Demystifying Plant-Based Protein

with Chef Kara Garrett

A good cancer-fighting diet utilizes plant-based protein sources, but it can often be confusing to know how to integrate them into your meals. Join Chef Kara to sample a variety of protein sources, such as tofu, tempeh, seitan and beans, learn preparation tips, and participate in a simple hands-on session as we prepare a delicious vegan lunch to enjoy together.

Please register by July 11th–Class is now full! Hope you can join us for our next class.

If you would like to be added to a waitlist please email: lauraf@smithcenter.org. Thank you!

Menu:

• Mediterranean White Bean Dip 
• Almond Gazpacho
• Pesto Flatbread with Italian Tempeh & Mushrooms
• Chickpea Caesar Salad
• Quinoa & Lentil Curry With Crispy Tofu
• Indian-Style Grilled Seitan Kabobs
• 5-Minute Nut Crust with Seasonal Fruit Compote

About Chef Kara

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.