Seasonal Cooking Class in the Byron Bay Area

On the 18th January I am holding the first cooking class for the year. It will be in the Byron Bay Shire. It feels really good to see in the new year with an exciting new cooking class. The class will of course be vegetarian and is titled <em>Seasonal Cooking. </em>In the class we will make lots of different dishes with whatever is in season. There will be starters, main meals, salads, desserts and drinks. I will show you how to balance the meals so they have enough vegetarian protein in each dish. We will also make meals rich in iron and look at ways the body can absorb iron more easily. All the recipes will be gluten free and we will look at ways of adapting all the recipes to suit individual dietary requirements. There will be raw food recipes as well as cooked ones.

During the class there will be as much hands on learning as you wish to do and the class will include all produce, morning and afternoon tea and if you bring takeaway containers there will be samples for you to take home to share with others. As it is the first class of the year I will also include both of my books - Veet's Cuisine Delicious Vegetarian recipes and Fresh and Vibrant raw food recipes.

The cost of the workshop is $135 per person and will run from 8:45 am to 2 pm. The class will be small so if you are interested in booking a place please contact me via the contact form or call 0403 800 809.

And in the meantime here is a lovely recipe for you to make with left over rice. You can also make it with quinoa or millet too. In next week's blog I will write about how to cook millet.

Seasonal Rice recipe

3 cups of left over organic rice (or what ever you have left over)

400g cooked cannelini beans

1 bunch parsley chopped finely

1 bunch of asparagus cut on an angle and in smallish pieces

150g of green beans cut the same way as the asparagus

250g mushrooms sliced any way you like

2 splashes of gluten free tamari

chili and salt to your liking

splash of oil

Steam the asparagus and green beans. Fry the mushrooms in the splash of oil and then add the rice, tamari, steamed beans and asparagus, cannelini beans and salt and chili until everyhting is heated through. Turn off the heat and then mix through the parsley- serve into individual bowls. Serve with a fresh green salad or some steamed kale or spinach.