Pregnancy Nutrition Cooking Class: From Pre-Conception to Baby's First Foods
September 30 - November 4, 2013
Monday Evenings, 6:00–7:30 p.m.
Instructors: Dr. Rebecca Asmar of Bambu Clinic &
Chef Tressa Yellig of Salt Fire & Time.
Join in on a conversation about the nutrition you need to prepare your body for pregnancy as well as how to guarantee it gets all the proper support for the healthy development of your growing child.
We will share recipes, a cooking demo, nutrition information, a variety of resources and other helpful hints to make your experience of and relationship to your baby healthy and as comfortable as possible.
The classes will be discussion based and information packets will precede each class to give a basis for the conversation.
Topics will include:
• Pre-conception: diets and detox
• First Trimester Nutrition: Remedies & Recipes
• Second Trimester Nutrition: Hormone Balance and Vaccinations
• Third Trimester Nutrition & Birth Preparation: Making a Food Plan
• Postpartum Management: Breastfeeding & Healing
• Baby’s First Foods: Gentle Introductions
Dr. Rebecca Asmar graduated in 2003 from the National College of Natural Medicine and completed a private 2 and one–half year residency in January 2008. In addition, Dr. Asmar has received special training in homeopathy, counseling, and several forms of moving meditation including Ashtanga Yoga. As owner of Bambú Clinic, she maintains a private practice in general family medicine that focuses on reestablishing balance and function of all body systems.
Tressa Yellig is the executive chef and owner of Salt Fire & Time, a healings foods grocery and classroom in Portland, OR. She teaches cooking classes for the Wellspring School and speaks regularly for various institutions about restoring health through relationships to seasonal food and farmers. Chef Yellig specializes in a variety of health supportive cooking styles including vegan, macrobiotic, and Ayurvedic traditions but mostly advocates the Weston A Price Foundation’s nutritional philosophy of using traditional fats, pastured meats, raw dairy and cultured foods. She believes that Salt, Fire & Time is one sustainable solution to the growing need to heal our bodies, our economy and our community through trust in sourcing and small diverse partnerships in food & wellness.
She is a graduate of the Natural Gourmet Institute in NYC and has an English degree from the University of Colorado, a national certification in massage as well as a certificate in herbalism from the Yerba Buena Herbal Studies School in Northern California. She is currently working on a Master’s in Holistic Nutrition through Hawthorn University.