I am happy to announce that I had my very first cooking/nutrition class on Saturday, November 17 from 2-6 PM at a business colleague’s home. It was a big success and we look forward to our next one on Sunday, December 16 from 2-6 PM. The menu consisted of a cleansing salad with a homemade red wine mustard vinaigrette followed by Tempeh “Bolognese” sauce which is the vegetarian version of the classic meat “bolognese” sauce which was served over gluten-free rice rigatoni. The dessert consisted of a “raw” cocoa-date-walnut brownie served with a dollop of organic cream with lemon zest. Not only did the ladies learn several knife techniques but they also were informed about the nutritional benefits of fermented soy and the detrimental effects of non-fermented soy. The best part of the class, hands down, was the tasting of the dishes and the camaraderie!