Hearty & Healthy Whole Grains | Natural Gourmet Institute

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Recreational classes, certificate programs, and Friday Night Dinners will continue through March 2019 at NGI’s Flatiron location. We have a lot of exciting programs scheduled, which are sure to sell out! We look forward to having the NGI community be a part of the final programs on 21st Street.

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Demonstration, Hands-On

Hearty & Healthy Whole Grains

Monday, March 25

6:30 pm - 9:30 pm


1 out of 14 available
Hearty & Healthy Whole Grains (3/25/19) 6:30-9:30pm$135.00

Learn how traditional grains originally cultivated thousands of years ago have withstood the test of time. Ancient grains are prized for their sustenance and rich nutritional profile. These chewy, nutty superfoods are easy to prepare and are rich in B-vitamins, soluble and insoluble fiber, complex carbohydrates, protein, and minerals. Whether you are avoiding gluten or just looking for ways to transform them into innovative, modernized dishes, they are the perfect complement to your diet. Learn to identify, select, and prepare grains including millet, buckwheat, sorghum, teff, black quinoa, and amaranth. These small powerhouses boost nutritional density of foods and are full of flavor to compliment any meal of the day. From soaking to toasting, you will be able to take away tricks of the trade and ready yourself to incorporate these ancient grains into your cooking repertoire.

Each class is built upon techniques, with multiple recipes covering the various techniques. Although students will not have hands on experience with each recipe, they will learn techniques for each and be able to taste all completed dishes at the end of the class. All students will leave with a complete recipe packet at the end of the class.

Similar to a concert or sporting event, a​ll NGI programs are date-specific​. Therefore, all single-session classes, multi-day programs, and dinners are non-refundable and cannot be rescheduled to a later date. If you are unable to attend a class or dinner, you are welcome to send someone in your place.

Please email info@nginyc.com if you are cancelling your registration or transferring your spot to another person. Students who cannot attend a class are eligible to receive the recipes and materials covered in class.


Dishes We'll Cover

Millet and Pumpkin Seed Cherry Balsamic Granola

Matcha Swirl Buckwheat Pancakes with Ginger Marmalade

Sorghum Tortillas with Avocado Crema, Tea Smoked Rainbow Carrots and Beet Pickled Onions

Warm Avocado and Hemp Teff Toast

Miniature Saffron Black Quinoa Paella Bowls

Unicorn Amaranth Superfood Porridge: Dragon Fruit, Blueberries, Mango, Kiwi, Acai and Gold Luster

*This is a sample menu. Recipes are subject to change.

About the Instructor

Richard LaMarita is a graduate of the Institute of Culinary Education and has been a Chef Instructor since 1986. He has worked in many popular restaurants in NYC, including Tabla. He has been practicing and studying Ayurveda for 30 years. He holds a Master's Degree from Maharishi Vedic University and has worked with accomplished Ayurvedic masters such as Maharishi Mahesh Yogi and Dr. B.D. TriGuna. He has led seminars on Ayurveda, Diet and Nutrition, Cooking, Yoga, and Meditation throughout the US, in Europe, and in Asia. Presently, he works as a private chef, and is a Chef Instructor at NGI.

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