The intense aroma of vine ripened tomatoes warm with sunshine, the fuzzy skin of a peach bursting with juice, the crunch and tang of an autumn apple, a punch of aromas from basil or coriander, and the green sweetness of an early snow pea… Fruits and vegetables harvested at the peak of freshness in their growing season make such an impression on us that we crave the intensity of their flavours the rest of the year, but they never taste quite as good as they do at the peak of their season, in all their glory!

Fruits and vegetables harvested in season do more than taste their best, they are also packed with nutrients. Choosing home or locally grown produce gives you the most delicious and nutrient dense food available by reducing food miles, transportation, and storage time that reduces flavour, texture, and nutrients. Incorporating more plant based foods like lentils, beans, chickpeas, tofu, and whole-grains helps to greatly reduce the development of chronic illnesses, so why not come along to see how you can boost plant based foods in your diet, while learning to eat seasonally?

In this workshop, you will learn the health benefits of plant based eating, how to prepare three different plant-based seasonal dishes, and how to cook with lentils, beans, chickpeas, tofu and whole-grains. The dishes will incorporate vegetables freshly harvested from our farm. These fresh and plant based foods are packed with nutrients, simple to prepare, and super tasty. Food that is good for our bodies doesn’t need to be complicated, expensive, or restrictive. It is actually a celebration of what is growing now! 

Cost: $95

Provided: All materials + notes + recipes 

Suitable for: Beginners - Intermediate. No prior experience necessary.

Bring: Pen + paper for note taking, and a container for taking away a portion of the dishes you have prepared.

The Teacher:
Caroline Trickey is Author of Vegge-licious, and owner of Healthy Home Cafe. Caroline uses her experience as a Culinary Nutritionist, Dietician, and Health Coach to help her clients leave fad diets behind to embrace joyful, nutritious food that boosts health and prevents illness. Caroline ran a Melbourne based cafe and catering business for twelve years before turning her attention to her Wholefood Organic Cooking School. She is a self-declared foodie who is passionate about cooking and eating plant-based foods.