Upcoming Events At This Venue
November 15, 2014
In this first of a series of three demos and tastings we will demonstrate how to prepare and ferment sauerkraut and root kimchi, both with live active cultures that have many health benefits. We’ll discuss how to make these in your own home with utensils you probably already have around the house and without the need to purchase any ‘starter’ cultures. In this class sauerkraut and a root kimchi will be served. Besides being delicious to eat, come find out why kimchi and sauerkraut were declared among the ten healthiest foods by Health magazine in 2005. Class will be limited to 18 participants. Bring a small plate or bowl and a fork.
November 20, 2014
Learn to make rich delicious dinner entrees and sides for the holidays. Participants prepare and enjoy a selection of savory stuffed mushrooms, savory living soups, and autumn flavors of the desert. All gluten-free and diabetic friendly options. Bring small cutting board, medium mixing bowl, spatula or mixing spoon, dinner plate and eating utensils. Class limited to 14 participants.
Gluten Free, Diabetic-Friendly, Vegan, RAW. This class includes a full meal and is hands-on
Appetizer: Pumpkin seed Cheeze: assortment pimento, cheddar, crushed pepper log
Soup: Creamy apple & fennel with sweet almond, cilantro and pepitas
November 22, 2014
Separating the facts from the myths of soy products. We’ll examine the health benefits, precautions and use of cultured and fermented soy, such as tempeh, tofu, miso and tamari. Participants will taste miso soup with tofu, TLT sandwich (tempeh, lettuce & tomato), tempeh reuben, and tofu salad. Limited to 20 participants. Bring something to take notes with.