Staying Cool in the Kitchen with The Wellspring School

It’s summer and temperatures will likely stay in the upper 80’s and low 90’s for the next couple of weeks. For most of us, especially those of us hearty Portlanders without A/C, that means staying out of the kitchen or at least away from the oven for as long as possible! In line with the summer season, we made a couple of delicious salads at our last Cooking Lab that were very easy and delicious.

We thought we’d share the recipes! 

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Mixed Berry Salad with Kale & Chia Seeds

by: Chef Jason Lee

1 cup frest raspberries
1 cup fresh blackberries
1 cup fresh sliced strawberries
1 cup rest blueberries
2 cups massaged & chopped kale leaves
2 tb chiffonade fresh mint
Juice of 1/2 lemon
2 tb chia seeds

Combine & stir all ingredients & let set for 10-20 minutes to marinate.

Makes 6-8 servings. Vegan GF, soy-free, tree nut-free.

 

Cabbage Slaw with Sprouted Lentils
by: Chef Jason Lee
Shown here topping homemade carnitas & sopes!

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1 small head green, napa or savoy cabbage, finely shredded (enough for 3 cups)
1 cup sprouted lentils
1 jalapeño pepper, deseeded & minced
3 radishes, thinly sliced
1 large carrot, julienned
1/2 yellow onion, julienned
3/4 cup apple cider vinegar
2 tb sugar
1/4 olive oil
2 tsp lime juice
1/4 cup cilantro, chopped
2 tsp salt &  1/2 tsp pepper

Heat 1/2 cup of vinegar in sauce pan with 1 tb sugar & 1 tsp of salt, until sugar is dissolved & liquid is about to boil. Add jalapeño, radishes, carrot & onion, remove from heat & cover.

Toss remaining ingredients together. Strain out steeped vegetables & add to slaw.

Chill before serving.

Makes 6-8 servings. Vegan GF, soy-free, tree nut-free.

 

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There are three more Whole Foods Cooking Labs to go! Take one or take them all!

Whole Foods Cooking Labs meet on Saturday from 9:00am-5:00pm

Lab II: August 12th

Lab III: September 9th

Lab IV: October  7th

Cost: $225 each (discounts available)
book now



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