February 24 at The Little London Plane
6 pm to 8 pm
Eating a wholesome lunch can be hard: it is an easy meal to sacrifice on the altar of convenience, whether that means grabbing something at the nearest sandwich shop, picking up a meal at the office cafeteria, or wolfing down a power bar at your desk. But a good lunch keeps your energy stoked, curbs your desires for four o’clock cookies, and makes you feel sharp in the afternoon. If you’re willing to plan a little, you can bring in delicious lunches to work all week.
In this workshop, Sara Dickerman explores some of the lessons she learned as the author of BON APPÉTIT: THE FOOD LOVER’S CLEANSE; 140 Delicious, Nourishing Recipes That Will Tempt You Back into Healthful Eating: Prep a range of delicious components—like oven-roasted vegetables, a perfect pot of beans, a killer vinaigrette, and cozy vegetable soup, and you can riff all week long. With detailed recipes, participants will learn how to prepare these building blocks and then get the chance to improvise their own lunch for the following day. The Class also includes wine (or a non-alcoholic spritzer) and appetizers inspired by the book. (book not included)
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