You are what you eat…if this is true, I may turn into a block of dark chocolate!
To get the year off to a great start, I will be teaching a class called Eating Well. We will explore ways to get the most flavor and nutrients from the foods we eat. The fun begins with red wine, because it’s good for us and crave-able Fire Roasted Salsa, my favorite condiment. This chunky salsa is sure to become a staple in your house too for vibrant color and taste explosions!
The more we learn about food the more convincing it becomes that eating well is essential to looking and feeling our best. Foods that nourish the body can also feed the soul; the part of us that craves amazing flavor.
Join me for Eating Well, a fantastic class where great tastes rule! Seats are limited so register TODAY by clicking HERE or email email@example.com
Scroll to the end to see one of my favorite recipes from the Eating Well class last year, Quinoa Tabouli.
Eating Well Friday, January 25th 11;00-1:00~ Only a few seats remain
Being well in the New Year is at the top of everyone’s to-do list. In this entertaining class we will explore simply GOOD FOOD that will feed your body and your soul. In this class we will sip red wine as we start with my favorite condiment for topping or snacking, vibrant Fire Roasted Salsa. Our breakfast recipe, Poached Egg and Veg Tartine is almost too pretty to eat. Nothing heals the soul like classic Chicken Noodle Soup, when made from scratch it really satisfies. We will prepare Baby Kale salad packed with nuggets of goodness. Wild caught Orange Glazed Alaskan Salmon with Balsamic Roasted Root Vegetables is quite possibly the best dinner ever. Marinated Pork Tenderloin served with cranberry apple chutney with quinoa hash alongside will get your crew to the table fast! Cinnamon Baked Apples make a great side dish or dessert and for a truly decadent finish we will prepare chocolate cups filled with dried fruits and nuts. Class Fee $59.00
2 cups quinoa
3 cups water
¼ cup olive oil
¼ cup fresh squeezed lemon juice
1 tablespoon Dijon mustard
2 cloves garlic pressed
½ teaspoon salt
2 cups cherry tomatoes finely chopped
½ red onion finely chopped
1 large English cucumber finely chopped
1 red bell pepper finely chopped
¼ cup Finley minced parsley
¼ cup finely minced mint
Wash quinoa thoroughly. Place quinoa in a medium sauce pan and cover with 3 cups water. Cook over medium heat, when water comes to a boil lower the temperature and place a lid on the pot, cook stirring occasionally for 12-15 minutes until seeds are tender. Meanwhile, make the dressing by combining, garlic, mustard, salt, lemon juice and mix well. Add olive oil in a stream whisking to incorporate. Remove quinoa from heat, allow it to cool. Toss vegetables and herbs in dressing, coating well. Add vegetables to cooled quinoa and toss.