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Let's Take Charge of Our Health

Lecture: Your Miraculous, Self-Healing Body

Hands-on Demos:Green Smoothie, Pasta Primavera, Jerk Tofu, Anise-Lemon Biscotti.

Cost: a $5-10 donation per person, suggested, not mandatory.

Note: the recipes demonstrated and used for samples are vegan, and gluten-free (or at least wheat-free), peanut-free, caffeine-free, and excitotoxin-free. They can be adapted for people with other allergies, so let me know if you would like to come, but try to avoid a certain food, such as soy, walnuts, citrus, etc.

Please also note the day of the week change for the cooking class,

from 3rd Tuesday to 3rd Sunday of the month!!!

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  • Lorena S.

    ALPINE CHEESE RECIPE (Slicing vegan cheese)-makes 4 cups

    2 cups water
    6 T. agar flakes
    1 cup raw cashew pieces
    1 pkg. silken tofu, crumbled
    ¼ cup nutritional yeast flakes
    ½ cup fresh lemon juice
    2 T tahini, optional
    1 ½ tsp. onion granules
    1 tsp. salt
    ½ tsp. anise powder, opt.
    ¼ tsp. garlic granules
    ¼ tsp. caraway seed, opt.

    Place the water and agar flakes in a small saucepan, and bring to a boil. Reduce the heat and simmer for 5 minutes, stirring often. Place in a blender with the remaining ingredients, except the caraway seed, and process until completely smooth. The mixture will be thick. Mix in the caraway seed gently. Pour in a parchment paper lined pan. Allow to cool. Slice. Serve with crisp fruit, in sandwiches, with veggies. . .

    May 14, 2013

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