Do to a scheduling conflict, the June 26th class has been rescheduled for Wednesday July 11th. And there is still space available! Hope to see you there!
A light and fresh salad containing quinoa, red peppers, onion, tomato, corn, avocado, and parsley.
Quinoa, commonly referred to as a grain, is technically called a pseudo grain because it is actually a seed. Pseudo grains don’t contain gluten, which make them easily digestible, alkaline-forming, and suitable for those who are gluten-intolerant. It's also a great protein source.
No-Tuna Salad Lettuce Wraps - Chickpeas replace the tuna in this recipe and are combined with celery, carrot, onion, and a no-oil nut and seed based sandwich spread. This is perfect wrapped in a lettuce leaf or could be made into a sandwich with a good whole grain bread or stuffed in a pita pocket. For class I will be serving it as lettuce wraps garnished with avocado and fresh vine-ripe tomatoes.
Mediterranean Zucchini Salad - This recipe is adapted from a pasta salad recipe that I've had for years. In my quest for avoiding flour products and sticking with whole grains, I've replaced the pasta with zucchini strips very lightly sauteed just to soften and bring out the flavor. Then I've added onion, vine ripe tomato, corn, kidney beans (pictured are chickpeas which also work great), olives, fresh basil and a touch of balsamic vinegar. This can be served the way it is as a side or add a little whole grain such as millet or quinoa to make it more filling for a meal by itself.
And there you have it! Health for Life summer salads. Class dates will be Wednesday June 13th and Wednesday July 11th.. Hope to see you in class!
To register, contact April at email@example.com.