Cooking Classes

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April Dinner Class - Thursday April 24, 6:00 pm
For my April class I will be demonstrating 3 quick and easy One Dish Wonders! These are one dish meals that contain all the most important super foods that combat disease and taste delicious! They are a few of my favorite "go-to" meals when I have little time to cook.  I'll be using fresh greens pick right from my garden and 3 different kinds of rice.  I'll also be demonstrating my simple Almond Sugar Cookies. They are so easy to make and so delicious!

 Spicy Thai Kale with Chic Peas
A tasty combination of onions, mushrooms, kale, and chic peas with a spicy gingery peanut sauce served over long grain brown rice.

Cajun Collards and Black Eyed Peas (Spicy)
A sauté of' onions, celery, garlic, green chilies and mushrooms cooked with collards greens, tomatoes, and black eyed peas and seasoned with a Cajun spice mix. Served with black rice. Contains cashews.

Fresh Spring Asparagus Stir Fry w/ Nosoy Sauce
This is a somewhat typical stir fry using onion, ginger, asparagus, carrots and portabella mushrooms. To keep it "whole foods" I'm using edamame soy beans instead of tofu and I found a recipe for an alternative to soy sauce that contains no soy sauce. Served over short grain brown rice. Contains almonds.

Almond Sugar Cookies
These are the easiest and one of the yummiest cookies I've made so far! And you don't even need to bake them. Made with almonds, dates, and oats.

And there you have it! Health 4 Life Cooking for the month of April.

To register for this class, contact April at

March Dinner Class
Tuesday March 18, 6pm
Blended cauliflower makes a great base for creamy soups and gravies. This month I will show you how to make one of each. It's a great way to sneak vegetables into your kids diet!

Creamy Cauliflower Soup - This soup has always been a huge hit at my house. It's one of my husbands favorites. I give the creamy base some chunk with diced carrots, celery, green onions and peas. Very comforting and delicious and completely dairy free!

 Lentil Patties w/ Mushrooms Gravy - A tasty savory patty containing lentils, shredded potatoes, walnuts, oats and seasonings. Top it off with a delicious mushroom gravy (made with a creamed cauliflower base).

Carrot Cake w/ Sour Cream Frosting -  Easter Bunnies like carrots but they love carrot cake! Especially this one because it's gluten free, dairy free, refined sugar free, oil free, egg free and it's deeeeee-licious! Topped with a nut and seed based frosting. Cake contains walnuts.

And there you have it! Health 4 Life dinner class for the month of March.  To register for this class, contact April at

Valentine Dinner
Tuesday February 11, 2014

 Spaghetti Squash Garbanzo - Good-bye to highly refined low nutrient spaghetti with boring old tomato sauce! This chunky tomato topping with spaghetti squash takes the old Italian favorite to a new level.  A combination of spinach, onions, mushrooms, tomatoes, garbanzo beans, and a small amount of sprouted wheat berries (non-gluten option available on request) all seasoned with Italian seasonings served over spaghetti squash and topped with Sesame Seed Parmesan.

 Spinach Stuffed Mushrooms - Creamy spinach stuffed into  marinated mushrooms makes these a great appetizer or side dish. My husband said he could eat an entire plate of them!

Fudge Truffles - If you missed my Christmas Goodies class at the Kitchen Corner in December, here is your chance to learn how to make a delicious easy treat that you and your chocolate loving sweetheart will love!  These are Dr. Fuhrman's Chocolate Date Nut Pop'ems with just a little bit different combination of nuts. You wont be able to eat just one!

And there you have it! Health 4 Life Cooking Valentines Dinner Class. To register for this class, contact April at

A Taste of Mexico
Wednesday January 8, 2013

Spicy Pumpkin Soup - One of my taste testers said this taste like Chili's Queso! I've never had Chili's Queso but she said it with enthusiasm and a smile so I took it as a complement. It also went over very well at a dinner I catered for my energy healing friend Carolyn Cooper.
Made with fresh onion, jalapeno's, and garlic blended in a cashew cream base with pumpkin, spices, a little lime and just a touch of sweetness. It will be served with oven baked corn tortilla strips (which will be demonstrated), fresh cilantro and avocado.

 Easy Enchilada Casserole

This is definitely a family favorite and one that I demonstrate regularly for the guests at the Bridge Recovery Center .  Onions, mushrooms, garlic, broccoli (Yes, broccoli! You wont even know it's there.) all cooked up in a spicy tomato sauce and layered with my Spicy Seed Cheeze (will be demonstrated) and organic corn tortillas.
Served with shredded cabbage on the side.

Green Citrus Mango Smoothie - Since we've all indulged in too many goodies over the holidays, I decided to take a high nutrient break from the desserts and demonstrate a new smoothie recipe.
Freshly picked tree ripened California oranges are now available (go visit my friend who sells them at Dutchman's Market in Santa Clara on Thursday, Friday and Saturday every week) and they make a wonderful addition to frozen mango in this green smoothie. The citrus hides the taste of the kale really nicely and between the chia seeds and the mango, it's thick like pudding. YUM!! Who needs dessert?!

And there you have it! Health 4 Life Cooking for to start off the new year! 
For more information or to register for this class, contact April at

Health 4 Life Dinner Class -Fall Soups - Tuesday October 15

Autumn Lentil Stew - All the colors and tastes of fall combined in this rich and deliciously hearty stew. Includes onions, mushrooms, kale, brown lentils, sweet winter squash, and chewy black rice. Great for a Halloween party or a holiday feast.

Chic Pea Chowder with Bok Choy - Move over clam chowder! Here comes a much healthier alternative! This chowder is creamy and delicious and chock full chunkiness and nutrients. Onions, mushrooms, bok choy (a Chinese cabbage), chic peas, new local red potatoes, and carrots, in a creamy cauliflower broth.

Dixie Salad - A southern Utah favorite with a much healthier twist. Traditional "Dixie" salad containing apples, nuts and pomegranates (fresh off April's tree!) dressed with a lite nut based cream sauce. It could be dessert!.......

But it's not!.......
Pumpkin Peanut Butter Oatmeal Cookies -  Yes, it's true. You CAN make a healthy treat for your little goblins! Oats, pumpkin, and peanut butter sweetened with dates and seasoned with pumpkin pie spice, cinnamon and just a few mini chocolate chips to take them over the edge! These are optional of coarse and still very tasty without them.

And there you have it! Health 4 Life Cooking for October classes.
For more information or to register for this class, contact April at

Health 4 Life Dinner Class - Thursday September 19
Green Burrito w/ Green Chili Cheeze Sauce
This burrito isn't "green" just because of the green chili sauce. It's loaded with green leafy veggies....of course! It also contains zucchini, carrots, onion, garlic, mushrooms and pinto beans all wrapped up with Green Chili Cheeze Sauce in a whole wheat flour tortilla. Gluten free tortilla provided on request.

Mexican Slaw w/ Cilantro Lime Dressing
This salad has been enjoyed at several of my classes with the Bridge Recovery Center. It's time to try it out on you!
Shredded cabbage, peppers, tomatoes, celery, onion, avocado, and black beans dressed in a delicious cilantro lime dressing.

Peach Spice Cake Crumble
The tastiest peaches of the season dressed in a sweet peach sauce with a hint of cinnamon, topped with a super healthy and delicious crumbled spice cake.
Gluten free and grand-kid approved.
Warning! You wont be able to leave this dessert alone so only make it when you have many friends to share it with!

For more information or to register for this class, contact April at

Health 4 Life Dinner Class - August 20

Italian Pattie Melt
  A tasty bean patty topped with roasted zucchini, fresh tomato, and a zesty cheeze sauce. Toasted just a bit in the oven or on the grill.

Wheatberry Macaroni Salad
In my quest for using wheat in its whole food form, I decided that I wanted to try using whole wheat berries in place of macaroni in a salad. And here it is! And I love it! I tried it out at the Vegetarian Society of Utah potluck a couple of months ago too and it was a hit!
Contains whole kernals of wheat cooked to tenderness and mixed with celery, onion, peppers, and dressed with my Sunny Seed Sandwich Spread.

Hoppin John Salad w/ Kale
A lite and delicious salad with raw kale, onion, peppers, parsley,  black eyed peas and just a kick of cayenne pepper to make it "hoppin." Dressed with lemon juice and whole olives.
Garnished with fresh tomatoes.

Lime Mango Sorbet - When I make this, we are so excited to eat it that I forget to take a picture!
Mango, lime and coconut make this cold summer treat so refreshing for hot days of summer.

Health for Life Dinner Class - July 9, 2013

Texas Caviar
This is a salad that I can make for family gatherings and everyone seems to love it! A tasty combination of onion, peppers, corn, black beans, tomatillos, tomatoes, jalapeno peppers, and avocado mixed together in my Sweet Vinegar Dressing. Served with oven baked tortilla chips, it's a perfect meal for 110 degree days!

Veggie Fajitas - A tasty combination of onion, peppers, zucchini, portobello mushrooms, carrots and broccoli sautéed in a home made mildly spicy red chili sauce. Served on soft organic corn tortillas.

Strawberry Rhubarb Crumble  - Strawberry Rhubard Pie was one of my favorite pies as a kid and I'm excited to have created a healthier version that doesn't contain any processed sugars, white flour or oils. The fruit filling is sweetened with dates and the crumble is a combination of nuts, oats, and dates. So simple and so delicious!

Health for Life Dinner Class for May 21, 2013

It's picnic and potluck season so here is your Health for Life menu for May.

Better Than Chicken Nuggets - These are oat based nuggets with a chicken style seasoning that makes them taste almost like the real thing. Not that I know what "the real thing" taste like. Dip them in my home made BBQ sauce or top them with the BBQ Lentils that I will also be demonstrating. Cold or hot, they would be great to take for your Memorial Day picnic or you could heat them up on the grill.

Spring Greens Salad w/ Roasted Beets and a delicious Creamy Tahini Dressing.
I have had so many beats growing in my garden and my friend at work suggested roasting them. So I did and was so excited about how easy it was. No slice and cutting up raw. Just wash them off, cut off the greens and put them in a 400 degree oven. Since I don't use oil, I cover them for the first 1/2 hour and then uncover until soft. They are so sweet and delcious!

Strawberry Ice Cream Pie
Fresh organic strawberries blended into a nut based cream, poured over a nut crust and topped with fresh strawberries. It travels well and is perfect for a picnic treat!

And there you have it! Health for Life Cooking in May. Class date is Tuesday May 21 at 6:00 pm.

Contact April to register at

Comments from class:

"Dinner was great as usual!"

The kids love the "chicken nuggets". They were successfully fooled! Hahaha

Health for Life Dinner Class for April 2, 2013

 Chic Pea Tortilla Casserole
I've discovered that replacing chicken with chic peas (aka garbanzo beans)works really great in many recipes. And this one is no exception!  Chic peas and Brussels sprouts in a creamy mushrooms cauliflower sauce seasoned with green chili's and a chicken style seasoning and layered between sprouted corn tortillas.
This is way better than the Chicken Tortilla Casserole of yesteryear.

Black Bean Tortilla Soup 
A Mexican style soup with onion, garlic, celery, mushrooms, bell peppers, tomatoes, chilies, kale and corn tortillas seasoned just right and topped with baked tortilla strips and avocado.

Oatmeal Lemon Balls  (sorry no picture)
These tarty lemon treats will wake up your taste buds and have you asking for more! They are completely raw so they are very quick and easy to make when you are craving a healthy sweet treat.
Made with walnuts.

And there you have it! Health for Life Cooking in April! The date for this class is Tuesday April 2nd at 6:00 pm. Hope to see you there!
To register, contact April at

Health for Life Dinner Class for February 2013

 African Yam Stew
A rich and creamy stew loaded with super high nutrient foods like mushrooms, yams, kale and garbanzo beans. It's rich and creamy from the pre-cooked yams and small amount of peanut butter.  Black rice brings an extra nutritious punch and makes this stew very filling. It's one of my favorites!

 Herb Roasted Dijon Potatoes
 This is an old recipe that my daughter used to love. The original recipe called for olive oil but I've discovered that I can just leave it out. All extracted oils are 120 calories per tablespoon, 14 % saturated fat and 14 grams of fat. It's the highest calorie, lowest nutrient food that we consume. According to Dr. Caldwell Esselstyn of the Cleveland Clinic and author of Become Heart Attack Proof, every drop of oil damages your arteries and increases rick of heart attack and stroke.

Baby Greens with Lemon Fresh Dressing

Walnut Chocolate Chip Cookies
In honor of Valentines Day I felt I needed to do something with Chocolate. I came up with this Walnut Chocolate Chip Cookie recipe just recently and they are amazing! Even the gals at my Bridge Recovery Center class liked them. And they are pretty healthy with the walnuts, rolled oats, no oil or processed sugars except for the small amount of chocolate chips that are in them. They are so yummy I can't eat just one!

And there you have it. Health for Life Cooking in February.  Class date is Tuesday February 12 at 6:00.  To register, contact April at

Hope to see you in class.

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100% Plant Based 100% Nutritious 100% Delicious

Health for Life cooking will demonstrate how to incorporate the wonderful plant foods that nature provides into delicious meals that are rich in phyto-nutrients, protein, calcium, and taste! Processed flours and sugars are rarely used and processed oils are never used! To purchase my cookbooks and find out when my next cooking classes are, visit