You don’t have to be a vegetarian to appreciate exciting new ways to enjoy these Thanksgiving flavors. Capturing both traditional and seasonal flavors, these vegetarian recipes will become new favorites and promote healthy eating. Bring your questions and your appetite.
To start, you’ll sample an out of the ordinary pumpkin hummus. Then we’ll make Libby’s signature butternut raviolis filled with parsnip, celeriac and dates served with a spiced apple cider reduction…vegan zucchini and cashew nut stuffing perfectly poised for a portabella mushroom or filling a charming mini pumpkin. Along side will be a cucumber, pear and fennel salad. For dessert…ruby red fruit nut pie.
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Libby is host to “Libby’s Luncheonette” a radio show that serves up local sustainability every Monday from 12:15 to 1:00 pm on WCHE1520am. However, her publications have appeared such national publications in Cooking Light, Today’s Dietitian, Oxygen, Woman’s Day, Ms. Fitness, Body Sense, Experienced Life Magazine, Selling Power, New England Corporate Events, Association Management and Business Today. To learn more about Libby and her programs visit her blog digineatup.com, like Libby’s Luncheonette on Facebook, or follow her @nutricooking on Twitter.
Renowned for her ability to connect with everyday people, Libby combines her energy, wit and creativity to bring food, nutrition and health alive through professionally speaking, writing and live online cooking and nutrition coaching.