Learn about the nourishing elements of plant-based dishes in this informative cooking class with Chef Rebecca. She has crafted a menu of edifying, healing dishes with creative flair and plenty of flavor. First, you'll prepare a crunchy salad of zucchini noodles, apples and arugula with a honey mustard dressing. Then, you'll make a warming lentil dal with ginger and coconut milk and a flavorful vegetable curry with quinoa. For dessert, you'll enjoy a refreshing and sweet citrus ambrosia salad.
Zucchini Noodle Salad With Apples and Fennel
With arugula, dill and honey mustard vinaigrette
With coconut milk, garlic, ginger and cilantro
With fruit and coconut milk