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Nutrition as We Age
Quinoa, Leek, Ginger, Seaweed Soup
Cooking: Learn to make a versatile soup that can be adapted to all seasons. In this Spring version, leeks, carrots and Shitake mushroom with quinoa in a miso/kombu seaweed broth make a nourishing soup that cooks quickly and can be the base for an “all-in-one” meal.
Nutrition: Chef Tahar will answer questions and discuss the nutritional values of this dish. Rich in anti-oxidants, ginger provides a spicy contrast to leeks’ sweet taste, while miso is a boost of probiotics, and Kombu seaweed contains minerals. Quinoa's popularity is due to its gluten-free, low fat, protein and minerals-rich content. It is also easily digested and cooks quickly.
RSVP: To firstname.lastname@example.org or call 202-436-5545 by Monday, April 19, 2021 to receive the recipe and Zoom invitation link.
Chef: Juliette G. Tahar, MS, Nutrition Science is the founder and current executive director of Healthy Living Inc. She has been teaching about wellness and natural foods cookery since 1992 and community nutrition programs since 2003. email@example.com