Virtual Cooking Class – Celebrating Spring Produce

May 24, 2021|12:00pm

Spring is in full swing, and with it comes a bounty of vibrant produce in the Bay Area. Berries burst with flavor and newly sprouted greens add playful color to our meals. Evidence-based science shows that diets rich in fruits and vegetables and low in added sugar, sodium, and saturated fats can halt and maybe even reverse chronic health conditions like type-2 diabetes and heart disease.

Learn how to make the most of springtime’s bounty, boost your intake of fruits and vegetables, reduce added sugar, and add variety to your diet in this hands-on virtual cooking class. You will discover simple techniques to build flavor and deliciousness while preparing a nourishing strawberry quinoa salad with roasted strawberry balsamic vinaigrette.

You’ll end up with a delicious dinner to enjoy and also learn essential cooking strategies that you can employ in other recipes to boost flavor and healthfulness in the foods you make. All of the recipes can be made gluten-free, dairy-free, nut-free, and vegan so that everyone at your table can enjoy the treats.

Instructor: Jennifer Tyler Lee is an award-winning author and healthy eating advocate who earned her certificate in nutrition and healthy living from Cornell University. Her new book, Half the Sugar, All the Love, is co-authored with Stanford pediatrician and associate professor Dr. Anisha I. Patel.

Class details are subject to change.

Full event information: http://events.stanford.edu/events/904/90458

Location: Your Computer

Contact Email: healthyliving@stanford.edu

Contact Phone: 650.723.9649