Getting plenty of leafy green vegetables is one of the most positive things you can do for your overall health and well being. Leafy greens contain chlorophyll which works to strengthen and detoxify the liver. Some greens, like spinach, contain high levels of bio available protein.
In this 3 hour workshop, raw food nutrition expert and chef Mark Ament will teach you how to create salads and dressings that are rich enough and satisfying enough to be full meals.
Course: Salads and Specialty Salads
14 October 2010 10:00pm – 1:00pm
The first part of the afternoon, Mark will reveal
- Why leafy greens are so important to health
- The art of eating simply and lightly and still feeling satisfied
- How specialty salads can be a whole meal
Then together you’ll learn to make the following dishes
- Creamy Kale Salad
- Broccoli with cheesy sauce
- Green mango/papaya salad
- Tamarind Chutney
- Arrugula salad with honey mustard dressing
This class includes all instruction, a course manual and a fresh organic lunch buffet.
No Experience Required. Come for one class or all. Send your staff. Invite your friends.
Space limited to 5 per class • Bookings Essential • 081 916 743 272 or email • 14 October 2010 – 10:00pm-1:00pm • Ubud
Here’s What People Are Saying:
“The course took the idea of eating raw food and turned it into an easy, fun delicious reality!!” – Andrea P
“Delicious, guilt free food – What a concept!!” – Jane E
“This is what so many people need for motivation to a living food diet. The food was so incredibly heavenly.” – Marianne, Fruitful Living
“I have been in the catering industry 20 years, formally trained and believe the course has for the first time in my career, truly shown me what really healthy nutritious food is all about. Many thanks. – Jenny
“A great way to be introduced to raw foods especially for those who want to change their diet but don’t know where to start. I highly recommend it.” – Trish S
“Thank you so much for showing me the simplicity of being able to provide nutritious, healthy options for my family, especially my 2 1⁄2 yr old.” – Jodi T
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