Next vegan cookery class – 4th December

Next vegan cookery class – 4th December

In West Bridgford

My next vegan cookery class has a Christmas theme.

 

vegan cookery class - christmas

I have a few spaces left on my next vegan cookery class next Monday 4th December at 10am.

At my last class the guests made these colourful tofu rice paper rolls

 

If you can’t make Monday 4th.  I always have classes running on the following days and times Monday, Wednesday or Friday from 11 – 12.15pm, Tuesday from 12.15 – 1.30pm and Wednesday evening from 5.30 – 6.45pm

Come along and learn how to make chocolate truffles, cheats mince pies and ginger men biscuits

vegan cookery class - christmas1

It only costs £25 and all the ingredients, equipment and recipe sheet are provided.  You just need a container to take it home.  You can come for just one class or attend a series, in which case you can have 6 for the price of 5 i.e. £125, and they can be used within a year

cookery review

 

Feel free to take a peak around my kitchen!

 

If you’d like to come along please contact me on 07946 301338 to book your place.

Vegan Merry Christmas!

Vegan Merry Christmas!

img_4983Have you got a vegan coming for a Christmas lunch, is there only one vegan in your family or are you vegan yourself and want to cook something different?

Bored of the same nutroast or plate of soggy overcooked vegetables?

Tired of having to bring your own dinner when visiting relatives?

Worried that you will inadvertently feed your vegan guest an ingredient they don’t eat?

Then I might have the answer! On Saturday 2nd (and possibly 9th) I will be running a vegan festive cookery class in West Bridgford, Nottingham.

 

Put Saturday 2nd December in your diary! 

Come along to my professional 5* rated kitchen in West Bridgford where you will make a 3 course festive lunch to take home with you.  The class runs from 10 am – 1.30pm.

vegan merry xmas

 

The ingredients, equipment, recipes and refreshments will all be provided, all you need to do is bring containers to take your dishes home. And all that for £75.

SoupPeople are asking what they might be cooking. I’m hoping to make either a celeriac and chestnut soup or a mushroom bruschetta . A leek and chestnut terrine or a mushroom wellington and a chocolate chia pudding and chocolate and date truffles

 

peanut butter truffles

 

The menu may change slightly if guests have any food issues like nuts, gluten or soya

 

 

west bridgford wiremy cookery class has also featured in the wonderful west bridgford wire https://www.facebook.com/WestBridgfordWire/ 

I accept a maximum four guests.
xmas2

 

To book your place on 2nd December (and possibly 9th if its over subscribed), just contact me

Susan Hart on 07946 301338  or email me at susan@nutrition-coach.co.uk

 

 

For more healthy eating advice please visit my website http://www.nutrition-coach.co.uk/

Vegan cookery classes

Vegan cookery classes – Simply veg!

For more healthy eating advice please visit my website http://www.nutrition-coach.co.uk/

My next set of vegan cookery classes are starting this week!

 

vegan classes sept

The benefits of a plant based diet are regularly reported in the media.  But what does a plant based diet actually look like, and if you were thinking of adding more veg and less meat, fish, eggs and dairy to your diet what do you cook?

I may very well have the answer!  I deliver vegan cookery classes in West Bridgford, Nottingham that will introduce you to the wonders of tofu, the delights of vegan sushi and the occasional but oh so tasty dessert.  The classes take place every Monday, Wednesday or Friday from 11 – 12.15pm, Tuesday from 12.15 – 1.30pm and Tuesday evening from 5.30 – 6.45pm - although the times could be flexible.

 

So what’s in it for you if you sign up?

I will provide all the ingredients, equipment and recipes; you will prepare and cook your very own vegan meal, which you can take home for the family to eat and enjoy

 

vegan cookery testimonial J Pemberton

This is ideal for all you veggie virgins who want to eat less meat but don’t know where to start.  Its also great for would be students who are about to embark on independent living; after all we all know how cheap seasonal veg can be.

Maybe you have a vegan or vegetarian member of the family and you’re struggling to know what healthy and nutritious meals to cook them

Or you want to lose some weight, change your diet, feel fitter, then coming to my ‘simply veg’ class could be just what you’re looking for

The vegan kitchen 

As a lifelong vegetarian, recent convert to veganism and trained chef I will share my knowledge, tips and experience and help you to get that veggie vibe.  I have advised clients for a number of years about how to make small but permanent changes to their diet , so the meals are going to be balanced and nutritious.

5 star

Each class will have a maximum of 4 guests, and rest assured my kitchen is up to scratch having recently been award a 5 star hygiene rating.  I am also the proud owner of a H.O.T award (healthy options takeaway)

 

All this for £25 a session, or if you block book all six you only pay for five i.e. £125

IMG_6603

Susan Hart, nutrition coach

So what are you waiting for?

 

Contact details

07946 301338

susan@nutrition-coach.co.uk

 

Make your own raw chocolate mini Easter eggs

Make your own raw chocolate mini Easter eggs

Learn how to create your own bespoke raw chocolate mini Easter eggs for yourself or a loved one this April

Join Rebecca from vegan pop up Willow and Dove and me, Susan Hart nutrition coach to learn how make raw chocolate from 3 simple ingredients.

vegan chocolate egg

The Easter event will take place at my cookery school in West Bridgford, Nottingham on Tuesday, April 11, 2017 from 6:00 – 7:15 PM

  • How to create your own raw chocolate from scratch at home with minimal equipment and experience
  • The differences and benefits of raw chocolate over commercial chocolate
  • Customise your chocolate eggs with a variety of freeze dried fruits and nuts
  • Take home Easter Eggs in your own customised packaging PLUS mini starter kit to get you started creating your own chocolates at home

All this and lots of tasting too for £25.  click on our eventbrite link to book your place

https://www.eventbrite.com/e/make-your-own-raw-chocolate-mini-easter-eggs-tickets-33315663045

willow & dove chocWe welcome any questions you may have about the evening:

susan@nutrition-coach.co.uk  07946 301338

willowanddovecakes@gmail.com

and look forward to welcoming you this April.

Celeriac and leek soup

celeriac-4Celeriac and leek soup with hazelnuts and crispy sage – serves 2

This warming soup is an ideal starter if you have a vegan or vegetarian guest coming for Christmas.  It can be made in advance and frozen.  Crisp the sage leaves and add the hazelnuts on the day though

In fact it is so tasty all your meat eating guests will want a bowl, but don’t worry the recipe can easily be double or tripled

vegan-xmas-poster-jpegMy vegan Christmas cookery class guests will be making it (along with chestnut and cranberry terrine and chocolate pots) on Saturday 10th December. I have a couple of places left if you’d like to join me

For more healthy eating advice please visit my website http://www.nutrition-coach.co.uk/

Celeriac and leek soup with hazelnuts and crispy sage – serves 2

15g hazelnuts,2 tsp olive oil

100g leek

1 garlic clove

500ml veg stock

250g celeriac, peeled and chopped

200g floury potato (russet, Desiree, King Edward and Maris Piper.) chopped only

12 small sage leaves, salt & pepper to taste

Drizzle lemon juice and extra virgin olive oil

 

  • hazelnutsAdd the hazelnuts to a hot dry frying pan. Cook for 3-4 minutes until toasted, keep shaking the pan.
  • Wrap the toasted nuts in a paper towel and rub to remove the brown skin. Cool then roughly chop
  • Heat 1 tsp oil in the pan cook the thinly sliced leek on a medium heat for 5-6 mins. Add the chopped garlic and cook for another minute. Add the celeriac, potatoes and stock

celeriac-5

  • Reduce the heat to a simmer and cook for 20-22 mins until the veg is soft. Using a stick blender blend until smooth and creamy. Taste and adjust seasoning

 

 

  • celeriac-6Heat 1 tsp oil in a pan and fry the sage leaves, stirring for 1 -2 mins until crispy. Drain on paper. Serve the soup topped with the toasted nuts and sage leaves. Finish with a drizzle of lemon juice and olive oil (or you could add a splash of soya cream)