Feed Your Mind and Body at The Nourishment Lab!
Kayla Wexelberg (Taste Your Roots) and Christina Sasser (Activation Foods) found themselves looking at the educational offerings for festivals they were attending and felt something was missing. They saw a strong emphasis on bringing consciousness to various aspects of life through yoga, meditation and relationships/sexuality. Yet there’s something that every living being participates in every day, something that both of them have a strong passion for that has a strong connection to conciousness — Nutrition and Food Medicine! So together, they did one of the best things a festival participant can do when they feel something lacking, get involved. They formed the Nourishment Lab, a mobile cooking school, to fill this void. The Lab brings hands on workshops from an assortment of different teachers, with a focus on combining old traditions in the new world.
Enchanted Forest is very happy to have The Nourishment Lab back again this year. They will be offering a wide range of fun classes. Most classes will have food tastings and give out copies of the recipes you learn in the class. Additionally, The Nourishment Lab provides a food vending booth where people can get exposure to how tasty eating healthier can be.
We’re excited for every single class at the Nourishment Lab but here are a few highlights:
Simply Delicious Raw Vegan Flavors of Thailand taught by Alicia Ojeda, the executive director of Living Light Culinary Institute, located in Fort Bragg.
Let’s Get Saucy: Raw Vegan Super Sauces, taught by Nourishment Lab founder Kayla Wexelberg. Here you’ll learn how to make some of the most popular sauces served at the Nourishment Lab food stand.
Fizzy Fusion: The Art of Probiotic Beverages taught by Jason Wise. This course will focus on the magic of probiotic drinks and how soda can actually be healthy!
Here are a few examples of the types of recipes you could learn from the Nourishment Lab:
Zesty Kale Cucumber Wraps
- 6-8 Large kale or chard leaves separated and stemmed
- 2 cucumbers diced
- 2 sweet potatoes diced and baked at 350 degrees until golden brown (use coconut oil to bake with)
- 2 tablespoons sesame seeds
- 1 container sunflower sprouts
- 1/4 bunch mint chopped loosely for garnish
Fresh Fruit Tart with Gluten Free Brittle Crust
- Local fruit seasonal fruit (pears, persimmons, apples and pomegranates for fall) 2-3 tablespoons maple syrup
- 1 teaspoon vanilla
- 1 teaspoon cardamon
- 1/2 teaspoon salt
- 2 cups almonds
- 1 cup walnuts
- 5 large dates or 8 small ones
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/3 cup coconut oil
- Blend all ingredients together in cuisinart until just combined into a chunky dough. Pour ingredients out into a lined pie shell and press into shell.
- Bake (350 degrees for 15 minutes or so) or dehydrate shell until crispy add fresh veggies and serve!