Cooking Classes

“RAW DESSERTS” (2 desserts featured)
DATE: Thur. July 22, 5:30-7:00pm Fee: $10 includes samples and recipes
Location: Pilgrim’s Education Center, Cd’A, Idaho

Call Pilgrims Nutrition to reserve your seat! 1-208-676-9730

DESCRIPTION: Wild Thyme Kitchen presents Moria Felber, Holistic Health Counselor, Living Food Chef and author. Moria will demonstrate two raw desserts that will wow your summer guests: a multi-layer cream pie complete with a delicious nut crust and a simple “emergency dessert” you can make in minutes. Moria has tested her raw desserts on picky kids and adults, and they are always a hit. The best part is that these desserts are so healthy you can eat them for breakfast! All the recipes are vegan, wheat-free and made without refined sugar.

“RAW DESSERTS” (3 desserts featured)
“The Kitchen Engine”
509-328-3335 (call to reserve your seat, space is limited)
Located in the Flour Mill- 621 W. Mallon Ave. suite 416

Wild Thyme Kitchen Presents “Raw Desserts” Moria Felber, holistic health counselor and living food chef will demonstrate three raw desserts. She will show you how to build a multi-layer cream pie complete with a delicious nut crust. All the recipes are vegan, wheat-free and made without refined sugar. This class will give you the tools to wow your summer guests with the most amazing desserts. She’s tested her raw desserts on picky kids and main-stream adults and they are always a hit. The best part is that these desserts are so healthy you can eat them for breakfast. Thursday July 22 at 6 p.m. at The Kitchen Engine. Vegan Friendly.
www.thekitchenengine.com

“RAW SUMMER CLASSICS”
“The Kitchen Engine”
509-328-3335 (call to reserve your seat, space is limited)
Located in the Flour Mill- 621 W. Mallon Ave. suite 416

Wild Thyme Kitchen presents “Raw Summer Classics” Moria Felber, holistic health counselor and living food chef will demonstrate classic raw food recipes using seasonal Northwest produce. She will demonstrate how to make pasta out of zucchini squash using a spirooli slicer and pair it with freshly prepared marinara sauce. She will also demonstrate a unique raw-food side dish you can use for any summer party and a delicious brand new raw-food dessert created just for you. Thursday August 26th at 6 p.m. at The Kitchen Engine. Vegan Friendly.
www.thekitchenengine.com

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