Last night was the second time I lectured to the cooking club at Washington Township Library in Long Valley, New Jersey. (Thanks to librarian Jane Gold for having me back again!)
The topic was “Healthy Pasta Alternatives” and we had a wonderful turn-out with people wanting seconds!
My dish was made of kelp noodles, carrots, and sprouts with a dressing of raw almond butter, coconut amino acids, onions, garlic and juice from fresh limes.
Here is the description of the class:
Healthy Pasta Alternatives
Pasta, a typical dish of unleavened dough of durum wheat flour, has been a traditional Italian staple, dated back to 1154 in Sicily.
It can be presented in a variety of shapes and made with flour from cereals or grains, and eggs. It’s a simple dish that can be served hot or cold, varying in taste, color and texture.
Discover how pasta evolved and changed over time – from a small simple item to an elaborate culinary dish.
Learn about the nutritional value of pasta, which contains complex carbohydrates, essential nutrients such as iron, vitamin B and folic acid. And depending on the flour, may also be a good source of protein.
Gather information about healthy pasta options such as: brown rice noodles, soy noodles, seaweed noodles, buck wheat noodles, squash pasta, and more!
This presentation will include a cold pasta salad made with one of the healthy noodle alternatives.
Class is limited to an audience of 20. Please have a sign up sheet.
IF YOU’D LIKE TO HAVE THIS PRESENTATION AT YOUR LIBRARY OR WOMEN’S GROUP
I can be reached via email at: email@example.com