Join us to cook up an INDIAN FEAST USING COMMONLY WASTED FOODS. In
2020 the Green Living Centre and Inner West Council’s Resource
Recovery team is continuing our series of workshops on reducing
household food waste.
In this workshop participants will learn to prepare a seasonal menu
using commonly wasted foods: bread, milk, vegetables and rice. Led by
Seed 2 Soul this hands on workshop will teach you to create an Indian
style feast including:
• Paneer (Indian fresh cheese) using excess milk
• Flatbreads using hydrated stale bread and whey from paneer
• Fermented pumpkin and leftover vegetable pickle (each participant
will take home a jar)
• Simple curry with leftover vegetables
• Leftover rice vada (fritter) with “retired” brinjal chutney
Facilitators Evan and Nicole Pemberton are passionate foodies with
qualifications in Health Science (Nutritional Medicine and
Naturopathy) and Public Health. They have worked with organisations
such as The Bread & Butter project and Stephanie Alexander Kitchen
Garden Foundation.
To help you focus on the food you waste you might like to complete a
food waste diary for one week prior to the workshop and one week after
the workshop. It will be sent to you after registration.
If you have any access or support requirements in order to participate
fully, please let us know when you book in by emailing
education@greenlivingcentre.org.au. Please note the venue is
accessible for people using wheelchairs.
AS NUMBERS ARE LIMITED, THIS WORKSHOP IS AVAILABLE TO RESIDENTS OF THE
INNER WEST COUNCIL AREA. If you are not from the Inner West Council
area please email education@greenlivingcentre.org.au to be put on a
waitlist.
_This project is a NSW Department of Planning, Industry and
Environment, Waste Less, Recycle More initiative funded from the waste
levy._
Photo by Nina Ramesh on Unsplash [https://unsplash.com/].
culture
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01/03/2020 Last update