Friday, October 12 (5:30 pm supper) to Sunday, October 14 (1 pm)
Come and experience a hands-on culinary adventure of plant-based whole foods. Eating in this manner is counter-cultural and requires a grieving process of letting go of what one thought to be healthy. Through film documentaries, debriefing discussion groups and working with a facilitator that has been through the journey professionally and personally for the past 2 1/2 years, combined with healing music, the process will be honoured and respected. It will invite people to reflect upon and wrestle with this counter-cultural understanding of diet and health.
Learn, experience, and grow. Discover the clear facts of the health impact from registered dietitian Linda Omichinski, RD. Topics covered will include stocking your cupboard and freezer (grocery list), non-dairy probiotics (water kefir, kombucha tea), ph of foods for health potential, discussions on hybridized wheat and alternatives, diversity within the recipes, enhancement of flavour profile in leftovers, vitamin D, sea salt and iodine, omega 3’s flax and walnuts, oils and free radicals, presentation for color and texture, vegan recipe concepts so that you can look in your fridge and cupboard and work with ingredients available that day.
Healing music provided by accordion virtuoso Chris Meseyton on Friday and Saturday, followed by a more lively celebratory fair trade coffee house concert Saturday evening open to the public.
A spectrum of food options available. A weekend combining tasty healthy creations and relaxing music.
Friday’s meal will be done by staff; other meals will be prepared by attendees with the opportunity for some hands-on vegan cooking experience, supplemented by a show and tell as not every item will be able to be prepared by each individual. Vegan cooking concepts for each recipe will be discussed so attendees go home feeling confident in cooking this way. Recipes will be available. See Menus for each meal and snack below.
Co-facilitated by Arlene Osen who shares Linda’s vegan journey.
This workshop is expected to sell out quickly. Register early to avoid disappointment.
Contact Staff: Marg Janick-Grayston
Cost: $325
Decision Day: September 21
Registration cost increases 10% after this date. Register Now
Menu for Healing Through Food and Music
Travelling to Cuba, India, Mexico, Middle East, Italy, North America through our meals
Friday night supper:
Quinoa Vegetable Bean Lentil Stew
Spinach salad with Garlic Balsamic vinaigrette
Broccoli and Pineapple Pumpkin seed salad with apple cider honey ginger dressing
Dessert: Maple Walnut Brownies topped with strawberries
Snacks at 9 pm:
Chickpeas
Variety of fruit (purple grapes)
Nuts and golden raisins
Saturday breakfast:
Ancient grain hot cereal topped with berries and almond milk (maple syrup)
Fruit
AM snack:
Green drink
Yummy Bread or quinoa crackers with bean spread
Lunch:
Cuban Black Bean and Sweet Potato soup
East Indian Split Pea and Carrot Soup
Yummy Bread cut in chunks
Brown basmati rice or red coulasari rice or Aztec blend
Tomato Basil and Walnut salad with cannellini beans
Dessert: Tofu Strawberry Walnut Pudding with fresh banana layered in wine glass parfait style
Snack:
Layered Bean Dip with cilantro-jalapeño guacamole for red pepper strips and celery stalks
Saturday supper: can be served at Thanksgiving or Christmas or any special celebration
Cashew Nut Loaf with Mushroom gravy
Roasted Vegetables
Italian sweet potato medley
Kale salad with Raspberry Maple Walnut Balsamic vinaigrette
Pumpkin pie topped with strawberries and cashew cream
Snack:
Pears and plums, green and red grapes
Nuts and seeds and raisins
Sunday breakfast:
Red Millet pancakes
Pinto bean waffles
topped with berries, maple syrup and cashew cream
Sliced fruit, canned and/or bowl of fruit
Snack:
Red drink
Chick Pea and Red Quinoa Lettuce wrap
Lunch:
Pasta e Figoli Italian meal
Mixed green salad
Winter Squash stuffed with black or red rice, cranberries and pecans
Tandoori Chick peas
Dessert: Chocolate vegan truffles, one other variety as well
Fruit
Note: Menu subject to change. Friday’s meal will be done by staff; other meals will be prepared by attendees with the opportunity for some hands-on vegan cooking experience supplemented by a show and tell as not every item will be able to be prepared by each individual. Vegan cooking concepts for each recipe will be discussed so attendees go home feeling confident in cooking this way.