May 1 THURSDAY | 5:30 pm - 8:30 pm
Join us for a vibrant three-hour, hands-on cooking class designed to help you easily and confidently incorporate more plants into your everyday meals. Using a fresh, seasonal menu that supports digestion and natural detoxification pathways, this workshop celebrates light, nourishing dishes ideal for spring.
You’ll cook in small groups, set the table together, and enjoy a shared meal while exploring the health-supportive benefits of the foods we prepare. We’ll cook together, connect deeply, and celebrate the season with nourishing dishes that support your health from the inside out.
On the Menu: Red Lentil & Fennel Stew with Tarragon and Dill, Radicchio & Lettuce Salad with Mango Citrus Dressing, Filo Cups with Pine Nuts, Ricotta & Mushrooms, Nori Wraps with Cauliflower Jicama Rice with Furikake and Apple Kuzu Dessert
You don’t have to be vegan to join — just bring your curiosity, appetite, and open heart.