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Let's Take Charge of Our Health

Lecture: How Eating At Home Can Save Your Life

Hands-on Demos: Omega-3 Green Smoothie, Cruciferous Crunch, Alpine Cheese (slicing cashew cheese), Grilled Portabella with Pineapple-Mango Chutney, Quinoa with Mushrooms and Peas, "Dirt" Pudding.

Cost: a $5-10 donation per person, suggested.

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.

    The following is a recipe we made at the last class. I couldn't add any more at this time because of space restrictions. Enjoy!


    1 ½ cups cubed, water packed firm tofu, cubed, baked
    1/1/2 cups small pieces potatoes
    1 cup chopped carrots
    ½ cup chopped onion
    2 ½ cups cooked gravy of choice
    1 cup green peas
    Pie crust

    Partially cook potatoes, carrots and onion in a small amount of water then drain. Stir together the vegetable, tofu and gravy. A bottom crust is optional. If desiring a double crust, use a double recipe for the pie crust. Lightly oil an 8x8 baking dish. Cover the bottom and ¾ of the way up the sides with one crust. Fill with the vegetable mixture and top with the remaining crust. Poke a few holes in the top crust then bake at 350 for 60 minutes.

    April 16, 2013

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