Vegetarian Cooking Class--Greens, Greens, Glorious Greens

Greens still mystify people, and yet they are the most healthful foods we can eat! Join as as we help you to fall in love with greens as we cook up and share: Green Smoothies Traditional Collard Greens with Raisins Three-Greens Ribollita ("Reboiled") Soup Pasta with Garlicy Broccolini Quick Curried Chard WHEN: Saturday, July 25th -- 10:00 a.m.-1:00 p.m. WHERE: First Unitarian Church of Oakland, 685 14th St. at Castro. COST: $55 (in advance), plus $5 food/materials fee due on day of class (Discounts for registering for class packages.) HOW TO SIGN UP: Register online or mail a check to Compassionate Cooks P.O. Box 18512 Oakland, CA 94619. PLEASE NOTE: You are considered a TENTATIVE sign-up until we receive your payment, at which time we will send you a confirmation via email. WHAT TO EXPECT: In our monthly demonstration cooking classes, we feature uncomplicated recipes, debunk myths regarding plant-based eating, eat yummy food samples, and have a lot of fun! We provide students with copies of the featured recipes, coupons for local groceries and restaurants, and a bevy of resources on nutrition, cooking tips, and more! Committed to using mostly local, seasonal, organic ingredients, Compassionate Cooks empowers people to make informed food choices and delicious, plant-based meals through cooking classes, DVDs, podcasts, and more. Cooking instructor Colleen Patrick-Goudreau, food columnist for VegNews Magazine, contributor to National Public Radio radio, one-time guest on the popular Food Network show "BBQ with Bobby Flay," and author of the award-winning cookbook, The Joy of Vegan Baking: Compassionate Cooks' Traditional Treats & Sinful Sweets and the much-anticipated follow-up, The Vegan Table: 200 Unforgettable Recipes for Entertaining Every Guest at Every Occasion, creates delicious but simple menus that celebrate the seasons and inspire people to return to the kitchen. The demonstration classes include everything from nutrition information and cooking tips to food history and taste tests of various products.