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january
Thinking of adopting a plant-based way of eating in 2020? Or, maybe you want to increase the number of plant-based meals you consume. This class is
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Thinking of adopting a plant-based way of eating in 2020? Or, maybe you want to increase the number of plant-based meals you consume. This class is for you if you want plant based dishes you can’t wait to eat! These are dishes made from whole foods, not processed food, and there is no added oil. If this is your year to follow the whole food plant based no oil way of eating, this class is a great way to get started.
This 3 hour class covers everything you need to start eating a whole food plant based diet, including breakfast, lunch, and dinner recipes. If you’ve taken Plant Based Basics before, this class has all new recipes, so take it again and you won’t be sorry!
Breakfast: Greens, overnight oats and combo cold cereal bowls, grits and greens–yes for breakfast, and Japanese miso power bowl breakfast with brown rice
Lunch: Master salad with tahini dressing, potato bar, and basic bowls (burrito, Asian, Mediterranean)
Dinner: Quick skillet meals with steam sauteed vegetables, starches, and plant protein, taco fillings, tofu preparations that taste great, and instant pot potatoes and rice. Meal prep examples too!
The cost of the class is $60 and includes generous samples of all the food, instruction and recipes. To reserve your spot, pay at pay pal, recipient juliadunaway@gmail.com
Be sure to identify the class you are signing up for.
(Saturday) 1:00 pm - 4:00 pm Central
Chef Julia
Azle, TX
This class is for the person who is serious about making significant dietary changes. Maybe you've had a health scare and know from your own research that a whole food
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This class is for the person who is serious about making significant dietary changes. Maybe you’ve had a health scare and know from your own research that a whole food plant based, no oil way of eating is what you need, maybe you’ve been trying and failing at this way of eating, or maybe you just want to get started. It could be that the Forks Over Knives type of plant based eating is not resulting in the weight loss you’ve been looking for.
In this class we will cover all the basics of eating the whole food plant based way using the calorie density technique. We won’t be using any added oils, nuts, seeds, avocado or tahini in this class. Before attending the class, I ask that everyone be familiar with the book, Preventing and Reversing Heart Disease by Dr. Caldwell Essellstyn and watch the YouTube video, “Make yourself heart attack proof”
The cost of the class is $75 and includes generous samples of all the food, instruction and recipes. To reserve your spot, pay at pay pal, recipient juliadunaway@gmail.com
(Saturday) 1:00 pm - 4:00 pm Central
Chef Julia
Azle, TX
february
The Japanese have the right idea about healthy eating. A traditional meal is made up of several components, such as a bowl of perfect miso soup, a bowl of rice,
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The Japanese have the right idea about healthy eating. A traditional meal is made up of several components, such as a bowl of perfect miso soup, a bowl of rice, an entree, and side dishes of vegetables and pickles. The dishes are colorful, bright, and beautiful to the eye. They’re eaten slowly with chopsticks.
I’ve worked hard to develop a fantastic plant based dashi broth as a base for the miso soup, and several variations of miso soup using common ingredients. This miso soup can be eaten for breakfast, lunch and dinner. Additionally, we will make home made tofu from soybeans. Our tofu will be used to make soboro, a deliciously seasoned tofu. We will also make Japanese style simmered kabocha squash, grilled shiitake mushrooms, and spinach with sesame dressing along with quick pickles. We will sit down an enjoy a meal with Japanese dishes and and chopsticks!
Menu
Miso soup with plant based dashi
The best Japanese rice
Homemade tofu, cooked in a variety of ways
Simmered kabocha squash
Quick Japanese pickles
Grilled shiitake mushrooms
The cost of the class is $60 and includes the instruction, recipes and generous samples of the food.
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Advance Payment is required via Pay Pal, recipient juliadunaway@gmail.com or mail a check. When you register, leave your contact email address and I’ll give you the mailing address if you’re using a check.
If you are unable to attend your class you can transfer your spot to someone else, or if you notify me in writing two weeks before the class, I will refund your money or give you credit for a future class.
(Saturday) 1:00 pm - 4:00 pm Central
Chef Julia
Azle, TX
22feb1:00 pm4:00 pmPlant Based Special Breakfastsfor weekends, special days and brunch
On a daily basis I am happy to enjoy my power smoothie, steamed greens and oatmeal. Once in a while, let's say a Sunday morning, or brunch with family, or
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On a daily basis I am happy to enjoy my power smoothie, steamed greens and oatmeal. Once in a while, let’s say a Sunday morning, or brunch with family, or maybe a holiday weekend or mother’s day, I want something special. Crispy chocolate waffles, Austin chorizo tacos like the ones I had at Vegan Nom in Austin, Texas, or a Japanese breakfast of soup, rice and something savory. Breakfast on the go is also a popular request. How about a scrumptious breakfast sandwich with a whole grain oil free English muffin, plant based “sausage” and other delicious ingredients or some fruit and oat bars? You will leave this class with some new recipes for weekends and days when you want to treat yourself to a special breakfast, as well recipes you can use for every day.
The cost of the class is $60 and includes the instruction, recipes and generous samples of the food.
Form is successfully submitted. Thank you!
Advance Payment is required via Pay Pal, recipient juliadunaway@gmail.com or mail a check. When you register, leave your contact email address and I’ll give you the mailing address if you’re using a check.
If you are unable to attend your class you can transfer your spot to someone else, or if you notify me in writing two weeks before the class, I will refund your money or give you credit for a future class.
(Saturday) 1:00 pm - 4:00 pm Central
Chef Julia
Azle, TX
