If you've chosen a low-carbohydrate diet but need some fresh ideas to keep things interesting, this is the class for you. As a personal chef, Rachel focuses on cooking with whole foods and balancing textures and flavors for nourishing, vegetable-forward meals that don’t rely on starches or carbs. She’ll discuss time-saving techniques and ways to boost nutrient content as she prepares Instant Pot Braised Pork Chops with Mushrooms and Rosemary; Cauliflower Puree; and Kale, Apple and Pancetta Salad.
Contains meat and dairy; no eggs or gluten.
About the instructor: Rachel trained at the Culinary Arts Program at The Art Institute of Seattle, and spent her early years cooking with her with mom, who loved to experiment with food. Her culinary experience includes time living in Malaysia, where she immersed herself in Southeast Asian and Indian cuisines, working as a caterer and private chef. Today, she focuses on providing good food to good people, as the owner of Thyme to Nourish, a personal chef and food education service focused on whole foods and healthy eating.
This is a demonstration class offered live via the Zoom app. You will receive an email with recipes and class details five days in advance. After class, we will share a recorded version. This class is not designed as a cook-along. All key elements will be shown in class; however, instructors may complete time-consuming steps in advance. Online classes are nonrefundable.
Thursday, October 15, 4:00 - 5:00 pmRegister for class