Last night I taught my first, but not last, cooking and nutrition class. Eight women gathered around my kitchen island, put on dang cute aprons, poured themselves a little wine or similar, and helped me prepare five nutritionally awesome mostly vegan, all gluten-free, super festive holiday dishes.
On the menu…
- Carrot Cardamom Purée – comfort food like you’ve never experienced
- Parsnip Mushroom Stuffing – satisfying grain-free assemblage of chunky roasted vegetables and herbs
- Coconutty Brussels Sprouts – astounding unlikely marriage topped with pomegranate seeds
- Rainbow Chard with Lemon Garlic Tahini and Roasted Cashews – meaty greens, umami rules
- And an unadvertised dessert…Baked Pears with fig preserves and optional disc of goat cheese
- Tapping into the powerful benefits of garlic by doing one simple secret thing.
- How to buy, store and prepare carrots, kale and other ingredients so you get the most nutrients out of them
- Why coconut oil, a saturated fat, is so fab, and how to use it in cooking, baking and other realms
- Which varieties of onions are nutritionally superior
And then we dined, and there were conversations, you know, small talk… parenting-and-not parenting, the couch-to-marathon journey, end-of-life ethics, integrative medicine, citizenship.
All-in-all, a jubilant night for me, and I am ready to do more of these! You can help by sending your nutritional, food planning and cooking challenges to help guide the menu selection and focus for my future classes. So do that ‘kay?
Thanks to all you who came, shared and cooked! Super sublime shout out to Carol Clifford who was my rock solid helper in planning and pulling off the evening. Carol, you always show me the power in being a dear and generous friend.