18th June – 19th June 2022
£190 for 2 day course
For current measures to keep everyone safe during the Covid-19 pandemic, please click here
We offer on-site accommodation for this course – see below for details.
Create Delicious Plant-Based Meals
Discover a new way of cooking with an inspiring weekend of hands-on lessons to create delicious, colourful and nourishing plant-based dishes using high-quality ingredients. These weekends are seasonally based so each one will offer recipes that will promote good health according to the time of year.
The macrobiotic approach originated in Japan and is dairy- and sugar-free, drawing on Oriental philosophy and ingredients, while valuing the importance of sustainable, local produce.
Over the course of this weekend in Devon, you will learn to cook delicious soups, main courses and desserts using wholesome ingredients, to boost your health and that of everyone you are cooking for. You will learn how to plan balanced meals that are satisfying and nutritious, and turn wholefoods into colourful and tasty dishes.
We will be using whole grains, vegetables, beans, tofu and tempeh, sea vegetables for their rich mineral content, seeds and nuts, fruits and natural sweeteners. We will not be using any dairy, refined sugar, meat or fish in these classes.
Local seasonal foods are ideally suited to their climate and the season they grow in, thus helping us to adapt to that environment and sustain good health.
If you would like more detailed information about this course, or to apply by post please download the course details here.
Saturday 10.30am – 5.00pm – including lunch and afternoon snacks
Sunday 9.00am – 3.00pm – including breakfast and lunch.
* We often get 2 family members wanting to come along to this course, such as mothers and daughters. We welcome this interest and offer a 25% reduction for the second person.
All courses and accommodation are subject to the school cancellation policy, which includes our Coronavirus Cancellation policy. Please click here
for details before booking.