COOKING CLASS AT WHOLE FOODS, MILLBURN/VAUXHALL/ UNION ON MARCH 19TH AT 2 PM.

 

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On March 19th at 2 pm I taught a cooking class to an awesome bunch of people.

The theme was healthy vegetarian and Whole Foods wanted me to keep it healthy and quick. So I came up with the dish – Brussel Sprouts with curried tofu and bright peppers served on a bed of Bulgur Wheat.

Reason to pick Bulgur Wheat:

Now Bulgur wheat is very wholesome grain when compared to rice, has more fiber and proteins and most importantly has low glycemic index. It also contains higher levels of most vitamins and minerals.

 

 

Reason for picking Brussel Sprouts:

Brussel Sprouts belong to family of green leafy vegetables. It contains  sulfurophane, a phytochemical which contains anticancer properties.

Important Note: Boiling Brussel Sprouts may result in lowering the level of sulfurophane so sauteing or steaming or roasting would be a great way to cook them.

Brussel Sprouts also contain high amounts of Vitamin K and C and moderate amounts of Vitamin B like Vitamin B6 and Folic Acid.

I completely enjoyed teaching how to make the dish and hope everyone enjoyed it as much as I did!

 

 

 

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