Join Edible Brattleboro chefs for a very GREEN experience. Dark leafy greens are an excellent source of fiber, folate, and carotenoids. They contain vitamins C and K, and the minerals iron and calcium. Dark green leafy vegetables act as antioxidants in the body. These powerful greens will be featured in the dishes prepared during this class. Afterward, everyone will be invited to relax and enjoy the communal meal they prepared together. In the Brattleboro Food Co-op Cooking Classroom, Canal St. entrance. This class is free for all, but you must register: 802-246-2821 or Shareholders@BrattleboroFoodCoop.coop.
Brattleboro: On Monday, January 14th, 6-8pm, learn how to prepare several nutritious, plant-based comfort foods perfect for winter enjoyment. Hosted by Edible Brattleboro, a project of Post Oil Solutions that is transforming public spaces in Brattleboro into help-yourself edible landscapes. Snow Date: Monday, January 21. This class is free, however a $5 donation to Edible Brattleboro would be appreciated. In the Brattleboro Food Co-op Cooking Classroom, Canal St. entrance. To register: 802-246-2821 or .
Have you ever been invaded by zucchini? Are you the person leaving anonymous bags of zucchini bread on the neighbor’s doorsteps? In this class, we will make several recipes using zucchini, including zucchini rollups stuffed zucchini with cashew cheese and zucchini pasta with two different sauces.
Whole food plant-based diet includes fat, but not oils, which are extracted from whole foods and so not considered whole. In this class participants will learn why cardiologists suggest avoiding oil in the diet, and we will prepare several different dressings and dips using such ingredients as avocados, cashews and sesame tahini as whole food substitutes for oils.