Cancelled: Join me for a hands-on class celebrating plant-based tacos! We’ll make hearty Black Bean Tacos, flavourful Mexican Brown Rice, creamy Chipotle Cashew Cheese, and finish with a rich, indulgent Chocolate Cake. Everything is gluten-free and made with whole-food ingredients, no refined sugars or oils. Learn tips and tricks to bring bold, satisfying flavours to your plant-based meals.
Tues Feb 17, 2026 6-9pm $110
North Saanich Middle School, 10400 McDonald Park Rd.
Cook with the best of Vancouver Island’s spring bounty in this whole-food plant-based, gluten-free class. Using fresh seasonal produce, you’ll create a complete dinner: salad, sides, plant protein, and dessert. The final menu will be inspired by whatever looks freshest the week before class. Come cook, taste, and celebrate the flavours of spring!
North Saanich Middle School, 10400 McDonald Park Rd.
Tues May 12, 2026 6-9:00pm $110
Register through Panorama Rec
Spice up your kitchen with a hands-on whole-food plant-based taco class. Learn to make Black Bean Tacos, Mexican Brown Rice, Chipotle Cashew Cheese, and decadent Chocolate Cake, all gluten-free, oil-free, and refined sugar-free. Bold flavours, wholesome ingredients.
Thurs May 14, 2026 6-9:30pm $109
Explore the vibrant flavours of India in this hands-on, whole-food plant-based class! Make Tofu Curry, Tarka Dal, Chickpea Saag, and Carrot Halwa, all gluten-free, full of bold spices, and perfect for cozy, flavourful meals at home.
Mon Apr 27, 2026: 6:00 PM – 9:30 PM $109
I recently came across a BBC article titled “Is fibre the new protein? The surprising health benefits of the latest wellness trend” and I have to say, it made me genuinely excited to see fibre finally getting some well-deserved mainstream attention.
After years of protein being the star of the nutrition world (protein bars, protein coffee, protein everything!), it’s refreshing to see the conversation shift toward fibre, a nutrient that quietly supports gut health, blood sugar balance, immunity, and even mental wellbeing. This isn’t just another social media trend; it’s backed by decades of research.
Most adults are encouraged to aim for around 30 grams of fibre per day, yet the average intake is closer to half that. With modern diets leaning heavily toward ultra-processed foods, it’s no surprise fibre has been left behind.
Fibre comes from plant foods, fruits, vegetables, whole grains, beans, lentils, nuts, and seeds. While many people associate fibre mainly with digestion, it does far more.
Different types of fibre play different roles:
Research consistently links higher fibre intake with lower risk of heart disease, type 2 diabetes, and some cancers. There’s also growing evidence of fibre’s role in mental health through the gut–brain connection. From a gut health perspective, fibre acts as a prebiotic, nourishing the beneficial bacteria that support digestion, immunity, and mood.
Fibre hasn’t always been a headline nutrient. Unlike protein, it was never marketed as exciting. At the same time, convenience foods replaced whole grains, beans, and vegetables in many diets, naturally lowering fibre intake. The recent protein obsession may have pushed fibre even further aside, especially when animal proteins replaced plant-based options like legumes.
That’s why seeing fibre highlighted in mainstream media feels like a positive shift back toward balance and whole-food nutrition.
If your diet is currently low in fibre, start slowly and drink plenty of water as you increase intake. Small, practical swaps can make a big difference:
Breakfast is often an easy place to start, oats with berries and seeds offer a gentle fibre boost to begin your day.
Rather than chasing trends or numbers, focus on small, sustainable changes and notice how your body responds. For most people, simply eating more whole, plant-based foods naturally increases fibre intake, supporting gut health, energy levels, and overall wellbeing.
Sometimes the simplest changes really do make the biggest difference.
“It was great to cook in pairs, so we could work out the recipe. Fun, fun, fun!”
“Thank you for a great presentation that was easy to achieve, even though I thought I wouldn’t do a good soup.”
Jan 20, 2026: January is the perfect time to warm up with homemade soup. In this hands-on class, we’ll make four nourishing, plant-based recipes: hearty White Bean, Sweet Potato & Kale, soothing Chickpea & Ginger, earthy Shiitake Mushroom & Leek, and bold Spicy Coconut Lentil. Wholesome and comforting flavours to brighten winter days.
Tues Jan 20, 2026 6pm-9pm $110
North Saanich Middle School, 10400 McDonald Park Rd.
Register through Panorama Rec
Instead of changing everything at once, what if you started with one small, nourishing habit? In my January newsletter, I share why fermented foods are a gentle place to begin and how even a forkful a day can support your gut.
