Keynote Discussion: Cooking & Baking as Elements of Wellness
Presented as part of Early Music America's Well-Tempered Musician wellness series.
Simulcast live on Facebook Live, YouTube Live, and Twitter.
Panel:
Tekla Cunningham - Baking has been a part of my life as for as long as I can remember. My father baked bread when I was growing up, even trading it with a friend who ran in importing business for Afghan carpets and lapis lazuli jewelry. My father studied in Vienna in the late 60’s and brought home both Nicolas Harnoncourt’s Teldec recordings, which shaped my musical tastes, and a taste for the middle European baked goods, from apricot dumplings to Zwetschkendatchi and Topfenpalatschinken. My German mother once famously tried to make a strudel and threw down the dough in frustration. My dad picked up the dough and the rest was history! Family trips to Europe to visit family and friends always included daily afternoon Kaffee und Kuchen (mit Schlag). When I went to Vienna for three years after undergraduate I studied violin but also made a thorough tour of the great coffeehouses and bakeries of that city. While studying and living in San Francisco and the Bay Area I enjoyed the year-round abundance of the farmer’s markets as well as the incredible food scene. I’ve always loved the act of creating things with my hands. Music and concerts are a source of never ending joy but can be quite ephemeral, and I take great satisfaction in creating and sharing baked goods, especially around the holidays and for festive occasions like birthdays and weddings. Learning about different food traditions is such a wonderful way to learn about different cultures and traditions, and a way of sharing mine.
Sarah Jane Kenner (The Hungry Musician) is a professional violinist, blogger, and culinary coach in the New York City area. As a violinist, Sarah specializes in early music, and has performed with leading period instrument ensembles in venues such as Lincoln Center, Carnegie Hall, Washington National Cathedral, the Caramoor Center for Music and the Arts, and Trinity Church Wall Street. She holds performance degrees from The Juilliard School, the Manhattan School of Music, and Temple University. At The Hungry Musician, Sarah enjoys providing cooking tips and wholesome, flavorful recipes geared towards creative individuals. She knows firsthand how hard it can be to fit cooking (and other forms of self-care) into a busy lifestyle - but she also knows how essential it is for maintaining physical, mental, and creative health. For this reason, she has made it her mission to encourage her unique following and clientele to embrace cooking creatively and efficiently. For more recipes, food content, and information about culinary coaching, visit Sarah on Instagram and Facebook @hungrymusician or at To follow along with Sarah's musical engagements and projects, visit sjkviolin.com.
Low-Fat Blueberry Muffins (325K)
Thyme and Onion Stuffing| Cheap Meal ideas| Frugal living
Hi Guys, so here is the thyme and onion stuffing recipe. Its so good and really cheap and quick to make, I forgot to say on the video if you'd like it a little more moist you could add a bit of water to it.
350g breadcrumbs
250g butter/margarine
3 white onions
2 tbsp thyme
1 tbsp parsley
Salt and pepper to taste
Thanks for watching :)
Nutrition Nexus: Fueling Health, Sustainability, and Longevity with Lynne Bowman
Source:
Lynne Bowman has been featured at women's expos throughout the country, teaming with actress Deidre Hall to write and publish Deidre Hall's Kitchen Closeup (2010) and Deidre Hall's How Does She Do It? (2012). She’s won national awards as a creative director for Silicon Valley companies, was Creative Director at E&J Gallo Winery, Advertising Manager at RedKen Laboratories, and freelanced for agencies in San Jose, Los Angeles, and New York. She has also worked as an actress, makeup artist, screenwriter, illustrator, legal journalist and television Weather Person.
Episode 88 – Mariano Gonzalez – Grafton Village Cheese Co
Join Mariano Gonzalez, Ruth Flore & Amy Sisti-Baum ACS CCP for a talk about the rich history of the Grafton Village Cheese Company, the farms that supply the milk and a Virtual Cheese tasting of the Grafton traditional Clothbound, Shepsog, and Bear Hill.
We tasted and paired up these cheeses:
Grafton Traditional Clothbound Cheddar
Bonnie’s Jams Apricot Orange
Effie’s Walnut Biscuits
Blue Point Toasted Lager
Grafton Shepsog
Fat Toad Farm Salted Bourbon - Kentucky straight Bourbon
Rustic Bakery Olive Oil & Sel Gris Organic Sourdough Flatbread
Blue Point Toasted Lager
Grafton Bear Hill
The Preservation Society Fig Spread
34 Degrees Original Crisps
Blue Point Toasted Lager
You can order these cheeses and taste with Mariano, Amy & Michael.
Grafton Village Cheese Box $ 65.00
Grafton Traditional Clothbound Cheddar, Grafton Shepsog & Grafton Bear Hill
To order cheeses, email as follows: service@graftonvillagecheese.com
Please provide your name, shipping address and phone number at which we can contact you for credit card information.
For more cheese stories and virtual cheese tastings check out this YouTube Channel, Michael Landis Cheese. While there, take a second and subscribe, it means a lot to me, Thanks!
WHAT I EAT IN A DAY// STUFFED TOMATOES + SOURDOUGH RECIPES
Hey guys!
Thank you for joining me for another video! See below all the recipes and links:
My ebook with over 65 vegan & gluten free recipes:
Discount codes:
ELISA15 for 15% off my favourite matcha from Matchaeologist:
HappySkin fro 15% off my favourite protein powder from Form Nutrition:
HAPPYKITCHEN10 for 10% off my favourite chocolate from Nucompany:
happyskinkitchen for 20% my favourite skin care brand REN:
Sweet Potato Granola Recipe:
Ingredients:
100g of sweet potato (peeled cut into chunks)
200g of jumbo oats
40g of coconut oil
90ml of maple syrup
60g of mixed nuts of your choice (I have used walnuts, almonds and pecans)
20g of sunflower seeds
20g of pumpkin seeds
45g of raisins
45g of coconut chips
2 tsp of ground cinnamon
A pinch of salt
Steam or boil the sweet potato chunks until they are cooked through and very soft. Drain and let them cool down. Once cold, mash them down with a fork until you have a puree kind of consistency.
Preheat the oven at 160 degrees Celsius. Line a baking tray with some parchment paper. In a large bowl mix together the oats, mixed nuts, sunflower seeds, pumpkin seeds and cinnamon powder. In a separate bowl combine the melted coconut oil, maple syrup and mashed sweet potato. Mix really well until you have a smooth paste. Pour the wet ingredients into the oat mix and combine everything until the nuts and oats are nicely coated.
Spread the mixture evenly over the lined baking tray and bake for about 45 minutes, stirring every 10 minutes, until golden brown. Add the coconut chips for the last 10 minutes. Remove the tray from the oven and let it cool down. Add in the raisins and mix everything together. Store the granola in an airtight jar or container. It will stay fresh for at least a couple of weeks
Similar Tofu Scramble recipe:
How to make your sourdough starter:
My dad Sourdough Recipe:
600-700g of his flour blend
water until you have a sticky dough
Bake in the oven at 180 degrees Celsius for 40 minutes.
Stuffed Tomatoes:
Serve 3-4 people
Ingredients:
10-13 medium size tomatoes
350g of cooked brown rice
1 white onion - finely chopped
1/2 medium size courgette or 1 small one - chopped into small cubes
5-6 sundried tomatoes - chopped finely
3 garlic cloves crushed
a handful of chopped basil
A few thyme sprigs
A few oregano sprigs
1 tbsp of harissa paste
2 tbsp of nutritional yeast
salt and pepper to taste
Cut the top of the tomatoes then with a teaspoon scoop out the flesh. Keep the pulp. Place the pulp over a sieve over a bowl. Drain and discard the excess liquid. Chop the remaining pulp. Place the tomatoes on a baking tray. Heat a drizzle of olive in a frying pan and fry the chopped onion for 5-8 minutes until it starts to caramelise. Add in the chopped courgette and garlic and cook for 10 more minutes. Add in the chopped basil, thyme and oregano and stir everything together. Add in the chopped tomato pulp and the harissa paste,stir everything together and cook for 5 more minutes. Add in the rice and the nutritional yeast and mix to combine. Season with salt & pepper. Fill the tomatoes, pop the tomato lid on top and bake them in the oven at 200 degrees celsius for 30 minutes.
My previous video:
Follow me on Instagram for more recipes and inspiration:
Lots of love,
XX
Elisa