Price: $50.00
The launch of these new Level 3 classes will endeavor to be something of a “passion project” for Noel because he will attempt to combine his professional goals with his personal aspirations. If you haven’t noticed, Noel is on a mission. Over the past three years, he has made one of those rare life-changing decisions: making health and exercise his top two priorities – no exceptions, no substitutions, no excuses, no…really. And the results have been overwhelmingly positive, incredibly life-affirming, and unquestionably delicious. But don’t let the term “passion project” fool you. Noel is very serious about this new generation of classes.
If you can’t tell by the some of the photos he has posted, Noel has been exercising between two and three hours per day, six days per week, swimming, walking, running and strength training, eating a much more nutritious and balanced diet, improving his sleep habits and, as a result, he has reversed his doctor’s diagnosis of pre-diabetes, lost 50 pounds, maintained his weight for two years and counting, brought his blood pressure down to normal levels, decreased his stress levels and made his wife and family very happy. And now he wants to share some of his newfound knowledge and wisdom with his clients and students in the form of new pizza recipes and techniques.
And the way he has decided to do this is by beginning this new generation of collaborations with health professionals who specialize in nutrition, health and exercise science. As well, Noel has reached out to some of his favorite manufacturers to bring you the next generation of healthy flours for your dough as well as a new way of looking at ingredients and preparations for your toppings and side dishes. The main goal is simple. You don’t have to stop eating the things you love. To the contrary, Noel has been eating bread or pizza (and sometimes both) everyday throughout his entire journey. The goal is to add healthy foods to your diet and look into making better decisions to support your overall health and wellbeing.
Honestly, Noel is not generally a fan of gluten-free pizza so the inception and development of this class has been a somewhat challenging labor of love. That said, Noel has been working for months on this recipe and technique so you know it’s going to be good. But we’re getting ahead of ourselves. The journey actually began when Noel reached out to a family friend and Registered Dietitian, Nancee Jaffe, about collborating on a series of three new and innovative artisan pizza and bread classes. The goal was not to just make delicious pizza and bread but also to teach Noel and his clients and students about health and nutrition in general.
Noel’s conversation with Nancee Jaffe began with a simple question: what are the healthiest foods a person can eat and how can we use them to make delicious pizza and bread? Over a series of discussions and brainstorming sessions, Noel and Nancee fine tuned their goal: to compile a list of healthy and delicious foods by category, with the objective being that Noel would take this list back to his kitchen and create a variety of both healthy and delicious pizzas and breads. And once he had the three prototypes tested and ready for mass consumption, Noel and Nancee would launch their first class: Beginner Level 3. Easier said than done. Noel got to work on the Beginner Level 3 class first.
All of them yielded delicious results but there were two troubling issues:
The main ingredients you will need to purchase for this class are chickpea flour, olive oil and salt. Since this class is a partial collaboration with Hayden Flour Mills, Noel will be mixing with their chickpea flour during the class and we suggest that you do the same. To sweeten the deal, Hayden has offered a Discount of 25% OFF their Chickpea Flour through the end of the year (as well as their Pizza Flour, Artisan Bread Flour, & All Purpose Flour).
Just use the following 25% OFF Discount Code at checkout: SLOWRISEPIZZA2024
WARNING: If you are either celiac or gluten intolerant, you may want to consider a few other brands since Hayden Flour Mills manufacturers other wheat-based products on the same lines used for its gluten-free chickpea flour:
In addition, once you register for this class, Noel will email you the usual recipe and process details so that you can make the dough ahead of class, as well as during the class with Noel if you desire. Noel suggests that you make the dough approximately four hours prior to the time that we will all be baking together during class. Let’s do some quick math. If the class begins at 10:00am PT and we don’t begin baking until about 11:00am PT, you may want to do your own dough mix as early as 7:00am PT if your schedule permits. If pre-class scheduling becomes an issue for you, please do not worry. This is just a suggestion. You can do a quick mix and bake with Noel and, as always, Noel will walk you through all of the details during class, including pros and cons of waiting for your dough. Not to worry. This is not a yeasted dough so fermentation is not an important issue.
Honestly, you can use any ingredients you like as toppings. As always, Noel will give you his recommendations and his collab partner, Nancee, will also make some suggestions. That said, Noel will forward you a list of suggested ingredients you may want to have on-hand for the class. As well, Noel will go over a number of suggested ingredients and preparation during the class. If you wanted to begin experimenting with toppings prior to class, here are some of the ingredients that Noel has also been experimenting with during recipe development to get your creative juices flowing:
None of the items listed below are an absolute requirement but these items will be helpful if you intend to follow along with Noel step by step:
Nancee is the lead dietitian for the UCLA Vatche and Tamar Manoukian Division of Digestive Diseases. Nancee was recruited in 2012 to help develop a comprehensive GI Nutrition Program to enhance care for patients with specific nutritional issues and to provide ongoing nutritional education to UCLA GI fellows, gastroenterologists, and other health care professionals. The GI Nutrition Program is now an integral part of the division’s Integrative Digestive Health and Wellness Program.
In addition to her lead role, Nancee continues her clinical nutrition practice, counseling patients on diagnoses such as irritable bowel syndrome, inflammatory bowel disease, celiac disease, short bowel syndrome and idiopathic or functional bowel disorders. Nancee shares her expertise on nutrition and digestive disorders by speaking at national conferences. Her current research includes the Mediterranean diet’s effects on the gut microbiome in IBS with Lin Chang, MD, co-director of the UCLA G. Oppenheimer Center for Neurobiology of Stress and Resilience. Nancee is also researching different types of diets and their potential effects on remission and flare states in IBD with Berkeley Limketkai, MD, PhD, director of clinical research for the Center for Inflammatory Bowel Diseases. Nancee spearheaded an effort to formalize a GI-specific dietitian group housed jointly under the American Gastroenterological Association and the Academy of Nutrition and Dietetics which became official in 2020.
Nancee graduated from California State University, Los Angeles, where she earned her masters of science in nutrition. She completed her dietetic internship at the Cedars-Sinai Medical Center and at the University of California, Los Angeles, where she was mentored by Dr. Chang.
We will send you an automated confirmation email. Within 24 hours, we will send a second email containing a link to recipe and process instructions to prepare your dough in advance of the class, as well as some toppings if you choose, and everything else you’ll need for our time spent together. After that, you’ll receive an additional link to the Zoom webinar just prior to class time. As mentioned above, by preparing a batch of dough in advance of the class, you will be able to use that dough to bake along with us on Zoom during the class. This will allow you to mix a second batch live with us during class for you to then bake on your own time if you choose.
Don’t worry, we’ll try to answer all of your pre-class questions via email. But, if not, we’re certain this deep-dive virtual pizza class will give you the opportunity to ask all of your burning healthy pizza questions in real-time.
**NOTE: Class registration will end one hour prior to class time.**
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Live Zoom Healthy Gluten-Free Artisan Pan Pizza Class with Special Guest Nancee Jaffe MS RDN, Registered Dietitian - Beginner Level 3 PROMOTIONAL PRICE: $50.00 (**50% OFF** THE $100.00 STANDARD BEGINNER CLASS…
Don't miss this chance to have all of your most pressing pizza questions answered by Noel Brohner of Slow Rise Pizza. A professional pizza consultant and artisan bread and…
