Saturday 20th June 2020
Whole Foods Plant-Based Cooking Class for PBHP Members
with Karen Lee, Author of “Eat Well, Live Well with The Sensitive Foodie”
Hosted by Rohini Bajekal, Nutritionist & Board Member of Plant-Based Health Professionals UK
This is a Whole Foods Plant-Based Cooking Social. Dishes can be made oil-free or with minimal oil.
You will prepare a delicious Lasagne with a Caesar Salad to accompany this. There will be three main recipes – a Lentil Ragu and Tofu Ricotta Sauce for the Lasagne and the Caesar salad with Dressing.
This was an exclusive live webinar for PBHP members. Sign up as a member to ensure you don’t miss the next one!
About Karen Lee and Eat Well, Live Well
Karen set up the Sensitive Foodie Kitchen to share her passion for eating great food that’s good for the tastebuds as well as your health. Having worked as an intensive care nurse, Karen has seen time and again the impact that poor lifestyle and diet choices choice.
Karen uses this way of eating to manage her multiple sclerosis, a degenerative neurological condition – she really knows from personal experience how eating amazing food can help your body be as well as possible, shining with vitality and energy.
About Eat Well, Live Well
This is an accessible, practical guide to eating a whole-food plant-based diet with over 100 recipes. This book provides a great overview of the food-health connection and the benefits of eating a whole-food plant-based diet. Karen shares not only why whole-food plant-based eating is so beneficial but also how to do it.
The recipes are simple to follow and use readily available ingredients. Family tested and adaptable for a range of food dislikes or intolerances, they show the reader just how easy and tasty changing to a whole-food plant-based diet can be.
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