Just in time for Cinco de Mayo! Join Brittany Lynn Kriger, Certified Integrative Nutrition Health Coach, the brains behind The Soul Food Project, food artisan, expert in dietary specific recipe curation AND long-time lover of spicy Tex Mex cuisine. She will use her knowledge to hack a plant based, vegan approach to her favorite Tex Mex inspired recipes.
We love Brittany's approach to health: No Restriction. No Dieting. Instead, she focuses on intuitive eating, shifting proportions, and adding in more whole, plant based foods. The result? More energy. More feeling amazing. While she calls herself a “flexitarian” today, she’s well versed in the vegan lifestyle as her introduction to the kitchen was during years of strict, vegan eating. Titles aside, she's extremely well versed in all areas of deliciousness!
On the Menu:
Jackfruit Nachos with melty "cheese" sauce and cashew sour cream
Quick "refried" cannellinni beans with cilantro lime rice
Vegan mushroom tacos with mango guacamole
Spicy chili chocolate cookies
This class is for participants 16 and up. Teenagers must be accompanied by an adult; both the teenager and accompanying adult must purchase a class seat.
CLASS TRANSFER POLICY: No Refunds. If you are unable to attend this class, you may request a transfer to move your reservation to another class. However these requests must be received seven (7) working days in advance of the class date. If your request is made after seven (7) working days, we will not be able to accommodate your transfer request. You may, however, pass along your place in this class to another person. Planning and staffing takes place well in advance of each cooking class; therefore, we are unable to offer refunds.
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