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Book: The Nutrient Dense Kitchen

1 Book

$35.65 +tax

This is the exciting new book by Mickey Trescott, where she explains why is so important the amount of nutrients in your diet. Healing is both quickened and deepened when you ensure that in addition to avoiding your food triggers, you make an effort to maximize nutrient density in the diet.

Not only this new book teaches you about getting good nutrition in an approachable way, but you also will find developed all of the recipes so you’ll be maximizing nutrient density with every bite.

Inside The Nutrient-Dense Kitchen, you’ll find:

  • 125 Autoimmune Protocol compliant recipes (free from gluten, grains, dairy, eggs, nuts, seeds, and nightshades)
  • Recipes that satisfy low-FODMAPlow-carb, or coconut-free diets
  • Recipes that take 45 minutes (or less) to prepare, can be made in one pot, or can be made in an Instant Pot
  • 5 meal plan and shopping list combinations, including budget and two-person options

The Coconut Cult, The Original Coconut Yogurt

16 oz jar

$24.50

Young Thai coconuts and probiotics are pureed and fermented to create this fresh and creamy yogurt.  Over 400 billion probiotics in each pint.

They recommend starting with just a few spoonfuls and progressing your way to a whole bowl. Think of our yogurt as a replacement for your daily probiotic supplement or as your new favorite yogurt.

Ingredients: Organic Coconut meat, organic coconut water, organic coconut water concentrate, custom probiotic blend.

This coconut probiotic yogurt contains superior strains of L. Sporogenes, Subtilis, Peddiococcus, S. Boulardii; Specially selected human strains of L. Acidophilus, L. Salivarius, L. Brevis, L. Casei Subspecies Casei, L. Fermentum, L. Gasseri, L. Helveticus, L. Plantarum, L. Reuteri, L. Casei Subspecies Rhamnosus, S. Thermophilus, E. Faecium, B. Longum, B. Bifidum, and B. Infantis.

Indian Dal and Flatbread Workshops (6/19 & 6/26, 6-7:30pm)

2 weeks, 1 class per week (1.5 hours)

$130.00

Dal Workshop

Learn how to make four different and delicious regional Indian dals, plus a lentil chutney. You’ll get to work with spices common in Indian cuisine such as asafoetida, Kashmiri chilli powder, curry leaves and mustard seeds, and learn the technique all Indian cooks use to amp up the taste of dal: briefly frying spices in hot coconut oil or ghee to make a tarka.

You will also learn why it is important to soak and sprout lentils, and how to use bone broth to make Indian dals even more nutrient-dense. You will get to sample a few lentil-based snacks from India and take home the recipes and the dals made in class.

Dal is the common term for the whole family of dried beans, peas and lentils used in Indian cooking. An inexpensive source of protein rich in fiber, folate and vitamin B1, nutrient-rich dals are game-changers for both human and environmental health since growing them requires no irrigation or chemical fertilizers and is restorative for the soil. Dals are an essential part of every Indian's food world. Eating dal is never boring because each has its own taste and texture and can be combined with different spices and vegetables for endless variety.

You will get to sample a few lentil-based snacks from India along with the dals ​made in class and take the recipes home.

 

Indian Flatbreads Workshop

An everyday staple for more than a billion people, the essential, all-purpose roti is India’s favorite flatbread and a perfect introduction to the country’s famously rich and diverse bread-baking culture. Requiring no oven, no yeast and no mixers, rotis are simple, round flatbreads made from whole wheat dough cooked on a dry, hot griddle. Without the right technique and ingredients, however, the humble roti, like a good baguette, can be unforgiving and tricky to master.

In this class, you will learn how to make perfectly round, sprouted, whole grain spelt rotis as well as its rich, chewy, flaky variation – the paratha – that can either be enriched with ghee and layered like a croissant, or stuffed with delicious fillings such as spicy potatoes, meats, cheese or vegetables. You will also learn how to make spiced wheat-free flatbreads using nutritious, whole grain flours like purple barley, as well as a dessert flatbread stuffed with sweetened lentils.  No forks or knives needed – Indian flatbreads are a hands-only operation!

In addition to sampling all of the flatbreads made in class, participants will take home all the recipes shared in class.

 

Pankaj Kumar is a bread baker and cook from India, living in Oakland, California. He grew up in a family of Ayurvedic healers, in a culture that believed that food is sacred, a blessing and a gift, and that the simple acts of cutting, chopping and stirring are graces that can bring one peace and calm. Pankaj has pursued his passion for baking, cooking and serving good food in the kitchens of Cheese Board Pizza and Three Stone Hearth in Berkeley and at Arizmendi Bakery in San Francisco. In a previous life, he worked as an MIT–trained urban planner and environmental consultant. www.pankajcooks.com

  

Three Stone Hearth Education Cancellation Policy:

If you pre-register for this class and are unable to attend, please send an email to education@threestonehearth.com letting us know. You may cancel and request a full refund up until 24 hours before the class. We will issue a credit to your account for the full class price. If you cancel with less than 24 hours notice, we will not issue a credit to your account, however you may apply the class fee towards a future class to be used within 6 months. After 6 months, that credit will be void. If you can not attend, you are also welcome to send someone else in your place. However, please let us know that you will be doing this. If you contact us after the class, no refunds or credits will be issued.

 

Kombucha 101 (5/18/19, 10-11:30am)

1 class (1.5 hours)

$50.00

The world of artisanal probiotic beverages is part science, part magic! Join our Fermentation and Preservation crew as they explain and demonstrate the art of preparing wonderful healthy kombuchas. Learn why these amazing live-culture alternatives to conventional sodas and sweetened drinks are actually nourishing. Take home beverages you craft yourself during the class, as well as a scoby to keep the fun going once you get home.


Hanna Towers is a lover of all things food and fermented, and has been creating them for more than a decade. Her interest with fermentation began with reading books on winemaking in sixth grade, to taking classes in food science in college. She loves coming up with exciting new flavor combinations for kombucha and fermented foods.

 

Three Stone Hearth Education Cancellation Policy:

If you pre-register for this class and are unable to attend, please send an email to education@threestonehearth.com letting us know. You may cancel and request a full refund up until 24 hours before the class. We will issue a credit to your account for the full class price. If you cancel with less than 24 hours notice, we will not issue a credit to your account, however you may apply the class fee towards a future class to be used within 6 months. After 6 months, that credit will be void. If you can not attend, you are also welcome to send someone else in your place. However, please let us know that you will be doing this. If you contact us after the class, no refunds or credits will be issued. When Three Stone Hearth, must cancel a class, you will receive a full refund for any fees paid towards the class.