Have you ever wanted to learn more about how to eat foods from the natural world? Do you feel the woods and fields calling to you?
Join local chef, holistic health coach, and author Jessica Jean Weston for an evening of cooking with wild spring edibles.
We will chat about ethical & sustainable harvesting practices, strategies for avoiding environmental pollutants, and the correct identification of some common and nutritious wild plants.
We will also cover some of the basic medicinal attributes of these plants and the ways that they can be incorporated into home medicine chests.
We will prepare and TASTE lilac lemonade, wild green superfood gomasio (a delicious seasoning made with toasted sesame seeds and salt), and raw vegan wild green pesto (hoping for ramps depending on how this season goes, but may be a blend with nettles, dandelion, plantain, etc.).
Everything made in this class will be 100% organic, vegan, gluten-free, soy-free, peanut-free. The pesto does contain raw cashews, but can be made with sunflower seeds if there’s an allergy. The Superfresh! kitchen is not 100% nut-free.
COST:Â $35
Pre-registration required – space is limited
EVERYONE LEAVES WITH A JAR OF WILD GREEN VEGAN PESTO!
