Tag Archives: cooking classes

Aunty Oxidant Coming Near You

Tracy at MPS’ Farm 2 School community BBQ 9-21-12













Aunty Oxidant is going to be all over the metro in the next 3 weeks, doing demos and teaching various classes. 


  • Sat Oct 13th, MN Food Assoc. Harvest Party, Marine-in-St-Croix (near Stillwater)
  • Sat Nov 3rd, GIA Kitchens Food Fair, St Paul.
  • Sat Nov 10th, Resource Fair, Food Allergy Support Group MN (FASGMN), Hopkins
    [Alas, demos at Farmers Markets are over, since the satellite markets will be closing soon. Boo hoo! ]


  • Oct-Nov: basics with teens of St Paul East Side Boys & Girls Club, thru Free Arts MN program.
  • Oct 29th, Meatless Monday Garden Supper, at Harvest Moon Co-op, Long Lake.
  • Nov 3rd, Healthful Holiday Sides, at Inver Grove Hts Community & Fitness Center.
  • Nov 7th, Healthful Holiday Sides, Robbinsdale Community Ed at Robbinsdale Middle School.

I’ll be posting more details about these events and classes shortly.

Meanwhile, I just had to share these great photos I received today of me, handing out samples at last month’s Farm 2 School Community BBQ hosted by Mpls Public Schools’ Dept of Culinary & Nutrition Services. (See Sep blog posts.) Since Aunty Oxidant has no sidekick*, I rarely get photos of myself despite doing these events all the time.

Pic #1: prepping samples of Blanched Carrot & Kale Salad in Orange Ginger Vinaigrette. The other tray on left side displayed cups of Roast Ratatouille — on the table is the big tub I had brought.

Blanched Carrot & Kale Salad in Orange Ginger Vinaigrette. Vegan, gluten-free, soy-free.

Pic #2: lovely close up of the beautiful, super-food Carrot Kale Salad. A perfect autumn side dish that keeps a week and can be extended w/ beans or quinoa, etc. See Recipe page.

[Thanks to MN Dept of Health and Family Support for the photos!]





*I did rope a friend into a sidekick gig once, and had her wear a giant 7 ft corn costume at the farmers’ market. It proved hard for her to hand out samples without knocking people on the head. Note to self: make smaller costumes.



DDoW Menus and Cooking Class details

I’m offering a series of cooking classes at Inver Grove Hts Community Center. They are scheduled on three consecutive Thursdays from mid-Sept, to coincide with the mini- Farmers’ Market held in the center’s parking lot. Here are the topics & dates:

  1. Mobile Meals, Thur, Sept. 22, afternoon and eve sessions
  2. Heart-Healthy Whole Grains, Thu, Oct. 16, afternoon and eve sessions
  3. Power Up with Super Foods, Thu, Sept. 29, afternoon and eve sessions
  4. Gluten-Free Meals, Thu, Oct. 6, afternoon and eve sessions

    For descriptions, fees and how to sign up, see IGH’s Fall Brochure.



1) Channa Chaat (Garbanzo Bean Salad). Vegan & gluten-free. A hearty entree salad with Indian-style seasoning and cukes, tomatoes, kohlrabi and green bell peppers from the farmers’ market, lime juice. Hungarian peppers give a little kick.
2) Kasha Pilaf w/ Walnuts, Cabbage & Celery. Vegan & gluten-free. Flavorful Indian-style pilaf that I’ve improved upon since making it repeatedly for a client with extensive food allergies. You can eat this room-temp or hot. Kasha is the common name for whole grain Buckwheat Groats. Buckwheat – a misnomer — is not related to wheat at all. See blogpost about Buckwheat.

SEP 5 – 11
1) Ensaladilla. Vegan & gluten-free. A repeat from June that I really like, this is an exuberant red potato salad w/ blanched green beans, red bell peppers, carrots, chopped pickles and capers in a mustardy vinaigrette. Basically a variation of Salade Nicoise.

2) Quinoa Gazpacho. Vegan & gluten-free. Gazpacho, a refreshing raw tomato soup, is an answer to the “over” abundance of tomatoes, cukes and peppers. I thought quinoa would be nice, too. It might be a soup or it might be more like salad — I haven’t decided. Please note, gazpacho and any raw tomato dish does not keep as long as my other salads, most likely b/c of the fruit’s high amount of sugars.

SEP 12 – 18 
1) Zucchini, Green Bean & Lima Bean Cassoulet w/ Basil. Vegan & gluten-free. 
2) Cabbage Salad with Roast Beets & Creamy Borscht Dressing. Vegan & gluten-free.

Coming up: Eggplant Casserole, possibly Moussaka which was a big hit last winter.

Demos & Classes

Aunty Oxidant and kids making salads at Farmers' Market (photo by Sharon Ramirez)

THIS SUNDAY Aunty Oxidant (that’s me) and the Little Locavore show ride again! I will be demo-ing healthful salads at the Kingfield Farmers Market, one of the best markets in town! Come see me at 10.30am down at 4310 Nicollet Ave, Mpls. It’s open every Sun 8:30 am -1 pm.

I am planning to make — with kids’ assistance — Firecracker Slaw, a gorgeous tasty salad of shredded raw beets, carrots, kohlrabi and apples tossed in a chipotle vinaigrette. It’s sweet & spicy, crunchy & filling and very ‘clean’. FULL of vitamins, antioxidants and fiber fiber fiber. 

Firecracker Slaw: the prettiest slaw you've EVER seen! (my photo)

As my clients and readers know, I am all about Fiber. Fiber is the key to a healthful food lifestyle and a healthy body. It improves heart-health by removing cholesterol & fat from your system, cleans out your colon and makes you feel better. Fiber comes from — surprise — natural whole grains, beans, veggies and fruits, which also contain vitamins and antioxidants. So there you go.

This week I taught a cooking class at the new Rice Street Teen Center run by St Paul Parks & Recreation Dept. My audience was St Paul teens and the topic, unbeknownst to them, was Healthful Snacks. It was a little challenging to come up with dishes that I thought teenagers — vs adults — could easily and inexpensively make at home, ie with readily available, cheap ingredients and short prep times.

This was the resulting lesson plan:
  • fresh salsa w/ market veggies
  • “Texas caviar” aka black bean, corn & veg salad w/ pineapple & lime juice dressing
  • pineapple cream cheese & banana quesadillas
  • banana, peanut butter & craisin balls rolled in sunflower seeds.
The nine teens divided into four teams to make the above, which we served with tortilla chips. We diced fresh green peppers, tomatoes & onions, minced jalapenos, garlic & cilantro and then divided these in half to use in both vegetable dishes. Corn (from frozen), fresh diced cukes and 2 cans of black beans made up the rest of the bean salad. Canned chunked pineapples were strained and mashed with cream cheese, while the pineapple juice went into the bean salad. 

It was lots of fun and the teens took many containers of food home. My next class at Rice Street is in mid-Sept. With the same goal of making easy & inexpensive healthful foods, I’m thinking about Seasoned Oven-fried Potato, Sweet Potato, Rutabaga and Zucchini Spears. Roasting is a wonderful & easy cooking method as well as a healthier (low-fat) way to enjoy root veg. Plus root vegetables are cheap and feed a crowd — you can buy 5# of potatoes for the price of a lg bag of Tater Tots.  So wish me luck! 
I’ll be posting soon about a series of cooking classes that I’m offering at Inver Grove Hts Community Center. They are scheduled on Thursdays from mid-September thru October, to coincide with the mini- Farmers’ Market held in the center’s parking lot! 

If you have any suggestions for foods/dishes that appeal to teens and kids, please include in a comment on this blog, or, email me at tracyksyue@yahoo.com. Thank you!

No Blues on the Fourth

Samples of Jewel Cabbage Slaw at North End Teen Center Grand Opening (photo by Grit Youngquist of Ramsey County Health Dept)

The Delivered Dishes of the Week, Fireworks Wheatberry Salad and Firecracker Slaw, feature lots of red, white, purple and green — all colors except for blue. I’m getting beautiful fresh chard today from my friend Chris Gamm, who has an organic farm in St Francis. The diced stalks will replace celery in the Wheatberry, and shredded chard leaves will go in the Slaw.

See below for a short list of upcoming DDoW menus, or read the full descriptions at the Menu Archive.
Tracy and kids at North End Teen Center

Tracy and tweens at St Paul's new North End Teen Center June 20th (photo by Grit Youngquist of Ramsey County Health Dept)

June 20th: I provided samples of Lentil Beet Salad and Jewel Cabbage Slaw — and met Mayor Coleman — at the Grand opening of the St Paul Parks & Rec North End Teen Center, on Rice & Marion. I’ll be teaching cooking classes there later this summer & fall. It’s a great facility, designed in collaboration with a local teen council. The tweens in attendance snarfed up both salads and took some home, which was very gratifying. The older teens, who were acting as tour guides, did not. Hmmm.
Other Notes:
  • I picked up “Reverse Diabetes: Your Total Guide to Blood Sugar Control” by Reader’s Digest. It’s a really nice, well-designed book with lots of strategies for life-style changes such as calming yoga and biking as well as a healthful diet. I am very pleased to notice that most of my dishes are just like theirs.
  • I hope to include some fresh peas soon here and there, which should be avail from local farms soon. Market produce is a bit behind due to a cooler May & June.
  • Harvest that giant bush of oregano and make a paste w/ garlic, then freeze, to use like pesto. It’s also good freshly snipped in salads.

Fireworks Salad, which I make with either red wheat berries or red rice.

1) Firecracker Slaw in Chipotle Vinaigrette.Vegan & gluten-free. With apples and raw beets. 

2) Fireworks Wheat Berry Salad, Tarragon Vinaigrette. Vegan & Gluten-free. Chewy & crunchy.

July 4 – July 10 
1) Potato & Vegetable Fricassee with Oregano. Vegan & Gluten-free.
1) Beans and Brown Rice Pilaf. Vegan & Gluten-free.

July 11 – July 17
1) Black-eyed Peas & Barley Salad w/ Mint Vinaigrette. Vegan.
2) Green Beans & Quinoa with Dill. Vegan & Gluten-free.