Casserole cooking workshop Thursday 30th April 7:30pm

With Autumn upon us I will be running a cooking class on how to make dead-easy, mouth-watering, nutrient-dense meat and vegetable casseroles -just the ticket to warm up your cockles and building immunity over the forthcoming cooler months. Cost is $70 per person and includes:

• Nutritional theory discussion
• Information booklet including step by step guides and recipes
• practical demonstration
• hands-on experience
• a sit down delicious slow cooked casserole dinner

 This workshop is ideal for:

• those who are grain-free, gluten-free, dairy-free or suffer from digestive issues
• those who are time-poor and want to learn how to make their own super simple and quick yet nourishing meals
• people who want to transition off processed foods and want a healthy substitute for themselves or their family members
• those who are on a budget and want affordable (as well as healthier) meals

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When: 7:30-10pm (ish) Thurs 30th April 2015 Where: 23 Kent Street, Waverley, 2024

Spaces limited to 10 only. If there are more than 10 people interested I will run another class the following week.

RSVP:  To secure your spot you will need to:

1. text me on 0407 871 884 to confirm that there are spaces available. Spots can only be reserved for 24 hours; and

2. transfer $70 (referencing your FULL name and ‘Casseroles’) into my bank account:

Account name: star anise organic wholefoods (aust) pty ltd

BSB: 062 000 Account no: 15110110

Places will book up quickly!

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Please feel free to forward to any friends or family members. Cancellation policy: once funds are deposited into my bank account they are non-refundable but can be transferred to another cooking class/workshop upon 48 hours notice.

Super simple root vegetables baked in broth

Cooking vegetables in different ways is important, least of all to ward off taste fatigue - sometimes we eat them raw (eg salad), sometimes steamed (drowned in butter or coconut oil), sometimes stir fried and sometimes roasted. And tonight they were baked in broth- a bit like a casserole or braise, though uncovered. I used to cook vegetables  in this way a lot but haven't for many months. My friend Caitlin yesterday shared with me her kipler potato in chicken broth recipe and I simply added a few more root veggies. Thanks for the reminder and inspiration Caitlin! The vegetables absorb much of the broth making them melt-in-your-mouth delicious. A great way for infants to enjoy their first veggies, with the broth adding much nutrient-density and aiding digestion.

Ingredients:

• Assorted root vegetables cut into 1 inch cubes (eg carrots, potato, pumpkin, sweet potato)

• Chicken broth

• Butter

• Sea salt

• Cracked pepper

• Thyme leaves

Directions:

Place vegetables into an oven proof dish (e.g. large Pyrex container). Add enough stock to half cover the vegetables. Add dollops of butter over the vegetables. Season with salt, pepper and a scattering of thyme leaves. Cook uncovered at 120 degrees for a couple of hours until veggies are soft and cooked through. Cover with alfoil until ready to eat.

I steamed some green veggies (eg broccolli and zucchini) and threw these into the root vegetable dish at the very end before serving.

Serve as a side to a main meal.

For meat-based casserole recipes refer to my earlier blogs here, here and here.

So if you are looking for a different way to enjoy your veggies, try this out and let me know what you think. Kali Orexi!