Thursday, Feb. 23^rd @ 6:30 pm   Child-birthing by Heidi Tuttle. No Fee.

Orem Market

Learn all natural ways to have an easier time giving birth! Also, learn what nutrition you can be doing to help ease labor and the whole pregnancy. Heidi is also a life coach and has helped many women learn how to take back their autonomy with childbirth!

Thursday, March 1 ^@ 6:30 pm   GAPS Diet Overview   by Melissa Washburn. No Fee.

Orem Market  GAPS is an abbreviation for Gut and Psychology Syndrome – it refers to the connection between the health of our gut and our brain.  Many individuals and families have found that this diet makes profound improvements in health and wellness.  It is based on the work of Dr. Natasha Campbell-McBride. Melissa will explain how and why to do the Gut and Psychology Syndrome (GAPS) Diet. We highly encourage reading the GAPS book  before attending (Not required but it will be helpful).

Saturday, March 3 @ 1:00 pm  Sun Warrior & Raw Organic Farms by CEO Denley Fowlke.  No Fee.

Orem Market

Topics will include: mastering digestion, better hair, skin and nails.  Weight loss made easy, achieving regularity, raw food recipes, benefits of raw supplements, minimizing doctor visits, and green smoothies.

Saturday, March 10 @ 1:00 pm Sustainable Gardening by Lutie Larsen.  No Fee.

Orem Market

This class will be focused on the value of organic home gardening and what to do to get started. Other subjects will include: composting food wastes, including kids in chores, using produce,  and what you can expect.

Thursday, March 15^{th @} 6:30 pm  All Natural Organic Skincare  with Laura Bradford, Esthetician.  No Fee.  Orem Market

Come learn how to care for you skin internally as well as externally. Get ideas of quick and easy recipes to do at home.  Also, learn fun tips and tricks to keep your skin glowing! There will also be a drawing for a FREE facial!

Thursday, March 22 @ 6:30 pm Squeaky cheese & Butter Making by LeRoy Transfield.  No Fee.

 Orem Market

earn how to make squeaky cheese from our raw milk. Also learn how to make raw butter. You won’t want to miss this class.

 

 

 

Thursday, March 29 @ 6:30 pm  How to use Redmond Clay with Neal Bosshardt.  No Fee.

Orem Market      Clay has been used for many years to help people with many issues internally and externally. It has been used to help the following internally: heartburn, stomachache, celiac’s disease, diverticulitis, colitis, h-pylori bacteria and overall re-mineralization of the body. Externally it has been helpful for: cuts, bruises, insect bites, infections, rashes, eczema, arthritis, acne, and burns. Learn about the miracles that others have had with the amazing Redmond Clay!

Saturday, April 7th  @ 6:30 pm  Superfoods with Vivi Miza

Learn how to make deliciously healthy Superfood Smoothies using exotic South American Superfoods that will completely take your health to the next level. Also learn the origin and health properties of these nutrient dense foods. There will be samples and lots of fun!

>>>>>>>>>>>>>>>>>>>>>>>>Heber Classes<<<<<<<<<<<<<<<<<<<<<<<<<

Tuesday, February 21st @ 6:30 pm  Fermenting Dairy  with Joanne Seal.  $10 Fee

Heber Market

Learn how to use our Raw Milk to make Kefir and some types of yogurt. There will be sampling as well so come hungry!

Tuesday, March 6^{th @} 6:30 pm  All Natural Organic Skincare  with Laura Bradford, Esthetician.  No Fee.

Heber Market

Come learn how to care for you skin internally as well as externally. Get ideas of quick and easy recipes to do at home.  Also, learn fun tips and tricks to keep your skin glowing! There will also be a drawing for a FREE facial!

 Tuesday, March 20^{th @} 6:30 pm  Sauerkraut Fermentation 101  by Tracie Schooley. $15 Fee (includes samples) and is also limited to 25 people.  Heber Market

In this class learn how to make sauerkraut and other types of fermented veggies. Tracie also uses and air-lock jar that guarantees perfect ferments every time! She has a wealth of knowledge and has reversed many of her family’s ailments.

*Please pre-register HERE or in the market.

Tuesday, March 27^{rd @} 6:30 pm   GAPS Diet Overview   by Melissa Washburn. No Fee.

Heber Market      GAPS is an abbreviation for Gut and Psychology Syndrome – it refers to the connection between the health of our gut and our brain.  Many individuals and families have found that this diet makes profound improvements in health and wellness.  It is based on the work of Dr. Natasha Campbell-McBride. Melissa will explain how and why to do the Gut and Psychology Syndrome (GAPS) Diet. We highly encourage reading the GAPS book  before attending (Not required but it will be helpful).

Tuesday, April 3rd @ 6:30 pm  How to use Redmond Clay with Neal Bosshardt.  No Fee.

Heber Market      Clay has been used for many years to help people with many issues internally and externally. It has been used to help the following internally: heartburn, stomachache, celiac’s disease, diverticulitis, colitis, h-pylori bacteria and overall re-mineralization of the body. Externally it has been helpful for: cuts, bruises, insect bites, infections, rashes, eczema, arthritis, acne, and burns. Learn about the miracles that others have had with the amazing Redmond Clay!

Tuesday, April 13th  @ 6:30 pm  Superfoods with Vivi Miza

Drinks                                            

Mardi Gras Mojito

Raw Food Recipe

2 cups original kombucha                                                        

handful fresh mint, about 10-20 leaves

½  lime, juiced                                               

1 pear

Blend.  Add a handful of ice and blend once more. You can add a drizzle of agave if your pear is not sweet enough.

*You can have a lot of fun making “mocktails” with the kombucha drinks.  In this recipe I often use the Multi-Green flavor of Kombucha instead of the original flavor since I am HOOKED on the Multi-Green…this month.

Clean Food Coach (Leslie Smoot):

Kombucha is a fermented tea that becomes a superfood during the “brewing” process.  This drink is known to be cleansing and detoxifying due to its abundant probiotic content, the live enzymes and antioxidants.  It is also packed with b vitamins and folic acid.   To top it off, it tastes like a fruity soda or a wine cooler and yet it has very little sugar (only 2 grams per 8 oz serving in my Multi-Green drink that I am enjoying right now). Kombucha has been consumed around the globe for at least two thousand years. The first recorded use comes from China in 221 BC during the Tsin Dynasty. It was known as “The Tea of Immortality”.   There are a few companies that produce Organic Raw Kombucha but my personal favorite is GT’s and I have included the photograph so you will recognize it in our market.

             This is a photo of the Multi-Green that is my MOST FAVORITE of all.  

And my FAVORITE Synergy drink is the Grape Chia (center photo).

20 fresh organic strawberries.

1/4 cup Coconut Oil, melted

1/2 cup Cacao Powder

Parsnip Potatoes (Make this first – these potatoes will serve 6)

4 Yukon Gold potatoes (medium size)

5 parsnips (medium size)

1 cup cream

1 T. butter

1 T. vanilla (or 3 pods of vanilla bean)

Cook potatoes and parsnips in heavy large pot of boiling salted water until tender, about 35 minutes. Drain. Cool vegetables slightly and peel. Cut into large chunks; place in food processor. Add cream and butter and process until smooth. Add vanilla and blend briefly. Season puree to taste with salt and pepper. Serve warm.

*This puree can be prepared a day ahead. Make puree as listed above.  Butter 11x7x2-inch glass or ceramic baking dish. Spoon puree into prepared dish.  Refrigerate.  Preheat oven to 425°F. Bake gratin uncovered until vegetables are hot and top is golden, about 25 minutes.

 The BEST choice of cream is the good old-fashioned cream taken from the top of raw milk.  It is loaded with nutrients and the important enzymes needed to digest the milk proteins. 

Steak and Shrimp with herbed butter aka: Surf and Turf

1 T. coconut oil

2 filet mignon, sirloin or flat-iron steaks (6 oz. each) Grass-fed beef of course

3 sprigs thyme

3 T. unsalted butter

8 extra-large shrimp, peeled and deveined, tails left on

1/8 cup chopped fresh parsley

Real Salt and Pepper

Heat oil in a skillet over medium-high. Season steaks generously with Real Salt and pepper.  Add steaks to hot skillet.  Cook until browned well on all sides, turning as needed (about 10 minutes).  Reduce heat, place 1 T. butter and thyme in with the meat.  Allow the butter to froth.  Then spoon the butter over the steaks several times.  Move the steaks to a plate and keep warm.

Next, add 1 T. butter to the skillet, allow the butter to froth.  Add shrimp and cook about 1 minute each side.  Season with Real Salt and pepper.  Add parsley to shrimp.  Move the steak to a plate and keep warm.

There is no doubt that this meal is the way to my Man’s heart.  It is a mouth-watering dinner with savory flavors in every bite.  I usually serve this with a wedge of lemon for the shrimp and a caesars salad.  Perfecto!

OREM Seminars:

Wednesday, Feb. 8th @ 10:30 am  “Bake My Day!“  by Leslie Smoot.  $20/per person –
Register HERE

You gotta love the oven!  Especially when you can bake a delicious meal and serve it up in less than 30 minutes.  Real Food dinners are easier and tastier than anything you can get from a can, a box or take-out.  Then there is the nutrient profile … no comparison.  We will focus on baking, roasting and broiling veggies and meats for dinners that are a snap to make AND chemical free.  Top it off with a seasonal salad and you have a perfect meal.

Thursday, Feb. 9^th @ 6:30 pm

“Squeaky Cheese and Butter Making”                     Taught by LeRoy Transfield. No Fee.

Learn how to make squeaky cheese from our raw milk. Also learn how to make raw butter. You won’t want to miss this class.

Wednesday, Feb. 15th @ 10:30 am  “The Dinner Dilemma“  by Leslie Smoot.  $20/per person – Register HERE

We all need simple dinners with high nutrient value and low kitchen time.  In this class you will learn how to “keep it simple,” we will focus on FABULOUSLY uncomplicated one dish meals.  They are simple, tasty and easy to clean up.  And since dinner will be so easy, we will give you some GREAT desserts that your family will RAVE about.

Saturday, Feb. 18th @ 1:00 pm  “Raw Chocolates” by Demi Langford. No Fee.

Come learn how to make delicious and nutritious chocolates using Essential Living Foods chocolates.  Demi is the sales representative for Essential Living food and a life coach, and has a wealth of knowledge!

Thursday, Feb. 23^rd @ 6:30 p   “Child-birthing” by Heidi Tuttle. No Fee.

Learn all natural ways to have an easier time giving birth! Also, learn what nutrition you can be doing to help ease labor and the whole pregnancy. Heidi is also a life coach and has helped many women learn how to take back their autonomy with childbirth!

HEBER Seminars:

Tuesday, Feb 7^th @ 6:30 pm

“Forever Green Essential Oils” by Holly Draper. No Fee.

In this aromatherapy class we will be learning Emergency Uses of Essential Oils. Everything from first aid, sprains, how to eliminate pain, to when you feel a sore throat coming on.  We’ll also cover Practical uses of Essential Oils in the home.  From diffusing and misting (when where, why, and how) to keeping your home free of germs.  Come get some useful and practical information on how to protect you and your loved ones.

Wednesday, Feb. 8th @ 6:30 pm  “Bake My Day!“  by Leslie Smoot.  $20/per person – Register HERE

You gotta love the oven!  Especially when you can bake a delicious meal and serve it up in less than 30 minutes.  Real Food dinners are easier and tastier than anything you can get from a can, a box or take-out.  Then there is the nutrient profile … no comparison.  We will focus on baking, roasting and broiling veggies and meats for dinners that are a snap to make AND chemical free.  Top it off with a seasonal salad and you have a perfect meal.

Wednesday, Feb. 15th @ 6:30 pm  “The Dinner Dilemna“  by Leslie Smoot.  $20/per person – Register HERE

1 cup quinoa

2 T. olive oil/coconut oil (use 1 T. of each)

2 small sweet potatoes (about 1 pound), peeled and cut into 3/4-inch pieces

10 oz. button mushrooms, quartered

2 cloves garlic, thinly sliced

1 bunch kale, stems discarded and leaves torn into 2-inch pieces

3/4 cup dry white wine

Real Salt and black pepper

1/4 cup grated Parmesan (1 ounce)

Directions

Place the quinoa and 2 cups water in a small saucepan and bring to a boil. Reduce heat and simmer, covered, until water is absorbed, 12 to 15 minutes. (You can also use a rice cooker to prepare the quinoa)

Meanwhile, heat the oil in a large pot over medium heat.

Add the sweet potatoes and mushrooms and cook, tossing occasionally, until golden and beginning to soften, 5 to 6 minutes.

Stir in the garlic and cook for 1 minute.

Add the kale, wine, ¾ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing often, until the vegetables are tender, 10 to 12 minutes.

Serve the vegetables over the quinoa and sprinkle with the Parmesan.

The deodorant is super easy.  Save your deodorant tube when you run out, and wash and dry it.  Mix equal parts baking soda and cornstarch.  My sister uses slightly more cornstarch, because sometimes the b.soda gives her a rash in hot weather.  Try 1/3 C to 1/3 C.  You can add essential oils at this point if you want.  I would not recommend it, though.  My sister and I both developed ferocious allergies to tea tree oil after using it in our deodorant every day for a year.  The baking is actually all you need for the deodorant to work.  Add some sort of carrier fat to bind it. I use coconut oil (it smells really good)  or you could use shea butter, or cocoa butter.  Start with 1 T, and keep adding until it resemble slightly crumbly pie dough.  Pack it in your deodorant tube firmly.  If your deodorant is too crumbly, take it out and add more oil.  If it is too oily, add more soda and cornstarch.  Have fun with it!

xo

Suzy

Basic Crepes-Real Food Style

1 cup sprouted wheat flour

1 T. pure maple syrup

1/4 tsp. Real Salt

1 1/2 cups Redmond Raw Milk

4 Redmond Farm Fresh Eggs

3 T. butter, melted

1.  In a blender combine all ingredients and blend until smooth.

2.  Heat a 12 inch skillet over medium heat.  Add a dab of butter, coconut oil or a combination of both to coat the bottom of the pan.

3.  Add 1/3 cup batter and swirl to completely cover bottom of skillet.  Cook until underside of crepe is golden brown (2-3 minutes).

4.  Loosen edge of crepe with a rubber spatula, then flip the pancake.  Cook 1 minute more.  Slide crepe out of skillet and repeat with remaining batter.  (Continue to coat pan with butter/coconut oil as needed).

Bacon and Egg Crepe Squares

Preheat oven to 350 degrees

6 crepes, cooked

6 slices of bacon, cooked and broken into bits.

6 farm fresh eggs

Real Salt (coarse) and ground pepper

1.  Place 6 crepes on a rimmed baking sheet.  Crack 1 egg into the center of each crepe and fold edges toward center (see photo).

2. Sprinkle bacon over the egg.  Season with coarse salt and ground pepper.

3.  Bake until egg white is set and yolk is still runny (about 12 minutes).

*Sprinkle with chopped green onion (optional)

This is hormone free, antibiotic free, all natural, grass-fed beef.  Quarter beef orders will be cut as half of a half from head to tail which includes both front and hind quarter cuts.  Half beef orders are also cut in half from head to tail. Meat cut percentages average as follows:  roasts/stew meat 35% steaks 20% and hamburger 45%. Cost is determined by hanging weight so final costs will be based on actual dressing yields and weights. See a store associate for a current estimate price per pound net weight. The meat is dry aged as long as possible. Standard ratio of lean to fat is about 85/15.  Drop off your order, or fax it to your nearest Real Foods Market store.

Date: _____________  Name: ______________________________________________

Address: ________________________________________________________________

City: ______________________________________ State: _______ Zip: ____________

Phone: ___________________________  E-mail: ________________________________

CIRCLE ONE:

 Quarter Beef (about 90lbs)  Half Beef (about 175lbs)  Whole Beef (about 350lbs)

 STANDARD CUTS (when you circle “NO” it will be put into hamburger, except for the organs):

•  Hamburger, ground    1lb packages
•  Hamburger, patties  (Four ¼ lb patties per pkg)    Yes   or   No
•  % Hamburger _____ ; % Patties _____  (must equal 100%)
• Sliced Beef Fajita Style (1lb ea.) Yes   or   No
• Soup Bones (1lb ea.)   Yes   or   No

Steaks: 1” thick; two per package

• Cubed Steak (tenderized) Yes   or   No
• Flank Steak (1 ½” thick) Yes   or   No
• New York Steak   Yes   or   No
• Rib Eye Steak (bone-in) Yes   or   No
• Round Steak   Yes   or   No
• Filet Mignon Steak   Yes   or   No
• Top Sirloin Steak   Yes   or   No
• Stew Meat (1lb ea.)   Yes   or   No

 Roasts: 3lbs each

•  Chuck Roast (bone-in)    Yes   or   No
•  Rump Roast    Yes   or   No
•  Tri-Tip Roast    Yes   or   No
• Organs:
  • Heart, half   Yes   or   No
  • Liver (½” strips, 1 lb pkgs) Yes   or   No
  • Tail    Yes   or   No
  • Tongue    Yes   or   No

 Special Instructions:

___________________________________________________________________________________

___________________________________________________________________________________

___________________________________________________________________________________

___________________________________________________________________________________

 Real Foods Market Orem: 420 W. 800 N., Orem UT 84057 – 801.224.0585 – Hrs: M-S 10am-7pm

Real Foods Market Heber: 475 W. 910 S. Ste 101, Heber City, UT 84032 – 435.657.3603 – Hrs: M-F 10am-7pm

Real Foods Market St. George: 695 S. 100 W., St. George UT 84770 – 435.652.4372 – Hrs: M-F 10am-7pm, Sat 10am-6pm Yes   or   No

Real Foods Market will be joining Redmond Inc. in Costa Rica next month to deliver wheelchairs to people with physical disabilities.  The owners of our company learned of the need for wheelchairs in Costa Rica through the local Rotary Club.  The Wheelchair Foundation is a credible and amazing group that has organized the distribution of over 850,000 wheelchairs in 153 countries worldwide…so far.  These chairs are being placed into the hands of adults, teens and children in need.  This incredible donation allows the recipient to become mobile at last.  Mobility creates independance and new posibilities for the recipients.  A mobile child is able to attend school.  A mobile adult is able to get a job and provide for their family.  An elderly person with mobility can rejoin society or family activities after years of staying in a bed.

Will you join us in making a contribution to this cause?  Be a part of our group providing hope, mobility and freedom to people in need.  I will donate.

The amazing thing about this philanthropic adventure is that we will be able to purchase a wheelchair for only $150 each (wheelchairs with similar quality and features sell for over $500 in the United States).  If you would like to sponsor one entire wheelchair, we will have the ability to take a picture of the recipient of your gift when we distribute the wheelchairs next month.  You will receive a certificate of thanks along with your photo.

We have a goal of placing 100 wheelchairs in Costa Rica next month.  Will you help us reach our goal by sending a donation?  I will donate.

Any donation, large or small, will help us reach our goal. Together we can make dreams come true for many physically disabled people.

There are two ways to make this tax-deductible donation:

1. You can click on this link, I will donate, to make a donation.  PLEASE select : Redmond Minerals - when you get to the question that says, “How did you hear about Wheelchair Foundation?”.
   Redmond Inc. is the parent company to Real Foods Market.  You may also want to make a comment in the “comment box” to indicate that you are participating because of Real Foods Market.
2. You can also drop a check off to any of our three Real Foods Market locations by Feb. 5th.
   Make checks payable to: The Wheelchair Foundation

You can learn more about the foundation here:  www.wheelchairfoundation.org

Videos

Here are two brief videos to give you a glimpse of how a project like this can be life-changing.

Be sure to get a hankie before you push play:

The LDS Church has done projects with The Wheelchair Foundation in the past. This is their video, while our project is a Corporate project, not a church project, we thought they captured the profound impact mobility has on an individual and their family.

Thank you for taking the time to consider contributing to this great cause in Costa Rica.  We begin making wheelchair distributions on February 24th, 2012.  Lives are about to change.