From principles to everyday practicalities, this hands-on workshop breaks down the perceived complexities of the Whole Foods, Plant Based (WFPB) way of eating and teaches you how you can easily include more plants in your daily diet.
We will discuss how to get your proteins, which fats are considered better for you, and why that is, and how to make the most of your carbohydrates.
You will learn how to maximize flavors and how to incorporate different textures for that perfectly balanced dish.
You will also learn how best to cook rice, grains, potatoes, legumes, pasta and vegetables for optimum health and flavor.
And we will of course cook a few dishes together, so you can get a feel for how a plant-based meal is put together.
Menu 1:
- Veggie sausages with homemade ketchup
- Roasted cauliflower with zesty lemon marinade
- Caesar salad with smoky bits and oil free crutons
- Warm potato salad with creamy dressing and fresh herbs
- Strawberry mousse
Menu 2:
- Aubergine meatballs with hummus and a quick pickled cucumber salad
- Zesty kale salad
- Carrots with rosemary & garlic
- Pan roasted baby potatoes with gremolata
- Mixed berry pudding with date sweetened cashew nut drizzle
