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Seasonal Food For Your Mood (Virtual Class)

March 25, 2021 @ 6:30 pm - 7:30 pm

What your body, mind and spirit need to feel balanced shifts and changes throughout the seasons, especially in a climate like Minnesota’s where we have 5 distinct seasons. Spring brings a lot of energy up from the earth, which we may experience as forgetfulness, anxiety, lethargy and brain fog. Jesse Haas, functional nutritionist and co-founder of Wellness Minneapolis, draws the connection between the changes we see happening outdoors and what we’re experiencing in ourselves in this conversation about eating seasonally for mental wellness.

Jesse Haas, CNS, LN; Wellness Minneapolis

Please RSVP in advance via the Eventbrite link below. You will receive an email from Eventbrite that contains a Zoom link or phone number to join the class in advance of the class date.

Nourish 101: Instant Pot Butternut Squash Dal (Virtual Class)

March 16, 2021 @ 6:00 pm - 7:00 pm

Nourish 101 classes feature basic scratch-cooking techniques and recipes that feed a family of four for under $10. Learn more about our Nourish program here.

Jess Toliver, Jess Delicious

Please RSVP in advance via the Eventbrite link below. You will receive an email from Eventbrite that contains a Zoom link or phone number to join the class in advance of the class date.

Nourish 101: Ground Turkey Casserole (Virtual Class)

March 4, 2021 @ 6:30 pm - 7:30 pm

Join Cecka, Production Apprentice from Seward Co-op’s Meat & Seafood department, for a brief tour of ground meats! This will be a fun, easy look at how to make a variety of tasty meals using our select, high quality meat grinds. The featured recipe will be Bounty Rice (a ground poultry casserole) but we will explore all the many options we have in Seward’s meat department.

Cecka Parks, Seward Co-op Meat Department Production Apprentice

Nourish 101 classes feature basic scratch-cooking techniques and recipes that feed a family of four for under $10. Learn more about our Nourish program here.

Please RSVP in advance via the Eventbrite link below. You will receive an email from Eventbrite that contains a Zoom link or phone number to join the class in advance of the class date.

Cooking with Koshiki: Shojin Ryori (Virtual Class)

March 11, 2021 @ 6:00 pm - 8:00 pm

Shojin Ryori is a Buddhist vegetarian cuisine in Japan that has been around for centuries. Meals contain soy products like tofu, grains, seasonal vegetables, and dishes are carefully put together using long-established cooking methods that balance body, mind, and spirit.

Tonight’s menu is inspired by the temple stay at Zenkoji Temple in Nagano prefecture, and we will prepare together a healthy vegetarian menu.

Menu:
Tofu Steak with Mushroom Sauce
Kimpira (Sautee burdock roots, and carrots)
Sunomono (Cucumber, apple, and seaweed in vinaigrette)
Brown Rice

Koshiki Smith, The Japanese Kitchen

Please RSVP in advance via the Eventbrite link below. You will receive an email from Eventbrite that contains a Zoom link or phone number to join the class in advance of the class date.

Green Burial Options in the Metro Area (Virtual Class)

April 14, 2021 @ 6:30 pm - 7:30 pm

Natural burial is among the most ancient of rituals to honor a body after death. Join this session to learn how natural burial is making a comeback, the three designations of natural burial cemeteries (according to the Green Burial Council), and how your after-death choices can fully reflect the values of your life.

Presented by Land Conservation Natural Burial Project

Please RSVP in advance via the Eventbrite link below. You will receive an email from Eventbrite that contains a Zoom link or phone number to join the class in advance of the class date.