FRESH HARVEST BREEZE

Saturday, Sept. 25, 11am-3pm

Preserve seasonal field and garden treasures using your freezer and dehydrator as well as old-fashioned fermenting methods.  Recipes include freezer pesto, kale chips, lacto fermented veggies, freezer parsley paste, herbal seasoning salt and dried cinnamon-apple rings.  Raw carrot soup with live crackers and a surprise dessert will be served for lunch.   

GLUTEN FREE ESSENTIALS

Saturday, Oct. 16, 11am-3pm

Everything you’ve ever dreamed of - perfectly gluten and guilt free: crunchy sprouted buckwheat granola, fluffy rice & quinoa blender pancakes and wraps, naturally leavened loaves and herbed flat breads, sprout buns and delicious desserts, including coconut haystacks and fig treats! 

VEGAN PROTEIN POWERHOUSES

Saturday, Nov. 6, 11am-3pm

Did you know that a slice of tempeh contains more protein than a hotdog?  Learn to tread lightly on the Earth by supplying all your protein needs with vegan sources, such as fermented soy products, sprouted beans, seaweeds, nut and seed milks and cheeses and superfoods, such as chia and spirulina.    Menu contains marinated tempeh, protein wraps, macrobiotic mung sprout & seaweed salad, live hummus with flax crackers, chia pudding with cashew cream and billion year bars.    

RAWSOME HOLIDAY TREATS

Saturday, Dec.4, 11am-3pm

Make a new rule this holiday season – if a treat, then a raw one!!  Inspiring recipes include festive hibiscus punch, energy orbs, pecan and fruit tarts, marzipan surprise, coconut date delights, spicy dehydrated nuts and seeds, and of course, chocolate in the raw!!  Uncooked borsch with cashew cream, lacto fermented veggies and dehydrated crackers will be served for lunch to balance the sweet menu.