BNatural will sponsor a series of 6 macrobiotic cooking classes starting April 21st and ending May 26th. 
Each class will be small so that the focus can be on providing in-depth learning about prepping, cooking and serving a grain and vegetable based meal.  

Each week we will prepare and share a meal consisting of: soup; whole or cracked grain; vegetable quality protein; quick-cooked and/or long-cooked vegetable, and dessert as well as pickles, sea vegetables, sauces, dressings and condiments.  Recipes and other informational handouts will be provided.

During each class we will also discuss the special topic of the evening (see below). 

1. The Yin and Yang of Cooking:    Weds, April 21^st

If you think yin and yang are too confusing to be helpful to you, this class may change your mind.  Learn how and why applying yin and yang principles to food selection, cooking styles and menu planning can help you create astounding health and vitality.  We'll discuss the yin and yang elements of the meal we prepare together to provide a practical look at these principles as they relate to the food on our plates. 

2. Grain and Vegetable-Based Meal Planning:  Weds, April 28^th

Many people find it challenging to plan meals around grains and vegetables after years of creating meals with animal protein as the centerpiece.   We will help you make the transition with daily, weekly and seasonal menu ideas, and menu planning templates to inspire imaginative and intuitive cooking.  And of course we'll cook and eat a meal in class to provide a practical example.  

3.  Knife Skills and Cutting Vegetables:  Weds, May 5^th

Vegetables can be cut into a wide variety of sizes and shapes to add variety, flavor and texture to meals.  Learn how to cut vegetables to make individual dishes and meals more appealing to your palate, your eyes and your spirit.   We'll demonstrate specific cutting techniques including matchsticks, crescents, rounds, half and quarter rounds, diagonals, shaved, and more.

4. Macrobiotic Meals in Minutes:  Weds, May 12^th

Preparing a quick and easy meal without relying on packaged, processed foods is easier than you think.  Good quality leftovers make last-minute meals a breeze but there are other options as well for preparing meals quickly from scratch.   We'll demonstrate a quick meal and with the time we save we'll also talk a bit about food shopping and storage to help you organize your pantry so you have the staples on hand to prepare a wide variety of everyday meals. 

5. Sauces, Condiments and Salad Dressings:   Weds, May 19^th

Perk up your grains, vegetables and salads with sauces, condiments and dressings.  With a little advance planning you can always have a variety of these toppings on hand to add variety and important energetic and nutrient balance to your meals.  We'll provide templates and recipe ideas.

6. Desserts and Sweet Snacks:  Weds, May 26^th

Everyone loves a sweet ending.  We'll introduce you to ingredients, techniques and recipes for creating light, refreshing balanced desserts with just the right touch of natural sweetness.  You'll learn about the energetic of baked versus non-baked desserts and how to select desserts that are right for the season, your condition and your activity level.