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| | 22 Close How to Improve Gut Health Naturally
Tuesday, May 22 
Westside Santa Cruz
How to Improve Gut Health NaturallyHealth & Wellness
6:00pm - 7:00pm
 A Consumer-Based Lecture with Health Coach Joanie Blaxter
This class delves deeper than probiotic foods and conventional probiotics to talk about something up and coming: commensal spore bacteria. Because humans are designed to be naturally consuming gut commensal spore bacteria through our food every day, our entire immune and digestive systems evolved around the critical presence of these specific bacteria.
Did you know that 99.99% of the bacteria in fermented foods and conventional probiotics do NOT survive or colonize in our intestines? Gut commensal spores, however, found naturally in our environment, WILL kill harmful microbes in our microbiome... if you can get exposure to them.
Unfortunately, we have so destroyed soil health and natural food production that we no longer consume these strains. Natural childbirth and breastfeeding as well as weaning practices have been interrupted in a way that contributes to an epidemic of autoimmune problems. We can reverse this epidemic by healing gut dysbiosis, Leaky Gut and the immune dysfunction that accompanies this extremely common condition. Come to this one hour lecture to learn more about why supplementing with commensal spore bacteria is essential to good health.
About the Instructor:
Through her professional connections in the natural products industry, Joanie Blaxter has had extensive training over the last two years with Kiran Krishnan, a research microbiologist who lectures nationally and internationally, largely at medical conferences, as an expert on the microbiome and gut commensal spore bacteria. As a health coach and columnist for a national food and nutrition blogger, Joanie specializes in probiotic myth busting by explaining the newest microbiological science and how we can reverse the current epidemic of immune dysfunction by re-establishing gut health with gut commensal spore bacteria. Sign Up For Event
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| | | 30 CloseAyurvedic Cooking 101
Wednesday, May 30
Westside Santa Cruz
Ayurvedic Cooking 101Food & Drink
6:30pm - 9:00pm
$45.00 With Certified Ayurvedic Practitioner and Chef, Talya Lutzker
Have you heard the buzz about Ayurveda? Learn to apply it in your own life!
Chef Talya Lutzker will lead you through an understanding of this ancient healing science and how to apply it in your own kitchen. Have more energy, feel more vital and enhance your families’ health with simple, delicious, balancing recipes from Talya’s Ayurvedic kitchen. Through preparation of various condiments, entrees, and side dishes, you’ll experience Ayurveda’s six tastes, phenomenally delicious recipes, and get a sense for which foods are best for your body type.
About the Instructor:
Talya became a Certified Ayurvedic Practitioner through the Dhyana School of Therapeutics in Sebastopol in 2003. She was the first Ayurvedic Chef at DeAnna Batdorff’s Pancha Karma Center, where she helped transform the lives of clients & students by sharing cooking skills, nutritional know-how, personalized Ayurvedic education and coping strategies to foster a healthier relationship with food. Talya has continued to spread her ayurvedic knowledge in Santa Cruz for the past 15 years.
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| 31 CloseCooking with Wild Seaweeds
Thursday, May 31
Westside Santa Cruz
Cooking with Wild SeaweedsFood & Drink
6:00pm - 8:00pm
$35.00 Cooking Demo with Ian O'Hollaren, founder of Seaquoia Wild Seaweeds & Nutrition Consultant Madia Jamgochian
Did you know that sea vegetables, also known as seaweeds, are a nutritional powerhouse packed with protein, vitamins and minerals? Rich in iodine, sea vegetables can play an important role in providing thyroid support. Seaweeds are also high in calcium, folic acid and magnesium, as well as iron, potassium, and pantothenic acid.
Of the brown variety, arame, hijiki, kelp, kombu and wakame are the most popular. Nori, a red seaweed, is perhaps the most well known variety being a main ingredient in sushi rolls.
Studies have shown that sea vegetables have been consumed since at least 8000 B.C.E. by cultures in the Japanese region. Today, however, most people have strayed away from including sea vegetables in their every day diet. This class aims to change that by showing you how to utilize fresh sea vegetables harvested just up the coast from Santa Cruz. Madia and Ian will show you how to whip up 4-5 different recipes using fresh sea vegetables. Come hungry!
About the Instructors:
Ian O’Hollaren combined his knowledge and passion of the ocean and turned it into a business and lifestyle. For almost 2 years, Seaquoia Wild Seaweeds has been harvesting seaweeds from California’s unique and bio-diverse coastal ecosystem. Ian strives to connect people to the source of their food while promoting environmental awareness, which has been his business philosophy from the start!
Madia graduated from Bauman College of Holistic Nutrition in 2013 after completing her BA in Environmental Studies and Exercise Sports Science at UCSB. Shortly after, she started her personal nutrition consulting business My Healing Habits. She enjoys educating on how to heal inflammatory and autoimmune conditions, and believes in the food-as-medicine approach.
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