Two variations of a wonderful Cornmeal Dessert prepared by participants of Melanie Waxman’s Spring Seasonal Kitchen programme at the Concord Institute. They tasted even better than they look.
Melanie Waxman takes the class through the process of making handrolled Sushi at her Spring Seasonal Kitchen programme at the Concord Institute. And yes, that’s Organic Peanut Butter and Sauerkraut filling, soon to be joined by strips of Cucumber.
A brunch of Panfried Seitan with Onions and Peas, Blanched Salad, Tofu French Toast, followed by Orange Pecan Pancakes, from Melanie Waxman’s Spring Seasonal Kitchen programme at the Concord Institute.
Inspirational Macrobiotic Cooking Teacher and mother of seven, Melanie Waxman. She brought Spring into the kitchen at Concord Institute, and nourished all who took part in her programme of cooking hearty, wholesome food for families.
Melanie Waxman hosts the upcoming Seasonal Kitchen course at the Concord Institute, the home of Wholefood Cooking. The programme runs over a week from April 25 – May 1, and is highly recommended as an introduction to the principles of macrobiotic cooking. ‘Melanie has developed her approach to cooking (and life) as a constant celebration: celebration of the power of food, celebration of the abundance and generosity of nature, celebration of family (community), celebration of the art of cooking, celebration of the body, celebration of health.’ – Jean Torné. For course details, visit the Concord website. For an introduction to Melanie, check out the YouTube clip.
