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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 :$80 for the series of 2 spring or 2 summer classes (20% off), or $50 per class

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

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


“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.

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.

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!

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

“Healing Cuisine for Springtime”

Tues. April 25, 6:30-8:30 PM

Farmer’s Market veggies are the focus of meals that heal. Round out menus with beans, whole grains, nuts, seeds and fruits, all prepared in spectacularly tasty ways.

Heirloom Bean & Vegetable Soup
Farro with Spring Vegetables, Fresh Herbs & Sunflower Salt
Farmer’s Market Salad with Wild Greens (Chickweed & Miner’s Lettuce), Candied
Walnuts & Citrus Vinaigrette
Easy Strawberry Pie in Hazelnut Pastry

“Great Tempeh Dishes: How (& Why) to Replace Chicken in your Diet”

Tues. May 23, 6:30-8:30 PM

Any dish you make with chicken, you can make with tempeh, a fermented/digestible soyfood that takes on flavors well in cooking. Avoid the saturated fat, cholesterol, and animal hormones (both naturally-occurring and added) in animal foods that are 1,000 to 100,000 times stronger than soyfood’s plant hormones.

Basic Braised Tempeh with Basil-Mint Sauce
Tempeh Piccata
Basmati Rice & Spring Greens
Strawberry Shortcake
Bonus Recipe: Garlic Tempeh with Tomatillo Salsa

“Vegan Summer Soup & Salads”

Tues. June 27, 6:30-8:30 PM

Keep summertime meals light and easy with a simple soup or salad based on the most nutrient-rich ingredients. Blueberry muffins for dessert!

Sweet Pepper Soup with Fresh Corn & Chive Relish
Heirloom Tomato, Green Bean & Broccoli Salad with Summer Citrus Vinaigrette
Little Gem Salad with Creamy Herb Dressing
Blueberry Muffins

“Farmer’s Market Cuisine for Summer”

Tues. July 25, 6:30-8:30 PM

Keep cool with a Spanish salad-in-a-soup as the start to this light and lively vegan meal.

Heirloom Tomato Gazpacho
Sweet Corn Tart
Quinoa-Vegetable Salad with Lemon Vinaigrette
Meyer Lemon Cake with Summer Berry Sauce & Fresh Mint