Monday May 1st, 7pm – 9pm
With Raw Food Chef & Founder of Truffula Modern Delicacies Allison Landin
Raw Food Chef Allison Landin will share her secrets on how to use cashew, coconut and macadamia to create rich, creamy, decadent and delicious dairy-free cheese, milk and yogurt. This workshop is perfect for the health-conscious home chef wanting to broaden their culinary skills and include more plant-based, enzyme-rich and probiotic foods in their diet.
Allison will live-demo, and you will TASTE:
* Fermented Cashew Cheese
* Macadamia Ricotta
* Cashew-Coconut Swiss slices
* Nut/seed milk
* Chocolate Cheesecake
**Samples & Recipe Sheet Provided.
Register online: www.noorish.ca/workshops
Or call us: 780-756-9642
ABOUT ALLISON LANDIN
Allison Landin is a Raw Food Chef and Founder of Truffula Modern Delicacies. She is a graduate from the Canadian School of Natural Nutrition and Matthew Kenney’s Culinary Academy. Living as an inspired vegetarian for over 20 years and a vegan for 15, Allison has journeyed with food as a creative tool for healing the body. In 2011, she was faced with a serious health challenge and prescribed a lifetime of a drug now classified as chemotherapy. Allison chose the natural path less travelled, embarking on a profound healing journey. Through her wisdom, education and passion for health, she has come to realize the body is always attempting to heal and return to a balanced state. Allison loves sharing the art of healing foods. She offers holistic nutrition consultations, private cooking classes, and raw food workshops, inspiring others to find their own path to vibrant health.