Whole grains are hearty, substantial, and nutritious, contain vitamins and minerals and are fiber-packed, so ultimately they’re good for us. They also provide an amazing blank canvas for just about any herbs, vegetables or vinaigrettes as well as fruits nuts & seeds. These hearty little ancient wonders are diverse beyond kitchen comprehension and we have the very lovely Luisa Shafia, author of Lucid Food here to help is decipher and decode all the secrets of these vitamin and mineral packed creatures. Breakfast, lunch or dinner, as a side or main course, you can mold the ancient grains into just about anything you may be craving at a moment. All the grain varieties offer a beautiful texture accompanied by a subtle balance of flavor as well, with a wide variety of flavor and textures. The intimidation factor of whole grains can be high, yet in this class we lift the ancient veil to unravel the simple path to whole grain bliss. Luisa will teach the simple art of decoding each of the grains as well as how to store and prepare each of them for various tasks and meals. She will demonstrate that there is no season better equipped to showcase whole grains than the current moment’s season! Learn to expand your kitchen repertoire and improve your eating habits by adding whole grains to your bag of kitchen magic. Luisa will help us dispel the mystery around cooking with whole grains and we will delight in heath & optimize flavors!
Recipes: Rosemary Plum Coolers (Compliments of Ger-Nis), Creamy Farro Salad with Shaved Fennel, Beets, and Radishes; Savory Millet and Hominy Cakes with Cilantro Jalapeno Sauce; Lemony Gold Beet Barley Risotto, Buckwheat Crepes with Greek Yogurt and Fresh Fruit
Class Type: Local Chef, hands-on cooking class, vegetarian
Class Notes: Get a “lucid” hands on experience with whole grains as Luisa Shafia takes us on a journey into the whole grain delectable’s.
Louisa Shafia is the founder of Lucid Food, an eco-friendly fine catering company based in New York City, a graduate of the Natural Gourmet Institute she is the IACP Award-nominated author of Lucid Food: Cooking for an Eco-Conscious Life (Ten Speed Press, 2010), a collection of seasonal recipes and tips on eco-friendly cooking. A former editor for National Public Radio’s Fresh Air, Shafia has cooked at noteworthy restaurants in New York and San Francisco, including Aquavit, Pure Food and Wine, and Millennium. Shafia’s fresh take on sustainable food has been featured in Yoga Journal, New York Magazine, and the Washington Post. She has developed original recipes for Food Network Magazine, Prevention, Martha Stewart’s Whole Living, and other publications. To learn more, visit her website, www.LucidFood.com. Contact Louisa