Cuisine of Angel's Nutrient Dense Food Program
Lynda Hammersmith has been in the food business for more than thirty years. She's had a love of cooking and a fascination with the cultural ancestry of foods since childhood. Through the years, Lynda has cooked many different cuisines and prepared many diet programs. But, it was her personal success with eating these nutrient dense foods that inspired her to develop these menus and to offer them to the community. Cuisine of Angels would like to help you discover a better way to eat. Lynda has a commitment to cooking to support both individual and planetary health. Her cooking programs are based upon the mode of the Community Supported Kitchen found at Three Stone Hearth in Berkeley and the healing foods prmoted through the Weston Price Foundation.
The Principles of the Meal Program
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Eating the Rainbow-our menu daily features highly colored foods from all colors of the rainbow
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Eating seasonally
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Eating locally and organically, where possible
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Eating seasonally
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Clean proteins
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Healthy fats
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Lacto-Fermented foods from the world's cultures
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5 to 9 daily servings of fruits and vegetables
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Heavily weighted with the Super Foods as defined by Roy Walford's Life Extension diet
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Nutrient dense soups and entrees
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Mineral rich bone broths
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Raw and cultured products
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Pastured and grass fed meats
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Natural sweeteners
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Ancient Whole Grains
How and Where to Order
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Your complete meals are delivered 3 times a week and will provide you with Breakfast, Lunch and Dinner plus extensive snacks.
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The program includes a one hour intake interview and ongoing support.
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You may transition into gradual preparation of your own foods at anytime as it is the intension of our program to educate and to help you towards independence and mastery.
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To program provides shopping and cooking education as desired.
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To get started, call 310-415-2728
Sample of Cuisine of Angels Menu
Breakfast: (for two days)
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Red Quinoa Cereal w/ all grain 'milk' (brown rice, amaranth, millet and quinoa)
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w/ maple syrup, nuts and fried fruits
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Blackberries and Cantaloupe w/ Goat Yoghurt Chesse
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Brown Rice Bread w/Goat Butter (suggest you toast this)
Lunch:
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Crab Salad w/mixed vegetables
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Black Bean Soup w/ cilantro and goat youghurt sour cream
Dinner:
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Poached Salmon w/ Dill
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On bed of sautéed Chinese Greens w/ Garlic
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with oven Fried Sweet Potatoes
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Sautéed Chicken w/ Seaweed Pasta and Stir-fried Vegetables
Snacks:
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Celery w/ Almond Butter
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Edamame (bag of small green beans)
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Organic Apple and Pear
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Artichoke Dip and Olive Tapenade w/ Wheat-free Crackers
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Pickles
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Candied Sprouted Curry Cashews w/ Maple Syrup and Dried Fruits
About Lynda Hammersmith:
Lynda Hammersmith has been in the food business for more than thirty years. She was classically trained at La Varenne, Paris and at Epicurean Culinary School in L.A and at the French Cooking School in Berkeley CA. For seven years she worked as Executive Chef for Bristol Farms developing their entire original food line. She worked in Hollywood as a private chef and was one of the original founders of Jody Maroni's Gourmet Sausage restaurants. Always interested in exploring the impact of diet on personal and planetary health, she has taught at Pritikin, and operated a diet service based on the life extension diet of Roy Walford's research. She is an eco-traveler who has worked on organic farms and is a member of WWOOF ( World Wide Organization of Organic Farmers)., working in Ecuador on an organic banana and cocoa plantation in the jungle and at a food & farmers co-op in the Andes. In New Orleans she taught nutrition and culinary classes and helped build community gardens. Lynda is currently an independent eco-traveler who is interested in teaching, learning and in being of service.
To get started or learn more , call 310-415-2728
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