4.2018

Zion Nat'l Park, Columbine

Robin Recommends…

Green Wave: Real food in Fort Lauderdale

I just have to make this quick post from the Ft. Lauderdale airport to tell you about the most amazing raw burrito I just enjoyed immensely. There’s a place in Plantation (suburb of Ft. Lauderdale) called Green Wave, a raw foods, vegan restaurant that serves such yummy food that it’s unbelievable!

First of all, it reminds me of California, my home. Secondly, the food is fresh, organic, delicious, and yes, super duper healthful as an added bonus. I don’t eat raw/vegan too often, although I like it well enough. I had lunch at Green Wave today–intentionally–to nourish me well before a long flight cross country. I also took a to-go burrito, different than any burrito I’ve had before and just finished savoring the incredible textures, flavors, and colors with each bite. I board the plane in less than an hour, and I am well-fed, satiated, and am practically vibrating with all the food energy!

Stop by Green Wave next time you’re in SoFL. Their contact info is in the above link. It’s time to try something different, something real!

Robin Recommends…Grass Valley Grains

Grass Valley Grains

Services: Grass Valley Grains is a one-man farming and milling operation, founded by Reed Hamilton, a 25-year resident of Nevada County. Reed uses organic methods and materials to grow grain crops on a fifth-generation farm in Wheatland, California, where there is abundant flat land. He turns the grains into flour or meal using his own stone mill in Grass Valley.

Reed founded Grass Valley Grains as a way to provide a source of wholesome, locally grown grain and grain products to local consumers. Reed’s choice to grow grains comes from having grown up on a grain farm and because he loves bread, which he believes is such an elemental food! Reed is committed to growing food in a way that builds the soil and produces nutritious crops without the use of chemical fertilizers and pesticides. He wants to educate people about the properties of what they eat and the many grain crops that are available besides wheat, and wants his customers to be a community of friends who share an understanding of what it takes to produce this food.

Robin’s Thoughts: Grass Valley Grains is an asset to our community and example of the commitment to quality, organic food that provides health benefits to our bodies as well as to the planet. The variety of grains that Reed grows, wheat, rye, oats, barley, corn, beans, teff, and amaranth, can be milled into flour or meal, or they can be used whole or cracked.

Reed sells grains, flour, and meal by phone for individual orders, and through a CSA (Community Supported Agriculture). Soon, web sales will be available. Several local restaurants use the grains and flours from Grass Valley Grains as a staple ingredient of the healthful and delicious meals that are served.

Contact Info

Web: http://www.grassvalleygrains.com

Email: reedhamilton38@yahoo.com

Phone: 530-273-8818

"The Holiday Survival Cooking and Eating Class exceeded my expectations. It was so enjoyable to learn new ideas for healthy snacks and meals, taste the delicious treats we created and leave with an inspired hope that this will be my healthiest holiday season yet! I am impressed with the knowledge and care that Robin (and Wendy from In the Kitchen) both possess and I look forward to taking more classes in the future. Thanks again!"  --Rose M.   “What a wonderful, yummy class! Not only did we participate in creating several easy-to-make, delicious, nourishing dishes for the holidays and every day, we also learned strategies for surviving and enjoying the upcoming holiday season. Both Robin & Wendy were delightful and imparted their cooking and eating knowledge with love, humor, and enthusiasm. I highly recommend their classes to anyone who is interested in developing a better way to look at food, using thoughtfulness with mindfulness to learn some very valuable strategies for eating any time of the year!” --CAM   “I found the class delightful with great ideas for the holidays. In the Kitchen is a warm and welcoming place and you and Wendy were great teaching collaborators. Good new recipes. I appreciate your healthy eating information. I recommend this class to anyone wanting to enjoy the holidays without stressing over food. Actually, the information isn’t just for the holidays. I want to stay healthy all year and eat well.” --Pat B.   "I’ve participated in several classes at In the Kitchen, enjoyed them all immensely, but it is always a special treat when Wendy teaches a class. The recipes offered in The Holiday Survival class were easy to make and so delicious. And what a plus to have Robin co-teach the The Holiday Survival class with Wendy. Thank you, Robin, for all your great information on healthy eating, which was delivered so professionally, dovetailing beautifully into Wendy’s presentation. Hope you two team up again for more classes of scrumptious, healthy recipes. What a fun evening!!" --Carol B. _______________ I love this positive feedback! How gratifying it is to touch the lives of others in a meaningful way…and to be able to do so around a topic that is so dear to me, is just the icing on the cake (right—pun intended!). Wendy Van Wagner and I will continue to offer seasonal cooking classes in addition to the occasional specialty class…stay tuned!
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