You can create a masterpiece of a meal based on whole grains such as brown rice, millet, oats, quinoa, in the whole form or made into noodles or pasta. Then add vegetable protein such as beans, lentils, tempeh, tofu or grain meat all while using all the nutritious, colorful and antioxidant-rich vegetables, and fruits to balance out the meal. Nuts and seeds add extra protein, calcium, and fiber and offer unique textures as well.

”Chef Diane’s cooking classes are very informative and you get to enjoy all the food made in the class. You will learn safety tips while cooking, knife skills, learning basic cutting techniques such as diced cuts,  julienned cuts, minced and chopped.

Cooking methods taught would be a variety of sautéing, blanching, steaming, stir-fry, braising and baking depending on the season. Even raw probiotic rich dishes will be taught such as quick pickles and or pressed salad with Napa cabbage, cucumber and red radish for example.

You can benefit from Chef Diane’s classes by learning how to make some new dishes but more importantly how to put well-balanced meals together creatively that tastes amazing. Just right!

Chef Diane carefully selects the freshest local organic ingredients from local farmers at the farmers market and other quality health food stores.