Oryana Natural Foods Market
Oryana Natural Foods Market
260 East Tenth Street | Traverse City, MI 49684 | (231) 947-0191

To place Café orders call (231) 346-2852 
Monday - Saturday 7:30am-9:00pm | Sunday 9:00am-7:00pm
 

Cooking Basics Series

Cooking Basics Series

Every Thursday 7:30-8:30pm throughout February!

Join us in our Café for delicious FREE cooking classes every Thursday. February is Owner Appreciation Month and not only are we saving you money on the best food we can find, we are also celebrating the craft of cooking by offering these classes FREE to our community. Whether you’re a bit timid in the kitchen or it’s a New Years resolve to eat better, these classes are fun, empowering and helpful. No need to RSVP; just grab a friend and come join us. Recipes and some tasty nibbles are included.

All classes will be led by Oryana’s Laura Cavender, food educator and a familiar face to many of you. No need for aprons; these are demonstration-style classes where you can sip your latte and relax and learn.

February 1 - Fast, feisty and fresh; Healthful meals in 15 minutes

Laura give a brief overview of not only the way we cook but the way we eat and how one informs the other. Whether you eat Plant-Based, Paleo or Pumpkin Pie all day long, this class will have some great skills, life hacks and ideas for everyday eating.

Takeaway skills: Food budgets, Food and fridge organization, 15 minute dinners, savvy snacks

Tasting: Coconut Curry Soup and Massaged Kale

February 8 - Knife-throwing (just kidding) Confident and Comfortable Knife-handling

From how to sharpen your blade to how to comfortably and safely play with knives, this class will go through the basics of onions and garlic, peppers, kale and slippery tomatoes. This is an awesome introduction to folding more fresh stuffs into your diet, into your fridge and prepped for your freezer as well. We'll make kale pesto, homemade salad dressing and build a basic salad-in-a-jar.

Takeaway skills: Basic Knife Skills, prepping veggies for fridge and freezer and the fresher side of batch-cooking.

Tasting: Winter Kale Pesto and Sweet Potato Rounds

February 15 - Beans, Grains & Bone Broth; a primer to batch cooking for health, time-savings and frugality

This is the 'peasant food' that puts roses in our cheeks and strength in our bones. We have a whole wall of bulk stuffs here at the Co-op. Let's demystify the world of rice/grains/beans and unlock the simplicity of one-bowl meals and batch cooking. We'll talk about all this and then dive into how batch cooking can work in a home application. 

Takeaway skills: Time-effective Batch cooking for the home. Creating your own 'fast food' by prepping food for freezer and fridge. How to make vegetable stock. How to make bone broth. The ins and outs of soaking and sprouting beans & grains 

Tasting: Bone Broth, Devilish Lentil Salad 

February 22 - Ferment and Human Nutrition: an exploration of fermented and cultured foods in the modern kitchen

We'll be covering two methods for home-brewing kombucha, how simple it is to make sauerkraut, and a brief overview of other probiotic-rich foods. This is a class for kitchen adventurers and those that like to experiment a bit. We'll also talk about nutrient density and how you can be in the driver seat of your own vibrant health.

Takeaway skills: How to make fermented foods, adding nutritional value to your everyday diet

Tasting: kombucha & sauerkraut

Every Thursday in February, 7:30 - 8:30 in the cafe

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Breads at Oryana
 

Delivered Daily

Bay Bread
Old Mission Multigrain
Stone House Bread
Pleasanton Bakery
9 Bean Rows
Third Coast Bakery

Oryana's Own:
 Bagels
Challah
Quick Breads
Wheat Sandwich Bread
WF Sandwich Bread
WF Vegan Flaxseed Bread