Cooking Demonstrations
Cooking Demonstrations
Qualified dietician Rossana Braga runs our Healthy Cooking program. She educates participants on how to prepare a variety of healthy and delicious meals.
Cooking classes at CASA are fun, interactive and full of fantastic healthy cooking tips.
The program promotes healthy eating for optimal well-being. The sessions are engaging, fun and educational.
Each demonstration runs for 2 hours and includes 3-4 dishes. Participants sample each dish at the end of the class.
Cooking classes at CASA are fun, interactive and full of fantastic healthy cooking tips.
The program promotes healthy eating for optimal well-being. The sessions are engaging, fun and educational.
Each demonstration runs for 2 hours and includes 3-4 dishes. Participants sample each dish at the end of the class.
Rossana initiates discussion to engage the audience with reliable and practical advice on:
-The health benefits of the ingredients and food groups.
– Healthy ingredient alternatives.
– Shopping tips and reading food labels.
– Time-saving cooking tips.
– How to keep food fresh.
– Healthy ingredient alternatives.
– Shopping tips and reading food labels.
– Time-saving cooking tips.
– How to keep food fresh.
Chickpeas Dip
1 cup of chickpeas cooked and soaked
½ cup of water at room temperature
The juice of 1 lemon
Salt to taste
3 tbsp. of tahini butter
1-2 cloves of garlic, finely chopped (optional)
Blend the chickpeas, garlic, tahini, salt and water.
Blend until you get a very soft mixture.
Add the lemon juice. Keep in a glass container.
Can last for up to 2 weeks.
½ cup of water at room temperature
The juice of 1 lemon
Salt to taste
3 tbsp. of tahini butter
1-2 cloves of garlic, finely chopped (optional)
Blend the chickpeas, garlic, tahini, salt and water.
Blend until you get a very soft mixture.
Add the lemon juice. Keep in a glass container.
Can last for up to 2 weeks.
Red Cabbage with Sprout salad
½ small red cabbage – finely shredded
1 cup of cannellini and red kidney beans, you may use also lima beans
200gr lentils sprouts
6 large spring onions chopped
Dressing:
1 tbsp. of extra virgin olive oil
The juice of one lemon
3 large garlic cloves – crushed
Himalayan salt to taste
Combine the shredded cabbage, beans, sprouts and spring onions in a large serving bowl.
Mix together gently. Add the olive oil, lemon and salt. Toss well and serve.
1 cup of cannellini and red kidney beans, you may use also lima beans
200gr lentils sprouts
6 large spring onions chopped
Dressing:
1 tbsp. of extra virgin olive oil
The juice of one lemon
3 large garlic cloves – crushed
Himalayan salt to taste
Combine the shredded cabbage, beans, sprouts and spring onions in a large serving bowl.
Mix together gently. Add the olive oil, lemon and salt. Toss well and serve.
