NuCook Live Remote Cooking Class
We are so excited to cook with you next week and to talk about the impact of food on health and menopause! Our class will focus on Proteins and Healthy Carbs and we will make a Barley Bowl with Crispy Tofu and Carrot Sriracha Dressing and Pear and Ginger Overnight Oats.
There are some options for customizing both recipes so feel free to take a look at the materials we send you so you can make some swaps if you want. For example, with the barley bowl, you might want a different dressing (miso would be a good option) or a different grain. There are lots of suggestions for vegetables as well. With the overnight oats, you can choose any variation that you want or maybe even try two! They are all so delicious.
To make the most of our time together, there are a few things you will need to do in advance of the class, so please read closely:
Ensure that you have all of the ingredients listed for the recipe
Ensure that you have all the equipment needed on the equipment list
Measure and prepare your ingredients in advance
This is a VERY important step to make things run as smoothly as possible. Here is a link to a nice video explaining how to prepare your space before cooking:
Simple video (1 min) here: https://www.youtube.com/watch?v=ll2QRgNAdzc
If you want to get a headstart you can view this video on basic knife skills, some of which we will go over in class.
Equipment - List
Chef’s knife
Cutting board
Measuring spoons
Liquid measuring cup
Dry measuring cups
2-3 medium sized bowls
Pot for cooking grain
Non-stick skillet
Tongs
Immersion blender or blender
Rubber spatula
Ingredients - List
Produce:
2-4 cups of greens of your choice (see BYO guide)
2-3 cups vegetables of your choice ( sliced radish, grated carrots, sliced cucumbers, sliced raw sugar snap peas or asparagus, grated beets, avocado, shredded cabbage, and edamame are few good choices or pick from the list in BYO Bowl Guide)
1/2 cup herbs chopped herbs of choice (dill, mint, parsley)
¼-½ cup kimchi (optional)
1 carrot
1 small ripe pear (alternatively, you can pick another flavor option from the recipe)
Pantry:
Cornstarch
1½ cups brown barley or grain of choice (see bowl guide)
Fish sauce
Sriracha
Optional crispy topping - choose one if you want -chopped peanuts, wasabi peas, sesame seeds,
Vanilla extract
Ground cinnamon
1 cup old fashioned rolled oats (or quick oats)
Crystalized ginger (alternatively, you can pick another flavor variation from the recipe)
Chia seeds
2 tablespoons sliced or slivered almonds (alternatively, you can pick another flavor variation from the recipe.)
Other:
½ cup nonfat Greek yogurt
1 cup milk of choice (1% cows milks, unsweetened soy, almond, rice, oat milk or coconut milk)
To do ahead:
Measure all ingredients and prepare your work surface as described in the video : https://www.youtube.com/watch?v=ll2QRgNAdzc
For the Bowl - prep and measure all ingredients
For the Oats - prep and measure all ingredients