Events

We will be cooking up some Forks Over Knives favorites! There are year round recipes that are easy, delicious, and will keep you on track! These recipes are all gluten free. Your Menu: Mediterranean Gumbo with Quinoa (chickpeas, tomatoes, onion, okra, oregano, parsley, lemon) Chickpea Korma (ginger, chickpeas, tomatoes, cashews, garlic, cumin, kale) Open-Face BBQ Pulled Jack Sandwiches (bell peppers, green beans, garlic, BBQ sauce, dijon, celery seed)

We will be cooking up some Forks Over Knives favorites! There are year round recipes that are easy, delicious, and will keep you on track! These recipes are all gluten free. Your Menu: Mediterranean Gumbo with Quinoa (chickpeas, tomatoes, onion, okra, oregano, parsley, lemon) Chickpea Korma (ginger, chickpeas, tomatoes, cashews, garlic, cumin, kale) Open-Face BBQ Pulled Jack Sandwiches (bell peppers, green beans, garlic, BBQ sauce, dijon, celery seed)

Continuing with our Heart Healthy month, we are still cooking out of the Esselstyn’s Prevent and Reverse Heart Disease Cookbook! These deliciously heart healthy recipes will become staples in your home. Your Menu: Collard Sushi (collards, green onion, carrots, bell pepper, cucumber, mango) Red Lentil and Dill Soup with Mint (garlic, onion, tomatoes, mint, oregano, dill, spinach) Middle Eastern Chickpea Stew (garlic, curry, turmeric, coriander, cardamom, cinnamon, orange juice, San Marzano tomatoes, red wine vinegar, chard)

February is Heart Health Month! Let’s honor that by taking care of our tickers! Here are some favorites from Ann and Jane Esselstyn’s book, The Prevent and Reverse Heart Disease Cookbook. Your Menu: Kale Bruschetta (cannellini beans, coconut aminos, garlic, tomatoes, balsamic) Jalapeno and Salsa Corn Muffins (onion, corn, kale, maple syrup, salsa) Polly’s Lentil Soup (French lentils, onion, leek, garlic, thyme, cumin, mushrooms, potatoes, carrots, celery)

Thai - don’t order it; make it! It’s so easy (and so fresh!!) to make it on your own! Your Menu: Thai Red Curry (brown rice, coconut, red bell peppers, broccoli, curry) Thai Coconut Pumpkin Soup (onion, garlic, carrots, pumpkin, coconut, curry, bok choy, cashews) Thai Chopped Salad (jasmine rice, snap peas, cucumbers, scallions, lime, mustard powder, curry)

Let’s demystify that little white block and really understand tofu! It’s delicious, very versatile and can be very easy to prepare! Your Menu: Crispy Air Fried Tofu (cumin, paprika, onion powder, garlic powder, salt+pepper) Crispy Baked Tofu (cumin, paprika, onion powder, garlic powder, salt+pepper) Pan Fried Tofu (coconut aminos) Sour “Cream” (white wine vinegar, salt, cashews) Tofu “Egg” Scramble (rosemary, oregano, thyme, black Indian Salt) Chocolate Mousse (maple syrup, cocoa powder, peanut butter)

Every month we will invite a local celeb, chef or just really cool person in to share their plant-based recipes, cook up a little something or just chat with us on how they like to add more plants to their plates. We also invite them to share with us what they are up to in their personal / professional lives. When you register to join us, all the proceeds from the Give Back Sessions goes directly to the charity of the guest host’s choosing. Give Back Sessions February Guests are the MASTERS behind Mastering Diabetes: Dr. Cyrus Khambatta and Robby Barbaro! During our Mastering Diabetes event you will: Understand ALL types of diabetes, the causes of each, and how to manage it with foods. Understand how to increase insulin sensitivity. Take full control of your diabetes health. Taste a sample of a recipe from Cyrus and Robby’s book, Mastering Diabetes. Cyrus Khambatta, PhD and Robby Barbaro, MPH, are the team behind Mastering Diabetes, an online coaching platform for people living with all forms of diabetes that focuses on low-fat plant-based whole-food nutrition. Khambatta has a degree in mechanical engineering from Stanford University as well as a PhD in nutritional biochemistry from UC Berkeley and has been living with type 1 diabetes since 2002. He is the co-author of many peer-reviewed scientific publications. Barbaro has a master's degree in public health from American Public University, spent six years helping build Forks Over Knives, and has been living with type 1 diabetes since 2000. They are experts in the science of insulin resistance and co-authors of the book Mastering Diabetes. We anticipate a quick sell out of this program.

We can all benefit from a strong immune system especially when it comes to preventing or recovering from cancer! This class will give you nutrition information and recipe ideas to incorporate immune boosting plant foods on to your plate. Once you lower your fat intake and boost your fiber intake, you can experience weight loss as well! This introductory class involves a nutrition lesson and a plant-based cooking demonstration; you will learn about the right food choices that can help reduce the risk of developing cancer as well as prevent a recurrence. You will leave with valuable information and a full tummy.

Create your old Super Bowl favorites with new ingredients! you’ll love all of these are you’re sure to bring home an empty dish to that party! Your Menu: Buffalo Cauliflower with Creamy Ranch Dressing (cauliflower, dill, nutritional yeast, hemp hearts, lemon, dill) Spinach Artichoke Dip Crispy Spring Rolls (mushrooms, artichoke, spinach, plant-based milk, nutritional yeast, seasonings) Southwest Sliders with Chipotle Hummus (cumin, onion, black beans, onion powder, chickpeas, peppers in adobo sauce

Featured in the Movie, The Game Changers, our Dr. Jim Loomis is back and Our Game Changers weekend continues. Tonight we are showing you how to make big hearty Superbowl food! REPERSENT with these incredible recipes that will stand out at any Super Bowl party you’re heading to! Your Menu: BBQ Chickpea and Carrot Sliders ( onion, chickpeas, BBQ sauce, sriracha, onion, garlic, cilantro) Sweet Potato Queso Nachos ( sweet potato, garlic, nutritional yeast, salsa, pinto beans, pickled jalapeno) Chickpea Tuna Salad ( corn, sunflower seeds, capers, Dijon )

It’s a Game Changers Documentary Cooking Class Week with Dr. Loomis! He was featured in the wildly popular new plant-based documentary, he’s our Medical Director and he’s in town cooking at the shop! We are well into the new year and you’re wanting BIG food with BIG nutrients to keep you on track - no rabbit food here! Dr. Loomis will have info on keeping your active body well fueled while he and Caryn cook up and dish out food you’ll love (and can easily make at home.) Your Menu: Southwest Stew ( onion, bell pepper, potato, mushrooms, pintos, black beans, collards, cumin, garlic ) Mexican Garbanzo Salad (tomatoes, jalapeno, onion, garbanzo, avocado, lime ) Loaded Chopped Salad (kale, romaine, cabbage, white beans, hemp seeds, avocado, walnuts ) Lentil Stew (onion, potatoes, greens, garlic, cumin, celery)

Every month we will invite a local celeb, chef or just really cool person in to share their plant-based recipes, cook up a little something or just chat with us on how they like to add more plants to their plates. We also invite them to share with us what they are up to in their personal / professional lives. When you register to join us, all the proceeds from the Give Back Sessions goes directly to the charity of the guest host’s choosing. This month, with your help, we will donate to Jill’s favorite organization, Annie’s Hope. In Jill’s class we will talk about your picky eaters and how to get nutrient dense foods into your little ones in this rush rush world. We'll make this for you to taste: Dylan Dryer's Minestrone Spaghetti and "Meat"balls

It’s another edition of Taco Tuesday! Your Menu: Asian Inspired Lentil Tacos (lentils, lime, garlic, ginger, mushrooms) BBQ Mushroom Tacos (chipotle, garlic, allspice, cloves) Crispy Avocado with Sriracha Ranch Drizzle (avocado, lime, cumin, hemp hearts, tahini)

The road to diabetes does not have to be a one-way street. There is reason for hope! People who eat plant-based meals are less likely to ever develop diabetes, and for those who have diabetes, plant-based meals can help to improve blood sugar levels and prevent complications. These meals are affordable and can be quite delicious and satisfying. A low-fat, plant-based approach offers a new tool that many have found to be very useful. Review the latest science behind this approach, consider some simple ideas for getting started, sample some dishes, and explore useful resources.

You’re looking your best for the holiday parties, why not bring the best appetizer to the gathering?! You’re such a show off - own it! Your Menu: “Bacon” Wrapped Water Chestnuts - (tomato paste, maple syrup, portobello) Lentil “Caviar” with Creme - (shallot, bay leaves, ginger, nori, french lentils, tofu) Dark Chocolate Glitter Truffles - ( walnuts, dark chocolate, truffle salt)