This hands-on two-part series will help demystify what is known as clean-eating, or a non-processed food diet. We’ll discuss the differences between clean eating and other health-focused eating plans like paleo, whole eating, vegetarianism and veganism. I’ll also introduce some of the cookbooks and writers whose clean eating approach has been the most successful and share tips for building a “clean” pantry. Together we will start with the building blocks of of clean eating.: making homemade stock and cooking dried grains and beans with ease. We’ll use these basics to create dishes such as Kabocha squash and chestnut soup with nori sesame “leaves”, bento bowls with grains, beans and quick pickles as well as savory beet tarts with poppy seed crust and white bean filling. Please note that recipes are not all vegetarian.
Please bring an apron to class.
Hands-on, $130 for two classes (January 22 and January 29)
Instructor: Chef Sarah Lagrotteria