In person, demo cooking class taught by Yary Oslund, F.N.T.P. with menu featuring:

• Caribbean coconut fricassee with veggies, tofu, cashews, cinnamon, herbs, and spices served with soaked or Sprouted Brown rice and Sautee greens drizzled with a homemade vinaigrette.
• Spanish Caldo Gallego Seco (Dry Galician-Style stew with White beans, dark leafy greens, aromatics, spices, and herbs topped with romesco dip and sprouted quinoa cakes.
• High protein tortilla soup with veggies, beans, chickpeas, jack fruit, aromatics, spices, and herbs topped with avocados, gf quesadilla strips, cilantro and chipotle crema