A Weekend of Whole Foods Cooking

“Nothing is more intimate than our relationship with food.” Tressa Yellig

Have you ever wondered what a lab class for a nutrition program looked like? A really busy kitchen, that’s what!  We recently held our Whole Foods Cooking class weekend in Boise with chef and instructor, Tressa Yellig, owner of  Portland’s Salt, Fire & Time.

Students were given countless invaluable tips on the properties, uses and preparation of a wide variety of traditional foods. In addition there was plenty of dedicated time for students to practice and apply their cooking skills in preparation of a series of incredible menus. Check out the slideshow at the end of the post for more pics from the weekend. Not only did students learn a lot through the hands on experience, they also experienced firsthand the incredible sense of community through preparing and sharing delicious meals together.

The menus took advantage of spring with a bounty of fresh veggies, including a warm pinto bean salad with arugula, a cured kale salad and fresh strawberries and walnut cream. Here’s a recipe on the latter, courtesy of Tressa, to whet your appetite.

Walnut Whipped Cream & Strawberries

 Ingredients:

  • 3 cups walnuts, soaked overnight
  • 3 Tbs. coconut oil
  • ½ tsp. vanilla extract
  • ¼ cup maple syrup
  • 1 basket of strawberries

Preparation:

  1. Add walnuts, coconut oil, vanilla and maple to blender and begin on low speed.
  2. Gradually add water until processes smoothly
  3. Remove to a bowl and allow to chill thoroughly (about 30 minutes)
  4. Serve with strawberries

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