Event Details

Event Type: Webinar

Wed
May 10, 2023
5:00pm - 6:00pm
At your computer/device

Event Registration

In this fun and engaging virtual cooking class, participants will prepare a delicious spring menu that is simple, spontaneous, and nourishes you from the inside out with anti-inflammatory ingredients.

You will learn practical tips to bring evidence-based nutrition into your seasonal cooking while preparing a refreshing green smoothie, a delicious salad, and dessert made with fresh strawberries. Ingredient substitutions, including protein options, will be demonstrated or suggested to accommodate most dietary needs and preferences. A guide of spring foods with anti-inflammatory benefits will be included.

The recipes, including ingredients and equipment needed, will be sent out with your confirmation email.

This class will be recorded and a one-week link to the recording will be shared with all registered participants.

Request disability accommodations and access info.

Instructor: Lisa Roberts Hurd, MPhil, MA, is a culinary archaeologist, board certified health coach, chef, and Founder of Lisa’s 1973. She is featured in The Huffington Post, Cherry Bombe, The Purist, and Erika Lenkert’s Healthy Eating During Pregnancy. She holds degrees from Oxford University, Tufts University, and The French Culinary Institute. Recent collaborations include Yelp, lululemon, HeyMama, and Stanford BeWell.

Class details are subject to change.