Forum Posts

Marti Wolfson
May 26, 2021
In Week 10
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Marti Wolfson
May 23, 2021
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Marti Wolfson
May 23, 2021
In Week 10
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Marti Wolfson
May 23, 2021
In Week 10
The climate situation can feel completely overwhelming to the point that our individual efforts are useless. But each of us can do our part. How do you contribute to building a healthier planet by improving soil health? Composting Supporting your local farmer’s markets Gardening Attracting birds and bugs to your yard/garden
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Marti Wolfson
May 23, 2021
In Week 10
Monday Culinary Demo. https://us02web.zoom.us/j/82882316067 Tuesday Guest Speaker. https://us02web.zoom.us/j/84682545194 Friday Group Chat - Closing Circle. https://us02web.zoom.us/j/82308142898
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Marti Wolfson
May 16, 2021
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Marti Wolfson
May 16, 2021
In Week 9
What has shifted for you in the kitchen? Ie. variety, intuition, confidence, creativity, shopping experience, etc.
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Marti Wolfson
May 16, 2021
In Week 9
Monday Culinary Demo #1: https://us02web.zoom.us/j/85033252010 Thursday Culinary Demo #2: https://us02web.zoom.us/j/85246386116 Friday Group Discussion: https://us02web.zoom.us/j/82060280580
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Marti Wolfson
May 08, 2021
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Marti Wolfson
May 08, 2021
In Week 8
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Marti Wolfson
May 08, 2021
In Week 8
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Marti Wolfson
May 08, 2021
In Week 8
Culinary Demo: https://us02web.zoom.us/j/89027041239 Ayurveda Demo with Richard Lamarita: https://us02web.zoom.us/j/84720796684 Group Discussion: https://us02web.zoom.us/j/83429820963
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Marti Wolfson
May 02, 2021
In Week 7
Mango Tahini Pops 1 cup oat milk or other non dairy milk 1 mango, peeled, and diced 1 frozen ripe (but not overripe) banana ¼ cup tahini 1-2 tablespoons lime juice Pinch cinnamon In a blender, combine the milk, mango, frozen banana, tahini, lime juice, and cinnamon. Blend until smooth. Taste and if you'd like it sweeter blend in 1-2 medjool dates. Poor into ice pop molds and freeze until ready. Key Lime Pie Bars Crust: 6 pitted Medjool dates ¾ cup raw cashews ½ cup almond flour ¼ tsp cinnamon 1 teaspoon vanilla extract 1/4 tsp sea salt 1 tablespoon coconut oil Key Lime Pie Filling: 1 1/4 cup whole cashews 1/4 cup full fat coconut milk ¼ – ½ cup lime juice 1 tablespoon lime zest ¼ cup maple syrup (plus more to taste) 1 teaspoon vanilla extract 2 tablespoons coconut oil Soak 1 1/4 cup of cashews in water overnight for the key lime pie filling. Add the crust ingredients to a food processor and pulse until a sticky dough forms. Press the dough into an 8×8 baking pan lined with parchment paper. Put the crust in the fridge or freezer while you prepare the key lime filling. Add the soaked cashews, lime juice, lime zest, maple syrup, coconut oil, coconut milk, and vanilla extract to a high powered blender. Blend the filling until silky smooth and creamy. Give the filling a taste and adjust the level of sweetness or tartness to your taste. You can add more maple syrup or add more lime juice to suit your taste buds. Pour the key lime filling over the prepared crust. Freeze the bars overnight or until completely solid. When you are ready to serve, remove the bars from the freezer and use a sharp knife to slice the bars into 9 or 16 pieces. Top with more lime zest and enjoy!
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Marti Wolfson
May 01, 2021
In Week 7
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Marti Wolfson
May 01, 2021
In Week 7
Quinoa Salad with Greens and Pickled Onion Dressing 1 small head of broccoli, cut into small florets Kosher salt 1 small bunch of Tuscan kale, stems removed and discarded 1 cup quinoa 1⁄2 cup roasted and salted pistachios, coarsely chopped 6 ramps, leaves separated from white bulbs* 5 Tbsp. extra-virgin olive oil 3 Tbsp. fresh lemon juice 2 Tbsp. drained capers 1 tsp. crushed red pepper flakes 1 tsp. fennel seeds, finely ground Freshly ground black pepper 1⁄2 cup basil leaves, coarsely chopped 1⁄2 cup cilantro leaves with tender stems, coarsely chopped 1⁄2 cup mint leaves, coarsely chopped Preheat oven to 400 degrees. Roast broccoli on one parchment paper lined sheet pan tossed with olive oil and sea salt, and the kale on another sheet pan tossed with olive oil and salt. Roast both pan for about 12 minutes or until brown and crispy. Coarsely chop the broccoli and kale. Bring quinoa, 1 1⁄2 cups water and a generous pinch of salt up to boil. Cover, reduce to simmer and cook for 15 minutes. Remove from heat and let steam for 5 minutes. Combine ramp bulbs, oil, lemon juice, capers, red pepper, and fennel in another medium bowl; season with salt and black pepper. Let dressing sit until ready to use. Add vegetables to quinoa in a bowl and toss to combine. Add basil, cilantro, and mint to dressing; season again with salt and black pepper, if needed. Add half of dressing to quinoa along with reserved pistachios; season with salt and toss to combine. Spoon remaining dressing over. *You can chiffonade the ramp leaves into the salad at the end or save them for pesto. Mango Coconut Rice Adapted from Ottolenghi 1 ⅔ cup basmati or mixed rices 1 tsp unsalted butter Salt 3 ½ cups water 1 cup loosely packed Thai basil or regular basil 1 red bell pepper, thinly sliced 2 tbsp mint leaves, roughly chopped 2/3 cup cilantro leaves, roughly chopped 2 green onions, thinly sliced 1 fresh red chili, seeded and finely chopped Grated zest and juice of 1 lemon 1 large mango or 2 smaller ones, cut roughly into 1-inch dice 1/2 cup roasted salted cashews, roughly chopped 2/3 cup flaked coconut 2 tbsp olive oil 3/4 cup crisp-fried shallots (homemade or store bought) Start by cooking the rice. Put the rice and butter in a small saucepan and place on a medium heat. Add a little salt, the water and half the Thai basil (keep the leaves attached to the stalk). Bring to the boil, then cover and cook on a slow simmer for 35-40 minutes or until water is absorbed. Remove and discard the basil. Spread out the rice on a flat tray to cool down. Pick off the leaves of the remaining basil and chop them up roughly. Place them in a large mixing bowl. Add the rice with all the remaining ingredients, apart from the shallots, and stir just to mix; do not stir too much or the mango pieces will disintegrate. Taste and adjust the seasoning. Transfer the salad into serving bowls and garnish with crisp-fried shallots, if you like.
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Marti Wolfson
May 01, 2021
In Week 7
❖ What keeps you creative in the kitchen? In life? Do you see a parallel? ❖ Would you like to be more creative in your cooking or baking? If so, how?
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Marti Wolfson
May 01, 2021
In Week 7
Sunday Culinary Demo https://us02web.zoom.us/j/89035571510 Wednesday Post Speaker Talk Discussion. https://us02web.zoom.us/j/87902814420 Friday Group Discussion https://us02web.zoom.us/j/82851766763
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Marti Wolfson
Apr 25, 2021
In Week 6
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Marti Wolfson
Apr 25, 2021
In Week 6
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Marti Wolfson
Apr 25, 2021
In Week 6
Monday Culinary Demo https://us02web.zoom.us/j/86747837715 Wednesday Guest Speaker. https://us02web.zoom.us/j/81399875758 Friday Group Discussion. https://us02web.zoom.us/j/85604060456
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