Tex-Mex is substantial and hardy with all the rich and colourful flavours of the southern desert plains. Chilies, salsa, refried beans, tostadas, tortias, quasadia, and even cheese. The tastes that make you feel guilty can still be enjoyed in a healthy vegan lifestyle. In fact, i’ts far better. Jump-start your Friday night with Panacea’s Sultry Tex-Mex on the Edge Cooking Class, this Friday October 22nd at 7:30 pm.
Included is sangria, appetizers, an entree, and a life-altering desert. As well, I will be giving instruction on the dehydrator, sprouting, and other techniques required for mostly raw cuisine. You’ll learn how to make raw cheese that’s dairy free, and spectacular. Tortillas beyond anything you’ve ever experienced.
Some of this is easy for everyone, and some is for the more advanced.
Sultry Tex-Mex on the Edge cooking class for a high-raw vegan diet
Friday October 22, 7:30 pm.
$40 for people who register in adance
$50 at the door
2388 St. Clair avenue W. Toronto, ON M6N 1L1
Knowing how to make vegetables beyond-interesting is one of life’s most valuable skills. You only get so far with exercise. Why not save yourself some time in the gym?
On the food channel yesterday an extremely swollen young woman was demonstrating recipes that consisted, sadly, of dairy and more dairy. Please, need I state the obvious. If you eat like that you’ll look like that. And sooner rather than later.
Here’s a dish I often serve because of its user-friendliness. And you’ll be surprise how appetizing it is.
Spinach Shitake (servers 2)
- 3 cloves of finely chopped garlic slow-cooked in a frying pan
- With a fork, crush the garlic into 2 tablespoons of melting coconut oil
- Add Spice: 1/8 teaspoon tumeric (for it memory-enhancing qualities) Get creative. Usually I try not to confuse the taste with too many different spices in one dish
- 1 large or 2 small bundles of spinach, and a stock or 2 of chopped leek are piled on top of the frying pan. Keep it fairly dry. Drain if liquid accumulates.
- Meanwhile, Shitake mushrooms drizzled with Nama Shoyu (healthy soy sauce) and red wine are warmed up in oven.
- Put the mushrooms over the spinach and serve as a side.
I’m giving a cooking class at Panacea on Friday, October 22. Entitled Tex-Mex on the edge, it will include simple recipes like the one above, and more involved techniques like sprouting and using a dehydrator. The class focuses entirely on vegan dishes, so you will learn many ways to use vegetables more creatively.
These are vegan dishes that even the biggest carnivore will devour.
Spots are limited and filling up fast. Don’t wait too long, and be disappointed when the class is full and you can’t get in.
Admission is $40 in advance and $50 at the door (if there are any empty seats left).
Having friends to workout with is a great motivator. It even makes a great date. You can take advantage of the social aspects of working out by combining any of our sessions with friends or family members. And it’s a sweet deal too.
We have 3 types of sessions at Panacea: fitness only, wellness coaching (which includes smoothie, fitness training, and a small healthy meal) , and 1-on-1 cooking classes. You can take any of these options and include a friend or two. For 3 people, $35 each. For 2 people, $45 each. This is a huge discount from single sessions. Buy a 10-pack together for an even better price.
There are 3 stations (cardio, core, resistance-training) you can alternate between. So there is no waiting around. It creates a really fun atmosphere and it’s a wonderful way to bond. You can even bring your own music if you like.
For less than a price of a night out, you can have a workout and a nice meal too.
Click here to book.
Nothing is easier than this. Not even microwave dinners. Not even a peanut butter sandwich. Portabello mushroom caps, just cook them like a steak. Except it’s faster.
Throw a couple of Portobello mushroom caps on an oven dish, and splashed with red wine, cocunot oil, Nama Shoyu (or soy sauce if you haven’t got the good stuff), and Italian seasoning. You can also do them on a barbeque’s by marinating beforehand, and treating them like regular steaks.
Carnivores usually don’t know how to prepare vegetables. This is a great tragedy. Be careful not to overcook! If you do, the caps will shrink too much and you won’t get the right consistency. Remember, error on the side of cooking too little, and you’ll get them plump and juicy. They’ll melt in your mouth.
If you’re interested in learning how to make healthy food sexy, come to my cooking class October 22 here at Panacea.
Cooking class: Sultry Tex-Mex on the edge
Friday, October 22, 7:30 p.m.
You can cut up the leftover stem with garlic, basil, tomoto , and olives. Then coat the top with oil.
Put the mixture on top and broil for about five minutes..you can add some mozarella if you eat cheese and serve in wedges as a pizza
Thanks to Jane Anne Murray