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Public Cooking Classes

Heal your Body, Protect the Planet!

Did you know?

  • The United Nations climate report states that animal food production is the single greatest cause of global warming, more than all forms of transportation combined.
  • There are thousands of international studies showing the diseases of our time–heart disease, cancer, and diabetes–are almost completely preventable by eating more plant foods and less animal foods.

These demonstration-style classes are limited in number of participants to insure personalized instruction and ample opportunity for questions and lively, interactive discussion. Meredith provides participants with the complete meal, all the recipes, and the latest diet and health news. The healing qualities of each food are discussed.

FEE :$120 for the series of 3 classes (20% off), or $50 per class

LOCATION:
Larkspur: Redwood High School 120/Staff Lounge, 395 Doherty Dr.

PAYMENT OPTIONS:
To register for Larkspur classes, please call 415-945-3730.

RECIPES ONLY: $15

“Happy-Healthy New Year!” Cooking Class

Tues. Jan. 31, 6:30-8:30 PM

Start the New Year right with healing food basics that taste great. Learn how and why to include mineral-rich sea vegetables in dishes. Make the easiest apple pie for dessert.

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Vegetable Miso Soup with Tofu, Fresh Shiitake Mushrooms & Ginger
Quick & Easy Brown Rice Mochi with Dipping Sauce
Blanched Spinach with Toasted Sesame Dressing
Northern California Sea Palm Sauté
Rustic Apple Tart

“Winter Comforts: Vegetable Cobbler Dinner”

Tues. Feb. 28, 6:30-8:30 PM

For this special casserole that’s even better the next day, you learn to season and thicken simple sauces, and to bake whole grain biscuits. This seasonal salad is always a hit, and having two desserts insures appeal to diverse tastes.

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Vegetable Cobbler with Herbed Biscuit Topping
Farmer’s Market Salad with Maple-Mustard-Cider Vinaigrette
Citrus & Apple Compote with Thumbprint Cookies

“Greens, Glorious Greens!”

Tues. March 21, 6:30-8:30 PM

Cook greens so they’re bright green and tender. Serve them with great-tasting toppings that are easy to prepare. You’ll want to eat the whole bunch!

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Collard Greens with Lemon-Tahini Dressing
Brussels Sprouts, Carrot & Broccoli with Sweet Mustard-Garlic Vinaigrette
Bok Choy with Gingered Shiitake Mushroom Sauce
Italian-Style Kale with Raisins & Toasted Pine Nuts