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One of a Kind
Choose from a variety of subjects: seasonal meals, foods that promote good health and gluten-free menus. You never know what could show up here!
Chronic inflammation is associated with many health conditions and can leave you feeling tired, congested and foggy. In this class, you’ll be greeted with a warming cup of Golden Tea as Kory, a registered dietitian, demonstrates recipes and discusses foods to help quench inflammation and restore your vitality and health. In addition to valuable information and time for discussion, you’ll enjoy samples of Indian Spiced Lentil Soup with Wild Rice; Shredded Kale and Beet Salad with Hazelnuts; and Date Pistachio Bites. Vegetarian; no dairy, eggs or gluten.
The thyroid is accountable to every cell in your body and governs metabolism. Discover which foods will benefit the thyroid gland and how to alter the foods that hinder it. Nutritionist Ami Karnosh will share useful nutrition information with you as she demonstrates a variety of thyroid-boosting recipes including a delicious mug of Hot “Macalate”; Warming Carrot and Leek Soup with Sea Vegetables; Brazil Nut Pâté; and a dessert of French Cherry Clafoutis. Vegetarian with eggs; no dairy or gluten.
For centuries, fermentation has been used around the world as a health-promoting method for preserving foods. Today, fermented and cultured foods are recognized as enzyme-rich, probiotic super-foods that can aid digestion and detoxification, boost immunity, curb cravings and enhance the nutritional profile of dishes. Join Birgitte as she guides you through the process of making Kombucha; Traditional Beet Kvass; Cultured Salsa and Fruit Sauce; and Sourdough Pancakes. You’ll also leave with your own homemade Sauerkraut. Vegetarian with optional dairy (whey); no eggs or gluten.
Tired of chemical-laden gel packs and mouth-drying nutrition bars? Learn how to make and pack whole food snacks to keep you cycling and running at your peak with optimum nutrition, hydration and flavor. Once you have these easy techniques, the variety of snacks is only limited by your imagination. We'll make Layered Blueberry Mango and Bibimbap Rice Cakes (think sushi rice not puffed rice!); Nut Butter Power Cookies; and Chocolate Muffins. You’ll feel well-prepared for that century ride, adventure race or family trail day. With eggs and optional meat; no dairy or gluten.
Pull out your fancy hats! Lynne is going to show us just the right menu to celebrate the season for Mother’s Day, graduations or just an early ode to Al Fresco feasting. Start with a nibble of Oven-baked White Cheddar Coins with Pecans and Cayenne as we do a little Puff Pastry 101, featuring Mini Asparagus and Crabmeat Tarts with Prosciutto and Pine Nuts. Lynne will show you how to master presentation with Grilled Pumpkin Seed and Lime Zest-crusted Salmon with Two Simple Sauces; plus the quintessential Cantaloupe Swan and other garde manger finishing touches. It’s not a party without good wine suggestions and an irresistible dessert: Upside- down Glistening Fruit Torte with Fresh Berries and Grand Marnier Whipped Cream. With meat, seafood, dairy and eggs.
Are you taking gluten and/or dairy out of your diet and don’t know where to begin? If you need some inspiration, this class is for you. Heather will share tips and tricks from her decade of experience with a GF/DF diet. She’ll demonstrate her tried-and-true recipes and cooking tips for Mini Quiche Bites, Chicken Pasta Alfredo and Dreamy Lemon Cake. With time for questions and suggestions on cookbooks, products, substitutions and more, this class will give you the tools and optimism you need for a successful gluten-free, dairy free lifestyle. With eggs and optional poultry and meat; no dairy or gluten.
It’s easy to know you should eat more greens, but more challenging to know how to add them to your menu in an enticing way. Chef Rachel will ensure that you will understand leafy green vegetables. You’ll get up close to taste test the variety of greens available and learn tips for successfully utilizing them in your everyday dishes and for overcoming bitterness. Rachel will cook up some perfect examples, such as Irresistible Greens Pesto with Traditional Farinata Flatbread; Chickpeas in Lemon Coconut Sauce with Spinach, served with Green Rice; and Lentils with Swiss Chard and Pickled Chard Stems. Vegetarian with dairy; no eggs or gluten.
A plant-based lunch is a nutritious and satisfying way to maintain energy throughout the day — even if you aren’t vegan. Shauna will show you easy make-ahead lunch solutions to help get you through the work week. She’ll also discuss plant-based nutrition and answer questions regarding meal planning. Sample delicious recipes like Napa Cabbage Salad with Spicy Sesame Orange Tofu; Southwest Orzo Salad with Cilantro Pesto; Spicy Tempeh Salad; Lemon Herb White Bean Salad with Asparagus and Barley; and a sweet little treat —Chocolate Bark. Vegetarian; no eggs or dairy.
Join Birgitte to explore some of the abundant vegetable protein sources and learn how to transform them into delicious dishes. In addition to getting practical tips for improving nutrient absorption and digestibility, you’ll work hands-on preparing some quick and easy recipes for weekly use. We will cook up Tempeh Tacos with Spicy Tofu Sauce; Middle Eastern Falafels with Tahini Sauce; Lentil Stir-fry; revitalizing Energy Shake; and Tofu Chocolate Mousse. Vegetarian; no dairy, eggs or gluten.
You’ve had a busy day, but you still need to put dinner on the table. Chef Erin to the rescue with quick weeknight meals! There’s no better way to make sure you eat a home-cooked meal after a long day at work than to have a plan. You’ll get four nights’ worth of dependable ideas from Chef Erin as you help prepare Braised Shrimp Puttanesca; Lemony Chicken Piccata; Asian Braised Fish with Ginger and Bok Choy; Sausages with Roasted Grapes and Polenta; and Chef Erin’s Favorite Fall-Back Salad. With meat, seafood and dairy; no eggs or gluten.
Highlighting the peak of seasonal offerings, nutritionist Danielle has composed an indulgent four course menu to sate your appetite. After experiencing the quick simplicity of this seasonal menu, you’ll have a new collection of savvy spring dishes to impress the food lovers in your life. She will guide you through her recipes for Cream of Asparagus Soup garnished with Tamari Braised Asparagus Tops; Sweet Pea and Amaranth Salad in a Creamy Caper Dressing; Herb-crusted Black Cod over Roasted Broccoli; and Coconut Chia Pudding with Savory Caramelized Rhubarb. With seafood; no dairy, eggs or gluten.
As the Pacific NW blooms with new growth, our plates become more vibrant and our palates get to indulge in the flavors of the season. Danielle will show you how to take advantage of spring’s offerings of fresh herbs and seasonal vegetables as she prepares Curried Carrot and Red Lentil Soup with Shaved Coconut Slivers; Orange Braised Shiitake and Broccolini Salad; Spinach and Spring Onion Soup with Roasted Thyme Red Potato Chips; and Triple Radish and Black Rice Salad with Avocado Chive Dressing. Vegetarian; no dairy, eggs or gluten.