Plant Based Cooking Class



Plant-based Detox & Cooking Classes

January 3, 2018

Begin the new year with a new way of eating!!!  Join the staff and students of the Walnut Lodge Yoga & Movement Center for a one-month Plant-based diet with support.  Learn what plant-based eating can do for your health through a series of lectures and hands-on cooking classes.  Some of the topics included:

  • Where is the protein?
  • Breakdown of protein, carbs, sugars, vitamins and minerals in the food groups.
  • What must you include in your diet to maintain health?
  • What should you eliminate from your diet to increase health?
  • What's up with all the food allergies?
  • When did eating become the entertainment?
  • Simple eating to support health...a yogic viewpoint.
  • How does energetic efficiency pertain to eating?
  • Purpose of the "THE FEAST" and how we have distorted the meaning.
  • How to eat well without becoming a kitchen slave...strategies for meal prep and planning.

Kick-off Speakers:  Wednesday, January 3, 2018

Dr. Michelle L. Thompson, Hermitage Community Medicine, UPMC  & Molly Snyder, RDN, LDN.  

Session 1:  Understanding the Basics--Grains, Nuts, Seeds, Legumes, Vegetables--Wednesday, January 3, 2018--6:00-8:30 p.m.

We will be assembling meals using the basic components of a vegan diet in their most unprocessed state.  This is the essence of simple eating, a yogic strategy of eating with the emphasis on (1) grains, raw bowls and nut sauces, (2) veggies..roasted, steamed and creamed and (3) impossibly simple, healthy, sweet things that may be construed as desserts.

Session 2:  Ethnically Inspired Stewing, Stir-fry and Steaming..Cheese/Meat Substitutes--Sunday, January 14, 2018--2:00-5:00 p.m.

This class will contain more complicated preparations and will address the needs of those of you wanting to eat the next cow walking by, as well as the cheese deprived.  We will look to South Asia for inspiration using spice and heat; along with East Asia for meat substitutes and wok-inspired veggie techniques and South of our borders for chilies-inspired stews.  Food items may include (1) tofu, tempeh and seitan, (2) kitchari..the perfect food, (3) cheese sauce and (4) a few more ethnically-inspired sauces. 

Session 3:  Fussy Stuff...Noodles, Tortillas and Dumplings...Baked Goods (gluten/dairy free)--Wednesday, January 24, 2018--6:00-8:30 p.m.

Sometimes you want "fancy" food, different food....eating steamed rice and veggies get boring.  So, when you have time to play in your kitchen, these recipes are for SPLURGING and experimentation.  We will make the following sauces, toppings and innards that go with them!  These include:  (1) gluten-free noodles, (2) corn and flour tortillas, (3) Asian-inspired steamed dumplings and (4) a surprise dessert.  

Session 4:  Pot-Luck at Walnut Lodge--Sunday, January 28, 2018
2:00-5:00 p.m.

Bring your favorite dish from the month or one you found to share.  We will enjoy our vegan FEAST and reflect on what we have learned.


COST:  $25.00 for 1 session---$60.00 for all classes.  Click on Yoga Life Products link to pay online.

LOCATION:  Sessions (1-3) at St. John's Episcopal Church, 266 W. State St., Sharon.  Session 4 Pot Luck at Walnut Lodge.