Whole Foods Cooking: A Tasty Introduction (CULINARY - 12TAST04)
Kenmore, WA 98028-4966
|General public||$ 65.00|
|Bastyr staff||$ 55.00|
|Full-time student or teen||$ 45.00|
|Bastyr/NIAOM Alumni||$ 55.00|
Then the real fun will begin in Bastyr’s Nutrition Kitchen. You and three others will work together in your own fully-equipped kitchen to prepare a meal of Pan-Seared Lemon Thyme Halibut with Roasted Tomatoes; Strawberry, Avocado and Arame Wilted Greens with Creamy Balsamic Vinaigrette; Golden Quinoa with Fresh Basil; and Vanilla Bean Toasted Coconut Pudding. Plus a bonus recipe: Kelp Seasoning Salt. Your reward at the end of the workshop will be to sit down to a delicious luncheon with your classmates.
Upon completion of this workshop you will be able to:
- Discuss the connection between quality food and good health
- Describe the meaning of a whole food, processed food, refined food, and nutrient-rich food
- Discuss the nutrition benefits of fish and sea vegetables, and how to select the highest quality
- Prepare the recipes shared in this workshop
- Demonstrate basic knife skills
Siona Sammartino is a Whole Foods Chef and Nutrition Educator who trained at Bastyr University’s Nutrition and Culinary Arts program. She is a PCC Cooks instructor, the Whole Foods Chef & Nutrition Educator of Passionate Nutrition and the creator of the Thyme to Spice it Up food blog. She specializes in pantry makeovers, shopping tours and private cooking classes. Her approach to cooking and nutrition is holistic yet contemporary and is based on her philosophy that food should be both therapeutic and tasty so that the body, mind and soul are nourished. Siona’s cooking style is focused on using an assortment of herbs, spices and seasonal fresh ingredients to layer and infuse flavors into dishes, as she helps her clients and students feel confident in the kitchen and transform how and what they eat.
Passionate about food energetics and whole body healing, Siona has also studied herbal medicine and apprenticed under a traditional Chinese medicine acupuncturist and herbalist in Boulder, CO. When she’s not in the kitchen, you can find her studying nutrition, taking walks in the woods, foraging for wild herbs and fruits, collecting sea vegetables, crafting recipes, and visiting the local farmers’ market. To learn more about this instructor, visit her websites: www.thymetospiceitup.com and www.passionatenutrition.com/seattle-nutritionists/siona-sammartino/
- Teens, ages 14 and older, may attend with an accompanying adult.
- Each participant should bring a sharp chef’s knife and an apron (apron is optional).
- Feel free to bring a plastic container for left overs
- The class will start in room 55 and move to the kitchen.
- Bastyr University is housed in an older facility with fluctuating interior temperatures; it is advisable to wear layers.
- Also, Bastyr is a “fragrance-free” campus.