January 3, Sunday at The Little London Plane
2 pm to 4 pm
Most of us have resolved to start the New Year with a better balance in our meals, Sara, a Seattle food writer who is leading bonappetit.com’s Food Lover’s Cleanse for the sixth time, has some great strategies for making great new habits for the year.
Join her in a class that introduces the big flavors and fresh ingredients of her new book. BON APPÉTIT: THE FOOD LOVER’S CLEANSE; 140 Delicious, Nourishing Recipes That Will Tempt You Back into Healthful Eating.
In this workshop, Sara will demonstrate several recipes from the book, including a satisfying, textural complex breakfasts like Spiced Pumpkin Steel Cut Oats with Pecans and a Pomegranate Chia Seed and Pistachio Parfait. She’ll talk about healthy snacking habits, including a multitasking Herbed Yogurt Spread that enlivens crudites and accents stews equally well. Finally with Halibut Poached with Scallions and Miso, she will reveal a simple, elegant dinner that’s good enough for company. The Class will include a personalized copy of the book, take home condiments like the Greenest Tahini Sauce and spiced pumpkin seed and cashew crunch.
More about the book:
Rather than vilifying food and the pleasures of eating, BON APPÉTIT: THE FOOD LOVER’S CLEANSE celebrates food as the key to good health. It explores inherently healthful ingredients that are truly delicious. Recipes are high in fruits, vegetables, and whole grains, with no refined flours, very limited dairy and saturated fats, and very little or no alcohol or coffee. Most importantly, the recipes focus on flavor, which is amplified wherever possible.
BON APPÉTIT: THE FOOD LOVER’S CLEANSE extends the reach of the Food Lover’s Cleanse beyond winter, mapping out four different 2-week cleanse plans, one for each season, and includes 140 recipes. Driven by vivid flavors, a chic but approachable presentation, and unprocessed, seasonal ingredients, the cleanse follows the principle that delicious home-cooked meals are the best way to help readers develop healthy eating habits that continue well beyond the two-week program.
More about Sara:
Sara Dickerman cooked in restaurants for many years as she developed as a food writer. She has contributed food and travel writing to Bon Appétit, Saveur, The New York Times, Food and Wine, Seattle Magazine, Sunset, and Slate for which she won a James Beard Award. She lives in Seattle with her husband and two young children, and when she can get outdoors, she dives in to open-water swim competitions, Nordic skiing, hiking, running, and kayaking. www.saradickerman.com