Our modern-day American diet relies upon a mere 30 or so plant species, while 200 years ago an indigenous Californian’s diet would have included about a thousand. But we can still connect with the nutrition of our landscape by cooking native, local foods that are tasty, beautifully prepared and carbon-free.

Enjoy seasonal Douglas-fir Tea and Toyon Cider. Learn how to process Oak Nut flour from acorns and prepare delicious, gluten-free desserts with Oak Nut flour.

Get prepared for seasonal cooking with recipes and preparation tips:

Spring: Douglas-fir Tip Tea, Redbud Vegan Cornbread

Summer: Manzanita Berry Vinaigrette, Manzanita Crackers

Fall: “Beyond Cranberry” Wild Berry Sauce, Oak Nut Bliss Bar

Winter: Toyon Berry Cider, Manzanita Blossom Salad

Book Release: Living Wild—Gardening, Cooking and Healing with Native Plants

Date: Wed, March 9^th, 7-8:30

Location: In the Kitchen Cooking School, Nevada City

Cost: $45; All class proceeds donated to SYRCL’s Yuba Salmon Now Campaign.  For more information on the campaign:   www.yubasalmonnow.org

Class size limited. Contact alicia@livingwild.org to register.

Filed under:
Events, Take Action, Yuba Salmon by miriamlimov