Joni Sare, cooking instructor

Invitation: Dialog Dinner, “Thoughts, feelings and health”

You’re invited…

Thursday, July 8th, 6:30 pm

For a Dialog Dinner with Steve Fowkes

On spirituality and feeding ourselves with thought and food

Hosted by Chef Joni Sare

Join Steve and me for a 4-course Dinner and 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

Contact Joni

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

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