TOPANGA, CA — “This pasta-free, gluten-free lasagna is soothing to the gut. Feel free to substitute kale for the chard, or use a mixture of the two. You can also make it without the sausage if you prefer to serve it as a lighter side with a meat or fish dish. This one takes some assembly time, but it’s worth it. You can scale this recipe up by 50 percent — great for when you’re serving a crowd,” says Hilary Boynton, cookbook author, certified holistic health counselor, and the founder of School of Lunch (SOL).
The devoted mother of five young kids, Hilary refused to accept the quality of food her children were being served during school lunch. She has seen the power of nutritional healing firsthand. Inspired by her own experience of “food as medicine,” she has dedicated herself to helping others on their path to wellness as a cook, coach, and professional educator. Hilary supports her clients by integrating “Paleo” and “Primal” philosophies with the wisdom of the Ancestral Health Movement and the Weston A. Price Foundation. Hilary is a Weston A. Price chapter leader, runs several local food co-ops, teaches cooking classes out of her house, and helped to open a farm-to-table restaurant in Concord, Massachusetts. She lives in Marina Del Ray with her family.
She began a relentless mission to change the status quo, and eventually took over the lunch program at her local school in Topanga, California. She worked with local farmers and food producers to create an affordable nutrient dense meal program that was based on the foundation of ancestral ways of eating. The results were astounding.
“The School of Lunch Training Academy is a multi-day intensive program designed to introduce you to, and inspire you with the foundational principles of our SOL/Regen-Living lifestyle. Held in the pristine canyons of Topanga, this recurring event will re-frame your approach to food as the primary tool for nurturing the life force of all those you feed. Classes in protein, fermentation, fats, and philosophy will lay the groundwork for a healthier lifestyle. Attendees will engage with farmers, local and national food brands, artisan producers and experts in the healthy lifestyle and nutrition. Explore on trips to farms, farmers markets and even a brief excursion to jump into the Pacific Ocean to cleanse the soul. Not to be missed…”
Makes 6 to 8 entrée servings, or 10 to 12 side-dish servings
Preparation time: 30 minutes; bake time: 60 minutes
