At my Cooking for a Healthy Spring Workshop we made CCF (cumin, coriander, fennel) Tea with ginger and peppercorns, Ghee, Kitchari for Spring, Stir Fried Spinach and Onions and two Chutneys: Date Tamarind and Sesame.
Pictures are below.
And if you are interested in future cooking workshops, there will be a Summer Cooking Workshop on Sunday, June 9th. Contact me at dhelfeld@starpower.net for details.
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