Wed, Sep 14|
Eating Healthy from Nature’s Bounty: An Introduction to Plant Based Cooking
In this 6-week class, Marina will teach us how to prepare plant based meals and introduce us to cooking techniques to help us feel more confident in the kitchen.
Time & Location
Sep 14, 2022, 5:30 PM – 7:00 PM
Kernville, 14 Sierra Dr, Kernville, CA 93238, USA
About The Event
Have you thought about getting more fruits and veggies into your diet? Do you like nuts and seeds? Have you heard about quinoa but don’t know what to do with it? This class will help you get started to explore the wonderful world of plant based eating. Learn fundamental cooking techniques to create tasty dishes for your family and friends. Get to know and understand a wide variety of ingredients, and how to turn them into delicious and healthy meals that your taste buds will love. Join us for a culinary journey that is friendly to your body and your wallet!
Combining a love for international foods with a solid understanding of the needs to cook delicious, nutritious meals for our busy life styles, Marina Freeman-Garvey will teach us how to prepare plant based meals and introduce us to cooking techniques to help us feel more confident in the kitchen.
This class meets weekly for 90 minutes - Benefits include a private Facebook group, video instruction, and more!
Breaking down the course sessions:
Session 1 - Introduction to Plant Based Cooking: meet the students and sharing sample
dishes; what to expect in the class; overview of plant based cooking; the kitchen: equipment
and ingredients; Q & A.
Session 2 - Appetizers/Salad: beyond chips, dips and lettuce. Learn core techniques and
explore ingredients; examples of raw cuisine and grains in salads; samples provided.
Session 3 - Soups/Stews: hot or cold, light or thick, explore the world of the soup and stews
using legumes, beans, veggies and more; core techniques are shown and discussed;
Session 4 - Mains: what’s for dinner? We’ll browse the world for main dishes; core techniques
and ingredients are demonstrated; discussion of batch cooking; samples provided.
Session 5 - Baking/Desserts: for the sweet tooth; chocolate and beyond; examples of raw
cuisine and substitutes for refined sugar; gluten free breads and more; samples provided.
Session 6 - Student Potluck: Each student makes and shares a plant based dish of their
choice; sharing of the cooking experience so far; where do we go from here? Q& A.
6 - Week Program$150.00