Tending Our Inner Garden: A Plant-Based Cooking demo
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