Grilled Shrimp on a Bed of Quinoa and Kale
and Spicy Mashed Potatoes
Wednesday, December 11
11:30 am–1:00 pm
Facilitator: Usha Sundaram
Get introduced to the essential spices and herbs used in Indian cooking by learning how to cook Grilled Shrimp on a bed of Quinoa and Kale and Spicy Mashed Potatoes from scratch. Learn the health benefits of about 15 herbs and spices used in the dish.
In the subsequent classes, learn how to incorporate turmeric and other anti-Inflammatory spices in our everyday cooking to stay healthy with the double benefit of enhanced taste. Learn how a variety of bland and boring vegetables like turnips, kale, cabbage, etc. can become tantalizing and tasty AND could be the main meal. Learn the benefits of eating “green” not only by eating greens but by eating a variety of whole grains which can be used as a substitute for bread and rolls. Fee includes the cost of ingredients. Come hungry! Register by: 12/9