Andrea’s love of nutrition, organic whole foods and healthy lifestyle brought her to Radha Yoga and Eatery; a culinary vegetarian hot spot in Vancouver, where she has been the head chef for over 3 years. While continuing to work with Rahda, Andrea studied holistic nutrition at the Canadian School of Natural Nutrition; where she graduated as a Registered Holistic Nutritionist in 2009.

Her cooking classes pair sound nutrition information with whole foods- based, beautifully prepared recipes.   Interactive and fun; her classes convey her love of real food, community and culture.

The ultimate in slow food is fermentation – responsible for gourmet foods from wine and bread to chocolate, tea and cheese; fermentation adds dimension and depth to your diet.

Fermentation is the transformative action of micro-organisms. In this hands-on class we will be focusing on lacto-fermented foods. These fermented foods can transform your meals and your health by providing easily-assimilated probiotics and enzymes in the form of delicious, zingy and lively foods.

Menu:

Kimchi
Sauerkraut
Brined Pickles

Cost: $89 + hst

Date: September 21, 2010

Time:  6:15 – 9:45pm

Bring:  chef’s knife, paring knife, apron, tea towels, 3 wide-mouth 500ml jars.

Join Chef Tim Saturday July 17 for a day using an abundance of fresh BC Berries from our local farmers.  Learn preservation techniques, pastry making using sweet recipes as well as making ice cream and sorbets.

Extra berries by the case will be on hand should you so desire to purchase them with your new found recipes and ideas!

Some examples of menu ideas (dependant on availability of fruits)

- Ice cream/ Sorbet
- Preserves
- Angel Food Cake
- Chocolate Raspberry Tart
- Roasted BC Strawberry Shortcake Biscuit, Buttermilk sherbet and basil Gel
- BC Mixed Berry cardamom pistachio pavlova, Bing Cherry sorbet, creme fraiche

Date:   Saturday July 17

Time:  9am – 2pm

Cost:  $120 + hst

Bring: Chef’s knife, paring knife, 2 tea towels, pastry scraper, apron, comfortable shoes