Plant Based Cooking

This Course has been postponed!

contact customerservice@cch.org.au to register interest or call 5472 4842.

Learn all you need to include more plant-based foods in your diet.

Current research indicates the average Australian does not include enough variety of vegetables in their daily diet. Learn how to stock your pantry to make it easy for you to add variety to your daily meals, how to create a balanced daily diet without feeling like meat is missing or finesse your current plant based menu. Students make sauces, smoothies, desserts and meals that are easy and accessible. Get inspired!

Week 1 – Pantry Basics: Build your pantry to support a balanced diet, what to have on hand and simple things you can do to have basics ready to add to meals. What to look for in a balanced whole plant-based diet and how to make sure you are getting what you need. Including Smoothies, snacks and sauces. Elements of a good pantry.

Week 2 – Easy Lunches: Building healthy lunches to take you through your day without energy dips.

Week 3 – Plant-based Dinners: Balanced meals to support rest and sleep as well as fulfil our body’s daily needs.

Week 4 – Desserts, No Guilt: Sugar free, gluten free easy dessert suggestions and inspirations. Plant based cakes, bliss balls and slices from raw desserts.

Week 5 – A Picture of Health: Learn all about getting the most from your food, from fermentation to reversing anti-nutrients that are present in many plant foods. We explore how to construct meals and make them more nourishing everyday.

COVID-19 measures are in place

Date: Tuesdays, 25th August – 22nd September (5 sessions)
Time: 6.30pm – 9.00pm
Where: Castlemaine Community House, 30 Templeton Street.
Cost: $320 (full) / $275 (concession)

Tutor: Nikki Valentini – The Local Foodivore

Nikki has worked for over 10 years as a chef for health retreats as well as running workshops on preservation, food fermentation, foraging and healthy eating. Balancing food with the seasons, individual lifestyles and life stages is central to her health practice.

She is currently undertaking a Bachelor of Nutritional Medicine and is passionate about the connection between food as medicine, movement for health and connection to self to enhance quality of life. Her background includes permaculture, community development and project management. Nikki specialises in menus to suit individual needs and dietary requirements and is passionate about seasonal and local food as well as indigenous and foraged foods. She currently resides on a 7 acre property with her family and loves to forage wild food and grow vegetables.

Connect with Nikki: thelocalfoodivore@gmail.com