Participants at Chef Andrea Potter’s “Flatbread Frenzy” UBC Farm Growing Season workshop went home today with a plate full of nutritional knowledge, vegan, gluten-free cooking skills and luscious French socca! In addition to being a Chef, Andrea Potter is a Registered Holistic Nutritionist (RHN). Her workshops tend focus on whole foods, and incorporating fermented and sprouted foods in one’s diet. You can find out about her upcoming workshops on the Rooted Nutrition blog: http://rootednutrition.wordpress.com/
Thanks very much to our neighbours at Tapestry for sharing their demonstration kitchen for this workshop!
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- Chef Andrea Potter stirs ratatouille to accompany socca, a chickpea-based French flatbread.
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- Lycopene lusciousness! Sundried tomatoes with red and yellow peppers.
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- Kayla demonstrates how to fry dosas in unrefined coconut oil.
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- Participants learning the nutritional principles and hands-on skills of making dosas from fermented grains. Surprisingly easy, and oh-so tasty!
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- Vegan, gluten-free dosa made from fermented brown rice and red lentils with masala potato stuffing.
