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The Green Gourmet Cooking School
Come and join in the fun and fellowship while learning how easy and delicious a good diet can be! Classes will be vegetarian, wheat/dairy/gluten-free. Seasonal, organically grown and wild crafted veggies, legumes,
sea vegetables, whole grains, nuts, seeds and fruit will be featured.
Ann Miller-Cohen, a.k.a. Organic Annie, will be teaching a series of classes to introduce you to some lesser known but time-proven foods to replace some of the old addictive ones. A meal will be served at each class. It will be hands-on, with some techniques demonstrated. Recipes will be provided. It's guaranteed to be a fascinating, good time of sharing with others over a topic that we all love-food!
Themes that will run through each class
Greens ‘n Grains—a natural the world over. Greens actually make grains more healthful! The greens will be collards, kale, cabbage, escarole, perhaps some wild greens if available. Romaine, radicchio, spinach and endive will be used in salads. We might also make a green drink and energy soup is a must! The grains we’ll prepare are quinoa, buckwheat (both groats and kasha), millet, both brown basmati and red rice, teff and/or amaranth.
Veggies Galore—a celebration of harvest time veggies: sweet and savory squash, parsnips, salsify, onions, garlic, sweet potatoes in main dishes and desserts.
Neptune’s Garden—the greens of winter: sea vegetables—we’ll explore the wonderful variety, versatility, flavors, textures and colors of these most mineralized of all veggie foods, we’ll use them for tea, in soups, as noodles, as condiment, and in desserts.
Bean Cuisine—ways to flavor, combine and digest beans. We’ll be sprouting mung beans, making aduki and black bean soups, spicy pinto bean dip, dilled navy bean stew, gingered tempeh and for fun, aduki or mung bean pancakes.
6858 E. Genesee Street
Fayetteville 13066
New York
Ann Miller-Cohen
 315-491-0629
 The Green Gourmet Cooking School
Also listed in:
 New York
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