Register and attend a cooking demonstration to learn how to prepare ono, plant-based recipes.
Healthy Cooking Classes
Beans & Greens Plant-Based Cooking Demo
Sunday, September 29
Let’s travel to the Mediterranean through taste. Join us as we prepare some easy, nutritious and delicious dishes: Beans and Greens is a traditional Italian dish that fuses together kale, white beans, garlic and olive oil. We’ll also feature a classic French dressing Balsamic Vinaigrette. Our guests chefs will be Rita and Jacob from Moon Gardens, a Blue Zones Project Participating Organization.
Moon Gardens is a for purpose organization that utilizes education, imagination and collaboration to create healthy connections with ourselves, our community and our environment. Rita Madden is a Registered Dietician that has been conducting wellness seminars for over 18 years. Her experience led her and Jacob Ledesma to team up and provide health and wellness programming for the people of Hawaii. Their programs allow one to joyfully care for health all the while supporting their cultural and traditional practices. Learn more about Moon Gardens at: https://moongardens.org/
In the original Blue Zones® areas around the world, people eat less meat and more vegetables, beans and legumes. This is consistent with the USDA's MyPlate recommendations to make fruits, vegetables, and grains the majority of your intake. These foods are healthier than meats because they are less calorie-dense and contain less fat and sodium. While meat may not be completely absent from the recipes, Blue Zones Project® focuses on using beans and legumes as main sources of protein.
What to expect at a Blue Zones Project Cooking Demonstration
Our Blue Zones Project cooking demonstrations emphasize the use of fresh produce and limit the use of meats. Community members will learn how to model the eating habits of the world's healthiest and longest living individuals.
One to three recipes will be demonstrated by a chef, cook, or registered dietitian. Participants will be offered a sample and recipe card for each of the prepared recipes.