Co-Sponsored with University of Utah's Department of Nutrition and Integrative Physiology, and Resiliency Center
This series of courses aims to empower individuals with the tools and confidence to redefine healthful cooking while pursuing deliciousness! Classes will be held online via Zoom.
Students will receive recipes with a list of ingredients before classes in order to follow along with the instructor. Zoom link will be sent to students prior to class.
Look for new class dates soon!
TUESDAY, APRIL 13
In celebration of Earth Day, this class will explore easy ways to help keep the earth healthy while improving your own health and wellness. According to the USDA and FDA, Americans waste 30-40% of the food supply with the majority ending up in landfills. Food waste negatively affects our environment as well as our economy. We will discuss how the growing and raising of foods that we eat affect our environment, easy ways to decrease food waste, and the benefits of choosing local. This class will prepare delicious recipes that are kind to the plant, our food budget, and our health.
Recipes include: Tempeh Pita sandwich with Tzatziki Sauce, Carrot and Sweet Potato Soup, and Israeli Tomato and Cucumber Salad
TUESDAY, MAY 11
We will be using seasonal vegetables to create a delicious spring meal during this class. We’ll start by making a spring vegetable frittata. While the frittata is cooking, we’ll be making a spring vegetable salad. Lastly, we’ll be making a refreshing kiwi mojito mocktail to enjoy with our meal. By using seasonal vegetables, we can find them for a lesser price, seasonal produce is better for the environment, and we can support locally. Plus, by eating lots of these vegetables we can get loads of vitamins, minerals, antioxidants, and fiber that our bodies need.
Recipes include: Spring Vegetable Frittata, Bright Spring Salad, Kiwi Mojito Mocktail