SANDRINE HAHN, BFA, MA I've always been fascinated by Moroccan cuisine and to have the Weston A. Price principles incorporated was just incredible. The food was really flavorful. The carrots were exquisite. I just loved all of it. I learned some new cooking basics and enjoyed the hands-on participation. I really liked Sandrine's style, energy, and enthusiasm for teaching the class. It was interesting and entertaining. Marnie Reasor "Your clear instructions made following the recipes easy. The meal was scrumptious and will be repeated at home for the rest of my family. Cooking from scratch with wholesome ingredients is not just healthier – it's tastier! The planning it takes is well worth the effort." Joanne Fox "The class was fun, informative, and the food tasted delicious at the end!" Alanna Fox, High School Student
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The class centers on the nourishing traditions of my ancestral homeland. The menu will consist of recipes I learned from my mother – Cornish Hens in Almond-Orange Sauce, Moroccan Cooked Carrot Salad and Lentil-Onion Salad in Lemon Sauce using all organically produced ingredients, with a focus on supporting local farms. We will discuss some of the spices commonly used in Moroccan Cuisine and their medicinal properties – such as cumin, turmeric, saffron, paprika, cinnamon and nutmeg. A full meal consisting of the recipes prepared is served during this class. For those who are willing to eat as a native Moroccan would – I will invite you to eat with your hands. Recipes are provided and you will be encouraged to engage in the cooking process if you choose to. For Nourishing Traditional Foundations Cooking Classes, click foundations For Foundational Soups and Salads Classes, click soups and salads TestimonialsFoundations.htmlSoups%20and%20Salads.htmlshapeimage_7_link_0shapeimage_7_link_1
Moroccan
"Thank you for the fabulous class today. You are a gifted teacher!" Lisa Setterfield "This class has helped me feel more comfortable and confident in my kitchen putting together spices, sauces, vegetables, legumes, poultry, and much more to build a beautiful meal." Jamie Lieber
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