Now that we’ve all gotten nice and round after too much holiday merry-making, how about starting the year right with more mindful, healthful eating via veg cooking classes? It won’t be painful, I promise!
Learn how to make quick and easy dishes on the 11th (Wed). Add more creative salads to your food repertoire on the 14th (Sat). Get Italian-ated with DIY gnocchi on the 25th (Wed). And after a month of being good, treat yourself to decadent cupcakes on the 28th (Sat).
General information on classes
This Saturday, we’re stepping away from the burners and oven and dabbling in the art of juicing and smoothie-ing. In “Get the glow: Juice up, smoothie down”, you’ll learn how to appreciate fruit and vegetables in their liquid form. These elixirs will help boost your energy, immunity, and nutrition, detoxify the body, and even stave off the onset of flus and colds. Discover the super powers of fruit and vegetables and use them to your advantage. Join up!
There was too much peachiness going on in Italian cooking class last Saturday. And by peachiness, I do mean amazing, flavorful food that left everyone in class with happy bellies.
I’d like to share the food love with you (just through photos, sorry no free tastes!). Hopefully this will convince you to attend the upcoming classes!
... with the works: almond parmesan and jumbo garlic croutons
The class kind of went gaga over the dressing. And the “parmesan”. Oh yeah – once you go homemade croutons, you’ll never go for store-bought / boxed croutons again! These guys were so tasty and addicting (the croutons, not the class). Continue reading
Often times when dining in Italian restaurants, vegetarians only get to scarf down on lettuce with a vinegar dressing and noodles dressed in basic tomato sauce. A pretty sad picture, don’t you think?
Ladies and gentlemen, there are more plant-based options out there, believe me!
Attend this class and discover how to make a Caesar salad without eggs and anchovies. Make potato gnocchi from scratch and wow your family and friends the next time you cook for them. You’ll also learn how to make rustic, delicious cannellini beans and a string bean dish dressed with olives and sun-dried tomatoes. We’ll end the meal with a lovely dessert of baked stuffed pears.