Tending Our Inner Garden: A Plant-Based Cooking demo

October 11, 2017
Share to printerest Share to fb Share to twitter Share to mail Share to print


On Wednesday evening, October 11 we'll be paying homage to our all-important gut microbiome, creating a couple of dishes to keep those microbes humming whilst satisfying our palates too:  A wonderfully creamy potato salad with fresh green, wax or haricot vert (we'll see what looks good in the markets!), topped with a mess of thyme-roasted cherry tomatoes & all dressed up in a luscious tofu-based aioli. Yum!  And we'll move on to a perfect treat for snacks, brunch & after sports: some fruity oat scones, combining oats, fruits & even some veggies combined in a nourishing little package.

Both dishes are packed with nutrition:   low in fat, all ingredients are plant-based, with NO eggs, dairy, nuts or oils, high in fiber & resistant starches,  healthy plants fats & proteins & (did I mention?) FLAVOR!

Register EARLY to save your spot and bring along family or friends who might enjoy learning some new and healthy plant-based cooking techniques to include in their weekly mean-planning. If you'd like to bring more than one buddy, please shoot me an email in advance. We'll have a lot to cover, so please be prompt. We'll start on time.

Date: October 11, 2017 6:00 PM-8:00 PM

Location: 86 Regan Rd. | Ridgefield, CT 06877

Admission: $25 per person, cash or check, payable on arrival. Thank you!

Event website: cathyskitchenprescription.com

Find it

Ridgefield, CT 06877
Build your own subscription bundle.
Pick 3 regions for $60