Plant-Forward Eating for Balance & Health

Thursday, January 25 | 6:30 PM – 9:00 PM
Demonstration Class, Taught by Laura DePalma Isabella

The holidays may be behind us, but that feeling of having overindulged just a little too much is certainly not! Let’s turn our focus away from the guilt and lean into adding more nutrient-dense, plant-forward ingredients to our meals. Come ready to learn – and eat! – a variety of vibrant dishes that you’ll be adding to your cooking repertoire in no time, like White Bean & Rosemary Hummus; the silkiest Coriander-Beet Soup with Coconut-Dill Cream; and a Winter Squash & Grains Salad with Citrus Tahini & Za’atar Spiced Nuts that easily doubles as a main dish. Next we’ll dip into a Red Lentil Bolognese over Creamy Polenta, before finishing our meal with Salted Chocolate Tahini Truffles with Pistachio & Coconut, which are free of dairy, gluten and refined sugars. Lastly, Laura will teach you just how easy (and delicious!) it is to make Homemade Nut Milk. We will cover a variety of cooking techniques including vegetable prep, cooking with grains, steaming, roasting, sauce-making, making homemade nut milk and more! Guests are welcome to bring their own beverages, including wine and beer.