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Plant-Based Cooking & Nutrition:

Three Nourishing Bowl Meals

Wednesday October 24th 6-8pm

 
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What to Expect:

Learn how to put together healthy plant-based meals:

  • We’ll discuss best plant sources of protein, iron & calcium as well as essential info about Vitamin B12.

We’ll prepare and taste three time-saving delicious plant-based meals.

  • We’ll demonstrate food preparation and cooking techniques.

We use fresh gluten-free and organic whole-food ingredients.

  • For simplified shopping and minimal fuss food preparation, recipes will include common as well as varied ingredients.

Participants will take home a copy of the recipes and the grocery shopping list. 
 

 

Mary Gross

Owner of Nutritional Perspectives since 1997, Mary is a Registered and Licensed Dietitian/Nutritionist with over 30 years of professional experience. She has studied herbal medicine locally and internationally. Her company promotes healthful lifestyle behaviors for optimal health and disease prevention & treatment. Mary believes that food is the best medicine, and integrates her passions for nutrition, herbalism, gardening, food, flavor, and cooking in her holistic counseling and teaching.

Read More about Mary HERE.

 

Chef Tanisha Dixon

Chef Nish is a classically trained Chef who studied at Johnson & Wales University in Charlotte to further her natural passion for food. She is now a small business owner of Supreme Eats based in Durham, North Carolina, providing meal preparation and catering services for individual or family meals, gatherings, and special events. Her specialties range from vegan Afro-Caribbean food to Asian, Latin American, and other world cuisines. Search for @SupremeEats on Facebook.

 

Wednesday, october 24th, from 6 to 8 pm

$69 per person/ per class

 
 
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


CANCELLATION POLICY

Please let us know of cancellations as soon as possible.