An interactive  Whole foods/vegetarian cooking class

After all the washing,sorting, chopping, slicing, sauteing, flipping and frying you get to sit down and enjoy our creations.

With humor and guidance we will collectively make the meal together.

We’ll make a party out of it!

Bring your partner or other guest and a bottle of wine to enjoy the results of your vegetarian cooking  class at the Y Loft.

AN INTERACTIVE COOKING CLASS SERIES

WINTER, SPRING, SUMMER, FALL

This month it’s all about APPLES AND PUMPKINS! 

Thursday October 20th at 6:30 p.m

Tasty whole foods supper club. Fun, interactive cooking classes.

After all the washing,sorting, chopping, slicing, sauteing, flipping and frying you get to sit down and enjoy our creations.

With humor and guidance we will collectively make the meal together.

We’ll make a party out of it!

THE THIRD THURSDAY EVENING  OF EVERY MONTH AT THE ST PAUL’S CHURCH COMMUNITY KITCHEN ON THE CORNER OF PRINCE AND RICHMOND ST CHARLOTTETOWN 6:30 P.M  $25.00 PER PERSON CALL 902-367-9491 FOR MORE INFO or e-mail me here.. 

Whole foods cooking class CBC interview

*NEWS! Kids Can Cook program will be held on Thursdays ONLY for the Fall Semester. Starting September 22 at 3 p.m  Hope to see you there! 

After School Program

Fun in the kitchen with macrobiotics and fresh local whole foods, sewing creations, crafts and dance!

I’m very excited to be spending time with your wonderful children. I hope they all enjoy the fall program with me. We will be dancing, making crafts and doing lots of cooking! All of our projects will be hands on, using local organic ingredients as much as possible and recycled goods for our craft projects.

September 16-December 14th 2010

All Elementary School kids -Tuesdays and Thursdays 3:00-5:30

All Junior High students- 3rd Tuesday of the month from 6:00-8:00 p.m

$15.00/a day

Please contact me for further information. Sign up today!

Location:Charlottetown Prince Edward Island

Telephone: 902-367-9491

AN INTERACTIVE COOKING CLASS SERIES

WINTER, SPRING, SUMMER , FALL

This month is all about Desserts!June 16th at 6:30 p.m

Tasty whole foods supper club. Fun, interactive cooking classes.

After all the washing,sorting, chopping, slicing, sauteing, flipping and frying you get to sit down and enjoy our creations.

With humor and guidance we will collectively make the meal together.

We’ll make a party out of it!

THE THIRD THURSDAY EVENING  OF EVERY MONTH AT THE ST PAUL’S CHURCH COMMUNITY KITCHEN ON THE CORNER OF PRINCE AND RICHMOND ST CHARLOTTETOWN 6:30 P.M  $25.00 PER PERSON CALL 902-367-9491 FOR MORE INFO or e-mail me here..

Whole foods cooking class CBC interview

Thirty days hath September,

April, June, and November;

All the rest have thirty-one,

Save February, with twenty-eight days clear,

And twenty-nine each leap year.

It’s been 31 days. Thank you Christina Pirello for helping to feed my family and teaching me more of  the art of healthy whole foods cooking. I hope that everyone’s recipe repertoire has increased and you have enjoyed the challenge of cooking new and interesting ,(and yes,sometimes hard to find )foods with me.

I am going to end the challenge with one of Christina’s desserts. Feel free to make your favorite dishes tonight or start on a new journey with a new cookbook. Thank you for joining me and congratulations on becoming a better cook.

Chocolate Sesame Cups

1/2 Cup dried currants

1 Cup boiling water

8 Ounces nondairy, grain -sweetened chocolate chips

2 Tablespoons  brown rice syrup

Scant pinch of ground cinnamon

31/2 Tablespoons sesame tahini

Lightly oil 18 candy molds or petit four cups

Soak the currants in the boiling water for 5 minutes. Drain, pat the currants dry and finely chop.

Melt the chocolate chips with the rice syrup, cinnamon and 3 tablespoons of the tahini in a metal bowl set over a pot of  simmering water; stir until smooth. Remove from the heat and fold in the currants.

Spoon the chocolate mixture into the prepared cups. Decorate the tops by dipping the end of a toothpick into the remaining tahini and swirling into the tops of each cup. refrigerate until ready to serve.

This recipe was printed with permission from Christina Pirello.

Tomorrow I will be starting the second annual spring challenge. Last year went great! I used Aveline Kushi’s book(The Complete Guide To macrobiotic Cooking). This year I have chosen Christina Cooks-Everything You Always Wanted to Know about WholeFoods but were afraid to ask. She is a wonderful chef with a great sense of humor and style. Soon you will be inspired by her as much as I am.Do not worry if you don’t own this book. I will be posting the recipes everyday with photo’s.Or, pick your favorite cookbook  or Chef to follow. The point is adding new recipes to our daily repertoire.

This first week all  recipes will be Soups!

1-Adzuki Bean And Farro Soup

2-Tuscan Kale Soup

3-Miso Soup With Sauteed Greens

4-Spicy Lentil Soup

5-Creamy Cauliflower Bisque With Pumpkin Seed Pesto

6-Kale And Black-Eyed Pea Soup

7-Noodles And Broth With Fried Tofu And Scallions

Please post comments and photo’s of what you are cooking!

All recipes are printed with permission from Christina Pirello

Please join me starting May 1st and enjoy a fresh new (or old favourite) recipe every day for a month..  Bring on the spring.

Happy Valentines Day!

The Kids Can Cook group made jam filled heart cookies.

Jam Filled Heart Cookies

1 Cup of organic all purpose flour

1/2 Cup ground walnuts or Almonds

1/2 tsp baking powder

and a pinch of sea salt

Whisk together dry ingredients

2 Tbsp of olive oil

2 Tbsp of barley malt

and

2 Tbsp of rice syrup

1 tsp of vanilla or almond extract

and 1tbsp or rice milk

Mix together all ingredients

Roll out the dough

Make heart cut outs

Cut out a small circle in half of the cookies (yes we are using a clean marker top for lack of a better tool)

BAKE at 350 for 8 minutes

Spread the solid cookies with unsweetened strawberry or raspberry jam. Place the heart with the cutout on top to make a jam cookie sandwich

ENJOY

AN INTERACTIVE COOKING CLASS SERIES

WINTER, SPRING, SUMMER , FALL

Tasty whole foods supper club. Fun, interactive cooking classes. Monthly starting January 20th at 6:30p.m

After all the washing,sorting, chopping, slicing, sauteing, flipping and frying you get to sit down and enjoy our creations.

With humor and guidance we will collectively make the meal together.

We’ll make a party out of it!

EVERY THIRD THURSDAY EVENING AT THE ST PAUL’S CHURCH COMMUNITY KITCHEN ON THE CORNER OF PRINCE AND RICHMOND ST CHARLOTTETOWN 6:30 P.M  $25.00 PER PERSON CALL 902-367-9491 FOR MORE INFO

Whole foods cooking class CBC interview

What a wonderful new year so far!

We started the year off with this tasty vitamin rich soup.

Kale soup

2 medium leeks, rinsed well and thinly sliced
4 cups vegetable broth
1 large potato, cut into ½-inch dice
4 cups rinsed and chopped kale leaves
1 tsp sea salt
1/2 tsp nutmeg
1/2 cup finely chopped parsley

Place all ingredients into a large soup pot and bring to a boil. Turn down heat and simmer on low for about 15-20 minutes or until vegetables are soft.
Using a hand blender, puree the mixture until smooth.

Homemade Gifts

Who doesn’t like to get a homemade gift? Here is what we made to help keep our friends warm

Red lentil stew

1 Cup dried red lentils, sorted and rinsed

3/4 Cup short grain brown rice, sorted and rinsed

1 large onion, diced

1 tsp dried thyme

1 tsp dried basil

1 1/2 tsp ground cumin

1 cup of diced tomatoes or diced carrots

8 cups of water

1 tsp sea salt

Put all ingredients except salt into a pot and bring to a boil. Turn down heat to low and let simmer for 50 minutes- 1 hour. Stir often so it does not stick. Stir in sea salt and serve.

Cookies

We made almond cookies for Christmas. They were decadent and delicious!

1/2 Cup earths balance”butter”

2 tbsp maple syrup

1 tsp vanilla

1/2 tsp almond extract

1- 11/2 Cups whole wheat pastry flour

1 Cup ground almonds

Mix together all ingredients. Knead until dough is well blended. Form the dough into small balls then roll between your hands and shape into a cane or a crescent. Lay them on a oiled cookie sheet. Bake at 300 for 40 minutes

The most decadent cookie we tried this year was by far Christina pirello’s lacy wafers!