Well, we had a wonderful Eating Healthy seminar yesterday.
Our guide, Bethanne Kashkett, supported by her husband Kenny (shown here), led us through a tantalizing array of tasty recipes and healthy eating treats.
We started off with a special green smoothie with blueberries to keep us cool on this sun-baked day, and then we delved into an array of exotic salads, unique casseroles, and organic delights.
One of Bethanne’s favorites was this special mung bean pasta dish. That’s right the noodles were made from organic mung bean flour – that means they were not at all acidic like regular pasta and their consistency was wonderful, unlike some whole wheat pastas that can tend to be grainy. Then of course the dish was loaded with fresh veggies from both land and sea – and spiced just right! It was tasty beyond belief!!
After that we got into spiralizing!! See how, using a very simple hand-operated spriralizer (not expensive), we were able to make an ordinary zucchini into a beautiful, exotic shape and form. A great way to have a cool noodle experience during our hot Maryland summers.
Of course no dish would be complete without Bethanne’s great dressings and sauces! Anyone who has been to these programs before knows how quickly Bethanne’s dishes transition 
from the simple into the sublime.
See here how magnificently this dish turned out!!
Loaded with zesty herbs & spices, this carefully made tomato sauce (with no seeds at all) was a hot ticket on this summer afternoon!
In total we made seven different dishes for our lunch and dinner menu featuring legumes, veggies, herbs and spices and, of course, love and care.
Our main menu included these items: Not-tuna pate in collard green wraps,
Land and sea salad with mung bean noodles, Raw slaw with kale, Sprouted lentil salad, Corn and black bean salad with brown rice, & Raw zucchini pasta and sundried tomato marinara sauce. It was all quite delicious!!!
Everyone received a terrific handout / booklet that featured pages of recipes, shopping lists and key nutritional facts. Bethanne’s easy speaking style also allowed everyone to take lots of notes and ask many excellent questions during the program. And there was plenty of opportunity to help in cooking, chopping, slicing, rolling, mixing and more!
Then of course there was dessert: Sweet seed cookies (shown here), Coconut milk ice cream sweetened with agave, Sorbet sweetened with agave, Fresh luscious berries, Raw dark chocolate sauce made with raw cacao, and Chocolate chia cookies!
Everything was quite yummy – and everyone got to go up for seconds on dessert. We have secret photos of that on file!!
All in all we had a wonderful turnout and everyone left satiated, eager to try new recipes and food choices, and armed with lots of food packed up in containers for meals to come!
Healthy eating is part and parcel of our yoga practice and a great way to treat your body (& mind) right. Plus our food choices affect our environment, both locally and globally. Our diet plays such an important role in who we are and how we interact with our world. And Bethanne, as usual, proved to be a gentle, kind, knowledgeable, and sumptuous guide for this event.
Many thanks to Tessa Giannini who provided seamless support for a smooth-running program.
Hope you will all consider coming to our next Eating Health program next December!! Here is what we did last year during the holidays!!
We held our first-ever Eating Healthy seminar yesterday – and what a great success it was – all credit goes to our chef Bethanne Kashkett, her husband Kenny, and all of you who attended.
As if that was not enough, we all got to try these delicious breakfast quesadillas: sprouted corn tortillas with soy cheese and mixed chard greens.
Here is Bill Whitman, husband of Elsie, giving Bethanne a hand with things. Others who came up to help included Lindsay (she was gracious to share LOTS of time), Denise, Steve, and others.
The grand buffet bar at the end included a wide array of main dishes from around the world including, but not limited to: coconut brown rice with cauliflower/ potato curry, tortilla pie (wheat tortilla layered with refried beans, quinoa, black beans, salsa, and veggie mix), whole grain pasta with tempeh marinara, veggie fried rice, sprouts, holiday wild rice salad w/ pomegranate dressing, kale salad, and salad crunchies (sprouted buckwheat, sunflower, sesame, and hemp seeds).
Yesterday at a yoga outing, I learned of a refreshing drink. Sarah David (Mon Nite NECC) let me in on one of her tasty specials. And that is what I share with you today! Thanks Sarah!
