$40 per person
Register now:
domacd@gmail.com
514-678-4075
Tuesday 14 April 2009 7-9pm
Chia / Buckwheat
Chia is a grain rich in exceptional nutrients. With only 2 tablespoons per day of chia to your diet, you add 7 gr. fiber, 4 grams protein, 205 mgof calcium and 5 gr. of omega-3. You will learn several ways to use Chia.
Buckwheat is also a highly nutritious grain, gluten free and rich in protein. We all know about buckwheat crepes but what else to do with buckwheat? Come and discover all about these great foods.
Wednesday 15 April 2009 7-9pm
Algue / Miso
Eating seaweed is not reserved for people of Asian countries -- these edible marine vegetables have many virtues. Unpasteurized long fermented miso contains 10 essential amino acids - it is full of protein - and is rich in B vitamins, food enzymes, lactobacilli and antioxidants.
On the menu: presentation and tasting of different types of edible seaweed and recipes to incorporate into your daily diet. Discover various varieties such as Miso Massawippi. Put miso into your everyday cooking with these delicious and easy in recipes.
Wednesday 22 April 2009 7-9pm
Quinoa / Kale
Quinoa is a food of choice for vegetarians because it is rich in high quality protein, iron, calcium, magnesium and vitamins B, C and E. The seed also easy to digest, gluten free and low in fat.
Kale is a vegetable to discover because it is considered one of the strongest vegetable nutrients with powerful antioxidant properties and it is anti-inflammatory. Discover all the ways to enjoy it -- at breakfast, dinner or a special occasion. You will learn how to make green smoothies with kale and delicious kale recipes.
Chia / Buckwheat
Chia is a grain rich in exceptional nutrients. With only 2 tablespoons per day of chia to your diet, you add 7 gr. fiber, 4 grams protein, 205 mgof calcium and 5 gr. of omega-3. You will learn several ways to use Chia.
Buckwheat is also a highly nutritious grain, gluten free and rich in protein. We all know about buckwheat crepes but what else to do with buckwheat? Come and discover all about these great foods.
Wednesday 15 April 2009 7-9pm
Algue / Miso
Eating seaweed is not reserved for people of Asian countries -- these edible marine vegetables have many virtues. Unpasteurized long fermented miso contains 10 essential amino acids - it is full of protein - and is rich in B vitamins, food enzymes, lactobacilli and antioxidants.
On the menu: presentation and tasting of different types of edible seaweed and recipes to incorporate into your daily diet. Discover various varieties such as Miso Massawippi. Put miso into your everyday cooking with these delicious and easy in recipes.
Wednesday 22 April 2009 7-9pm
Quinoa / Kale
Quinoa is a food of choice for vegetarians because it is rich in high quality protein, iron, calcium, magnesium and vitamins B, C and E. The seed also easy to digest, gluten free and low in fat.
Kale is a vegetable to discover because it is considered one of the strongest vegetable nutrients with powerful antioxidant properties and it is anti-inflammatory. Discover all the ways to enjoy it -- at breakfast, dinner or a special occasion. You will learn how to make green smoothies with kale and delicious kale recipes.