Do you want to know more about medicinal, therapeutic food and learn how to cook it yourself?
Tess is excited to offer private in-home cookery classes, for you or a group of friends. She’ll guide you through nutritive food and will show you how food is medicine.
Each class will last 2-3 hours and will be tailored to your needs and desires. Each participant will come away with printed recipes and the knowledge to be their very own health-promoting chef for themselves and their family.
Learn how to make an incredibly easy and healthy salad dressing, or a smoothie using whatever health-promoting ingredients you have on hand, or a grain dish where you can substitute almost any grain, or a creamy soup using a countless combination of veggies, or a sweet treat of whatever flavor in your food processor! The goal is to empower you to envision and create your own meals based on simple basics that you will learn.
One participant: $200
Two participants: $175 per person
Three to four participants: $125 per person
Five to eight participants: $100 per person
*Eight people is the maximum class size.
Cost includes planning, recipe creation, grocery shopping,
set up, the lesson, and clean up!
All recipes and meals are vegetarian, intolerance/sensitivity friendly, and seasonal. Tess does not use gluten or dairy, except for ghee/butter and goat cheese and only when tolerated. She is a functional medicine certified health coach and certified holistic health and nutritional counselor. She draws from Ayurvedic principles, herbal wisdom, proper food-combining, gut health, pH balancing, and mindfulness to compose purposeful recipes.
Sample Meals You Can Learn How To Make:
Massaged Kale Salad with a Warm Garlic Oil And Almond Butter Dressing
Mesclun Salad with Sunflower Seeds, Avocado, and a Maple Tahini Dressing
Lamb’s Quarter, Violet Leaf, and Chickweed Omelette with Turmeric and Goat Cheese
Black Rice with Coconut Oil, Fresh Basil, Lemon Balm, Thyme, Roasted Carrots, and Crunchy Chickpeas
Nettle and Japanese Yam Stew with Peanuts
Curried Vegetables in Coconut Milk
Cashew Cheese Pasta with Spinach and Hemp Seed Crust
Coriander and Allspice-Rubbed Tempeh with Sautéed Dandelion and Buttered Millet
Strawberry Avocado Smoothie Bowl with Coconut Milk, Moringa, and Bee Pollen