Join Chef Nancy as she creates simple and delicious whole-food, plant-based meals focusing on late summer vegetables. Learn the art of batch cooking and meal prep so that weekly dinners come together quick and easy. Basic techniques for cooking whole plant foods will be discussed or demonstrated. We will make a beautiful baked ratatouille, a quinoa stew and a flavorful curry, and you will leave with plenty of ideas for other meals too.
Whole Food Plant Based Cooking
Nancy Travis - Early in life I delighted in cooking for my family. My father instilled an appreciation of quality food with beautiful presentation. Drawn to the health aspects of plant-based cooking as an adult, in the 90’s I studied at the Natural Gourmet Cookery School and learned macrobiotics at the Vega Institute. I furthered my natural foods expertise through operating a vegetarian restaurant in Seattle with a focus on whole foods. After raising my children full-time, I went back to professional cooking in 2009 starting a personal chef business on Bainbridge Island and operating a small “grab and go” café for two years in a yoga center. Then in 2016, I completed a certificate in Plant-Based nutrition from the T. Colin Campbell Center for Nutrition Studies and eCornell. I bring more than 20 years of experience in plant-based meal preparation and love helping people reach their goals for wellness.
Please bring 15$ materials fees.