baguette

Week Four: Delivery on February 3
1 Quart Savory Onion Soup
Tempeh Chili with Roasted Peppers
Mixed Greens and Parmesan Herb Pasta
1 - 2 oz. tub Molasses Butter
1 Whole Grain Cornbread

Price List:
1 week: $50.00 + 8% sales tax = $54.00
2 weeks: = 108.00
3 weeks: = 162.00
4 weeks: = 216.00

All weekly orders must be completed and pre-paid prior to the week ordered.
(Please specify which week you are ordering (1 - 4 as described above).
Prepaid Orders for the entire month are due January 10, 2009.

Method of Payment: we accept cash, check or PayPal.
Those ordering all 4 weeks of food will receive an additional 2 dozen Whole Wheat Chocolate Chip Cookies and 1 bag Cranberry Pecan Granola.

Delivery Schedule:
Delivery will generally be Tuesday evenings. If you cannot be home at the time of the food delivery, please leave an empty cooler with blue ice at your door, and we will pack your food order into the cooler. In winter, please rememver to bring in your cooler when you arrive back home, to avoid freezing your salads.

We use recyclable food-grade plastic containers and canning jars to pack soups, main courses, and salads. Canning jars may be returned to us for sterilization and re-use. Please recycle plastic containers.

Items and prices subject to change, due to the season, availability, and market prices.

2009-01-07T16:18:00.000-08:00

Happy New Year!
The Healthy Gourmet
Personal Chef Service offers
FREE WEEKLY DELIVERY in 2009!

Please review the menu for the first month of Healthy Gourmet Personal Chef Service, starting on Tuesday, January 13, and continuing through the fourth week, February 3.

We plan to provide a Winter Quarter of Weekly Food Delivery (3 months
worth). A menu for the second month will be posted on January 27, and
for the third month on February 24.

GOOD NEWS! Lower fuel prices allow us to provide delivery to you this
winter FREE OF CHARGE. We have two reliable Jeeps, and we can get food
to you in just about any weather! Relax at home after work, and let us
bring the food to you. This offer also includes Leavenworth residents.

Please note also the ethnic origins of the foods ...

The first week reflectsGerman/Ukrainian traditions of hearty root veggies, with sausage and
cabbage--delicious, nutritious, and traditional! The second week, journey to South Asia and the Indian subcontinent for some soothing hot entrees, then enjoy atraditional favorite from the Northwest, with a bit of Asian flair for week three. Finally, we round out the month with
some world-fusion cuisine, mixing European and Asian nuances, with classic American fare!

This is a time of renewal and planning for the new year-- The Healthy Gourmet Personal Chef Service will help you through the process...

We look forward to hearing from you. Please consider referring us to friends, acquaintances, and family who may take comfort in eating well through the winter. It's the best strategy we know for moving beyond "just surviving" to "thriving"!

Scott and Ruth
The Healthy Gourmet
509-663-8326

2008-11-12T11:23:00.000-08:00

Basil and Pesto--the tastes of summer!

Summer of 2008 was a wonderful season in North Central Washington--just the right amount of heat, and virtually every day was a sunny day.

We grew six varieties of basil this year--Italian Large Leaf, purple ruffles, Thai basil, holy basil, lemon basil, and Aftrican blue basil.

The photos show our largest harvest of the Italian Large Leaf, from our plot at Solid Rock Farm, Chelan, WA. We processed more basil into pesto this year, than in any year since we were commercial pesto producers on our large farm/food processing operation in the midwest.

Now comes the cold season of late fall and winter, when we all appreciate the bright flavors of summer. We look forward to sharing our basil and pesto in The Healthy Gourmet cuisine throughout the time between now and our first basil harvest of 2009, which we expect in late June.

Yes, winter is coming, but spring is always just around the corner!

2008-11-12T10:33:00.000-08:00

Announcing our Introductory Food Subscription Service: November 17 - December 8, 2008

This weekly service of delicious, locally-prepared food, using many fresh ingredients from our chef gardens, is available to residents of greater Wenatchee and Chelan County, Washington.

Stay healthy and fit this winter! Make certain that you are eating enough vegetables, fruits, and whole grains We make it easy with our Food Subscription Service.

For more informationa and a pricelist, please email us at:
healthygourmetschool@gmail.com

or call:
509-663-88326

2008-07-02T09:34:00.000-07:00

Vegan Wedding Cake

This cake is a prototype for a cake I will be making for a vegan wedding on July 4, 2008. The recipe is a variation from Beverly Lynn Bennett's recipe for Vanilla White Cake on her website, www.veganchef.com ( I used part whole wheat pastry flour).

The icing recipe is a variation on the Buttercream Icing recipe you can find at www.wilton.com ( I used organic shortening and soymilk). Wilton is the long-time purveyor of cake pans, cake decorating tools, etc.

I used blueberries and pansies for decoration. Everyone who ate this cake said it was delicious. I tried some leftover refrigerated cake five days out and it was moist and delectable. Any questions on this cake, just comment and I will write you back.

Happy Baking ! - Ruth

2008-06-11T22:22:00.000-07:00

Exotic Vegetables
We love to grow all kinds of produce and the veggies you see pictured are not your "run of the mill" items available at any grocery store or Farmers Market. Please post a comment and give us your best guess as to the names of these vegetables. By the way, these wonderful foods were harvested from our chef's garden in Wenatchee, WA just yesterday.

2008-05-01T11:03:00.000-07:00

The Green Season--Spring 2008

Local greens for fresh salads, green fields of spring wheat, the first green leek sprouts in the garden---in a time of rising energy prices from fossil fuels, the greens of spring are most welcome! Anyone may reduce their negative impact on the environment by paying attention to eating lower on the food chain, and seeking local food sources.

We've been teaching monthly classes in Wenatchee on The Healing Power of Food, and expanding our Green Catering business, The Healthy Gourmet. All of a sudden, organic food, local food, and green cuisine are popular...and hey, it couldn't be more timely

With the trend in Green Weddings on the upswing, we are there to create an incredible gourmet food experience to celebrate sustainability in food and relationships! It is a pleasure to work with brides and grooms-to-be to create a unique food experience for the reception or wedding dinner. We have two weddings on our catering calendar already, and there are room for more, with enough advance notice.

As Grower/Chefs we plant the best varieties, selected from our 36 years of experience in natural agriculture. In the early spring garden now are kale and leeks (full size and harvestable), arugula, nappa cabbage, onions, fennel, tarragon, spearmint, spinach, lettuce, red cabbage, and a wonderful oriental 'braising greens' mix for stir fries.

It has been a challenging year with many late frosts, so having the above crops in the garden which are hardy and totally frost resistant, is really comforting. Our fruit crop is uncertain, due to late frosts, but we will know more in several weeks as we can then see the appearance of the fruits as they form and size up. It has been too cold for bees to fly for most of the spring so far, plus temperatures as low as 25 in the last two weeks have been rude to the fruits and the growers...

If you know of anyone interested in natural, sustainable, gourmet foods for a wedding or family celebration of any kind, give us a call.

Scott and Ruth Parsons
The Healthy Gourmet Food and Lifestyle School
509-663-8326

2008-01-02T20:16:00.000-08:00

Happy 2008 from The Healthy Gourmet!

For those of you new to our blog, we are a natural foods production and education business, located in North Central Washington.

We use local and regional ingredients in our food products, and grow many of our own ingredients in our Wenatchee, Washington chef's garden, in partnership with Keiser Gardens, an original homestead nursery, founded in 1904.

We also seek out food suppliers who grow and process food in harmony with the natural environment, and attention to the highest quality.

We offer:
A weekly personal chef delivery service in the greater Wenatchee, WA area
Natural foods catering for private parties, business lunches, etc.
The Healthy Gourmet Cookbook
"Healthy at 100" dinner/lecture series at various locations in the Pacific NW

Would you like some delicious, freshly made Healthy Gourmet food for your next event, or just for your own refrigerator so you can eat a delightful, nourishing meal when you come home from work?

Please give us a call at 509-663-8326 or email us at healthygourmetschool@gmail.com

Check out our abbreviated Winter Price List on this blog.

2007-06-11T13:06:00.000-07:00

Middle Eastern Lentil Soup

This is a new soup recipe served at our most recent Healthy at 100 Dinner/Lecture on June 4 at Passages Retreat. It was a big hit with everyone, so here is the recipe:

1 large onion, diced
2 T. extra virgin olive oil
4 cloves garlic, minced
1 lb. dry brown lentils, rinsed and drained
2 t. mild chili powder
2 t. ground cumin
2 t. ground coriander
1/2 t. cinnamon
juice of 1 1/2 lemons
2 t. salt

Place all ingredients except lemon juice in a large crockpot (6 quart) and cover with water, to about 1 1/2 inches from the top of the crock. Cover and cook on high all day until the lentils are soft. Add lemon juice at the end of the cooking.

Store extra soup in wide-mouthed quart jars in the frig. If you pack the soup hot into the jars, a vacuum will be created and the soup will last a long time in the frig (at least 2 weeks). If you want to store it longer, I suggest you freeze the soup in a sturdy plastic container.

You can also serve thickened soup over steamed rice for a main course. Enjoy!

2007-05-25T15:23:00.000-07:00

Our new Healthy at 100 dinner/lecture series is a great success! We hosted nearly 30 people at Passages Retreat in Leavenworth, WA on May 21, 2007.

Part 2 of the dinner/lecture series will be held at 7:00 p.m. at Passages Retreat in Leavenworth, WA (see previous post for more information on the location).

The topic for Part 2 is:
The Price We Pay for Processed Food
and How a Plant-Based Eating Plan can Save Your Life.

Please call by June 3, 2007 to make your reservation - all guests must pre-register. The price for the dinner lecture is $15.00 inclusive.

Dinner Menu:

Menu: Foods from the Middle East

Hummus

Tabouli with Mint and Parsley

Spinach Lentil Soup

Flatbread

Call 509-663-8326 to reserve your spot!

2007-05-15T18:54:00.000-07:00

The Healthy Gourmet Food and Lifestyle School presents ...

Healthy at 100
Dinner and Lecture Series Inspired by John Robbins' book, Healthy at 100.

Part 1: The World's Healthiest and Longest-Lived People

Presenters: Ruth and Scott Parsons, cookbook authors and co-directors of The Healthy Gourmet Food and Lifestyle School, have more than 30 years experience in organic produce growing and natural foods production. Ruth is a licensed counselor and Scott holds a degree in biology. They are both in their fifties and are role models for healthy aging.

Their mission is focused on solving the health issues related to over-consuption of processed foods in North America, while sharing simple, nourishing meals with children who might otherwise suffer, around the world.

Where: Passages Retreat - 10216 Titus Road, Leavenworth, WA
(Visit www.passagesretreat.com for driving directions)

When: Monday, May 21, 2007 - 6:30 p.m. to 8:30 p.m.

Menu: A Taste of India
Channa Masala
Basmati Rice
Broccoli and Red Cabbage Salad
Dal
Apple Chutney

Registration Fee: $15.000 inclusive
You must pre-register for this delicious event!

Healthy Gourmet cookbokds will be available for purchase.
Antioxidant health scans, a biomarker of aging, will also be available

Register today: 509-663-8326
email: xtrahealth@aol.com

2007-02-06T14:57:00.000-08:00

Book-signing at A Book for All Seasons--a fun success!

Our book-signing, for our self-published cookbook, went very well on Saturday, February 2, in Leavenworth, WA.

We enjoyed the first release of the expanded second edition of the book, with many new recipes added, and special sections on how to do a natural foods kitchen makeover and also notes on food for travel, so you can feel as good as you do at home when you are out on the road.

If you know of an independent bookseller or an organization who would like to sell our books, please let us know. We are available for educational and inspirational speaking, teaching, and for lunch-and-learn events for businesses who would like to show their employees how to discover how inexpensive and how flavorful real food can be! Imagine the benefits to companies when fewer people are sick, obese, and tired!

Our book is also available by contacting us directly, and can be shipped if you would like to send a copy to someone as a gift. As always, we remind you that we have designed this simple, flavorful natural foods program to save money, save lives, and save the planet! There is no portion control and no calorie counting, because when you use simple, flavorful natural foods instead of processed foods, the food itself is very nourishing and completely balancing and self-limiting.

We advise reading the new book by John Robbins, Healthy at 100, which will teach you WHY it is important to consider eating lower on the food chain, if better quality of life at every age appeals to you! Our cookbook will act as a guidebook, or the "how to" program to make the transition to simpler eating and better health as easy as possible.

Sincerely,

Scott and Ruth Parsons

2006-11-05T13:02:00.000-08:00

Ancho Pepper Roast

The last Sunday in October was a golden Indian Summer day. Our intuition told us that the evening would be perfect for the yearly Ancho Pepper Roast. Glasses of cabernet sauvignon were poured on the backyard patio, and we sipped the wine while the outdoor cast iron fireplace warmed to life with a fast-burning Willow log fire in its belly.

Soon the burning gases of the logs were shooting out the fireplace chimney, creating an area of intense heat, just right for pepper roasting. We pierced the peppers with a long barbeque fork and roasted them until the skins bubbled and blackened. The peppers were then put in a stainless steel pan with a lid and cooled overnight. In the morning we scrapped off the charred skin, and froze the roasted pepper meat!

Ideas for Roasted Peppers

Ingredient in: salsa, hummus, or guacamole, soup, sandwich, pasta dish, salad!

Hint: The peppers are easier to chop in bite-sized pieces when they are frozen.

For more great recipes, order our book: The Healthy Gourmet Cookbook - Ideas for Living Simply and Eating Well.

Email us at: xtrahealth@aol.com - we accept Paypal.

2006-10-13T18:01:00.000-07:00

Autumn in the Northwest: It is here again, that season of color and wistfulness, which leaves us wondering what we forgot to do in the heat of summer. All the fruit is in the freezer, and we prepare to celebrate the harvest with friends and family. Best wishes to all for a healthy new season, and please write to share your favorite health tips and favorite healthy meals. There are few adventures more intimate than great fresh foods shared with friends. --Scott and Ruth

2006-10-13T17:57:00.001-07:00

The Healthy Gourmet

2006-01-31T15:41:00.000-08:00

Greetings again from Scott and Ruth Parsons!

The Healthy Gourmet has expanded to a full-on Food and Lifestyle School, with local classes available in the North Central Washington area, on a regular basis!

We may be reached at 509-663-8326.

The first in a new series of 6 classes met Wednesday January 25, featuring Nappa cabbage and mixed greens salad with quinoa, and a Broccoli salad with fresh-roasted sunflower seeds. We taught how to make the natural dressings also, and the choice was Natural Sweet Onion Ranch, or Lime Vinaigrete.

The whole-grain bread, made from fresh-milled flour, was delicious with the fresh garlic/olive oil/balsamic vinegar dipping sauce.

Two crockpot soups completed the gourmet vegan dinner, the first being a natural mulligatawny, a vegan version of the famous British/Indian soup with celery and cauliflower, made with garbanzo broth. The second was the wonderful black bean soup with serrano chilis and garlic.

Our next class in this series, Featuring savory grain dishes and curries, meets Wednesday February 1, at 6:30 pm. Reservations are required for this private event. There may still be space in some of the scheduled classes so feel free to call or write.

If you are interested in receiving our class announcements, fee schedule, and being on our emailing list, please contact Scott and Ruth at: XtraHealth@aol.com

We are very interested in your favorite plant-based recipes and foods, so let us hear from you!!

Sincerely,

Scott and Ruth Parsons

2005-09-15T07:17:00.000-07:00

NOTE: The next Healthy Gourmet class at our home will be Sunday, September 18, 3-5 pm.

Call 509-663-8326 for directions if you have not been here before! The menu offered below will be repeated, with a few variations...this is a private event and reservations are required. As of Sept 15 there are still a few places open. Class size is limited.

Fresh, tree-ripe, biologically-grown nectarines from our front yard orchard were a feature

of The Healthy Gourmet Class last night, September 14, at our home.

Thanks to Bob and Bob, Valda and Stacey, Patty and Heath, and Angela and Brian, for joining us to celebrate the great flavors of simple, health-giving natural food.

The menu for this private event was:

Stovetop sourdough wholewheat red onion flatbread, black bean crockpot soup, tomato/serrano/peach salsa, healing vegetable soup, broccoli sunflower seed salad, and the fresh fruit dessert directly from the suburban homestead, picked shortly before serving, the nectarine/black seedless grape dessert, with a light ginger honey lime sauce. Complemented with a Washington Chardonnay and lemon/lime sparkling water, and the demonstrations and stories surrounding the foods and the simple food prep techniques, the evening light gave way to the flickering of the tiki torches.

It is a bit of a challenge to be Chef and Photographer at the same time, as we realize the great photo-ops we passed by---Scott rolling out the flatbread while sharing the stories about watching the naan bakers in Jalalabad, Afghanistan, then living on naan and apricot preserves in Kabul for three days while waiting for visas for India in 1973. Ruth's flourishes as she prepped the veggies for the healing soup, while sharing the story of the benefits of miso, drawn from the aftermath of Hiroshima....and Bob Scott's fantastic story about his lab partner who was a brewer/winemaker extraordinaire who always had various fermenting concoctions going at their dental technology lab in San Diego...

Ah the delights of good food, good people, a perfect, warm evening, a glass of wine, and sharing a strategy for saving money while living better. Thanks again for your participation!

The classes are going well, and we look forward to doing a "virtual tour" of The Suburban Homestead for one of our next postings. We will join with the Coronary Health Improvement Project (CHIP) for the Lifetime Wellness Expo here in Wenatchee this upcoming Saturday, September 17, at the convention center. If you are local, come see us there, and stay tuned to our weblog for the latest class postings. Do take time to review the archive if you are new to this site!

Love, good health, and great eating to you!

Scott and Ruth

2005-09-13T16:00:00.000-07:00

Greetings from Ruth and Scott Parsons!

With The Healthy Gourmet Food and Lifestyle classes in full swing, we launch the
Healthy Gourmet blog, in the same spirit.

We are dedicated to the simple mission of changing the world with better food, which connects us to everything and everyone. Local cuisines and foods will continue to become more valuable as the cost of energy sources increase. We will show you how to save money by simplifying your shopping and eating, how to reach and maintain your ideal weight. and how to make the easy choices which allow for better health for you and a better planet for all of us.

Our most profound exposure to our environment, lifelong, is what we choose to put into our bodies via our eating and drinking. We hope that the classes, and discussions, travels, and seminars which we create will allow thousands to join us as we change the world, one person, one meal, one family at a time. We welcome anyone who has positive energy to share.

On this site, we will post our announcements of upcoming classes and seminars, recipes which we create for our classes, shopping tips, growing tips for those with and without gardens, and much more. Thanks in advance for your own personal commitment to health and wellness and your love of the foods which support your life. We will tell the truth and we promise to continue to be living proof. We do not advise things that we have not personally tested over time.

Just as an appropriate disclaimer, since we will discuss health topics from time to time:

Neither Scott nor Ruth is a Physician, Registered Dietician, Physical Therapist, or Chiropractor.

We both have college degrees, advanced studies in a number of fields, and various professional certifications, but we do not intend for our advice to be taken to claim to cure, mitigate, or prevent disease. According to current law, only drugs or medical/surgical procedures may make such claims. If you have a health condition, please consult with your licensed Health Professional!

Let's go forward in this fun, sharing mode to the natural intimacy of creation and consumption of extraordinary foods, which transform your body and your life experience by connecting you with the magic of life itself.