You’ve probably heard of a vegan or vegetarian diet, but what about a plant-based diet? Many people are making the switch to a diet that focuses on eating an abundance of plants while limiting animal products. Any change in diet can be a challenge, so we are here to help!
Join the head of product development for Village Juicery, and certified nutritionist Danielle Wiens, in this 2 hours interactive workshop. We will be cooking up some Black Bean Tempeh, as an alternative to meat, and a Creamy Cashew “Cheese” to be used as the base recipes in a, not only healthy, but entirely vegan nacho feast!
- Learn the basics of plant-based nutrition from a certified nutritionist.
- Hands-on assistance to help you further your culinary skills.
- Free juice card to be redeemed at any of the Village Juicery retail locations.
- Recipe card that includes all 4 recipes covered in class.
- Nacho feast including beverages from Village Juicery.
- Suitable for kids 12+.
- Allergy Warning: Nuts will be used during this Workshop.
- Allergy Alert – We request that you inform us, at the time of registration checkout, of any dietary restrictions that may be in conflict with the menu listed in this class description. Although we make every effort to accommodate guests with allergies, we cannot guarantee that there will be no cross contamination. Please refer to our Allergy Policy for more information.
- Please plan to arrive 15 minutes prior to the start of this workshop.
- All recipes provided are vegan as well as gluten-free.
Danielle Wiens is a Certified Holistic Nutritionist practicing out of Toronto. Her interest in nutrition started from an early age when she first started suffering from serious health complications. After restoring her own health, her personal application of nutrition expanded, leading her to further her studies in nutrition. After graduating with first class honours from the Institute of Holistic Nutrition, Danielle has been focusing on helping others find natural methods of healing. Her practice is built upon helping others restore their relationship to food. Through workshops, retreats and lectures, Danielle hopes that she can inspire others to connect with their food and themselves.