Held on Wednesday, July 23, 2014

With the guidance of Chef/Nutritionist Erike Laurion, the group learned how to create satisfying meal in a bowl with a combination of fresh vegetables and herbs with whole grains and a protein. Erika discussed practical skills (and nutritional information) to replace processed foods with whole food salads and healthy homemade dressings. Recipes included gluten and dairy free options.  

This class was part of our summer cooking series—Eating Fresh. Eating Healthy.
With chef and nutritionist Erika Laurion, we created a series of three casual, informative and fun cooking classes. During each class, Erika discussed the benefits of using fresh and balanced ingredients while preparing a variety of tasty bites to full meals using seasonal ingredients. The class also included hands-on preparation and culminated in a shared meal paired with wine and cocktails. Each participant received recipes to prepare the dishes at home. Wine & cocktail selections were from the Hudson Wine Merchants and their sister company The Hudson Standard.

ERIKA LAURION—CHEF | NURTITIONIST
Erika’s primary intention is to inspire people to cook and reclaim their health. She is passionate about teaching people how to cook nutrient dense and traditional food as well as providing them with the resources and tools to do so. It is her joy to help people see the connection between what they are eating and their health.

Erika received her Masters from the Institute of Human Nutrition at the College of Physicians and Surgeons of Columbia University. She is certified by the Board for Nutrition Specialists and licensed by the New York State Education Department. In addition to her private and group consultations, Erika is the Chef and Nutritionist for the Escape to Shape Destination Detox.

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