Learn to make your own living, plant-based cuisine! Whether you're new to living foods, or have been eating this way for sometime and looking for some new inspiration, we have created these classes to enhance your ability to create great raw foods. Class fees include instruction, samples and recipes packet (and always surprise, extra bonuses!).
The following class are offered: (please note location):
Asian Fusion $39
Saturday, Feb. 18, 2012, from 9:30-11:30am at
Whole Foods Cupertino in the Culinary Center.
OR
Saturday, Feb. 25, 2012 from 9:30-11:30 am at
Cafe Gratitude Santa Cruz, inside the restaurant.
Everyone loves to eat with their hands and to take food "to go"--which explains the popularity of finger foods such as sandwiches. But typical sandwiches are high in carbs and can leave you feeling weighed down. Asian wraps, such as spring rolls and Nori rolls, are the solution to energizing food on the go. Pair these wraps with other delicious main dishes, sides, and dessert for an over-the-top pan-Asian feast!
In Asian Fusion you will learn:
How to roll picture-perfect vegetarian sushi and spring rolls.
How to use fresh, young coconuts to make homemade Thai coconut soup.
How to make a vegetable teriyaki that tastes just like the traditional version all without heated oil, MSG, or white sugar.
How to make a light, colorful, and refreshing tropical fruit sundae..the perfect finale for any Asian-themed meal.
Menu: California Rolls, Sunomono (Japanese Cucumber Salad), Kale Tom Kha (Thrivin' Edibles' Thai Coconut Soup), Vegetable Teriyaki, Tropical Ambrosia
RAW ITALY $39
Saturday, Mar. 3, 2012, from 9:30-11:30am at
Whole Foods Cupertino in the Culinary Center.
OR
Saturday, Mar. 10, 2012, from 9:30-11:30 at
Cafe Gratitude Santa Cruz, inside the restaurant.
Everyone loves Italian comfort food, but too often, traditional dishes are heavy with wheat and cheese. In our Raw Italy class, we will teach you how to make live, vegan versions of the classics, such as Tangy Lasagna, Hearty Caesar Salad, and creamy Tiramisu. Our easy substitutions allow you to enjoy delicious Italian cuisine that leaves you feeling fabulous and nourished!
In Raw Italy you will learn:
How to make a delicious vegan Caesar salad where almonds and avocado replace egg yolks and cheese, and nori seeweed replaces anchovies.
How to make a hearty and warm Minestrone soup, in the raw.
How to make zucchini fettuccini in minutes, and top it with a variety of delicious sauces.
How to make wheat- and dairy-free lasagna that is as comforting and delicious as the traditional version.
How to make a fabulously creamy, non-dairy Tiramisu parfait, that will knock your socks off!
Menu: Caesar Salad, Minestrone Soup, Fettuccini al Pesto, Lasagna, Tiramisu Parfait
CINCO DE MAYO FIESTA $35
Saturday, Apr. 21, 2012, from 9:30-11:30am at
Cafe Gratitude Santa Cruz, inside the restaurant
OR
Saturday, Apr. 28, 2012, from 9:30-11:30am at
Whole Foods Cupertino in the Culinary Center.
Mexican food is what many people crave when they want something hearty, cheesy, and comforting. And who doesn't love to munch on chips and salsa in front of a video? Unfortunately, traditional Mexican cuisine is notorious for being high in calories, greasy, and short on fresh veggies. But once you learn the raw food preparation techniques in this class, you'll be able to make truly healthy -- as well as delicious -- Latin American foods for yourself, your family and friends.
In Cinco De Mayo Fiesta you will learn:
Easy to use and inexpensive tools to dice up delicious homemade salsa.
How to use a dehydrator to make flexible wraps out of vegetables--the perfect tortilla for enchiladas.
And those enchiladas! Stuffed with marinated veggies and topped with Chili Colorado sauce and fresh avocado.
How to use shredded cabbage to replace rice for a lighter version of Mexican rice.
How to make a beautiful mango fruit tart with a coconut crust--delicious either as a dessert or as a light meal in itself.
Menu: Easy and Fast Salsa, Enchiladas de Verdura con Chili Colorado, Mexican Seasoned Cabbage, Tropical Fruit Tart
Seating is limited to 20 so register today!
We designed our classes to help you build your confidence in making living cuisine. If there is something you would like to learn to do, please let me know! We welcome your feedback!
REFUND POLICY
Up to 7 days before the first day of class: Full refund, minus a 15% non-refundable registration fee. Less than 7 days before the first day of class: No refunds. You may, if you wish, send someone else in your place.
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Copyright ©2011, Thrivin' Edibles, Inc. All Rights Reserved.
Disclaimer: Raw foods have different effects on different people. Be sure to
do plenty of research before embarking on a raw food cleanse or diet, listen
to your own body when trying out any new foods, and consult with a qualified
health professional if you have any questions.
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Here's what people say about the classes:
"Patti is a terrific teacher, personable, full of great
information -- delightful.
And the food is absolutely delicious; gives 'raw food'
a good name."
Judith M.
"Patti does a great job of making the tools of a raw
foodist chef easy to understand and incorporate. She is enthusiastic about the
tastes and textures of raw food and the creativity that can be unleashed
in preparing them. She is passionate about the benefits of raw food
and shares experiences of transforming from
omnivore to vegan/raw lifestyle in a humorous engaging way."
Teresa M.
"Patti offers great classes in the South Bay for those avoiding or intolerant of gluten/dairy and want to incorporate more raw foods in their lifestyle."
Lisa K.
"Patti's raw food class was a great experience! As a relative 'novice' to raw food dining, (other than salads and baggies of vegetables), I found the class to be helpful, practical, and healthful! I will try some new recipes tomorrow.
Thanks, Patti!" Lindsay S.
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