Our October class will focus on foods that support the anti-cancer mechanisms of the body and will include ingredients that are seasonal, anti-inflammatory and delicious! We’ll be making Kale Salad with Roasted Squash, Pomegranate, Toasted Walnuts and Turmeric Tahini Dressing and Sesame Ginger Forbidden Rice with Edamame and Roasted Squash. We'll be talking about the cancer-fighting power of food and how to use food to support your body whether you are focused on prevention, treatment, or survival.

Join us for this special Culinary Medicine event on October 19th at 4pm!