This program is being offered virtually through Zoom. In order to participate and receive the Zoom link, you must register here or by emailing carla@smithcenter.org

with Chef Kara Garrett

Chef Kara is delighted to return and kick off 2021 with you! She will lead us in making vegan Rosemary-Orange Scones together while sharing some baking tips to make your baked goods healthier. You are welcome to watch & learn if you prefer not to bake along. Scones are quick and easy to make and are delicious with many flavor profiles, savory and sweet.

Please arrive at class with all ingredients and supplies out and ready to use. Feel free to contact us if you have any questions about substitutions or equipment needed.

Shopping List: 

• Whole wheat pastry flour (can use all purpose flour or gluten-free APF)
• Baking Powder
• Ground Cinnamon
• Salt
• Fresh Rosemary (or thyme/oregano/any herb on hand)
• 1 orange
• 1 lemon
• 1/2 cup dried fruit (currants, raisins, cranberries, apricots)
• Milk of choice (oat or almond work well)
• Maple syrup (or honey)
• Coconut oil (butter can be used for non-vegan)

Supplies Needed: 

• 2 mixing bowls
• Small ramekin or bowl that will fit in fridge
• Measuring cups
• Measuring spoons
• Microplane/zester
• Mesh strainer (optional but helpful)
• Whisk
• Pastry cutter or 2 forks
• Spatula or wooden spoon
• Baking sheet
• Parchment paper (optional but makes cleanup easier)
• Cookie cutters (optional)

Suggested Donation: $10

About Chef Kara Garrett

Kara is a health-supportive chef based in Washington, DC. Following her breast cancer diagnosis in 2013, she embraced the challenge of finding a balance between her foodie lifestyle and eating well with cancer. She has adopted a flexible diet plan that focuses on plant-based, sustainable whole foods, but does not restrict indulgences of things she loves. She is passionate about working with others to encourage healthier food choices that energize the body and the soul.

Kara graduated in August 2017 from the Chef Training Program at Natural Gourmet Institute in NYC and spent one month as the sous chef at The Ananda Ashram Yoga Society of New York in Monroe, NY. She is currently enrolled in the Developing Healthy Communities: Nutrition, Behavior, and Physical Activity graduate program at Tufts University Friedman School of Nutrition Science and Policy.