Once again, we are fortunate to have Chef Rebecca Woodland conducting a cooking class at FLS I will be held on February 27 an feature
“A Raw Vegan Gourmet Un-Cooking Class”
Rebecca is a resident of Hawaii, an accomplished author and leads worldwide tours from Hawaii to exotic global destinations through the world, SMA is one of them!
We met Rebecca in 2016 while she was in SMA attending the writers’ conference and visited us at our store in The Opal Mine. Since then, we have become very good friends as she has visited SMA for the conference and tours excepting for two of the Covid years.
“The Blonde Vegetarian" is Rebecca's published book which is a fun and user-friendly guide to preparing health-promoting, cancer-fighting meals that inspire readers to make permanent changes to their eating habits and lifestyles.
Following is the menu for our class
Made in class:
Kale chard rainbow salad
Zucchini roll ups
Made by FLS Staff:
Olives, tapenade, olive oils, infused balsamic vinegars, fruit preserve
Ramazan Pidesi (Turkish no-knead flatbread
Led by Rebecca Woodland and FLS Staff
12pm to 4 pm
Limit ten guests
Cost 1000 pesos
Transportation from Liverpool available