Monday, April 30
10:00 am - 4:00 pm
When it comes to healthy eating practices, no one can argue the importance of including whole food, plant-based ingredients on your plate. Learn how to incorporate more vegetables, whole grains, and beans into your diet with ease. The day will start with learning how to be a great cook by using a sharp knife properly and safely, working on techniques for mincing, dicing, slicing, and more. You’ll learn how to select and care for your knives, as well as how to sharpen and hone them along with your skills. As the day continues, you’ll tackle robust yet simple-to-prepare, vegan dishes while exploring the health benefits of a vegetarian diet, the best sources for protein, and how to obtain important vitamins and minerals.
Broccoli Cabbage Slaw
Roasted Butternut Squash with Rosemary
Ratatouille with Quinoa
Sautéed Greens and Broccoli with Mushrooms
Nori Caesar Salad with Cauliflower “Croutons” and Hemp Seed “Parmesan”
Ruby Beet Borscht with Dill and Cashew Crème Fraiche
Herbed Brown Rice Pilaf with Almonds
Hashed Brussels Sprouts with Carrots and Poppy Seeds
Apple Oat Crisp with Cinnamon Coconut Cream
*This is a sample menu. Recipes are subject to change.
Jill Burns, chef instructor and author of Vegetables from the Sea, brings 30 years of teaching experience, passion and commitment to sharing her knowledge of food and health. She is a frequent consultant for health supportive web sites, food writer, lecturer and private chef. A graduate of The Kushi Institute, Jill also brings a unique approach to studies of health including Ayurveda, Herbal and Energy Medicines. She has appeared on Discovery Health, NPR programs across the country and has taught at the Henry Ford West Bloomfield Hospital in Michigan. Jill created "Kids in the Kitchen" for Kidzone T.V. at Mt. Sinai Hospital, and has taught children’s cooking classes in New York City public schools for two decades. Jill is also a faculty member at Maryland University of Integrative Health. She relishes spending time in the great outdoors, growing vegetables, and wild weed foraging.
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