With Juliette G. Tahar
- Saturday, April 14, 10am-noon
Learn the basics of cooking a simple, delicious plant-based meal for everyday living. While this class is vegan (no animal products), it is open to anyone who wants to learn about the world of natural foods, specifically a plant-based diet. The class is demonstration style, open to all backgrounds and levels.
Everyday Delicious Vegan Meals covers the basics of planning and cooking a meal that incorporates a whole grain, a choice of one plant-based protein, seasonal vegetables, and a dessert, with in-depth discussion of recipe ingredients. Treat yourself to samples as you learn how to prepare it!
The focus will be on lightening up for Spring - learning about Spring greens and other edible wild spring plants. April is the month of sea vegetables! Seaweed is a valid source of protein. Beyond that, sea vegetables provide us with a range of nutrients, especially calcium, which is so often marketed as coming predominately from dairy products.
"For centuries, Oriental medicine has recognized that
sea vegetables contribute to general well-being and especially to the health of the endocrine and nervous systems" (Mitoku). Their uses go far beyond sushi rolls, and we will show you what to do with them. We will also speak to the benefits of wild spring greens – dandelions, nettles, and micro-greens such as “mache.”
Minestrone Soup w/ Chick Peas & Wakame
Polenta w/ Dandelions
Mache & Beet Salad - walnut oil vinaigrette
Arame Seaweed w/ Asparagus
Juliette G. Tahar is the founder and president of Healthy Living Inc., a nonprofit organization that educates people of all backgrounds, regardless of income, in how to plan and prepare simple, delicious, healthy meals. In all of their efforts, Juliette and Healthy Living Inc. work to promote an environment that is supportive and safe, and which fosters community spirit.
Juliette’s cooking career began in 1992 as a small, private, vegan macrobiotic cooking and teaching company. It evolved into a full-time catering and teaching business until 2006, when Tahar established Healthy Living Inc. Born of French parents, Tahar owes her interest in natural foods to growing up in West Africa – a childhood connection to the natural world evolved into a mature interest in the relationship between health, food, and cooking. She studied at The International Macrobiotic Institute in Kiental, Switzerland, at the French macrobiotic center Cuisine et Santé, The George Ohsawa Macrobiotic Foundation in California, and The Natural Gourmet Institute in New York City.
Please note: Registration is required for this program.