Plant-Based Cooking Workshop

Plant-Based Cooking Workshop


The goal of this workshop is to introduce participants to the basics of plant-based cooking and eating lifestyle through learning about the tools needed to live and eat a plant-strong diet — from basic knife skills, to basic nutrition, to learning about how to convert or substitute recipes. You will also learn how to begin integrating more plant-based ingredients into your daily life, both inside and outside of your own kitchen.

With a growing obesity epidemic, concerns over how strongly various foods correlate to disease and general concerns over additives or modifications to our food, people are increasingly turning to clean eating to enable healthier lifestyles.

My food philosophy is based on enjoying every aspect of what God’s green earth has to offer us by way of food.  In plants and whatever nature provides us to nourish ourselves.  But we must learn to consume these fruits of the earth in their proper time for true appreciation.  And we must learn to harvest just what need.  Most importantly, we must put back what we take and mind the earth that so selflessly provides for us!  Balance is everything in my kitchen.  I believe that pure food is synonymous with enjoyment, overall health and happiness.

My mission is to change your relationship with food—the way you shop, cook and eat—eschewing processed, packaged convenience foods laden with artificial additives in favor of real, whole foods that are as close to the source of production as possible.

Who should take this course?
Those looking to improve their health through food

Those looking for a deeper “un-hyped” understanding about clean eating and plant based cooking

Those who want to enjoy cooking at home more frequently and help themselves and their families eat wholesomely 

The Take Away Benefits of this class: 
3 prepared meals ready for you to enjoy at home
Recipe handouts
Discover how to dramatically reduce your risk for diseases that are significantly influenced by diet
Learn how to properly use and maintain a chef’s knife, saving hours in the kitchen and minimizing food waste
Practice farm-to-table, local and seasonal eating and discover why it matters

DATE:  June 4, 2016

Workshop Menu: 

Grilled Vegan “Meatballs” (Kofta)

Carrot Raisin Slaw

Wilted Spinach and Wild Rice with Roasted Squash, Mushroom Cream Sauce & Almond Parmesan

Turmeric Broth Noodle Soup

Whole Roasted Spatchcocked Chicken with Mustard Hempseed Sauce and Fresh Herbs

Nut Crusted Fresh Fruit Zabaglione Tart

  • Maximum 8 people per workshop (minimum of 4 for workshop to go ahead)  
  • Workshop is opened to 18 years and up
  • Dress Code: Closed shoes with rubber sole (strictly no sandals or heels)
  • 6-hour workshop
  • 1/2 pint of HK's almond parmesan

Come and make new friends or bring a few of your own for a day of plant-based cooking and meeting new people!

Cancellation Policy – Refund will be given for all cancellations make 7 days prior to course start date less Paypal fees if applicable.  No refund for cancellations made less than 7 days prior to course start date.  Booking can be transferred.

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