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INTRO TO RAW AND WHOLE FOODS #RAW
Susan Allison, Certified Raw Food Chef
This course will provide you with a stable foundation for success in implementing powerful and sustainable food choices. We will take a science based approach to examine different food categories for nutritional components and compare them in terms of nutrient and caloric density. We will learn how to structure a full day of meals using the principles of a healthy raw vegan diet. In addition to an overview of whole and raw food ingredients and their health benefits, we will discuss and present recommended raw kitchen supplies and appliances as well as the various methods to soak and sprout seeds and nuts and turn them into delicious and nutritious entrees. You will leave this class with a notebook that includes lecture notes, recipes, and web and other resources that are essential to your success in incorporating raw vegan foods into your diet. Two demos and tasting in each session. A $12 materials fee is due to the instructor at the first class. Susan Allison is a Certified Raw Food Chef . She is a certified organic food processor and owner of Thoreau Foods (ww.thoreaufoods.com). In addition, she is a consultant in food labels to other food companies as well as restaurants and cookbook authors (www.nutritionfoodlabels.com). Susan has taught classes for Adult Ed programs in Littleton, Acton, Minuteman Tech and Assabet Valley.
Thursday
Beg. 10/1
6:30&endash;8:30 p.m.
2 weeks
Damon Multipurpose Room
$65