MENU
We Will Be Serving An Eclectic Menu Prepared By Different Chefs For This Event. Each Chef Will Share The Knowledge And Benefits Of The Dish They're Serving.
Ray S. M. Sutton- Really Good Cook
Conscious, Balanced Meals for Easy Digestion.
Winter Squash Soup, Grilled and Sliced Cool Tri Tip and Homemade Kimchi.
Jo-e Sutton-Holistic Health Coach and the Best Sister a Brother can have.
Massaged Kale and Spinach Salad with a Cauliflower Dressing, Assorted Steamed Vegetables with a Creamy Dipping Sauce.
Doug Grue- Ayurvedic Chef
Ayurveda- The science of a long healthy life is derived from the same root as yoga. It focuses on cultivating balance and nurturing digestion.
Kitchari- A savory vegetarian stew made with brown rice, mung beans, turmeric, ghee and other spices.
Served with a Cilantro, Ginger Chutney
Tastey Ayurvedic beverages for balancing- such as lemon tea,
or on a cold night, ginger lemon tea.
Alan Scott- Macrobiotic Chef
Nori Roll Appetizer
Aileen Scott- Raw Dessert Maker
Raw Chocolate with Nuts, Raw Citrus Pie
Kimber Mahon- Organic Cook & Probiotic Queen. Spokesperson for Berry-Breeze. It’s All About A Healthy Gut.
Probiotic Elixirs, Fresh Juices