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The New Year's resolution expert
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.
Cultured and fermented foods are becoming more popular, but what do they do for you, besides adding a delicious boost to other dishes? Learn from Birgitte about these nutrient-dense super foods that have the benefits of aiding digestion, boosting immunity and curbing cravings. We will also discuss how to use these foods as a condiment and how to integrate them into other dishes. You will learn how to culture vegetables, fruits and drinks, utilizing different kinds of brine. We’ll explore making Yogurt; Crème Fraîche; Winter-spiced Fruit Chutney; Kombucha Tea; Cultured Coconut; and Sourdough Starter. Vegetarian, with dairy, no eggs.
Warm up the winter with flavorful vegetarian recipes that celebrate the versatility of winter greens. Along with techniques for cooking with greens, you’ll learn how to make perfect biscuits and gnocchi, as well as knife skills for dealing with greens. Darin will demonstrate Spicy Creamed Collards with Homemade Biscuits and Apple Butter; Wilted Chard and Mushroom Panzanella Salad with Sourdough Croutons and Sherry Vinaigrette; and Winter Greens with Handmade Gnocchi, Pears, Hazelnuts and Shaved Parmesan. Vegetarian, with dairy and eggs.
The Northwest has one of the longest growing seasons in the country, and we’re lucky to be able to enjoy fresh, local ingredients year-round. Devra, who is a long-time vendor at area farmers markets, knows how to select the best fresh ingredients to turn into quick weeknight dishes that everyone will love. Join in as we make crispy Kale Chips to complement a hearty Portuguese White Bean and Kale Soup; and Beets with Hazelnuts, Rosemary and Orange. There’s no better way to use Northwest fruit than in a dessert of Ginger-poached Pears, a simple, delicious finish to our winter harvest meal. Vegetarian; no dairy or eggs. Class size limited to 15.
“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.