The second of three “Winter Edition” events, version 2.0 features both old and new favorites; Minestrone is the first soup I learned how to cook and represents a great place to learn the general principles of blending flavors to produce something larger than the sum of its parts.  Rice and pigeon peas is the version clamed by Anguilla as a national dish and is one of my favorite rice and beans!  As always you’ll get to see the whole grain oatmeal and be introduced to other integral part of my breakfast strategy; an oil-free, no-added sugar banana bread!  The stuffed acorn squash, vegetable curry, and wheat berry salad make this a must see event for folks interested in meat-free, oil-free, dairy-free winter warming foods!

On the Menu:

• Minestrone Soup
• White Bean and Kale Soup
• Mushroom, Spinach & Rice Stuffed Acorn Squash
• Wheat Berry Salad
• Curried Medley of Vegetables
• Brown Rice and Pigeon Peas
• Whole Grain Oatmeal with Dried Berries
• Oil-Free, No-Added Sugar Banana Bread

Topics For Discussion:

• Chronic disease: the modern dietary dilemma
• Why is it so hard to cook tasty food with less salt, fat, & sugar?
• Kitchen organization for healthy cooking; the basics
• Using a pressure cooker; the basics
• What food to keep on hand
• What equipment to have in your kitchen