Please join Steve Fowkes and me at the Dinner table for a ….

ketogenic / paleolithic meal

Click this "Register Now!" button to reserve your seat for tonight's meal.

The menu

Appetizer: Watermelon soup with Pine nut and Brazil Nut cream
Main course: Buffalo roast wrapped with buffalo bacon, braised and slow-roasted with veggies, and a salad bar with an array of macro- and micro-nutrient toppings
Dessert: Steve’s almost famous Brownies (reduced sugar, wheat-free, egg-free, potentized with collagen, coconut oil and dark chocolate)

Tonight’s conversation

The discussion during this dinner is open to any nutrition topic that is brought to the table.

These nutrition gatherings are for you… if you, a loved one or a client has a health challenge and you have questions, and/or have nutrition info to share with the group. Everyone is welcome, whether you are a patient or practitioner.
(Private consultations are available with Steve before and after, please contact him to make an appointment.)

Dinner time

When:· Tuesday, July 27th, 6:30 – 9:30 PM

Donation

Pricing: minimum donation of $40 per person

Where

Location: at a private home in Cupertino
(address will be provided with a confirmation of your RSVP)

RSVP / Reservations

To make your reservation:

Click on the registration button…

or…. write to Joni at joni sare at gmail dot com

Bios

Steve Fowkes is an organic chemist, biochemist, nutritional-formulation consultant, legal expert witness and is considered an expert in brain function and metabolism. He has written several books, authored numerous articles and papers, illustrated books and scientific papers and served as editor, technical editor and guest editor on many more. He is currently writing his sixth book.  In 1979, he co-founded a vitamin company, Vitamin Research Products and managed their research, new product development, manufacturing, data-processing and shipping departments until 1983.  In 1992, he founded and continues to direct the Cognitive Enhancement Research Institute.  His ability to translate technical topics for the public led to TV appearances on People are Talking, a San Francisco-based TV talk show, the Dr. Dean Edel Show, a nationally syndicated TV talk show, and CNN’s Larry King Live, and several anti-aging documentaries. Steve is available for private and group nutrition counseling.
Email address: fowkes2 at ceri dot com
Web samples of Steve’s writings: www.ceri.com
Phone: 650-321-CERI
Skype: swfowkes
YouTube: swfowkes

Joni Sare, NE, Chef is a personal trainer for the kitchen and a healthy-eating coach for people. She specializes in whole-food nutrition lectures, cooking demos, meal planning and dinners (from raw food to meat-based meals). Joni offers 3- to 30-day live-in retreats to help people make lasting changes. She began nutrition studies in 1983 and is course-certified as a Nutrition Educator (2007) and Natural Chef (2008), from Bauman College(.org) in Berkeley.  Joni is also the Executive Director of the Health Medicine Forum(.org), an educational foundation in Walnut Creek, producing events at the Lesher Arts Center. Joni is available for private and group nutrition counseling, lectures, cooking demos and catering.
Email address: joni sare at gmail dot com
Web site: www.jonisare.com
Telephone: 925-381-8498

Please join Steve and me at the table for a ….

ketogenic (paleolithic) meal

The menu

Appetizer: Watermelon soup with Pine nut and Brazil Nut cream
Main course: Buffalo roast wrapped with buffalo bacon, braised and slow-roasted with veggies, and a salad bar with an array of macro- and micro-nutrient toppings
Dessert: Steve’s almost famous Brownies (reduced sugar, wheat-free, egg-free, potentized with collagen, coconut oil and dark chocolate)

Tonight’s conversation

The discussion during this dinner is open to any nutrition topic that is brought to the table.

These nutrition gatherings are for you… if you, a loved one or a client has a health challenge and you have questions, and/or have nutrition info to share with the group. Everyone is welcome, whether you are a patient or practitioner.
(Private consultations are available with Steve before and after, please contact him to make an appointment.)

Dinner time

When:· Tuesday, July 27th, 6:30 – 9:30 PM

Donation

Pricing: minimum donation of $40 per person

Where

Location: at a private home in Cupertino
(address will be provided with a confirmation of your RSVP)

RSVP / Reservations

To make your reservation:

Write to Joni at joni sare at gmail dot com

Bios

Steve Fowkes is an organic chemist, biochemist, nutritional-formulation consultant, legal expert witness and is considered an expert in brain function and metabolism. He has written several books, authored numerous articles and papers, illustrated books and scientific papers and served as editor, technical editor and guest editor on many more. He is currently writing his sixth book.  In 1979, he co-founded a vitamin company, Vitamin Research Products and managed their research, new product development, manufacturing, data-processing and shipping departments until 1983.  In 1992, he founded and continues to direct the Cognitive Enhancement Research Institute.  His ability to translate technical topics for the public led to TV appearances on People are Talking, a San Francisco-based TV talk show, the Dr. Dean Edel Show, a nationally syndicated TV talk show, and CNN’s Larry King Live, and several anti-aging documentaries. Steve is available for private and group nutrition counseling.
Email address: fowkes2 at ceri dot com
Web samples of Steve’s writings: www.ceri.com
Phone: 650-321-CERI
Skype: swfowkes
YouTube: swfowkes

Joni Sare, NE, Chef is a personal trainer for the kitchen and a healthy-eating coach for people. She specializes in whole-food nutrition lectures, cooking demos, meal planning and dinners (from raw food to meat-based meals). Joni offers 3- to 30-day live-in retreats to help people make lasting changes. She began nutrition studies in 1983 and is course-certified as a Nutrition Educator (2007) and Natural Chef (2008), from Bauman College(.org) in Berkeley.  Joni is also the Executive Director of the Health Medicine Forum(.org), an educational foundation in Walnut Creek, producing events at the Lesher Arts Center. Joni is available for private and group nutrition counseling, lectures, cooking demos and catering.
Email address: joni sare at gmail dot com
Web site: www.jonisare.com
Telephone: 925-381-8498

You are invited to a Dialog Dinner with Cherie Calbom, The Juice Lady
Monday evening, July 26th …..  hosted by Chef Joni Sare
Silicon Valley (address given with RSVP confirmation)

Cherie's latest book: The Juice Lady's Turbo Diet

Cherie Calbom – The Juice Lady, known for her health books, infomercials and QVC appearances, will be in the Bay Area at the end of July to promote her newest book:
The Juice Lady’s Turbo Diet, Lose 10 pounds in 10 days the Healthy Way.

During her visit to the South Bay she will be the guest of honor at my Dinner table, Monday, July 26th, from 7:30 to 9:30pm. I hope you’ll join us. (See her Bay Area schedule, below.)

This is a rare opportunity to visit with the wonderful, gentle Cherie, to hear her ideas and information – and to have your questions answered – about juices, smoothies and the raw food diet. She’ll bring copies of her book ($14.95). We’ll have 16 people maximum at the table, so this will be an intimate setting while Cherie facilitates our conversation on sustaining the raw food diet, detoxing, weight management and so much more.

… AND … this will be a great opportunity to enjoy a 4-course Raw Food meal (most foods organic, nonGMO and locally grown). View full article »

Join Steve and me for Dinner on Thursday, July 8th, for an intimate conversation on ….

How thoughts, feelings, intuition and spirituality affect our health and well being. It’s not just about taking supplements and eating good food. Steve will discuss the religious-spiritual side of nutrition, including exercise and metabolism…. and the neuroendocrine mechanisms of disease: insulin resistance, cancer, neurodegenerative diseases and aging.

We are what we think, we are what we feel, and we are what we believe. Being true to ourselves lessens the challenge of change: being able to resolve differences in thought and belief. We’ll talk about various tools that we all employ: affirmation, appreciation processes, cultivating unconditional love, awe and wonder.

The conversation will also include aspects of consciousness – balancing self-transcendent and self-assertive experience….. such as the conflict between selflessness and self assertiveness with sharing, giving and service.

Reservations

Click here (link to come) or contact me

The theme:  Fruit

Sooooo many fruits are available to us so I thought it would be apropos to accentuate it in our meal, plus, it goes well with the spirituality theme. Fruit has been used – I’m sure for eons – to enhance spiritual communication. I know for me it raises my vibration, yet, couldn’t think of why it raises our vibration. SO – I asked Steve the big ‘why’ question and he replied with these reasons…. it’s sugar content feeds the brain, it’s in abundance so people are able to contemplate during this time of reprieve from scarcity, and it’s alkalizing and thus anti-inflammatory.

Rest assured – I’ll balance each dish so that our blood sugar levels remain stable and those who want to remain in ketosis will be able to do so. I’ll use various fats and oil sources, from nuts, seeds and pressed oils such as hazelnut, walnut and pumpkin seed. Protein sources will be nuts, seeds, feta cheese, turkey, tofu, quinoa and beans. This is a vegetarian- and meat-lover menu. Most of the fruit will be raw, mixed with some cooked foods.

The menu

Appetizer: Marinated Watermelon with Feta Cheese

Soup: Creamy Cantaloupe, Peach and Tofu Soup

Entree:

• Apple, Red and Green Cabbage Coleslaw w/Caraway Coconut Cream (water and meat of Thai Young Coconut)
• Apricot Cucumber Cashew Quinoa Salad w/Orange Blossom Water
• Marinated Black Beans w/Raspberries and toasted Pumpkin Seeds
• Turkey and Sun-Dried Tomato Meatloaf w/Plum Reduction Sauce

Dessert: Steve’s soon-to-be-famous Brownies w/Walnut Cream and Strawberry Coulis

The recipes

I have yet to create the recipes, and I improvise while I’m in the kitchen – so – I’ll post the recipes here within a few days after the dinner.

You’ll also see the recipes and a recap of our Dinner this past Wednesday, on June 30th:

Starter: Marinated Cucumbers with Smoked Salt

Appetizer: Coconut Cream Tomato Basil Soup

Entree:

· Chicken Piccata
· String beans w/caramelized onions and shallots
· Roasted Summer Squash w/hazelnut oil and herbs

Dessert: Homemade Very Berry Coconut Cashew Ice Cream