Looks like this event has already ended.
Check out upcoming events by this organizer, or organize your very own event.
21 Acres: A Day in the Life of a Raw Food Vegan
Saturday, July 21, 2012 from 11:00 AM to 1:30 PM (PDT)
Fresh Thinking: Cooking seasonally with sustainable ingredients sourced from local farms. The A Day in the Life of a Raw Food Vegan class is offered as part of the 21 Acres School.
Eating raw foods is not just about eating salads. Madeline Eyer takes you through a typical day’s food so you can see what breakfast, lunch and dinner would be like if you were vegan and did not cook anything above 117oF. Learn some of the basics techniques of this ultimate healthy eating lifestyle like making your own dairy free milk from nuts, making crisp crackers and banana bread without an oven and a mayonnaise without eggs.
Almond milk (served with chia seed and berries)
Flax cracker sandwiches served with Almond spread and fresh veggies
Zucchini ribbons with pistachio pesto
Instructor: Madeline Eyer
Ms. Eyer is a master of raw food preparation and healthy lifestyle choices, a Certified Raw Food Coach and a member of the International Association of Raw Food Coaches and Teachers (IARFCT).
She works primarily with women in their 50's who have spent decades taking care of everyone but themselves. Raw foods maintain their natural enzymes, offering superior nutrition to support health and energy levels of people who are often exhausted, overweight and suffer from poor quality or inadequate sleep.
21 Acres Member Discount
To become a member and/or to receive your member discount on this class, register by contacting Deb at 425-481-1500 or email@example.com.
When & Where
Our mission is to cultivate, demonstrate and advance systems that support sustainable agriculture. 21 Acres is a non-profit organization with a vision to create and operate a vital, open public space for all of us to rediscover the agricultural heritage of our region and learn about cutting-edge, sustainable agricultural design and technologies as well as ways to maximize the beneficial aspects of fresh local produce and farm products.