Outdoor picnics, wherever they may be, are a great way to nourish yourself with food, companionship and nature.
Emerge from the winter with Chef Laura and prepare a picnic meal with those long-awaited just-picked vegetables and fruits of spring. Who knows… you might even get a virtual glimpse of one of her favorite picnic spots in the Blue Ridge mountains.
Carrots and sugar snap peas love to dip into Asparagus Tapenade.
Tender lettuce and arugula get along great with radishes and fennel in a Spring Salad with Citrus Vinaigrette.
How about some Black Bean and Forbidden Rice Patties?
They’re going to make their way along with sliced avocadoes and Chipotle Dressing between the whole grain bun of your choice, or if you prefer, sandwiched in savoy cabbage leaves.
Let’s finish the meal with some Fresh Strawberries Topped Off with Whipped Coconut Cream.
Suggested Donation: $10
Laura, Director of Smith Center’s Nourishment Education Programs, has served as the head retreat chef and nurse consultant since 1997. She is an Oncology Clinical Nurse Specialist and Integrative Oncology Navigator with over 40 years experience in caring for people with serious illness. She is also a Certified Health Supportive Chef, professional musician and Nia body-mind fitness instructor. Her popular cooking classes are centered on culinary translation: that is, helping participants translate a diet prescription to a plate of nourishing delicious food. Laura is the founder of “Eating for a Lifetime,” a consulting business dedicated to teaching individuals and professionals about health supportive eating and food preparation. In addition to Laura’s work with nourishment, she is the co-coordinator of Smith Center’s Patient Navigation Training in Integrative Cancer Care. Laura also serves as coordinator of the “Media Watch Cancer News That You Can Use” listserv.