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Chronic inflammation in the body can leave you feeling fatigued, achy and out of balance. The good news is there are a number of delicious, nutritious foods that shut down inflammation and protect against diseases and unhealthy aging. Michelle is a dietitian and author of “Anti-Inflammatory Eating Made Easy.” She’s ready to teach you how an anti-inflammatory diet can help ease joint pain, improve digestion, address skin issues and much more. Sample delicious dishes like Shiitake Mushroom and Walnut Pâté; Quinoa-stuffed Cabbage; Pan-seared Salmon with Sautéed Chard; and Pumpkin Coconut Pie with Pecan Crust. With seafood; no dairy, eggs or gluten.
In this class you’ll explore some fine pastries, cookies and cakes that are naturally gluten-free (no special flours are needed). Without adjusting recipes, you’ll discover how easy it is to make these beautiful and decadent pastries that also just happen to be gluten-free. Learn classic pastry techniques and get lots of hands-on time as you mix, shape and bake Dark Chocolate Walnut Cookies, crispy Coconut Tuiles, and Amaretti Cookies. Laurie will also demonstrate Chocolate Roulade Cake with Vanilla Bean Buttercream, and you’ll receive a bonus recipe for Orange-Almond Cake. Vegetarian, with dairy and eggs; no gluten. Class size limited to 14.
Through her training as a chemist and decades of home baking, Shari has done the experimenting in her kitchen so you don’t have to! She will make Cranberry Orange Scones; Chewy Italian Herb Focaccia Bread with Caramelized Onions; and Rise and Shine Breakfast Peanut Bars, all with no gluten, eggs, dairy or soy. They are all easy to make and they freeze beautifully. Shari will also share baking tips, and show you how to convert a traditional recipe to gluten-, egg-, dairy- and soy-free so you can experiment with your own favorite recipes. Vegetarian, with nuts; no dairy, eggs, soy or gluten.
Gourmet, gluten-free Pizza and Whoopie Pies are on the menu in this hands-on class. Together we will make a meal out of these childhood favorites that you’ll hardly notice are gluten-free! We will select seasonal toppings for thin-crust pizzas and discuss tips for a nice, thin, crispy crust and well-rounded choices for toppings. Tender, chocolatey whoopie pies get the grown-up treatment with mint, toasted coconut and peanut butter fillings. Learn the basics for these two recipes and then try endless variations at home! Vegetarian, with dairy and eggs; no gluten. Class size limited to 14.
For ages 8 to 12, without adult accompaniment. Kids are always looking for ways to put their personal stamp on their activities; the kitchen is a positive, empowering place to encourage independence. We’ll discuss recipes, when they are important to follow, and when a little more creativity is in order. Small teams of kids will be guided through an entire meal as they prepare Mexican Hot Chocolate, Homemade Guacamole, a tasty batch of Enchiladas and an impressive Caramel Flan. Emphasis will be placed on start-to-finish ownership of each recipe. Vegetarian with meat options; with dairy and eggs; no gluten.
For ages 10 to 12, with one adult guest. Learn all about making two kinds of popular maki zushi, those wrapped in nori (a sheet of dried sea vegetable) and a “reversed” roll, with rice on the outside and nori inside. You can choose a variety of fresh ingredients, from vegetables to tofu, to customize your sushi any way you like it. Vegetarian; no dairy, eggs or gluten. Price includes one child and one adult.
“How do I get enough protein and how much should I consume daily?” “What kind of vegetable proteins are there and how do I cook with them?” These and more questions about a vegetarian diet will be discussed, as well as the nutritional aspects of vegetable proteins, and why protein is important in our diets. Birgitte will cook with some of the most abundant protein sources, such as lentils, beans, tempeh, tofu, nuts and seeds, and show you how to use them in varied ways. You will sample Coconut Lentil Soup; Tempeh Bolognese; Herb Tofu Kofta; Fresh Herb and Vegetable Nut Loaf; and Crazy Bean Chili. Vegetarian; no dairy, eggs or gluten.
Tamale-making is usually thought of as a time-consuming labor of love, but this hands-on class will teach you an easy method for preparing this festive, versatile dish, along with a repertoire of homemade salsas to spice up your meal. We’ll make Tamales with two different fillings — Black Beans or Roasted Vegetables — and we’ll top them with Pico de Gallo, Roasted Tomato Salsa, and Roasted Serrano Hot Sauce. Vegetarian; no dairy, eggs or gluten. Class size limited to 15.