This program is being offered in-person. In order to participate, please register by clicking the RSVP button above or by emailing programs@smithcenter.org
with Chef Kara Garrett
With winter and the holidays rapidly approaching, it is a great time to revamp your menus with delicious items that are easy to prepare and that you can feel good about eating. Join us to learn cooking tips & techniques using cancer-fighting foods to heal from within. Chef Kara will lead you in preparing your meal and we’ll all sit down together to enjoy one of the greatest gifts of food – eating in good company!
Menu items:
- Roasted Fennel & Orange Salad
- Tofu Parmesan with Sautéed Spaghetti Squash
- Mac and “Un”Cheese
- Ultimate Fudge Brownies
*Menu subject to change based on ingredient availability and class size. All recipes will be vegan. Some recipes may contain gluten and/or nuts. Please alert us to any allergies when registering for the class. Every individual’s needs are unique. We aim to offer a variety of health-promoting options for each individual to consider, but do not prescribe the specific dietary content of any program for anyone.
Address:
Smith Center for Healing and the Arts
1632 U Street NW
Washington, DC 20009
Suggested Donation: $15
About Chef Kara Garrett
Kara Garrett 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. Kara is a graduate of the Chef Training Program at Natural Gourmet Institute in NYC, trained under Chef Lillian Chou at The Ananda Ashram Yoga Society of New York, and completed a graduate certificate in Developing Healthy Communities: Nutrition, Behavior, and Physical Activity from Tufts University Friedman School of Nutrition Science and Policy. She is passionate about working with others to encourage healthier food choices and develop sustainable food relationships that energize the body and the soul.
This program is being offered in-person. To register, please click the RSVP button above or email programs@smithcenter.org.
You will receive the Zoom information no later than the morning of your program.
with Chef Cathryn Pethick
Enjoying the Sweet Roots and Fruits of Autumn
In this 2-hour cooking class, we’ll explore and taste the sweet, soul-warming, nourishing abundance of the autumn harvest: late summer squashes and pumpkins, stone and tree fruits, grains and legumes, in a complete vegetarian meal, including a creamy latte to sip as we work; a smooth, warming soup; crispy, hearty vegetable fritters with yogurt dipping sauce; an autumn-themed salad; and a roasted fruit dessert crisp/crunch. Come prepared to pitch in on the prep! And then we feast together!
And, check out more of Chef Cathryn’s programs on our YouTube channel, under “Nutrition & Cooking.”
Suggested Donation: $20
About Cathryn Pethick
Cathryn Pethick, AA, AYS, C-IAYT is a certified yoga therapist and teacher, Ayurveda specialist, and professional chef- whole foods cooking and nutrition instructor. She shares those skills with private clients through her own Well-Being, founded in 2012, and is on staff with Maryland University of Integrative Health’s Masters in Nutrition degree program. At Smith Center, Cathryn teaches cooking and nutrition classes, gentle yoga, and contributes to Smith Center’s wonderful integrative cancer support retreats as chef and yoga therapist. She has decades of experience in diverse culinary settings, practicing/teaching yoga from a therapeutic perspective, meditation, and the study of Ayurveda, diverse spiritual and philosophical traditions, and Oriental healing/martial arts. Cathryn shares the intention of nourishing well-being for us individually and as a collective with yoga, meditation and food-as-medicine, by cultivating the healing power of balance, optimal nutrition that supports our vitality, and compassionate presence that nurtures us all.
In order to participate in this program, register by clicking the RSVP button above or by emailing olivia@smithcenter.org.
with April Thompson
Come prepare for the zombie apocalypse by learning about nutritious delicious plants growing right from the sidewalk cracks from urban forager, food writer and instructor
April Thompson. In this hands-on in-person workshop, you will take a short U Street stroll and learn how to safely identify and incorporate several common wild urban plants in your diet. Afterward, you will get a roundup of resources for participants interested in continuing their knowledge of foraging and cooking with wild foods.
The class will meet in-person at Smith Center (1632 U Street NW, Washington, DC 20009) at 6pm ET.
You are not expected to bring anything to class, but you *could* bring a plant from your yard that you are curious about!
Suggested Donation: $10
About April Thompson
April Thompson is a Washington, DC-based writer, gardener, foodie, and forager. Working as a freelance writer for more than 20 years, April has covered food, travel, sustainability, gardening, foraging, and other subjects for
dozens of publications, including her ongoing column in Natural Awakenings magazine. She has taught workshops on foraging, fighting food waste, and related topics for the Smithsonian Folklife Festival, Crash Course DC, Rooting DC, AirBNB Experiences and other organizations. She is a founding member of the Bruce Monroe Community Garden, the culinary chair of the Mycological Association of Washington, and an alum of the UDC Master Gardener program. She is licensed to sell wild foraged mushrooms in several states via a wild mushroom certification overseen by Mushroom Mountain.
This program is being offered virtually through Zoom. In order to participate and receive the Zoom link, register by clicking the RSVP button above or by emailing carla@smithcenter.org.
You will receive the Zoom information no later than the morning of your program.
Join Chef Kara for an informative and interactive hour where we discuss all things soy. Soybeans are packed with nutrients that are highly beneficial when used as a plant-based complete protein.
Chef Kara will share the most recent studies and guidance regarding the use of soy products as part of a cancer-fighting diet to promote health. You will learn how soybeans are transformed into delicious culinary ingredients such as soy milk, tofu, tempeh, miso and shoyu (soy sauce).
Chef Kara will demonstrate helpful cooking tips & techniques for these products and share her favorite easy recipes to introduce and expand the use of delicious soy products in your kitchen.
Suggested Donation: $15
About 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.
This program is being offered virtually through Zoom. In order to participate and receive the Zoom link, register by clicking the RSVP button above or by emailing carla@smithcenter.org.
You will receive the Zoom information no later than the morning of your program.
Start out the new year on a healthy note! Join Chef Kara to learn tips that will make your weekly meal planning easier to incorporate delicious vegan dishes.
We will discuss how to ensure you are getting enough protein from plant-based meals. Furthermore, we will learn how to reduce our time in the kitchen with simple make-ahead and easy-to-reheat meals.
Chef Kara will provide tools to assist with the following:
- planning your weekly meals,
- writing your grocery lists,
- and prepping your meals in advance.
In addition, you will leave the class with new recipes and a grocery list for four meals that are customizable for diet restrictions, portion sizes, and flavor preferences.
Menu:
- Vegetable Pot Pie
- Tuscan Kale Stew
- Mexi-Cali Quinoa Bowl
- Smoky Sweet Potato Cakes with Corn Salad
- Sweet Potatoes (4 large)
- Corn (3 ears fresh or 1 10-oz bag frozen)
- Carrots (3 large)
- Kale (2 bunches or 1 bag pre-chopped)
- Avocado (2)
- Yellow onion (1 large)
- Grape or cherry tomatoes (1 pint)
- Scallions (2 bunches)
- Red Bell Pepper (2 medium)
- Garlic (6 cloves)
- Parsley (1 bunch)
- Cilantro (1 bunch)
- Limes (2)
- Diced tomatoes (1 28-oz can, fire-roasted preferred)
- White Beans (1 cup dry, or 2 15-oz cans)
- Quinoa (white or red, 2 cups dry)
- Raw cashews (1/2 cup, can use pumpkin seeds if nut-free)
- Vegetable stock (4 cups)
- Frozen Puff Pastry (or 1 cup all purpose flour and 1/4 cup coconut oil for homemade pie crust)
Pantry Items:
- Extra Virgin Olive Oil
- Sea Salt
- Black Pepper
- Italian Seasoning (or any combination of dried oregano, rosemary, thyme, basil)
- Smoked Paprika
Materials Needed:
- Large baking sheet
- Parchment paper
- Large rimmed sauté pan with lid
- Small saucepan
- Dutch oven or large soup pot
- Baking dish or 4 ramekins for pot pie
- Blender or Vitamix
- Small skillet
- Cutting board & knife
- Mixing bowls
- Measuring cups & spoons
Suggested Donation: $15
About 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.
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 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.
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