Hungry for Knowledge...or Dinner?! Class and Feast Tomorrow!!

[Guest guest]

Learn to Balance your Body Type, Eat Locally with the

Seasons, Manage your Blood Sugar with a Low-Glycemic

diet and many more Live-Food Success Secrets while

enjoying Exquisite Vegan Cuisine made from

Farm-Fresh, Organic, Whole Food Ingredients!

 

The Sun Kitchen and Living Tree Community Foods

present

Live-Food Chef Trainings and Feasts

 

“Bruce’s classes really helped me to develop my own

style.” – Heather, chef at Chaco Canyon Cafe

 

October 22: Mexican Fiesta: Luscious Tortilla Soup,

Burritos stuffed w/ Guacamole, Sensational Salsa, and

Macadamia Sour Cream, with and Mesquite Fudge Fondue

and Seasonal Fruit for Dessert. Yum!

 

Classes meet Saturdays from 4 – 7 PM, cost $45 in

advance, $50 at the door and include professional

instruction, printed recipes and a fabulous organic,

vegan, live-food feast at 6:30 PM. (Feast only costs

$25); At My Sweet Lord Restaurant, 5521University Way,

Seattle, WA, 98105. An array of live-food essentials

will also be available for purchase.

 

A featured presenter at the International Festival of

Raw and Living Food and an invited Keynote Speaker at

this year’s Grand Opening of the Living Light Culinary

Institute, Bruce empowers you to make fast, easy and

delicious live-food! Executive Chef of the Sun

Kitchen, Bruce Horowitz, has over twenty years food

service experience and has trained hundreds of people

around the country, including chefs at many raw

restaurants to lovingly prepare living cuisine.

 

October 29: Decadent Raw Desserts: Super-Food

Maca-Roons, Low-glycemic Melt-in-your-Mouth Peppermint

Patties, Carob-Fudge Hemp Truffles, Raw Chocolate Chip

Cookies. (A Raw Chocolate Halloween Party from 6 – 7

PM replaces dinner where Kids in costume come for

free!)

 

November 5: Mediterranean Feast: Sprouted Hummus,

Tatziki, Fantastic Falafel, Babaganoush, Quinoa

Tabouli, and Apple-Currant Baklava!

 

November 12: Sushi and Sea Vegetable Class:

Re-Mineralize with Warm Burdock-Miso Soup, Teriyaki

Nori Rolls, Sea Salad, and Sesame-Sea Candy

 

November 19: Raw Holiday Smorgasbord: Triple Herbed

Un-Turkey, Orange-Chipotle Cranberry Relish, Savory

Southwest Stuffing, Parsnip-Pine nut Whip, Miso-Gravy

and Perfect Pumpkin Pie. (This extensive class costs

$55 advance, $60 day of, including feast. Feast only

@6:30 PM costs $30 advance; $35 at the door).

 

 

 

 

 

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