Fall Foodie Classes in Shanghai 2019

Cooking classes in Shanghai

We all appreciate how important it is to be able to cook (or have a partner / friend who can cook!) in order to have a healthy diet.  If you enjoy cooking but are lacking healthy recipe ideas or cooking skills, please consider coming to my new class series being offered at CieCAS cooking school. CieCAS is a beautiful new cooking school that is set up to give professional and non-professional classes.

I am partnering with CieCAS to offer classes which include; How to Eat a Balanced Diet, Good Food, Good Mood, Taste is the Key for a Successful Diet (class about spices), The Importance of Healthy Fats, and Healthy Meals for Toddlers. The classes will be a mix of nutrition advice, cooking your own healthy meals, and fun! There will even be wine. J  Add me on WeChat (search Jess_Detroit or 13795400864) to get more information or scan the QR code on the flyer below. If these classes don’t work for you, there always seems to be someone in Shanghai providing interesting cooking classes such as Shiyin (swangyin), Expatcucina (official account), and Nutri Cooking (Nurit_Segev).

Classes start on 16th Oct 2019.

We will be using seasonal produce that is either organic or meets all EU safety standards. The products are regularly tested by the company who will be providing them for the classes (Goma Greens).   Hope to see you there!

Here is a brief intro to some of the foods we will use:

Peppers

Peppers are rich in vitamin C and antioxidants. The vitamin C in peppers helps to increase iron absorption so include them in iron rich meals. Vitamin C also protects against infection by stimulating the formation of antibodies and boosting immunity. Capsanthin is just one of a few powerful antioxidants found in peppers which give red peppers their color.

Pumpkin and Sweet Potato

Pumpkin and sweet potato are full of fiber and vitamin A.  Vitamin A helps regulate the immune system and protects from infections by keeping skin and tissues in the mouth, stomach, intestines and respiratory system healthy. Increasing fiber helps prevent constipation and controls blood sugar.

Cruciferous Vegetables- Cauliflower, Broccoli, and Brussels Sprouts etc.

Cruciferous vegetables are known for their anti-inflammatory and cancer fighting phytonutrients, and most are rich in minerals such as folate. Folate helps prevents birth defects and may influence immune response. These high fiber low calorie vegetables make for a combination that will keep you feeling full and satisfied.

Whole Grains- Barley, Oats, Buckwheat, Bulgur, Brown Rice, and Whole-Grain Pastas etc.

Whole grains are rich in B vitamins and minerals (iron, copper, zinc, magnesium). Vitamin B impacts our energy levels and promotes cell health. Refining grains strips away half the B vitamins plus many nutrients that cannot be replaced through fortification. Magnesium is needed for more than 300 biochemical reactions in the body and also aids in the production of energy.

 

Until the next time – maybe at the classes! – Jessica W.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Books & Recipes

This seems to be Eat Well Shanghai’s month for books. As of today you have another reason to order from the fine grocers at Kate& Kimi.  Kate & Kimi will now be carrying the Eat Well Shanghai  book, Eat Well Shanghai Your Guide to Eating Well at Home and on the Go!  Kate & Kimi also carries Ni Hao Bao Bao, the fabulous bilingual cookbook for families living in Shanghai ( see blog from last week). Many thanks to the folks at Kate & Kimi for their support of us little local guys.

Now the recipe part of today’s blog. Lately I have taken the time to prepare some delicious dishes.  I don’t know exactly where the inspiration comes from but I do know that I was tired of eating the same old thing. With the hectic pace of life in Shanghai it is quite easy to get in to an eating rut. It’s faster and easier but after awhile it is boring and not healthy. Remember variety is one key to good nutrition!

There was the Saturday morning of whole grain waffles topped with bananas, a dollop of plain yogurt and a drizzle or real maple syrup  and then a few days later for lunch the open face sandwich; toasted bagel spread with hummus a slice of tomato and melted cheddar cheese. Hmmm… Finally one rainy night I remembered my homemade mushroom soup recipe that always hits the spot.

Trust me these dishes were not hard to make. What helps and what I can’t emphasize enough is having a well stocked pantry. All the ingredients for these dishes I had on hand in my kitchen. It makes it so much easier to get motivated when you don’t have to run out to the store for one ingredient ( or all of them!).

To get you started I will leave you with my easy mushroom soup recipe.

Eat Well Live Well, Have Fun!

Homemade Mushroom Soup (from epicurious.com)

  • 6 tbsp/75 g butter
  • 1 small onion, thinly sliced
  • 12 ounces/340 g button mushrooms ( I use a mix of different mushrooms)
  • 4 cups/900 ml light chicken stock or broth (vegetable stock is fine too)
  • 1 sprig of flat parsley
  • Salt and pepper
  • 2 ounces/56 ml high-quality sherry (don’t use the cheap grocery-store variety; it’s salty and unappetizing and will ruin your soup)

Method
In the medium saucepan, melt 2 tablespoons/28 g of the butter over medium heat and add the onion. Cook until the onion is soft and translucent, then add the mushrooms and the remaining butter. Let the mixture sweat for about 8 minutes, taking care that the onion doesn’t take on any brown color. Stir in the chicken stock and the parsley and bring to a boil. Immediately reduce the heat and simmer for about an hour.

After an hour, remove the parsley and discard. Let the soup cool for a few minutes, then transfer to the blender and carefully blend at high speed until smooth. Do I have to remind you to do this in stages, with the blender’s lid firmly held down, and with the weight of your body keeping that thing from flying off and allowing boiling hot mushroom purée to erupt all over your kitchen?

When blended, return the mix to the pot, season with salt and pepper, and bring up to a simmer again. Add the sherry, mix well, and serve immediately.
Enjoy!