This is a comprehensive and hands-on workshop designed to provide participants with the knowledge, skills and passion to learn about and eat more plant-based foods. Participants will also get to demo, taste different plant-based produce at the first workshop and cook and eat a shared meal together at the second workshop
This workshop will show you the transformative power that whole-food, plant-based eating can have on health and well-being. It is centered around organic, whole, unrefined or minimally refined plant foods and excludes or minimises meat, dairy products, eggs, and highly refined and processed foods such as bleached flour, refined sugar, and processed refined oil.
When: this two part workshop is on two Sundays, 15 September & 3 November, for 8 hours in total (4 hours per workshop). Participants will also be provided with online support between the first and second workshop to help answer any questions you may have along the way. We kindly ask that you commit to attending both workshops.
Cost: $30 per participant which is to be paid on the day of the first workshop (please note that this is subsidised by Council but we are asking for a contribution from participants due to the high cost involved).
Who should attend? Anyone who is interested in learning more about the benefits of a plant-based diet, wanting to eat less meat and lead a healthy lifestyle.
What will be covered?
Why plant-based eating is good for you and the environment- studies to support.
Demo and tasting- Plant based cooking- Introduction to new basic ingredients.
Discussion about the 6 week cooking, planning, shopping experience.
Tips -learn more about good nutrition, turn into a smart shopper, stock up your kitchen, and transition to a healthy plant-based diet.
Who will be our teacher?
Marcea Klein is an author, educator, chef and natural medicine practitioner.
Since her early pioneering work with the organic whole foods movement in USA in the 1960s, Marcea has chalked up an impressive CV of achievements including starting Berkeley’s first vegetarian macrobiotic eatery; introducing tofu “cheesecake” to New York in the 70s; and operating a wholefood bakery in London, an organic tofu factory in Sydney and the Wholesome Gourmet Cookery School.
She has also written on healthy eating, publishing 8 books of her own, as well as writing as a food journalist for the Sydney Morning Herald, Wellbeing Magazine and Nature & Health Magazine. As a presenter, Marcea has appeared on SBS and ABC TV and Radio.