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 Whole-Food, Plant-Based: Thanksgiving Cooking Class

Hands-on class - about 3 hours and 15 minutes 

Cook together - Sit and eat - Cook the next course

Learn this holiday menu from start to table. No oil. No animal foods. No refined sugar in these recipes. We cook together, sit and eat, then cook the next course.

Today's Menu

Beverage

Hibiscus Sangria

Appetizer

Norwegian Crackers

Entree

Individual Stuffed Acorn Squash with Cashew Cream

Bread and Sides

Mini Corn Muffins, Cauliflower Mash, Mushroom Gravy

Dessert

Apple Pecan Squares and Butter Pecan Nice Cream

After Dinner

Hot Chicory Latte

Details

When                  Saturday November 14th - 12 noon                                                                     
Where                 109 MacDougal Street, Suite 2, New York, NY 10012                                         
Sign up for only_ $130                                                                                                                     
Come                  Bring a friend, a partner, or give this cooking class experience as a gift             
Includes              A 4-serving home booklet                                                                                    
Allergens             Tree nuts, seeds, legumes, soy, possible gluten, citrus. Tell the instructor.         
Instructor             Lois Lynn, Nutritionist and Lifestyle Medicine - Get Healthy Eating                     
Sign up by           Saturday, October 31, 2026 by midnight                                                              

 

Space is limited. Sign up by October 31, 2026

Sign Up for the Cooking Class

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 Thanksgiving Cooking class participants only - special cookbook rate.

Indie Book Award Finalist for both the design and the content,

see cookbook details below.

This cookbook is available in a spiral bound paperback for 47% off the original $34.95 at just $18.39 + tax.

Purchase here and the book will be available to you during the class time.

Get the Cookbook Here

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Get this beautifully designed Whole-Food, Plant-Based Cookbook 

on Kindle .

 
 
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Presentations and Media Interviews

 
           
January 8, 2025, Podcast Interview by Suzanne Bowling with Lois Lynn about her new book:  Whole-Food, Plant-Based Meal Planning:
 
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January 27, 2025, An Online Presentation to the Marble Church Plant Positive Fellowship: 
How Plant-Based Eating Improves Health for
Weight, Diabetes, Heart Disease, Hypertension, Cancer and Menopause
 
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January 18, 2025, Book Launch Event at the Bloomingdale Library: The Six Frequently Asked Questions About Plant-Based Eating: https://youtu.be/KxsofFqCXeY

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Whole-Food, Plant-Based Meal Planning:

Lunch Salad and Breakfast Burrito

https://youtu.be/gix8GasEMCg