The Art of Cooking with Love – starts October 5th – $1111.

Investment: $1111.

Payment can be made in full or in 3 payments:

1st payment ($371) upon registration (prior to October 5)

2nd payment ($370) November 5 and

3rd payment  ($370) December 5

Registration/Payment Options:

Cash or Check payable to Eileen Alexander

Venmo - ID Eileen-Alexander-1 - last 4 digits of phone number 4030

Zelle using phone number 973-600-4030

There will be a 3.5% fee added if a credit card option is needed.

Reach out to Eileen by email at info@eileenalexander.com or text 973-600-4030 for more information on registration and payment, or with any questions.

Class Dates:

October 5 in Ridgewood; October 19 on Zoom; November 2 in Glen Rock; November 16 in Glen Rock; December 7 in Franklin Lakes; January 4 in Ridgewood; January 18 in Glen Rock; February  8 in Franklin Lakes; February 22 in Franklin Lakes

Classes will take place from 3:00 to 5:30pm 2 Saturdays a month (1 Saturday in December) from October 5, 2024 to February 22, 2025.

Join Sheryl and Eileen for this 9 class cooking course, featuring easy, healthy, tasty meals. The course is a mix of vegetarian and vegan dishes with vegan options for all recipes. The full menu is listed below, subject to some minor changes. You will receive all recipes, a shopping list for the Zoom class, and there will be a private Facebook page to stay connected, ask questions and share tips.

Menus

(Note: there may be some slight changes to some of the final menus.)

Week 1 – October 5

Brunch

Kombu Dashi Broth

Sweet Potato Smoothie with Baba’s Sweet Masala

Roasted Fennel and Apple Grilled Cheese Sandwich with Coconut Bacon

Buckwheat Mini Muffins

Gingerbread Waffles with Carmelized Squash

Eileen’s Chai with Nettle

Week 2  - October 19

Fall Salads and Soups

Asparagus Truffle Soup

French Onion Soup w/ Polenta Croutons and Swiss “Cheese”

Warm Spinach Salad with Black Garlic Vinaigrette

Cauliflower Date Salad

Basic Romaine with 2 dressings

Green Goddess

Ceasar

Ginger Lime Tea

Week 3 – November 2

Comfort Foods for the Holidays

“Beef” Wellington with Creamed Spinach in Puff Pastry

Mashed Sweet Potato Towers with Paneer,

Creamed Spinach and Cranberry Chutney

Baba’s Digestive Masala

Celery Root with Mushroom Gravy

Week 4 – November 16

Appetizers

Pimento Cheese Spread

Easy Spanakopita

Root Veggie Fries with Dijon Mustard Sauce

Deconstructed Beet Ruben

Crab Cakes with Tartar Sauce and Creole Remoulade

Golden Milk

Week 5 – December 7

Desserts

Triple Layer Bar

Chocolate Peanut Butter Truffles

Flourless Chocolate Chip Cookies

Carrot Beet Halwa

Sesame Sweeties

Maca Superfood “Maca”roons

Week 6 – January 4

Indian Favorites

Vegetable Tikka

Chana Masala Sliders with Date Chutney, Pickled Onions and Arugula

Whipped Dahl with Papadam

Easy Saag Paneer with Chickpea, Tofu or Vegetable Variation

Week 7 – January 18

Taco Day

Cauliflower Tacos with Slaw

Walnut Lentil Meat Tacos

Jackfruit Tacos

Cashew Sour Cream

Pickled Onions

Diced Tomatoes

Week 8 February 8

Pasta Night

Basil Pesto

Creamy Lemon Pasta

Champagne Butternut Squash Sauce with Tomato Variation

Cauliflower Alfredo

Kale Sauce

Everything Vegan Parmesan

Escarole with Lemon Zest Dressing

Week 9 – February 22

Sheryl’s Faves

Roasted Tomato, Feta, Asparagus with Lemon Truffle Drizzle, Potatoes, with Fennel Seeds and Chili

Cornbread, Tahini, Blueberry and Arugula

Kale/Sweet Potato/Lentil Empanadas with Cranberry Chutney

Lemon Mousse

Ajwain Lemon Ginger Tea

For those of you who are new to us...

Sheryl Edsall

has owned Naturally Yoga since 1996. In 2014 she graduated from Joyful Belly with the focus on foods for healthy digestion. She received her Ayurvedic Chef Training in 2016 from Divya Alter in the Shaka Vansiya Tradition. She has studied at the Natural Cooking Gourmet school in NYC. She owned a vegan café, Nectar Café in Glen Rock NJ for 8 years. She has studied for many years with Robin Rose Bennett wild green medicine working with plant life to heal and nourish our bodies. She is a guest chef at Ananda Ashram in Monroe NY and at Robin Rose Bennett’s Apprentice weekends. She and Eileen lead many retreats with healing foods and Yoga as the focus.

Eileen Alexander

has owned Eileen Alexander Therapeutic Services since 2013, offering empowerment and healing through Reiki, Life, Grief and Spiritual Coaching, Kundalini, Yoga, Meditation and other energy modalities. She took yoga teacher training at Naturally Yoga in 2013 where she first experienced Sheryl’s love for cooking and her unique ability to make cookingvegetarian and vegan dishes easy and fun!  Initially intimidated by the thought of making many of the vegetarian and vegan dishes she purchased or ate at restaurants, through Sheryl’s guidance, Eileen quickly learned to make many amazing dishes with ease, and found experimenting with different tastes fun!  It is Eileen’s honor and privilege to support and assist Sheryl in teaching others how to cook quick, simple, nutritious, delicious vegetarian and vegan meals, through trainings, classes, and retreats.