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March 27, 2021 @ 10:30 am - 12:00 pm
This program is being offered virtually through Zoom. In order to participate and receive the Zoom link, you must register here or by emailing firstname.lastname@example.org
with Laura Pole, RN, MSN, Chef
It’s just about Spring, the weather will be warming up and we’ll want to shift our energy from being inside and spending lots of time in the kitchen to nourishing ourselves in the outdoors. It’s a good time to learn how to make some one-pot meals to save time on prep and clean-up . . . Meals that can be made in quantity and enjoyed for a few days or frozen.
Join Chef Laura in learning to make one pot/one bowl meals such as Southern Style Vegetarian Chili, Quinoa and Spring Veggies Salad Bowl and What’s Left Over in the Fridge Stir-Fry. And for something sweet, we’ll make no-cook, trail ready Energy Balls. Hope to see you there!
Suggested Donation: $10
About Laura Pole, RN, MSN, Chef
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.