A Macrobiotic Dinner  - Apr. 25th - Gluten-Free, Vegan

A Macrobiotic Dinner - Apr. 25th - Gluten-Free, Vegan

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Regular price $35.00 Sale

April 25, 6-8pm

with Hiroko Greenberg

Springtime’s corresponding organs are the liver and gallbladder, and it is the ideal time to cleanse - moving Winter’s heavier food out of the body and tuning into the season by eating light with lots of greens. Learning to cook in the macrobiotic way will help you nutritiously change with the seasons. In this class we learn the benefits of foods such as burdock, known for detoxifying the liver. Tonight, we’ll cook: Kinpira Gobou - a burdock and carrot dish; a vegan clear vegetable soup; spinach Goma Ae - spinach marinated with sesame; and tofu dengaku - tofu miso dressing. Gluten-Free, Vegan