Instructor: Guy Leffel
Dates: January 30
RGI Certified Vegan Instructor Guy Leffel (Raw Vegan Gourmet, https://rawgourmets.com/) will explain a vegan perspective on modern nutrition and talk about the raise in popularity and availability of plant based nutritional options. The workshop will then guide you through preparation and cooking of a typical vegan breakfast, lunch & dinner.
The menu will include simplified vegan meals (ingredients subject to change):
Breakfast: a simple juice made in a Greenstar using kale, carrot, beet, ginger and some other ingredients (a smoothie will also be made in a Vitamix to show the juice/smoothie difference).
Lunch: vegan vegetable wraps using mushrooms, peppers, carrot, tomato, arugula, avocado & spices. Excalibur dehydrator demonstration for making tortillas.
Dinner: tomato/basil spaghetti w/ zucchini noodles done in a Benriner spiralizer. Raw vegan ice cream made in a Champion Juicer.
This class is for informational purposes only. It is not, nor is it intended to be, a substitute for professional medical advice, diagnosis, or treatment and should never be relied upon for specific medical advice. To the extent that this class will feature the advice of nutritional or vegan practitioners, the views expressed are the views of the cited expert and do not necessarily represent the views Bonifas Arts Center.
Register by: January 23, 2020
Bonifas Member: $30 | Non-Member: $35 | Become a Bonifas Member »