Myra Kornfeld  

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Please check out the classes page to see the schedule for Natural Gourmet through March 2015. Hope to see you there! 
 

I'm excited about a workshop I'm teaching at the Natural Gourmet from March 10th to the 13th.  Lots of techniques will be covered, and there will be some truly exciting and delicious nutrient-dense food. 

PALEO-FRIENDLY KITCHEN: A 4-DAY INTENSIVE

In this new four-day workshop, chef instructor and cookbook author Myra Kornfeld will discuss the research of Dr. Weston A. Price, author of Nutrition and Physical Degeneration: A Comparison of Primitive and Modern Diets and Their Effects, and guide you in preparing nutrient-dense, mineral-rich, detoxifying and gut-strengthening recipes that have sustained healthy populations for millennia. These societies were different from ours in many ways, but the people in them had in common freedom from chronic disease, dental decay and mental illness. They also had more minerals and fat-soluble vitamins in their diets than we do today.

From rich bone broths, stews, patés and homemade nut butters, to ferments and grain-free baking, Myra will use the highest quality local and wild ingredients to create incredibly healing elixirs and health-supportive dishes.

DAY 1 - Slow Cooking Bone Broths Fermentation: Chicken Bone Broth; Chicken Stock with Whole Poached Chicken; Fish Bone Broth; Beef or Bison Bone Broth; Lamb Bone Broth; Quick Coconut Milk-Fish Soup; Chunky Chicken-Vegetable Soup; Master Vegetable-Bone Broth Zucchini Soup; Roman Lentil Soup; Fermented Tomato Salsa; Fermented Tomatillo Salsa; Beet Kvass; Fruit Kvass; Fermented Fruit Chutney; Sour Cream; Yogurt ; Gluten-Free Sourdough Bread

DAY 2 - Braising Preparing Nuts & Grains - Grinding Flours: Gingery Butternut Squash Soup; Beet Borscht ; Classic Onion Soup; Cioppino; Braised Lamb Neck with Gremolata; Braised Short Ribs with Shiitake Wine Sauce; Lamb Shanks Braised with White Beans and Fresh Tomatoes; Braised Fish Pot Roast Style; Chicken Curry with Chana Dal and Roasted CauliflowerMahogony Braise-Broiled Chicken Thighs; Green Salad with Flax-Olive Dressing

DAY 3 - Homemade Nut Butters Organ Meats: Spelt Waffles with Homemade Yogurt; Buckwheat Crepes with Fermented Fruit Chutney; Gluten-Free Sourdough Bread (made from Millet, Buckwheat and Rice); Spelt-Coconut Crackers; Perfect Porridge; Cashew & Almond Butter; Irish-Herbed Scrambled Eggs with Salmon Roe and Avocado; Duck Confit Rillete; Duck Liver Pate with Apples and Calvados; Chicken Liver Pate; Braised Chicken Livers; Calf's Liver and Caramelized Onions with Lamb Bacon; Roasted Bone Marrow with Herbed Salad

DAY 4 - Grain-free Baking - Long Fermentation: Paleo Pumpkin Pancakes;  Coconut Bread; Cauliflower Muffins; Carrot-Almond Muffins; Almond-Flax Muffins; Coconut Date Loaf; Coconut Breakfast Muffins with Salmon, Walnuts and Dill; Raw Nut Fudge; Pumpkin-Chia Pudding; Cabbage-Fennel Kraut; Caraway Kraut Ruby Kraut; Kim Chee;  Gingered Fermented Carrots;  Fermented Moroccan Carrots; Kombucha

Dates: Tuesday, March 10 - Friday, March 13, 2014

9:00 a.m. - 4:00 p.m.   


Upcoming Classes: 
February 19, Thursday, 6:30 p.m. - 10:00 p.m. 
Authentic Indian Curries hands-on 

February 23, Monday, 6:30 p.m. - 10:00 p.m.
Vegetarian Soups, Stews & Salad Suppers hands-on 

March 10-13, Tuesday-Friday, 9:00 a.m. - 4:00 p.m.
Paleo-Friendly Workshop: A 4-Day Intensive



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© 2014 Myra Kornfeld