Cooking class at Whole Foods, Los Altos


Cooking classes at the Culinary Center in Whole Foods Market, Los Altos

Join me for

“Meatless Mondays”

at Whole Foods Market in Los Altos

Monday, March 21st

(Past events: Jan 24 and Feb 21)

6:30-8:30pm

Beginner to intermediate level chefs.

Do you want a meal for you/your family that is easy, tasty, fulfilling and satisfying — without the meat?
In this hands-on cooking class we will be transported to Asia in the flavors and textures of our meal. We will create an on-the-spot meal using few ingredients, easy utensils and simple cooking methods.

Sign up

Please enroll at Customer Service, Whole Foods, Los Altos

The menu, Monday, March 21st

TBA

You will learn:

– time saving techniques (for speed-cooking enthusiasts)
– Nutritarian nutritional guidelines (for those who are having health challenges, such as: diabetes, weight issues, IBS, cancer)
– a bit of food science (to help increase your comfort level in the kitchen)
– how to blanch collard greens (so that they are easy to roll, easy to chew and easy to transport – i.e. to work for lunch)
– how to make a dairy-free, sugar-free dressing (very simple and flavorful)
– how to flavor tofu (without using oil)
– how to make simple, yet tasty brown rice
– how to balance fats, proteins and carbohydrates in a meatless meal
– how to incorporate nuts and seeds for healthy fat sources
– so much more.

This hands-on cooking class is for you if you are:

  • doing the Eating for Health Challenge
  • venturing into a vegetarian or vegan diet
  • wanting to enhance your already-meatless meals
  • are looking for light, yet satisfying meals to end the day

We’ll discuss the Nutritarian lifestyle and diet, by Dr. Joel Furhman, a plan that emphasizes eating for health by focusing on micronutrients, nutrient dense foods and healthy fats.

Here’s the menu for February 21, 2011

  1. Collard Wraps w/Veggies and Almond Butter Pad Thai sauce
  2. Spinach, chickpeas and cumin w/orange and coconut yogurt dressing
  3. Tofu w/lemon grass ginger sesame glaze
  4. Brown Rice w/shallots, cinnamon and rice vinegar

Here’s the menu for January 24, 2011

  1. Raw avocado soup with smoked salt (made in the blender)
  2. Steamed beets (made in a bamboo steamer) with a white wine ginger reduction sauce (made on the stove top)
  3. Sauteed greens w/broth and herbs (made on the stove top)
  4. Brown rice and mung beans (made in a rice cooker) topped with warming spices turmeric, coriander and cumin