Classes and Events
Cooking classes can be arranged privately for small groups in a home or other space. I especially enjoy teaching lessons to support healing diets with nourishing ingredients and methods.
Cooking for Dental Healing
This class has passed but a recording is available at the same sliding scale. Click register below to purchase.
Saturday, January 18, 10:00 AM - 1:00 PM at Levity Resource Shop, 530 Searls Ave, Suite A, Nevada City, CA
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Learn to halt or even reverse tooth decay with nutrition.
If you or a loved one (child or adult) is struggling with tooth decay, you can experience relief and even reversal using nutrition and food choices. Join me for a lecture and guided discussion about how it's done. In 2011, I reversed my daughter's Severe Early Childhood Tooth Decay diagnosis and avoided emergency surgery -- in only 5 days. It's unbelievable, but even conventional dentists confirmed her recovery and her adult teeth are growing in strong and healthy. This method works and I will share everything I can to help you experience the same results. $30-40 sliding scale |
Below are some of the classes that Mielle has taught through the Briar Patch Co-op community cooking school (formerly In The Kitchen) and at other locations throughout northern California. These and other classes can be arranged privately for groups in your home or event space.
Foundations of Flavor: Sauces & Dressings
Learn to build extraordinary flavor with an array of simple professional techniques. This class will focus on the basics of flavor-enhancing preparations tricks, methods of balancing flavors, quality ingredients, and will discuss how to create regional flavor profiles based on traditional seasonings. We will build on this knowledge with hands-on preparation, learning how to develop multitudes of easy, homemade sauces and dressings for everything in your repertoire from plain rice and steamed veggies to soups, meats, beans, pasta, grains, tacos, and even desserts. We will explore three classic and versatile dressings (each one from basic to more complex) that can be used on leafy green salads, pasta, potato and bean salads, and marinades, and you’ll learn how to keep the oil and vinegar from separating in your homemade dressings.
Learn to build extraordinary flavor with an array of simple professional techniques. This class will focus on the basics of flavor-enhancing preparations tricks, methods of balancing flavors, quality ingredients, and will discuss how to create regional flavor profiles based on traditional seasonings. We will build on this knowledge with hands-on preparation, learning how to develop multitudes of easy, homemade sauces and dressings for everything in your repertoire from plain rice and steamed veggies to soups, meats, beans, pasta, grains, tacos, and even desserts. We will explore three classic and versatile dressings (each one from basic to more complex) that can be used on leafy green salads, pasta, potato and bean salads, and marinades, and you’ll learn how to keep the oil and vinegar from separating in your homemade dressings.
Foundations of Flavor: International Series (India, Mediterranean, Japan, Southeast Asia, Latin America)
The International Series builds on the basic Sauces & Dressings class, teaching you how to harness the indigenous flavors of each region to set your creativity free in the kitchen. We will prepare an organic meal in each class that reflects an array of basic flavors from the region, and you will learn about unique methods and staple pantry ingredients to make your meals pop! Suitable for herbivores and omnivores, and accommodations will be made for those who avoid gluten, soy, nightshades or dairy.
The International Series builds on the basic Sauces & Dressings class, teaching you how to harness the indigenous flavors of each region to set your creativity free in the kitchen. We will prepare an organic meal in each class that reflects an array of basic flavors from the region, and you will learn about unique methods and staple pantry ingredients to make your meals pop! Suitable for herbivores and omnivores, and accommodations will be made for those who avoid gluten, soy, nightshades or dairy.
Sauces for all Seasons
Includes recipes from both cookbooks: Creamy Dreamy Tahini Sauce/Dressing, Thai Peanut or Almond Sauce, Four-Flavor Mint Chutney/Marinade, and Peppery Fig-Balsamic Marinade/Vinaigrette.
Includes recipes from both cookbooks: Creamy Dreamy Tahini Sauce/Dressing, Thai Peanut or Almond Sauce, Four-Flavor Mint Chutney/Marinade, and Peppery Fig-Balsamic Marinade/Vinaigrette.
Simple Fresh Cheeses
Learn to make fresh acid-set cheeses from milk: paneer, queso fresco, ricotta, creme fraiche, and a rennetless feta-style cheese. We’ll also make a few things with the whey that’s left over — it’s great for soups, baking, beverages, and lacto-fermented foods such as sauerkraut, traditional pickles, and ginger ale. Check out The Outside Inn's blog about this class in 2014!
Learn to make fresh acid-set cheeses from milk: paneer, queso fresco, ricotta, creme fraiche, and a rennetless feta-style cheese. We’ll also make a few things with the whey that’s left over — it’s great for soups, baking, beverages, and lacto-fermented foods such as sauerkraut, traditional pickles, and ginger ale. Check out The Outside Inn's blog about this class in 2014!
Mediterranean Dips and Spreads
Learn simple yet distinctive techniques to make these classic recipes for entertaining or casual meals, highlighting summer produce. We will also discuss how to apply these techniques to make your other meals stand out too: Mhammara: Roasted Red Bell Walnut Dip, Olive-Pecan Tapenade with Pomegranate, Roasted Garlic Baba Ghanoush, "Secret" Hummus, and Lemon-Caper Aioli.
Learn simple yet distinctive techniques to make these classic recipes for entertaining or casual meals, highlighting summer produce. We will also discuss how to apply these techniques to make your other meals stand out too: Mhammara: Roasted Red Bell Walnut Dip, Olive-Pecan Tapenade with Pomegranate, Roasted Garlic Baba Ghanoush, "Secret" Hummus, and Lemon-Caper Aioli.
Aphrodisiac Foods for Valentine’s Day
Learn enticing recipes and discover aphrodisiac superfoods. Menus have included: Grilled Lamb with Three-Muses Sauces (pomegranate, fig, and apricot), Truffled Potatoes, The Raging Stallion (hot cacao-maca milk), and Flourless Chocolate Torte with Rose-Scented Cream.
Learn enticing recipes and discover aphrodisiac superfoods. Menus have included: Grilled Lamb with Three-Muses Sauces (pomegranate, fig, and apricot), Truffled Potatoes, The Raging Stallion (hot cacao-maca milk), and Flourless Chocolate Torte with Rose-Scented Cream.
Veganish: The Omnivore's Guide to Plant-Based Cooking
Based on her cookbook by the same title, this class is for devoted vegans and omnivores alike. Come to the same table and learn about our common ground for optimum health: an abundance of nutritious, whole vegetable foods! Mielle will share about her journey as a vegan chef turned reluctant omnivore, and the lessons both diets can learn from it. Recipes are vegan with omnivorous variations. Sample menu: Silky Zucchini Soup, Mushroom Risotto with roasted Shiitakes, and Massaged Kale Salad with Peppery Fig Balsamic Dressing. Vegan, Gluten-Free
Based on her cookbook by the same title, this class is for devoted vegans and omnivores alike. Come to the same table and learn about our common ground for optimum health: an abundance of nutritious, whole vegetable foods! Mielle will share about her journey as a vegan chef turned reluctant omnivore, and the lessons both diets can learn from it. Recipes are vegan with omnivorous variations. Sample menu: Silky Zucchini Soup, Mushroom Risotto with roasted Shiitakes, and Massaged Kale Salad with Peppery Fig Balsamic Dressing. Vegan, Gluten-Free
Nutrient Dense Vegan
Learn important techniques and key ingredients to make your vegan diet work better for you. We'll discuss the importance of digestive health and proper fats to absorb nutrients, and how to avoid mineral loss from whole grains. We'll also examine the dangers of many unhealthy ingredients in commercially prepared vegan foods.
Learn important techniques and key ingredients to make your vegan diet work better for you. We'll discuss the importance of digestive health and proper fats to absorb nutrients, and how to avoid mineral loss from whole grains. We'll also examine the dangers of many unhealthy ingredients in commercially prepared vegan foods.
Sprouts n' Krauts: Nutrient Dense Kitchen Science
These easy, fun, and inexpensive “kitchen laboratory” projects will add a boost of flavor and nutritional benefit to your meals. Learn about nutrient-dense baby plants and get new ideas for eating as many of them as you can grow. Tuition includes a sprouting starter kit. We will also prepare a batch of organic sauerkraut together for participants to bring home. Bring two wide-mouth quart-size mason jars.
These easy, fun, and inexpensive “kitchen laboratory” projects will add a boost of flavor and nutritional benefit to your meals. Learn about nutrient-dense baby plants and get new ideas for eating as many of them as you can grow. Tuition includes a sprouting starter kit. We will also prepare a batch of organic sauerkraut together for participants to bring home. Bring two wide-mouth quart-size mason jars.
Vegetarian Sushi Tutorial
Learn to throw a fabulous make-your-own sushi party with recipes from Veganish: Whole-Grain Sushi Rice, Kinpira Vegetables, Miso-Glazed Japanese Eggplant, Savory Roasted Shiitakes, and Shishimi Togarashi (spicy seven-flavor seasoning).
Vegan, Gluten-Free
Learn to throw a fabulous make-your-own sushi party with recipes from Veganish: Whole-Grain Sushi Rice, Kinpira Vegetables, Miso-Glazed Japanese Eggplant, Savory Roasted Shiitakes, and Shishimi Togarashi (spicy seven-flavor seasoning).
Vegan, Gluten-Free
Raw Foods Basics
In this hands-on cooking class, you'll learn delicious recipes and techniques from Mielle's experience working with the raw food restaurant phenomenon Cafe Gratitude, to integrate fresh raw foods into your diet. Learn to make nut "mylks", raw vegetable noodles, soaked nut & seed hummus, seasonal soups, innovative raw wraps, breakfast porridges, and incredible raw desserts. You'll learn why nuts and seeds should be soaked before eating, and how to ferment them into cheesy dips and spreads. Tuition includes all-organic ingredients.
In this hands-on cooking class, you'll learn delicious recipes and techniques from Mielle's experience working with the raw food restaurant phenomenon Cafe Gratitude, to integrate fresh raw foods into your diet. Learn to make nut "mylks", raw vegetable noodles, soaked nut & seed hummus, seasonal soups, innovative raw wraps, breakfast porridges, and incredible raw desserts. You'll learn why nuts and seeds should be soaked before eating, and how to ferment them into cheesy dips and spreads. Tuition includes all-organic ingredients.
Vegan Mezze Class
Join me to learn a classic light Mediterranean meal with Secret Hummus, Roasted Garlic Baba Ghanoush, Mhammara Roasted Bell Pepper & Walnut Dip, Chilled Cucumber Mint Soup, and a green salad with Lemon Mustard Vinaigrette. GF, Vegan.
Join me to learn a classic light Mediterranean meal with Secret Hummus, Roasted Garlic Baba Ghanoush, Mhammara Roasted Bell Pepper & Walnut Dip, Chilled Cucumber Mint Soup, and a green salad with Lemon Mustard Vinaigrette. GF, Vegan.
Vegan Desserts
Incredibly satisfying vegan desserts: Hazelnut Meyer Jewel Cookies (gluten free), Mayan Spiced Chocolate Cake (with variations), Pineapple-Rum Upside Down Cake, and Rose-Scented Dessert Cream with Strawberries (gluten free).
Incredibly satisfying vegan desserts: Hazelnut Meyer Jewel Cookies (gluten free), Mayan Spiced Chocolate Cake (with variations), Pineapple-Rum Upside Down Cake, and Rose-Scented Dessert Cream with Strawberries (gluten free).
Tasting Days – Chef Demos
Mielle has participated in the annual Sierra Harvest Farm-to-School program Tasting Days since 2012. In her first year she learned not to make sushi with 7th graders, and so the next year she taught kindergarten through sixth grade students at Lyman Gilmore and Clear Creek Elementary schools how to squeeze milk from raw, soaked nuts and seeds– they loved it! She's also taught NCSA students to shred roasted spaghetti squash into noodles, and coordinated for them to harvest kale from Mountain Bounty Farm and then massage it into salad back at school the next day. Mielle appreciates the opportunity to connect young people to the farmers growing food for their community!
Mielle has participated in the annual Sierra Harvest Farm-to-School program Tasting Days since 2012. In her first year she learned not to make sushi with 7th graders, and so the next year she taught kindergarten through sixth grade students at Lyman Gilmore and Clear Creek Elementary schools how to squeeze milk from raw, soaked nuts and seeds– they loved it! She's also taught NCSA students to shred roasted spaghetti squash into noodles, and coordinated for them to harvest kale from Mountain Bounty Farm and then massage it into salad back at school the next day. Mielle appreciates the opportunity to connect young people to the farmers growing food for their community!
