In partnership with the UT Culinary Institute, Be Well is happy to announce the sponsorship of a series of healthy cooking classes. The classes are offered to UT employees free of charge to educate the community and share new and healthy culinary tips. Unless otherwise noted, classes are held at the UT Visitor’s Center.
Class spaces are very limited so registration is on a first come, first serve basis until all available spots are filled. Available classes are listed below.
CLICK HERE to register for the Be Well Healthy Cooking Classes.
Finding the right flavor combination and ingredients is key to a delicious and successful meal. This recipe meets that criteria while keeping it healthy- Grilled romaine salad with vegan Caesar dressing, crispy chickpeas, charred green beans and Maitake (an edible mushroom that grows in large clusters on aging trees and fallen timber, cultivated in Japan for food and as a dietary supplement for its supposed beneficial effects on the immune system, also know as hen-in-the-woods). Jeff will also walk you through making a Burmese cashew cake, due to time restrictions it will have to continue the cooking process after the class is over. Cashews from Burma are specially cultivated resulting in being remarkably rich in antioxidants, micronutrients, essential fatty acids, high-quality protein, and fiber.
*Food kits provided to the first 35 registrants.*
In this class you will learn from two fabulous chefs, Erica and Francesca as they teach you how to make a dish that is rich in flavors, colors and textures- Ricotta Gnocchi with zucchini pesto. *Food kits provided to the first 35 registrants.*
Going green takes on a whole new meaning with these delicious and intriguing vegetable dishes- Orecchiette Pasta with Broccoli and Sweet Spinach Cake!
A tour of Indian Cuisine, from the spice rack, to the kitchen pantry, to the tools and practices of Indian cooking, you will learn it all while you prepare this menu: Vegetable Basmati; Raita; Spinach Potato Tomato Sabzi; Shrimp Curry.