Healthy Cooking - ABC Plant Based

6-class course: Theory and Practice. In-person format in San Martín de los Andes.

This workshop is aimed at people who want to learn to cook naturally, organically and consciously, reducing the consumption of refined products and using superfoods, wholemeal flours, whole grains, vegetable protein, legumes, algae, seeds and vegetables.

Some topics to address

*Activation, cooking, and proper food handling techniques for optimal nutrient absorption and improved digestibility. *Superfoods: what they are, their properties, and how to use them. *Detoxification and body cleansing. *Food pH: how to alkalize preparations. *Composition of a balanced meal.

The workshop is developed in 6 theoretical and practical modules where each student will be able to experience and practice the topics of the class live and simultaneously.

Class schedule:

Class #1: Detoxifying the body through juices and/or soups: what, how, and when to do a detox. Benefits and properties of each food :: We prepare 2 cleansing juices.

Class #2: Wholemeal flours: Varieties and characteristics. Types of yeast. Proofing. Kneading. Flour blends :: We make sandwich bread and pizza with wholemeal flours.

Class #3: Superfoods and Whole Grains. What they are. Benefits. Antinutrients. Rinsing. Activation. Fermentation :: Proper washing of quinoa, Millet as a base for burgers, Vegetable stir-fry with buckwheat.

Class #4: Legumes and Spices: Digestibility. Germination. Benefits and uses of algae. Spices and medicinal properties :: Legume burgers with complete protein, hummus and pea croquettes.

Class #5: Plant Protein and Algae: Benefits. Protein Quality. Replacements. Roasting and Dehydrating Seeds and Nuts :: Breaded Tofu Sticks, Vegetable Pâté, Vegan Ricotta and Gomasio "sesame salt".

Class #6: Sweet Preparations: Sweetener Alternatives. Variety of Plant-Based Milks. Oils. Carob Flour. Oats and Their Proper Handling. Cooking Starches and Reducing Enzyme Inhibitors :: Fermented Oat Crunch as a Base for Granola and Other Preparations, Carob Pudding, Oat and Coconut Truffles.

Simultaneous practice is optional. Each class lasts 2 to 2.5 hours.

Requirements

You don't need to know how to cook or have any prior knowledge.

Payment Methods

Argentine students: Payment options include bank deposit or transfer, MercadoPago, CVU, Lemon Cash, or cryptocurrency equivalent. The full course fee can be paid in two interest-free monthly installments.

International Students: PayPal - Muun - Bitso.

Register online or via WhatsApp HERE

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