Page 6 - Wellspring What's On - Westerkirk House

What’s On: May - August 2014 p6 NUTRITIONAL PROGRAMMING: COOKING SERIES For a full description of these sessions and presenters, please visit www.wellspring.ca. To register for these sessions, please call Wellspring Westerkirk House at 416.480.4440. MAY JUNE Beans and Greens Super Healthy Foods for Breakfast: Wednesday, May 7, 10:30 am – 12:30 pm Citrus, Broccoli, Mushrooms Facilitator: Shauna Lindzon, Dietitian Monday, June 2, 10:30 am – 12:30 pm Beans and greens offer excellent sources of protein and fibre. Learn Facilitator: Sara Harrel, Chef how to incorporate these in your diet. This session will include Omelette with Broccolini and Mushrooms, Onions, Making the Most of Vegetables: Dill; Tofu Scramble with Broccolini; Fruit Salad with Banana Orange Yogurt Dressing. Cabbage, Squash, Onions Monday, May 12, 10:30 am – 12:30 pm Beans and Lentils for Lunches and Leftovers Facilitator: Sara Harrel, Chef Wednesday, June 11, 10:30 am – 12:30 pm These vegetables are a powerhouse of nutrients. Learn to make Facilitator: Shauna Lindzon, Dietitian Butternut Squash and Apple Soup, Red Cabbage and Apples, Crostini Using chickpeas and lentils, learn to make some recipes that you can take on with Onion Jam. the road or to work, and that make great leftovers. Super Healthy Foods for Snacks Wednesday, May 28, 10:30 am – 12:30 pm Facilitator: Shauna Lindzon, Dietitian Learn to make healthy snacks using dark chocolate, nuts and quinoa. JULY Healthy Meatless Meals Herb it Up! – Mint & Thyme Wednesday, July 2, 10:30 am – 12:30 pm Monday, July 14, 10:30 am – 12:30 pm Facilitator: Shauna Lindzon, Dietitian Facilitator: Sara Harrel, Chef A great alternative to meat is beans and peas. These foods, plus a Herbs flavour our meals while bringing a great source of nutrients. Learn to cruciferous vegetable, ensure a meal packed with healthy ingredients. make Gazpacho, Herbed Goat Cheese Crostini, Black Bean and Corn Salad, Mojito Melon and Fruit Skewers. Herb it Up – All in One Meal! Parsley & Basil Monday, July 7, 10:30 am – 12:30 pm Facilitator: Sara Harrel, Chef Enjoy these favourite herbs in all courses of this special dinner! Recipes include: Creamy Pea, Parsley and Basil Soup with Crispy Shallots; Baby Spinach, Fresh Basil and Orange Salad in a Warm Citrus Vinaigrette. PLEASE NOTE: Due to the popular demand of these kitchen sessions, we ask that members only sign up for a maximum of three sessions in the four-month period to allow other members to enjoy these wonderful classes.