Sneak Peek at the Healthy Feasts Cooking Class…

9 Dec

Tuesday night we held our Healthy Feasts cooking class at Whole Foods. We’re doing a repeat of the class called Happy, Healthy Holiday Cooking on December 15th from 5:30 to 7:30; the cost is $15. For that class you need to register through Whole Foods. Here is their registration information:

48 hour advance registration along with payment (if necessary) is requested to reserve your place in a class. Register for classes in person at the customer service desk or call 608.233.9566 (unless otherwise noted). To receive a refund, please allow us 24 hours notice to cancel a class. All classes must be registered for in advance unless otherwise noted.

Here is a sneak peak at a few things that we made! (Keep in mind that these recipes serve about 20; so if you’re not entertaining be sure to downsize!)

Raddiccio Salad with Frisee and Apples
4 heads radiccio, thinly sliced
2 heads frisee, sliced
4 apples cut into matchsticks
olive oil, to taste
balsamic vinegar, to taste
2 cups walnuts, toasted

  1. In a large salad bowl, combine radicchio, frisee and apple
  2. Drizzle salad with olive oil and vinegar and toss
  3. Toss walnuts over salad
  4. Serve

Carrot Cake Cupcakes with Coconut Cream Frosting

1 cup coconut milk
1 cup agave nectar
pinch of celtic sea salt
5 teaspoons arrowroot powder
1 tablespoon water
1 1/4 cup coconut oil

  1. In a medium saucepan, heat coconut milk, agave and salt, simmer for 10 minutes
  2. In a small bowl, combine arrowroot and water to form a smooth paste
  3. pour arrowroot mixture into saucepan
  4. Whisk vigorously to combine, then bring to a boil, briefly, until shiny
  5. Remove pot from heat and very gradually blend in coconut oil
  6. Allow pot to cool for 10 minutes
  7. Place pot in refrigerator for 45-120 minutes, until frosting solidifies and turns white
  8. Remove from refrigerator and blend again, until fluffy
  9. Spread over cupcakes

3 cups blanched almond flour
1 teaspoon celtic sea salt
1 teaspoon baking soda
1 tablespoon cinnamon
6 eggs
4 tablespoons grapeseed oil
1/2 cup agave nectar
3 cups carrots, grated
1 cup pecans, chopped

  1. In a large bowl, combine almond flour, salt, baking soda and cinnamon
  2. In a separate bowl, mix together eggs,  oil and agave
  3. Stir carrots and pecans into wet ingredients
  4. Stir wet ingredients into dry
  5. Scoop a heaping 1/4 cup batter into paper lined cupcake pan
  6. Bake at 325 degrees for 18 to 22 minutes
  7. Cool to room temperature and spread with frosting

Sleigh Driver
2 cups water
1/2 cup agave nectar
1 4-inch piece fresh ginger, peeled and sliced
6 pears, chopped into bite-sized pieces, divided
1 gallon apple cider
2 lemons, halved and sliced
2 tablespoons ground allspice
2 cups fresh cranberries
4 tablespoons vanilla extract

  1. Combine water, agave, ginger and 1 pear in a large saucepan. Bring to a boil over medium-high heat, stirring occasionally. Strain out solids and return mixture to the pan.
  2. Add the remaining pears, cider, lemon and allspice and heat over medium-high heat, stirring often for 15 minutes.
  3. Add cranberries and vanilla and reduce the heat to medium-low (liquid should be simmering, not boiling). Let simmer for 10 minutes more. Serve in heat safe mugs.

For these and other tasty treats, recipes and cooking tips, join us on December 15th!


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