Nutritionist Michelle will take you on a deep dive into your microbiome the community of organisms that protects your body against germs, influences your metabolism, and makes use of essential vitamins and nutrients. Shell teach you how to restore the natural rhythm of your microbiome by cultivating a healthy environment with a variety of plant-based foods, plenty of fiber, and pre- and probiotics. Put this approach into practice as you cook along to make White Fish and Asparagus with Miso Ginger Drizzle, and Black Forbidden Rice Pudding with Mango and Coconut Lime Yogurt.
With seafood; no dairy or gluten.
About the instructor: Michelle is a registered dietitian and graduate of Bastyr University. She has her own nutrition practice in West Seattle and is the author of several cookbooks, including "Mastering Mindful Eating" released in winter of 2020. She specializes in anti-inflammatory eating, digestive wellness and sustainable weight management through mindful eating. Michelle helps people change their relationships with food and reclaim the joy of eating. She shares her food philosophy and insights on eatplaybe.com.
This is a hands-on cook-along class offered live via Zoom. One spot in class is good for one kitchen. A recording will be sent after class to all registered students. Class link, recipes and instructions will be sent one week before class. Our emails can get caught in spam filters or blocked entirely, please contact us if you don't receive the class information. Cancellation Policy: Online classes are nonrefundable. You can request a transfer to a different class up to one week prior to class.
- White Fish and Asparagus with Miso Ginger Drizzle
- Black Forbidden Rice Pudding with Mango and Coconut Lime Yogurt
Wednesday, June 2, 4:00 - 5:30 pmRegister for class