Preparing people to live wholesome, beautiful lives.
Life Recipe blends proven dietary and fitness guidelines with the cooking and educational expertise of Cooks of Crocus Hill.
We’ve assembled a team of experts; nutritionists, chefs and professional culinary instructors to bring you tips, techniques, demonstrations and hands on experience.
The learning is first hand, focused, and fun – starting before we even head into the kitchen; Where to shop. What to buy. What does Green really mean?
We separate fact from fiction and we give you the tools to embrace a healthy culinary lifestyle.
Check out our current classes!
Life Recipe For Lunch: January
Bonnie Sparrman
Edina, January 19th, Noon – 1 pm | $25
Are you trying to eat more healthfully but need a little inspiration? Join Chef Bonnie as she whips up a three-course lunch in less then an hour. You’ll get plenty of helpful tips for eating well, then tackle the rest of your day on a guilt free full stomach.
Menu:
Lemon Chicken with Shallots, Olives and Root Vegetables, Cumin Scented Couscous with Parsley; Orange Pecan Wafers with Dark Chocolate Drizzle.
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Life Recipe for Lunch: February
Bonnie Sparrman
Edina, February 16, Noon – 1 pm | $25
Are you trying to eat more healthfully but need a little inspiration? Join Chef Bonnie as she whips up delicious and nutritious foods in less then an hour. You’ll get plenty of helpful tips for eating well, then tackle the rest of your day on a guilt-free full stomach.
Menu:
Mixed Greens with Dried Cherries, Toasted Almonds and Lingonberry Vinaigrette; Lemon-and Herb-Roasted Salmon; Simple Panna Cotta with Berries.
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Go Vegan
Robin Asbell
Edina, January 12, 6pm – 9pm | $65
Set aside your preconceptions and join Chef Robin to learn about the delicious and healthful foods that are made from nothing but plants. You don’t have to go vegan to eat vegan, and eating a little bit vegan is just one way to make your lifestyle just a little bit healthier. Robin has been crafting delicious cuisine for all sorts of special diets for many years, and she brings all her flavorful tricks and tips to her new book, Big Vegan. From muffins to main courses, plant-based cuisine is vibrant and tasty!
Menu:
Spanish Chickpea Fritters with Romesco Sauce; Sesame Roasted Kale; Hempseed Dinner Rolls; Mediterranean Herb Salad; Roasted Vegetable Purses with Creamy Gravy; Pumpkin Cherry Bundt Cake with Cherry Glaze
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Whole-Grain Baking
Robin Asbell
St. Paul, January 1, 1pm – 4pm | $65
Robin, author of The New Whole Grains Cookbook, is a longtime aficionado of baking and whole grains. Learn all her secrets to using these healthful, hearty grains in baked goods that your family will love. Along the way, learn about the benefits of adding some whole grains to your diet, deliciously!
Menu:
Fast and Flexible Whole-Grain Rolls, Maple Cinnamon Granola Bars, Coconut Lime Macadamia Nut Muffins, Pumpkin-Apple Streusel Cake, Scotch Oat Cake with Broiled Caramel Nut Topping, Maple Oat Chocolate Chip Cookies with Walnuts.
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Cooking for Diabetics
Mary Goetz
Edina, February 23, 6pm – 9pm | $65
Almost one in 10 Americans is affected by diabetes. Chances are, you have a family member or friend who has the disease. Have no fear, you can still cook wonderful food for diabetics, with a few simple tricks from Chef Mary. You’ll leave with the tools and know-how to create delicious diabetic-friendly dishes that even the non-diabetics in your family will love.
Menu:
Spinach and Berry Crunch Salad, Southwestern Quinoa Salad, Stuffed Acorn Squash with Herbed Chicken and Vegetable Medley, Pasta Puttanesca, Cheesecake Bites with Fresh Raspberries
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Gluten-Free Fun
Robin Asbell
St Paul, March 1, 6pm – 9pm | $65
Giving up gluten can be fun, once you learn a few tricks in the kitchen. In this seasonal menu, we will enjoy the spring flavors and learn how to make a whole menu of delicious foods you may have thought were out of bounds.
Menu:
Gluten-Free Raspberry Muffins with Streusel; Creamy Asparagus Soup with Sorrel; Roasted Vegetable, Goat Cheese and Pesto Sandwiches on Gluten-Free Focaccia; Gluten-Free Pasta Primavera; Gluten-Free Blueberry-Lemon Crisps; Intensely Dark Chocolate Roulade Cake with Ganache Filling
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Vegan Till Six
Robin Asbell
Edina, March 15, 6pm – 9pm | $65
Famed food columnist and meat-lover Mark Bittman declared himself “vegan till 6″ a few years ago, dropping pounds, cholesterol and heart disease risk immediately. You may not want to commit to a meat-free lifestyle, but eating more plants is a great way to minimize your environmental impact, save money and get healthy. Come and learn ways to create tasty plant-based cuisine that will get you through the day, and see how much better you feel. What you eat after that is up to you!
Menu:
Super Blue Green Breakfast Smoothie; Maple Barley Granola with Almond Milk; Skillet Onion Flatbread with Roasted Garlic-Red Lentil Hummus; Edamame and Spring Vegetables in Raspberry Vinaigrette; Pomegranate Tabbouleh with Pistachios; Squash Quesadillas with Cranberry Salsa; French Lentil and Potato Soup with Herbs.
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