Events

I'm celebrating tofu - rich in protein and calcium and the perfect food for absorbing flavors in a class designed for the tofu curious. This hands-on class will create Thai tofu curry over pineapple-coconut brown rice, tofu breakfast burritos with spicy black beans and sweet potato hash browns, gourmet mixed mushroom-tofu sliders, crunchy Buffalo tofu bites with creamy ranch dressing, plus creamy chocolate mousse with berries.

Dr. Jim Loomis, Medical Director for the Physician's Committee for Responsible Medicine's Barnard Medical Center in Washington D.C. will be guest cheffing in this holiday themed class.

In this hands-on class you'll cook up: spinach salad with black quinoa and pomegranates, shepherd's pie with onions and wild mushrooms in a rich gravy with seitan topped with garlic mashed potatoes, roasted Brussels sprouts with lemon breadcrumbs, butternut squash risotto with mushrooms and spinach, and pumpkin parfaits with vanilla cashew cream

In this hands-on class we will make official Forks Over Knives Recipes that everyone will love around your Thanksgiving table. Your Menu: Stuffed acorn squash Mixed winter vegetables with spicy poppy seed sauce Pumpkin hummus Radicchio salad with cranberry orange dressing Sweet potato bisque Pumpkin bread pudding

The Total Health Immersions team has been conducting corporate health events for years and has witnessed impressive results with countless testimonials. Our clients could not be happier and continue to offer the program to employees that need to change their lives.

In this hands-on class you'll be making authentic Forks Over Knives recipes representing each meal of the day. You'll quickly learn how easy it is to prepare and enjoy a fully plant-based meals that are filling, healing, and of course, delicious!

This hands-on class will make spaghetti squash with spinach-kale pesto and sun-dried tomatoes, spiralized butternut squash with apples and black-eyed peas served with maple-balsamic sauce, chunky tomato-tempeh soup with fresh rosemary, crunchy kale salad with tahini dressing and tofu "feta", plus eggplant-tofu manicotti with spinach and fresh basil.

This hands-on class will create five unique types of sandwiches, including Mediterranean veggie burgers with oats and kalamata olives topped with sun-dried tomatoes and an artichoke-white bean spread, buffalo tempeh wraps with cool and creamy coleslaw, crispy cauliflower po' boys with rémoulade sauce, vegetable nori wraps with avocado-tahini spread, plus jackfruit "pulled pork" in a pita with greens and creamy ranch dressing.

The inspirational, life-changing documentary, Forks Over Knives has propelled many to transition to a plant-based diet to gain better health. Sometimes that is challenging to do when a support system is not in place. In this Forks Over Knives approved, official 5-week pilot program we will explore the aspects of a whole food, plant-based diet, how to talk with friends and family, how to re-structure your kitchen, how to go out and eat and remain social without adding stress to you and those around you, and so much more.